Organic Steamed Spinach With Balsamic Vinegar

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This Organic Steamed Spinach With Balsamic Vinegar is simple and quick, which are two of my favorite words when cooking. Add in organic and healthy, and we’ve got a certified winner!

If you think you don’t like spinach, give this organic steamed spinach with balsamic vinegar recipe a try. The spinach is elevated by a splash of balsamic vinegar immediately before serving, which in my opinion, is necessary for optimal spinach consumption. 😉

Note: This post contains Amazon affiliate links.

Steamed Spinach With Balsamic Vinegar

Here’s what you’ll need:

Some organic spinach. Most grocery stores carry pre-packed and washed spinach. Here’s what I used, because it was quick and easy:

Organic SpinachBalsamic vinegar.

Balsamic Vinegar

Sea salt and/or a seasoning spice. I like to use Herbamare, an organic herb seasoning. If you haven’t tried it yet, grab a container – it will last you a long time because you don’t need much! Bonus: it’s gluten-free and contains no MSG.

Herbamare

A double boiler with steamer insert. I use this all the time. I steam all sorts of veggies in it. I’ve had mine forever, but here’s a set that’s very similar to mine.

Double Boiler and SteamerHere’s the hard (ahem!) part: Fill lower steamer pot about 1/4 full of water. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

Organic Steamed Spinach With Balsamic Vinegar

Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

Organic Steamed Spinach With Balsamic Vinegar

Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Steamed Spinach With Balsamic Vinegar

Steam some tonight and enjoy!

Note: This post contains Amazon affiliate links.

Organic Steamed Spinach With Balsamic Vinegar
 
Prep time
Cook time
Total time
 
Organic Steamed Spinach With Balsamic Vinegar
Author:
Serves: 2 servings
Ingredients
Instructions
  1. Fill the lower pot of a double boiler/steamer about ¼ full of water.

  2. Insert upper steamer pot on top and fill with package of pre-washed organic spinach. Cover with lid.

  3. Set on burner turned on high. When water begins to boil, immediately turn heat down to medium and steam until spinach begins to wilt. Do not over steam, because once the wilting begins, it will keep going on its own even after you remove from heat.

  4. Plate up the spinach, being careful to let any residual water drain from the spinach leaves before setting on to the plate.

    Once plated, season lightly with sea salt or Herbamare seasoning. Because balsamic vinegar is potent, carefully drizzle just a small amount of it over the spinach. You can always add more later to suit your taste.

Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar
Organic Steamed Spinach With Balsamic Vinegar

 

 

 

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Black Beans And Rice Mexican Lasagna

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This Black Beans And Rice Mexican Lasagna is simple, healthy, yummy and family-approved!

Black Beans And Rice Mexican LasagnaNote: This post contains affiliate links for Amazon products.

I made this quick and easy black beans and rice Mexican lasagna into a gluten-free corn tortilla lasagna. Of course, you don’t have to make it gluten-free, but I like that gluten-free tortillas are readily available these days.

Black Beans And Rice Lasagna

Here’s how I put it together:

In a medium pan, I combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), 1/2 package of frozen organic corn and 1 jar of organic salsa and heated just until the frozen corn began to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

Black Beans And Rice Mexican Lasagna

In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final topping of casserole.) Stir until well combined. Stir in 1/4 cup chopped green onions. Set aside.

Cream Cheese And Cheddar Cheese

Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:

  1. Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  2. First layer of corn tortillas
  3. Layer of black beans and rice mixture on top of first layer of corn tortillas
  4. Second layer of corn tortillas
  5. Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  6. Third layer of corn tortillas
  7. Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

Black Beans And Rice Mexican Lasagna

Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

Black Beans And Rice Mexican Lasagna

Serve with cilantro, salsa and chips and sour cream.

Black Beans And Rice Mexican Lasagna

Leftovers? Reheat and enjoy again!

Black Beans And Rice LasagnaNote: This post contains affiliate links for Amazon products.

Black Beans And Rice Mexican Lasagna
 
Prep time
Cook time
Total time
 
Black Beans And Rice Mexican Lasagna
Author:
Serves: 4-6 servings
Ingredients
  • 1 cup cooked brown rice
  • 1 can organic black beans, rinsed and drained
  • 1 can organic corn or ½ package organic frozen corn
  • 1 jar organic salsa
  • 1 package gluten-free corn tortillas
  • 1.5 cups grated cheddar cheese
  • 1 8oz brick of organic cream cheese, softened
  • ¼ cup chopped green onions
  • olive oil
  • salt, chili powder, taco seasoning (optional)
  • Garnishes:
  • Cilantro
  • Sour Cream
  • Chips and Salsa
Instructions
  1. In a medium pan, combined 1 cup of cooked brown rice, 1 can of organic black beans (rinsed and drained), ½ package of frozen organic corn and 1 jar of organic salsa. Heat just until the frozen corn begins to thaw and soften. Season with a little salt, chili powder and taco seasoning. Remove from heat and set aside.

  2. In a small bowl, combine 1 brick of softened cream cheese and 1 cup grated cheddar cheese. (Reserve some cheddar cheese for final top of casserole.) Stir until well combined. Stir in ¼ cup chopped green onions. Set aside.

  3. Grease a casserole dish with olive oil. Add a small amount of the black beans and rice mixture to the bottom of the dish, just enough to thinly cover the bottom. On top of that, layer the corn tortillas. I cut mine to fit the dish, but overlapping is fine, too. Layer the dish in this order:
  4. - Thin layer of black beans and rice mixture on top of well-oiled casserole dish
  5. - First layer of corn tortillas
  6. - Layer of black beans and rice mixture on top of first layer of corn tortillas
  7. - Second layer of corn tortillas
  8. - Carefully spread and layer the cream and cheddar cheese and green onion mixture on top of corn tortillas.
  9. - Third layer of corn tortillas
  10. - Add any remaining black beans and rice mixture and sprinkle remaining cheddar cheese on top.

  11. Cover with foil and bake at 350° for approximately 45 minutes or until cheese on top is melted and bubbly.

  12. Serve with cilantro, salsa and chips and sour cream.

Black Beans and Rice Mexican Lasagna

 

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Spiced Pear Custard Pie

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If you’re looking for a crustless pie recipe, this Spiced Pear Custard Pie is it. It’s so simple that I made it twice in one week!

Spiced Pear Custard PieNote: This post contains Amazon affiliate links.

The second time, I got creative and kicked up the taste a notch or two by adding spice and sweetening it a little more. I adapted my recipe from Martha Stewart’s pear custard pie version found here.  Here’s what I did the second time I made it:

I peeled and sliced four ripe organic anjou pears and soaked them in approximately 1/4 cup of rum for about 3 hours. I did this because the taste of the pears got lost the first time I made the pie. The rum is not overpowering, but adds a delicate flavor to the pears.

In a buttered cake pan, arrange the pear slices like so:

Spiced Pear Custard Pie

Drizzle about 1 Tablespoon of honey over the pears for a little extra sweetness.

Next, whip up the batter of eggs, flour, butter, sugar, vanilla extract, salt, ground cinnamon and ginger in a blender and carefully pour over the pears. I increased the sugar and added cinnamon and ginger, which elevated the flavor of the custard from the original recipe version. Note: I used Swerve’s Granular Sugar Replacement and I used Bob’s Red Mill gluten-free 1-to-1 baking flour, but regular all-purpose flour would be just fine if you don’t have a gluten intolerance.

Spiced Pear Custard Pie

Bake in a 350° oven for 40 minutes. Let cool for a few hours before slicing and serving. This helps the custard set. The pears may rise to the top of the pie a bit.

Spiced Pear Custard Pie

I dusted the top with a little confectioner’s sugar before serving. (I used Swerve’s Confectioner’s Sugar Replacement.)

Spiced Pear Custard Pie

This is a simple and elegant pie that’s amazingly easy to make.

Spiced Pear Custard Pie

Love pears? Here are a few more simple but elegant pear recipes you may fall in love with:
MAPLE CINNAMON BAKED PEARS
ITALIAN ALMOND PEAR CAKE

Note: This post contains Amazon affiliate links.

Spiced Pear Custard Pie
 
Prep time
Cook time
Total time
 
Simple and elegant spiced pear custard pie.
Author:
Serves: 6-8 servings
Ingredients
Instructions
  1. Peel and slice lengthwise 4 pears. Soak pears in ¼ cup rum for 2-3 hours.

  2. Preheat oven to 350 degrees; butter a 9-inch cake pan or pie dish.

  3. Arrange pear slices in bottom of pan, slightly overlapping.

  4. Drizzle pears with honey.

  5. In a blender, process ¼ cup melted unsalted butter, ½ cup of granulated sugar , ⅓ cup gluten-free all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, ¾ cup milk, ¼ teaspoon each of salt, ground cinnamon and ground ginger until smooth.

  6. Carefully pour batter over pears; bake until golden and firm to touch, approximately 40 minutes.

  7. Let cool for several hours before serving.

  8. Serve with a dusting of confectioners' sugar.

DON’T FORGET TO SAVE AND SHARE THIS RECIPE ON PINTEREST!

Crustless Pear Custard PieCrustless Pear Custard PieCrustless Pear Custard Pie

 

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Sweet Kitchen Treats For Valentine’s Day

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Consider treating yourself with a few sweet kitchen essentials for Valentine’s Day ~ guaranteed 100% fat free! Here are some Sweet Kitchen Treats For Valentine’s Day.

I don’t know about you, but I can get pretty messy while cooking. Seriously, when was the last time you used flour and didn’t get it all over some surface, including yourself? 😉 Enter the handy apron, a kitchen staple that’s now fashionable. Here’s an adorable apron perfect for Valentine’s Day and beyond.

Pink and Black Cotton ApronDouble Layer 100% Cotton Women’s Kitchen Apron with Pockets

I love my spiralizer! This gadget is so handy, especially in the spring when it seems cucumbers, yellow squash and zucchini are in abundance. My favorite use for it is to make veggie pasta. So simple, so healthy. The uses for a spiralizer seem endless. If you have a vegetable, you can probably spiralize it. You get an assortment of blades so you can create different types of spiral slices for your veggies. It’s dishwasher-safe and is made from BPA-free plastic.

SpiralizerSpiralizer, Tri-Blade Vegetable Spiral Slicer

If you don’t yet have a KitchenAid Artisan Stand Mixer, consider this beauty in gorgeous Empire Red. If that color doesn’t work for you, there’s a drool-worthy palette to chose from here. Wondering if the investment in a stand mixer is worth it? I wondered that, too. My experience is that I use it for so many more things than I thought I would, plus, it’s an incredible time-saver in the kitchen, and who doesn’t need that? I’ve never heard of anyone who has regretted having one! 😉

Kitchen Aid MixerKitchenAid KSM150PSER Artisan Stand Mixer with Pouring Shield, 5 Quarts, Empire Red

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