Tag Archives: Spinach

My Kitchen Is Now A Thug Kitchen

17 Apr

Spinach Cooler

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I am in love with the recipes and photos on thugkitchen.com.  I’m planning on trying a few recipes this week.  There’s no finesse needed for this smoothie.  Frozen bananas, cucumber, spinach, pineapple, coconut water, orange juice, flax, and mint.  Toss it all in a blender and done.  It was good, but not perfect.  I feel like the banana overpowered everything a bit.  I’m going to tweak the recipe a bit the next time.  Maybe less banana, more pineapple.

 

 

 

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Thanksgiving Bread Take One: Butternut Squash Muffins

10 Dec

Every year, Chris and his friends get together in early November to share a Thanksgiving dinner together.  We all bring a dish, drink, chat, and enjoy the food.  Chris always brings the sweet potatoes (and they turn out great), but I like to make a dish myself as well.This year most of the traditional dishes were already taken, so I decided to bring the bread.  I looked through Food52.com and found a recipe for a savory muffin.  When I started to make the muffin, Chris exclaimed, “spinach in a muffin, weird.”  I too thought it was a bit strange, but then again maybe it would be amazing.

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I cut the squash into cubes, tossed it in EVOO, and baked it until golden brown.


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In the meantime, I chopped the spinach, tossed it with parmesan and feta cheese, and beat together milk, eggs, and mustard.  Yea I know, this list of ingredients had me worried as well.  Sometimes you have to bet big to win big, or so I hoped.  I then added the roasted squash cubes to the spinach and poured the egg mixture into one big bowl.

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Finally I slowly added the dry ingredients, mixing until barely incorporated.  First the flour, then the baking soda, then the salt, and the wait WHAT…nutmeg…at this point I had to reassure myself that they’d be amazing.

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I evenly distributed the dough into cupcake pans.  This part was a bit tricky since the dough was rather sticky.  I also sprinkled the tops with fresh ground pepper and pressed the remaining into the tops of the tops of the muffins.  Now here is where I royally messed up.  I forgot to also press in the remaining feta cheese on the tops of the muffins.  

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They baked for about 20 minutes at 450.  The product in the end was absolutely beautiful.  The orange of the squash and green of the spinach were vibrant and unexpected on the backdrop of a muffin.

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If only they tasted as good as they looked!  They unfortunately turned out a rather dense and difficult to eat.  I think a bunch of melted feta cheese on top would have definitely helped.  Ah well, my big bet didn’t pay off, but it might be worth another go.  I’ll just need to tweak the recipe to make the muffins more fluffy (and I know I can make darn good fluffy muffins) and stick a post it note to the oven reminding me to add the feta cheese to the top!

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