Dip

Spinach and Walnut Spread

33
4
1 large yellow onion, peeled and finely chopped
1 large garlic clove, peeled and minced
1 tbsp butter or vegetable oil
200-250g spinach leaves, fresh or frozen
2-3 tbsp cream
2 hard-cooked eggs, peeled and quartered
½ cup walnuts
½ tsp salt
¼ tsp freshly ground pepper
In a large sauté pan over medium heat, saute onion and garlic, until soft, but not browned. Add spinach – if using fresh one, rinse it thoroughly and chop roughly first. Add frozen spinach as it is, right from the freezer. Cover and cook for 8-10 minutes, until spinach is soft and tender. Season with salt and pepper. Add the cream and give the mixture a nice stir and take it off the heat to cool down a bit. Meanwhile in the bowl of a food processor or in the blender place boiled eggs and walnuts, and pulse for few times until minced. Add the spinach mixture, and process for about 5 -10 seconds, until everything is well combined. Pour into serving bowl, or individual bowls.
Nutritions

Calories
198

Sodium
364mg
15% DV

Fat
12g
18% DV

Protein
7g
14% DV

Carbs
5g
1% DV

Fiber
2g
10% DV

Crispy Zucchini Bites

251

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

171

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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