spinach dumplings

[Kitikat]

I was going through old post copying recipes. There was a post about these but no recipe. I searched and still didn't find one.
If anyone has it and could post it i would love to try them.

Thanks a bunch

[sanderson76]

Yum...that sounds delish..I would like to see a recipe also.

[recipelover]

Here is one that I think can be made SB friendly very easily (whht pastry flour instead of white (maybe a smidgeon less). I saw Everyday Italian recently and she made these.

Gnudi
Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 6 servings
User Rating:

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

[futballuvr73]

I am making this next week, so I will let you all know how it goes!

[julta]

Please do futballuvr73 they sound very interesting I'm much curious!

[Consuela Bananahammock]

Me too! Be sure to take a photo and put it on your blog so we can all see how it turns out!

[surfer376]

I did a search on this site and the recipe is in the Orange book.
I don't have that book but maybe someone , if they have the book could post it.

Good luck!
Chari

[recipelover]

I did an internet search and found it--didn't want to type it all in:

Spinach Dumplings, Phase 2 [from Orange South Beach Cookbook.
Serves 4

Ingredients
2 pkgs fresh chopped spinach
2 tsp salt
2 eggs
1 2/3 cup whole wheat breadcrumbs
1 tsp italian seasoning
2/3 lb ricotta cheese (reduced fat)
1/4 cup Parmesan cheese
3 minced scallions
1/3 cup chopped parsley
2 tsp chopped basil
2 cloves minced garlic
pinch ground nutmeg
pinch black pepper
whole wheat flour
4-6 quarts water
SB Tomato sauce

In medium saucepan over low heat, combine spinach and 1 1/2 tsp of salt. Cook and cover for 15 minutes until thawed. Drain, use hands to squeeze out excess water.

Beat eggs in a large bowl. Add spinach, bread crumbs, Italian seasoning, ricotta cheese, parmesan cheese, scallions, parsley, basil garlic, nutmeg, pepper. Mix well, then cover and refrigerate for 24 hours.

Preheat oven to 250 degrees.
Form mixture into oval dumplangs, 3" x 1 1/2 ", compact tightly. Roll dumplings in wheat flour. (DO NOT let dumplings touch each other as you finish them!)

Bring water and 1/2 tsp salt to a boil over medium high heat.
Drop in one layer of dumplings. When dumplings float to surface, cook for 4 more minutes. Remove dumplings with a slotted spoon, draining well. Coat an oven proof dish with olive oil spray. Place the cooked dumplings in the dish and place in the oven. Continue cooking rest of dumplings. When all the dumplings are in the oven, warm the tomato sauce. Evenly divide the dumplings among 4 serving dishes and top with the tomato sauce. Serve additional sauce on the side.


South Beach Tomato Sauce
makes 2 cups

1/4 c. extra virgin olive oil
1/2 onion chopped
1 can (28 oz.) peeled Italian tomatoes
1/4 cup dry white wine (optional)
2 cloves garlic, minced
4 leaves fresh basil, chopped
1/2 tsp sugar substitute
2 T. chopped parsley leaves
pinch ground red pepper
1/4 c. canned, drained, pitted ripe olives, coarsely chopped

Heat the oil over medium heat; add onion and cook for 3 min. or until soft. Add the rest of the ingredients, except the olives. Reduce the heat to low and simmer for 1 hour. Add the olives and simmer for 3 minutes longer. Refrigerate until serving. (keeps covered in the refrigerator for 1 week)

[Justadevil]

I made this probably a month ago, very flavorful. Loved the sauce too!

[futballuvr73]

Here is one that I think can be made SB friendly very easily (whht pastry flour instead of white (maybe a smidgeon less). I saw Everyday Italian recently and she made these.

Gnudi
Recipe courtesy Giada De Laurentiis

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 6 servings
User Rating:

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

I made this tonight using light ricotta, 2 cups frozen (thawed) spinach, and WW pastry flour. I boiled them, and baked them for 15 minutes topped with sauce and shredded Italian cheese blend . They were pretty good! The dough is rather moist, but they hold together well. Next time I will add more parmesan (I had only 2/3 cup, so I used an additional 2 tbsp flour) and use a meat sauce. Yum!

[ami]

Rigatoni With Turkey Sausage and Mozzarella- P2
Makes 4 (2-cup) servings

Description
You can use sweet or hot Italian turkey sausage for this dish —
either one blends perfectly with the pasta sauce and fresh basil.

Prep time: 5 minutes
Start to finish: 20 minutes

Ingredients
8 ounces spelt or whole-wheat rigatoni or penne
3/4 pound reduced-fat sweet or hot Italian turkey sausage
3 cups low-sugar pasta sauce
4 ounces shredded part-skim mozzarella cheese (1 cup)
1/2 cup chopped fresh basil
Salt and freshly ground black pepper

Instructions
1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, heat a large nonstick skillet over medium
heat. Add sausage and cook, turning often, until no longer pink
inside, about 15 minutes. Transfer sausage to a cutting board and
slice diagonally into 1/4-inch-thick pieces.
3. Heat pasta sauce over medium heat until hot.
4. Place pasta, sausage, sauce, cheese, and basil in a large bowl
and toss to combine. Season with salt and pepper and serve hot.

From the SBD Quick and Easy cookbook.

[ami]

I came up today with this recipe for dinner and it's very good

Greek Casserole – P2
Yield: 4 cups aprox.

1-cup whole-wheat rotini pasta (or your favorite) uncooked
1 can chicken breast
1 cup chopped ham
1/3 cup feta cheese, crumbled
1/3 cup Parmesan cheese
1/3 cup grated mozzarella cheese
½ cup ripe, pitted green olives with pimentos
½ cup chopped onions
½ cup each red, green, yellow, orange peppers
½ cup frozen peas
1 Tbs. oregano
1 tsp. basil
1 tsp. powder garlic
½ cup mayo
Salt and pepper to taste

Preheat oven at 350F.
Cook pasta according to package directions. Set aside.
Meanwhile, in a skillet sauté onions and peppers.
Add veggies, chicken, ham, spices and mayo, to pasta and mix well.
Spray an 8x8- baking dish with cooking spray.
Pour pasta mix on baking dish.
Top pasta mix with cheeses and bake for 20 minutes or until cheeses melt.
Serve with a green salad mix.

[ami]

A Comforting Pasta Dish

This sumptuous shrimp and pasta dish makes the perfect comforting winter meal. Unlike traditional heavy pasta recipes, we used South Beach Diet-friendly ingredients, such as whole-wheat pasta, extra-virgin olive oil, lemon juice, and fresh parsley to create a more wholesome, well-balanced, and flavorful dish.

Shrimp Scampi With Whole-Wheat Pasta (Phase 2)

Description
We’ve improved this quick classic by replacing the usual butter with monounsaturated extra-virgin olive oil. And we’ve switched out highly processed white pasta for high-fiber whole-wheat. (For a Phase 1 version, see the Variation.) Using peeled and deveined shrimp makes preparing the dish a breeze.

Hands-on time: 15 minutes
Total time: 25 minutes

Makes 4 servings

Ingredients
8 ounces whole-wheat spaghetti or cappellini
3 tablespoons extra-virgin olive oil
1 medium red bell pepper, thinly sliced
5 large garlic cloves, minced
1/2 cup white wine or lower-sodium chicken broth
1/8 teaspoon red pepper flakes, or to taste
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons fresh lemon juice
1/3 cup chopped fresh parsley
Salt and freshly ground black pepper

Instructions
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain.

While the pasta is cooking, in large nonstick skillet, heat the oil over medium-high heat. Add the bell pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and pepper flakes. Bring to a simmer and cook until the liquid is slightly reduced, about 1 minute longer.

Add the shrimp and cook, stirring, until they turn pink and are just opaque in the center, about 3 minutes. Remove the pan from the heat and stir in the lemon juice.

In a large serving bowl, combine the drained pasta, shrimp mixture, and parsley. Season with salt and pepper to taste. Toss well and serve.

Variation: If you’re on Phase 1, simply serve the shrimp on 1 cup of sautéed baby spinach and omit the pasta.

Nutritional information
Per serving:
490 calories
14 g fat (2 g sat)
48 g carbohydrate
44 g protein
8 g fiber
261 mg sodium

Nutritional information
Per serving (with spinach instead of pasta):
315 calories
14 g fat (2 g sat)
10 g carbohydrate
38 g protein
4 g fiber
449 mg sodium

[ami]

Peppery Zucchini Pasta

This recipe makes 4 servings

Recipe Nutrition Info
When zucchini and summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives.
Ingredients

2 teaspoon oil, olive, extra virgin
divided
1 small onion(s)
finely chopped
3 clove(s) garlic
minced
3 medium pepper(s), pepperoncini
(from a jar), minced
1/4 teaspoon salt
plus more to salt the water
1 pinch pepper, black ground

8 ounce(s) pasta, penne, 100% whole-wheat
1 large zucchini
shredded
2 ounce(s) cheese, goat, reduced-fat
crumbled, (1/3 cup)
1 cup(s) tomato(es), cherry
or grape tomatoes, halved
1/4 cup(s) basil, fresh
chopped

Instructions

In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes.

Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm.

Makes 4 (1 1/2 cup) servings Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.
Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.
Makes 4 (1 1/2-cup) servings