Spinach Balls

I'm putting this on my blog so I can "pin it."  The original website's page had so many huge photos and the actual recipe was at the end of a bunch of writing that I thought this would be simpler.
(I copied and pasted from this website, deleting what I thought was unnecessary.)
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SPINACH BALLS  from http://www.sweetashoney.co/spinach-balls/

(freezable)

Did I said that those cute spinach balls are actually easy to make ahead and freeze? I usually love to freeze those spinach balls on a plate covered with parchment paper leaving half thumb space between each to avoid them to stick together. After an hour they are hard enough to be transfer into an airtight plastic box  Honestly, I am not always defrosting the balls before baking. It works really well to bake them frozen – well, it took a wee bit longer to get crispy and hot – but works like a charm!  This store very well and I always have a batch in my freezer. Last time I served those as a last minute appetizer to some friends who pop up!

Spinach balls

Ingredients

• 220 g fresh spinach leaves,, trimmed, washed - about 6 cups. It makes about 160g (2/3 cup) of cooked, squeezed and packed spinach
• 3 eggs, size 6
• 1/2 cup (60g) grated cheese - I used noble cheedar from Mainland
• 1 cup (75g) panko bread crumbs
• 1/4 cup fresh herbs of your choice - I used coriander

Instructions

1. Preheat oven to 180 C.
2. Trim and wash the fresh spinach leaves.
3. Place the leaves into a saucepan, add salt and cover with boiling water. Cover and set aside for 3 minutes.
4. Rinse the spinach with cold tap water. Drain using your hands to squeeze all the remaining water. You should obtain about 2/3 cup (160g) of packed cooked spinach leaves. If you are using frozen spinach, defrost and measure this quantity.
5. Place on a chop board and finely chop the cooked spinach. Transfer into a mixing bowl.
6. Add eggs, cheese, herbs and panko gluten free crumbs. You can also add salt and pepper if your cheese is not very salty. I did not add salt.
7. Combine with a spoon or your hands, until it forms a batter from which you are able to form balls with your hands.
8. If too moist add slightly more crumb until easy to roll as ball with your hands palms.
9. Place the balls on a non stick cookie tray covered with baking paper.
10. Bake at 180C for 15-20 minutes or until golden on the top.
11. Serve immediately or cold in lunchboxes.
12. Serve with dips of your choice like pesto, hummus or homemade ketchup.

December 17, 2012: Green Soup

I read an article about Green Soup in this month's Reader's Digest.  It got my attention because I am trying to eat better and I like soup.

Also, the recipe calls for the soup to be pureed.  I like plain soup - no floaters.  Usually that means high fat chowders or bisques. So, I decided to try it.

Here is the recipe that I used.  It was inspired by the Reader's Digest article which called for chard and just vegetable broth.  I used what I could find at the grocery store today.  Luckily the store had arborio rice.  That's an important ingredient that gives the soup body and some creaminess.

Joanne’s Green Soup

inspired by a recipe by Anna Thomas (“Eating Well”)

This is how made my first batch on 12-17-2012.

To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days. Season with lemon just before serving.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 large yellow onions, chopped
• 1 teaspoon salt, divided
• 2 tablespoons water
• 1 32 oz can of vegetable broth
• 1 32 oz can of chicken broth
• 1/3 cup arborio rice
• 2 large handfuls of other greens - I used mustard greens. But you could use kale, chard or other greens.
• 1 lb bag of gently packed spinach any tough stems trimmed
• Big pinch of cayenne pepper
• 1 tablespoon lemon juice, or more to taste

Instructions
1. Heat 2 tablespoons oil in a large skillet over high heat. Add onions and cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring occasionally, until the onions are mushy and have a deep caramel color, 25 to 30 minutes.
2. Meanwhile, combine the vegetable broth and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.  Coarsely chop the greens and spinach.
3. When the rice has cooked for 15 minutes, stir in the greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, chicken broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 15 minutes more.
4. Puree the soup in the pot with an immersion blender until smooth. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired.