Chimchurri Spinach Kugel



At first, I was making a plain spinach kugel but when peering in the refrigerator, I saw a little chimchurri dip left.  We do not waste if we can help it so into the kugel, it went.  I have no idea what chimchurri tastes like so it is hard for me to evaluate the dish.  I know, I liked it.

 Chimchurri Spinach Kugel

 Ingredients:

 4 - 6  cups fresh baby spinach
1 teaspoon of olive oil
1 large onion, diced
1/4 cup chimchurri dip (store bought)1 tablespoon flour
2 eggs (I think 3 might have worked better)
1 teaspoon onion powder
salt and pepper to taste
1/4 teaspoon nutmeg

Method:

 Saute onion in heated olive oil.  

 In a large bowl, place spinach and add cooked onions.

 Add chimchurri dip, flour, eggs, nutmeg, onion powder, salt and pepper,

 Mix all ingredients together, mixing well.

 Bake at 350 degrees for 30 - 45 minutes.  It should be dry when you put a knife into it.

 Eat and enjoy.

Linked to:  See Ya at the Gumbo     Real Food Recipe Round Up      Two Cup Tuesday
                Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table       
       Fat Tuesday         Simple Supper                  Totally Talented Tuesday          

Comments

  1. ~~louise~~February 24, 2015 at 1:15 PM

    What a GREAT idea, Chaya! I love Chimchurri which I find pretty surprising since I'm not a huge fan of cilantro. I think cilantro is a main ingredient in Chimchurri but don't quote me on it, lol...

    The thought of Spinach Kugel with a taste of chimchurri sounds quite enticing. I'll be pinning this for sure! Thanks so much for sharing, Chaya...

    P.S. Did you see my post calling for meatballs? We're getting ready for Meatball Day, March 9th. Check out my blog or send me a meatball link if you would like to "play."

    ReplyDelete
  2. Michelle BFebruary 28, 2015 at 10:01 PM

    I've never had chimichurri. But since this kugel is loaded with spinach I'm on board!

    ReplyDelete
  3. AnonymousMarch 1, 2015 at 7:20 AM

    This is a great use for spinach, I can imagine the chimichurri gave it a nice flavour. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    ReplyDelete
  4. SwathiMarch 1, 2015 at 9:28 PM

    Delicious very nice, thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more