In case you haven’t heard, we’re hosting an #ATKQuick Cooking Instagram Challenge! Each week, a winner will take home a copy of our super-speedy, and incredibly time-saving cookbook, The America’s Test Kitchen Quick Family Cookbook. Many of the these recipes require only a handful of ingredients, and all are guaranteed to be on the table in 45 minutes or less. Creamy Spinach Lasagna that bakes in 15 minutes? 3-Hour French Beef Stew in just 45 minutes? We’re talking big flavor, in short order.
Spinach is a magical vegetable. You can start out with 2 pounds of spinach, and in the blink of an eye, it shrinks to half the size! But this leafy green also creates wondrous flavors with just a few simple additions (especially bacon). In addition to being a delicious ingredient, baby spinach is particularly easy to work with, and is typically found in pre-washed, large containers at your local grocery store. So, go green this week and show us how you put these spinach sides to work. Just remember to scroll to the bottom for details on how to participate in the challenge, and happy cooking!
The Secret Behind Our Quick Sides?
Process 2 cups baby spinach in food processor until finely chopped, about 10 seconds. Add 2 ounces softened cream cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 2 teaspoons lemon juice, and 1/8 teaspoon garlic powder; pulse until smooth, about 1 minute. Spoon spinach mixture into 15 mini phyllo cups. Bake on parchment paper-lined baking sheet in 375-degree oven until hot, 8 to 10 minutes. Sprinkle with 3 slices cooked and crumbled bacon and extra grated Parmesan. Makes 15.
Combine 6 cups baby spinach, 1 head frisée, torn into pieces, 1 cup strawberries, hulled and quartered, and 2 tablespoons chopped fresh basil in large bowl. In separate bowl, whisk 7 teaspoons balsamic vinegar, 1 tablespoon minced shallot, 3/4 teaspoon mayonnaise, 1 teaspoon dijon mustard, 1/4 teaspoon salt, and 1/2 teaspoon pepper together, then slowly whisk in 4 1/2 tablespoons extra-virgin olive oil. Pour dressing over salad and toss gently to coat. Serves 6.
Toast 1 cup Israeli couscous and 2 tablespoons olive oil in large saucepan over medium heat until golden, about 2 minutes. Add 2 cups low-sodium chicken broth and simmer until tender and liquid is absorbed, 10 to 12 minutes. Stir in 2 cups chopped baby spinach, 1 finely chopped tomato, 1/3 cup crumbled feta cheese, and 2 thinly sliced scallions. Season with salt and pepper to taste. Serves 4.
Other recipes pictured above: Spinach Smoothie and Spinach Pesto available in The America’s Test Kitchen Quick Family Cookbook.
Visit the Community Page on The Feed every Tuesday to find the new Quick Cooking Instagram Challenge Theme. Then get cooking, and share a photo through your personal Instagram account, mentioning @TestKitchen and using the hashtag #ATKQuick in your caption. Once you’ve published the photo on Instagram, it’s up to our judges here at the Test Kitchen to pick a winner. Participants will be judged on 25% creativity/artistic ability and 75% originality of their recipe’s photo.
The deadline for entries will be at 11:59 P.M E.S.T. Monday, March 18, 2013, and we’ll be selecting a winner that Tuesday morning.
Be sure to check back every Tuesday to see who has won the past week’s challenge, and for the current week’s theme.