Garlic Spinach Dip

Today, I received my Michigan Door To Door Organics box which included such goodies as Abate Fetal Pears, Avacado, Yellow Baby Carrots, Red Cabbage, Cilantro, and Spinach, amongst many other things.  Mikey and I aren't big veggie eaters, but we're (make that - I'm) trying.  I need some ideas to use the veggies, instead of let them go to waste, like I have so many times before. :(

I don't like regular spinach much anyway-especially cooked (belch), but I'll try anything so I decided to start scavenging "the internets" for ideas.  I didn't come up with anything, so I 

decided to experiment.  After discovering that my blender sucks and murding one of my favorite mini spatulas, I got out the ol' food processor (which I've never used) and it worked like a charm! THANKS GRAM! 

<~~~~~~Murdered Spatula. :(

So, I came up with this.  Mikey gave it a smile, nod and thumbs up!

Garlic Spinach Dip

1/4 c, plus 2 tbsp extra-virgin olive oil

1 slice french or white bread, 1/2 in thick/ 6 inches wide (approx)

1/2 lb spinach, raw, stems removed

2 tbsp fresh lemon juice

1 clove garlic

1 tsp grated Parmesan, plus extra for garnish

In a small bowl, place 2 tbsp olive oil. Place bread slice in the oil, turning once to coat. Let set until all oil is absorbed, then tear into cubes. Set aside.

With a food processor, finely chop the spinach. Add the bread, lemon juice and garlic and process until well blended.  Add remaining 1/4 cup of olive oil and grated Parmesan cheese, puree.  Place mixture on/in serving dish and garnish with desired amount of grated Parmesan cheese. I served this with whole wheat pita bread bits (pita bread torn into pieces).

Thai Green Curry Stir Fry

A few weeks ago, we went to Stir Crazy at the mall. Before then, I hadn't been there since high school. It was SO GOOD! We did the create-your-own type of thing, where you pick your meat, veggies, sauce and noodles, etc. I decided to try their Thai Curry sauce...OMG I'm obsessed. It's one of the few things I crave on a constant basis.

Because we haven't been back (Mikey won't eat "un-american foods" more than "once in a while"), I decided to try my own Thai Green Curry sauce. mmmmm. I came pretty close. Surprisingly, Mikey liked it...he usually only likes teriaki.

This was enough for 3-4 people and measurements are approximate as I was taught to cook with "a teacup of this" and "a pinch of that" lol.

For the Green Thai Curry Sauce:

1 can (14 oz) coconut milk

2 tsp green curry powder (I used M & B Spices, which is 100% organic)

2 tsp Light soy sauce

1 tsp rice vinegar, red wine or regular should suffice as well

Noodles:

1 box rice noodles, cooked according to box directions

Stir Fry:

sesame, olive, veggie or other cooking oil

1 lb chicken, cubed

1 vidalia onion, cut into bite sized pieces

1 red, yellow and or green pepper, bite sized

1/2 c water chestnuts

1/2 c baby corn

1 c broccoli, coarsely chopped

3/4 c baby carrots

3 cloves garlic, coarsely chopped

Bean sprouts, cilantro, and lemon wedges for garnish and or flavor.

Sorry, pictures are from my phone... :(