Spinach, Mango and Strawberry Salad

Spinach, Mango and Strawberry Salad


1/4 cup blanched slivered almonds

1/8 cup white wine vinegar

1 tablespoons balsamic vinegar

1 tablespoons olive oil

1 teaspoons dry mustard

1 teaspoon brown sugar

1/8 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon tarragon
2 cups baby spinach, rinsed, dried and torn into small pieces
3 strawberries sliced
1/2 mango – peeled, seeded and cubed                                                                                              


Preheat oven to 375 degrees F.

Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.

In a small bowl, mix white wine vinegar,  balsamic vinegar, brown sugar, olive oil, dry mustard, tarragon, salt, and pepper.

In a medium bowl, toss the  vinegar mixture with the spinach, strawberries and mangos. Top with the toasted almonds.

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Cheesy Vegetable Casserole

I made a yummy soup for dinner and needed something for us, to eat, after the soup.   I would normally go to potatoes or pasta or possibly fish.  I was looking to use up some of my frozen vegetables so I did take a potato dish but altered it to share the starring role with spinach, corn and red pepper. 

It is interesting that the corn seemed to be the vegetable that stood out.  It added the most flavor to the mixture which surprised and pleased me.  I like corn more than spinach.  The spinach was more of the background.  The potatoes had onion mixed in them which added to the flavor.


Spray cooking oil

2 Idaho potatoes, peeled and chopped (You could use frozen hash browns.)

1 medium onion, chopped

1  1/2 cups frozen spinach

1 1/2 cups frozen corn

1/2 cup chopped red bell pepper

1 cup Egg Beaters or 4 eggs

1 cup shredded Cheddar Cheese

Preheat oven to 375° F. Spray bottom and sides of 1 1/2 quart casserole.

Press chopped potatoes and onions on bottom of casserole. Bake 10 minutes.

While potatoes are cooking, mix the remaining ingredients (except cheese) in a large bowl.  Pour on top of potatoes.

Return to oven and bake 30 to 35 minutes or until center is set.

Sprinkle with cheese. Bake 1 to 2 minutes or until cheese is melted.

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Mexican Egg Cups

I love egg dishes made in separate serving pieces.  I spend time, experimenting with different combinations.  One of my favorites is with potatoes and a white cheese.  I have made these with other than eggs such as mac and cheese.  Everything seems to taste better in small packages.

Today I decided to use spinach in my ‘concoction’.  Only a few ingredients are necessary.  I called this Mexican because I used a combination of cheese that is titled Mexican.


Spray olive oil

salt and pepper to taste

3/4 cup frozen spinach, drained and squeezed to get out water

4 eggs 

1/2 cup sour cream minus 1 tablespoon or plain yogurt

1/2 cup Mexican cheese.


Preheat oven to 350 degrees F.

Spray 4 ramekins.

In a medium bowl, ( used a 4 cup measuring cup), whisk eggs and sour cream.

Stir in cheese and spinach.


Pour egg mixture into greased ramekins. and Bake for 30 minutes.  Mine doubled in size but that didn’t last long.

A New Combo

Blending colors, textures and ingredients is what cooking is about.  Of course, the best part is the actual eating of the food.  I, almost, did not want to blend these three together.  Look how nice they are side by side.  They would have tasted great like this, as well.  Although, where have you been where you have been served a dish with these three, pumpkin, spinach and mashed potatoes?

I find that the more, I cook without meat, the more creative I become, in choosing a main part of the dish to work around.  If you choose, three vegetables, like this, how could you choose any to be the one to determine the side dishes?

In this case, it was resolved by combining them.

Thanks to Kerstin at Cake, Batter and Bowl for the following recipe.  I made it with chicken and it was a great dinner.  The recipe is adapted from the original which you will find on Kerstin’s blog.

A New Combo


3 medium potatoes

1 medium onion chopped

1 15-ounce cans pure pumpkin puree

1 10-ounce package frozen spinach, thawed and well-drained

1/4 cup Rice milk

1 teaspoon salt


Peel and cut potatoes into chunks (about one inch in size).

Bring water to a boil over high heat in a four quart pot and boil potatoes for 18 to 22 minutes or until tender.

Drain and place in a  large bowl.                                   

Meanwhile, heat olive oil over medium high heat in a medium skillet and saute onions until lightly browned.

Mash potato chunks in the large bowl with a fork. Mix in onions,  pumpkin puree, spinach, milk, and salt.

4 servings

This makes a tasty side dish.

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Spinach Gefilte Fish Rounds

Gefilte fish is commonly served on the Sabbath in Jewish households.  With company, I want to spend time with, joining us, I wanted to do my cooking as early as possible.  One of the dishes, I made, is the gefilte  fish.  I have never made it this way, before.  I have all kinds of “exotic” recipes, using frozen gefilte fish.  As a foodie, I wanted to do something different.  I came across this recipe and I was in synch with it.

Making this is easy.  The most difficult part was squeezing the water out of the spinach.  That is not a job, I enjoy.  Otherwise, it is basically, mixing the ingredients in a bowl, transferring them to what you are baking them in and baking them.

Spinach Gefilte Fish Rounds  

Serves: 16
2 loaves frozen gefilte fish, thawed
1 carrot, shredded
2 10-ounce boxes frozen chopped spinach, thawed
1 tbsp. mayonnaise
Preheat oven to 350°.
Thaw fish and spinach thoroughly. Squeeze the spinach to remove as much of the water as you can. Really try to get it as dry as you are able.
Stir all ingredients together in a bowl until spinach is well-distributed and the mixture is even in color. Spray a loaf tin, 8″x8″ square or round cake pan with non-stick spray.  As you can see, I used these round and small tins.  They just make a  more interesting appearance.  A loaf pan or round one would do, just fine.
Pour mixture into the pan and spread evenly. Bake for about 1 hour or until a golden brown crust forms.

(I decided half way through, to spray the tops with olive oil to aid the brow

ning.)   This is linked to Friday Potluck
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