Traditional recipes

Would You Eat a Sorbet with Spinach?

Would You Eat a Sorbet with Spinach?

Yogurtland’s new Kosmic Fruit Kaboom sorbet isn’t green because of food coloring

Yogurtland now offers a sorbet with spinach, lime, banana, and pineapple.

Need a new way to get your kids to eat spinach? Look no further than Yogurtland’s new Kosmic Fruit Kaboom sorbet flavor that combines spinach, pineapple, lime, and banana, according to

The new flavor is one of the few that are in Yogurtland’s new Looney Tunes line of frozen yogurt, and the green color was inspired by Marvin the Martian. This sorbet is the first to include a vegetable in the mix and, if you’re aware of the recent fad of green smoothies and drinks, has been a long time coming. When combined with bananas and other ingredients, the taste of the spinach is typically masked, so the resulting taste is whatever the rest of your ingredients are (in this case, a fruity burst of pineapple, banana, and lime).

The sorbet packs in a ton of nutrients and vitamins like calcium, magnesium, manganese, and Vitamins A, K, and C. Yogurtland “flavorologist” Scott Shoemaker said that they’re excited to be the first frozen yogurt chain to offer a sorbet with a vegetable in it and adds that the spinach brings a “wonderful energizing boost” to their product.

Along with this vegetable additive, Yogurtland has been offering shredded carrot as a topping since July 8, the first vegetable topping for the company, and now you can also add pop rocks on top, hence the “kaboom.”

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Is the snow safe to eat?

Generally speaking, yes, according to this article. However, be smart about it, and don&rsquot take the first flurries, which act as an environment scrubber. Don&rsquot eat snow mixed with dirt, or close to where you have pesticides. I have a deck and considered that the best and cleanest place to gather my snow.

I played around until I got the consistency I liked, and look how good it looks.

It tastes like a cross between vanilla ice cream and vanilla sorbet.

The only sweetener I use to replace sugar is Swerve. I used one cup of milk and 2 tablespoons Swerve, a teaspoon vanilla and a pinch of salt. Taste the milk. See if it&rsquos sweet enough for you. It will lose some of what you taste, once you put your snow in the mix. You may want it sweeter. You can use liquid stevia (just a few drops).

  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
  • 1 cup diced red bell pepper
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 1 teaspoon cornstarch
  • 1 medium lemon, zested and juiced
  • 10 cups lightly packed baby spinach
  • 8 teaspoons grated Parmesan cheese

Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest stir to coat, then bring to a simmer. Add spinach by the handful cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.

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Were can I buy Malabar spinach seeds?

I have been growing Malabar for a few years now. I share with my neighbor who also loves it. You can buy the seeds from Baker Creek Heirloom Seeds.

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Tortellini & italian sausage meatball bake with spinach

I wanted to combine Italian sausages, turn them into bite-sized meatballs and bake them in a rich tomato sauce with the tortellini because this kind of pasta dish is my absolute heaven. It’s a whole lot quicker and easier than making lasagne and delivers a similar result. This is winter comfort food at its best.

I used a delicious Sicilian sausage from Giovanni’s which I love. You may have seen my recipe with these sausages and the best ever warm lentil salad a while back. To make these meatballs, you simply remove the meat from the casing and pan-fry them off to a golden brown. A lot of the fat gets rendered off which is also good. No other spice is required, apart from salt and pepper and a pinch of chilli if you want some heat. A large part of the success of this dish is based on the taste of the sausages so you really want to use good quality, flavour-packed ones here. I love the Sicilian because of the fennel flavour profile.

I made a batch of Marcella Hazan’s famous tomato sauce. I literally cannot get over how awesome and easy this is to make. It takes about 2 minutes to decant the two tins into the pot with the halved onion and butter. I’ve found I use a little less than her recipe of 70gms of butter, and find around 50gms is good too. Let that cook-off slowly for 20 minutes then get about making the rest.

Sadly fresh tortellini isn’t readily available in Cape Town, so one has to really hunt them down and store in the freezer, but I used a dried Italian brand this time and it was delicious. I went for the cheese-filled one but failing that, spinach and ricotta would have been my choice. This was also available at Giovanni’s – my favourite food shop in Cape Town.

So you have your sauce simmering away becoming delicious all on its own, then you boil the pasta for about 16 minutes or according to the packet instructions (fresh would be shorter), and you pan fry the meatballs. Everything gets put in the oven covered with Parmesan and fresh mozzarella to bake for about 20 minutes and until bubbling and golden.

To make this dish vegetarian, simply leave out the meatballs and add more spinach.

Recipe serves 2 – 3 people (or 4 less hungry ones)

Pear Sorbet

I know, sorbet is rather a strange thing to make on a day when the ‘beast from the East’ – as the strong winds have been named – returned with flurries of snow and the temperature dropped below zero. It’s bitterly cold outside and why on earth would I even dream of making an ice-cold sorbet!

It was the ripe pears. That’s the thing with pears. Invariably when you buy them they are rock hard and in need or ripening – where on earth you do buy a ripe pear, other than deep in the Mediterranean where they know how to treat and sell fruit properly? So, the hard pears sit in your fruit bowl and suddenly one day they are ripe. All of them. At the same time. And if you don’t eat them immediately, they are past their best maybe even not very pleasant as they tend to go a bit woody.

So – sorbet! – I thought. I think it was all that talk of ice cream a couple of days ago. And I had also been thinking of making some ice cream for.a family lunch tomorrow, though pear sorbet hadn’t been what I’d in mind.

I dug out a very old Gary Rhodes book. Do you remember him? He was our biggest name TV chef back in the 󈨞s and my son Jonathan – when he was about 13 – bought me Open Rhodes Around Britain one Christmas because we’d enjoyed watching the series together on TV. Anyway, I remember I used to make Gary’s pear sorbet a lot – and it was delicious. That was really when I started making ice cream. I even used a risotto recipe in the book when I began making risottos too – his Tomato, Spinach & Parmesan Risotto became a favourite and I often still make it. So, Gary may not have been seen for a while but some of his recipes live on in my kitchen.

The pear sorbet is actually so ridiculously easy it’s barely a recipe: ripe pears mixed with sugar syrup and churned in an ice-cream maker. But still, it’s important to get quantities right for this kind of thing so I checked Gary’s out. And it tasted so gorgeous, so much more than the sum of two ingredients, that I really don’t know why I haven’t continued making it regularly.

Pear Sorbet

First of all make the sugar syrup: pour the water into a pan large enough to take the fruit later, add the sugar and bring to a boil. Stir to make sure all the sugar dissolves. Boil rapidly for a couple of minutes until just starting to thicken.

Meanwhile prepare the pears. Note that they start to brown very quickly so don’t prepare in advance but just before you need them. Peel and core, then cut into quarters.

Add the pear slices to the prepared sugar syrup with the lemon juice. Bring back to the boil and simmer for just 2-3 minutes. This is really to soften the pears but if they’re very ripe they hardly need cooking. Also, don’t cook for too long or you’ll lose that wonderful fresh pear flavour.

Transfer the pears and syrup to a large bowl or jug. Blend with a hand blender.

Pour the purée through a sieve so that you get a nice smooth consistency.

Now put this in the fridge to cool completely. I like to get my mixture for ice cream and sorbet making quite cold before I put it in my ice-cream maker as it tends to churn more quickly and better.

Then churn until beautifully creamy thick.

Transfer to a container and put in the freezer. As I have only a basic ice-cream maker for home use it never quite manages to reach a state of being ready to serve immediately – but maybe you have a better one!

It freezes quite hard so take from the freezer a few minutes before you want to serve (health warning: don’t do this too often with the same batch. Years ago I got my worst case of food poisoning from finishing off a tub of ice cream that had been softened and then returned to the freezer too many times.)

I served it with a baci di dama on the side. Pears and chocolate – what could be better? It really is stunningly good. I think the pears were particularly tasty and delicious and at perfect ripeness for flavour, but even so, the pear flavour is strong and gorgeous and for such a simple dish it really does score highly on taste.

How to Make Roasted Spinach

Spinach is a nutritional powerhouse rich in vitamins A, C and folate, as well as minerals including manganese, magnesium, calcium, zinc and iron. It is a good source of fiber and contains flavonoids, antioxidant compounds with numerous health benefits. A fact sheet published by Colorado State University praises spinach as being a low-calorie, nutrient-dense ingredient that may be added to many recipes.

Spinach is often cooked on the stove in a frying pan until wilted, boiled in a pot of salted water or served raw in salads. It is also added to soups, stews and in many other dishes cooked on the stove.

But spinach may also be placed in the oven for a short while to make roasted spinach. This is a simple side dish that may be dressed up with various ingredients such as olive oil, balsamic vinegar, lemon juice or a splash of soy sauce.

It's best to use fresh, raw spinach when making roasted spinach, as frozen spinach would release too much water if you placed it directly into the oven. Spinach will need to be watched carefully while it's roasting to make sure it doesn't burn or shrivel up too much. Unlike roasting kale for kale chips, spinach tastes better when it's wilted rather than crisped.

Roasted spinach can be eaten on its own, but it's much tastier when combined with other vegetables or legumes. Salt, pepper and olive oil will enhance the flavor of the spinach, and a squeeze of fresh lemon juice will add a tart kick.

  1. Preheat the oven to 350°F.
  2. Heat half the olive oil in a medium sauté pan over medium heat.
  3. Add one-third of the garlic and sauté for about 1 minute, until soft and light brown.
  4. Add the artichoke hearts and spinach.
  5. Cook for about 3 minutes, until the vegetables are warmed through.
  6. Drain any water that collects in the bottom of the pan.
  7. Season with salt and black pepper.
  8. Heat the remaining olive oil in a medium saucepan over medium heat.
  9. Add the remaining garlic, the onions, and red pepper flakes and cook for about 3 minutes, until the onion is soft.
  10. Add the tomatoes and simmer for 10 minutes.
  11. Season with salt and pepper.
  12. While the sauce simmers, cook the manicotti in a large pot of boiling water for about 7 minutes, until soft but short of al dente. Drain.
  13. Combine the artichoke-spinach mixture with the ricotta, cottage cheese, and parmesan.
  14. Use a small spoon to carefully stuff each manicotti with the cheese mixture.
  15. Spoon half of the tomato sauce on the bottom of a 13" x 9" baking dish.
  16. Top with the manicotti, then cover with the remaining sauce.
  17. Sprinkle the mozzarella all over.
  18. Bake for about 20 minutes, until the cheese is melted and the sauce is bubbling.

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