Spinach?!?!?!?

Question

I, myself, do not eat spinach. I want my 14 month old to try it. I would like to cook it as a side dish with dinner tonight. I am looking for some spinach recipes that would be enticing to my little girl. Thanks in advance!

Answer 1

don't think of it as a traditional side-dish vegetable. most children love chicken soup - Mrs. Grasses is a popular brand, but even so, a small handful of chopped spinach in soup is a good way to add it to your diet. Also, mixed with scrambled eggs and a little cheese works - omelets are a great simple and inexpensive dinner - and nutritious also.

Answer 2

I really enjoy cooking and i get a lot of my recipes off the internet------i Just go to Yahoo home page and type in "spinach recipes" but i have an eggplant casserole recipe and you can substitute broclic,squash,or spinach and its very good
2eggs,beaten
2 cups spinach cooked
2 cups cracker crumb
2 cups milk --- 1/2 cup of chopped onions
2 cups grated cheddar cheese
1/2 stick of butter or margine

cook spinach and drain and add margine while its hot
mix all other ingridents add salt to taste and 1 tbls spoon black pepper or to taste
pour all this into a greased casserole dish and bake at 375 for abt 45 min or when center rises-------- take out and sprinkle some cheese on top and bake till top is brown-------- let cool and server warm its better the next day enjoy

this does not require a lot of mess and i'm sure the 14mo old will like and you will also let me know how you like it--------

Answer 3

This is my favorite

Hometown Spinach Marie
1 (10-ounce) package frozen chopped spinach
4 beaten eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 3/4 cups heavy cream
2 cups mild cheddar cheese, shredded
1 cup fine dry bread crumbs
paprika
Butter a 9-inch glass pie plate or a 9-inch square dish well. Thaw and drain spinach. Beat the eggs well and beat in the salt, pepper and cream. Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generously with paprika. Dot the top with 2 tablespoons butter. Bake at 375 degrees 35-50 minutes. (Start checking at 35 minutes.) Don’t over-bake.
http://www.vvdailypress.com/2001-2003/102688920016588.html

Answer 4

This isn't a side dish but I think both of you would like this...it's easy to make also!

Chicken Parmesan
Serves 6

1/3 CupParmesan cheese, grated
1/4 TspItalian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 CupWhite Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.

Answer 5

My grandmother makes a mean spinach leaf salad similar to this and she adds pieces of hard boiled egg and bits of bacon. It's really good. This recipe says to tear the leaves up but she keeps them whole:

1/2 cup salad oil
1/4 cup white wine vinegar
1/4 cup sliced red onion
1/2 teaspoon dried leaf basil
1/2 to 3/4 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces thinly sliced fresh mushrooms
1 pound spinach leaves, torn into bite-size pieces
PREPARATION:
In a small bowl, combine oil, vinegar, onion, basil, salt, and pepper. Add mushrooms, cover, then let marinate for about 2 hours at room temperature or overnight in the refrigerator. Stir occasionally to keep mushrooms coated with marinade mixture.
Place spinach in a salad boil; add mushroom mixture and toss well. Serve immediately.
Serves 6.

Answer 6

Spinach Artichoke Dip
8 oz Mozzerella
1/2 C parmesian
a tub of ricotta
medium onion
shredded fresh spinach
tbls fresh garlic
sm jar marinated artichoke hearts

Chop, dice, shred mix & put in loaf pans. You can cover a couple w/ foil and freeze them.
Bake at 375* about 35-45 min.
Serve with white corn chips.

Answer 7

Let's see.... you don't like spinach and you want your 14-month young baby girl to enjoy it, right? As I recall, bland and slightly sweet foods are easiest on babies stomachs. Suggest that you try spinach from the baby food section of the grocery store. Leafy spinach will likely taste bitter at this point to your little girl.

It's one of the three nastiest clean-ups that I remember!

Answer 8

Anything green is usually not enticing to a child. You can't change the color of spinach, so I would try mixing it with something else. Maybe stuffing.

Answer 9

Do not give it to 14 month of a baby.
Consult your pediatrician.
The Indian recipe is;
1)Wash spinach in water leaf by leaf,
Soak it in baking powder for few minutes(to keep it green).
Boil it for 10 minutes.
Add salt to taste.( keep it in a separate bowl)
2)Cut few types of vegetables,boil it & add one small green chilli.
Use a mixture grinder & grind till it is in a gravey state.
Add 1& 2 stirr well.
Taste it & if it is O.K thank God,you can eat it with anything.

Answer 10

Can you sneak it into lasagna or manicotti or shells?? Shells would be fun for the little one. Just not creamed spinach...I had that as a kid and will never eat it again, though I love raw spinach in orzo salad.