I bought some baby spinach....do I have to cut the stems off?? Feeling lazy??

Answer 1

I always leave the stems on. They are nice and crunchy when raw, and add texture when cooked-otherwise, you end up with a green mass of mush.

Answer 2

If you are eating the spinach cold, like in a spinach salad, I would recommend trimming the stems to the base of the leaf ... stems are very fiberous and can add an undesireable bitter flavor to the salad.

If you are steaming or pan-frying the spinach, leave the stems on; the heat will tender the stem.

Answer 3

personally I do not cut the stems from baby spinach.

Answer 4

I don't know any reason to, except that most people do it, including everyone in my family.
Salmon and Spinach Rosti Bake:

This is an unusal twist on the classic fish pie. 6 servings 1¼ hours 40 min prep

2 medium waxy potatoes, unpeeled
1 tablespoon olive oil, plus extra for drizzling
1 large onion, sliced
2 garlic cloves, crushed
225 g baby spinach
600 g salmon fillets, skinned, boned and halved lengthways (about 4)
284 ml double cream
1 finely grated lemon, zest of
of chopped fresh dill or parsley


< 4 hours Main Dish

Parboil the potatoes for 8 minutes, then drain and set aside to cool. Dry the pan and return to medium heat, adding the oil. Saute the onion for about 7 minutes, stirring, until softened. Add the garlic, cook for 1 minute, then add the spinace and cook, stirring until just wilted down. Tip into a deep 1/3 litre baking dish and spread the mixture across the base.
Pre-heat the oven to 220*C. Place the salmon strips neatly in 1 layer across the spinach mixture. In a bowl, mix the cream, lemon zest and dill or parsley, seasoning well. Pour all over the salmon and spinach and onion base.
Remove the peel from the potatoes with your fingers, and coarsely grate the potatoes directly onto the creamy salmon in a craggy layer. Drizzle with a little olive oil, season to taste and place on a baking sheet. Bake for 30 minuttes, or until it's bubbling and the potato is a deep golden brown and crispy.
Serve with steamed fine green beans.




Gingerbread Kids


It wouldn't be Christmas without the chance to dress gingerbread cookies in frosting finery.
4 1/2 cups all-purpose flour
1 tbsp. ground cinnamon
2 tsp. ground ginger
1/4 tsp. ground cloves
1 1/4 tsp. baking soda
1/2 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
3/4 cup molasses
Tubes of white decorator's frosting
Red and green M & M's and Skittles


Step 1
In a medium-sized bowl, sift the flour, cinnamon, ginger, cloves and baking soda. Set aside dry ingredients.

Step 2
In a large bowl, blend the butter and brown sugar. Add the eggs, one at a time, and then the molasses. Slowly add the flour mixture to the molasses mixture, stirring after each addition with the wooden spoon or mixer (the dough should be stiff).

Step 3
Divide the dough in half, flatten into a thick pancake (a fun step for kids set up with a rolling pin) and cover with plastic wrap. Refrigerate for 2 hours, or until the dough is firm enough to roll (if it becomes too stiff, soften for 10 minutes at room temperature).

Step 4
Preheat the oven to 350 degrees. On a floured counter, roll out the dough to a 1/4-inch thickness. Use cookie cutters to cut out gingerbread men and a spatula to transfer them to a greased cookie sheet, spacing them 1 inch apart. Bake for 10 minutes, or until light brown.

Step 5
Once the gingerbread men have cooled, invite your kids to pipe on frosting features and clothing (they can make both boys and girls -- or even a whole gingerbread family). Add red and green candies for buttons. Makes about 25 cookies.

Answer 5

You don't have to. I do because I don't like them they're kind of stringy, but you get more fiber by leaving them on.

Answer 6

I don't unless they look really long and tough. I just chop everything up together.

Answer 7

i dot usually