Ingredients

• 1 pound ground beef
• 1 medium sweet red pepper, chopped
• 1/2 medium onion, chopped
• 1 tablespoon taco seasoning
• 1 can (15-1/4 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 cup sour cream
• 1 package (9-1/4 ounces) Doritos
• 3 cups shredded cheddar cheese, divided
• Optional: sliced or cubed avocado, salsa, sliced jalapeno peppers and additional sour cream

Ingredients

• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons garam masala
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon pepper
• 2 pounds boneless skinless chicken breasts, cubed
• Metal or wooden skewers

Ingredients

• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1/2 cup fresh cilantro leaves
• 3 green onions, chopped
• 3 garlic cloves
• 2 tablespoons lard
• 1 large egg white, room temperature
• 2 teaspoons reduced-sodium soy sauce
• 1-1/2 teaspoons sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon minced fresh gingerroot
• 1/8 teaspoon white pepper
• 1/8 teaspoon salt
• 6 slices white bread, halved into triangles
• 1 cup white and black sesame seeds
• Oil for deep-fat frying
• Sliced green onions, optional
• 1/4 cup plum sauce

Ingredients

• 2 teaspoons Shaoxing wine
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon vegetable or peanut oil
• 1 teaspoon oyster sauce
• 1/2 teaspoon sugar
• Dash pepper
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• SAUCE:
• 2 tablespoons Shaoxing wine
• 2 tablespoons reduced-sodium soy sauce
• 4-1/2 teaspoons sugar
• 4-1/2 teaspoons cider vinegar
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon pepper
• STIR-FRY:
• 2 tablespoons vegetable or peanut oil, divided
• 1/2 cup unsalted peanuts
• 2 to 4 dried Tien Tsin chiles or other dried red chiles, halved
• 3 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 2 small carrots, cut into 1/2-inch pieces (about 1 cup)
• 2 celery ribs, cut into 1/2-inch pieces (about 1 cup)
• 1 medium onion, cut into 1/2-inch pieces (about 1 cup)
• 1 medium sweet red pepper, cut into 1/2-inch pieces (about 1 cup)
• 1 teaspoon cornstarch, optional
• 1 tablespoon water, optional
• Hot cooked rice

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup hot water
• 2 tablespoons sweet chili sauce
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh gingerroot
• SPRING ROLLS:
• 12 rice papers (8 inches)
• 6 Boston lettuce leaves, halved
• 4 ounces uncooked thin rice noodles
• 1 cup julienned carrot
• 1 medium cucumber, seeded and cut into matchsticks (about one cup)
• 1 cup shredded red cabbage
• 1 pound peeled and deveined cooked shrimp (31-40 per pound)
• 1/2 cup loosely packed fresh cilantro

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Ingredients

• 1/3 cup sweet chili sauce
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon Sriracha chili sauce
• 2 garlic cloves, minced
• 1/2 teaspoon grated lime zest
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 3 tablespoons canola oil
• Hot cooked rice
• Optional: Sliced green onions and sesame seeds

Ingredients

• 1 package (16 ounces) uncooked elbow macaroni
• 1 pound boneless skinless chicken breasts
• 1 teaspoon chicken bouillon granules
• 1 cup diced carrots
• 1 can (20 ounces) pineapple tidbits, undrained
• 1 cup cubed fully cooked ham
• 1 medium onion, chopped
• 1 cup raisins
• 6 hard-boiled large eggs, chopped
• 4 ounces Velveeta, cubed
• 2 cups mayonnaise
• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup sweet pickle relish
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Fish Sauce

Fish sauce is Thai cuisine’s main salting agent. It’s made by fermenting anchovies with salt to create an umami-rich, salty seasoning that’s used in everything from salads and dips to stir-fries and curries like Thai red curry chicken. We also use it as an all-purpose tableside seasoning, much like salt and pepper in the West.

When it comes to choosing a brand, look for a fish sauce with few ingredients. The label should list no more than anchovies, salt and sugar. A high protein content also indicates a higher concentration of fish.

$26.99 at Amazon

Soy Sauce

Soy sauce is an essential ingredient in our favorite Thai recipes, especially dishes that have their roots in Chinese cuisine. Thai soy sauce is quite light compared to Chinese and Japanese soy sauce. It also has a different flavor, though it’s OK to substitute regular soy sauce found at any grocery store.

If you must choose between dark and light, choose light. Dark soy sauce is primarily used to add color.

$16.99 at Amazon

Oyster Sauce

Oyster sauce is one of the mainstay Thai sauces used in many of our best stir-fry recipes. It’s an absolute must-have on any list of Thai food ingredients! Oyster sauce isn’t as salty as soy sauce or fish sauce; it’s sweeter and much thicker.

Though oyster sauce is primarily used for stir-fries, we also use it in dark broths for noodle soups and stews. Thai people have their own oyster sauce, but Chinese oyster sauce can be used interchangeably.

There are two grades of oyster sauce. The less expensive one has less oyster flavor, but it’s fine for everyday use. The more expensive premium sauce lists oyster extract as the first ingredient. It can be used for any dish, but I usually reserve it for recipes where it’s the main seasoning, like pad see ew.

$17.36 at Amazon

Palm Sugar

Thai palm sugar is made from the reduced and caramelized nectar of coconut palm or sugar palm trees. It has a beautiful butterscotch-like flavor that is essential in Thai desserts and some savory dishes, such as pad thai.

Palm sugar comes in pucks or tubs. Simply shave the pucks with a knife like you would a block of chocolate. If you purchased a tub, spoon the sugar out if it’s soft enough. If the tub is hard, briefly heat it in the microwave to soften it before spooning.

All mass-produced palm sugar is mixed with some white sugar, even if the package says “pure” or “100%.” Products with less white sugar will be more expensive, as they have a richer flavor. If you can’t find palm sugar, light brown sugar is a decent substitute in most cases.

$7.55 at Amazon

Coconut Milk

Thai people do not use dairy, so any creaminess comes from coconut milk. Do not buy “light” coconut milk; all the flavor of coconut milk is in the fat. When the fat is taken out, the flavor goes with it! You’re better off using less regular coconut milk and adding water or stock to lighten it.

Canned coconut milk is the most widely available form, but I recommend looking for coconut milk in a Tetra Pak carton, as it has a better flavor. The best coconut milk should have only two ingredients listed on the package: coconut and water. It should never say “coconut beverage.”

$31.68 at Amazon

Fresh Limes

Using lime juice is one of the two ways we add tartness to Thai food. In salads, it’s the primary source of acid for the dressing, as we rarely use vinegar. We also add lime juice to many soups, such as the famous tom yum soup. Lime wedges are often served alongside dishes like pad thai or fried rice (like curried fried rice with pineapple) to add some brightness and freshness to the dish.

It’s best to avoid cooking fresh lime juice, as the flavor deteriorates with prolonged cooking. Instead, add lime juice to uncooked dishes or stir it in at the end of the cooking process. To pick a juicy lime, choose one with smooth, shiny skin that gives a little when squeezed.

Tamarind Paste

Alongside lime, tamarind is the other ingredient in Thai cooking that provides acidity. We add tamarind to all types of dishes, including curries, soups, stir-fries and some salads. It has a richer flavor than lime juice, so it tends to be used in heavier dishes.

You can buy premade Thai tamarind paste (often labeled “tamarind concentrate” in English) or make the paste from tamarind pulp. Tamarind pulp is usually sold as a compacted block wrapped in plastic. The pulp needs to be soaked in water and then massaged until it’s fully mixed into the water. Finally, the paste is strained before use.

If buying premade tamarind paste, choose a product from Thailand or Vietnam. Avoid tamarind concentrate from India, which has a different flavor.

$10.74 at Amazon

Lemongrass

Though the name might suggest otherwise, lemongrass is not sour. It lends a wonderful citrusy aroma to many Thai dishes, like Thai shrimp soup. The long, hard stalk can be finely sliced and left in the dish. Or it can be cut into chunks, smashed until bruised and added whole. Once its flavor is infused into the dish, the lemongrass is discarded before serving.

The flavor of lemongrass is stronger in the bottom half of the stalk, so I generally only use that half for cooking. The top half has a weaker flavor and can be reserved for making stock or tea.

Don’t worry if you have to buy more lemongrass than you need for a single recipe. Lemongrass can be cut into chunks and frozen in a freezer-safe container. The chunks can be used directly from the freezer without thawing.

$13.75 at Amazon

Galangal

Galangal is a rhizome with a pine-like aroma unlike any other herb. It looks like ginger but has an entirely different flavor. It’s most commonly used in our curry paste, but sliced galangal is also infused into soups like tom kha gai or khao soi.

If you have extra fresh galangal, slice it into rounds and freeze on a parchment-lined baking sheet. Once frozen, transfer the slices to a freezer bag. You can use frozen galangal without thawing.

$13.99 at Amazon

Lime Leaves

Makrut lime leaves (sometimes called kaffir lime leaves) are the intensely aromatic leaves of the makrut lime tree. I often describe their aroma as the grassier cousin of lime. The leaves are tough, so they must be very finely julienned to be palatable. More commonly, they’re roughly torn into chunks or simmered whole in soups. They can be removed before serving.

If fresh lime leaves are unavailable, look for frozen leaves, which are almost as flavorful as the fresh ones. Grated lime zest can be used as a substitute, but the flavors are not the same.

Available for $7

Thai Chiles

Thai chiles come in many varieties: large or small, red or green, mild or spicy, fresh or dried. We use them to add heat to food, but they also contribute a flavor that’s become part of the identity of many Thai dishes.

Larger chiles tend to be milder and are used to add color and flavor without overwhelming the dish with spiciness. Small chiles are added primarily for heat, and the amount used can be customized to your taste. Keep in mind that dried and fresh chiles have vastly different flavors, as do red and green.

If Thai chiles are not available, substitute another type of pepper with similar characteristics. For example, if spicy Thai chiles are called for, substitute another spicy pepper.

6.205% OFF$5.89 at Amazon

Thai Basil

Thai basil has a beautiful, floral aroma that cannot be mistaken for any other type of basil. The stems are purple, and the plant often blooms with vibrant purple flowers. Thai basil is most commonly added to cooked dishes such as stir fries and curries.

Regular basil can be used as a substitute in most cases, even though it does not have the same flavor.

Shop Now

Jasmine Rice

Rice is the foundation of most Thai meals. Unless we make a noodle-based dish like Thai drunken noodles, most of our dishes are eaten with rice, including soups and salads.

While there are many rice varieties in Thailand, jasmine rice is the most prized choice for its soft, fluffy texture. It also has a beautiful aroma, which you’ll smell as soon as you open the bag.

When buying Thai jasmine rice, look for one that says hom mali and has a round green and yellow logo on the bag; this is a government certification for genuine Thai hom mali rice.

$13.95 at Amazon

Sticky Rice

For some meals, sticky rice is our carb of choice. It’s consumed all over the country, but more so in Northern and Northeastern Thailand. It’s always appropriate to serve sticky rice with dishes from these regions. The chewiness of sticky rice makes it the perfect pairing with barbecued meats or fried chicken, and it’s fantastic for creating desserts like mango sticky rice.

Thai sticky rice is a medium-grain rice with an opaque white color. It’s usually sold as “glutinous rice” or “sweet rice.” Be sure to look for a product from Thailand.

12.196% OFF$11.50 at Amazon

Curry Paste

All Thai curries start out with a paste, or a mixture of herbs and spices that determines the curry’s identity. You can make your own curry paste, but it’s a time-consuming process. Most Thai families buy premade curry pastes for everyday cooking.

Think of curry pastes as flavor pastes. They can be added to stir-fries, dipping sauces like satay sauce or even meat mixtures such as sausages or fish cakes. There are many brands of curry paste on the market, so it might take a few tries to find a brand with a flavor and spice level you like. Look for one made in Thailand and avoid any with additives or seasonings beyond salt.

14.406% OFF$13.51 at Amazon

The post Essential Thai Ingredients: Sauces, Spices & More appeared first on Taste Recipes.

Ingredients

• 2 large eggs
• 1/2 cup seasoned bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 cup pasta sauce
• 1 cup shredded mozzarella cheese
• Optional: Chopped fresh basil and hot cooked pasta

Ingredients

• 2/3 cup European-style salted butter, softened
• 1/2 cup sugar
• 3 large egg yolks, room temperature, divided use
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons water

Sauteed Spinach

This simple sauteed spinach recipe is one of the easiest ways to cook spinach. It only takes 15 minutes from start to finish to create a side that pairs well with everything. Plate the silky, garlicky spinach with grilled chicken breasts, baked salmon or skillet steak.

Creamed Spinach

2 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time35 min

Servings12 servings

Go to Recipe

From the Recipe Creator:My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years. —Edie DeSpain, Logan, Utah

Nutrition Facts:1/2 cup: 129 calories, 8g fat (5g saturated fat), 26mg cholesterol, 357mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

No holiday dinner is complete without creamed spinach! This recipe uses whole milk, heavy whipping cream and a touch of Parmesan cheese to add a nutty flavor. It’s an ideal complement to any protein, including showstopping beef entrees and Thanksgiving turkey recipes.

Spinach-Parm Casserole

25 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time25 min

Servings6 servings

Go to Recipe

From the Recipe Creator:For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida

Nutrition Facts:2/3 cup: 239 calories, 21g fat (9g saturated fat), 37mg cholesterol, 703mg sodium, 7g carbohydrate (1g sugars, 3g fiber), 10g protein.

This decadent spinach Parmesan casserole is a game-changer because it can transform even the pickiest eater into a spinach lover. The savory combination of nutty Parmesan and rich garlic butter complements the spinach’s earthy flavor, creating an irresistibly comforting and full-flavored dish.

Artichoke Spinach Casserole

7 Reviews

Contest Winner

Test Kitchen Approved

Skill LevelIntermediate

Total Time50 min

Servings14 servings

Go to Recipe

From the Recipe Creator:Although he isn't a fan of spinach, my husband loves this dish. The combination of ingredients may sound unusual, but the flavors meld well. It's an excellent side vegetable for a formal dinner. —Judy Johnson, Missoula, Montana

Nutrition Facts:3/4 cup: 136 calories, 10g fat (3g saturated fat), 17mg cholesterol, 249mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 4g protein.

If you adore spinach-artichoke dip as much as I do, you’ll definitely want to add this dish to your recipe rotation. It features similar flavors—briny artichokes, earthy spinach, creamy mayo and tangy sour cream, all packed together in a bubbly casserole.

Cheesy Spinach

5 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time5 hours 10 min

Servings8 servings

Go to Recipe

From the Recipe Creator:My daughter often serves this cheese and spinach blend at church suppers. Even people who don't usually eat spinach like this flavorful dish once they try it. There are never any leftovers. —Frances Moore, Decatur, Illinois

Nutrition Facts:3/4 cup: 230 calories, 15g fat (9g saturated fat), 121mg cholesterol, 855mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 14g protein.

This slow-cooker spinach recipe gains richness from cottage cheese and Velveeta, which melt into cheesy goodness with frozen chopped spinach, eggs, butter and flour. It’s a hands-off way to get more greens on the dinner table!

Sauteed Spinach and Mushrooms

10 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time10 min

Servings2 servings

Go to Recipe

From the Recipe Creator:Mushrooms and spinach make a super fast combination that’s perfect for two. And it’s easy to double or triple for a crowd. —Pauline Howard, Lago Vista, Texas

Nutrition Facts:3/4 cup: 76 calories, 5g fat (1g saturated fat), 0mg cholesterol, 208mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

This mushroom and spinach recipe is the epitome of easy cooking. It requires only six ingredients and comes together in just 10 minutes. Pair it with other easy 30-minute vegetarian recipes for a light, fresh meal.

Herbed Baked Spinach

5 Reviews

Contest Winner

Test Kitchen Approved

Skill LevelBeginner

Total Time50 min

Servings6 servings

Go to Recipe

From the Recipe Creator:Parmesan cheese and garlic liven up this spinach dish, which goes well with meat entrees and main-dish casseroles. Sometimes, I use broccoli as a spinach substitute. It's equally delicious. —Verna Hart, Seattle, Washington

Nutrition Facts:1/2 cup: 163 calories, 13g fat (8g saturated fat), 42mg cholesterol, 394mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 5g protein.

The side dish picks up complex flavors from Parmesan cheese and garlic, subtle decadence from milk and heavy whipping cream, and a little crunch from dried bread crumbs. Add in dried marjoram, and it becomes perfectly herbaceous and ultimately delicious.

Italian Rice

2 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time15 min

Servings4 servings

Go to Recipe

From the Recipe Creator:Bring a bit of Italy to the table without the usual pasta and sauce. This colorful side dish blends fluffy rice, fresh spinach and roasted red peppers. The amount of garlic can be adjust to fit your personal taste. For me, the more garlic, the better! —Michelle Armistead, Marlboro, New Jersey

Nutrition Facts:3/4 cup: 151 calories, 3g fat (0 saturated fat), 0 cholesterol, 398mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Whipping up this bright and zippy rice is a great way to get your kiddos to eat spinach. You can turn this side dish into a meal by topping it with a protein, like chicken, salmon or tofu.

Creamed Spinach with Cream Cheese

9 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time20 min

Servings6 servings

Go to Recipe

From the Recipe Creator:Cream cheese, Parmesan and mozzarella make this dish wonderfully cheesy. Sprinkle it with french-fried onions for a crisp boost of flavor. —Kathy Vazquez, Amarillo, Texas

Nutrition Facts:2/3 cup: 415 calories, 35g fat (23g saturated fat), 103mg cholesterol, 685mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 15g protein.

This cheesy spinach recipe is a great way to transform frozen spinach into a creamy side. Use flavored cream cheese (like chive and onion) to add a ton of flavor without breaking the cutting board.

Spinach Rice

3 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time20 min

Servings2 servings

Go to Recipe

From the Recipe Creator:I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. —Jeanette Cakouros, Brunswick, Maine

Nutrition Facts:3/4 cup: 235 calories, 14g fat (2g saturated fat), 0 cholesterol, 326mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch, 1 vegetable.

Upgrade instant rice with fresh spinach, diced onion and dried parsley to create a side to serve with any meaty entree. Seasoned simply with olive oil, salt and pepper, spinach rice is an excellent pairing for steak or meatloaf.

Spanakopita

Test Kitchen Approved

Skill LevelIntermediate

Total Time1 hour 25 min

Servings12 servings

Go to Recipe

From the Recipe Creator:This Mediterranean dish is always a crowd-pleaser! Phyllo dough can be tricky to work with, so I always make sure the dough is only briefly thawed before using it. Usually, I take it out of the freezer and let it sit on the counter while I prep the spinach mixture. —Lora Moncure, Portland, Maine

Nutrition Facts:1 piece: 273 calories, 20g fat (4g saturated fat), 41mg cholesterol, 410mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 8g protein.

This casserole creates the perfect blend of smooth, creamy, flaky and crunchy textures. It looks fancy, but it’s actually pretty easy to layer the phyllo dough with feta, spinach, eggs and herbs. Serve it alongside Greek recipes like chicken souvlaki or moussaka.

Spinach Risotto

Test Kitchen Approved

Skill LevelIntermediate

Total Time1 hour 10 min

Servings8 servings

Go to Recipe

From the Recipe Creator:I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

Nutrition Facts:3/4 cup: 409 calories, 22g fat (12g saturated fat), 61mg cholesterol, 667mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein.

It’s easy to make a restaurant-quality risotto at home, but it does require a little patience to let the broth slowly soak into the arborio rice.  Studded with mushrooms and spinach, this vegetarian risotto is a worthy centerpiece for any meal. Don’t skip the white white; its acidity balances the richness.

Fennel Spinach Saute

3 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time25 min

Servings4 servings

Go to Recipe

From the Recipe Creator:Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. —Noelle Myers, Grand Forks, North Dakota

Nutrition Facts:1/2 cup: 60 calories, 4g fat (2g saturated fat), 5mg cholesterol, 209mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1 fat.

Fennel has a subtle sweetness and delicate anise notes, which are a lovely match for spinach. Basil gives this side dish an herbaceous finish, but make sure to use fresh basil. Dried basil won’t give it the same flavor.

Spinach Souffle

13 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time55 min

Servings6 servings

Go to Recipe

From the Recipe Creator:You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive occasion like New Year's Eve. —Bette Duffy, Kenmore, Washington

Nutrition Facts:1/2 cup: 375 calories, 33g fat (20g saturated fat), 228mg cholesterol, 630mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 17g protein.

No holiday table is complete without a spinach side dish, and this cheesy souffle would be a welcome side on any Thanksgiving or Christmas spread. It would actually taste great for brunch, too, so don’t be afraid to add it to your list of Sunday brunch recipes.

Orzo with Spinach

6 Reviews

Contest Winner

Test Kitchen Approved

Skill LevelBeginner

Total Time55 min

Servings6 servings

Go to Recipe

From the Recipe Creator:This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. —Dawn Moore, Warren, Pennsylvania

Nutrition Facts:2/3 cup: 271 calories, 8g fat (3g saturated fat), 14mg cholesterol, 422mg sodium, 37g carbohydrate (2g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

Fresh spinach, Asiago cheese, cream cheese and chicken broth are the foundation for this risotto-like orzo dish. A whole bulb of garlic may seem like a lot to add to the recipe, but roasting garlic in the oven tames the pungency and brings out the sweetness.

Ranch Pasta

4 Reviews

Test Kitchen Approved

Skill LevelBeginner

Total Time55 min

Servings8 servings

Go to Recipe

From the Recipe Creator:I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. —Merry Graham, Newhall, California

Nutrition Facts:3/4 cup: 436 calories, 30g fat (12g saturated fat), 40mg cholesterol, 841mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 15g protein.

This super-simple ranch pasta bake is a weeknight side dish hero. The spinach basically melts into the delicious sauce! You can make it with almost any pasta shape or cheese you have on hand, but be sure to use ranch dressing and sour cream.

Crunchy Spinach Casserole

1 Review

Test Kitchen Approved

Skill LevelBeginner

Total Time50 min

Servings4 servings

Go to Recipe

From the Recipe Creator:Our holidays would not be the same without this family tradition. My mother made it every Thanksgiving when I was growing up; now I make it every Christmas as well, and my children and grandchildren absolutely love it! We triple the recipe because the kids can't get enough. —Sharon Scaletta, Johnstown, Pennsylvania

Nutrition Facts:3/4 cup: 369 calories, 29g fat (15g saturated fat), 64mg cholesterol, 974mg sodium, 23g carbohydrate (4g sugars, 7g fiber), 8g protein.

Bejeweled with crunchy, cubed day-old bread, this spinach casserole is a great way to get little ones to eat some greens at any meal, from Sunday dinner to Thanksgiving. Canned mushroom soup lends creaminess to the dish, while chopped onion and celery add extra flavor.

Spinach-Topped Tomatoes

13 Reviews

Contest Winner

Test Kitchen Approved

Skill LevelBeginner

Total Time35 min

Servings6 servings

Go to Recipe

From the Recipe Creator:This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. —Ila Mae Alderman, Galax, Virginia

Nutrition Facts:1/2 tomato: 236 calories, 19g fat (11g saturated fat), 78mg cholesterol, 649mg sodium, 12g carbohydrate (4g sugars, 3g fiber), 7g protein.

Move over stuffed peppers; spinach-stuffed tomatoes just stole the spotlight! To prep this side dish ahead of time, stuff the tomatoes and store them in a covered container in the fridge. Remove the tomatoes from the fridge about 30 minutes before they’re baked to help them cook more evenly.

Spinach Side Dish FAQ

Should I use fresh or frozen spinach?

Unless you’re cooking a dish that relies on the texture of fresh spinach (like spinach salad with warm bacon dressing), it’s usually fine to use either fresh or frozen spinach. Keep in mind that fresh spinach will shrink as it cooks, so the amount of spinach you’ll need will have to be adjusted.

If your recipe calls for fresh spinach, 1 pound of fresh spinach yields 10 to 12 cups of torn leaves, which cooks down to about 1 cup. However, frozen spinach has already been cooked, so one 10-ounce package contains about 1-1/2 cups. So, as a general rule of thumb, you’ll want to substitute one 10-ounce package of frozen spinach for every 1-1/2 pounds of fresh spinach (or vice versa if you’re starting with frozen spinach recipes.

How do I keep spinach sides from becoming soggy?

Spinach sides can be soggy if you use undrained frozen spinach. Frozen vegetables contain a lot of water, so it’s important to thaw and drain the spinach before adding it to your recipe. If you’re preparing a dish with fresh spinach, try not to overcook your greens, which can cause them to become mushy.

What seasonings best complement spinach?

Spinach’s earthy flavors play well with an endless number of seasonings. Try spicing your spinach with crushed red pepper flakes, nutmeg, paprika or ground pepper. The vegetable also pairs well with several types of herbs, like cilantro, basil or parsley. A variety of cheeses, including nutty Parmesan and sharp feta, also go well with spinach.

—

The post 18 Spinach Side Dish Recipes That Aren’t Salad appeared first on Taste Recipes.

Ingredients

• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 4 teaspoons liquid smoke
• 4 teaspoons soy sauce
• 2 unpeeled ripe bananas
• 1/2 cup water

Ingredients

• 1/2 pound ground pork
• 1/2 pound extra-lean ground turkey
• 1 small onion, chopped
• 1 can (8 ounces) sliced water chestnuts, drained and chopped
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup egg substitute
• 1-1/2 teaspoons ground ginger
• 1 package (12 ounces) wonton wrappers
• Cooking spray
• Sweet-and-sour sauce, optional

Ingredients

• 1/4 cup bacon grease or olive oil
• 2 cups shredded cooked beef, pork or chicken
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped
• 2 cans (4 ounces each) chopped green chiles
• 1 large peeled boiled potato, diced
• 1 teaspoon salt
• 1-1/2 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 tablespoons minced fresh cilantro
• 12 flour tortillas (12 inches), warmed
• Oil for frying
• Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes and lime wedges

Ingredients

• 3 large egg whites
• 3/4 teaspoon vanilla extract
• 3/4 cup sugar
• 1/4 cup baking cocoa
• GLAZE:
• 3 ounces semisweet chocolate, chopped
• 1 tablespoon shortening

Ingredients

• 2 to 4 tablespoons canola oil
• 4 pounds beef stew meat
• 8 medium onions (2-1/4 pounds), halved and thinly sliced
• 12 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1-1/3 cups Worcestershire sauce
• 1/2 cup beef bouillon granules
• 12 medium red potatoes (about 3-1/2 pounds), cubed
• 1/2 large head cabbage, chopped
• 1 pound carrots, thinly sliced
• 6 celery ribs, thinly sliced (3 cups)
• 3 cups (about 15 ounces) frozen corn
• 3 cups (about 12 ounces) frozen peas
• 3 cups (about 12 ounces) frozen cut green beans
• 1-1/2 cups (about 15 ounces) frozen lima beans
• 1 bay leaf
• 3 teaspoons dried marjoram
• 3 teaspoons dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-1/2 cups (6 ounces) frozen sliced okra

Ingredients

• 6 ounces uncooked thick rice noodles
• 2 tablespoons brown sugar
• 3 tablespoons reduced-sodium soy sauce
• 4 teaspoons rice vinegar
• 2 teaspoons lime juice
• 2 teaspoons olive oil
• 3 medium carrots, shredded
• 1 medium sweet red pepper, cut into thin strips
• 4 green onions, chopped
• 3 garlic cloves, minced
• 4 large eggs, lightly beaten
• 2 cups bean sprouts
• 1/3 cup chopped fresh cilantro
• Chopped peanuts, optional
• Lime wedges