Thai Grilled Chicken Noodle Salad

Two posts in 24 hours. Quite the feat! But this is an addendum to yesterday's post. I used the Thai grilled chicken in a salad and it was quite awesome. :)




No recipe. I mixed rice noodles with slivered snap peas, shredded carrot, sliced scallions, and juilenned cucumbers with some of the dipping sauce. I divided this between 2 plates, added the sliced chicken, and drizzled more dressing, then sprinkled with chopped Thai basil. After the photo was taken, I sprinkled the salad with copped peanuts (which was a great idea).

I think that, next time, I will add some slivered red bell pepper.

The chicken was such a great recipe, there will be many more "next time"s!

Big Al's Thai Grilled Chicken

Well, long time no post… wow, almost 5 months?!? As “they” say—stuff happens. :) Busy stuff, crazy stuff, time-flying-by-at-the-speed-of-light stuff.


Tonight, however, I made something for dinner that was just too awesome not to share. Shoot, it may be another couple of months before I can post again so let’s make this a good one!


I was looking for some new “grill recipes” and found a small booklet which came with our (awesome) Broilmaster grill a few years ago. As I leafed through the recipes, I came across one called Big Al’s Thai Grilled Chicken. I am not sure just who Big Al is, but if this recipe is any indication of what the rest of them are like, I will have to refer to this little book often this summer.


Not sure, though, if I’m ready to make yeasty sticky buns on the grill, though!


Here’s the original recipe. I made a variation (using boneless, skinless chicken breasts and serving differently), which I will describe afterward.


Big Al’s Thai Grilled Chicken
Serves 8
From Grilling with Broilmaster


5 T Asian fish sauce
¼ cup light brown sugar
¼ cup canned coconut milk
2 T lime juice
2 T five-spice powder
2 T soy sauce
1 T crushed dried asian chilies
1 T curry powder
2 whole chickens, about 3 pounds each, quartered


hot cooked rice for 8


1 red onion, peeled and chopped
2 tomatoes, chopped
1 cucumber, peeled and chopped
8 large butter lettuce leaves


Dipping Sauce:


1 ½ cups rice wine vinegar
¾ cup sugar
2 T minced garlic
1 T red Vietnamese chili sauce



Directions:

Combine the fish sauce through the curry powder in a large plastic container; then add the chicken. Turn every 12 hours for 2 days.

Prepare the dipping sauce at least 2 hours in advance. Strain before using.


Preheat the grill to high and sear the chicken for about 2 minutes per side. Reduce the heat to medium and continue to cook, turning and basting as needed, until the juices run clear when pierced with a fork (about 20 minutes).


Serve with the rice, onion, tomatoes, and cucumbers on a large leaf of butter lettuce with dipping sauce.



Okay, first I’m not big on prepping whole chickens. And since we don’t really like dark meat, there’s a lot of waste. So I decided to use chicken breast, and had a bag of chicken tenders in the freezer.


I used 1-1/2 pounds of chicken tenders and halved the marinade ingredients. I used soy milk and ¼ teaspoon of coconut extract instead of the coconut milk (since I only needed 2 tablespoons, I didn’t want to open a can). I marinated the chicken tenders for 3 hours, and did not baste the chicken while it cooked since I didn’t need to sear it then cook for a long time (they took about 7 minutes to cook at a medium-high heat).


For the dipping sauce, I made 1/3 recipe and could have used more. I subbed sambal oelek for the chili sauce.


Now, for serving. My Bibb lettuce is still small, so we ended up piling the lettuce on our plates, topping with the chicken tenders, then cukes, tomatoes (I forgot the onion), and sauce. I added a large sprinkling of Thai basil as well, and that (IMO) really made the dish.



Excellent, wonderful, stupendous meal! Very flavorful, very pretty to look at, and a definite repeater for this summer.


I made enough chicken for 2 more meals, and one will be lunch tomorrow. I plan to slice the chicken and serve it with rice noodles, chopped red pepper, chopped cuke, hoping to remember the onion (scallions, actually), and a sprinkling of peanuts as well as the Thai basil. And that delicious sauce.

Potatoes and Poblanos

Okay, the title leaves much to be desired. :) I adapted a recipe from Cuisine at Home which was found in Issue 85 Potato-Stuffed Poblanos. But I took the easy way out. My garden gave me a lot of poblano peppers last fall, and I roasted, peeled, seeded, and froze the lot for future use. Since the peppers now couldn't be stuffed, I chose to layer them with the potato mixture.


And, being me, I looked at the nutritional info on the bottom of the recipe and cringed a bit at the 26g of fat in each serving. So I made some changes. I decreased the amount of cheese slightly, and used Cabot's light cheddar; I eliminated the cream cheese and added more (light) sour cream and skim milk. I also made a few changes in the seasonings as well. The final recipe came through MasterCook at 7g total fat and I was skeptical so I recalculated, but it seems to be the correct numbers. Okay, so you who regularly use full-fat diary and have made this before may notice the substitutions of the light cheese and the light sour cream but we thought this recipe was delicious. I do keep a package of grated sharp (full fat!) cheddar in the freezer to use in small amounts where I think that the extra cheese flavor would be nice, and in this recipe I sprinkled a mere tablespoon of that on the potato mixture along with the lowfat cheddar before baking and I think that it really added a nice cheesy “punch”. Excellent!


For the side, I used the accompanying recipe from CAH and subbed Mexican oregano for the epazote, and added halved grape tomatoes. Oh, I also decreased the black beans (*sigh*) and increased the corn (Trader Joe's Frozen Roasted Corn).


A note on the photo, I forgot to garnish with reserve chopped scallions tops and that would have made this photo look better. As would a sprinkling of paprika. I seem to always forget the garnishes!



* Exported from MasterCook *

Potatoes and Poblanos


Servings: 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 large poblano pepper -- roasted, peeled, and seeded
12 ounces potatoes
1/2 cup sliced onion
2 ounces Cabot 50% Reduced Fat Cheddar -- shredded, divided
1/4 cup chopped scallions -- reserve about 1 tablespoon of the chopped, green tops for garnish)
3 tablespoons green chili pepper -- (canned)
2 tablespoons light sour cream
2 tablespoons skim milk
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle pepper
2 teaspoons fresh lime juice
salt and pepper, to taste
1 tablespoon shredded sharp cheddar cheese


Preheat oven to 425F. Coat a baking dish with cooing spray.


Boil the potatoes with the sliced onion until the potatoes are tender; drain and return to the pot. Stir the potatoes and onion over high heat for 30 seconds to evaporate excess moisture.


Mash the potatoes and onions along with 2/3 cup of the cheese, most of the scallions, and the remaining ingredients through the chipotle pepper. Stir in the lime juice and season with salt & pepper.

Lay 1/2 of the poblanos in the bottom of the baking dish. Dollop 1/2 of the potato mixture on top and carefully spread the mixture to cover the peppers. Lay the remaining peppers on top, then spread the rest of the potato mixture. Sprinkle evenly with the remaining lowfat cheese and the "regular" sharp cheddar.

Bake for about 20 minutes or until cheese is golden (can also finish the dish under the broiler to brown the cheese a bit).

Sprinkle with reserved scallion tops.


Source:
"adapted from Cuisine at Home, Issue #85"

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Per serving: 297 Calories (kcal); 7g Total Fat (5g Saturated); (18% calories from fat); 16g Protein; 45g Carbohydrate; 24mg Cholesterol; 234mg Sodium



* Exported from MasterCook *

Black Bean and Corn Saute


Recipe By : Cuisine at Home
Servings: 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 teaspoon canola oil
1/2 cup diced onion
3/4 teaspoon ground cumin
6 ounces black beans, cooked
3/4 cup frozen corn kernels
3/4 teaspoon dried Mexican oregano -- crumbled
1/4 cup chopped scallions
1 teaspoon minced garlic
3/4 cup halved cherry tomato
2 teaspoons fresh lime juice
salt and pepper to taste


Heat oil in a small saute pan over medium-high heat. Add onin and cumin and cook until onion softens, about 4 minutes. Stir in the beans through garlic and stir until heated through. Add the tomatoes and stir for another minute. Add the lime juice, season with s & p, and stir for one additional minute.


Source:
"Cuisine at Home, Issue #85"

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Per serving: 223 Calories (kcal); 4g Total Fat; (13% calories from fat); 11g Protein; 41g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Channa Masala

Yesterday was Groundhog Day and Punxsutawney Phil did not see his shadow, so an early spring has been predicted. The mere hope of saying farewell to winter, be it a day or a week or two weeks early, makes me want to dance.

We had a few hours of spring yesterday morning as well. The temps were in the mid-40’s for several hours, although they quickly fell and brought us back into winter. Just after I woke, I went to a radiator in one of the upstairs rooms to say good morning to Spooky (who spends his nights under the covers with us, then for some reason will leave around 7am for the radiator in the next room). I looked outside and saw a beautiful rainbow, even though it was not raining. What a nice gift-- a rainbow in February! It was so beautiful, each band of color blending almost seamlessly into the other, and it stretched in a perfect arc. If I had been dressed I would have been tempted to run outside to see if I could find the pot of gold at the end. But… which end? Anyway, as I watched the winds kicked up and a bank of dark clouds erased the rainbow.

By noon, the temperature outside had started to fall and ominous clouds rolled in. I noticed that I had just a small amount of cooked chickpeas in the freezer, so I decided to make channa masala for lunch. I have used this recipe for several years and do not know the source, but it is a lunchtime favorite in winter. Although probably not “authentic” to the dish, I like to add some vegetables so peas and bell pepper are added to the onion-spice-chickpea mixture. This time I had a partial can of diced tomatoes in the refrigerator, so I used those instead of tomato sauce. We both decided that we prefer the sauce.

The spice mixture of garam masala, coriander, cumin, ginger, and turmeric is very fragrant and this is a perfect dish to warm up with on a cold winter day. I used a mix of brown and white basmati rice.

* Exported from MasterCook *

Channa Masala

Servings: 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon ground coriander

1/4 teaspoon ground ginger

1/8 teaspoon cayenne pepper

1 teaspoon canola oil

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 medium garlic cloves -- crushed

8 ounces tomato sauce

8 ounces cooked chickpeas -- (about one 15-ounce can, drained)

1/3 cup frozen green peas -- thawed

chopped fresh cilantro

chopped cashews

Prepare rice, as desired.

Mix spices in a small cup and set aside.

Heat oil in a saucepan and sauté the onion and bell pepper until softened. Add the garlic and stir for 30 seconds. Add the spice mixture and stir for a minute. Pour in the tomato sauce and mix well, then add the green peas and chickpeas and stir. When the mixture comes to a boil, reduce the hear, cover, and cook for 15 minutes, stirring often to prevent sticking.

Serve over hot, steamed rice. Garnish with the cilantro and/ or cashews as desired.

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Per serving: 293 Calories (kcal); 6g Total Fat (1g saturated); (16% calories from fat); 14g Protein; 50g Carbohydrate; 0mg Cholesterol; 1257mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Turkey Pumpkin Chili

There are two days remaining in the month of January and I cannot describe how happy I will be to see this month end. And, only 28 days afterward, I will be even more joyous to say goodbye to February.

We’ve had yet more snow, and another storm is predicted for this weekend. Thankfully the temps are now up in the high 20’s rather than in the mid-teens (as last week), but it’s simply a depressing time of year. I go outside to take short walks because I just cannot stand being indoors, but my exercise is relegated to the exercise bike (“biking to nowhere”). And despite keeping a relatively regular schedule of using this, and logging in 12-14 miles at a time, I still feel as though I am carrying around this past holiday’s goodies around my waist.

A lovely feeling, it is—dim, sluggish, heavy… SPRING! WHERE ARE YOU?!?!??!

Cold days call for hearty meals. Jack is still babying his cracked tooth, so I made chili the other day. Pumpkin chili. I really had intended to make this only once, because I need to continue to use last autumn’s windfall of pumpkins, but this recipe will be added to the ever-growing list of fresh pumpkin recipes that I want to repeat. It looks like I will need to harvest a lot of pumpkins next year and, the way it usually goes, the upcoming fall pumpkin crop will probably be light.

This recipe was posted by Triathlon13 on the Cooking Light food forum when I asked for ideas to use fresh pumpkin. She wrote that she adapted it “quite a bit to what we like”, and I did that to her recipe as well (and also to reflect what was on hand in my pantry). I love beans, but they do not love me, so I didn’t use as much in the chili as I would have liked. Also, I garnished with shredded lowfat cheddar, diced avocado, and a drizzle of sour cream thinned with skim milk.

It is a very good chili and the chunks of pumpkin add a nice (really, not at all odd) texture and flavor.

* Exported from MasterCook *

Turkey Pumpkin Chili

Servings: 6-8

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 medium onions -- finely chopped

1 large bell pepper -- finely chopped

2 medium jalapeno pepper -- minced, optional

6 large garlic cloves -- minced

1 pound ground turkey

1 cup low sodium chicken broth

28 ounces crushed tomatoes

14 1/2 ounces tomato sauce

8 ounces diced green chilis -- (canned)

3 tablespoons chili powder (I used a mixture of medium-hot and ancho)

1 tablespoon ground cumin

1 tablespoon Mexican oregano

16 ounces pumpkin – fresh; peeled, seeded, and chopped into 3/4" pieces

15 ounces canned black beans drained and rinsed

Heat one tablespoon of the olive oil in a large pot, then sauté the onions through garlic over a medium-low flame until softened.

While the vegetables cook, heat the other tablespoon of olive oil in a skillet and cook the ground turkey, browning well. Do not rinse out the skillet. Remove the ground turkey to a cutting board (do not rinse out the skillet) and chop into smaller pieces.

Add the chicken stock to the skillet and bring to a boil, scraping loose the browned bits of turkey in the pan. Pour this into the softened vegetable mixture. Then add the crushed tomatoes, tomato sauce, chilies, and seasonings. Bring to a boil over high heat, add the pumpkin, stir, cover, and reduce heat to medium and simmer for 40 minutes or until pumpkin is soft.

Using a potato masher (or a sturdy wooden spoon), mash the pumpkin chunks a little. I did about 10 "mashes" through the pot. Season with salt and freshly ground pepper. Add the black beans, stir, and cook (uncovered) for 10 minutes.

Serve garnished with sour cream, chopped avocado, shredded cheese, minced onion, etc.

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Per serving: 333 Calories (kcal); 10g Total Fat (2g Saturated); (25% calories from fat); 25g Protein; 39g Carbohydrate; 60mg Cholesterol; 693mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Adjust hot peppers or add hot sauce to desired heat level.

Crockpot Thai Chicken

About 15 years ago I bought a crockpot. Not to cook with, but to anneal glass beads because I had taken a class and the process of glass bead making was my creative distraction for a few years. Annealing is the process of cooling glass slowly. I would form the beads on metal rods over a flame, then push them into a crockpot of warm vermiculite for a day to very slowly cool. But eventually life took over and I found less and less time to make glass beads (I was also never terribly comfortable with lighting the gas torch, always being afraid that something would explode or I would catch my clothes on fire…).

A few years ago I dug out the crockpot again to make a pulled barbequed chicken. It was a great recipe, but I never think to use the crockpot because I have a mindset that these slow-cooker recipes are for busy Moms who are at work or shuttling children around and need to make easy meals for their families.

I am reconsidering that stand.

A few days ago Jack cracked a tooth and it will be a few weeks until he can have it repaired, so I have been making “soft meals”. Most of said meals featured ground turkey (meatloaf, chili, spaghetti w/ meat sauce, etc.) and, although I was able to fill in around these with macaroni & cheese, Indian veggie curry, broiled tilapia, etc., I wanted chicken. I came across a crockpot recipe describing the chicken as “falling-apart tender” and decided to give it a try. In my inbox had recently received a recipe for Crockpot Pad Thai and used this recipe as a base to make Crockpot Thai Chicken.

Falling-apart tender is a perfect description of how this chicken in this dish turned out. I cut some vegetables and placed them in the slow cooker, then added browned chicken breasts that had been cut into large pieces (about 2-3 ounces each, since I have a bag of monster 10-12 ounce chicken breasts in the freezer). Over this I poured a sauce comprised of a very good mixture of chicken stock, soy sauce, fish sauce, brown sugar and garlic. The chicken and vegetables cooked in this, on high, for 4 hours and the result was utterly delicious. I served it on steamed basmati rice, then squeezed some lime juice over and chopped peanuts. Cilantro would have made a great addition, but I had none. :(

I have to admit that the sweet potatoes and the bell peppers became very soft, but the carrot and white potatoes stayed nice and firm. I’ll just have to play with the types of vegetables used, but I really enjoyed the flavor of the sweet potatoes (even though they somewhat disintegrated) so I’ll keep them in. As I was preparing the vegetables, I only weighed them instead of measuring. I figured that I would be adjusting the recipe, not posting it yet, but it turned out so well that I’ll just come back in the future and add the measurements in addition to the ounces.

* Exported from MasterCook *

Crockpot Thai Chicken

Recipe By: Vicci

Servings: 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

20 ounces boneless skinless chicken breast -- cut in large hunks, about 8 total

12 ounces sweet potato -- cut into 1 1/2" pieces

10 ounces white potato -- cut into 1 1/2" pieces

6 ounces onion -- cut into 1" pieces

6 ounces carrot -- cut into 1" pieces

10 ounces bell pepper -- cut into 1" pieces

1/3 cup low sodium chicken broth

2 tablespoons low sodium soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

2 large garlic cloves -- minced

1/2 teaspoon Sriracha sauce -- optional

2 tablespoons fresh lime juice

2 tablespoons chopped peanuts

Heat the olive on in a large skillet and brown the chicken pieces on top only.

Mix the vegetables in the crockpot. Place the chicken pieces on top.

In a small saucepan, bring the broth through optional Sriracha sauce to a boil. Pour over the chicken. Cover and cook on High for 4 hours.

Note: If you want a thicker sauce, mix 2 tablespoons of water and 1-1/2 tablespoons of cornstarch in a small cup and add, stirring, to the crockpot mixture when there is about 5 minutes or so of cooking time remaining.

Before serving, stir in lime juice. Serve over rice. Sprinkle with chopped peanuts.

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Per serving: 402 Calories (kcal); 8g Total Fat (1g Saturated); (17% calories from fat); 38g Protein; 45g Carbohydrate; 82mg Cholesterol; 1067mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

“Sausage” and Rice-Stuffed Pumpkin

I am freezing. We have had a few horrible days of frigid weather, lows near 0 and highs not out of the teens. When I came downstairs to make breakfast this morning, the kitchen was at 51 degrees. The radiators are cranking out heat, but it seems way colder than the 64F to which the thermostat is set. My nose is cold. We have to reheat our meals in the microwave when we’re halfway through eating. And it’s only January… *sigh*

This makes me question our desire to retire to the north coast of Massachusetts. Shouldn't old folks go south???

No wonder that I still have the Christmas tree up. Its lights sparkle in the corner during these long, cold evenings and it makes me happy. I suppose that I will make motions to start taking it down later this week sometime, and I plan to have it totally disassembled by February 1^st, but I’m only doing it grudgingly.

No surprise, then, that our dinners lately have been cooked in the oven; baked stuffed pumpkin, oven-“fried” chicken, meatloaf, pizza, etc. Anything for a little extra heat.

My pumpkin crop of 2010 was a very good one, and I still have about 16 smallish pumpkins in the basement. Since eating a pumpkin once a week would take us several weeks, I decided to get on finding and trying out some recipes that feature fresh pumpkin. I love pumpkin, but once spring arrives (oh, please make it soon!) I would like to be focusing on other, more seasonal veggies.

The idea for this dish originated from a Dorie Greenspan recipe but I made several changes and will now claim it as my own.

The pumpkin was cut, de-seeded, and the stringy stuff scraped out (as though I was preparing to make a jack o’ lantern) then filled with a mixture of brown basmati rice, “sausage”, shallot, spinach, and cheese and baked. What an absolutely delicious meal this was, hearty and warming on a cold winter evening.

I have “sausage” in quotes above because I used Morningstar Farms Sausage-style recipe crumbles. I know I have mentioned them in earlier posts, and we are in love with them. Really. I use these in soups, on pizza, in any recipe that I would use crumbled Italian sausage, and with 1/6 of the fat of the “regular” Italian sausage I can use as much as I want. Sub regular, browned and drained Italian sausage if you so desire.

I’m going to experiment with this recipe next time and add chopped mushrooms and/or finely chopped red bell pepper (sautéed with the shallots), and I think that sprinkling each serving with chopped, toasted walnuts would be great.

It was, all said, an easy recipe and I am very glad that I have more pumpkins to try some variations with.

* Exported from MasterCook *

“Sausage” and Rice-Stuffed Pumpkin

Recipe By: Vicci

Servings: 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds pumpkin -- (small cooking pumpkin)

2/3 cup brown rice -- cooked without salt or fat (I used brown basmati)

1/4 cup chopped shallot

3 ounces baby spinach leaves

1 cup Morningstar Farms Sausage-Style Recipe Crumbles

1/8 teaspoon cayenne pepper

1/8 teaspoon ground black pepper

1/4 teaspoon salt

1/2 teaspoon thyme

1/4 teaspoon dried sage

2 ounces Jarlsberg cheese -- shredded

1/3 cup low-sodium vegetable stock

2 tablespoons skim milk

DIRECTIONS:

Cook the rice and cool slightly.

Cut the top off of the pumpkin, like you are making a jack 'o lantern. Keep the knife at a 45-degree angle so the "lid" will stay on top during cooking and not fall onto the filling. Remove the seeds and scrape the inside with a spoon to get rid of the stringy stuff. Season with ground pepper and set on a baking sheet that has been covered with foil and sprayed with cooking oil spray.

Preheat the oven to 350F

Over low heat, sauté the shallot in a large nonstick skillet (add some olive oil to prevent sticking, if necessary. When the shallot softens (about 2 minutes) add garlic and continue to sauté for 30 seconds. Add the spinach and stir until it is wilted. Add seasonings, cooked rice, sausage crumbles and mix. Stir in vegetable broth then cheese.

Spoon the rice mixture into the pumpkin to about 1/2" below the top (this filled a 2-2/1 pound pumpkin nicely). Pour the milk over top, cover with the pumpkin "lid" and place in the oven.

Bake for 40 minutes and remove the cap. Continue to bake for another 10-15 minutes or until the pumpkin, when pierced with a toothpick, is soft. Remove from oven and allow to sit on the sheet for 5 minutes (if there is liquid on top of the pumpkin filling, use a small spoon and mix it in the top layer a bit).

Slice the pumpkin into wedges and serve from the baking sheet, or use 2 heavy, large spatulas to transfer the cooked pumpkin carefully to a waiting cutting board or serving platter.

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Per serving: 704 Calories (kcal); 16g Total Fat (5g saturated); (19% calories from fat); 44g Protein; 102g Carbohydrate; 26mg Cholesterol; 1354mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Isn't this pretty? And delicious, too!

I will definitely add some red bell pepper next time for color, and perhaps up the quantity of spinach as bit as well. I can't wait to make this again (and keep the oven on for a bit of heat as well!).