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Spinach and Banana Power Smoothie
Drink American

Spinach and Banana Power Smoothie

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Blend soy milk and spinach together in a blender until smooth.
  3. 3 Add banana and pulse until thoroughly blended.

By Erin Elisabeth

Green Slime Smoothie
Drink

Green Slime Smoothie

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Place the spinach in the freezer until frozen, at least 1 hour.
  2. 2 Combine the spinach, strawberries, banana, honey, and ice in a blender. Blend until smooth. Serve immediately.

By janetk

Groovy Green Smoothie
Drink American

Groovy Green Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place spinach, banana, grapes, yogurt, and apple into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into two glasses and serve.

By mamaiscookin

Spinach Strawberry Agua Fresca
Drink Mexican

Spinach Strawberry Agua Fresca

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine 2 cups water, strawberries, spinach, and sugar in a blender; blend until smooth. Pour into a pitcher; stir in remaining 4 cups water.

By Yoly

Make-Ahead Tropical Smoothie Packs
Drink American

Make-Ahead Tropical Smoothie Packs

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place pineapple, spinach, mango, peaches, banana, cucumber and chia seeds in a large resealable plastic bag or lidded container. Squeeze out the air. Freeze for up to 1 month.
  3. 3 When ready to blend, add contents of bag to blender. Add coconut milk and orange juice and blend on high until mixture is smooth. Serve immediately.

By Maren Ellingboe King

Chicken Eggplant Stir-Fry
Asian

Chicken Eggplant Stir-Fry

4.3

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
  2. 2 Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
  3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
  4. 4 Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
  5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

By Questoria

Garlic Spinach Soup
Side Dish Asian

Garlic Spinach Soup

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
  2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Asian Steak Stir-Fry Salad
Asian

Asian Steak Stir-Fry Salad

4.4

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
  2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham

Korean Salad
Lunch Asian

Korean Salad

4.6

Prep
15 min
Cook
15 min
Total
1470 min

Instructions

  1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
  2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
  3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
  4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

Sesame Seared Tuna and Sushi Bar Spinach Salad
Dinner Asian

Sesame Seared Tuna and Sushi Bar Spinach Salad

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
  2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
  3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
  4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
  5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
  6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
  7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Sweet and Sour Vegetarian Meatballs
Dinner Asian

Sweet and Sour Vegetarian Meatballs

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
  2. 2 Form meatballs using a 1-inch cookie scoop. Roll smooth.
  3. 3 Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
  4. 4 Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

By lvscoffee7

Thai Baked Tofu and Coconut Rice
Dinner Asian

Thai Baked Tofu and Coconut Rice

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
  2. 2 Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  4. 4 Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
  5. 5 Bake in the preheated oven for 40 minutes, flipping halfway through.
  6. 6 Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
  7. 7 Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  8. 8 Serve tofu and rice with spinach sauce on side for dipping.

By Amergin

Wat Wah Tat
Dinner Asian

Wat Wah Tat

3.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat the vegetable oil in a wok or large skillet over medium-high heat. Stir in the green onions, garlic, and garlic scape; cook and stir until the vegetables have softened, about 30 seconds. Stir in the toru, black beans, mushroom oyster sauce, and half of the water. Cover, and bring to a boil. Cook 3 minutes.
  2. 2 Stir in the remaining water, rice vinegar, tamari sauce, and ginger. Add the mushrooms (the mushrooms will reconstitute in the sauce while cooking) and top with spinach. Recover, and turn the heat to low. Simmer until the spinach has wilted and the mushrooms are tender, about 10 minutes.

By CT Kelly