Hello! Welcome to dontmissmyplate.

Thank you for visiting the website! I'm Maxine, blogger, home cook, soon to be food entrepreneur, and lover of all things food and fusion cuisine (a style of cooking that combines ingredients and methods from different countries, regions, or cultures). My approach is primarily rooted in both a Zimbabwean and American perspective based on my life experiences, making it quite varied. I hope you find the website helpful and come back! There is something for everyone, and recipes are designed to inspire you to try something new.

Creamy Coconut Spinach and Artichoke Bake

Creamy Coconut Spinach and Artichoke Bake

I love artichoke dip, and spinach dip, and crab dip. When I've ordered an appetizer or snack at the bar, I used to wonder why can't I take this home?

I also love casseroles, which I think many of you would agree is a winter essential, especially come dinner time! This recipe combines the two concepts in a creamy, indulgent bake - probably slightly less fatty than the restaurant version.

What should you eat it with? How about some fresh, toasted, buttery garlic bread? Or a juicy salmon filet with some rice and potatoes on the side? It's delicious either way, hope you enjoy!

Ingredients

2 bags baby spinach

1/4 cup water

1 small can coconut cream

1/3 package (8-ounce) Greek yoghurt cream cheese

1 teaspoon salt

1 tablespoon course black pepper

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons fresh garlic, minced

1 tablespoon garlic powder

1 cup + 2 tablespoons sour cream

1/4 cup parmesan cheese, grated

1/3 cup Bran flakes (pulsed) or breadcrumbs

1 small onion, diced

2 scallions, diced

1 1/2 cans artichokes in brine

1 tablespoon fenugreek powder

1 tablespoon Italian seasoning

1 teaspoon coriander

1 broth sachet

Instructions

Steam your spinach. Pour the water into a large pot with a little salt.

Add the leaves to the pot, and allow the water to start boiling. Close the lid and steam for about 4-5 minutes until the spinach is a bit wilted. Drain by pressing the spinach into a colander, set aside.

In a large skillet, melt the butter with the olive oil. Add the fresh garlic, onion, scallions, broth mix, spices, salt and pepper. Sauté for about 3-4 minutes.

Add the Greek yoghurt cream cheese, sour cream, coconut cream, parmesan cheese, cook for about 2 minutes. Stir in the artichokes and spinach, cook for another 2 minutes.

Add the creamy mixture into a baking dish. Evenly sprinkle the pulsed Bran flakes or breadcrumbs over the mixture, then bake for 25 minutes at 350F.

Serve piping hot side with fish filets or fresh bread!

processed_IMG_20201201_123042__01.jpg

Pinto Bean and Chickpea Bessara

Pinto Bean and Chickpea Bessara

Mushroom, Broccoli and Cauliflower Stirfry

Mushroom, Broccoli and Cauliflower Stirfry

0