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SPINACH SAUCE FOR
STEAMED VEGETABLES,
CHICKEN OR SEAFOOD
A light, easy sauce that will enhance your
steamed vegetables, our Spinach Sauce
is particularly good with Steamed
Artichokes rather than the traditional
drawn butter or a mayonnaise based
sauce. The combination is reminiscent of
the popular Spinach Artichoke Dip, but
without the high fat and cholesterol. It also
makes a great sauce to toss with your
choice of steamed vegetables and freshly
cooked pasta to make a complete meal.
Makes 1-1/2 cups (375 mL).
Preparation: 10 minutes, + overnight
(12 hours) to drain the yogurt.
1
cup (250 mL) nonfat plain yogurt
(without gelatin)
1
10-ounce (300g/mL) package
frozen chopped spinach, thawed
1/2
ounce (14g/mL) Reggiano
Parmesan cheese, cut in 1/2-inch
(1.25 cm) pieces
1 – 2 cloves garlic, peeled
8
chives, cut into 1-inch (2.5 cm)
lengths
1/2
cup (125 mL) well-packed flat
parsley leaves
1/4
cup (50 mL) extra virgin olive oil
4 – 6 drops Tabasco
®
or other
hot sauce
3 – 4 tablespoons (45 mL - 50 mL
water (or to taste)
Use a yogurt strainer or line a strainer
with a coffee filter or cheesecloth to strain
the yogurt overnight to remove the whey.
The yogurt will thicken and lose about
half its volume. Discard the whey.
14
Place the thawed spinach in a clean tea
towel (use a dark or old towel – it will
stain); squeeze dry and reserve.
Insert the metal blade in the Cuisinart
Food Processor. With the machine
running, drop the cheese and garlic
through the small feed tube; process
15 – 20 seconds to chop. Add the chives,
parsley, drained yogurt and spinach;
process to combine, 45 seconds. Scrape
the work bowl. With the machine running,
add the olive oil through the small feed
tube in a steady stream. Scrape the work
bowl. Add the hot sauce, then the water,
and process to blend, about 20 – 30
seconds. The sauce will be thick. If you
wish a thinner sauce, add more water a
little at a time to taste.
Use the sauce for steamed vegetables, or
to spread on steamed chicken or
seafood.
Nutritional analysis per tablespoon (15 mL):
Calories 31 (21% from fat) • carbo. 1g •
pro. 1g • fat 3g • sat. fat 0g • chol. 1 mg •
sod. 20 mg • fiber 0g
SWEET POTATOES WITH FENNEL
Sweet potatoes are a good source of
vitamins A & C, and beta carotene.
Makes 6 servings
Preparation: 10 – 15 minutes + 18
minutes steaming time.
6
green onions, trimmed and
c h o p p e d *
12
ounces (375g/mL) fresh fennel,
trimmed and thickly sliced
(1/2-inch/1.25 cm)*, fronds
reserved for garnish
1-1/2 pounds (750g) sweet potatoes,
cut into 3/4-inch (1.88 cm)
w e d g e s
kosher salt and freshly ground pepper
®
to taste
Fill the water reservoir of the steamer.
Arrange the wedged sweet potatoes in
the large steamer tray. Steam for 12 –
15 minutes. Turn off and let sit one
minute. Add the fennel to the steamer
with the sweet potatoes; steam for an
additional 8 – 10 minutes. Turn off the
steamer and let sit one minute. Transfer
the steamed sweet potatoes and fennel
to a bowl. Add the reserved green
onions. Season to taste with kosher salt
and freshly ground pepper. Garnish with
reserved fennel fronds to serve.
Steamed Sweet Potatoes with Fennel
may be combined with Ginger Dill Sea
Bass (4 serving size), page 21, to make
a "whole meal." Arrange the marinated
sea bass in the second steamer tray,
and add to the steamer at the same
time the fennel is added.
*May be done in the Cuisinart
Processor. Use metal blade to chop the
green onions, and the thick
(6 or 8 mm) slicing disc to slice
the fennel.
Nutritional Analysis per serving:
Calories 213 (3% from fat) • carbo. 49g •
pro. 4g • fat 1g • sat.fat 0g • chol. 0 mg •
sod. 70g • fiber 6g
®
F o o d
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