Tag Archives: spinach

Go guilt-free over the holidays with a dip recipe that will surely wow any crowd. In Episode 6 of our Make it with Hamilton Beach series, host Miranda Malisani shows us how to whip up a delicious bowl of spinach and artichoke dip using the Hamilton Beach White and Stainless 10 Quart Slow Cooker and MultiBlend Blender. The kicker? This dip is dairy-free!

Spinach dip is traditionally full of cream, butter and cheese.  This version is free of dairy and uses the creaminess of cashews to add richness to this dip.

 

 

 

 

 

 

 

Watch step-by-step as Miranda demonstrates how to make it with Hamilton Beach in your kitchen by watching the video and check out the recipe details below.

Dairy-Free Spinach & Artichoke Dip
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Dairy-Free Spinach & Artichoke Dip
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  1. In blender, pulse cashews until it becomes a fine powder.
  2. Add milk, avocado, garlic, lemon juice, mustard, nutritional yeast and salt. Blend until smooth.
  3. Pour the liquid into the slow cooker and add the spinach and artichoke hearts. Stir until well combined.
  4. Cover and cook on high for 1.5 to 2 hours or low for 3 to 4 hours.
  5. Serve warm directly from slow cooker or at room temperature in your favourite bowl.
Recipe Notes

Recipe by Miranda Malisani

Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.

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I’m sure you’ve heard people declaring “new year, new me.” But here at Hamilton Beach it’s more like “new year, new soup recipe.”

Slow Cooker Chicken & White Bean Soup

I love a slow cooker soup. This slimmed-down version is perfect if you’re looking for a soup recipe that nixes the milk, half and half, and cheese. Am I the only one trying to eat less cheese after indulging at all those holiday parties? I didn’t think so.

Slow Cooker Chicken & White Bean Soup

We started with a pound of dry great northern beans. If you’re used to grabbing a few cans at the grocery store, try buying a bag of dry beans the next time you’re there. They’re cheaper and you can better control the ingredients (for example, some canned beans have added salt and flavouring).

Slow Cooker Chicken & White Bean Soup

Your Hamilton Beach®  slow cooker is a great vessel for soaking dry beans. We added the beans to the crock with 6 cups of water and let them soak overnight. When you wake up, drain the water and leave the beans in the crock before adding the rest of the soup ingredients.

Slow Cooker Chicken & White Bean Soup

Add all of the ingredients besides the spinach and chicken to the crock and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours.

Slow Cooker Chicken & White Bean Soup

Before serving, stir in spinach (or kale) and chicken to heat them through. To save on time, we cut up a rotisserie chicken and added it to the soup. Rotisserie chicken is great to have on hand to throw into soups, pasta, or tacos throughout the week. And at around $5 a piece, you can pick one up at the grocery store before a busy week to ensure you get some protein in every meal.

Slow Cooker Chicken & White Bean Soup

We topped this colorful chicken soup with a few extra fennel fronds and served it with a crunchy, dunkable baguette. Feel free to skip the bread if you’re being extra strict with your diet this time of year. Whether you’re serving it for family dinner on a chilly winter night or making it for your weekly meal prep, this soup is sure to satisfy.

Slow Cooker Chicken & White Bean Soup
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Slow Cooker Chicken & White Bean Soup
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Servings
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  1. Place beans in slow cooker crock. Add 6 cups of water and let soak overnight. Drain and leave beans in crock.
  2. In a Dutch oven over medium-high, melt butter. Add fennel, onion and garlic. Cook just until fragrant. Add to slow cooker crock.
  3. Add remaining ingredients except chicken and spinach to crock.
  4. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours or until beans are tender. Add chicken and spinach and cook until heated through.
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Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.

 

To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.

 

While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.

Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.

The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.


Stuffed Dijon Chicken Sheet Pan Supper
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Stuffed Dijon Chicken Sheet Pan Supper
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  1. Heat toaster oven to 425°F. Spray baking pan with nonstick cooking spray. Arrange sweet potatoes in an even layer in pan.
  2. Bake 10 minutes.
  3. Meanwhile, cut a long pocket, leaving space on the opposite side of each chicken breast. Spread ½ teaspoon mustard in each pocket.
  4. Fill each pocket with 2 slices of cheese, half of the spinach and half of the apple slices.
  5. Remove baking pan from oven and place chicken over sweet potatoes.
  6. In a small bowl, stir together panko crumbs, oil, salt and pepper. Spread half of the mixture over top of each breast.
  7. Bake 25 to 30 minutes or until sweet potatoes are tender and chicken is cooked through.
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