prep time: tbd
cook time: tbd
servings: tbd
ingredients:
12-ounces fettuccine
2/3 cup ricotta cheese
4 garlic cloves - minced
2 tablespoons lemon juice
3 cups baby spinach
1 1/2 cups diced red bell pepper
salt
pepper
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
steps:
1. cook pasta according to package directions. drain, reserving 3/4 cup pasta water.
2. while pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, pepper and crushed red pepper.
3. heat oil in a large skillet over medium-high heat. add bell pepper and garlic, sauté for 3 minutes.
4. add pasta, spinach, ricotta mixture and pasta water to skillet. cook about 1 minute or until spinach wilts. top with extra salt, pepper and crushed red pepper if desired.
- scattered thoughts of a crafty mom
Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
11.22.2013
clam chowder with spinach and dill
prep time: tbd
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
10.09.2013
spinach salad with beets
prep time: tbd
cook time: tbd
servings: 6
dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper
dressing steps:
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
salad steps:
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013
cook time: tbd
servings: 6
dressing ingredients:
1 teaspoon balsamic vinegar
2tablespoons sherry vinegar
salt
1 teaspoon dijon mustard
1 small garlic clove - pureed
6 tablespoons olive oil
salad ingredients:
2 medium beets - roasted, peeled and cut in a small dice
1 cup cooked red quinoa
1 red belgian endive - thinly sliced crosswise
2 tablespoons slivered basil
2 ounces blue cheese - crumbled
6-ounces stemmed baby spinach - washed
pepper
dressing steps:
1. whisk together the vinegars, salt, mustard and garlic. whisk in the oil. set aside.
salad steps:
1. in a large bowl, combine the beets, quinoa, endive, basil, and all but 2 tablespoons of the blue cheese.
2. place spinach in another bowl and toss with dressing. transfer the spinach to another bowl. toss the beets mixture with the remaining dressing. top the spinach with the beet mixture.. add pepper to taste and sprinkle the remaining blue cheese on top. toss to serve.
- new york times, october 2013
3.15.2013
red rice "risotto"
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 cup red rice
2 shallots - chopped
2 cloves garlic - chopped
1 cup porcini mushroom - sliced
2 cups mushroom broth
hearty handfuls of spinach
olive oil
salt
pepper
steps:
1. soak rice in cold water for a few hours before cooking. coat a large pot with olive oil and place over medium high heat. a dd onion, season with salt and pepper and cook until translucent, about 1 minute. add garlic and cook for another minute, until soft.
2. add mushrooms, season and cook for about three minutes until soft and slightly browned. add rice and let cook for about a minute, stirring throughout to mix.
3. add broth and bring to a boil. reduce heat to medium and let simmer, stirring occasionally, until most of the water is absorbed. add spinach, mix to combine and remove the heat. cover for about three minutes.
4. uncover, fluff with fork, season with salt, pepper an cheese to your liking. serve.
- goop, march 2013
cook time: tbd
servings: 4
ingredients:
1 cup red rice
2 shallots - chopped
2 cloves garlic - chopped
1 cup porcini mushroom - sliced
2 cups mushroom broth
hearty handfuls of spinach
olive oil
salt
pepper
steps:
1. soak rice in cold water for a few hours before cooking. coat a large pot with olive oil and place over medium high heat. a dd onion, season with salt and pepper and cook until translucent, about 1 minute. add garlic and cook for another minute, until soft.
2. add mushrooms, season and cook for about three minutes until soft and slightly browned. add rice and let cook for about a minute, stirring throughout to mix.
3. add broth and bring to a boil. reduce heat to medium and let simmer, stirring occasionally, until most of the water is absorbed. add spinach, mix to combine and remove the heat. cover for about three minutes.
4. uncover, fluff with fork, season with salt, pepper an cheese to your liking. serve.
- goop, march 2013
3.08.2013
gnocchi of a different color
prep time: tbd
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
12.19.2012
fresh spinach risotto
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 cup arborio rice
1/4 onion - finely diced
2 cloves garlic
1/4 olive oil
2 tablespoons butter
3 - 4 cups chicken stock - warmed
1 bunch fresh spinach
1/2 cup parmesan cheese
salt
pepper
steps:
1. bring a pot of water to a boil. cut off the stems of the spinach. blanch spinach in salted water for 1 - 2 minutes, then drain and press excess water out. add spinach and parmesan to a food processor with a little olive oil and salt and pepper to taste. pulse until spinach and cheese form a thick paste. set aside.
2. saute the onion and garlic in the oil over low heat. once soft, melt in the butter. add rice and increase the temperature to medium-low. stir the rice mixture for about 5 minutes until the rice has absorbed most of the oil.
3. begin adding warm chicken stock in very small increments. stir regularly and only add more stock once it's been soaked up by the rice. make sure the heat is under control and allow only the littlest of simmer.
4. stir in 4 - 5 heaping spoonfuls of spinach mixture, top with grated parmesan and olive oil.
- smoked paprika
cook time: tbd
servings: tbd
ingredients:
1 cup arborio rice
1/4 onion - finely diced
2 cloves garlic
1/4 olive oil
2 tablespoons butter
3 - 4 cups chicken stock - warmed
1 bunch fresh spinach
1/2 cup parmesan cheese
salt
pepper
steps:
1. bring a pot of water to a boil. cut off the stems of the spinach. blanch spinach in salted water for 1 - 2 minutes, then drain and press excess water out. add spinach and parmesan to a food processor with a little olive oil and salt and pepper to taste. pulse until spinach and cheese form a thick paste. set aside.
2. saute the onion and garlic in the oil over low heat. once soft, melt in the butter. add rice and increase the temperature to medium-low. stir the rice mixture for about 5 minutes until the rice has absorbed most of the oil.
3. begin adding warm chicken stock in very small increments. stir regularly and only add more stock once it's been soaked up by the rice. make sure the heat is under control and allow only the littlest of simmer.
4. stir in 4 - 5 heaping spoonfuls of spinach mixture, top with grated parmesan and olive oil.
- smoked paprika
9.14.2012
spanikopita chicken meatballs
prep time: tbd
cook time:
servings: 2 - 4
ingredients:
1 tablespoon olive oil
1/2 onion - grated
3 cloves garlic - minced
1 box frozen chopped spinach - defrosted and drained
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoon grill seasoning
steps:
1. preheat oven to 400 degrees. combine olive oil, onion, garlic, spinach, feta, chicken and seasoning. mix well. roll into 1 1/2-inch balls and place on a cookie sheet.
2. drizzle meatballs with olive oil and bake for 12 minutes. turn over and bake for 10 - 14 minutes or until the meatballs are golden brown and cooked all the way through.
- meal planning 101
cook time:
servings: 2 - 4
ingredients:
1 tablespoon olive oil
1/2 onion - grated
3 cloves garlic - minced
1 box frozen chopped spinach - defrosted and drained
3/4 cup crumbled feta cheese
1 pound ground chicken
1 tablespoon grill seasoning
steps:
1. preheat oven to 400 degrees. combine olive oil, onion, garlic, spinach, feta, chicken and seasoning. mix well. roll into 1 1/2-inch balls and place on a cookie sheet.
2. drizzle meatballs with olive oil and bake for 12 minutes. turn over and bake for 10 - 14 minutes or until the meatballs are golden brown and cooked all the way through.
- meal planning 101
5.30.2012
greek mac and cheese
prep time: tbd
cook time: 30 minutes
servings: 8 - 10
ingredients:
3 slices crustless white bread - torn into small pieces
9 tablespoons unsalted butter - melted
salt
8-ounce hollow pasta
1/4 cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
pepper
2 tablespoons olive oil
16-ounces baby spinach - roughly chopped
8 scallions - cut into 1/4-inch rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta
steps:
1. put bread into the bowl of a food processor and pulse until finely ground. put bread crumbs and 3 tablespoons butter into a small bowl and combine, set aside. bring a 6-quart pot of salted water to a boil. add past and cook until cooked halfway through, about 3 minutes. drain pasta, rinse with cold water, and set aside.
2. heat remaining butter in a 4-quart saucepan over medium heat. add flour and cook, whisking constantly, for 1 minutes. still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 - 15 minutes. remove pan from heat. stir in graviera, cinnamon and nutmeg and season with salt and pepper, set bechamel sauce aside.
3. heat oven to 350 degrees. heat oil in a 5-quart pot over medium heat. add shallots and cook, stirring often, until soft, 3 - 4 minutes. add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. stir in the reserved bechamela sauce, the dill, and the reserved pasta and transfer mixture to a 9 x 13-inch baking dish. sprinkle evenly with reserved bread crumbs and the feta. bake until golden brown and bubbly, about 30 minutes. let cool for 10 minutes before serving.
- saveur
cook time: 30 minutes
servings: 8 - 10
ingredients:
3 slices crustless white bread - torn into small pieces
9 tablespoons unsalted butter - melted
salt
8-ounce hollow pasta
1/4 cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
pepper
2 tablespoons olive oil
16-ounces baby spinach - roughly chopped
8 scallions - cut into 1/4-inch rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta
steps:
1. put bread into the bowl of a food processor and pulse until finely ground. put bread crumbs and 3 tablespoons butter into a small bowl and combine, set aside. bring a 6-quart pot of salted water to a boil. add past and cook until cooked halfway through, about 3 minutes. drain pasta, rinse with cold water, and set aside.
2. heat remaining butter in a 4-quart saucepan over medium heat. add flour and cook, whisking constantly, for 1 minutes. still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 - 15 minutes. remove pan from heat. stir in graviera, cinnamon and nutmeg and season with salt and pepper, set bechamel sauce aside.
3. heat oven to 350 degrees. heat oil in a 5-quart pot over medium heat. add shallots and cook, stirring often, until soft, 3 - 4 minutes. add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. stir in the reserved bechamela sauce, the dill, and the reserved pasta and transfer mixture to a 9 x 13-inch baking dish. sprinkle evenly with reserved bread crumbs and the feta. bake until golden brown and bubbly, about 30 minutes. let cool for 10 minutes before serving.
- saveur
3.02.2012
veggie pizza
prep time: tbd
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
cook time: 18 - 10 minutes
servings: tbd
ingredients:
1 ball pizza dough - toss according to directions
olive oil
garlic powder
salt
pepper
italian seasoning
2 handfuls spinach - washed and torn
1 large tomato - sliced
1 cup mushrooms - sliced
freshly grated parmesan
1/2 cup feta cheese - crumbled
freshly shredded mozzarella
corn meal
steps:
1. preheat oven to 350 degrees. sprinkle a baking stone generously with corn meal. toss dough and lay out over the stone.
2. coat dough with olive oil and sprinkle with seasonings and parmesan.
3. top with spinach, tomato and mushrooms. cover with generous does of parmesan, feta and mozzarella.
4. place in center rack of oven and cook for 18 - 20 minutes. when done, let sit on the counter for 5 minutes while the stone continues to warm the the juices settle.
- unknown
1.01.2012
spinach, tomato and ricotta stuffed shells
prep time: 15 minutes
cook time: 27 minutes
servings: 4
pasta ingredients:
35 whole wheat jumbo pasta shells
2 tablespoons extra virgin olive oil
2 cups marinara sauce
1/3 cup parmesan - grated
filling ingredients:
2 cups spinach - drained and chopped
3 small tomatoes - minced
3 cloves garlic - minced
2 cups ricotta
1 egg - lightly beaten
1 small onion - minced
1 tablespoon fresh thyme - minced
salt
pepper
steps:
1. preheat oven to 350 degrees. boil water in a large pot and salt it. add the pasta shells and gently stir. cook pasta until almost ready, about 15 minutes. drain pasta and toss with olive oil. set aside.
2. pour the marinara sauce in an 8 x 8 baking dish and spread around to form an even coat. in a blender combine the spinach, tomatoes, garlic, ricotta, egg, onion, thyme and salt and pepper to taste.
3. using a teaspoon, scoop a small amount of filling and stuff into a pasta shell. place in the baking dish. repeat until all shells are filled with ricotta mix.
4. top with parmesan. tightly cover the baking dish with aluminum foil and bake for 20 minutes. remove the foil and continue to bake for another 5 - 7 minutes, until the parmesan begins to bubble and lightly brown.
- honest cooking
cook time: 27 minutes
servings: 4
pasta ingredients:
35 whole wheat jumbo pasta shells
2 tablespoons extra virgin olive oil
2 cups marinara sauce
1/3 cup parmesan - grated
filling ingredients:
2 cups spinach - drained and chopped
3 small tomatoes - minced
3 cloves garlic - minced
2 cups ricotta
1 egg - lightly beaten
1 small onion - minced
1 tablespoon fresh thyme - minced
salt
pepper
steps:
1. preheat oven to 350 degrees. boil water in a large pot and salt it. add the pasta shells and gently stir. cook pasta until almost ready, about 15 minutes. drain pasta and toss with olive oil. set aside.
2. pour the marinara sauce in an 8 x 8 baking dish and spread around to form an even coat. in a blender combine the spinach, tomatoes, garlic, ricotta, egg, onion, thyme and salt and pepper to taste.
3. using a teaspoon, scoop a small amount of filling and stuff into a pasta shell. place in the baking dish. repeat until all shells are filled with ricotta mix.
4. top with parmesan. tightly cover the baking dish with aluminum foil and bake for 20 minutes. remove the foil and continue to bake for another 5 - 7 minutes, until the parmesan begins to bubble and lightly brown.
- honest cooking
12.19.2011
eggplant and tofu curry
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 tablespoons vegetable oil
1 medium onion - sliced
5 cloves garlic
1 3-inch piece ginger - peeled
1 jalapeno pepper - remove seeds for less heat
1 14-ounce can whole plum tomatoes
2 japanese eggplants - cut into 3/4-inch pieces
1 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
12 ounces firm tofu - cut into 1/2-inch cubes and patted dry
3 cups spinach
salt
pepper
rice - for serving
steps:
1. heat 1 tablespoon vegetable oil in a pot over medium-high heat. add the onion and cook until softened, about 5 minutes. meanwhile, puree the garlic, ginger, jalapeno and 1 - 2 tablespoons water in a mini food processor until a paste forms. drain the tomatoes, reserving the juice, and coarsely crush the tomatoes in a separate bowl.
2. add the remaining 2 tablespoons vegetable oil and the eggplant to the pot, cook 2 minutes. add the garlic-ginger past and cook, stirring, 2 more minutes. add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. add the coconut milk and tofu, simmer until the eggplant is very tender, about 5 minutes. add the spinach and cook until wilted, about 1 minute. season with salt and pepper. serve with rice.
- food network magazine, april 2011
cook time: tbd
servings: 4
ingredients:
3 tablespoons vegetable oil
1 medium onion - sliced
5 cloves garlic
1 3-inch piece ginger - peeled
1 jalapeno pepper - remove seeds for less heat
1 14-ounce can whole plum tomatoes
2 japanese eggplants - cut into 3/4-inch pieces
1 teaspoon curry powder
1 14-ounce can unsweetened coconut milk
12 ounces firm tofu - cut into 1/2-inch cubes and patted dry
3 cups spinach
salt
pepper
rice - for serving
steps:
1. heat 1 tablespoon vegetable oil in a pot over medium-high heat. add the onion and cook until softened, about 5 minutes. meanwhile, puree the garlic, ginger, jalapeno and 1 - 2 tablespoons water in a mini food processor until a paste forms. drain the tomatoes, reserving the juice, and coarsely crush the tomatoes in a separate bowl.
2. add the remaining 2 tablespoons vegetable oil and the eggplant to the pot, cook 2 minutes. add the garlic-ginger past and cook, stirring, 2 more minutes. add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. add the coconut milk and tofu, simmer until the eggplant is very tender, about 5 minutes. add the spinach and cook until wilted, about 1 minute. season with salt and pepper. serve with rice.
- food network magazine, april 2011
9.07.2011
mina de espinaka
prep time: tbd
cook time: 45 minutes
servings: 8
ingredients:
2 pounds spinach
5 eggs
9-ounces feta or cottage cheese
salt
pepper
1/4 teaspoon nutmeg
8 matzo squares
18-fluid ounces milk - warmed
steps:
1. wash the spinach and remove any hard stems. drain and squeeze the excess water out, then put the spinach in a pan with a tight-fitting lid. steam for a minute or two until the leaves collapse into a soft mass.
2. mix the spinach, including the green juice, with 3 beaten eggs and the feta cheese. season with salt, pepper and nutmeg
3. dip 4 - 5 matzo squares in the milk until only just softened and fit 2 layers on the bottom and sides of a 12-inch shallow oiled baking dish. cover with the spinach filling.
4. soak the remaining eggs with what is left of the milk and pour all over the pie. bake in a preheated 350 degree oven for about 45 minutes.
- goop, march 2010
cook time: 45 minutes
servings: 8
ingredients:
2 pounds spinach
5 eggs
9-ounces feta or cottage cheese
salt
pepper
1/4 teaspoon nutmeg
8 matzo squares
18-fluid ounces milk - warmed
steps:
1. wash the spinach and remove any hard stems. drain and squeeze the excess water out, then put the spinach in a pan with a tight-fitting lid. steam for a minute or two until the leaves collapse into a soft mass.
2. mix the spinach, including the green juice, with 3 beaten eggs and the feta cheese. season with salt, pepper and nutmeg
3. dip 4 - 5 matzo squares in the milk until only just softened and fit 2 layers on the bottom and sides of a 12-inch shallow oiled baking dish. cover with the spinach filling.
4. soak the remaining eggs with what is left of the milk and pour all over the pie. bake in a preheated 350 degree oven for about 45 minutes.
- goop, march 2010
8.05.2011
baked halibut pockets
prep time: tbd
cook time: 13 - 15 minutes
servings: 2
ingredients:
2 8 - 10-ounce halibut steaks/fillets
salt
pepper
2 cups fresh spinach
1 carrot - peeled, quartered and thinly sliced
2 teaspoons fresh finely minced garlic
2 tablespoons fresh ginger - peeled and finely minced
2 tablespoons thinly sliced green onion
2 teaspoons sesame oil
2 tablespoons soy or teriyaki sauce
2 teaspoons port or marsala wine
1/4 cup fresh arugula - chopped
lemon wedges for garnish
2 large pieces of heavy duty aluminum foil
steps:
1. preheat oven to 400 degrees.
2. lightly season the fish with salt and pepper to taste. on each sheet of foil place 1 cup of spinach, 1/2 of the carrot then top with the fish.
3. sprinkle 1 teaspoon garlic, 1 tablespoon ginger and 1 tablespoon green onion over the top. drizzle 1 tablespoon soy sauce, 1 teaspoon port and top with 1/2 of the chopped arugula.
4. gather the foil over the fish and pinch tightly to seal. place both "pockets" on a baking sheet and bake for 13 - 15 minutes until the greens are wilted and the fish is flaky.
5. transfer contents of "pocket" to a welled plate or large bowl. squeeze lemon over fish and serve alongside rice or potatoes.
- unknown.
cook time: 13 - 15 minutes
servings: 2
ingredients:
2 8 - 10-ounce halibut steaks/fillets
salt
pepper
2 cups fresh spinach
1 carrot - peeled, quartered and thinly sliced
2 teaspoons fresh finely minced garlic
2 tablespoons fresh ginger - peeled and finely minced
2 tablespoons thinly sliced green onion
2 teaspoons sesame oil
2 tablespoons soy or teriyaki sauce
2 teaspoons port or marsala wine
1/4 cup fresh arugula - chopped
lemon wedges for garnish
2 large pieces of heavy duty aluminum foil
steps:
1. preheat oven to 400 degrees.
2. lightly season the fish with salt and pepper to taste. on each sheet of foil place 1 cup of spinach, 1/2 of the carrot then top with the fish.
3. sprinkle 1 teaspoon garlic, 1 tablespoon ginger and 1 tablespoon green onion over the top. drizzle 1 tablespoon soy sauce, 1 teaspoon port and top with 1/2 of the chopped arugula.
4. gather the foil over the fish and pinch tightly to seal. place both "pockets" on a baking sheet and bake for 13 - 15 minutes until the greens are wilted and the fish is flaky.
5. transfer contents of "pocket" to a welled plate or large bowl. squeeze lemon over fish and serve alongside rice or potatoes.
- unknown.
7.13.2011
eggs en cocotte two ways
note: cocotte refers to the small oval casserole often used in france for baking eggs. ramekins or custard cups are likely substitutes, but 8-ounce wide-mouth canning jars are best.
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
prep time: tbd
cook time: tbd
servings: 8
mouilette ingredients:
1 rectangular brioche loaf
curried spinach filling ingredients:
7 cups baby spinach (11 ounces)
1 tablespoon unsalted butter
5 ounces shiitake mushrooms - sliced
1 medium clove garlic - minced
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
bacon filling ingredients:
1 large leek (root end trimmed), white and light-green part only (1 1/4 cups)
1 cup gruyere cheese - finely grated
6-ounces thick-sliced bacon - cooked, drained and cut into 1/2-inch lengthwise strips
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
eggs ingredients:
16 large eggs
8 teaspoons heavy cream
salt
freshly ground black pepper
mouillettes steps:
1. trim the crust from a brioche. cut the rectangle into sticks, approximately 4 1/2 x 3/4 x 3/4-inches.
2. place the sticks on a baking sheet and bake them at 350 degrees for 10 minutes, until golden brown. turn the sticks over and bake for 5 minutes. if desired, brush the sticks lightly with softened butter.
spinach filling steps:
1. bring a pot of salted water to a boil over high heat. add the spinach and cook for 1 - 2 minutes, stirring until the leaves are completely wilted. drain and rinse under cold running water until cooled.
2. working in two batches, use your hands to squeeze all the water from the spinach. chop the spinach coarsely on a cutting board to yield 3/4 cup.
3. heat the butter in a medium saute pan over medium-high heat. when the foam subsides, add the shiitakes and cook for 3 - 4 minutes or until well browned, stirring often. add he garlic, curry powder, salt and pepper, stirring to combine.
4. add the cooked spinach, then the cream, which will bubble up and seem to reduce immediately. remove from heat and let cool.
bacon filling steps:
1. cut the leek lengthwise, then crosswise into 1/2-inch slices. place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.. let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
2. bring a pot of salted water to a boil over high heat. add the leeks and cook for 3 minutes, until softened. drain and rinse them under cold running water until cooled. use your hands to squeeze all the water from the leeks and place them in a medium bowl to yield about 1/2 cup. add the gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
egg steps:
1. preheat the oven to 400 degrees. boil a kettle of water. have ready eight 8-ounce ramekins or wide-mouth glass canning jars, and a roasting pan large enough to hold them in a single layer.
2. divide the spinach filling and the bacon filling evenly among 4 ramekins each. deposit the insides of 2 raw eggs in each ramekin. spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed. season each ramekin lightly with salt and pepper.
3. place the ramekins in the roasting pan. transfer the pan with the ramekins to the middle rack of the oven. pour in enough of the boiled water to come 1/3 of the way up the sides of the ramekins.
4. bake for 11 - 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
5. serve immediately with mouillettes on the side.
- david haedorn for the washington post, october 21, 2009
7.05.2011
spinach and dulse soup
prep time: tbd
servings: tbd
ingredients:
1 zucchini - cut in 1/2-inch cubes
1 scallion
1 tablespoon extra virgin olive oil
1/4 cup dulse flakes
1/4 avocado
2 cups spinach leaves - washed
4 cups water
steps:
1. blend all ingredients together in a high-speed blender for 3 minutes or until smooth.
2. season with salt to taste.
3. serve with garish of dulse and drizzle of olive oil.
- goop, january 2011
servings: tbd
ingredients:
1 zucchini - cut in 1/2-inch cubes
1 scallion
1 tablespoon extra virgin olive oil
1/4 cup dulse flakes
1/4 avocado
2 cups spinach leaves - washed
4 cups water
steps:
1. blend all ingredients together in a high-speed blender for 3 minutes or until smooth.
2. season with salt to taste.
3. serve with garish of dulse and drizzle of olive oil.
- goop, january 2011
6.19.2011
baked eggs no 3
prep time: tbd
cook time: 20 minutes
servings: 2
ingredients:
3 large handfuls baby spinach
4 scallions
1 clove garlic - minced
1/2 cup pouring cream
4 slices smoked salmon
2 eggs
salt
pepper
olive oil
steps:
1. preheat oven to 350 degrees. in a deep frying pan, heat 1 tablespoon olive oil to which add the onions and garlic. fry over medium heat for 5 minutes. add the spinach, 1/4 cup water and cover with a lid and cook until wilted; about 10 minutes.
2. once wilted, remove from the heat and place into a strainer gently pressing down the spinach to remove the excess water. place spinach into a bowl adding the remaining cream and sliced salmon. season with salt and pepper to taste.
3. lightly grease the ramekins or oven-proof dishes into which divide the spinach and salmon mixture equally. crack an egg into each dish and pour a small amount of cream over the top. cook in the oven for 20 minutes or until eggs are as per your liking.
- what katie ate
cook time: 20 minutes
servings: 2
ingredients:
3 large handfuls baby spinach
4 scallions
1 clove garlic - minced
1/2 cup pouring cream
4 slices smoked salmon
2 eggs
salt
pepper
olive oil
steps:
1. preheat oven to 350 degrees. in a deep frying pan, heat 1 tablespoon olive oil to which add the onions and garlic. fry over medium heat for 5 minutes. add the spinach, 1/4 cup water and cover with a lid and cook until wilted; about 10 minutes.
2. once wilted, remove from the heat and place into a strainer gently pressing down the spinach to remove the excess water. place spinach into a bowl adding the remaining cream and sliced salmon. season with salt and pepper to taste.
3. lightly grease the ramekins or oven-proof dishes into which divide the spinach and salmon mixture equally. crack an egg into each dish and pour a small amount of cream over the top. cook in the oven for 20 minutes or until eggs are as per your liking.
- what katie ate
5.02.2011
roast beef and red pepper sandwiches
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
2.14.2011
salmon quiche
prep time: tbd
cook time: 40 - 45 minutes
servings: 6 - 8
ingredients:
1 10-inch unbaked pie shell
1 15 1/2-ounce can salmon
1 9-ounce package frozen chopped spinach
1 1/2 cups shredded monterey jack cheese
1 3-ounce package cream cheese - softened
1/2 teaspoon salt
1/2 teaspoon thyme
4 eggs - lightly beaten
1 cup milk
steps:
1. preheat oven to 375 degrees. bake pie shell 10-minutes until partially set.
2. drain salmon, remove skin and large bones. mash salmon.
3. cook spinach according to package directions. drain well. combine spinach, monterey jack cheese, cream cheese, slat and thyme.
4. arrange salmon in pie shell. spoon spinach mixture on top. combine eggs and milk; pour over spinach and salmon.
5. bake for 40 - 45 minutes. let stand 10 minutes before serving
- unknown
cook time: 40 - 45 minutes
servings: 6 - 8
ingredients:
1 10-inch unbaked pie shell
1 15 1/2-ounce can salmon
1 9-ounce package frozen chopped spinach
1 1/2 cups shredded monterey jack cheese
1 3-ounce package cream cheese - softened
1/2 teaspoon salt
1/2 teaspoon thyme
4 eggs - lightly beaten
1 cup milk
steps:
1. preheat oven to 375 degrees. bake pie shell 10-minutes until partially set.
2. drain salmon, remove skin and large bones. mash salmon.
3. cook spinach according to package directions. drain well. combine spinach, monterey jack cheese, cream cheese, slat and thyme.
4. arrange salmon in pie shell. spoon spinach mixture on top. combine eggs and milk; pour over spinach and salmon.
5. bake for 40 - 45 minutes. let stand 10 minutes before serving
- unknown
2.07.2011
suffed tomatoes
prep time: tbd
cook time: 15 - 20 minutes
servings: 4 -5
ingredients:
4 large or 5 medium form, rip tomatoes
1/4 teaspoon salt + pinch
5-ounces fresh spinach
1/3 cup uncooked long-grain rice
1 tablespoon + 2 teaspoons olive oil
1 tablespoon pine nuts
1 small clove garlic
1/4 teaspoon dried basil - crumbled
pepper
1/3 cup grated parmesan cheese
2 teaspoons butter
steps:
1. cut 1/2-inch slice off top of each tomato and discard. cut out core of each tomato, scoop out and discard seeds and liquid. sprinkle insides of tomatoes lightly with salt. let tomatoes drain, inverted, on paper towel-lined wire rack.
2. rinse spinach thoroughly in large basin of lukewarm water; drain. pinch off and discard stems. place spinach with water that clings to leaves in large saucepan over medium heat. steam, covered, until spinach is tender, about 5 minutes; drain. reserve.
3. cook rice according to package directions until tender. transfer to medium bowl. reserve.
4. heat 2 teaspoons of oil in small skillet over medium-low heat; add pin nuts. saute until nuts are light brown, 30 -45 seconds. transfer nuts immediately to paper towel-lined plate to drain.
5. heat oven to 350 degrees. squeeze reserved spinach gently to remove excess moisture but to not squeeze dry. process spinach in blender or food processor until coarsely chopped. add pine nuts; process 5 seconds.
6. mince garlic; add to reserved rice. add spinach mixture, basil, 1/4 teaspoon salt, pepper to taste and remaining 1 tablespoon oil; stir to mix. stir in cheese. spoon rice mixture into tomatoes, mounding slightly. dot tops of rice filling with butter. place tomatoes in greased shallow casserole dish.
7. bake just until tomatoes are tender but not soft; 15 - 20 minutes.
- from the worst italian cooking class ever (but the recipes are good)
cook time: 15 - 20 minutes
servings: 4 -5
ingredients:
4 large or 5 medium form, rip tomatoes
1/4 teaspoon salt + pinch
5-ounces fresh spinach
1/3 cup uncooked long-grain rice
1 tablespoon + 2 teaspoons olive oil
1 tablespoon pine nuts
1 small clove garlic
1/4 teaspoon dried basil - crumbled
pepper
1/3 cup grated parmesan cheese
2 teaspoons butter
steps:
1. cut 1/2-inch slice off top of each tomato and discard. cut out core of each tomato, scoop out and discard seeds and liquid. sprinkle insides of tomatoes lightly with salt. let tomatoes drain, inverted, on paper towel-lined wire rack.
2. rinse spinach thoroughly in large basin of lukewarm water; drain. pinch off and discard stems. place spinach with water that clings to leaves in large saucepan over medium heat. steam, covered, until spinach is tender, about 5 minutes; drain. reserve.
3. cook rice according to package directions until tender. transfer to medium bowl. reserve.
4. heat 2 teaspoons of oil in small skillet over medium-low heat; add pin nuts. saute until nuts are light brown, 30 -45 seconds. transfer nuts immediately to paper towel-lined plate to drain.
5. heat oven to 350 degrees. squeeze reserved spinach gently to remove excess moisture but to not squeeze dry. process spinach in blender or food processor until coarsely chopped. add pine nuts; process 5 seconds.
6. mince garlic; add to reserved rice. add spinach mixture, basil, 1/4 teaspoon salt, pepper to taste and remaining 1 tablespoon oil; stir to mix. stir in cheese. spoon rice mixture into tomatoes, mounding slightly. dot tops of rice filling with butter. place tomatoes in greased shallow casserole dish.
7. bake just until tomatoes are tender but not soft; 15 - 20 minutes.
- from the worst italian cooking class ever (but the recipes are good)
1.26.2011
fish & stuffing
prep time: tbd
cook time: 30 minutes
servings: tbd
ingredients:
6 perch fillets
1 1/2 cup stuffing mix (fine)
1/4 cup grated parmesan cheese
1 package chopped frozen spinach - squeezed dry
3 eggs - beaten
1 cup sour cream
1 can cream of shrimp soup
1 teaspoon lemon juice
steps:
1. lay fillets out. in a large bowl combine stuffing mix, parmesan cheese, spinach and eggs. make rolls by placing a small amount of stuffing on each fish fillet and rolling up.
2. place fish, seam side down, in a casserole dish. mix sour cream, soup and lemon juice together; pour over fish. back at 350 degrees for 30 minutes.
- cooks.com
cook time: 30 minutes
servings: tbd
ingredients:
6 perch fillets
1 1/2 cup stuffing mix (fine)
1/4 cup grated parmesan cheese
1 package chopped frozen spinach - squeezed dry
3 eggs - beaten
1 cup sour cream
1 can cream of shrimp soup
1 teaspoon lemon juice
steps:
1. lay fillets out. in a large bowl combine stuffing mix, parmesan cheese, spinach and eggs. make rolls by placing a small amount of stuffing on each fish fillet and rolling up.
2. place fish, seam side down, in a casserole dish. mix sour cream, soup and lemon juice together; pour over fish. back at 350 degrees for 30 minutes.
- cooks.com
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