a little of each

A family's cookbook

Ricotta Spinach Pie March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:22 pm
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Ingredients

1 refrigerated piecrust

1 tsp flour

3 Tbl butter

I medium onion, chopped

1 (10 oz) package frozen spinach, thawed

salt and pepper

¼ tsp nutmeg

1 (15 oz) container ricotta cheese

8 oz mozzarella, shredded

1 cup parmesan cheese, grated

3 eggs, beaten

 

Directions

Preheat the oven to 350 degrees. Unfold the piecrust, sprinkle with flour and place flour-side down in a 9-inch ceramic dish. Melt the butter over medium heat; add onion and sauté until tender, about eight minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid is evaporated, about three minutes. Combine the ricotta, mozzarella and Parmesan in a large bowl. Mix in the eggs. Add the spinach mixture and blend well. Spoon into the piecrust. Bake for about 40 minutes, or until center is set and top is brown. Let cool for ten minutes before cutting into wedges and serving.

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Spinach Casserole

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:21 pm
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Ingredients

1/8 cup butter

½ cup onion, finely chopped

1 clove garlic, minced

3 packages frozen, chopped spinach, thawed and drained thoroughly

½ cup heavy cream

¼ cup Parmesan cheese

¼ cup bread crumbs

½ tsp marjoram

½ tsp salt

¼ tsp pepper

½ cup milk

1/8 cup Parmesan cheese (for top)

 

Directions

Heat butter and cook onions and garlic until soft. Combine onion mixture and remaining ingredients in a bowl. Be sure to add cheese last. Mix thoroughly. Turn into a greased one-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes.

 

Lara’s Green Chile Spinach Enchiladas

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:09 pm
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Ingredients 

1 package corn tortillas

1 can green enchilada sauce

½ cup grated Monterey jack cheese

 

Filling:

1 small can chopped green chiles

1 package frozen spinach, thawed and drained

1 can mushroom soup

½ cup grated Monterey jack cheese

½ cup grated Swiss cheese

 

Directions

Mix together all filling ingredients. Roll mixture into tortillas and arrange in rows in a large baking dish. Cover with enchilada sauce and grated cheese. Bake at 400 degrees until cheese is melty.

 

Spinach Salad with Apples March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:08 pm
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Ingredients

¼ cup balsamic vinegar

¼ cup olive oil

¼ cup pure maple syrup

1 (10 oz) bag of baby spinach

½ Granny Smith apple, thinly sliced

1-2 cups sharp cheddar chesse, grated

¼ cup pecans, chopped and toasted

 

Directions

Mix together the first three ingredients to create the dressing. In a salad bowl, toss spinach with the prepared dressing. Add remaining ingredients.

 

Fresh Spinach Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:06 pm
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Ingredients

1 bag fresh spinach

4 oz fresh mushrooms, sliced

½ red onion, sliced

2 oz blue cheese, crumbled

2 hard-boiled eggs, quartered

cooked bacon, crumbled

 

Toss together and drizzle the dressing on top, tossing again to coat.

 

For the dressing, combine in a jar or cruet and shake well:

1 cup salad oil

½ cup wine vinegar

½ cup sugar

1/3 cup ketchup

 

Hot Artichoke and Spinach Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:17 pm
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Ingredients

  • 2 (6 oz) jars marinated artichoke hearts, drained and chopped
  • 1 package frozen chopped spinach, thawed and drained well
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¾ cup grated Parmesan cheese

Instructions

Mix all ingredients in a baking dish. Cook uncovered at 375 degrees for 25 to 30 minutes. Serve hot with crackers, cocktail bread slices or fresh vegetables.

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Chicken Florentine Soup December 20, 2012

Filed under: Soups and Salads — alittlemoreofeach @ 8:56 pm
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Ingredients

  • 1 pound boneless skinless chicken breasts cut into cubes
  • Salt and freshly ground black pepper to taste
  • All-purpose flour for coating
  • 2 tablespoons olive oil
  • 2 tablespoons shallots, sliced
  • 1 tablespoon chopped garlic
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 cup half and half or whole milk
  • 1 6-ounce package baby spinach, chopped

Instructions

Sprinkle the chicken with salt and pepper and toss with flour to coat each piece.

Heat the olive oil in a heavy soup pot. Add shallots and garlic and cook briefly.

Add chicken and cook until browned.

Remove chicken with a slotted spoon and set aside.

Pour the wine into the pot and stir and cook, breaking up any browned bits on the bottom of the pot.

Add chicken stock, spinach and chicken.

Bring to a boil and reduce heat. Simmer for 15 minutes.

At this point you can thicken the soup with a flour and water slurry. Once thickened, add cream, and simmer for another 10 minutes before serving.

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