SPINACH SPOONBREAD
Adapted from King Arthur Flour's "Miraculous Spinach Quiche" recipe. Cook time includes cooling time.
Provided by FLKeysJen
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
- Preheat the oven to 375°F.
- Sauté the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
- In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
- When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
- Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
- Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
- Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.
Nutrition Facts : Calories 390.1, Fat 21.4, SaturatedFat 13.1, Cholesterol 66.8, Sodium 927.4, Carbohydrate 27.1, Fiber 3.9, Sugar 3.9, Protein 24.7
SPINACH SPOON BREAD - CROCK POT
Make and share this Spinach Spoon Bread - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Spinach
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in large bowl, mix well.
- Pour batter into oiled, preheated slow cooker.
- Cook, covered but with lid slightly ajar to allow excess moisture to escape, on high 1 3/4 to 2 hours or on low 3 to 4 hours or until edges are golden and knife inserted in centre of bread comes out clean.
- Serve bread spooned from slow cooker, or loosen edges and bottom with knife and invert onto plate.
- Cut into wedges to serve.
Nutrition Facts : Calories 263.3, Fat 17.7, SaturatedFat 9.2, Cholesterol 128.4, Sodium 420.5, Carbohydrate 17.9, Fiber 2.9, Sugar 5.9, Protein 9.2
CLAIRE'S SPINACH CARBONARA
Steps:
- Bring a large pot of water to a boil over medium heat and salt generously.
- Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
- When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
- Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
- When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
- While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
SPOONBREAD
Steps:
- In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
- Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean.
SPINACH SPOON BREAD
Steps:
- Preheat oven to 350°F. Cook creamed onions and spinach as directed. Drain spinach well. Mix all remaining ingredients together (except cheese).
- Place in greased soufflé pan.
- Bake for 35 minutes, or until knife comes out clean. After removing from oven, sprinkle with handful of shredded cheese. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPOON BREAD
This recipe has been in my family for over 100 years. My great-grandmother first made it in her one-room log cabin over an open fire! This recipe is still a family favorite as a side dish with pork and fresh vegetables. Add 1/2 cup of sugar or honey to turn it into a wonderful, old-fashioned dessert.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.
Nutrition Facts :
BAKED SPINACH
This spinach casserole is a very good dinner party recipe, and also makes a good family meal.
Provided by Joanna Wallbillich
Categories Side Dish Casseroles Spinach Casserole
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
- Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g
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SPINACH SPOON BREAD RECIPE - TANYA HOLLAND | FOOD & WINE
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- Preheat the oven to 350° and butter a 9-by-13-inch baking dish or very large enameled cast-iron skillet. In a saucepan of boiling water, cook the spinach just until wilted, about 30 seconds. Drain and cool under running water, then squeeze out as much water as possible. Finely chop the spinach.
- In a large bowl, whisk the buttermilk with the egg yolks, cornmeal, flour, sugar, baking soda, salt, nutmeg, white pepper and the 3 tablespoons of melted butter. Fold in the chopped spinach.
- In a clean bowl, using a handheld electric mixer, beat the egg whites until soft peaks form. Fold the whites into the batter and scrape it into the prepared baking dish.
- Bake the spoon bread in the center of the oven for about 45 minutes, until golden. Let cool slightly, then serve.
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