QUICK AND EASY SPINACH BREAD
This is a wonderful, easy bread. Great for a cookbout. It is good with an Italian meal or if you use the Feta Cheese with a Greek Meal
Provided by mandabears
Categories Quick Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray a baking sheet with non-stick cooking spray.
- In a large skillet heat olive oil over medium heat.
- Cook garlic until soft, do not brown.
- Add spinach and cook for 1 minute.
- Stir in salt, pepper, and Parmesean.
- Remove from heat and cool.
- On a lightly floured surface roll out pizza dough to a 10 x 14"rectangle.
- Evenlly spread out spinach mixture and sprinkle with mozzarella or mozzarella/feta mixture.
- Roll up the crust to make one large loaf.
- Pinch seam to seal Place loaf on baking sheet.
- Bake for 20-25 minutes until golden brown.
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
SPINACH BREAD
Steps:
- Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
- Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
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 SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
- In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
- Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
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
QUICK AND EASY SPINACH BREAD
If you like garlic and spinach, this one's for you! You can use it as an appetizer (sliced) or just cut in half and serve with pasta sauce for dipping. It makes a meal for two!
Provided by ANCH
Categories Bread Quick Bread Recipes
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
- Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
- On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
- Bake in preheated oven for 20 to 25 minutes, until golden brown.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 14.8 g, Cholesterol 9 mg, Fat 4.8 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 428.4 mg, Sugar 1.7 g
SPINACH BREAD
This is so yummy, I can make a meal off of it alone. Great to take to parties and covered dish functions.
Provided by -Mary-
Categories Breads
Time 45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook spinach as directed on package. Drain very well.
- Saute onions in butter in skillet.
- Mix in spinach, mushrooms, cheeses (except parmesan), and all other ingredients. Spread on bread.
- Sprinkle parmesan on top.
- Bake at 350 for 10 to 15 minutes.
Nutrition Facts : Calories 590.4, Fat 22, SaturatedFat 12.8, Cholesterol 56.6, Sodium 962.7, Carbohydrate 76, Fiber 4.5, Sugar 4.6, Protein 23.7
SPINACH CORNBREAD
Make and share this Spinach Cornbread recipe from Food.com.
Provided by Seattle-Mike
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into greased baking 9x9" baking pan, or any other pan to a depth of no more than 1 1/2".
- (I cook this in a greased 9" cast-iron skillet).
- Bake at 375 deg F.
- for 30-50 min, until a knife stuck into the center comes out cleanly.
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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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