UKRAINIAN SPINACH NOODLES
This only serves 2 as a side dish, but it is very easy to double or triple this recipe! Recipe source: Bon Appetit (April 1983)
Provided by ellie_
Categories Spinach
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl toss noodles with one tablespoon butter.
- In a skillet melt the remaining butter over medium low heat. Stir in onion and cook for 5 minutes.
- Stir in spinach and increase heat to high cooking until spinach is limp, tossing occasionally.
- Stir in noodles, cooking and stirring until heated through.
- Transfer noodle mixture to a bowl and toss with cheese.
- Season with salt and pepper. Toss.
Nutrition Facts : Calories 320.9, Fat 22.5, SaturatedFat 13.7, Cholesterol 74.2, Sodium 306.2, Carbohydrate 21.8, Fiber 4.4, Sugar 2, Protein 11.2
UKRAINIAN NOODLE AND SPINACH CASSEROLE
Lokshyna, zapechena z shpynatin (in Ukranian) comes from Bake Until Bubbly by Clifford Wright. No, I do not speak Ukrainian but I thought I could copy it out of his book and pretend for 10 seconds. Don't I wish! You can prepare the casserole ahead of time, with everything in place except the hard-boiled egg garnish, and store in the refrigerator until needed. When baking it after it has been refrigerated, remember to keep it in the oven a little longer than called for in the recipe directions so that it will be hot in the center. He suggests that if there are leftovers, put this recipe with veal tomato casserole leftovers. Interesting fusion of 2 casseroles. Timing does not include hard-boiling the eggs.
Provided by WiGal
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Lightly butter the bottom and sides of a 9 X 3 inch round baking casserole with 1 tablespoon of butter.
- Bring a large pot of "abundantly" salted water to a vigorous boil.
- Add the noodles and cook until al dente.
- Remove the noodles by pulling them out of the water with tongs or a pasta fork and transfer them to a colander; allow the water to continue boiling.
- Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
- Add the spinach to the boiling pasta water, and cook until the spinach wilts, about 1 minute, then drain the spinach in the colander, squeezing out the excess water with the back of a wooden spoon.
- Finely chop the spinach and set aside.
- In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
- Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
- Stir in the chopped spinach, increase the heat to high, and cook uncovered, stirring almost constantly, until the moisture in the pan has completely evaporated and the spinach as begun to stick slightly to the pan, about 4 minutes.
- Stir in the remaining 1/2 teaspoon of salt and some black pepper.
- Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
- Place half of the spinach on top.
- Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
- Add the remaining noodle mixture as the top layer.
- In a medium-size skillet, melt the remaining 2 tablespoons of butter over high heat, then remove from the burner and stir in the bread crumbs and remaining cup of cheese.
- Quickly sprinkle the bread crumb mixture on top of the noodles.
- Bake until golden brown, about 30 minutes.
- Garnish with the hard-boiled eggs.
UKRAINIAN LOKSHYNA AND SPINACH CASSEROLE (EGG NOODLE)
Make and share this Ukrainian Lokshyna and Spinach Casserole (egg noodle) recipe from Food.com.
Provided by Olha7397
Categories European
Time 55m
Yield 1 casserole
Number Of Ingredients 9
Steps:
- Combine the cooked noodles with the butter, cheese, and salt.
- Squeeze the spinach dry and then chop it.
- Cook the onion in the butter until tender.
- Add the spinach.
- Season to taste with salt and pepper.
- Arrange the noodles and spinach in alternate layers in a buttered baking dish.
- Top with the buttered bread crumbs.
- Bake in a moderate oven (350 degrees F.) for about 35 minutes.
- Serve this dish garnished with hard cooked eggs.
- FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
- Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
- Separate the strands.
- Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
- Remove and drain on absorbent paper.
- Sprinkle the noodles with salt and keep them warm.
- Serve as an accompaniment to meat, or use as a topping for creamed dishes.
- FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
- They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
- Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
- Cut the rolled dough into 3 inch strips.
- Shred each strip individually and toss the shreds lightly to separate the strands.
- Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
- Drain on absorbent paper.
- Serve as desired.
Nutrition Facts : Calories 825.9, Fat 46.5, SaturatedFat 27.5, Cholesterol 173.5, Sodium 1361.7, Carbohydrate 81.7, Fiber 5.5, Sugar 4.9, Protein 22.3
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