Spinach Cheese Squares

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Spinach Cheese Squares

Jennifer Holmes Bowen, Posted in Recipes for India

Serving Size: 6
Prep Time: 10 mins
Cook Time: 55 mins

Ingredients

16 oz      Cottage Cheese
2             Large Eggs
4             Egg Whites
1/4 cup   Chopped Green Onions
2 oz        Shredded Sharp Cheddar Cheese
3 tbsp     Butter, melted
1tbsp      All-Purpose Flour
1/2 tsp    Salt
1/2 tsp    Minced Garlic
1/4 tsp    Freshly-Ground Black Pepper
1/8 tsp    Red Pepper Flakes
20 oz      Frozen Spinach (thawed and squeezed dry)
1 oz        Freshly-Grated Parmesan Cheese

 

Directions

1. Preheat oven to 350 degrees F. Lightly spray a 9-inch square baking pan with non-stick cooking spray.
2. In a large bowl, mix together the cottage cheese, eggs, egg whites, and green onions until well combined. Mix in cheddar cheese, melted butter, flour, salt, garlic, black pepper, and red pepper flakes until thoroughly mixed. Fold in the drained spinach.
3. Pour cheese/spinach mixture into the prepared baking pan. Sprinkle the top with the Parmesan cheese.
4. Bake approximately 45 to 55 minutes or until the top is golden. Remove from oven and let cool to room temperature. Cut into small squares. Serve either at room temperature or warm.
5. This can be made ahead of time, refrigerated or frozen, and reheated in oven before serving.

*Makes 30 small squares for appetizers or 6 large squares for brunch.

Fried Green Tomatoes

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Fried Green Tomatoes

Steve Gordon | February 13, 2012, Taste of Southern Magazine.

Serving Size: 2
Prep Time: 45 mins
Cook Time: 20 mins

Ingredients

3           Firm, Large Green Slicing Tomatoes, without any hints of pink or red in their coloring
1 cup    Four
1 cup    Buttermilk
1 cup    Yellow Corn Meal
1 tsp     Sugar
1 tbsp   Butter
             Salt and Pepper to taste
             Oil for frying

Directions

1. Wash, rinse, and pat dry your tomatoes
2. Slice off the ends of the tomato and discard.
3. Slice each tomato in thick slices, about 1/4 of an inch thick.
4. Place the slices on a wire rack over paper towels. Sprinkle with Salt. Set aside for 15 minutes.
5. Setup your containers to dredge the tomato slices. (rectangular dishes preferably).
6. Pour flour into one container, buttermilk into one and corn meal into another After 15 minutes, use a paper towel and pat the liquid off the sliced up green tomatoes.
7. Sprinkle both sides with Black Pepper, Salt, and a pinch of Sugar.
8. Dredge each slice, one at a time, in each container. Gently remove any excess (using a fork helps).
9. Dredge in the Flour first. (Break up any lumps as you see them using a fork.)
10. Dredge in the Buttermilk. (Let excess drip off)
11. Dredge in the Corn Meal.
12. Set each slice back on the wire rack and let them rest for about 10 minutes.
13. Add Oil and 1 Tablespoon of Butter to skillet on medium heat. ( If 2 drops of water added to oil makes popping sound, oil is hot enough.)
14. Fry until done on both sides, remove to a paper towel and let drain. ( Don’t overcrowd slices in skillet)
15. Serve with your favorite sauces or dressing.

Kale Chips

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Kale Chips

Serving Size: 4
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients

½ lb.                Kale (Preferably Lacinato Kale)
¼ cup              Lemon Flavored Olive Oil (more if needed)
1/4 - 1/2 cup   Parmesan Cheese, finely grated

Spices
Salt
Black Pepper (Finely ground)
Garlic Powder
Onion Powder

Directions

1. Be sure Kale is fresh and crisp; wash thoroughly in cold water
2. Using a sharp knife, cut along the spine (main stem) on either side to the tip. This results in two long strips. Cut each strip in half at a 90-degree angle to the original cut, making 4 pieces. Dry pieces of Kale by blotting each piece with paper towels.
3. Rub olive oil on pieces of Kale (both sides)
4. Place Kale pieces on an aluminum foil -covered baking sheet and place in a pre-heated 275 degree F oven for 12 minutes. Remove from oven and sprinkle grated Parmesan cheese on top of each leaf, garlic and onion powder; salt and pepper to taste.
5. Return to oven for approximately 12 minutes.
6. Remove from oven and allow to cool down before eating.

*Other spices can be used.

Cream of Kale Soup

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Cream of Kale Soup

All vegetables and chicken stock used in this recipe were organic.

Serving Size: 4
Prep Time: 20 mins
Cook Time: 1 hr 45 mins

Ingredients

Vegetables
2 - Yukon Gold Potatoes (medium size; wash well, mince into small cubes; skin on)
1              Medium Spanish Onion (mince)
2             Stalks Celery (mince)
2             Large Carrots (peeled and diced after washing)
4             Garlic Cloves (peeled and minced)
1/2 lbs     Kale (Blue Scottish Curled and/or Winterbor varieties as available; wash well; break into small pieces excluding the stalk)
1               Italian Flat Parsley Bunch or Cilantro (1 large bunch: clean and use leaves)

Liquids
3/4 stick   Butter (melted)
2 cups       Light Cream
1/4 cup      Olive Oil

Spices
2 tsp     Sea Salt (to taste)
1 tsp      Oregano (Dry)
1 tbsp    Lemon Juice
1/8 tsp   Nutmeg
              Cayenne Pepper: a dash

Directions

1. Suggest mincing/dicing and combining all vegetables (except Kale) together in small bowl; add olive oil to skillet on medium heat and cook for several minutes with stirring (approx. 8 minutes).
2. Add chicken stock, lemon juice, butter, Cayenne pepper, oregano and Kale to skillet or Dutch Oven. Cover and let simmer for 1 ½ hours (low heat). Stir occasionally to prevent sticking.
3. Let mixture cool and fill a blender with approximately 3 cups of cooked vegetables/chicken stock and 1 cup cream at a time and blend.
4. Repeat this procedure until all of the vegetable mix and cream are blended.
5. Return blended vegetables/cream mixture to skillet, add nutmeg and cook until mixture simmers, stirring frequently. Serve hot. Soup can be frozen in portions and used at a later date.

*Mince vegetables into small piece.

Hearty Kale Soup

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Hearty Kale Soup

This recipe was designed to allow maximal versatility in ingredient selection to accommodate individuals desiring to limit their intake of certain unhealthy fats while maximizing intake of a number of vitamins, minerals and anti-oxidants. In addition, the chef can exchange listed vegetables and meats depending on personal preferences and availability. All ingredients listed below except for olive oil, sea salt and meat, were organic. Meats used were all natural without MSG or Nitrites.

Serving Size: 4
Prep Time: 20 mins
Cook Time: 1 hr 45 mins

Ingredients

Vegetables
1              Large Spanish Onion (mince)
2             Stalks Celery (mince)
2             Large Carrots (peeled and diced after washing
4-6        Garlic Cloves (peeled and minced)
1/2 lbs    Kale (preferably a mixture of Tuscan, Red Russian, Blue Scottish Curled and/or Winterbor varieties as available; wash well; break into small pieces excluding the stalk)
1              Italian Flat Parsley Bunch (1 large bunch: clean and use leaves; Cilantro can be substituted for parsley)

Liquids
2qts         Chicken Stock
1/4 cup    Olive Oil

Meat
1/2 lbs Choose your favorite and also the degree of spice as appropriate: Italian Sausage (sweet, medium hot, or hot); Choriza sausage; Andoullie Sausage; Smoked Ham Hock or Smoked Turkey Necks. Medium to Hot Italian sausage overall added a lot of flavor and contrast. Small chunks of Tofu can be substituted for meat.  

Spices
2 tsp     Sea Salt (to taste)
1 tsp      Oregano (Dry)
2 tbsp   Lemon Juice: optional

Directions

1. Suggest mincing/dicing and combining all vegetables (except Kale) together in small bowl; add olive oil to skillet on medium heat and cook for several minutes with stirring (8-10 minutes).
2. If dry red beans are used, remove any foreign debris such as gravel and wash several times with running tap water. Let beans soak overnight being sure that you add sufficient water. Rinse again after soaking. I prefer to cook the beans separately for at least 1 ½ hours or until soft followed by washing and removing any foreign material. Transfer the beans, cooked vegetable mixture, rendered sausage broken into small pieces, chicken stock, spices and kale to a large Dutch Oven to accommodate the large volume, cover and let simmer for 1 ½ hours. Stir occasionally to prevent sticking.
3. Additional salt and other spices can be added as desired.

*Modified by recipe by Bobby Flay in Food Network Magazine, Bobby Flay’s Spanish Chorizo, Kale and Cranberry Bean Soup; Jan-Feb, 2015; p. 96.

• Mince vegetables small
• Suggest removing sausages from their casings, break into small pieces and bake in oven for approx. 25 minutes at 350 degrees to cook. Preferable sausage without casings can be found to make the task a bit easier. Use of the grease rendered from sausages is optional. Olive oil will suffice.