Spinach Squares

Posted on December 17, 2009 by kitchenbelle

This time of year, over and over I find myself  searching for “good” appetizer recipes.  “Good” usually means the following:

  • not too difficult
  • does not require too much time
  • travels well
  • people will actually want to eat it

I recently found myself Googling like crazy and I could not find something that fit the bill.  I have a few go-tos (like this Layered Greek Dip, for instance) but I just get sick of the same thing over and over.  (By the way, if I had a nickel for each time I made that Layered Greek Dip I could buy Greece and all of its feta…and olives…and olive oil…you get the picture.)

After much frustration and interchanging of the words “appetizer” and “hors d’oeuvre” in Google (because technically *I think* an appetizer is something that is served as a plated first course  and hors d’oeuvres are more of finger foody snacks, or at least that’s how I distinguish them) I conceded that Greek Dip it would be.  But then for some reason I remembered to consult my green binder.  My green binder is a vinyl, school binder and it is bursting at the seams.  It contains recipe printouts and handouts and tearouts and recipe cards and papers and clippings from all walks of life.  And there it was:

A little old fashioned recipe card with a little duck wearing a ruffled apron on it and my 8 year-old penmanship staring up at me.  A recipe from the 1980s.  A recipe that reminds me of first communion parties and birthday cookouts and grandparents’ anniversaries.  A recipe that I transcribed from an aunt on June 25.  (It is dated!)

SPINACH SQUARES.  Spinach Squares are the perfect appetizer (or shall I say, hors d’oeuvre).  They travel well, they are versatile, they are delicious and they are straight out of the 1980s–what could be cooler than that!  (That’s almost retro, right?)  I promise never to forget these little bites of cheesy goodness again.   

Spinach Squares:

  • 4 tablespoons of butter
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup flour
  • 1 teaspoon dried onion
  • 2 packages chopped frozen spinach, thawed and drained well
  • 2  8-oz packages grated white cheddar cheese

Preheat oven to 350 F.

Melt butter in a glass 9 x 13-inch dish.  In a medium bowl, mix the remaining ingredients together and spread into dish.  Bake for 30-35 minutes.  Let stand for 30 minutes before cutting.  Cut into small squares.  May be served warm, cool, or at room temperature.

Filed under: Appetizer, cheese, VEGETARIAN | 9 Comments »

Pumpkin Seed Pesto and Squash Sauce over Fresh Pasta

Posted on October 18, 2009 by kitchenbelle

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My colleague takes part in a community garden in Jamaica Plain where she grows all sorts of herbs and vegetables.  I believe we are closing in on the basil season here in the northeast because yesterday she very generously offered to give me a gigantic amount of basil from her garden.  And I mean a gigantic amount–I think she gave me nearly an entire bush!  I have been wanting to make pesto for a while now, but I don’t have my own basil plant and I would have to buy about 25 of those plastic snap containers (you know how basil is sold in grocery stores?) to get a half cup of pesto.  A free bush of basil is almost exciting as dark chocolate Reese’s peanut butter cups! I couldn’t wait to make pesto! 

However, basil is so summery to me. I wanted to put an autumn spin on our dinner.  It immediately clicked on how I could do it: Use PUMPKIN SEEDS instead of PINE NUTS!  Perfect.  I also wanted to incorporate some squash and fresh pasta.  Using these ideas and ingredients I sequestered myself in the kitchen and I pretended to be on Top Chef.  (I am really enjoying that show lately–I love all of the discussion about  “notes” and “building flavor.”) 

The result was awesome.  This was one of those meals that while I was eating it I got super excited and giddy!  It was so delicious.   Not just delicious but so much more delicious than I ever expected.  (Don’t you love when that happens?)   And it was easy and didn’t take very long to make.  My favorite part was the contrast of the mild creamy squash sauce with the sharp garlicky saltiness of the pesto.  They really worked well together. The fresh chewy pasta was a major asset as well–it really jived with the creamy squash sauce.  The risk of using all of these ingredients, which could have been overkill, really paid off.  And this made for a pretty fall plate.  The green of the spinach pasta with the orange sauce on top was very cool.

Although I tried to keep track of my methods and ingredients, I didn’t measure everything.  If you want to try to replicate this feel free to email me.  That said,  it was pretty easy and I don’t think you could go wrong with such a delicious cast of flavor characters.

Pumpkin Seed Pesto and Squash over Fresh Pasta:

 

  • 1 pound fresh spinach pasta (If you are feeling ambitious, make your own!  I bought some from Whole Foods for $4.99)

Pumpkin Seed Pesto

  • several bunches of fresh basil
  • 3 cloves garlic
  • ~3/4 cup fresh shredded parmesan reggiano cheese
  • 3/4 cup pumpkin seeds, toasted
  • ~ 3/4 cup olive oil
  • salt and pepper to taste

Squash Sauce

  • 2 cups squash (you can use canned or fresh)
  • 1/2 cup milk
  • 3/4 cup chicken broth (use vegetable broth instead and this dish is vegetarian)
  • 1.5 teaspoons nutmeg
  • a handful of fresh shredded parmesan reggiano cheese

Boil water for pasta.  Be sure to add salt to the water.

Make the pesto

Toast pumpkin seeds in a large pan over medium heat.

In a food processor chop basil, garlic, cheese, and all but two tablespoons of the pumpkin seeds.  While food processor is running, pour olive oil into food processor in a steady stream.  Add salt and pepper to taste.  Set aside.

Make squash sauce

In the same pan in which you toasted the pumpkin seeds, cook squash, milk, and chicken broth and stir together until smooth and creamy.  Add nutmeg and cheese.  Continue to stir until heated through and cheese has melted.

Add pasta to boiling water.  Cook until done and drain.  Immediately add pasta to pan containing squash sauce and toss to coat pasta.

Portion pasta into individual bowls.  Scoop about two tablespoons of pesto on top of each serving.  Garnish with reserved pumpkin seeds. Serve immediately.

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Filed under: basil, cheese, Fall, Main Dish, pasta, pumpkin, squash, VEGETARIAN | 9 Comments »

Sunflower Zucchini Pie

Posted on September 22, 2009 by kitchenbelle

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In honor of my new collaboration with Eggland’s Best, I thought it would be fun to make an egg recipe for dinner!   I found this recipe on Eggland’s Best website.  It was created for Eggland’s Best by The Meal Makeover Moms.  I wanted to use up some zucchini and this recipe did the trick.  It was very easy to pull together and it filled the kitchen with a delicious cheesy aroma as it baked.  I like the addition of sunflower seeds; as promised, they added a pleasant crunch and are loaded with vitamin E.  (Don’t forget to toast them!  This can be done quickly in a skillet on the stovetop.)

For the first time ever I used something called “Whole Grain Brown Ready Rice.”  Though I usually try to steer away from convenience foods, in a weak moment I purchased this product, and I must say, for its purpose in this recipe it worked really well.

Serve slices of this pie with a fresh green salad and you have yourself a delicious and nutritious weeknight meal!  (Leftovers are also great!) 

Sunflower Zucchini Pie:

  • 1 tablespoon olive oil or a few squirts of cooking spray
  • 1 medium zucchini, shredded
  • 1 small zucchini, thinly sliced
  • 1 teaspoon dried Italian seasoning
  • a few dashes of dried oregano
  • a few dashes of  dried parsley
  • 3 cloves garlic, minced
  • 5 large Eggland’s Best eggs
  • 1 1/2 cups cooked brown rice 
  • 2/3 cup reduced-fat Cheddar Cheese, shredded
  • 2/3 cup grated Parmesan cheese, divided
  • 1/2 cup milk
  • 1/4 cup shelled sunflower seeds, toasted
  • 1/4 teaspoon salt

    • Preheat the oven to 375 F.

    Spray a 9-inch pie plate with nonstick cooking spray and set aside.

    Heat the oil (or a few squirts of cooking spray) in a large nonstick skillet over medium-high heat. Add the shredded zucchini, seasonings, and garlic and cook until the zucchini is tender, about 5 minutes. Remove from skillet and set aside. 

    In the same skillet saute sliced zucchini about 5 minutes until softened. 

    In a large bowl place the eggs, cooked rice, cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the shredded zucchini mixture and stir to combine.

    Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup Parmesan cheese and zucchini slices and a few sprinkles of cheddar cheese (optional).  Bake until golden brown– about 30 to 35 minutes. 

    Note: The above photo was taken post-baking and the below photo was taken prior to baking .

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     Adapted from recipe by Meal Makeover Moms for Eggland’s Best.

    Filed under: cheese, eggs, Main Dish, pie, rice, VEGETARIAN, zucchini | 5 Comments »

    Caprese Kebabs

    Posted on July 21, 2009 by kitchenbelle

     

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    For the past few weeks I have been looking for no-cook delicious appetizers for a low fuss girls’ only cocktail party.  Luckily, I had the opportunity to brainstorm recipes and ideas with MyRecipes.com editor Ashley Johnson.  Ashley had so many wonderful suggestions and fun ideas that it was impossible to incorporate all of them!  (Check out some of her girls’ night recipe ideas here:  Girls Night In– Party at the Grill )

    First on my menu: caprese kebabs.  Nothing says summer like this classic flavor combination! I especially like these kebabs because they add some sass to your spread.  They aren’t your typical “chip and dip” that guests have come to expect. They are fresh, delicious and ridiculously easy to make!    

    Caprese Kebabs:

    • 1  pint grape or cherry tomatoes, halved
    • 10  to 14 fresh small mozzarella cheese balls, cut into thirds
    • wooden skewers
    • 1/4  cup  extra virgin olive oil
    • 2  tablespoons  balsamic vinegar
    • 1/4  teaspoon  kosher salt
    • 1/4  teaspoon  pepper
    • 6  fresh basil leaves, thinly sliced 
    • Kosher salt and pepper to taste

    Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in serving dish/bowl.

    Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

    Adapted from MyRecipes.com.

    j

    Filed under: Appetizer, basil, cheese, mozzarella, tomato, VEGETARIAN | 3 Comments »

    White Bean Salad

    Posted on July 13, 2009 by kitchenbelle

    j

    This salad is perfect for those nights when it is just too hot to cook.  It is not only simple to make, but also it is delicious.  The yogurt gives the dressing a bit of a creamy texture while balancing the punch of the vinegar and mustard. 

    I served this salad beneath yogurt marinated grilled turkey tip kebabs, however, it could certainly stand on its own as a delicious vegetarian dish.  It is protein packed and quite filling.

    One note: Serve this salad at room temp (not cold) for maximum flavor.

    White Bean Salad:

    dressing

    • 3/4 cup plain Greek yogurt
    • 3 tablespoons red wine vinegar
    • 1 tablespoon fresh lemon juice
    • 2-3 garlic cloves , minced
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    salad

    • 2  15.5 ounce cans white beans (Kidney, Great Northern or Navy), drained and rinsed in a colander under cold running water
    • 2 red peppers, diced
    • 4-6 tablespoons of finely chopped chives (reserve a few pinches for garnish)

    Whisk all dressing ingredients together in a glass bowl.  Set aside.

    Combine all salad ingredients in a serving bowl.  Pour dressing over salad and use a wooden spoon to toss and coat beans with dressing.  Garnish with a few pinches of remaining chives.

    Adapted from GlobalGourmet.com.

    Filed under: beans, chives, Main Dish, peppers, salad, Side, VEGETARIAN | 1 Comment »

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