Tag

spinach

recipe: spinach and cheese strata. 

L made this delicious Spinach and Cheese Strata for Mother’s Day brunch – it was a hit! Yall know we love anything we can make ahead…means more time to work on our tablescape. Add a fresh fruit salad (L chose Watermelon Feta Salad) and muffins, and you’ve got an easy, elegant brunch. We adapted this from an Annie’s Eats post; here’s our version (with notes).

Make-Ahead Spinach and Cheese Strata

Spinach and Cheese Strata
photo: annie’s eats.

 

What You Need:

  • 2 tbsp. unsalted butter
  • 1½ cups onion, finely chopped (basically, one large yellow onion)
  • 2 (10 oz.) packages frozen chopped spinach, thawed and drained (we used bagged, organic frozen spinach)
  • 1 tsp. salt, divided
  • ½ tsp. pepper, divided
  • Dash ground nutmeg (the original recipe called for freshly grated…but ground works just fine)
  • 8 cups cubed French or Italian bread, cut into 1-inch cubes (basically one large loaf)
  • 6 oz. coarsely grated Swiss or Gruyere cheese (about 2 cups)
  • 2 oz. finely grated Parmesan (about 2/3 cup)
  • 9 large eggs
  • 2¾ cup milk (we used Horizon Organic 1% low-fat milk)

What You Do:

  • Melt the butter in a medium skillet over low heat.  Add the onions to the pan and sauté until soft, about 5 minutes.  Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more.  Stir in the spinach, remove from the heat and set aside.
  • Liberally coat the inside of a 2½-3 quart baking dish with cooking spray.  Layer the bottom of the dish with one third of the bread cubes.  Top with one third of the spinach mixture and one third of each of the cheeses.  Repeat these layers twice more with the bread, spinach and cheese. It’s important to grate your cheeses ahead of time, so that you can distribute them evenly in your layers.
  • In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Whisk together until blended.  Pour the mixture evenly over the bread and spinach layered in the baking dish.  Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
  • Remove from the refrigerator 30 minutes before baking.  Preheat the oven to 350˚ F.  Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes.  Let stand at least 5 minutes before serving.
  • Serves 8.

**This is our version of a well-loved, well-published recipe. Annie’s Eats adapted this from Smitten Kitchen. Originally appeared in Gourmet, February 2003.

Bonus: Sample Brunch Menu

  • Spinach and Cheese Strata
  • Watermelon and Feta Salad
  • Blueberry Streusel Muffins
  • Assorted Breakfast Sausages
  • Iced Coffee Bar (we paired this pre-made iced coffee with whipped cream and cute straws)
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recipe: pesto artichoke grilled cheese.

Mmmmonday. Need a quick and easy idea for dinner tonight? Upgrade your usual grilled cheese sandwich to this summer-y pesto, artichoke and havarti version by Two Peas and Their Pod, one of our fave food blogs. Use prepared pesto if you don’t feel like making your own Spinach Basil Pesto. This is just as easy as the classic you loved growing up but wayyyy more sophisticated and flavorful.

The Glitter Life Pesto Artichoke Sandwich

 

Pesto, Artichoke and Havarti Grilled Cheese by Two Peas and Their Pod

What You Need:

  • 2 tablespoons butter, softened
  • 4 slices whole-grain bread (such as Eureka! Organic Bread)
  • 4 tablespoons Spinach Basil Pesto or prepared pesto
  • 4 slices Arla Dofino® Creamy Havarti (or 4 ounces, grated)
  • 2/3 cup sliced artichoke hearts (from jar or can, drained)
  • Sea salt, for sprinkling on sandwich

What You Do:

  • Butter the outsides of the bread. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
  • Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
The Glitter Life Pesto Artichoke Sandwich
mmmmmmmmmmmm, enjoy!
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baked spinach + ricotta shells.

The weather has been BLAH for weeks now, and that means we’re spending more nights at home. L whipped up this quick/healthy (but also deliciously comforting) pasta dish on Saturday night.

Ingredients: 
  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach (or 8 oz frozen spinach, thawed)
  • 1/4 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 16 oz skim ricotta cheese (or 8 oz ricotta and 8 oz part-skim mozarella, grated)
  • 1 egg, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese
Method:
  • Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 10 minutes. Drain well then toss with olive oil in a large bowl; set aside.
  • Preheat oven to 375°F. Heat some olive in a wide pan over medium heat. Add red onion and garlic and cook a few minutes, stirring constantly. Add spinach and cook until wilted (or softened, if you used frozen), a few minutes more.
  • Add spinach, onion and garlic to bowl with ricotta, mozzarella (if using), egg and basil to make the filling.
  • Spray the bottom of a shallow baking dish (large enough to hold the shells in one later) with non-stick cooking spray. Add a few spoonfuls of marinara sauce in the bottom. Fill each shell with spinach mixture and arrange in the dish.
  • Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more. Adapted from a Whole Foods recipe.
  • Spinach Filling
    spinach filling.
    Shells
    we squeezed as many shells as possible.
    Ready to Bake
    ready to bake.
    Finished Baked Shells
    of course we forgot to take a pic of our finished product…so here’s one from Whole Foods

    Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 to 30 minutes, then uncover and continue baking until golden brown, about 10 minutes more.

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tomato basil lasagna rolls.

L made these delicious veggie lasagna rolls (adapted from a Southern Living recipe) on Saturday night – the perfect healthy comfort food for a lazy weekend at home. This recipe also works for a busy weeknight: make the evening before, cover and refrigerate until you’re ready to bake. You can also add fresh or frozen spinach or mushrooms to the filling.

Veggie Lasagna Rolls
healthy comfort food.

What You Need

  • 10 uncooked whole wheat lasagna noodles (L used Hodgson Mill brand)
  • 1 cup finely chopped sweet yellow or red onion
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced and divided
  • 1 (24-oz.) jar tomato-and-basil pasta sauce (L used Bertolli brand)
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup low-fat ricotta cheese
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 (14-oz.) can baby artichoke hearts, drained and quartered
  • 1 large egg white, lightly beaten
  • 1/4 cup torn fresh basil (L used the basil in the squeeze tube, available in the produce section. don’t judge.)
  • 1/4 cup (1 oz.) freshly shredded Parmesan cheese (L used the kind in the green shaker can. again, don’t judge.)
  • Toppings: fresh basil, Parmesan cheese

What You Do

  • Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
  • Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
  • Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
  • Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
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garlic shrimp and catalan spinach.

We love introducing you to easy weeknight meals. This Spanish-inspired menu from a recent Wall Street Journal fits all our criteria: fresh ingredients, easy preparation, and full of flavor. Pour yourself a glass of red wine and start cooking!

Garlic Shrimp and Catalan Spinach adapted from Slow Food Fast featuring Chef Jose Andres, as seen in the Wall Street Journal

What You Need:

  • 6 tablespoons olive oil, plus extra for brushing bread
  • 1 Golden Delicious apple, cut into 1/4 inch dice
  • 4 tablespoons pine nuts
  • 4 tablespoons golden raisins
  • 10 ounces fresh spinach
  • sea salt, to taste
  • 4 cloves garlic, sliced
  • 5 chiles de arbol, crumbled (found in the ethnic foods section of your grocery store)
  • 1 lb shrimp, peeled and deveined
  • juice of one lemon, plus wedges for serving
  • 4 slices country bread, 3/4 in thick

What You Do:

  • Preheat broiler. Add two tablespoons oil to a large saute pan over medium-high heat. Once hot, add apples and cook until caramelized on all sides, about 3 minutes. You need to keep stirring to prevent burning!
  • Add pine nuts and stir until lightly toasted, about 30 seconds. Add raisins and continue stirring until heated through, about 30 seconds.
  • Add spinach and toss until just wilted, 1-2 minutes. Remove pan from heat and season with sea salt.
  • Set a new large saute pan over medium heat (or remove spinach mixture to serving dish and keep warm, and use pan for this step) and add 1/4 cup olive oil. Add garlic and cook until it sizzles, about 3o seconds. Add chiles and cook 1 minute, making sure garlic doesn’t burn.
  • Add shrimp to pan and cook until they start to color. Add lemon juice to pan. Flip shrimp and cook until they curl, about 1 minute more. DO NOT OVERCOOK! Remove from pan.
  • While shrimp are cooking, brush bread with oil and pace slices under broiler. Toast both sides until golden, about 1 minute per side. I am a notorious bread burner, and true to form, I scorched our bread.
  • Serve shrimp and spinach with toasted bread and a lemon wedge.
Golden Delicious
be sure to leave the peel on your Golden Delicious apple.
Spinach
spinach + pine nuts + garlic
Chiles de Arbol
i doubted that you could “crumble” a chile, per the recipe…but turns out, you can.
Spinach Mixture
spinach + pine nuts + raisins typifies Catalonian cuisine.
Sizzling Shrimp
sizzling garlic shrimp, or gambas al ajillo.
Shrimp + Spinach
a plate full of color and flavor.
Finished Plate
joe loved the spicy shrimp, and baby joe gobbled up the spinach, raisins and pine nuts.

This is quick, action-packed cooking. Prep all your ingredients (chop the apple and garlic, crumble the chile) before you begin the recipe. Joe and I had fun with this!

What’s your favorite thirty minute meal? Tweet or Instagram us at @glitter_blog_xo.

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