Gloria’s Spinach-Cheese Squares

This is one of those dishes that are addictive and quite nutritious. Back in the 90's, when I lived in New England, my partner's sister made these and I could never get enough of them…I hope you enjoy them as much as I did and still do!

Gloria's Spinach-Cheese Squares


3 – Eggs
1 Tsp – Baking Powder
1 Cup – All-Purpose Flour
1 Tsp – Salt
1 Cup – Whole Milk
1 Tbsp – Onion, Chopped
2 – 10 oz boxes of Spinach, thawed
2 – 8 oz Cheddar Cheese, shredded
4 Tbsp – Butter


Beat the eggs well; add flour, milk, baking powder and salt. Mix well again.


Add onion, spinach (drained), cheese and mix well.


Melt: 4 Tbsp Butter, coat a 9 x 13 pan with the melted butter. Add the spinach mixture.


Bake at 350°F for 35 minutes.


Let stand for 15 minutes and slice into squares. Remove squares from the pan and place on a dish for serving.

Shrimp Ceviche Salad and/or Appetizer

Shrimp Ceviche Salad and/or Appetizer

Monday I was in the mood to finally try and make Ceviche at home. Previously, I had written how my neighbor John had made me that fabulous Salmon dinner…since I still had his plates – I thought this is great: I can make enough to share. He also has this motto (we borrow stuff and give each other stuff we have cooked all of the time) that when he receives a plate or container, he has to return it with something in it…now sometimes this can be as simple as a Hershey's Kiss…I think it is a very sweet motto.

So I returned his beautiful bowl filled with Ceviche Salad. He loved it and I hope you do too!

Ceviche
1 lb – Small Shrimp, peeled and deveined
2 – Lemons, Juiced
2 – Limes, Juiced
2 – Oranges, Juiced


Salad
6 to 10 – Small varieties of Tomato cut into medium dice
(I like to use the Gourmet Medley by Sunset)
*You could also just use a Medium to Large Tomato*
½ Cup – Fresh Cilantro, chopped
1/3 Cup – EVOO
¼ Cup – Spanish onion, finely diced
½ Jalapeno Pepper – Finely diced, seeds included
1 Lime, Juiced and Zest
Kosher Salt and Fresh Ground Black Pepper
Arugula & Baby Spinach
Hass Avocado
Chives
Corn Tortilla Chips or Wheat Pitas sliced and baked

To make the Ceviche; toss the shrimp with the citrus mixture in a non-reactive bowl, cover and place in the refrigerator. Refrigerate between 30 and 90 minutes. 30 minutes will be slightly cooked, 60 minutes will be fully cooked, 90 minutes will be very fully cooked and on the verge of becoming chewy…but if the idea of cooking shrimp this way makes you a bit nervous…then by all means go for the entire 90 minutes. I think the more ideal time is 45 – 60 minutes. The bottom line is the shrimp need to have turned opaque – so you know that they are cooked.

Meanwhile, toss the tomato, cilantro, olive oil, onion, jalapeno and lime juice in a bowl to mix. Season with salt and pepper, to taste.

When the shrimp are ready, drain them and discard the marinade. Toss into the tomato mixture.

If making salads: take handfuls of arugula and baby spinach and place in the bowls…amount will vary depending on the size of the bowls. I like to bring the leaves up to the brim then dollop some of the shrimp mixture into the center. Place a few avocado slices for garnish and snip some chives over the top.

A nice touch is to add a couple of tortilla chips.

If making appetizers: fill martini glasses with arugula (I would not use the baby spinach)…dividing the Ceviche among the glasses and again, place a slice of avocado as a garnish and snip some chives over the top.

New England Guacamole

A friend of mine in New England gave me this basic recipe when I was a young man and I was only familiar with Southern Cooking. It is one of my "go-to" recipes that I use often. You will see other recipes for various Guacamoles (over time) on this blog. But I wanted to share this one as it is simple and delicious and very easy to make (well, with the exception of peeling the tomatoes).

 Let me give you a heads up on the peeling process. Blanch the tomatoes in a pot of boiling water and submerge the tomatoes in for just a minute or so – as soon as you see the skin look a bit wilted. Take them out and plunge them into ice water – this will stop them from cooking. The skin will come right off and leave you with a nice skinless tomato. Be careful not to keep them in the boiling water too long!

 This would be a great recipe that I could make for my Mom…but I am not sure if I could get her to eat it. She is southern and quite picky…but since she can't eat tomatoes with the skin on them, it would be easily incorporated. Maybe next time I am home, I will see if I can get her to eat it…Wish me Luck!

 New England Guacamole

1 – Medium Tomato, Peeled
1 – Ripe Haas Avocados
¼ Cup – Onion, Finely Chopped
2 Tbsp – Canned Chili Peppers, Chopped
1 ½ Tsp – White Vinegar
1 Tsp – Salt
¼ Tsp – Pepper

Crush the tomato with a potato masher. Slice avocados & crush into the mixture. Add the remaining ingredients and mix well.

Refrigerate for at least ½ hour prior to serving. When storing in the refrigerator, place plastic wrap (i.e. Saran) over container and make sure that the plastic is completely covering and touching the mixture. This will help it to keep the bright green color.

If you want to make more than this rends, just double or triple and it works quite nicely!

Pesto-Olive Garlic Bread

Pesto Olive Garlic Bread

1 Cup – Fresh Basil Leaves
½ Cup – Fresh Parsley Leaves
¼ Cup – EVOO
1.5 Oz. – Pine Nuts
3 – Garlic Cloves
½ Tsp – Red Pepper Flakes
1 Lemon – (zest and juiced)
12 – Large Green Olives Stuffed with Pimento (diced)
1.75 Oz. – Capers (drained and slightly smashed)
Provolone Cheese
1 – Large Loaf of Italian Bread
Salt and Pepper to taste

Place Pine Nuts in a sauté pan and place over medium heat and roast until slightly brown. Remove from heat and let cool.

Puree basil, parsley, olive oil, pine nuts, garlic, pepper flakes and lemon (with salt and pepper to taste) in food processor until smooth.

Meanwhile, smash the capers to extract their juice and flavor and mix with the diced olives.

Slice the bread in half (down the middle) from stem to stem. Slather the pesto onto both sides of the bread. Second layer should be the olive/caper mixture, also slathered over the pesto. Place Provolone Cheese slices on both sides of the bread. Put one piece on top of the other and wrap in Aluminum Foil and place in a 350 degree oven. Bake for 10 minutes.

Remove the bread from the oven, change the setting to Broil. Remove the foil, and separate the halves…place additional slices on one side…so that you have one side with heavy cheese and the other side slightly cheesed. Place under broiler until cheese is bubbly and starting to brown.

Remove from the oven and slice in 2 inch slices.

Parsley – Some Info and Recipes

I wanted to spend a little time talking about some interesting bits of information about some of the things we use in our kitchens. Today the topic is Parsley.

Parsley

The scientific name given to this wonderful herb is Petroselinum Crispum (now how many of you reading this really care, well with the exception of maybe crossword fans…maybe?).

Parsley originated in the Eastern Mediterranean region but now is grown all over the world. For more than 2,000 years, it has been known as a medicinal herb. The ancient Greeks valued the seeds and roots of the plant for their soothing, diuretic effect on those with kidney and bladder ailments. Today, it is still used primarily as a diuretic. In addition, it strengthens the digestive system and helps alleviate stomach and liver problems. In folk medicine, parsley is recommended for women who have irregular menstrual cycles. It can also ease the bloating that can be experienced as well.

Parsley leaves are a good source of many vitamins and minerals; including iron, potassium, calcium, manganese and Vitamins A and C. For instance, just ¼ cup of fresh parsley provides a third of your daily recommended allowance of Vitamin C. Because it has a high content of both vitamins A and C – it also is known to help fight cancer. This is also because it ranks higher than most vegetables in bistidine, an amino acid that inhibits tumors. Since it is an excellent source of potassium and folic acid, it can help lower blood pressure and aid in the prevention of cardiovascular disease.

Parsley contains essential oils; the most important one is apiole and it is a kidney stimulant. Because this can stimulate uterine contractions, pregnant women should avoid eating large quantities of it. But, after the baby is born, it can help tone the uterus and promote lactation.

They say that can even help fight against osteoporosis. Sometimes high doses of calcium are taken in supplement form and this can impair the body's absorption of manganese, which helps build bone. Parsley enhances manganese absorption, particularly if it is eaten with foods containing copper and zinc, such as shellfish and whole grains.


A Parsley Tonic to aid Circulation

A medieval German herbalist Saint Hildegard of Bingen prescribed parsley wine to improve blood circulation. It was believed to help heart conditions. Below is a recipe to make this wine.

Parsley Wine

10 to 12 Large Springs – Parsley
1 Qt. – Red or White Wine
2 Tbsp – White Wine Vinegar
9 oz. – Honey

Boil parsley, wine and vinegar for approximately 10 minutes, and then add the honey.
Strain the mixture and pour into bottles.

Take 1 tablespoon – 3 times a day.

***As always – consult your medical professional as this is not intended to replace the advice of a physician.***

Back to the other therapeutic effects: As previously noted, Parsley is a diuretic that purifies the blood and accelerates the excretion of toxins. It has also been noted to stimulate appetite and aids in digestion and metabolism. It is said that this herb can also ease bloating, stomach cramps and nausea, and even relieve some arthritis symptoms. If it is eaten regularly, it reduces heart rate and lowers blood pressure. It can also be used to freshen your breath by chewing on fresh leaves. And finally for treatment of stones, brew up some parsley tea. (This would be done by brewing the leaves in boiling water. I would probably add a little honey and lemon for flavor).


Some Kitchen Hints

• Don't cook parsley, because heat destroys its valuable vitamins and minerals. To retain parsley's flavor, chop the herb just before using and add it to hot foods at the last minute.
• Avoid dried parsley – it is far less tasty and healthful than the fresh herb.
• Try the flat-leaf variety, also called Italian Parsley. It has more nutrients and a better flavor than curly parsley. (Curly Parsley is best used as a garnish.) Chop the herb just before using, and then sprinkle the pieces over the dish.
• Add parsley to compliment a dish, such as potatoes, smoked salmon, trout, poultry, pasta and vegetables.
• Freeze fresh parsley to save preparation time in the kitchen. Wash, dry and chop the leaves, then freeze them in a plastic container or zip-lock seal plastic freezer bag. You can remove just the amount you need for the recipe.
• Keep it fresh by sprinkling it with water, wrapping it in paper towels and refrigerating it in a plastic bag. Or place the stems in a glass of water (like a bunch of flowers). I leave mine on the counter if I am going to use within a couple of days…you can refrigerate too.

Now for a great recipe:

Parsley Spread

2 Bunches – Parsley
2 – Shallots
½ Cup – Heavy Cream
1 Cup – Cream Cheese
2 Tbsp – Lemon Juice
Salt
White Pepper
2 – Scallions
4 – Large Tomatoes
Cayenne Pepper

Wash the parsley in cold water and strip the leaves from the stalks. Coarsely chop the parsley. Then, peel and dice the shallots.

Mix together the heavy cream, cream cheese, lemon juice, parsley and diced shallots. Season to taste with salt and white pepper.

Peel the scallions; cut into thin rings. Dice 2 tomatoes, season with salt and cayenne pepper to taste; mix with the scallions.

Cut the remaining 2 tomatoes into ½" slices. Cover them with the parsley spread and top with the tomato-scallion mixture.

At some future point - I want to talk about Sage, Chives and Honey.

The recipes and information contained in this article were obtained from The Complete Guide to Natural Healing.

Sausage-Stuffed Mushrooms

Last night, I had a friend of mine (Bill) over to try three appetizers that I had recently seen in the May 2010 issue of Every Day with Rachel Ray. I am only posting one of the recipes - because the other two did not meet our expectations. I will work on those and hopefully post my version at a later date. (page 89 - recipe by Michael Cohen)

Everyday With Rachael Ray

I did make a few changes (very slight changes) and they are noted in red. So you can choose to make the original recipe or follow my lead - I added red pepper flakes as I like things a bit spicy...so you decide.  They were Delicious!  I had not really done that much with Fontina Cheese - Now I am a FAN!!!

So for the overall experiement - 1 out of 3 ain't bad!

Sausage-Stuffed Mushrooms

1 ½ Tbsp – EVOO
24 – Mushrooms (Cremini, White, Baby Bella – any combination)
(about 1 poung), stems finely chopped and caps reserved
Salt and Pepper
6 Ounces – Sweet Italian Bulk Sausage
5 Cloves – Garlic, finely chopped
2 Ounces – Fontina Cheese, shredded
¾ Cup – Arugula, finely chopped
1 Tsp – Red Pepper Flakes

Preheat oven to 350°. In a large skillet, heat the olive oil over medium high heat. Add the chopped mushroom stems and cook until softened, 5 to 7 minutes; season with salt. Add the sausage and garlic, breaking up the meat, and cook until no longer pink, about 5 minutes. Add Pepper Flakes and cook an additional minute or two.

Transfer the mixture to a bowl. Add three-quarters of the cheese and arugula; season with salt and pepper. Divide the mixture among the mushroom caps and place on a baking sheet. Sprinkle with the remaining cheese and bake until the caps are softend, 12 to 14 minutes. (I baked for 15 minutes).

Top with the remaining Arugula.

Makes 24 mushroom caps, prep time is approximately 20 minutes and the cooking time is approximately 30 minutes.