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Spinach-Rice Casserole
Spinach-Rice Casserole
Straight from the Moosewood Cookbook by Mollie Katzen, 1977. I love this recipe. It's basic but oh so good. When greens are abundant as they are now, I make it a lot. It packs in the greens and brown rice. You can modify the recipe by skipping the cheese & eggs and making it vegan. It's hearty and healthy and the brown rice gives it a great chewy texture. Serves 4 - 6.
4 cups cooked brown rice (2 cups dry makes approx 6 cups cooked rice)
2 lbs. raw, chopped spinach (amount doesn't have to be exact)
(or a combo of spinach bok choy, mustard greens, turnip greens, swiss chard, kale)
2 cloves minced garlic
3 tablespoons butter (or 2 tablespoons olive oil)
4 beaten eggs (or egg substitute)
1 cup milk (skim or whole OK)
1 1/2 cups grated cheddar (less than this works great too)
1/4 cup chopped parsley
2 tablespoons tamari (optional)
1/2 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds
paprika
Saute onions and garlic with the salt in butter (or oil). When onions are soft, add spinach or greens. Cook 2 minutes.
Combine the onion/greens mixture with the brown rice, eggs, milk, cheese, parsley, tamari, nutmeg, cayenne, sunflower seeds, paprika. Spread into buttered casserole and sprinkle on top.
Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more minutes. I like it best when it is a little browned on top.
Sorrel & Potato Soup
Sorrel & Potato Soup
The recipe below is adapted from a classic French sorrel soup recipe. It is also good cold, particularly with some plain yogurt swirled in. Serves 3 or 4.
1 bunch fresh sorrel
4 cups water
Salt and freshly ground black pepper to taste
2/3 pound potatoes, cubed
1 large egg
1/4 cup crème fraiche or heavy cream (or more to taste)
Wash the sorrel and de-rib the leaves if necessary. Put it in a saucepan over low heat. Cook, stirring, until the sorrel has melted into a purée and nearly all of its liquid has evaporated. Add the water and salt and pepper to taste. Bring to a boil. Add the potatoes and cook over low heat until the potatoes are cooked through — about fifteen minutes. If you prefer a creamy rather than a chunky soup, put the soup into a blender or food processor and then return to the saucepan. Combine the eggs and crème fraiche in a warmed serving bowl. Mix until well blended. Add a ladle of the potato and sorrel mixture and blend well. Pour in remaining potato and sorrel mixture and serve immediately.
Maple Walnut Pie Squares
Maple Walnut Pie Squares
These squares are like little hand held pieces of maple walnut pie. Yum. From the Cooking with Shelburne Farms cook book.
The crust
1.25 cups all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup (1 stick) butter
1/3 cup light brown sugar
1/2 cup walnuts
The filling
2 TB butter
1/2 cup pure maple syrup
3 TB packed light brown sugar
1/8 tsp salt
1 large egg
1 cup coarsely chopped walnuts (optional)
Preat the oven to 375 degrees F. Generously grease a 9 x 9 pan.
Whisk together flour, baking soda, salt. Cream together the butter and brown sugar until fluffy. Gradually add the flour mixture in thirds, beating to blend between additions. Mix in walnuts until just distributed. Pat crust firmly into the pan and bake for 8-10 minutes until golden.
While crust is baking, make the topping. Melt the butter, then whisk in the maple syrup, brown sugar, salt and egg. Stir in the walnuts.
Pour the hot topping over the baked crust. Return the pan to the oven for 13-15 minutes until the topping is deep brown and set. Cool completely on a rack before cutting.
