Easy Reacipes. Zucchini and Spinach Gratin Recipe

Easy Reacipes. Zucchini and Spinach Gratin Recipe
Prep time: 40 minutes
Cook time: 1 hour
Ingredients

• 2 lbs zucchini

• Kosher salt

• 1 lb frozen spinach*

• 3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces

• 1 large onion

• 1 handful of parsley (about 1/2 cup of leaves, lightly packed)

• 3 cloves garlic, peeled, coarsely chopped

• 1/2 cup freshly grated Parmesan cheese

• Freshly ground black pepper

• 3 eggs

• Olive oil

Or 6 packed cups of fresh chopped spinach leaves, blanched and drained








Method

• Grate the zucchini. Toss the grated zucchini with about a teaspoon of Kosher salt. Place the grated zucchini in a large sieve (or colander) placed over a bowl to catch the water as the salt helps the zucchini release its moisture. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture with paper towels or a clean tea towel.

• Thaw the spinach, let drain while the zucchini is draining. Then squeeze out the excess moisture with paper towels or a tea towel.

• Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.

• While the bacon is cooking, peel and finely chop the onion. Add the onions to the bacon and cook for an additional 10 minutes, until the onions have softened.

• While the bacon and onions are cooking, prepare the parsley and garlic. Place the parsley and garlic with a small pinch of salt into a food processor and pulse just a couple of times.

• Preheat the oven to 350°F.

• Place the zucchini into a large bowl. With a wooden spoon, mix in the cooked onions and bacon. Mix in the spinach, parsley, and garlic. Mix in half of the Parmesan. Taste, and add black pepper and more salt to taste. Mix in the eggs.

• Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of olive oil. Put the zucchini spinach mixture into the dish and pack it down. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little olive oil.

• Bake in a 350°F oven for 40-45 minutes, until the top is nicely browned. Serve immediately. Reheats well.

Easy Recipes. Ham and Cheese Potato Casserole

Easy Recipes. Ham and Cheese Potato Casserole

Ingredients:

• 2 cans of cream of celery soup, undiluted

• 16 oz. sour cream

• 1/2 c. water

• 1/2 tsp. pepper

• 2 pkgs. (about 28 oz. each) frozen potatoes (we use Southern Style Hashbrowns)

• 16 oz. velveeta process cheese, cubed

• 2 1/2 c. cooked ham, cubed
  
  
  
  

Preparation:

In a large bowl, combine the soup, sour cream, water and pepper. Then stir in the potatoes, cheese and ham.

Divide between 2 greased 11 x 7 in. casserole dishes. Cover and freeze. When you are ready to cook, thaw in the refrigerator overnight. Remove from the refrigerator for 30 minutes before baking. Bake at 375 for 40 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Date Pinwheel Cookies,summer cooking recipes

Date Pinwheel Cookies,summer cooking recipes

To enjoy these spirals of buttery cookie and sweet date filling any time, keep a roll of the dough in the freezer.

Prep Time: 35 mins

Total Time: 45 mins

Servings: Makes about 84 cookies.

Ingredients

• 1 8-ounce package (1-1/3 cups) pitted whole dates
• 1/2 cup water
• 1/3 cup sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla
• 1/2 cup butter or margarine
• 1/2 cup shortening
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 3 tablespoons milk
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1

Snip pitted whole dates. Place dates in a saucepan. Stir in water and 1/3 cup sugar. Bring to boiling, then reduce heat. Cook and stir about 2 minutes or until thickened. Then stir in lemon juice and 1/2 teaspoon vanilla. Set the filling aside to cool.

2

Beat butter or margarine and shortening with an electric mixer about 30 seconds or until softened. Add about half of the flour. Then add the 1/2 cup sugar, the brown sugar, egg, milk, 1 teaspoon vanilla, baking soda, and salt. Beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Cover and chill about 1 hour or until easy to handle.

3

To shape, divide the dough in half. Place each half of the dough between 2 sheets of waxed paper. Using a rolling pin, roll each half into a 12x10-inch rectangle. Remove top sheets of waxed paper.

4

Spread date mixture over each half of the dough. From a long side, roll up each half into a spiral, removing bottom sheet of paper as you roll. Moisten and pinch edges to seal each roll. Wrap each in waxed paper or plastic wrap. Chill for 4 to 48 hours.

5

Grease a cookie sheet; set aside. Cut the dough into 1/4-inch-thick slices. Place slices 2 inches apart on the prepared cookie sheet. Bake in a 375 degree F oven for 10 to 12 minutes or until done. Remove cookies from cookie sheet and cool on a wire rack. Makes about 84 cookies.

Make-Ahead Tip

Wrap shaped dough and place in airtight container or plastic freezer bag and freeze up to 1 month. Bake as above.

Nutrition Facts

Calories 56, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 4 mg, Sodium 22 mg, Carbohydrate 8 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet

Wild Rice Stuffing,Easy Summer cooking recipes

Wild Rice Stuffing,Easy Summer cooking recipes.

This whole grain side dish recipe has only 1 gram of fat per serving yet is hearty and satisfying, especially when served with lean meats, chicken or fish.

Prep Time: 15 mins

Total Time: 1 hr

Servings: Makes 6 servings

Ingredients

• 1/4 cup wild rice
• 1-3/4 cups water
• 1/4 cup brown rice
• 1 teaspoon instant chicken bouillon granules
• 1/8 to 1/4 teaspoon ground sage or nutmeg
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped celery (1 stalk)
• 1/3 cup sliced green onion (3)
• 1/2 cup sliced almonds or pine nuts, toasted (see tip, page 000) (optional)

Directions

1

Rinse uncooked wild rice in a strainer under cold water about 1 minute; drain. In a medium saucepan combine wild rice, the 1 3/4 cups water, uncooked brown rice, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

2

Add mushrooms, celery, and green onion. Cook, covered, over medium-low heat about 25 minutes more or until vegetables are just tender, stirring frequently. If desired, stir in almonds. Serve immediately, or cool and use to stuff a 3-1/2- to 4-pound broiler-fryer chicken (see stuffing tips). Makes 6 servings.

3

Make-ahead directions: Prepare as above through step 2. Transfer stuffing to a 1-quart casserole. Cover and chill for up to 24 hours. Stir in 1/4 cup water. Bake, covered, in a 375 degree F oven about 30 minutes or until heated through.

4

Low-Fat Easy

Nutrition Facts

Calories 66, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 155 mg, Carbohydrate 13 g, Total Sugar 1 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 1%, Iron 3%. Exchanges: Vegetable 1, Starch .5.
Percent Daily Values are based on a 2,000 calorie diet