Spinach Spoon Bread Food

CREAMED SPINACH AND EGG BREAD BOWL RECIPE BY TASTY

Steps:

• In a large pan, sauté spinach until cooked then place in a strainer to drain excess water.
• Melt butter and cook onion until soft. Whisk in flour. Make sure there are no lumps. Add cream and milk, then stir until thickened.
• Return spinach to mixture. Add salt, nutmeg and pepper, then stir until fully incorporated.
• Hollow out a sourdough bowl, line the hole with mozzarella cheese, then spoon creamed spinach in. Spoon a dip in the middle, then crack an egg in the dip so it doesn't fall out of the bowl.
• Bake at 350˚F (175˚C) for 25 minutes, until the egg is set and the white has solidified.
• Season with salt and pepper.
• Nutrition Calories: 3030 Fat: 214 grams Carbs: 243 grams Fiber: 24 grams Sugars: 44 grams Protein: 82 grams
• Enjoy!

BAKED SPOON BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
• Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
• Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
• Bake in the preheated oven until golden and puffed, about 35 minutes.

SPOON BREAD

Steps:

• Scald milk (do not boil); stir in the butter, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside to cool until lukewarm. , Add beaten egg yolks; mix thoroughly. Fold in stiffly beaten egg whites; mix gently but thoroughly. Pour into greased 2-qt. baking dish. Bake at 375° for 1 hour or until top is golden brown. Serve immediately.

SPINACH SPOONBREAD

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, till crumbly.
• Preheat the oven to 375°F.
• Sauté the onion in the butter until it's soft and becoming golden brown, about 10 minutes.
• In the meantime, add the ricotta, salt, egg substitute or eggs, spinach, and grated cheese to the large bowl.
• When the onions are almost done, stir in the thyme and nutmeg. Remove them from the heat, and add them to the large bowl.
• Mix everything together thoroughly, and spoon it into a greased pie pan. Spread with the sour cream. This is best done by dolloping the sour cream atop the filling, then using a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle with paprika, if desired.
• Bake the quiche for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, also; that's OK.
• Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.

SPINACH BREAD

Steps:

• Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
• Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.

VEGETABLE SPOON BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
• In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly.
• Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.

SPINACH SPOON BREAD

Steps:

• Preheat oven to 350°F.
• Bring a small pot of water to a boil, and add 1/2 teaspoon salt and the spinach.
• When spinach wilts, drain in a colander and run cold water over spinach until it is completely cool.
• Whisk together cornmeal, buttermilk, egg yolks, the remaining 1/2 teaspoon salt, baking soda, white pepper, butter, nutmeg, and roasted garlic.
• In a clean, dry bowl, using an electric hand mixer, beat egg whites until stiff peaks form.
• Fold egg whites into cornmeal mixture. Add spinach and stir. Spray a 2-quart baking dish with vegetable spray and add spoon bread batter.
• Bake spoon bread 30 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean.
• ROASTED GARLIC: Preheat oven to 300°F; cut the top off the head of garlic, and place both pieces on foil; mix 1 teaspoon water and 1/2 teaspoon olive oil, and drizzle over garlic; sprinkle with coarse salt and freshly ground black pepper; close foil and roast 1 hour, or until garlic cloves ooze from their papery skins; squeeze out the roasted garlic and use as needed.

QUICK AND EASY SPINACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with non-stick cooking spray.
• Heat olive oil in a skillet or frying pan over medium heat. Add garlic and saute until soft, about two minutes. Add spinach and cook until liquid has evaporated. Stir in salt, pepper, Parmesan and garlic powder. Remove from heat and let cool.
• On a lightly floured surface, roll out pizza crust into a 10x14 inch rectangle. Spread spinach mixture and mozzarella cheese on top of dough. Starting from on end, roll up the crust to make one large loaf. Pinch seam to seal. Place loaf onto prepared baking sheet.
• Bake in preheated oven for 20 to 25 minutes, until golden brown.

SPINACH SPOON BREAD

Steps:

• Preheat oven to 350°F. Cook creamed onions and spinach as directed. Drain spinach well. Mix all remaining ingredients together (except cheese).
• Place in greased soufflé pan.
• Bake for 35 minutes, or until knife comes out clean. After removing from oven, sprinkle with handful of shredded cheese. Serve warm.

SPINACH BREAD

Steps:

• Cook spinach as directed on package. Drain very well.
• Saute onions in butter in skillet.
• Mix in spinach, mushrooms, cheeses (except parmesan), and all other ingredients. Spread on bread.
• Sprinkle parmesan on top.
• Bake at 350 for 10 to 15 minutes.

KENTUCKY SPOON BREAD

Steps:

• In a large saucepan, heat 3 cups milk over medium heat until bubbles form around sides of pan. , Meanwhile, in a small bowl, combine the cornmeal, sugar, salt and remaining milk until smooth. Slowly whisk cornmeal mixture into hot milk. Cook and stir until mixture comes to a boil. Reduce heat; simmer for 5 minutes, stirring constantly. , Remove from the heat. Sprinkle baking powder over the cornmeal mixture, then stir it in with the butter. In a small bowl, beat egg yolks; stir in a small amount of hot cornmeal mixture. Return all to the pan and mix well. , In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into the cornmeal mixture. Fold in remaining egg whites until blended. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until puffed and golden brown. Serve immediately.

TRADITIONAL APPALACHIAN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish.
• Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined.
• Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture.
• Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven.
• Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.