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Spinach, Pasta and 3-Cheese Bake

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Spinach, Pasta and 3-Cheese Bake

I finally got my hands on Half Baked Harvest’s Super Simple Cookbook that came out October of 2019! This book by Tieghan Gerard is amazing.

There are beautiful full-page photographs for each recipe, which I like. It’s nice to see what the end result is supposed to look like, even if mine don’t really ever turn out like the photo.

The first recipe I wanted to make is Spinach and Artichoke Mac-and-Cheese Bake on page 125. You may notice a tiny discrepancy between the original name and my Spinach, Pasta and 3-Cheese Bake. There’s a reason for that…

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Prue Leith’s Veggie Sausage Plaits

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Vegetable Sausage Plait

I am so excited that the Avid Baker’s Challenge group has chosen The Great British Bake-Off’s website as a recipe source this year. If you watch the Great British Bake-Off, you’re familiar with one of the judges – Prue Leith.

The Avid Baker’s Challenge chose Prue Leith’s Veggie Sausage Plaits  to start off this year’s baking challenges. It’s gonna be an interesting year!

The first thing to know about about Veggie Sausage Plaits is that there is no sausage in them. I’m guessing that Prue has taken a standard sausage plait and made it vegetarian, but still wants to everyone to know it’s originally a sausage plait. Or maybe it’s the shape of the filling when you place it on the pastry dough. No matter – let’s get going!

Vegetable Sausage Plait

The pastry dough for this is quick to throw together in the food processor. It has tons of butter and the end result is a buttery, flaky, terrific pastry.

Stuff  the pastry with vegetables, cheese, and a few spices, and you have a very tasty pastry lunch or dinner. A little side salad and your meal is complete and satisfying.

The dough rectangle measurements used in the recipe are a little off to me. I recalculated and changed them a bit so that not much pastry is cut away and wasted. Roll the dough rather thin (3 to 4 mm.) so it will be wonderfully flaky after baking instead of thick and doughy.

Vegetable Sausage Plait

The recipe also says to put frozen spinach in a sieve and pour boiling water over it to thaw it out. Uh, why wouldn’t you initially just thaw out the spinach? I’m changing the instructions a little (and couple of unobtainium ingredients) so that the recipe is put together a little more easily.

Be patient when plaiting (braiding) the pastry. It’s easy to do – just take it piece by piece and layer the strips diagonally over the filling and tuck them in a bit. Brush the beaten egg over all of the surface – top, sides, and in between the plaits. It bakes up beautifully golden, shiny brown and tastes as good as it looks.

Be creative with the filling, making sure to pat any juicy vegetable or meat very dry before filling the pastry so it won’t leak and be soggy. I added a little mild Italian sausage in one of the fillings and it was great in there.

My final opinion? I love the pastry on Prue Leith’s Veggie Sausage Plaits. The filling is really tasty, too, but be creative and stuff whatever you like into these little pocket pies. I’m thinking a cherry filling will be terrific!

Vegetable Sausage Plait

Vegetable Sausage Plait

Prue Leith's Veggie Sausage Plaits

Yield: 4-5
Prep Time: 30 minutes
Cook Time: 25 minutes
Inactive Time: 15 minutes
Total Time: 1 hour 10 minutes

Adapted from Prue Leith's Veggie Sausage Plaits; outstanding pastry, yummy filling.

Ingredients

  • The Pastry:
  • 200g (7.05 oz) all-purpose flour
  • 200g (7.05 oz) butter
  • 1 scant tsp salt
  • 135g (4.75 oz) plain Greek yogurt
  • The Filling:
  • 300g (10.5 oz) frozen spinach, thawed
  • 120g (4.2 oz) feta, crumbled
  • 2 tbsp bread crumbs
  • 1/4 tsp onion powder
  • 1/4 tsp garlic salt
  • 1 egg, beaten
  • salt and pepper to taste
  • The Topping:
  • 2 tsp fennel seeds
  • 1 egg, beaten (to glaze before baking)

Instructions

  1. Preheat the oven to 400°. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
  2. Put the flour, butter and salt into a food processor and pulse until combined and like bread crumbs. Add in the Greek yogurt and pulse briefly until just combined (will be crumbly). Transfer the dough to a medium bowl and with your hands, knead the dough very gently and briefly until it comes together.
  3. Form into a disk and wrap with plastic wrap. Place dough into freezer for about 15 minutes while you're putting the filling together.
  4. Place the thawed spinach in between paper towels, twist and squeeze to release all of the liquid possible. Replace the paper towels with dry ones and squeeze again to make sure all of the liquid is out of the spinach.
  5. Put the spinach in a medium bowl and add the feta, bread crumbs, onion powder, garlic powder, and egg. Stir to combine and then salt and pepper to taste (feta is kind of salty, so it may not need much salt). The mixture may seem a bit dry, but will moisten up.
  6. Remove the pastry from the freezer. Flour your counter or marble very generously and roll out the dough until fairly thin (3 to 4 mm.) and approximately 21" x 9 1/2" rectangle. Use a pizza cutter or very sharp knife to cut three 7" x 9" rectangles. (There will be a little dough cut off on the ends to make straight edges - these sizes are approximate.) If the dough is sticking to the counter after rolling it out, take a wide spatula and gently scoot it under the dough to unstick it.
  7. Take about 1/3rd of the filling and roll into a 9" log. Place the log vertically on the rectangle. Use a sharp knife to make diagonal 1/2" strips evenly on both sides all the way up the rectangle. Cut off the top two diagonal strips and lay the end flap of dough to cover the top of the filling. Working from the top, fold the first left strip over diagonally and tuck under the right side of the filling. Then repeat with the right strip. Continue with the other strips until you are at the bottom. Before crossing the bottom strips, fold the layer of end dough up over the end of the filling, then finish with the final two strips.
  8. Repeat the plaiting with the other two rectangles, then transfer all three to the prepared baking sheet. Brush the plaits on the tops, sides and in every nook and cranny with the beaten egg. Top with fennel seeds if desired or finish off with a sprinkle of salt.
  9. Bake for 25 to 30 minutes, checking at 25 minutes, until medium golden brown on tops and sides. Serve warm or let cool completely on a rack and wrap well to store.

Notes

Tips and Stuff:

Be sure and weigh these ingredients - if you don't have a kitchen scale, you can get one fairly cheaply from Amazon or Bed, Bath, and Beyond.  They are worth the investment for baking purposes.

The original recipe:  used fromage frais instead of plain Greek yogurt, used crumbled Cheshire cheese instead of feta, and had 1 tsp of fresh dill, finely chopped.  I chose to use the substitutes.

I used salted butter, so backed off on the teaspoon of salt to about 3/4 of a teaspoon and didn't salt the filling because the feta is fairly salty.  

If you don't like fennel seeds, don't use them.  These pockets are great without them.

I cooked one link of mild Italian sausage and added it to one-third of the filling to see what it would be like.  Yep, was good.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 203Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 95mgSodium: 863mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 13g

Nutrition Values are Approximate

© Prue Leith, The Great British Bake-Off
Category: Pies/Pastry/Puddings

Quick and Easy Spinach-Artichoke Calzones

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Spinach Artichoke Calzones

Quick and Easy Spinach-Artichoke Calzones is a recipe that was deep down in that sack of recipes I cut out and saved over the years. I finally pulled it out and revised it quite a bit. It started out as Roasted Chicken-Artichoke Calzones by Cooking Light, but I took out the chicken, changed and deleted a few more ingredients and it became an accidentally-vegetarian yummy meal.

These calzones are really quick to throw together. Basically all of the ingredients except for the egg wash are thrown together and mixed in a large bowl.

Then the mixture is divided between two big ‘ol roll-out pie crusts (thank you Pillsbury), sealed up and baked. Uncomplicated ingredients with a delicious result.

Spinach Artichoke Calzones

The original recipe was made with pizza dough, so if you prefer more of an authentic calzone, you’re more than welcome to use that. I just like the way the pie crust is flaky and slightly crunchy.

These ingredients go great together and the cheese binds it all together. It’s got that tang from the marinated artichokes, a bit of garlic bite, and the savory spinach flavor. Just great for a quick weeknight or weekend meal. You can easily half this for two servings if you’d like.

Spinach Artichoke Calzones

This Quick and Easy Spinach-Artichoke Calzones recipe is flexible – if you want to add a few more vegetables or use a different cheese then go for it. (Make sure the vegetables are patted dry and chopped fairly small.)

Use your imagination and you’ll create the perfect combination for you and your family.

Spinach Artichoke Calzones

Quick and Easy Spinach-Artichoke Calzones

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Tangy from the artichokes, savory from the spinach and full of melty cheese with a flaky crust.

Ingredients

  • 1 12 oz. jar of marinated artichokes, drained, patted dry and finely chopped
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 garlic clove, minced
  • 1/4 tsp onion powder
  • 4 C baby spinach, rinsed, patted dry and chopped
  • 8 oz. bag of shredded 4-cheese Italian Cheese
  • 1 box (2 crusts) rolled pie dough (I use Pillsbury), thawed.
  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 400°. Prepare baking sheet - cover with aluminum foil and spray with cooking spray.
  2. In a large bowl combine the chopped artichokes, salt, pepper, garlic, onion powder, spinach, and cheese and stir until mixed together.
  3. Unroll one of the thawed pie crusts and pile half of the mixture on one half of the dough, leaving about 1/2 inch around the edges. Fold the empty half of the dough over the filled half and pinch edges together well with fingers or fork. Make 4 to 5 slits on top of the dough. Brush the top and edges liberally with the egg wash and place on the baking sheet. Repeat with the 2nd pie crust.
  4. Bake for about 30 minutes, until the crust is medium golden brown, turning the pan once during baking. Remove from oven and let sit for about 5 minutes before cutting. Cut into 4 equal parts and serve.

Notes

Tips and Stuff:

I like the pie crust because it comes out crispy and flaky, but you can use pizza dough if you'd rather make it a more traditional calzone.

Make sure artichokes and spinach are rinsed and patted completely dry before stirring together.  

Serve with fresh melon as a side.  Yum.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 468Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 81mgSodium: 701mgCarbohydrates: 42gFiber: 7gSugar: 1gProtein: 15g

Nutrition Values are Approximate

© Cooking Light
Category: Main Course

Soufflé Omelet with Spinach and Brie

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I’m in a cooking club and one of this month’s cookbooks to choose a recipe from is Half-Baked Harvest by Tieghan Gerard. It was published in 2017 and there are so many wonderful recipes I want to make from it.

The first one, though, has to be this Soufflé Omelet with Spinach and Brie. Don’t be intimidated by the word “omelet” – it’s easier to make than you’d think.

The original has an addition of artichokes in it, but I chose to make the omelet with just the spinach and Brie because I wanted a lighter lunch. It’s perfect this way and have noted the slight adaptations in the recipe below. If you want to try it with artichokes, knock yourself out!

Here’s a photo of it after I snarfed half of it down.

I’ve never made a real, live omelet before. Meaning, in the past I’ve slopped some eggs into a pan, sprinkled them with cheddar cheese and flopped it over. Acceptable, but not really an omelet.

This omelet is puffy, almost like a Dutch baby pancake, and because of that, the honey butter and blueberries are perfect with it. The spinach, melted brie and that sauce are such a delicious, unbelievable combination.

Surprisingly it’s easy to put together and besides the Brie, I had all of the ingredients on hand. (Confession: it’s the first time I’ve ever bought Brie. I know, right?)

If you have a family brunch or are just looking for an outstanding dish for breakfast or lunch for yourself, do try this Soufflé Omelet with Spinach and Brie. You’ll definitely be glad you did!

I think I’ll make another one tomorrow. And maybe the day after that. Can’t let that Brie go to waste.

Souffle Omelette with Spinach and Brie

Soufflé Omelet with Spinach and Brie

Yield: 1 - 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Fluffy omelet stuffed with baby spinach and melted brie.  Topped with a honey butter sauce and sprinkled with fresh blueberries.

Ingredients

  • 3 large eggs, separated
  • 1/4 C whole milk, heavy cream or a combination of both
  • kosher salt and freshly ground pepper
  • 3 tbsp butter
  • Handful of baby spinach
  • 2 oz Brie cheese, thinly sliced (rind on or off)
  • 1/4 C honey
  • 2 tbsp fresh blueberries

Instructions

  1. Separate the egg whites and yolks into two medium bowls.  
  2. In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
  3. Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes).  Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
  4. In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat.  Add the egg mixture and smooth it evenly and gently to fill the pan. 
  5. Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes. 
  6. Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt.  Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose.  Cook for 1 minute.
  7. Remove the pan from the heat and slide the omelet onto a plate.
  8. In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey.  Stir until melted and combined.  Remove from heat and stir in a pinch of kosher salt.
  9. Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries.  Serve immediately.

Notes

Tips and Stuff:

I used about a tablespoon of heavy cream along with 2% milk to fill out the fourth cup.  

The original recipe also includes artichokes, but I thought it would be too much for a light lunch.  The way I made it was perfection!

Just a note on putting the ingredients on the omelet.  Move them more to the center and leave about an inch on the outside so the ingredients won't squish out when you fold the omelet over.

I used the rind on Brie, but if you prefer, take it off.

Hold the pan down almost touching your plate to slide it off.

I only used about half of the honey butter sauce because it would've made it too rich for me.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 564Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 373mgSodium: 611mgCarbohydrates: 40gFiber: 1gSugar: 38gProtein: 18g

Nutrition Values are Approximate

© Tieghan Gerard
Category: Breakfast

Cheesy Spinach Macaroni Casserole

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Here’s a quick and easy one for you from our family cookbook. My sister, Sherry, submitted this Cheesy Spinach Macaroni Casserole and I’m sure when her two kids were young and at home she used this as a weeknight standby recipe.

It’s good and filling and slips a little spinach in there in a way the kids would like!

Spinach Macaroni Casserole

I didn’t have any macaroni in the house, so I used penne. Any short pasta would probably work fine with this one.

This actually seemed to get better the longer it stayed in the refrigerator! If you’re looking for an easy throw-together recipe that tastes good too, this would be the one to try.

Spinach Macaroni Casserole2

Don’t forget to smother this Cheesy Spinach Macaroni Casserole with warm pasta sauce and the extra sprinkle of Parmesan!

Spinach Macaroni Casserole

Cheesy Spinach Macaroni Casserole

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Time: 10 minutes
Total Time: 1 hour 10 minutes

Hearty, cheesy, easy weeknight pasta casserole

Ingredients

  • 1/2 lb ground beef
  • 1/2 C chopped onion, (I used a tsp of onion powder)
  • 1 clove garlic, minced
  • 8 oz macaroni, cooked and drained
  • 1 pkg. frozen spinach, thawed and drained
  • 2 C milk
  • 2 eggs, beaten
  • 1 1/2 C shredded mozzarella
  • 4 tbsp Parmesan, (fresh, not canned)
  • 1 regular-sized jar pasta sauce, heated

Instructions

  1. Preheat oven to 350 degrees.
  2. In a skillet, lightly brown the beef, onion and garlic.  Drain the grease.  
  3. In a large bowl, stir together the beef mixture, cooked macaroni, spinach, milk, eggs, mozzarella and 2 tbsp. Parmesan. 
  4. Pour into a greased glass baking dish and sprinkle with remaining Parmesan.
  5. Cover and bake at 350 for 45 minutes.  Let stand 10 minutes.  Cut into squares and spoon about 1/2 C. heated pasta sauce over the top.  Sprinkle with additional Parmesan if desired.

Notes

Tips and Stuff:

You can also use about 4 cups of fresh baby spinach and saute it along with the beef.

My sister said it's good without the ground beef, too!

The recipe says to cover while baking, but I forgot to do that.   It browned nicely without covering it.

You know what?  I love Prego Healthy Start pasta sauce - the taste is terrific without adding a bunch of stuff to it and it was really good on this casserole.

Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 90mgSodium: 315mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 18g

Nutrition Values are Approximate

© sblades
Category: Casseroles