- Category: Recipes
- 2 Tablespoons melted butter ( cooking spray can be substituted)
- 2 Tablespoons Olive Oil (Greek)
- 2 lbs spinach,
- 2 Tablespoons unsalted butter
- 8 medium garlic cloves, mashed to a paste
- 1 1/2 cups heavy cream
- 8 ounces Blue cheese, crumbled (1 cup) (find a Blue that has a heavy marbling for better flavor)
- 1/2 cup thinly sliced scallions,
- 1 shallot thinly sliced
- 4 large eggs, lightly beaten
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper ( 10 - 15 turns on a pepper mill)
- 11/2 pound sourdough bread, crusts removed, cut into 1-inch cubes
Preheat oven to 400ºF.
Brush a shallow, oval baking dish (about 12 by 7 inches) with butter. ( cooking spray)
Spinach: In a large sauté pan, heat 2 Tablespoons of olive oil. Add the spinach and sauté until spinach is wilted.
Prepare Pudding: Melt the butter in a small saucepan. Add the garlic paste and cook over moderate heat, stirring, until just golden. Stir in the cream and Blue Cheese and bring to a boil. Stir in scallions and spinach and cook for about 30 seconds. Remove from the heat.
In a large bowl, gradually whisk the Roquefort spinach cream sauce into the eggs. Add salt and pepper, stir in the bread cubes and let stand until the cream is absorbed, about 5 minutes
Bake: Spoon the bread pudding mixture into the pan. Bake in the center of the oven for 25 - 40 minutes or until it is set and golden. Transfer to a cooling rack and let sit for 5 minutes.
- Category: Recipes
- Written by Rachanne
3 cups whole wheat organic flour
1 tsp. sea salt
1/3 cup vegetable oil
1 cup warm water
Directions: combine flour, salt, vegetable oil in a large bowl. Add the water until it forms a dough. Take 1 to 2 inches of dough and knead the dough into a ball. Flatten dough with your hands or rolling pin. Use a flat pan on medium heat and place tortilla on pan. Let cook until there are brown spots and turn over to do the same on the other side.
Fresh Blueberry and Cranberry Relish
1 cup fresh orange juice
8 oz. fresh cranberries
1 tablespoon orange zest
3/4 cup sugar
1 tsp. vanilla
Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, for about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend.
Makes 12 1/4 cup servings
Nutrients per serving:
Calories 76, fat 0, cholesterol 0, sodium 0, dietary fiber 0, protein 0
As a side on traditional holiday dinner plates.
Poured over turkey, pork or ham.
Over vanilla ice cream, sorbet, or frozen yogurt.
Added to a turkey and cream cheese sandwich to freshen up leftovers.
Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor
10 Minute Apple Sauce
6 Gala apples, peeled, cored, and quartered
6 Fuji apples, peeled, cored, and quartered
2 cup unfiltered apple juice
4 tablespoons cognac or brandy or a flavored liquer (such as raspberry or strawberry or apricot)
4 tablespoons butter
6 tablespoons honey
1 teaspoon ground cinnamon
In a microwave-safe container with a lid combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.