Spinach Archives - Pure Grace Farms

Spinach and Parmesan Souffles

June 26, 2014 by Shari Eckstrom 17 Comments

Spinach has always been given a bad rap. If it wasn’t for Popeye when I was growing up I never would have touched the stuff. Now days I can’t get enough of it. Funny how our tastes change as we get older. It’s a good thing too; spinach is easy to grow and as my mother would say,”It is good for you and will make you nice and strong”.

Spinach and Parmesan Souffles make great use of this delicious and healthy green. Souffles can be a little intimidating to some, but the worse that can happen is they fall a bit after coming out of the oven (as mine did in the pictures). So it’s important to be ready to dig right in.

Tim attested to the fact that the Spinach and Parmesan Souffles are still delicious, even when a bit deflated. He went out on a limb last night and gave this raving review, ” Not bad for a foo foo meal.” Apparently, to Tim, anything without meat is a girlie meal. Poor misguided soul.

Spinach and Parmesan Souffles

Ingredients

2 tbsp butter, divided (plus additional for buttering souffle ramekins)
6 tsp dry breadcrumbs
2 cups packed, fresh baby spinach (about 6 oz)
⅔ cup milk
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon fresh rosemary, finely chopped
¼ teaspoon freshly ground black pepper
½ cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg yolks (room temperature)
4 large egg whites (room temperature)
¼ teaspoon cream of tartar

Instructions

Place a baking sheet in the oven. Preheat oven to 425°.
Generously coat 6 (4-ounce) ramekins; in each ramekin sprinkle evenly 1 tsp breadcrumbs, tilting and turning dishes to coat sides completely.
Heat a large nonstick skillet over medium-high heat. Add 1 tbsp of butter. Once butter has melted, add spinach; cook for 2 minutes or until spinach wilts and turns bright green, stirring constantly. Place spinach in a colander; set aside.
Mix together in small bowl flour, salt, rosemary, and pepper.
In a small saucepan over medium-high heat, add 1 tbsp butter. Once melted, add flour mixture to pan and stir for a minute until mixed with melted butter and a chunky paste is formed. Slowly add milk and whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, set aside to cool for about 10 minutes.
Press any liquid from spinach, and coarsely chop.
Stir in spinach, cheese, and egg yolks into cooled flour mixture. Set aside.
Combine egg whites and cream of tartar in a large bowl. Beat with a mixer at high speed until medium peaks form (whites should fall slightly from the beaters when lifted, be careful not to over beat . Gently stir a large spoonful of whites into spinach mixture to loosen the flour mixture up.Then carefully fold in the remaining egg whites. The idea is to retain as much of the fluffy egg white as possible while still incorporating everything together.
Gently spoon mixture into prepared dishes. Lightly tap ramekins a few times on the counter to level. Place dishes on preheated baking sheet and return to the oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 22 minutes or until puffy and golden brown. Serve immediately.

Recipe adapted from Cooking light: Spinach and Parmesan Souffles

Spinach Parmesan Souffles recipe shared with:

*My Pinterventures: Merry Monday Linky Party **Mrs Tee Love Life Laughter: Mommy Monday *Creative K Kids: Bloggers Brags Pinterest Party * Memories by the Mile: Treasure Box Tuesday *Lou Lou Girls *Creative K Kids: Tasty Tuesdays *Mandy’s Recipe Box: Totally Talented Tuesday’s *My Paper Craze: Creative Spark Link Party *Crafty Allie: Worthwhile Wednesday *Sweet Haute: Thursday Sweet Haute *Lambert’s lately: Create it Thursday

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Preserve The Harvest Series: How to Freeze Spinach

June 24, 2014 by Shari Eckstrom 28 Comments

Preserve the Harvest Series

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money. A sane approach to sustainability! Next up…How to Freeze Spinach.

Let’s Talk Spinach

Spinach is a green leafy vegetable; high in vitamin C and rich in iron. It is a cool-season crop and can be grown in spring or fall. Once temperatures begin to soar, spinach will bolt (go to seed). Once bolting begins, the leaves tend to be bitter. For best results plant early in spring, or later in fall when the weather just begins to turn. Harvesting spinach can be done all at once; removing the whole plant at the base of its stem, or can be done as needed, by snipping off the leaves. Harvest early in the morning before the ground heats up to retain the most moisture content in your spinach leaves. Spinach deteriorates quickly so have a plan and know how to freeze your spinach as soon as possible after harvesting. For more information Gardening Know How: Picking Spinach-How to Harvest Spinach

How to Freeze Spinach

Washing spinach leaves several times is very important to remove all dirt and debris prior to freezing. Place spinach in a sink full of water and rinse thoroughly. Drain, fill again with fresh water and repeat at least three times. There is nothing worse than grit when biting into a mouthful of spinach.
Once washed, pick through leaves and remove any that are older, tough or none too fresh. These leaves can still be used to make a fabulous Pesto. After leaves are sorted, tear larger leaves into 2 to 3 inch pieces.
Prepare ice bath for spinach. Fill sink with ice and add cold water. Important to plunge spinach into ice bath after allotted steam time to stop the cooking process.
Place spinach leaves into steamer basket for large pan.
Add about 1 -2 inches of water to a large pan and bring to a boil. Once boiling, reduce heat to a simmer, place steamer basket filled with spinach into pan, cover with lid and set timer for 2 minutes.
Once timer goes off, immediately remove spinach from pan, place spinach into colander and plunge into ice bath.
Allow spinach to cool for 3 minutes, remove from ice water bath, spin in salad spinner or blot dry on paper towels to remove excess water.
Place spinach leaves in heavy duty freezer bag or a Vacuum Sealing System in 1 to 2 cup portions as desired. Remove as much air as possible from bag to prevent freezer burn.
Date, label and freeze.

Spinach will keep for about 12 to 14 months when using a Vacuum Sealing System and about 10 to 12 months when using a heavy duty freezer bag.

How to freeze spinach Shared with:

Detours in Life: Tickle Me Tuesday *Creative K Kids: Tasty Tuesday’s *The Shady Porch: Party on the Porch *Foody Schmoody: The Wednesday Roundup *Oh My Heartsie Girl: What I Made Wordless Wednesday *Sweet Haute: Sweet Haute Share Link Party *My Pinterventures: Merry Monday Linky Party *Mrs Tee Love Life Laughter: Mommy Monday *Creative K Kids: Bloggers Brags Pinterest Party * Memories by the Mile: Treasure Box Tuesday *Lou Lou Girls

Spring Quiche With Fresh Spinach, Shallots, Asparagus and Goat Cheese

May 3, 2014 by Shari Eckstrom 20 Comments

This week I find myself in the land of perennial sunshine in Southern California visiting family while staying at my sister’s home; a haven in the countryside. Her home is chock full of memories and beautiful things she has collected over a lifetime. My big sis has been married to the same man for 40 years this August. It’s a joy to sit back and watch the interplay between the two of them, complete with finishing each others sentences. The current of love that runs between the two is quite evident.

I am ashamed to admit that in all this perpetual bliss, my thoughts do not wander to their wonderfully satisfying relationship for long, but scramble off to the garden, fruit orchard and chickens she has skillfully put together in her backyard. I did hold myself back for the first 15 minutes after I arrived to act somewhat interested in how everyone was and how life had been treating them, but inched my way to the backyard as quickly as decorum would allow.

I was amazed to see peaches ripening on the trees, blueberries ripe for the picking, and tomatoes in full bloom. A whole food bloggers paradise. At home my trees are barely budding, and planting tomatoes still a distant dream. I feel like a kid in a candy store and am cooking with abandon.

Today’s recipe is a Spring Quiche with fresh spinach, shallots, goat cheese and roasted asparagus. The combination of fresh vegetables with the salty bite and tang of goat cheese is marvelous. Sprinkle the Spring Quiche with a touch of fresh chopped dill before serving to add an additional layer of flavor; I guarantee it will be sure to leave you smiling!

Spring Quiche with Fresh Spinach, Shallots, Asparagus and Goat Cheese

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

Serves: 6-8

Ingredients

Pate Brisee for single pie crust (see below for link to Recipe)
1½ cups fresh spinach, chopped roughly
2 large shallots, thinly sliced
10 asparagus spears
5 oz goat cheese, plus additional ounce for sprinkling on top of quiche
6 large eggs
2 tbsp olive oil
1 tsp sea salt, plus additional for seasoning asparagus
½ tsp fresh ground black pepper, plus additional for seasoning asparagus
1 tsp hot sauce
¾ cup heavy cream
¾ cup milk (not non-fat)
1 tbsp fresh chopped dill

Instructions

Preheat oven to 375 degrees.
In large iron skillet heat 1 tbsp olive oil over medium high heat.
Add shallots to pan and cook until softened and fragrant. Remove from pan and set aside.
Wipe skillet out with paper towel and set aside to cool.
Crack eggs into medium sized bowl and whisk to blend.
Add salt, pepper, hot sauce, cream and milk. Whisk to combine.
Once skillet has cooled, press Pate Brisee into bottom of pan with edge of crust only slightly coming up side of pan.
In layers, first spread spinach atop crust, followed by the shallots.
Sprinkle goat cheese atop shallots (will not cover whole area, space out evenly)
Pour egg mixture on top of layered vegetables and cheese and poke down spinach into egg mixture so that it is mostly covered.
Place in 375 degree oven for 20 minutes.
In the meantime, place asparagus on baking sheet, add olive oil, a few sprinkles or sea salt and a grind or two of black pepper and place in the oven along with the quiche to roast(about 15 minutes). Remove from oven.
Once quiche has cooked for 20 minutes, remove from oven, place asparagus on top of quiche and push down slightly to set in place. Sprinkle quiche with remaining ounce of goat cheese and return to oven until quiche is set in the middle and slightly browned around the edges(about 15 minutes).
Remove from oven and allow to sit for 5 minutes. Sprinkle with chopped dill, cut and serve.