Spinach Cheese Frittata January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentSpinach Cheese Frittata
Another great find in a cookbook that was a Christmas gift! Delicious casserole! Preheat oven to 300°F.
Ingredients Supplies/Equipment
2 cloves fresh garlic frying pan
1 small cooking onion hand whisk
1 Tbsp butter 9″ square baking dish
9 – 10 large eggs
1/2 cup milk
1 box (300 g) frozen chopped spinach (thawed and squeezed dry)
1 brick (250 g) cream cheese, cut into small cubes
1 cup cheddar cheese, grated
Cook garlic, onion and butter together in frying pan until garlic is clear and onion is cooked. Let cool. Meanwhile, grate cheddar cheese and cut cream cheese into small cubes. Squeeze liquid out of thawed spinach by rolling in a paper towel. Whisk eggs until frothy. Add milk, a sprinkle of salt and pepper, and whisk together. Add garlic and onion mixture, spinach, cream cheese, cheddar cheese and mix together. Pour into a 9″ square
baking dish and bake at 300°F for 30 – 40 minutes until edges are golden brown and center is firm.
The cream cheese is such a soft, gooey delight! It’s wonderful!
Warm Black Bean Salad October 28, 2008
Posted by Teresa in : Dinner, Lunch , add a commentThis is great with the Lime and Honey Glazed Salmon! 
It’s also from the Rachel Ray 365:No Repeats cookbook.
- 2 tsp. extra virgin olive oil (EVOO)
- 1 medium red onion (chopped)
- 1/2 to 1 tsp. crushed red pepper flakes (medium heat to extra spicy)
- 1 tsp. ground cumin
- 1 red bell pepper, cored, seeded and chopped
- 10 oz. frozen corn kernels, defrosted (or you could used canned)
- 1/2 cup chicken stock or broth
- 15 oz. can of black beans, drained and rinsed
- a lime, to be juiced (or used the bottled kind)
- 2-3 tsp. fresh cilantro leaves chopped
- 6 cups baby spinach (I used frozen and it was okay too)
Preheat a medium skillet over medium heat with 2 tbsp EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 minutes.
Add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook just until the beans are heated through. Remove the skillet from the heat and add the juice of a lime (or from a bottle), the cilantro and the spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve with the lime and honey glazed salmon, or whatever else you like!
