Friday, February 29, 2008
Cottage Cheese and Spinach Gratin
This is a great way to sneak some vegetables into your children's diet if they like eggs!
from Vegetarian Cooking for Everyone by Deborah Madison
Original Recipe (my shorter, everyday adaptation follows)
2 bunches spinach, stems removed
5 eggs, beaten
1/2 cup chopped parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese (low-fat or nonfat is fine)
salt and freshly milled pepper
1. Preheat the oven to 350 degrees. Generously oil an 8x10-inch gratin dish.
2. Cook the spinach with the water clinging to its leaves in a wide skillet over medium-high heat until wilted. Press out liquid, but reserve it. Finely chop the spinach.
3. Beat the eggs and add the herbs and cheese along with 1/2 teaspoon salt and a little pepper. Stir in the chopped spinach and the reserved cooking liquid. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 minutes, then cut into diamonds or squares.
Betsy's Everyday Adaptation
1 box frozen chopped spinach, cooked according to package directions and drained (let cool slightly)
5 eggs, beaten by hand with whisk
parsley if I have it
1/2 teaspoon dill seeds or dillweed (herbs de provence, basil, etc. are also good)
2 cups cottage cheese (any size curd and/or amount of milkfat)
1. Preheat oven to 350 degrees. Grease gratin dishes, or 8x8-inch pan.
2. Combine drained spinach, beaten eggs, herbs, and cottage cheese. Pour into pan. Bake until set, about 45 minutes. This can also be reheated in microwave for hungry toddler's breakfast (or assembled the night before and popped in the oven when you first get up).