Savory Spinach Squares - KMOV.com

Savory Spinach Squares

This is delicious for brunch, as an appetizer or vegetable side dish.

2 eggs, beaten
½ cup milk
½ cup flour
½ teaspoon sea salt or seasoned salt
¼ teaspoon baking powder
¼ teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon nutmeg ( optional)
2 dashes hot pepper sauce ( optional)
1   (10oz.) package frozen chopped spinach, thawed and drained
¼ cup diced purple onion
¼ cup diced red pepper
2 cups Cabot 50% Reduced Fat Pepper jack Cheddar cheese, grated oryour favorite cheese
 
Preheat oven to 350. Grease a 9-inch pie plate or 9” square baking pan. **
In medium bowl, combine eggs, milk, flour, salt and baking powder. Stir in spinach, onion and cheese, blend well. Pour into prepared pan.
Bake 25 minutes or until light golden brown. Serve warm or cool.
 
Variation: add diced ham or bacon
 
Tip This can be made ahead, frozen and reheated. After baking, cool completely and cut into squares. Transfer the squares to a baking sheet; place it in the freezer until the squares are frozen solid. Transfer to a large resealable food storage bag. To serve, reheat the squares in a preheated 325°F oven for 15 minutes.
 
**Homemade Baker’s Joy: use to grease casseroles and baking dishes
1/3 cup vegetable oil
1/3 cup flour
1/3 cup shortening
Beat with a mixer. Store in the refrigerator. Use a paper towel or pastry brush to
grease casseroles and baking sheets.
 
Make Ahead Casserole Tips:
The word casserole comes from the French, first printed in English in 1708, and actually defines the dish used for baking. Casserole cooking became very popular in America in the 1950s, when lightweight metal and glass bakeware were introduced to consumers.
 
Appearance is important add color and texture by using different colored peppers and onions. Pasta’s come in many shapes and sizes. Vegetarians can usually substitute
the meat.
 
When you're feeling energetic or you have some time to spare, put together a casserole or two and store it in your fridge for dinner in the next 2-3 days. Prepare two recipes, freeze one to bake later or give as a gift. Most recipes can be doubled. Cooking for one or two, make one recipe, freeze half .
 
Cook extra rice and pasta freezes well for quick dinners
 
Most casseroles can be frozen, but should be used within 2 months. You can freeze a casserole cooked or uncooked right in its baking dish. First, line the baking dish with aluminum foil, ( a layer of parchement paper is an option) leaving enough overhang to cover and seal in the food later. Add casserole ingredients and either freeze immediately or cook, cool to room temperature, then freeze. Once frozen, use the overhanging foil ends to lift it out of the dish. Cover tightly with the excess foil then seal in a heavy duty freezer bag, or double bag. Be sure to label it so you'll know what it is in a few months, and mark it with the date. You can then thaw and cook the dish in the original baking dish. Thaw in the refrigerator overnight, or allow about double the time in a 350 degree oven. Check with a knife inserted in the center if thawing and cooking at the same time.
 
Freeze casseroles and other dishes made with macaroni, spaghetti and rice by cooking the "pasta" until barely tender before putting it in the casserole or sauce and freezing. To reheat, bake in a medium oven for about an hour. If it looks dry, add a little liquid while baking. Remember to leave room between the top of your casserole and the cover of the dish (to allow for expansion).
 
Let chilled casseroles come to room temperature before you bake

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