Spinach and Jack Cheese Bread Pudding from Good Housekeeping
I am not a huge quiche fan but wanted a breakfast-type casserole for dinner so I opted for a bread pudding since I needed to use up some bread. This was very easy. I cut it in half and will add more spices or salt next time or use a more full flavored cheese.
From Good Housekeeping triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
6 large eggs
2 cup(s) (1%) low-fat milk
1/4 teaspoon dried thyme
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 pinch(s)ground nutmeg
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup(s)(4 ounces) shredded Monterey Jack cheese
8 slice(s) firm white bread, cut into 3⁄4-inch pieces
DIRECTIONS
Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.
Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
Remove bread pudding from oven; let stand 5 minutes before serving.
TIPS & TECHNIQUES
For a Mexican-style variation, replace Monterey Jack with pepper Jack cheese and add 4 ounces sliced pepperoni. Serve with salsa.
COOKING INFO
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
NUTRITIONAL INFORMATION (per serving)
Calories
280
Total Fat
13g
Saturated Fat
6g
Cholesterol
233mg
Sodium
545mg
Total Carbohydrate
22g
Dietary Fiber
2g
Sugars
--
Protein
17g
Calcium
Tuesday, July 8, 2008
Pide with yogurt dip
Pide with yogurt dip from Cooking Light
After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.
Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened
Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)
Preparation
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.
Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
writeNutrient();
Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
writePublicationAppearance();
Cooking Light, JANUARY 2006
After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.
Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened
Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)
Preparation
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.
Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
writeNutrient();
Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
writePublicationAppearance();
Cooking Light, JANUARY 2006
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