I may need to come up with a more appetizing name for this…
What a crazy busy morning! I had hoped to get this posted by this morning, but here it is almost noon and I am just starting it! We are continuing in the food thread today, I don’t always cook like this and am not going to post photos of me making Ramen Noodles (though they did constitute about 1/3 of my diet in college) so you’ll know when I don’t cook. Last night I made a sort of baked Spinach/ Swiss Chard. Don’t run away! I was amazed by how good it was! It was remarkably easy and helped to use up some excess veggies from the fridge (the swiss chard is from last weeks pick-up, not this weeks).
Now, I started this when I got home from work, and then put it on pause when Kyle arrived and we went for a run. By the time we got back, finished preparing it and threw it in the oven (1 hour cook time!), we probably would have eaten our shoes and devoured over half of it at 9 PM when it finished cooking. That being said, though Kyle was very skeptical (truth be told, so was I) we were thrilled by how good this was.
• Bunch of Spinach and half swiss chard washed, chopped/ripped(you can see the bundles in my photo, I am really not sure how much it was but ripped and washed it filled my salad spinner to the brim)
• 1/3 cup all purpose wheat flour
• 3 scrambled eggs
• ½ cup finely grated Parmesan cheese
• ½ cup roughly chopped block cheese (we had cheddar so I used that)
• ½ cup breadcrumbs (in case you wondered, these are my absolute favorites for basically everything)
• Garlic powder and red pepper (I just shook it on evenly over everything; add as much as you like!)
• A handful of fresh parsley, roughly chopped.
• ¼ stick melted butter
• ½ cup milk
• Salt and pepper
The steps to follow:
Preheat oven to 375 F. Cover the bottom of an oiled roast pan/Pyrex with a layer of spinach, layer of flour, etc until both are gone. (I am a TERRIBLE judge of space and size so I had to switch my pan halfway through this. It just needs to be big enough to get all the spinach/ chard in, it’s OK if it seems too full, it will bake down almost flat). Pour eggs over top, evenly and then do the same with the cheeses, breadcrumbs, garlic powder, red pepper and parsley. Finally, whisk together the milk and butter and evenly coat the whole thing, top with salt and pepper and throw it in the oven!
Keep an eye on it after about 40 minutes, the spinach will really bake down, it should look dark green and the cheese will bake nicely on top.
We had it with an Italian sausage, I know it looks obscene, but, there you have it. We are eating through odds and ends in our freezer. I think this would be good with a heftier main dish, for some reason I am envisioning it with roast beef, but it was good as an almost stand-alone meal too and I will definitely make it again!
Let me know if you try it, and really, it tastes much better than it looks!
PS- I also made dehydrated squash and zucchini chips with a little salt and pepper, delicious!