One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Friday, January 25, 2013

Spinach Cups

Don't these look like green eggs?  This would be fun to make on St. Patrick's Day too.

This recipe calls for 6 oz. of fresh spinach, chopped up in the food processor.  I tripled the recipe, but did not triple the spinach.  I used organic baby spinach for mine.  The only thing for me making these in winter, was using up all the eggs we had.  With the colder weather, we are not getting as many.  I did not triple the salt either.

By the way, these re-heat nicely too.  Only one of the kids didn't like these - must have been the spinach.  In fact, one daughter ate them for her after school snack.

I'm betting that these could be cooked and frozen individually also.  I did that one school year, but with mini frittatas.  The kids just took one out the night before, and heated it quickly for breakfast, before school. Next summer I plan to make these again using homemade goat's milk ricotta. And of course home grown garlic and spinach.  Yum!

Spinach Cups
(from Tired and Wired? by Marcelle Pick)

6 oz. fresh spinach
1/2 cup part-skim ricotta cheese
1/2 cup shredded Parmesan cheese
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
Freshly ground pepper to taste
Unsalted butter, for greasing muffin cups *

Preheat oven to 400°F.

Finely chop spinach, using a food processor if preferred (this is what I did).  Then in a large bowl, mix ingredients together well.

Lightly grease 4 muffin cups.  Divide mixture among the 4 cups.  Bake 17 to 20 minutes, or until the spinach cups are set.  Cool in pan for 5 minutes, then loosen cups by running a butter knife along edges.  Serve.

Serving:  2 (2 spinach cups for serving)  

*Tip:  We save butter wrappers and keep them in a container or ziploc bag in the refrigerator.  They are then a quick way to grease pans (or to butter corn on the cob).   

Also, you could probably leave the salt out of this recipe.  I think the ricotta is salty enough for this recipe.

  

4 comments:

Carolyn said...

Those look heavenly!! Although I'll probably have to wait until I get some wild Lambs Quarter (to use in lieu of the spinach) and wait until my lazy chickens start laying again! Thanks for the recipe :)

Sam I Am...... said...

I kept wondering where I'd heard the name Marcell Pick before and I'm still wondering. I think she's a nutritionist and was she on PBS? It's driving me nuts! LOL!
Those look great and they have everything I love in them! I may have to get that book as you've featured many good recipes from it! Healthy too which is a real talent to make healthy taste delicious at the same time. It used to be that healthy food meant no flavor but not anymore! Thanks!

Candy C. said...

What a neat cookbook, you have found some real winning recipes in it! I already printed out the Lentil Casserole and now I'm going to print this one! :)

Katmom said...

Hope things are getting better for you and your family... It's still bone chilling cold here too.
UUGGHH! I can hardly wait for Spring!
>^..^<