Easy Gourmet Dinners

Warm Stuffed Courgette (Zucchini) Cups

We always have a first course with our weekend dinners, but, as the summer heats up and we want lighter meals, I start doing more veggie starters, like these.

Little cups are formed by scooping the seeds out of thick slices, but leaving a base to hold the stuffing. A bit of cheese is added for the last few minutes, to just melt and bubble around the edges. Healthy and pretty!

These would be great for a party, as all the work could be done ahead, and then baked at the last minute.

Warm Stuffed Courgette (Zucchini) Cups

1 zucchini (courgette), about 2-1/2 inches (7cm) in diameter and at least 7 inches (18cm) long            300gr, 10.5oz
1 medium tomato           200gr, 7oz
3 - 4 green onions           48gr, 1.7oz
1.5 oz (45gr) cheese, I used a strong 'Comte', Gouda would work         45gr, 1.5oz Gouda
2 tbs fresh snipped basil leaves
olive oil
Greek or other black olives, optional

Cut the zucchini into six 1 inch (2.5cm) rounds. Using a teaspoon scoop out the center of each round leaving 1/4 inch (.6cm) on sides and bottom. Discard 'trimmings' - there won't be much and zucchini is plentiful. Dip the bottom of each zucchini cup into oil and put on a baking sheet.
Clean and finely slice the green onions. You will want about 2 (heaped) tsp of slices. Divide and put into each zucchini cup. Finely chop the tomato and put on top of the onions, mounding it up a bit to get it all in. Bake in 400F (200C) oven for 30 minutes.
While they bake slice the cheese into small thin rectangles, just to make it easier to work with. Remove zucchini and arrange cheese around the edge of the zucchini trying not to let it hang over the sides and leaving some tomato uncovered (prettier). Return to oven until cheese melts.
Remove, arrange three on each plate, sprinkle with basil, garnish with olives and serve.

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Entire Recipe / per serving
Calories:    273 / 136.5
Total Carbohydrates:    22 / 11
   Dietary Fiber:    6 / 3
Total Fat:    20 / 10
Saturated Fat:    9 / 4.5
Cholesterol:    42 / 21
Protein:    17 / 8.5
Calcium:    398 / 199
Sodium:    319 / 159.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Asparagus Risotto

Who can resist the combination of asparagus and risotto?

This could be the perfect side dish for a lovely Mother's Day Dinner, with some grilled chicken perhaps.
Or with a spinach salad as a light lunch....

It expands easily to serve a group.

Unlike most risottos, this is made with the condimenti and rice in the same pan - even easier than usual!

 

Asparagus Risotto

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)           112gr, 4oz
1/2 cup dry, white wine          120gr, 4.2oz
2 1/4 cups chicken stock           500gr, 17.6oz
6oz asparagus           170gr, 6oz
1 small onion or half of large one          88gr, 3.1oz
1 tbs butter           14.2gr, .56oz
1/2 cup grated Parmesan cheese           50gr, 1.8oz

Heat chicken stock and keep hot over low heat. Prepare asparagus, cutting to 1 1/2 inch length, reserving tips. Finely chop onion. In medium sauce pan heat butter; add onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock and all of the asparagus, except tips, and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 2 '1/2 cups' are added put in the asparagus tips. Before the last 1/2 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate. Add the Parmesan, stir, pour into a bowl and serve immediately.
It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

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Entire Recipe / per serving  
Calories:    907 / 453.5
Total Carbohydrates:    112 / 56
   Dietary Fiber:    9 / 4.5
Total Fat:    28 / 14
Saturated Fat:    16 / 8
Cholesterol:    90 / 45
Protein:    36 / 18
Calcium:    656 / 328
Sodium:    1653 / 826.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Stir-fried Turkey with Spring Vegetables

Both V and I love snow peas, or mangetout as the Brit's call them; that early spring edible peapod.

I have a hard time finding them here in my area.  One store, that caters to the local British population, carries them, but it's a bit out of my way. They are clearly labeled 'Mangetout'.  

I asked my green grocer if they had them or would be getting them.

He had no idea what I was talking about.

Mangetout is a French word meaning 'eat it all' (roughly).  More specifically, the French would spell it mange-tout, but, still, I assumed that would be what the French call snow peas.

Apparently not.  I can find no translation anywhere other than mangetout = mange-tout.

Looks like I'll be making a trip back to the other store again.  One really should have them for spring stir-fries!

This cooks quickly, as most stir-fries do, allowing the bright green, spring vegetables to retain their color. I use Brown rice but substitute Basmati if you prefer. Add other spring vegetables if you have them.

Stir-fried Turkey with Spring Vegetables

10oz (300gr) turkey cutlets or tenderloin           300gr, 10.6oz
1 onion           145gr, 5.1oz
2 cloves garlic           8gr, .28oz
4oz asparagus green or white           112gr, 4oz
4oz snow peas (mangetout)            112gr, 4oz
2 tsp sesame oil           9gr, .32oz
2 tsp olive oil            9gr, .32oz
1/2 cup chicken stock           112gr, 4oz
1 tbs sherry (optional)           15gr, .53oz
1 tbs cornstarch (Maizena, corn flour) dissolved in         8gr, .28oz
1 tbs soy sauce plus 1 tbs water           16gr, .56oz
Brown Rice

Thinly slice onion. Mince garlic. Snap off the ends of the asparagus then roll cut . Trim snow peas. Cut the turkey into bite-size pieces. Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes. Add garlic and stir-fry another 2 minutes. Remove onion/garlic from pan and set aside. Add sesame oil to pan and heat. Add turkey and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions. Add asparagus to skillet and stir-fry 3 minutes. Add snow peas to skillet and stir-fry 1 - 2 minutes longer. Return everything to the skillet. Add chicken stock, sherry and bring to a boil. Dissolve cornstarch in soy sauce. Add cornstarch mixture to pan and stir until thickened. Add more soy sauce if desired, according to taste. Serve over Brown Rice.

Brown Rice

2/3 cup quick cooking brown rice          125gr, 4.4oz
1 1/3 cups chicken stock or whatever your rice calls for           310gr, 10.9oz

Cook rice according to package instructions. Fluff and serve.

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Entire Recipe / per serving  
Calories:    1186 / 593
Total Carbohydrates:    136 / 68
   Dietary Fiber:    14 / 7
Total Fat:    25 / 12.5
Saturated Fat:    4 / 2
Cholesterol:    226 / 113
Protein:    97 / 48.5
Calcium:    204 / 102
Sodium:    1722 / 861

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Asparagus Soup

Green asparagus is not the norm here or anywhere in Europe (that I know of).

White is preferred; the bigger and fatter the better.

In Spain, I have seen a 1 pound (450gr) jar of white asparagus with only 1 spear inside.  (Unlike in the US, 'canned' vegetables often come in clear glass jars; asparagus, almost always.)

For 10 months out of the year the asparagus served and eaten comes in a glass jar, fresh is rarely available.

During the other 2 months there are huge mounds of it with sharp-eyed, sharp-elbowed little old ladies picking it over carefully. 

To be honest, I don't know what they're looking for.  I don't know how to judge an asparagus spear greater than an inch (2.5cm) in diameter.

I buy the third kind - violette, pictured below.  They're normally long, slender spears, and always tender. 

They lend themselves to similar preparations to green asparagus - grilling, roasting, frying.

When it comes to soup, though, I will search out the green.  White asparagus soup just doesn't look right!

And it's such a lovely soup for spring. I like to make it earlier in the day and serve it chilled, but it's equally good served warm. You can use milk or cream in place of some of the stock for a creamier version.

Asparagus Soup

1 medium onion           145gr, 5.1oz
1 small - medium potato            125gr, 4.4oz
12oz (350gr) trimmed green asparagus          350gr, 12.4oz
1 1/2 - 2 cups chicken stock           450gr, 16oz
2 tsp butter           9.5gr, .34oz
2 tbs Greek or plain yogurt           37.5gr, 1.3oz Yogurt

Chop onion. Trim asparagus and cut into 1" (2.56cm) lengths. Reserve 2 - 4 tips for garnish. Roughly chop potato. Heat butter in medium saucepan. Add onion and sauté until tender and transparent, about 5 minutes. Add asparagus, potatoes and stock. Bring to a boil, cover, reduce heat and simmer until potatoes are done, about 15 minutes. At any time, drop in the reserved asparagus tips and boil for 2 minutes. Remove and set aside.
When potatoes and asparagus are tender purée in blender, using only as much stock as needed, reserving the rest. Add as much of the remaining stock to get your preferred consistency. Add more chicken stock if you like. I used 2 cups. The soup can be served hot or made ahead to this point, chilled and served cold.
To serve: ladle into soup plates, put 1 tbs yogurt in the center and garnish with asparagus tips.

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Entire Recipe / per serving  
Calories:    370 / 185
Total Carbohydrates:    53 / 26.5
   Dietary Fiber:    15 / 7.5
Total Fat:    12 / 6
Saturated Fat:    7 / 3.5
Cholesterol:    42 / 21
Protein:    18 / 9
Calcium:    216 / 108
Sodium:    792 / 396

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Roast Lamb, Breton Style

Spring Lamb and Easter.

They do seem to go together, don't they?

Growing up we always had ham.

But here, the markets are chock-a-block with lamb: legs, shoulders, saddles, from France, from New Zealand....

Now we have lamb.

I've never been a fan of the bright green mint jelly that so often appears with lamb (Mint sauce, now, that I like)

But I dearly love beans or lentils with lamb.

These are simmered with sage and rosemary, then stirred into the pan juices from the roasted lamb.

I used a partially boned saddle of lamb that weighed 28oz (850gr), for a bone-in leg you'd want about closer to the 3 lbs (1.5kilo)

Please, if you roast a leg or shoulder of lamb, use a meat thermometer.  This is usually an expensive cut of meat and it's a shame to not have it cooked properly - and overcooked lamb, like any meat, can be tough....

Rosy lamb is sublime....

Roast Lamb, Breton-Style

1 piece of lamb for roasting, leg, shoulder, saddle, 1.5 - 2.5 lb, (800-1500 gr) depending on bone            900gr, 32oz, lean, well-trimmed leg shank roast
1 tsp dried rosemary
2 cloves garlic         8gr, .28oz
1 19oz (600gr) can cannellini (white kidney beans), about 2 cups beans      360gr, 12.7oz, drained, rinsed
1 leek          80gr, 2.8oz
1 small carrot         60gr, 2.1oz
1 rib celery        50gr, 1.8oz
2 cloves garlic        8gr, .28oz
2 tsp olive oil        9gr, .32oz
1 tbs dried sage
1 tsp dried rosemary
1 3/4 cups whole tomatoes        425gr, 15oz
2 tbs white wine        30gr, 1oz
2 tbs chicken stock        28gr, 1oz

Lamb: Peel and cut garlic into slivers, 10 - 12 in all. Make slits all over the lamb with the point of a sharp knife. Insert a sliver of garlic into each slit. Sprinkle with rosemary. Place the lamb in a roasting pan just large enough to hold it easily. Roast in 450F (230C) oven for 20 minutes. Reduce the oven temperature to 400F (200C) and roast for another 15 minutes per pound, or until done to your liking. If the pan juices start to burn add a couple of tbs of hot water. Use a meat thermometer, if you have one and roast to 130F (54C) for rosy or cut and peak. When done, remove the lamb, cover loosely with foil and let rest. Add beans and stock to pan, scraping and stirring with a spatula to get all the browned bits.

White Beans: Clean and slice leek. Chop celery, carrot and mince garlic. Drain beans. Heat oil in medium skillet. Add leeks, celery, carrot and garlic and sauté until tender, about 10 minutes. Add herbs and beans. Drain tomatoes, reserving juice/sauce for soup. Roughly chop tomatoes and add to beans. Cover reduce heat and simmer, stirring occasionally, 15 minutes or until carrots are tender. When lamb is done remove from pan and add the beans to lamb roasting pan along with chicken stock and wine. Stir to loosen the brown bits and combine flavors.

To Serve: Spoon beans onto a platter. Slice some of the lamb, arrange on beans, along with the rest of the roast and serve.

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Entire Recipe / per serving   serves 4
Calories:    2461 / 615
Total Carbohydrates:    133 / 33
   Dietary Fiber:    32 / 8
Total Fat:    116 / 29
Saturated Fat:    46 / 11.5
Cholesterol:    608 / 152
Protein:    214 / 53.5
Calcium:    640 / 160
Sodium:    2149 / 537

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Warm Spinach Salad with Bacon and Onion

I'm so tired of being cold.

I want spring.

I want salads and radishes and hamburgers from the barbecue grill.

Instead we have snow in the south of France.

And the north of France and all over Italy.

Don't get me wrong...,

I'm excited in the fall - the first time there is frost on the pumpkin.

I like cold weather. I enjoy spending time in front of the fire and doing things indoors while the snow flies.

But there is something very wrong about snow on the daffodils.

The only good thing about the weather we're having is that the spinach likes it.

So... Here's is an early spring warm salad.

Be careful not to cook the spinach too long; it quickly goes from just wilting to fully cooked and limp. You want it to still look like spinach leaves!

Wilted Spinach with Bacon and Onion.

1 bunch fresh salad spinach           170gr, 6oz
1/2 onion           50gr, 1.7oz
2 slices bacon           50gr, 1.7oz uncooked weight
1 tsp cider vinegar           5.5gr, .19oz

Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on the leaves - what ever is left after draining well - and shake them around a bit, too.
Chop the onion. Sauté bacon in medium nonstick skillet over medium heat until crisp, remove and crumble. Add onion and sauté until tender and starting to brown, 7 - 10 minutes. Add spinach and stir fry for 1 - 2 minutes, just until spinach starts to wilt. Add crumbled bacon, sprinkle with vinegar and serve.

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Entire Recipe / per serving
Calories:    294 / 147
Total Carbohydrates:    12 / 6
   Dietary Fiber:    5 / 2.5
Total Fat:    24 / 12
Saturated Fat:    8 / 4
Cholesterol:    34 / 17
Protein:    12 / 6
Calcium:    186 / 93
Sodium:    554 / 277

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Lentils Provençal

The weather is finally warming up a bit.

I'm starting to think of spring.

Which means I'm starting to think of lamb.... A nice leg of lamb roasted on a bed of potatoes.....

Some folks think one should have mint with lamb.

For me, nothing goes better with lamb than lentils. 

Have the mint if you like, but don't skip the lentils. 

I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence.

Lentils Provençal

2/3 cup dried lentils           120gr, 4.2oz, small green 'du Puy'
1 1/3 cups water and chicken stock mixed - or whatever the package tells you      310gr, 11oz chicken
1 bay leaf
2 shallots           45gr, 1.6oz
2 cloves garlic           8gr, .28oz
2 tsp olive oil           9gr, .32oz
9 - 12 Greek olives           32.4gr, 1.1oz
1 tbs dried parsley
1 tbs Dijon-style Mustard           15gr, .53oz

Briefly inspect the lentils in case someone missed the odd stone. Rinse and drain. Cook the lentils in water and stock, with the bay leaf, about 30 minutes / according to package directions or until done. When done, remove from heat and drain if needed. Remove the bay leaf. 
Finely chop shallots and mince garlic. Heat oil in medium skillet over medium heat. When hot add shallots and garlic, sauté until tender, about 10 minutes. Pit the olives if needed. (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive. This cracks them and the pits can easily be picked out. You could use a meat pounder, too.) Roughly chop olives and add to shalllots along with the parsley and lentils. Heat through. Stir in the mustard and serve.

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Entire Recipe / per serving
Calories:   588 / 294
Total Carbohydrates:    76 / 38
   Dietary Fiber:    23 / 11.5
Total Fat:   16 / 8
Saturated Fat:   2 / 1
Cholesterol:    0 / 0
Protein:    36 / 18
Calcium:   125 / 62.5
Sodium:    1180 / 590

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Orzo Florentine: easy, healthy, delicious

Looking for an easy side dish for a small dinner party?

The pasta can be cooked and the dish assembled ahead of time, then baked just before serving making this perfect for entertaining.

Or just a relaxed evening. 

Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.

I but frozen leaf spinach in 2 lb bags.  It's frozen in squares of 2oz each so grabbing a 'serving' is easy.

Orzo Florentine

8oz (250gr) frozen spinach           225gr, 8oz
1/3 cup orzo                56gr, 2oz
2 shallots              60gr, 2.1oz
2 tsp butter              9.5gr, .34oz
2/3 cup plus 2 tbs chicken stock            175gr, 5.3oz
1/2 tsp marjoram
1/2 tsp basil
1/4 cup (1oz, 30gr) grated Parmesan           25gr, .89oz
1/4 cup (1oz, 30gr) shredded cheese           30gr, 1oz

Finely chop shallots. In small saucepan over medium heat sauté shallots in butter for 5 minutes. Add orzo and sauté 1 minute. Add stock and herbs, cover and simmer until done, 15 - 20 minutes. All stock will be absorbed. Thaw spinach and squeeze out excess moisture. When orzo is done add the spinach and shredded cheese. Stir well to combine. Pour into a lightly oiled glass baking dish, just large enough to hold it. Sprinkle with Parmesan and bake at 375F (190C) until it starts to brown; about 15 minutes. Remove and serve directly from baking dish.

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Entire Recipe / per serving
Calories:   598 / 299
Total Carbohydrates:    65 /32.5
   Dietary Fiber:    8 / 4
Total Fat:   25 / 12.5
Saturated Fat:   14 / 7
Cholesterol:    70 / 35
Protein:    33 / 16.5
Calcium:   746 / 373
Sodium:    958 / 479

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners.

Mushrooms, Stuffed with Bacon and Tomato

My first exposure to mushrooms was as a child. 

The mushrooms were canned (which I deem cruel and unusual punishment - both for the mushroom and the human expected to consume them). They had all of the flavor and texture of a gum eraser.

I quickly convinced myself that they were a nutritional wasteland and proceeded to carefully pick them off of pizzas and out of everything else that crossed my path. 

As an adult I was introduced to fresh mushrooms (I believe they were stuffed with bacon and cream cheese) and I became a convert.  But, for some obscure reason, my original assessment of them having no nutritional value remained.

I considered them fluff: tasty but worthless.

I sit corrected. 

Mushrooms are chock-a-block with goodness.

They have lots of the B vitamins, as much potassium as a banana, copper, selenium, magnesium, phosphorus.... I could go on, but see for yourself.

Point being, I can now feel free to indulge, knowing it's all healthy - plus low in carbs, calories and high in fiber.

I leave out the cream cheese, though:

Mushrooms, Stuffed with Bacon and Tomato

6 large button or cremini mushrooms, 1 1/2 - 2" (3.75 - 5cm) in diameter          84gr, 3oz
1 tbs olive oil           13.5gr, .48oz
1 tbs soy sauce           16gr, .56oz
2 shallots           60gr, 2.2oz
2 slices bacon           14gr, .5oz, cooked, drained
2 tomatoes           400gr, 14oz
1/4 cup shredded cheese           30gr, 1oz
Balsamic Vinaigrette

Clean mushrooms, removing stems. Finely chop the shallots. Cut 3 thick slices out of each tomato. Set aside 4 slices and chop the other 2 slices.
Heat oil and soy sauce in nonstick skillet over medium-high heat. Add mushroom caps and sauté until light brown, 3 minutes, turning once. Remove and place on a baking sheet - with a lip so they don't slide off.
Add shallots and bacon and sauté until the shallots are tender and the bacon crisp. Remove the bacon and drain on a paper towel. Remove the shallots with a fork or slotted spoon and put in a small bowl. Crumble the bacon and add to the shallots along with the chopped tomato. Stir to combine and spoon mixture into the mushroom caps, dividing evenly. Sprinkle, carefully, with cheese and bake in 400F (200C) oven for 10 - 12 minutes, until they are light brown.
To Serve: Place two tomato slices on the side of each plate. Spoon half of the vinaigrette on to the other side and place 3 mushroom caps on top.

Balsamic Vinaigrette

2 tsp Dijon-style mustard          10gr, .35oz
4 tsp Balsamic vinegar           22gr, .78oz
2 tbs olive oil           27gr, .96oz

Combine mustard and vinegar in a small bowl. Slowly add oil, whisking constantly, until thick.

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Entire Recipe / per serving
Calories:   745 / 372.5
Total Carbohydrates:    35 / 17.5
   Dietary Fiber:    6 / 3
Total Fat:   62 / 31
Saturated Fat:   16 / 8
Cholesterol:    37 / 18.5
Protein:    14 / 7
Calcium:   294 / 147
Sodium:    1124 / 562

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Mock Spinach Soufflé; things to do with frozen spinach

Frozen spinach.

A friend of mine, in Andorra, once asked if I had any recipes for frozen spinach. 

She regularly bought bags of it in hot weather to keep cold foods cold after shopping.  Bags of ice were not always easy to get, and bags of spinach worked very well and were cheaper.

She just didn't know what to do with it once she got it home.

I was happy to help.

This has been one of our winter classics for more years than I care to remember.  It goes together in minutes and is chock-a-block with healthy foods.... including the spinach.

We have it as a side dish, but with a bit of bread and a salad it can also make a light lunch.

Mock Spinach Soufflé

8oz (250gr) frozen spinach           225gr, 8oz
2 eggs (substitute 3 egg whites)           130gr, 4.6oz whole eggs
1/2 cup plain or Greek yogurt           125gr, 4.4oz plain
1/4 cup grated Parmesan           25gr, .88oz
pinch of nutmeg
1 tbs olive oil              13.5gr, .48oz

Thaw spinach (use microwave, hot water or saucepan) and squeeze out excess moisture. In medium bowl beat eggs well. Add yogurt, Parmesan and nutmeg. Mix well. Add spinach and mix well. Lightly oil a small baking dish. (I use a 7 inch square glass baking dish) Pour in spinach and bake at 400F (200C) for 30 minutes or until set. Remove and serve directly from baking dish.

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Entire Recipe / per serving
Calories:    548 / 274
Total Carbohydrates:    17 / 8.5
   Dietary Fiber:    5 / 2.5
Total Fat:   40 / 20
Saturated Fat:   13 / 6.5
Cholesterol:    587 / 293.5
Protein:    37 / 18.5
Calcium:   728 / 364
Sodium:    804 / 402

Glycemic Index:  low

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners