Spinach Roll-Ups

9 years ago From The Kitchen

Lasagna noodles aren’t just for lasagna. They can be used in many creative ways. Try this recipe for a sure ‘cold day comfort food’ pleaser.

One package traditional lasagna noodles (not the no-boil type)

2 boxes of frozen chopped spinach, thawed and drained to remove excess moisture*

1 large container ricotta cheese

3 eggs

1 1/2 cup grated parmesan cheese

1 tbsp. dried basil

salt and freshly ground black pepper to taste

1 – 2 jars of canned pasta sauce – or homemade if you prefer

Boil the lasagna noodles until al dente.  Drain and set aside.  Mix all remaining ingredients except the pasta sauce together well.  Place a lasagna noodle on paper towel to remove excess moisture.  Spread the cheese/spinach mixture along the noodle (see picture).  Roll up and place in pre-greased casserole pan.  Repeat with all the noodles.  Cover with the pasta sauce.  Cover with aluminum foil and bake at 350F for 45 minutes. Remove the foil and top with more sauce if desired and cook another 15 – 20 minutes.

*Here’s a tip for removing moisture and quick thawing frozen spinach.  Place the frozen spinach in a non-stick fry pan and cook over medium heat.  The spinach will thaw and the excess water will absorb away for perfectly dry spinach.

 

Another ‘frozen bread dough’ idea..

9 years ago From The Kitchen

This idea came to me one day, really by accident.  I was planning on making a roll-up with frozen pizza dough, but only had frozen bread dough on hand.  Anyway, the results were delicious!

Thaw the bread dough in bag on the counter.  When thawed, roll out to a rectangle approx., 5″ x 12″, brush with olive oil.  Spread over the dough some crushed garlic, parmesan cheese and mozzarella cheese.  From here you can add things like diced roasted red peppers, herbs, etc.  Just not too much because you want to roll it.  Roll the dough along the long side.  Pinch together and place on a baking sheet on the seam and shape into a round.  Allow to rise covered with plastic wrap.  Bake at 350F until golden.

Easy (Very Easy) Crusty Bread

9 years ago From The Kitchen

If you love fresh bread with your dinner – or any time for that matter!  You’ll love this recipe.  It’s prepared the night before and couldn’t be easier.  I had this at a friends’ house once and threatened to hunt her down for the recipe. She obliged and now I have to share it.

Easy Crusty Bread

3 cups unbleached all purpose flour

1 3/4 tsp salt

1/2 tsp instant or rapid-rise yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours (on the counter, not the fridge). Overnight works great. Heat oven to 450F. When the oven has reached 450 place a cast iron pot with a lid (a leCrueset type) in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Dough will be sticky. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 mintes. Remove bread from oven and place on a cooling rack to cool.  Enjoy!

Fresh Bread

9 years ago From The Kitchen

Admittedly this isn’t a recipe at all.  I just have to share this idea, since I use it all the time to fill the house with that baked bread smell, plus the bonus of having a nice fresh loaf to accompany dinner.  I keep frozen bread dough loaves handy in the freezer all the time.  Take out in the morning, place in a greased bread pan, cover with plastic wrap and set aside.  By the end of the afternoon you should have a nicely risen loaf ready for the oven.  Who can resist?