Rustic Tomato Spinach Bake

Rustic Tomato Spinach Bake

Well, summer is fast approaching its end, but with that comes fresh fall fruits coming off the trees and the last of the garden veggies being dug up and plucked from the gardens. With the coolness in the morning air I’m starting to dream of casseroles. Rustic Tomato Spinach Bake is a wonderful way to use the scads of fresh tomatoes you’re secretly hoarding. It’s an aromatic, homey casserole flavoured with fresh basil, garlic and a good dose of parmesan cheese.

The recipe is inspired by Smitten Kitchen’s Scalloped Tomatoes, which she adapted from Ina Garten. Deb from Smitten Kitchen suggests serving with a poached egg and I couldn’t agree more. Tomato soaked bread chunks infused with garlic and laced with spinach are the perfect cradle for a soft runny egg. It’s lunch in heaven for me! I could seriously eat this for lunch all week, and since my husband is not a spinach fan, this may very well come true for me.

 

Although great with a runny egg, this casserole shines with roasted or grilled meats and would also be lovely with a green salad. Enjoy!

Recipe inspiration for Rustic Tomato Spinach Bake from Smitten Kitchen’s Scalloped Tomatoes

 

Rustic Tomato Spinach Bake
Print Recipe
    Servings
    6-8
    Servings
    6-8
    Rustic Tomato Spinach Bake
    Print Recipe
      Servings
      6-8
      Servings
      6-8
      Ingredients
      Servings:
      Instructions
      1. Preheat oven to 350℉. In a large bowl toss together bread cubes and 2 tbsp olive oil. Spread bread cubes into a single layer on a large baking sheet. Bake for 15-20 until golden, tossing once or twice. Remove from oven and set aside.
      2. Add remaining 2 tbsp of oil to a large skillet over medium heat. Add onion and sauté for 2 minutes until starting to soften. Stir in garlic and continue to cook for 2 minutes, stirring often. Add spinach and toss until wilted. Stir in tomatoes, sugar and salt, stirring to combine. Simmer uncovered for 20 minutes until 3/4 of the liquid has evaporated. Remove from heat and stir in fresh parsley, basil and bread cubes.
      3. Lightly spray a shallow 4-5 cup casserole dish with non stick spray. Pour mixture into casserole and spread out. Sprinkle with parmesan and gruyere. Bake for 30 minutes until bubbly and starting to brown. Remove from oven and allow to rest for at least 5 minutes before serving.
      Wilted Spinach Tomato Salad

      Wilted Spinach Tomato Salad

      Wilted Spinach Tomato Salad gives you fresh spinach at its finest, warmed ever so slightly with hot bacon but still light and bright.  Zingy with mustard dressing and satisfying with croutons and cheese.  Fantastic as it is, but add your favourite grilled chicken or shrimp for a great meal.

      As with many fresh greens, spinach is packed with nutrients like vitamin K, A, C, magnesium and iron…..to name a few. Get your “Popeye on” the delicious way with this bacon infused bowl of goodness.   Wilted Spinach Tomato Salad is a great addition to your summer salad line up. Enjoy!

      Recipe source for Wilted Spinach Tomato Salad:  Compelled To Cook

       

      Wilted Spinach Tomato Salad
      Print Recipe
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time
        25 minutes
        Servings Prep Time
        6-8 people 25 minutes
        Cook Time
        25 minutes
        Wilted Spinach Tomato Salad
        Print Recipe
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time
          25 minutes
          Servings Prep Time
          6-8 people 25 minutes
          Cook Time
          25 minutes
          Ingredients
          Crutons
          Salad
          Servings: people
          Instructions
          Croutons
          1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
          Salad
          1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
          2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
          Recipe Notes

          Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

          Spinach and Quinoa Stuffed Portobello Mushrooms

          Spinach and Quinoa Stuffed Portobello Mushrooms

          Spinach and Quinoa Stuffed Portobello Mushrooms

          follow

          Spinach and quinoa are a great pairing on their own, but toss in a little cheese and nestle into plump portobello mushrooms and you’ve got an awesome meatless meal.  Spinach and Quinoa Stuffed Portobello Mushrooms are healthy, vegetarian, and gluten-free.

          Not only is the portobello mushroom a superb vessel, the meatiness  of the mushroom gives you the “sense” that you’re eating something a little more substantial ….like meat. These Spinach and Quinoa Stuffed Portobello Mushrooms are quite filling on their own and do provide some protein from the quinoa and cheese.  I find the portobello mushroom to be mild in flavour  which makes it great for stuffing with a wide range of fillings. They’re  great way to use left over quinoa, rice, couscous, lentil, and the list goes on.  What can you stuff them with??

          Author:  Compelled to Cook

           

          Spinach and Quinoa Stuffed Portobello Mushrooms
          Print Recipe
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            4 People 15 minutes
            Cook Time
            20 minutes
            Spinach and Quinoa Stuffed Portobello Mushrooms
            Print Recipe
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 People 15 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: People
              Instructions
              1. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
              2. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 1 tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic, herbs, and chili flakes. Continue to cook for another minute over low heat. Add spinach all at once and cook stirring occasionally until spinach has completely wilted. Season with salt and pepper.
              3. To the spinach, stir in quinoa and Parmesan cheese. Adjust salt and pepper to taste.
              4. Fill the mushrooms evenly with the filling pressing just slightly to fill in the mushroom cavity. Top with tomato slices and then sprinkle each with mozzarella cheese or cheese slices. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes until heated through and cheese is melty. Remove from oven and serve immediately.
              Recipe Notes

              -Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.

              -The recipe indicates salt to taste because the type of broth used and salt tolerance will vary.  Taste the stuffing mixture first and add salt to your liking.

              Quinoa Spinach Egg Cups

              Quinoa Spinach Egg Cups

              By far, one of my favourite foods to eat with eggs is spinach.  Add cheese and I’m in heaven!!  Straight out of the pan these Quinoa Spinach Egg Cups have a crispy shell, an oozy egg and melty cheese. Having more of a savoury habit, it’s no wonder I adore these baked egg cups.   Not only do these tasty cups have approximately 11 grams of protein each, they freeze surprisingly well and can be picked up and eaten out of your hand like a muffin.  Convenient, nutritious, snackable and full of texture and flavour is what makes these a winner.

              Has anyone ever had grit in their quinoa?  Sadly, a long time ago I did have a bad experience with quinoa which led me not to use it for some time. The quinoa I had purchased was either not pre rinsed or I did not rinse it enough. I really can’t remember at this point, all I know is the end result was quinoa with little sandy bits. YUK!!  It was awful, because I’d be chewing away happily and then SNAP, I’d aggressively bite down on what feels like sand.  Not a great experience and frankly it turned me off. Luckily common sense prevailed and I realized this grit could be eliminated with proper rinsing or a pre rinsed product.  So I purchased an organic quinoa, pre rinsed and gave it another go.  Tender quinoa with no grit, the way it is meant to be.  In that moment I was transformed into a quinoa lover, so I suppose my point here is to purchase a quality product and have perfect quinoa every time.

              I love this recipe because I’m a shift worker and can pull these out of the freezer for breakfast or lunch and I don’t need anything other than a microwave to warm them up.  They fill me up and keep me feeling full because of the protein content. Best of all, they’re some of my favourite foods all nestled and baked together in one convient cup.  Enjoy!

              Recipe Source:  Compelled To Cook

               

              Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
              Quinoa Spinach Egg Cups
              Print Recipe
              A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                Servings
                12 cups
                Servings
                12 cups
                Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
                Quinoa Spinach Egg Cups
                Print Recipe
                A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                  Servings
                  12 cups
                  Servings
                  12 cups
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Cook quinoa as directed on the package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
                  2. Spray nonstick muffin tray with nonstick spray. Press an approximate 1/4 cup quinoa mixture into the muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup. Bake for 15-16 minutes. Remove from oven and allow to rest for about 5 minutes. Using a rubber spatula or other flat device, scoop cups out of the muffin tray and serve immediately.
                  Recipe Notes

                  Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.

                  Zucchini Spinach Bisque

                  Zucchini Spinach Bisque

                  Got a bounty of zucchini? Zucchini Spinach Bisque is earthy, velvety, and topped with tomato herb cream, making it easy to eat healthy. Not only is this soup simple to prepare, it’s a great way to whittle down your crop. There’s no doubt you will be inundate your family with zucchini bread, cake, muffins and the like just to use it all up. I too am a fan of moist zucchini quick breads so there’s no doubt that I will participate this fall in the onslaught of zucchini treats.

                  Today however, I feel the zucchini needs to come out of the shadows of flour, sugar and chocolate chips. Here the zucchini is front and center, thick and luscious. No cream, no flour, just a sprinkling of rice to lend body. The tomato herb cream brightens and cuts through all the earthiness to create the perfect spoonful.

                  Zucchini and spinach are low in calories but high in fibre, vitamin C and vitamin A, making this soup healthy and nutritious. I love this recipe because it’s simple, nutritious and a warming way to use zucchini. Enjoy!

                  Recipe Source: Inspired by Williams-Sonoma Zucchini Puree with Oregano Cream

                   

                   

                  Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
                  Zucchini Spinach Bisque
                  Print Recipe
                  Earthy, thick and velvety, topped with a bright tomato herb cream.
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time Passive Time
                    45 minutes 30 minutes
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time Passive Time
                    45 minutes 30 minutes
                    Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
                    Zucchini Spinach Bisque
                    Print Recipe
                    Earthy, thick and velvety, topped with a bright tomato herb cream.
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time Passive Time
                      45 minutes 30 minutes
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time Passive Time
                      45 minutes 30 minutes
                      Ingredients
                      Bisque
                      Tomato Herb Cream
                      Servings: people
                      Instructions
                      Bisque
                      1. In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
                      2. Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
                      Tomato Herb Cream
                      1. In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.