Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 Kathleen, it's not my recipe but I don't see why it wouldn't work if you steamed the spinach and chard first. I know canned spinach is nothing I like either. My Mom would eat it cold from the can. LOL Donna & quot;Against the door he leans and starts a scene, And his tears fall and burn the garden green And so castles made of sand fall in the sea,eventually. & quot; SOURCE: Castles Made of Sand - Jimi Hendrix --- On Wed, 7/23/08, Kathleen Pelley <kmpelley wrote: Kathleen Pelley <kmpelley Re: HERB SPINACH and RICE BAKE Wednesday, July 23, 2008, 10:39 AM I also do not like the taste of canned spinach. Since I have a ready source of fresh chard leaves in my back yard [not the stalks] and also spinach, do you think I will need to make any changes to the recipe to use fresh ingredients. Kathleen Eureka CA > I don't care for canned spinach but iut cooked into this dish well. > This is a good left-over clean up recipe.> > HERB SPINACH and RICE BAKE > 1 (15.5-ounce) can spinach > 2 cups rice, cooked > 3/4 cup cheddar cheese, shredded > 2/3 cup low-fat milk > 1/4 cup butter or margarine, softened > 1/4 cup onion, chopped > 2 teaspoons salt > 1 teaspoon Worcestershire sauce (veg version) > 1 teaspoon thyme, ground > > 1. Preheat oven to 350°F and grease a 13x9-inch baking pan. > 2. Drain canned spinach, removing any excess liquid. > 3. Combine spinach with remaining ingredients in a large bowl. > 4. Pour into pan. Cover and bake for 20 minutes. > 5. Uncover and bake an additional 5 minutes or until set. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 Hi Kathleen, I love spinach myself. Any green leaf vegetable is good for nurishment. Thank you for the email. I am in the group. Just don't write or respond often. Love CMH. --- On Wed, 7/23/08, Donnalilacflower <thelilacflower wrote: Donnalilacflower <thelilacflower Re:Hi Kathleen Re: HERB SPINACH and RICE BAKE Wednesday, July 23, 2008, 12:48 PM Kathleen, it's not my recipe but I don't see why it wouldn't work if you steamed the spinach and chard first. I know canned spinach is nothing I like either. My Mom would eat it cold from the can. LOL Donna & quot;Against the door he leans and starts a scene, And his tears fall and burn the garden green And so castles made of sand fall in the sea,eventually. & quot; SOURCE: Castles Made of Sand - Jimi Hendrix --- On Wed, 7/23/08, Kathleen Pelley <kmpelley > wrote: Kathleen Pelley <kmpelley > [vegetarian_ group] Re: HERB SPINACH and RICE BAKE Wednesday, July 23, 2008, 10:39 AM I also do not like the taste of canned spinach. Since I have a ready source of fresh chard leaves in my back yard [not the stalks] and also spinach, do you think I will need to make any changes to the recipe to use fresh ingredients. Kathleen Eureka CA > I don't care for canned spinach but iut cooked into this dish well. > This is a good left-over clean up recipe.> > HERB SPINACH and RICE BAKE > 1 (15.5-ounce) can spinach > 2 cups rice, cooked > 3/4 cup cheddar cheese, shredded > 2/3 cup low-fat milk > 1/4 cup butter or margarine, softened > 1/4 cup onion, chopped > 2 teaspoons salt > 1 teaspoon Worcestershire sauce (veg version) > 1 teaspoon thyme, ground > > 1. Preheat oven to 350°F and grease a 13x9-inch baking pan. > 2. Drain canned spinach, removing any excess liquid. > 3. Combine spinach with remaining ingredients in a large bowl. > 4. Pour into pan. Cover and bake for 20 minutes. > 5. Uncover and bake an additional 5 minutes or until set. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 Donna, Thanks for your response. Whether to steam the spinach or not was basically my question. I know that when I make an omelet and I add spinach, I just put it in unsteamed. It comes out with a delicate flavor and texture that is great. I am not sure if this casserole is cooked long enough or if it would add too much moisture [adjust liquids, etc] Kathleen > Kathleen, it's not my recipe but I don't see why it wouldn't work if you steamed the spinach and chard first. I know canned spinach is nothing I like either. My Mom would eat it cold from the can. LOL > --- On Wed, 7/23/08, Kathleen Pelley <kmpelley wrote: > > Kathleen Pelley <kmpelley > Re: HERB SPINACH and RICE BAKE > > Wednesday, July 23, 2008, 10:39 AM > > I also do not like the taste of canned spinach. Since I have a ready > source of fresh chard leaves in my back yard [not the stalks] and > also spinach, do you think I will need to make any changes to the > recipe to use fresh ingredients. > > Kathleen > Eureka CA > > HERB SPINACH and RICE BAKE > > > 1 (15.5-ounce) can spinach > > 2 cups rice, cooked > > 3/4 cup cheddar cheese, shredded > > 2/3 cup low-fat milk > > 1/4 cup butter or margarine, softened > > 1/4 cup onion, chopped > > 2 teaspoons salt > > 1 teaspoon Worcestershire sauce (veg version) > > 1 teaspoon thyme, ground > > > > 1. Preheat oven to 350°F and grease a 13x9-inch baking pan. > > 2. Drain canned spinach, removing any excess liquid. > > 3. Combine spinach with remaining ingredients in a large bowl. > > 4. Pour into pan. Cover and bake for 20 minutes. > > 5. Uncover and bake an additional 5 minutes or until set. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 After reading the recipe again, I think a short steam and drain then use would be perfect. It might cookj long enougfh to wilt the spinach but if you use chard I doubt it. Donna --- On Wed, 7/23/08, Kathleen Pelley <kmpelley wrote: Kathleen Pelley <kmpelley Re:Hi Kathleen Re: HERB SPINACH and RICE BAKE Wednesday, July 23, 2008, 1:17 PM Donna, Thanks for your response. Whether to steam the spinach or not was basically my question. I know that when I make an omelet and I add spinach, I just put it in unsteamed. It comes out with a delicate flavor and texture that is great. I am not sure if this casserole is cooked long enough or if it would add too much moisture [adjust liquids, etc] Kathleen > Kathleen, it's not my recipe but I don't see why it wouldn't work if you steamed the spinach and chard first. I know canned spinach is nothing I like either. My Mom would eat it cold from the can. LOL > --- On Wed, 7/23/08, Kathleen Pelley <kmpelley@.. .> wrote: > > Kathleen Pelley <kmpelley@.. .> > [vegetarian_ group] Re: HERB SPINACH and RICE BAKE > > Wednesday, July 23, 2008, 10:39 AM > > I also do not like the taste of canned spinach. Since I have a ready > source of fresh chard leaves in my back yard [not the stalks] and > also spinach, do you think I will need to make any changes to the > recipe to use fresh ingredients. > > Kathleen > Eureka CA > > HERB SPINACH and RICE BAKE > > > 1 (15.5-ounce) can spinach > > 2 cups rice, cooked > > 3/4 cup cheddar cheese, shredded > > 2/3 cup low-fat milk > > 1/4 cup butter or margarine, softened > > 1/4 cup onion, chopped > > 2 teaspoons salt > > 1 teaspoon Worcestershire sauce (veg version) > > 1 teaspoon thyme, ground > > > > 1. Preheat oven to 350°F and grease a 13x9-inch baking pan. > > 2. Drain canned spinach, removing any excess liquid. > > 3. Combine spinach with remaining ingredients in a large bowl. > > 4. Pour into pan. Cover and bake for 20 minutes. > > 5. Uncover and bake an additional 5 minutes or until set. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 Do you think that chard leaves take longer to cook than spinach? Kathleen > After reading the recipe again, I think a short steam and drain then use would be perfect. It might cookj long enougfh to wilt the spinach but if you use chard I doubt it. > Donna > > > --- On Wed, 7/23/08, Kathleen Pelley <kmpelley wrote: > > Kathleen Pelley <kmpelley > Re:Hi Kathleen Re: HERB SPINACH and RICE BAKE > > Wednesday, July 23, 2008, 1:17 PM Donna, > > Thanks for your response. Whether to steam the spinach or not was > basically my question. I know that when I make an omelet and I add > spinach, I just put it in unsteamed. It comes out with a delicate > flavor and texture that is great. I am not sure if this casserole is > cooked long enough or if it would add too much moisture [adjust > liquids, etc] > > Kathleen > > > Kathleen, it's not my recipe but I don't see why it wouldn't work > if you steamed the spinach and chard first. I know canned spinach is > nothing I like either. My Mom would eat it cold from the can. LOL > > > --- On Wed, 7/23/08, Kathleen Pelley <kmpelley@ .> wrote: > > > > Kathleen Pelley <kmpelley@ .> > > [vegetarian_ group] Re: HERB SPINACH and RICE BAKE > > > > Wednesday, July 23, 2008, 10:39 AM > > > > I also do not like the taste of canned spinach. Since I have a > ready > > source of fresh chard leaves in my back yard [not the stalks] and > > also spinach, do you think I will need to make any changes to the > > recipe to use fresh ingredients. > > > > Kathleen > > Eureka CA > > > > HERB SPINACH and RICE BAKE > > > > > 1 (15.5-ounce) can spinach > > > 2 cups rice, cooked > > > 3/4 cup cheddar cheese, shredded > > > 2/3 cup low-fat milk > > > 1/4 cup butter or margarine, softened > > > 1/4 cup onion, chopped > > > 2 teaspoons salt > > > 1 teaspoon Worcestershire sauce (veg version) > > > 1 teaspoon thyme, ground > > > > > > 1. Preheat oven to 350°F and grease a 13x9-inch baking pan. > > > 2. Drain canned spinach, removing any excess liquid. > > > 3. Combine spinach with remaining ingredients in a large bowl. > > > 4. Pour into pan. Cover and bake for 20 minutes. > > > 5. Uncover and bake an additional 5 minutes or until set. > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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