|04-21-2003, 04:34 PM||#1|
Major LCF Poster!
Sommersize spinich bread
PLEASE tell me more. I caught something about this on the Today Show a while ago, but not paying attention
|04-21-2003, 07:56 PM||#4|
Senior LCF Member
Join Date: Nov 2002
Location: In the garden of good and evil
Stats: You're kidding, right?
Start Date: Over and over again.
Here ya go- Spinach Bread
JosieL posted this back in January
Hi all, here is the recipe I promised. This is from Suzanne Somers new book Fast and Easy. I hope I don't get into trouble with this. I give Suzanne full credit.
Quote from Suzanne: This is a must-try recipe. I consider it one of the cornerstone recipes of this book. I have given you two ways to make this bread-- in a glass baking dish or tripling the recipe and making it in a loaf pan. It takes longer to cook in the loaf pan, but you end up with a whole loaf of bread that you can slice and freeze. Then you have spinach "bread" for a whole variety of sandwiches. Try my green eggs and ham recipe (p.181), or invent some of your own.
Butter for greasing baking dish
1 (10 ounce) package frozen chopped spinach - thawed and drained
4 large eggs - beaten
1/4 teaspoon crushed garlic
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Butter an 8x8 glass baking dish.
Mix together spinach, eggs, garlic and season with salt and pepper.
Pour into prepared pan.
Bake for 15 minutes until mixture is set.
Allow to cool slightly. Cut into 4 squares.
Use spatula to remove squares from pan.
Refrigerate or freeze until ready to use.
Variation: To make a whole loaf of this bread, triple the ingredients and pour into well buttered loaf pan. Place pan on baking sheet and bake for 1 hour and 15 minutes at 350 degrees. A whole loaf will yield 12 slices. Use what you need and ; wrap well and freeze extra slices or loaves.
Divechimes - Get Your Buddies Attention Underwater
|04-23-2003, 01:15 PM||#7|
Major LCF Poster!
Join Date: Feb 2003
Stats: 152~176 (preg)~ 133~192 (preg)~146~130 5'4
WOE: Atkins/low cal
Start Date: Jan. 2003
this looks basically like a quiche. Is it real eggy? I don't care for the texture of quiche. Could be a good way to get in those veggies and much needed fiber though!