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(Someone please tell me if this should be posted somewhere else)
Last night tried a great recipe called Mushroom-Spinach casserole that I got off Linda's low carb site. Eating it reminds me of the wonderful spinach quiche my sister used to make for me in college. Here's how I wrote it down in my 3 ring binder:
8 oz fresh mushroom
1 med onion chopped
2 T butter
16 oz frozen fresh spinach, thawed and drained
2 eggs slightly beaten
1/2 c. sour cream
pinch ground nutmeg (next time I will use a big pinch or about 1/2 tsp)
1 tsp. salt, 1/2 tsp pepper (next time I will use 3/4 tsp., I think my kosher salt is saltier than regular table salt)
1/4 c. freshly grated Parmesan (I used vintage white cheddar)
Makes 6 servings, 7g carb, 3g fiber, 4g net
Saute mushrooms, onion, in butter until slightly browned. Add spinach. Stir in eggs, sour cream, nutmeg, salt & pepper. Spoon into greased 1-1/2 quart casserole, sprinkle w/cheese. Bake at 350 about 45 min.
Y'all, this was good! And heats up well the next day, in fact, the next day the nutmeg was more noticeable. Just be sure to squeeze most of the water out of the spinach, you don't want it wrung completely out, but a good firm squeeze...
I might try this again using feta cheese and/or bacon. I think the bacon would make it more guy-friendly (mine does not favor spinach but he tried it and ate 1/2 serving)
Have fun!
Last night tried a great recipe called Mushroom-Spinach casserole that I got off Linda's low carb site. Eating it reminds me of the wonderful spinach quiche my sister used to make for me in college. Here's how I wrote it down in my 3 ring binder:
8 oz fresh mushroom
1 med onion chopped
2 T butter
16 oz frozen fresh spinach, thawed and drained
2 eggs slightly beaten
1/2 c. sour cream
pinch ground nutmeg (next time I will use a big pinch or about 1/2 tsp)
1 tsp. salt, 1/2 tsp pepper (next time I will use 3/4 tsp., I think my kosher salt is saltier than regular table salt)
1/4 c. freshly grated Parmesan (I used vintage white cheddar)
Makes 6 servings, 7g carb, 3g fiber, 4g net
Saute mushrooms, onion, in butter until slightly browned. Add spinach. Stir in eggs, sour cream, nutmeg, salt & pepper. Spoon into greased 1-1/2 quart casserole, sprinkle w/cheese. Bake at 350 about 45 min.
Y'all, this was good! And heats up well the next day, in fact, the next day the nutmeg was more noticeable. Just be sure to squeeze most of the water out of the spinach, you don't want it wrung completely out, but a good firm squeeze...
I might try this again using feta cheese and/or bacon. I think the bacon would make it more guy-friendly (mine does not favor spinach but he tried it and ate 1/2 serving)
Have fun!
