Monday, August 3, 2009

We're Strong at the Finish

My kids love to eat. They will eat healthy foods as fast as they will eat junky foods. The other night at a restaurant, the server jokingly asked Anna Jane if she wanted brussel sprouts for dessert. Anna Jane grinned and enthusiastically told him "Sure!"

My point is that I don't have to hide veggies a la Jessica Seinfeld. So here are two unbelievable spinach recipes. You can't hide the spinach, both dishes are absolutely green.

The first recipe is accompanied by photos....start with a box of thawed chopped spinach, rinsed and squeezed dry.

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Next, you need one package of this:

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Minus one slice for sweet Henry. Unwrap every little slice and you have this:

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Which you throw in the trash. And this:

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Which you chop like this:

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Now put that into the microwave. Add this:

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As much as you need to reach your desired consistency. And please note that you can only use milk from a McDonald's Happy Meal in this recipe. There is no room for experimentation. Well, okay...if your oldest child did not fix herself a bowl of cereal and then leave the milk carton without a lid on the floor instead of putting it back in the fridge where your youngest child could find it and then spill it and then slip in it when you needed the milk for this recipe and now you have to clean up spill, comfort child with knot on his head and continue on with the only resources left in the house because you don't want to drive to the grocery store for the 3rd time today...then you can skip the Happy Meal milk and use grown up milk instead.

You want to be able to either drizzle the cheese over chips or dip the chips in, so you will definitely have to add some amount of milk to thin. Keep in mind the spinach will add body to the cheese mixture. Also keep in mind that you can always add more milk. If it doesn't end up all over the floor.

This is the consistency the cheese and I agreed upon:

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Stir in the spinach and add some grated parmesan, one of the most valuable ingredients ever.

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Stick it in the microwave whenever it gets too thick. Heat and milk will bring it to the right consistency. Too thin? Add more parmesan, or let it cool down.

Pour it over chips or in a big bowl for dipping, and watch the spinach nachos fly off the plate.

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The next recipe has no photos. I usually make it during the cooler months. But I couldn't decide what was more inappropriate, sharing this recipe in the summertime, or leaving it out of a post dedicated to spinach. In the end, there was no way to leave it out. Please keep reading after you see the name of the recipe.

This recipe is for

Spinach Brownies
(keep reading keep reading keep reading)

This is one of the yummiest recipes ever. I got it from my mom. Come to think of it, I served them at lunch after Anna Jane's baptism, which was during the summertime, so go ahead, make them all year round.

I will just have to type the recipe, no helpful or amusing photos. But I hope that helps to illustrate how valuable this recipe is. I sensed an urgency to get it out there without delay!

1 cup flour
1 tsp salt
1 tsp baking powder
2 eggs
1 cup milk
1/4 lb melted butter
1 (10oz) package frozen spinach, thawed and well drained
1/2 chopped onion (if you are making these for my sister, leave the onions out)
1 lb sharp cheddar cheese, shredded

Stir together flour, salt and baking powder. To flour mixture add beated eggs, milk and melted butter. Stir. Add other ingredients and stir again. Pour into a 9x13" pan. Bake at 350 for 30-35 minutes. Cut into squares when cooled. You can freeze or reheat at 350 for 10-12 minutes. Blot well on paper towel.

Unlike Anna Jane, many of you do not care for green vegetables for dessert. Let me assure you, these will not be mistaken for the chocolate brownie version. They are only called brownies because of their shape. And perhaps for shock value. But as any brownie is, they are delicious. And necessary to include if you are blogging about spinach.

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  1. You're strong at the finish cause you eat your spinach... ha! aren't you clever. How are your other projects coming?

  2. The brownie spinach recipe originally came to me from Diane and Sophie Booras. Love, Mom