74.78.117.16 at 18:08, 22 March 2014

2014-03-22T18:08:19Z

74.78.117.16: Created page with "Serves: 6 Active Time: 30 minutes Total Time: 30 minutes From: http://www.vegetariantimes.com/recipe/potato-spinach-bake/ =Ingredients= 1 large Russet baking potato (about ½..."

2014-03-02T22:46:16Z

Created page with "Serves: 6 Active Time: 30 minutes Total Time: 30 minutes From: http://www.vegetariantimes.com/recipe/potato-spinach-bake/ =Ingredients= 1 large Russet baking potato (about ½..."

New page

Serves: 6

Active Time: 30 minutes

Total Time: 30 minutes

From: http://www.vegetariantimes.com/recipe/potato-spinach-bake/

=Ingredients=
1 large Russet baking potato (about ½ lb.), rinsed and unpeeled

Salt and ground black pepper to taste

1 cup uncooked quick-cooking barley

2 bunches spinach (about 20 oz.), trimmed and rinsed

2 ½ cups low-fat shredded cheddar

2 large roasted red peppers, cut into strips

1 cup marinara or spaghetti sauce for garnish

=Directions=
== Step 1 ==
Preheat oven to 450F. Spray 9-inch deep-dish pie plate with nonstick cooking spray. Bring 2 cups water to a boil.
Slice potato into 1/4-inch-thick slices, and place around bottom of pie plate in single layer. Reserve any remaining potato slices for another use. Spray potato slices lightly with nonstick cooking spray,

== Step 2 ==
Meanwhile, cook barley according to package directions, drain and place in large mixing bowl. Cut spinach widthwise into large pieces, and, using water clinging to leaves, steam spinach in covered pot until wilted, 2 to 3 minutes. Remove from heat, drain and press out excess water. Combine with barley in mixing bowl. Add 2 cups shredded cheese, and toss together.
Place pepper strips on potato slices. Mound barley mixture on top of pepper strips, sprinkle top with remaining 1/2 cup cheese and bake 7 to 10 minutes more, or until cheese bubbles and browns.

== Step 3 ==
Remove from heat, slice and serve. Pass with marinara sauce.

@@ Line 24: / Line 24: @@
 =Directions=
 == Step 1 ==
-Preheat oven to 450F. Spray 9-inch deep-dish pie plate with nonstick cooking spray. Bring 2 cups water to a boil.
+Pastry Cream: In medium saucepan, whisk together 1 1/2 cups milk, sugar and salt.
-Slice potato into 1/4-inch-thick slices, and place around bottom of pie plate in single layer. Reserve any remaining potato slices for another use. Spray potato slices lightly with nonstick cooking spray,
 == Step 2 ==
-Meanwhile, cook barley according to package directions, drain and place in large mixing bowl. Cut spinach widthwise into large pieces, and, using water clinging to leaves, steam spinach in covered pot until wilted, 2 to 3 minutes. Remove from heat, drain and press out excess water. Combine with barley in mixing bowl. Add 2 cups shredded cheese, and toss together.
+Put flour into small bowl. Add remaining 1/2 cup milk little by little, stirring to make a smooth paste. Press paste through sieve with wooden spoon into saucepan with milk-sugar mixture. Add vanilla and orange oil or extract. Stirring constantly, bring to a boil over medium heat. Continue cooking and stirring 6 minutes longer. Scrape into bowl using spatula. Place plastic film directly on top and chill 4 to 6 hours. (Makes 2 cups.)
-Place pepper strips on potato slices. Mound barley mixture on top of pepper strips, sprinkle top with remaining 1/2 cup cheese and bake 7 to 10 minutes more, or until cheese bubbles and browns.
 == Step 3 ==
-Remove from heat, slice and serve. Pass with marinara sauce.
+Crust: In food processor, combine flours, oil, sugar, baking powder and salt. With motor running, add ice water by the tablespoonful and process just until dough comes together, about 4 minutes.

Dinners/potato spinach bake - Revision history

74.78.117.16 at 18:08, 22 March 2014

74.78.117.16: Created page with "Serves: 6 Active Time: 30 minutes Total Time: 30 minutes From: http://www.vegetariantimes.com/recipe/potato-spinach-bake/ =Ingredients= 1 large Russet baking potato (about ½..."