Spinach And Goat Cheese Shells Recipes

Steps:

• Preheat the oven to 350F and grease two 9 x13" oblong pans + a 9" square pan.
• Pour a thin layer of sauce on the bottom of the pan, set aside.
• Bring a large pot of water to a boil and add the 2 tbsp of kosher salt.
• Add the pasta and cook 8-9 minutes (it will not be completely done). Drain well.
• In a large bowl, mash the tofu with the ¼ tsp kosher salt, black pepper, paprika, garlic, leeks, oregano, thyme, parsley, half of each cheese, spinach and 1 cup of the marinara sauce.
• Spoon mixture into the shells, placing them in the prepared pan as you go.
• Sprinkle with remaining cheese and pour remaining marinara overtop.
• Bake for 40 minutes. Let stand 5 minutes before serving.

Steps:

• In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
• Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
• Serve immediately topped with goat cheese and walnuts.

Steps:

• Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
• Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
• Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the butter to a skillet over medium heat.
• 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
• 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
• 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
• 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
• 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
• 9. Remove the cover, and drizzle on the lemon juice.
• 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
• 11. PLATE/PRESENT
• 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
• 13. Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
• Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

Steps:

• Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
• Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

Steps:

• Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
• Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
• Crumble cheese or cut into pieces and set aside.
• In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
• Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
• Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
• Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.

Steps:

• In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
• Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
• Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
• Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.