Daily Archives: August 3, 2008

A Recipe for Popeye

Spinach Rice Gratin Recipe
(adapted from

This recipe is very versatile and you can really add any vegetables you’d like to it. I don’t cook with frozen spinach very often (usually too much of a spinach taste compared to fresh spinach), so I wasn’t sure what I would do with the 1/2 a container of frozen spinach I had left. Luckily, Jason loved this so much I made another batch 3 days later!

2 1/2 cups leftover/pre-cooked brown rice, room temp
7 oz frozen chopped spinach, thawed and drained
1 medium can of sliced black olives
1/2 medium red onion, diced
½ medium yellow squash
½ medium zucchini
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Parmesan Cheese (fresh is definitely better)
3 large eggs
1/2 teaspoon fine grain sea salt.


  1. Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
  2. In a large bowl combine the rice, and frozen spinach.
  3. Stir in 1/4 cup of the cheese.
  4. Blend in remaining vegetables
  5. In a small bowl whisk together the eggs, and salt and then fold the eggs into the rice mixture.
  6. Pour into the prepared baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden.

Homemade Ravioli

My first shot at Ravioli!

One day I was at the grocery store and decided I wanted to buy some egg roll wrappers to make some spring rolls. I had always wanted to make my own and figured we would give it a try. However, as the week progressed I decided I wasn’t really in the mood for spring rolls or any Chinese for that matter. So, the wrappers sat in the refrigerator, staring me in the face every time I open the door. As the expiration date neared, I knew I had to do something with them. One Sunday afternoon, I decided I would make “homemade” Ravioli. While the wrappers weren’t homemade, the rest would be!

I looked in the pantry, freezer, and refrigerator to see what I could find. I decided to make a vegetarian version and a meat version. I had made some white beans earlier that week and didn’t need all of them at the time, so I figured I would use that as the base of the filling (killing two birds with one stone, because if I didn’t use the beans, they would also have to be thrown in the garbage). I got out my food processor and started working. I am not positive on the recipe or measurements, but the filling consisted of white beans, spinach, multiple Italian seasonings, onion, and fresh garlic. For the meat version, I added some (cooked) turkey sausage links, and for the vegetarian version, I added some broccoli (those of you who know me know that I can’t get enough broccoli!).

As for the wrappers, they were to large to use as is, so I cut them all in half. I then sat down with the ingredients and a bowl of water to assemble. In the center of each sheet I placed some filling in the lower half of the center of the wrapper and topped it with a slice from some mozzarella string cheese. I then dipped my finger in the water and outlined the filling. Next, I folded the wrapper over, making a sandwich with the filling. I wet my finger again and sealed it shut. To let the ravioli dry and seal, I placed it on some wax paper. About 30 raviolis or so later, I was ready to cook them.
I placed a large stock pot full of water on a stove and heated it until boiling. I then dropped 3-4 raviolis in the pot at a time and lowered the heat to about 7 to 8. I let the raviolis boil for about 3-4 minutes, or until the wrappers looked cooked (you can tell just by looking at them). I used a slotted spoon to remove each ravioli and then ran it under cold water to stop the cooking process. I continued this until all the raviolis were cooked.

Serve the raviolis warm with your favorite tomato sauce, Italian side salad, and crust bread with olive oil!
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Posted by on August 3, 2008 in Italian