Stuffed shells.
"W. Baker" > wrote in message
...
> Julie Bove > wrote:
> : Angela wanted me to buy some fresh spinach for green smoothies. And I
> want
> : to make some stuffed shells. With spinach in them. I don't think I
> have
> : ever made the cheese stuffed shells from scratch. Way back before we
> knew
> : of the food allergies, I used to buy frozen ones. And I can still do
> that
> : for Angela but due to the eggs in them, I can't eat them.
>
> : I have run across at least one recipe that doesn't require the egg.
> It's
> : just a mix of ricotta and parmesan cheese in it. Ah but the spinach
> part.
> : All of the recipes I see call for frozen spinach, thawed and juices
> squeezed
> : out.
>
> : I have made plenty of lasagna using spinach. I know I have used frozen,
> but
> : I also think I have used fresh. I remember just chopping it finely and
> : adding it to the cheese. But perhaps this would work differently in
> lasagna
> : because you let it sit after baking and the juices would be absorbed? I
> do
> : put other veggies in my lasagna and I do saut? them first.
>
> : So my question is... Do you think I could just chop the spinach finely
> and
> : add it to the cheese? Or should I cook it and cool it first?
>
> : Thanks.
>
>
> You do have to reduce some of the liquid in the raw spinach or the result
> will be watery. YOu shoul dcook the spinach down(It doesn't take long)
> and then I woul dchop it and drain well, including squooshing it to remove
> water.
Thanks!
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