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 sauté 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.

"Julie Bove" > wrote in message
...
> 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 sauté 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.

It cooks so quickly I would not cook it first in lasagne but am not sure
about what you mean by shells. If I cooked it at all I would do it for
about a minute or so only (wet the spinach and cook in a saucepan with a
lid. On a side note, I always use fresh spinach in meals that call for
it because the frozen stuff really doesn't do anything for me and on the
few times I have used it, it made made the dish watery.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>> 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 sauté 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.
>
> It cooks so quickly I would not cook it first in lasagne but am not sure
> about what you mean by shells. If I cooked it at all I would do it for
> about a minute or so only (wet the spinach and cook in a saucepan with a
> lid. On a side note, I always use fresh spinach in meals that call for it
> because the frozen stuff really doesn't do anything for me and on the few
> times I have used it, it made made the dish watery.

These are big pasta shells that you boil first then stuff with cheese, cover
with tomato sauce and bake.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>> 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 sauté 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.
>>
>> It cooks so quickly I would not cook it first in lasagne but am not
>> sure about what you mean by shells. If I cooked it at all I would do
>> it for about a minute or so only (wet the spinach and cook in a
>> saucepan with a lid. On a side note, I always use fresh spinach in
>> meals that call for it because the frozen stuff really doesn't do
>> anything for me and on the few times I have used it, it made made the
>> dish watery.
>
> These are big pasta shells that you boil first then stuff with cheese,
> cover with tomato sauce and bake.

Ah, you could probably put the spinach in raw then.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> 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 sauté 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.
>>>
>>> It cooks so quickly I would not cook it first in lasagne but am not sure
>>> about what you mean by shells. If I cooked it at all I would do it for
>>> about a minute or so only (wet the spinach and cook in a saucepan with a
>>> lid. On a side note, I always use fresh spinach in meals that call for
>>> it because the frozen stuff really doesn't do anything for me and on the
>>> few times I have used it, it made made the dish watery.
>>
>> These are big pasta shells that you boil first then stuff with cheese,
>> cover with tomato sauce and bake.
>
> Ah, you could probably put the spinach in raw then.

Thanks!

On 2/5/2012 3:02 AM, Ozgirl wrote:
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> 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 sauté 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.
>>>
>>> It cooks so quickly I would not cook it first in lasagne but am not
>>> sure about what you mean by shells. If I cooked it at all I would do
>>> it for about a minute or so only (wet the spinach and cook in a
>>> saucepan with a lid. On a side note, I always use fresh spinach in
>>> meals that call for it because the frozen stuff really doesn't do
>>> anything for me and on the few times I have used it, it made made the
>>> dish watery.
>>
>> These are big pasta shells that you boil first then stuff with cheese,
>> cover with tomato sauce and bake.
>
> Ah, you could probably put the spinach in raw then.
too much shrinkage on the spinach

a massive pot of fresh usually cooks down to 4 servings for us

kate

In article >,
"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 sauté 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?

Cook the spinach first. Just wash the leaves and steam them until they
wilt down. The volume change is dramatic. Then drain, squeeze the water
out, and chop. If you don't do this, all the water the spinach loses
when you cook it will make the stuffed shells soggy.

On the other hand, I don't think leaving the egg out will make any
difference.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

"Alice Faber" > wrote in message
...
> In article >,
> "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 sauté 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?
>
> Cook the spinach first. Just wash the leaves and steam them until they
> wilt down. The volume change is dramatic. Then drain, squeeze the water
> out, and chop. If you don't do this, all the water the spinach loses
> when you cook it will make the stuffed shells soggy.
>
> On the other hand, I don't think leaving the egg out will make any
> difference.

Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
difference and not in a good way. The end result was a sloppy mess.

Julie Bove > wrote:

: "Alice Faber" > wrote in message
: ...
: > In article >,
: > "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?
: >
: > Cook the spinach first. Just wash the leaves and steam them until they
: > wilt down. The volume change is dramatic. Then drain, squeeze the water
: > out, and chop. If you don't do this, all the water the spinach loses
: > when you cook it will make the stuffed shells soggy.
: >
: > On the other hand, I don't think leaving the egg out will make any
: > difference.

: Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
: difference and not in a good way. The end result was a sloppy mess.

I make a vegetarian lasgna and have never used any egg. it is not a
sloppy mess.

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Alice Faber" > wrote in message
> : ...
> : > In article >,
> : > "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?
> : >
> : > Cook the spinach first. Just wash the leaves and steam them until they
> : > wilt down. The volume change is dramatic. Then drain, squeeze the
> water
> : > out, and chop. If you don't do this, all the water the spinach loses
> : > when you cook it will make the stuffed shells soggy.
> : >
> : > On the other hand, I don't think leaving the egg out will make any
> : > difference.
>
> : Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
> : difference and not in a good way. The end result was a sloppy mess.
>
> I make a vegetarian lasgna and have never used any egg. it is not a
> sloppy mess.

Hmmm... Mine sure was! And it was vegetarian.

i have made meat and meatless and everything in between, so has the dh, i
don't think we have ever used an egg, and until reading this never knew
anyone who ever did, lol, live and learn, Lees
"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Alice Faber" > wrote in message
> : ...
> : > In article >,
> : > "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?
> : >
> : > Cook the spinach first. Just wash the leaves and steam them until they
> : > wilt down. The volume change is dramatic. Then drain, squeeze the
> water
> : > out, and chop. If you don't do this, all the water the spinach loses
> : > when you cook it will make the stuffed shells soggy.
> : >
> : > On the other hand, I don't think leaving the egg out will make any
> : > difference.
>
> : Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
> : difference and not in a good way. The end result was a sloppy mess.
>
> I make a vegetarian lasgna and have never used any egg. it is not a
> sloppy mess.
>
> Wendy

On 2/23/2012 3:27 AM, Storrmmee wrote:
> i have made meat and meatless and everything in between, so has the dh, i
> don't think we have ever used an egg, and until reading this never knew
> anyone who ever did, lol, live and learn, Lees

triple.... i've never put an egg in lasagna or any other 'pasta in
sauce' dish

different recipes i guess

kate

"Julie Bove" > wrote in message
...
>
> "Alice Faber" > wrote in message
> ...
>> In article >,
>> "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 sauté 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?
>>
>> Cook the spinach first. Just wash the leaves and steam them until
>> they
>> wilt down. The volume change is dramatic. Then drain, squeeze the
>> water
>> out, and chop. If you don't do this, all the water the spinach loses
>> when you cook it will make the stuffed shells soggy.
>>
>> On the other hand, I don't think leaving the egg out will make any
>> difference.
>
> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
> difference and not in a good way. The end result was a sloppy mess.

Ricotta shouldn't go sloppy. Try to get a dry one from a deli, I find
the carton type more creamy in texture. I used to like the smoother one
when doing Weight Watcher's. Sometimes for breakfast I would mix a bit
of liquid sweetener through it and spread on toast, top with cinnamon
and put under the grill for a little bit, wonderful

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Alice Faber" > wrote in message
>> ...
>>> In article >,
>>> "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 sauté 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?
>>>
>>> Cook the spinach first. Just wash the leaves and steam them until they
>>> wilt down. The volume change is dramatic. Then drain, squeeze the water
>>> out, and chop. If you don't do this, all the water the spinach loses
>>> when you cook it will make the stuffed shells soggy.
>>>
>>> On the other hand, I don't think leaving the egg out will make any
>>> difference.
>>
>> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
>> difference and not in a good way. The end result was a sloppy mess.
>
> Ricotta shouldn't go sloppy. Try to get a dry one from a deli, I find the
> carton type more creamy in texture. I used to like the smoother one when
> doing Weight Watcher's. Sometimes for breakfast I would mix a bit of
> liquid sweetener through it and spread on toast, top with cinnamon and put
> under the grill for a little bit, wonderful

No delis here that I know of sell it. And we don't actually have delis here
anyway. There are deli departments that sell sliced meat and cheese. The
only Ricotta we can get comes in tubs.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Alice Faber" > wrote in message
>>> ...
>>>> In article >,
>>>> "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 sauté 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?
>>>>
>>>> Cook the spinach first. Just wash the leaves and steam them until
>>>> they
>>>> wilt down. The volume change is dramatic. Then drain, squeeze the
>>>> water
>>>> out, and chop. If you don't do this, all the water the spinach
>>>> loses
>>>> when you cook it will make the stuffed shells soggy.
>>>>
>>>> On the other hand, I don't think leaving the egg out will make any
>>>> difference.
>>>
>>> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
>>> difference and not in a good way. The end result was a sloppy mess.
>>
>> Ricotta shouldn't go sloppy. Try to get a dry one from a deli, I find
>> the carton type more creamy in texture. I used to like the smoother
>> one when doing Weight Watcher's. Sometimes for breakfast I would mix
>> a bit of liquid sweetener through it and spread on toast, top with
>> cinnamon and put under the grill for a little bit, wonderful
>
> No delis here that I know of sell it. And we don't actually have
> delis here anyway. There are deli departments that sell sliced meat
> and cheese. The only Ricotta we can get comes in tubs.

That's a pain, all supermarkets here sell ricotta, cottage and fetta etc
fresh in the deli dept where the olives, dried tomatoes etc are.

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

Personal Trainer San Diego

In article >,
"Julie Bove" > wrote:

> > On the other hand, I don't think leaving the egg out will make any
> > difference.
>
> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
> difference and not in a good way. The end result was a sloppy mess.

The egg(s) holds the cheese filling together. Would Egg Beaters do the
same? Can you eat Egg Beaters?

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm

"Peppermint Patootie" > wrote in message
news
> In article >,
> "Julie Bove" > wrote:
>
>> > On the other hand, I don't think leaving the egg out will make any
>> > difference.
>>
>> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
>> difference and not in a good way. The end result was a sloppy mess.
>
> The egg(s) holds the cheese filling together. Would Egg Beaters do the
> same? Can you eat Egg Beaters?

No. Egg Beaters are EGGS!

In article >,
"Julie Bove" > wrote:

> "Peppermint Patootie" > wrote in message
> news
> > In article >,
> > "Julie Bove" > wrote:
> >
> >> > On the other hand, I don't think leaving the egg out will make any
> >> > difference.
> >>
> >> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
> >> difference and not in a good way. The end result was a sloppy mess.
> >
> > The egg(s) holds the cheese filling together. Would Egg Beaters do the
> > same? Can you eat Egg Beaters?
>
> No. Egg Beaters are EGGS!

There's no need to shout. How was I to know? They are touted as "egg
substitutes."

I just went to their website and discovered that they are basically egg
whites with a bunch of stuff added in so they'll seem more like whole
eggs.

I have learned something today. Not everyone would have gone to look
after your response.

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm

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.

Wendy

"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!

These sort of great and really too awesome sharing i ever found
i enjoy this too great and massive working



____________________________
sleep number m7 bed l sleep number m7 bed l sleep number i10 bed

In article >,
"W. Baker" > wrote:

> 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.

Yup. Susan taught me to microwave fresh spinach I'm going to use in a
recipe (in that case: left over roast lamb, feta, and spinach in a
low-carb tortilla).

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm

On 2/4/2012 11:40 PM, Julie Bove wrote:
> Or should I cook it and cool it first?
>
> Thanks.

yup