Spinach Recipe Contest

Entrée
Pam Shipe, Lenexa- Quick and Easy Spinach Soufflé

Salad Winner
Rebecca Weaver, Overland Park, KS- Spinach Pasta Salad

Appetizer
Barb Zook, Lenexa- Creamy Cheesy Spinach Dip

Dessert Winner
Jose Hernandez-Spinach Coconut Chiffon Cake served with Spinach Ice Cream, Crème anglaise and spinach jus

Spinach Recipes

First place winner – Dessert category

Spinach Coconut Chiffon Cake (served with Spinach Ice Crème, Crème Anglaise and Spinach Jus)

Chiffon Cake
6 oz. confectioner’s sugar
2 oz. all-purpose flour
2 oz. almond flour (ground almonds)
4 Tbs. sweetened coconut flakes (chopped)
9 egg whites
4 oz. melted butter
I0 oz. package frozen chopped spinach, defrosted and thoroughly drained

Preheat oven to 325° F. In a bowl, mix together confectioner’s sugar, flour, almond flour and coconut. Using an electric mixer, whip the egg whites until they form soft peaks. Fold the sugar mixture into the whipped egg whites. Add the melted butter and gently fold in spinach. Bake for 20 to 25 minutes or until done. Let cool completely before serving.

Spinach Ice Cream
1-3/4 cups heavy cream
3/4 cup milk
1 cup sugar
10 oz. package frozen spinach
6 egg yolks
2 tsp. crème fraiche
Pinch of salt

Place cream, milk, sugar and salt in a saucepan and heat until simmer. Defrost and drain any liquid from the frozen spinach (this can be done using a cheese cloth.) Add drained spinach to the cream mixture, remove from heat, and let sit for at least 45 – 60 minutes. Strain spinach and save liquid. Place egg yolks in a bowl. Slowly whisk eggs with 1/2 cup of hot milk mixture. Pour egg and milk mixture into saucepan and heat to medium temperature; whisk until temperature reaches no more than 175 degrees. Remove from heat and whisk in the crème fraiche. Cool in refrigerator. Once completely cooled, churn in ice cream maker.

Spinach Jus
1 cup water
1 cup sugar
1 handful of fresh spinach

Combine water and sugar in saucepan and simmer until the sugar is completely dissolved. Add fresh spinach and let sit for 5 minutes. Blend the mixture. Do not strain.

To serve: Cut spinach cake into desired size slices. On plate, pour 2 oz. of crème anglaise and place slice of cake on top. Place a scoop of spinach ice cream on cake. Drizzle with spinach jus and crème anglaise. Garnish with fresh strawberries.

First place winner - Entrée category
Quick and Easy Spinach Souffle

1 small carton old-fashioned cottage cheese
3 eggs, beaten
4 Tbsp. butter or margarine, cut in large chunks
10 oz. package chopped, frozen spinach
1/2 lb. American cheese, cut in large chunks
Bread crumbs

In bowl, combine cottage cheese, beaten eggs, cheese and butter. Mix well. Cook spinach, drain and add to cheese/egg mixture. Put in greased 1-1/2 quart casserole and top with bread crumbs. Bake 1 hour at 350° F until bubbly.

Tips:
If spinach is well thawed, there is no need to cook it. Just drain well.
Adjust the cheese and cottage cheese to taste. Old-fashioned or drier cottage cheese works best to prevent the soufflé from being soupy.
Using seasoned bread crumbs will give the dish a little more flavor.
Recipe can easily be doubled.

First place winner – Salad category

Spinach Pasta Salad

16 oz. uncooked penne pasta
1 can Italian seasoned diced tomatoes (or add Italian seasoning to plain tomatoes)
1 large egg or 2 medium eggs
16 oz. fresh spinach, clean and stemmed
8 oz. grated Romano cheese
8 oz. grated parmesan cheese
1/2 cup bacon bits (optional)

Prepare spinach. Cook pasta according to label instructions. Lightly beat egg and set aside. Before draining pasta, add spinach to boiling water just long enough to rinse. Drain pasta and spinach and place back into pan. While stirring vigorously, add tomatoes, egg and cheeses. Continue stirring for about 1 minute. The juice from the tomatoes will blend with the egg to help make the cheese slightly creamy, but some shredded cheese will be left visible. Garnish with bacon bits, if desired. Can be mixed with sliced chicken to serve as an entrée. Serve warm.

Note: If cheese clumps, add 1/4 cup milk and heat while stirring vigorously until smooth.

First place winner – Appetizer category

Creamy Cheesy Spinach Dip
2-8 oz. packages cream cheese (softened)
10 oz. package frozen spinach (thawed and thoroughly drained)
2 cups shredded Colby/Jack cheese
1 envelope Good Seasons Zesty Italian dressing mix

Preheat oven to 350°F. In medium sized bowl, combine all ingredients. Stir until thoroughly combined. Spread in baking dish and bake 25 minutes. Serve with crackers.