Filed under: Main Course, Pasta & Rice, Sides | Tags: Cheese, Garlic, Peppers, Rice, Spinach, Vegetaran
I recently joined French Fridays with Dorie. If you haven’t heard of it, it’s a group of bloggers that all make a selected recipe out of Around My French Table, by Dorie Greenspan and post said recipe every Friday. If you want to join, just click here
My copy arrived last friday and I was beyond excited. I’ve already read it cover-to-cover (does it make me strange that I read every new cook book like a novel?) Not only does she have so many great recipes that are both classic and inventive, she also tells a story with each one. This has become one of my favorite cook books-second only to my Grandmother’s cook book.
This dish is everything it’s title promises. It is creamy, cheesy, garlicky goodness. Oh and the spinach adds a nice earthiness to it as well. I used red spinach, as that was what I had on hand. I will continue to use this as more of a method than a recipe, and a great way to spice up left overs, adding whatever is in the ‘fridge. As you can see, I took Dorie’s suggestion and stuffed peppers with the rice. We enjoyed this for lunch with some sautéed shrimp. “M” choose to have the red pepper, because that’s her favorite color. “C” choose the yellow, because that’s his favorite color (as “M” dictated it to be a few months ago.)
I can’t wait to make next friday’s recipe, stay tuned for that post!
*Per the rules for FFWD, recipes are not posted, just pictures. You must buy the book for the recipe, but believe me, you won’t be disappointed!
I love to get my kids cooking in the kitchen; after all, they are my Sous Chefs. However, they can’t be involved with everything I make (preschoolers and knives don’t go so well together.) We love to do pizzas though. I do all the prep, set out the ingredients, then let them have at it. In fact, I think they’ve gotten pretty good at it. I have also found that letting them make their own food gets them to try new things. I set out spinach one day and my daughter loved the idea. I clearly remember her trying it and saying, “Ohhh Mommy, I like eating leaves!” So now, I usually set out spinach or whatever greens I have in the fridge and let her eat all the “leaves” she wants.
- Two pita breads
- Tomato Sauce (left over from Spaghetti and Chicken Meatballs)
- Shredded Mozzerella cheese
- Mini Pepperoni
*I didn’t include exact amounts of everything because I give my Sous Chefs a little creative liberty in how much of everything to add
- Preheat oven to 350
- Julienne spinach leaves
- Set out all ingredients
- Let kiddos go to work (depending on their age, they may need some help with the sauce)
- Bake 10 minutes or until pita is crisp and cheese is melted