Real African Dishes: [MC-AllEthnic-Recipes] Spinach Flan - Mediterranean ; 2g Carbohydrate; 1g Dietary Fiber

Friday, May 28, 2010

[MC-AllEthnic-Recipes] Spinach Flan - Mediterranean ; 2g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Spinach Flan - Mediterranean

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach -- (1 bag) thawed, drained and chopped
2 tablespoons extra-virgin olive oil -- divided
juice of 1 lemon
zest of 1 lemon
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons Pecorino Romano cheese
To serve: -- spicy tomato spread such as shakshouka (recipe below), alternatively harissa, ajvar, zhug or a very thick salsa may be used

Preheat oven to 350F.

Mix spinach, 1 tablespoon olive oil, lemon juice and zest, salt, pepper,
and cheese together. Use remaining 1 tablespoon olive oil to oil the
ramekins (custard cups). Spoon spinach inside, and level off the tops.
Bake for 20 minutes or until the top of spinach begins to turn golden.
Remove from oven. Using a pot holder, hold the ramekins in one had and run
a knife around the edges with the other to loosen. Hold ramekin
perpendicular to a small plate, and unmold into the center. Serve warm.

If desired, spoon spicy tomato spread around the sides of the spinach
flan, and dollop a bit on the center of the top.

Serves 6

AuthorNote: This quick, easy and delicious appetizer never fails to
impress guests. Molded "creamed" spinach can be served with spicy tomato
spread for a stunning red and green visual treat.

ChupaNote: If you don't have ramekins, use custard cups or muffin tins
lined with foil cups.

SEPHARDIC SPICY TOMATO SPREAD - SHAKSHOUKA
2 tablespoons extra-virgin olive oil
2 medium yellow onions, diced
4 garlic cloves, chopped
4 tomatoes, coarsely chopped
2 large green peppers, chopped
1 cup low-sodium vegetable stock
3 ounces tomato paste
salt
freshly ground pepper
1 teaspoon cumin
1 pinch chili pepper

Heat the olive oil in a large skillet over medium heat. Add onion, and
saute until soft and translucent (3 to 5 minutes). Add the garlic, cook
for a minute, and stir. Add tomatoes and peppers. Cover, and cook for 10
minutes. Add stock, tomato paste, salt, pepper, cumin, and chili pepper.
Cover, and cook for 20 - 30 minutes, stirring occasionally.
Makes 4 cups (8 one-half cup servings each)

Cuisine:
"Mediterranean"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"6 ramekins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 60 Calories; 5g Fat (74.0% calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol;
418mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0