Spinach Egg Bites and Chicken Salad

Cathy went through a period of eating Spinach Egg Bites. They are fun to make, taste delicious and can be frozen. Want one? Just pop it into the microwave directly from the freezer.

The key to making these was the great Silicone Muffin Pan we bought on Amazon. It is soft, so you just push from the bottom and the Egg Bites pop right out!

We also made a great Spicy and Creamy Cashew Chicken Salad with the leftover Rotisserie Chicken. We really liked this recipe. Although it didn't call for Croutons, we enhanced it by adding them. They gave the salad a nice extra crunch.

Spinach Egg Bites

New York Times

 

Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanakopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.

 

INGREDIENTS

Yield:12 egg bites

 

Olive oil, for greasing

2       (10-ounce) packages frozen chopped spinach, thawed

4       scallions, thinly sliced crosswise

6       large eggs

2       cups (16 ounces) cottage cheese

¼      cup grated Parmesan

Pinch of ground nutmeg

Salt and freshly ground black pepper

6       tablespoons all-purpose flour

1       teaspoon baking powder

 

 

PREPARATION

 

1.            Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

2.            With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

3.            Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

4.            These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.

Spicy and Creamy Cashew Chicken Salad

From The New York Times

Andy Baraghani

Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you'll happily keep in the fridge for a few days, if it lasts that long.

Ingredients

Yield: 4 servings

3 tablespoons cashew or peanut butter

¼ cup fresh lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons soy sauce or tamari

2 teaspoons honey

1 to 2 medium-hot green chiles (such as serrano or jalapeño), finely grated

1 garlic clove, finely grated

Salt and freshly ground black pepper

½ medium head green or red cabbage, coarsely chopped or torn (8 cups)

3 cups/about 12 ounces shredded cooked chicken

2 small cucumbers, halved lengthwise and thinly sliced

1 cup mixed tender herbs (such as cilantro, basil and mint), very coarsely chopped

½ cup roasted salted cashews, coarsely chopped

Preparation

Step 1
In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.

Step 2
Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.

Step 3
Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.

Tip

Leftover chicken salad will keep, covered, for up to 3 days in the refrigerator. If you want to make the salad ahead to serve later, add the cucumbers, herbs and cashews just before serving.