Miscellaneous food photos

Just found these little stragglers from my trip in my camera! This was my finished flan with a few fresh Maine blueberries garnished on top. Doesn't my Dad look adorable here? He has retained his cuteness all his life.

Some little lowfat parmesean spinach cups I made. I added some extra egg whites (for more protein) to the recipe and they turned out really good. I ate these for breakfast all last week. Yummy! I may do a rerun on this this weekend. The only thing I would do differently is line the tins with cupcake foils as they did stick even with cooking spray. Here's the recipe:


Makes 4 servings, 2 spinach cakes each

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

12 ounces fresh spinach (see Note)
1/2 cup part-skim ricotta cheese or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat oven to 400°F.
2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

NUTRITION INFORMATION: Per serving: 141 calories; 8 g fat (4 g sat, 3 g mono); 123 mg cholesterol; 6 g carbohydrate; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.
Nutrition bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).
1 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 medium-fat meat

TIP: Note: Baby spinach is immature or young spinach—it’s harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.

Weights & Measures
10 ounces trimmed mature spinach=about 10 cups raw
10 ounces baby spinach=about 8 cups raw

MAKE AHEAD TIP: Equipment: Muffin pan with 12 (1/2-cup) muffin cups