Ingredients with Measurements:
- 1 pound beef kishka
- 1 cup chopped spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened.
3. Add the chopped spinach to the skillet and cook until wilted. Season with salt and pepper to taste.
4. In a mixing bowl, combine the cooked spinach with the shredded mozzarella and grated parmesan cheese.
5. Cut the beef kishka into 1-inch thick slices.
6. Using a small knife, create a pocket in the center of each kishka slice.
7. Stuff each kishka slice with the spinach and cheese mixture.
8. Place the stuffed kishka slices in an oven-safe baking dish.
9. Cover the dish with aluminum foil and bake for 20-25 minutes.
10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 7g
Protein: 24g
Sodium: 880mg
Substitutions for ingredients:
- Swiss cheese or cheddar cheese can be substituted for the mozzarella cheese.
- Frozen spinach can be used instead of fresh spinach.
Variations:
- Add cooked ground beef or sausage to the spinach and cheese mixture for a heartier dish.
- Substitute the spinach with kale or collard greens.
Tips and tricks:
- Make sure to create a deep enough pocket in the kishka slices to hold the stuffing.
- Use a spoon or your fingers to press the stuffing into the kishka pockets.
- If the kishka slices are too thin, they may break apart when stuffed. Look for thicker slices if possible.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed kishka slices on a bed of cooked rice or quinoa for a complete meal.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the stuffed kishka slices before serving.
Pairings:
Pair with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
If the kishka slices break apart when stuffed, try using toothpicks to hold them together.
Food safety advice:
Make sure the kishka is fully cooked before stuffing and baking.
Food history:
Kishka is a traditional Jewish dish made from beef casings stuffed with a mixture of flour, spices, and schmaltz (rendered chicken fat).
Flavor profiles:
The kishka has a savory and slightly spicy flavor, while the spinach and cheese stuffing adds a creamy and cheesy taste.
Serving suggestions:
Serve as a main dish for dinner or as an appetizer for a party.
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Region: Polish