Spinach and
Parmesan Dutch Baby
ACTIVE TIME 30 MINUTES
TOTAL TIME 30 MINUTES
SERVES 4
3 large eggs
2/3 cup whole milk
2/3 cup all-purpose flour
1/4 tsp. freshly ground black
pepper
2 oz. Parmesan cheese, grated
(about 1/2 cup), divided
3/4 tsp. kosher salt, divided
2 Tbsp. unsalted butter
3 oz. fresh spinach (about half
a bunch)
PREHEAT oven to 450°F. Once
oven is fully preheated, place a
10-inch cast-iron skillet in oven
for 10 minutes.
MEANWHILE, place eggs, milk,
flour, pepper, half the cheese,
and 1/2 teaspoon salt in a blender.
(Do not blend yet.)
REMOVE skillet from oven. Add
butter to hot skillet, swirling until
melted. Add spinach and remain-
ing 1/4 teaspoon salt and toss to
coat. Return skillet to oven and
bake until spinach is wilted,
about 3 minutes.
MEANWHILE, start the blender.
Blend egg mixture until very
frothy, 1 1/2 to 2 minutes.
REMOVE skillet from oven. Using
tongs, transfer spinach to a
plate. Pour off any liquid in skillet.
Pour batter into hot skillet and
top with spinach and remaining
cheese. Return to oven and bake
until puffed and golden, 15 to 18
minutes. Serve immediately.
Cheesy Baked
Beans and Tomatoes
ACTIVE TIME 20 MINUTES
TOTAL TIME 20 MINUTES
SERVES 4
2 Tbsp. olive oil
1 yellow onion, thinly
sliced
2 cloves garlic, chopped
1 tsp. dried oregano
1 tsp. kosher salt
1/4 tsp. freshly ground black
pepper
1/4 to 1/2 tsp. crushed red
pepper (optional)
2 15.5-oz. cans cannellini
beans, drained and rinsed
1 28-oz. can whole peeled
tomatoes
8 oz. fresh mozzarella cheese,
torn into bite-size pieces
Crusty bread or toast, for
serving
PREHEAT oven to broil with
oven rack 6 to 8 inches from
heat. Heat oil in a large ovenproof
skillet over medium-high. Add
onion and garlic; cook, stirring
often, until softened, about 5
minutes. Add oregano, salt, black
pepper, and crushed red pepper,
if using. Cook, stirring, for 1 min-
ute. Stir in beans.
ADD tomatoes, crushing them
lightly with your hands, and their
juices. Stir to combine. Bring to
a simmer and cook, stirring occa-
sionally, until liquid is slightly
reduced, about 5 minutes.
TOP mixture with cheese and
transfer skillet to oven. Broil until
cheese is melted, bubbly, and
browned in spots, 3 to 4 minutes.
Serve with crusty bread or toast.
Honey Nut Popcorn
ACTIVE TIME 15 MINUTES
TOTAL TIME 50 MINUTES
MAKES 8 CUPS
Cooking spray
1/2 cup popcorn kernels or
1 3-oz. bag microwave
popcorn
1 cup peanuts, almonds,
pecans, or pistachios
2/3 cup honey
4 Tbsp. unsalted butter
1 Tbsp. kosher salt
PREHEAT oven to 350°F. Coat
your largest bowl with cooking
spray. Line a rimmed baking
sheet with parchment paper.
POP popcorn according to pack-
age directions; transfer to bowl
and add nuts.
COMBINE honey, butter, and salt
in a medium skillet over medium.
Cook, stirring often, until slightly
darkened, about 4 minutes. Pour
honey mixture over popcorn and
nuts and, using a rubber spatula,
toss to coat. Spread in an even
layer on prepared baking sheet.
BAKE until darkened and bubbly,
8 to 10 minutes. Stir to incorpo-
rate honey syrup, then let cool
completely.
FOOD STYLING BY CHELSEA ZIM
MER; PROP STYLING BY CLAIRE SPOLLEN
130 REAL SIMPLE SEPTEMBER 2019
