Caramelized Onion & Spinach Olive Oil Quick Bread

spinach feta quick bread

I love baking with my little boy. And I know he loves baking with me. If he sees me go in the cabinet for the stand mixer, for pots or pans, for flour – anything that would tip him off that I’m about to bake – he comes running over and says “Up!”. And if he is in the other room playing with his toys or reading a book and I ask him if he’d like to help Daddy cook, he drops what he is doing and comes running to me. <3

Of course we end up making a mess together. I have gotten neater in the kitchen oven the years, but there is no doubt this boy is my son. When making bread or pizza dough, Toddler Boy (without fail) gets flour just about everywhere; on the counter, the floor, on the dog, on us.

We have a pretty good system, he and I. First I read out the ingredients and we get them out and on the counter. Some of the ingredients he can even get himself, such as the olive oil bottle we keep on a bottom shelf. “Can you get me the oil?” – he nods or says “Dah” and goes and retrieves it!

Once everything is out, I read out the directions and we go through it step by step. I’ll hand him a measuring cup and fill it with flour, then tell him to go ahead and dump it. Next, oil. Pour it into the tablespoon, keep your hand steady, ok, dump. Sometimes he is a little enthusiastic with his dumping (hence the flour on poor Luna dog), but that’s ok.

Once everything is mixed and poured, I tell him I have to open the oven, so go sit down. He can either sit by the dishwasher or the fridge, both far away from the stove. Usually he prefers sitting by the fridge.

Then, we turn on the timer on the microwave and clean up before going and playing.

Our system works pretty well, though I must confess it is not always flawless… Sometimes, ingredients or steps get missed. Oops. I guess I can’t blame him since he can’t read and that is my job. :)

The only…only!… ingredient we missed in this Carmelized Onion & Spinach Olive Oil Quick Bread (recipe courtesy of our foodie friend Dara from Cookin’ Canuck) was Feta.

Feta! I bought the feta specifically for this recipe. And I went and left it out. Ugh. Hahah. Well, it did nothing to change our opinion on this bread being both a quick and tasty yeast free bread. Next time we will add it in though :)

After we cooked up this bread and munched on it with our lunch, we brought it to share with my parents and Nana before Sunday dinner.

While Toddler Boy and I may occasionally forget an ingredient or step, and can be counted on to always make a mess, we enjoy baking together. I’m looking forward to having his little brother join us in the kitchen. Imagine the mess and trouble the three of us will make! :)

spinach feta quick bread

Caramelized Onion & Spinach Olive Oil Quick Bread

Ingredients

  • 3 teaspoons olive oil, divided
  • 1 large yellow onion, cut in half and thinly sliced
  • 1/2 teaspoon kosher salt
  • 2 cups (packed) fresh spinach leaves
  • 2 garlic cloves, minced
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup 2% milk
  • 1/2 cup extra-virgin olive oil
  • 1 oz. crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat 2 teaspoons olive oil in a large skillet set over medium heat. Add the onion to the pan. Season with 1/2 teaspoon salt. Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
  3. Add 1 teaspoon olive oil to the onions, then stir in garlic and spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
  4. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, milk, and extra-virgin olive oil. Whisk well until combined.
  5. Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and feta cheese, and stir until just combined.
  6. Nonstick spray a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.
  7. Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.
http://thekeenancookbook.com/appetizer/caramelized-onion-spinach-olive-oil-quick-bread

Recipe adapted from: Cookin Canuck

spinach feta quick bread

 

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