Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Saturday, March 21, 2015
CrockPot Spinach and Feta Quiche
Day 171.
While I was working last week, I came across a recipe for a Crustless Spinach and Feta Quiche on the Baking Bites website. I happened to have all the ingredients in the house, and gave it a go the other day in the crockpot. I liked it, but I liked the egg, mushroom, and feta dish better. This is very similar, except that I put in some flour as suggested to create a thicker filling and to try to create a mock-crust.
I havent ever had a homemade quiche. Ive had frittata a bunch of times, and maybe thats almost the same thing, but the only quiche Ive had that have been called quiche are the tiny frozen ones from Costco. Those are delicious.
The Ingredients.
Adapted from Baking Bites
--6 oz bag of baby spinach
--1/2 onion, minced
--3 eggs
--1/2 cup flour (I used Pamelas)
--1/2 t baking powder (I omitted this, since Pamelas has baking powder in it)
--1/8 t cayenne pepper
--1/2 of a 4oz block of feta
--1 1/3 cup of milk
The Directions.
I used my moms 4qt round crockpot for this dish, because I felt quiche should be round, and I still havent given it back since Easter.
Butter or spray your crockpot stoneware insert. In a separate bowl, mix the milk, egg, flour, and cayenne. Add the onion and spinach to the bowl, and stir until all of the spinach leaves have a bit of the mixture on them. Pour into the crock, and shove down the spinach leaves with a wooden spoon.
Crumble the 1/2 block of feta over the top.
Cover and cook on low for about 6 hours, or on high for about 4. This is done when the edges are brown, and start to pull away from the sides of the crock. Check with a knife to make sure the eggs are fully cooked.
Unplug and let stand for 15 minutes before cutting.
The Verdict.
I liked this, but we didnt eat very much of it. I made it for dinner, but we mostly ate leftover ribs. The kids didnt try a taste. I wanted the cayenne to stick out more, and it was completely lost. The flour did settle a bit, which was neat to see, and the spinach and the egg was very moist and tasty. I like the combo of spinach and feta, and will probably try to do something like this again, but maybe with some more feta spread throughout, and perhaps a touch of lemon. I kept wanting a citrus bite.
Thank you, Baking Bites!
Thursday, March 12, 2015
Recipe for Ground Turkey and Barley Soup with Mushrooms and Spinach
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| If you enjoy barley in soup, you'll love this soup with ground turkey, barley, mushrooms, and spinach! |
I'm on a quest to prove that ground turkey doesn't have to be boring, and this comforting and flavorful soup was the latest recipe where I experimented with lean ground turkey as an ingredient. The soup also has lots of brown Crimini mushrooms and chopped spinach, two ingredients I really like with barley. The final ingredient that helps the ground turkey to shine is mushroom stock, which I made using Better than Bouillon Mushroom Base. (Another brand I love is Telma Mushroom Cubes, but lately I can't find those in my stores.) If you don't want to buy mushroom base, you can still make this using all vegetable stock, but bumping up the mushroom flavor makes a big difference. Jake and I both loved this definitely-not-boring ground turkey soup, and I shared the leftovers with my friend Robin, who also gave it two thumbs up.
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Wednesday, March 11, 2015
Recipe for Spinach and Mozzarella Egg Bake
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| Lots of spinach, mozzarella, and green onion and just enough egg to hold it together! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this delicious Spinach and Mozzarella Egg Bake is something I'd love for breakfast. If you ever buy those big packages of spinach from Costco and end up letting some of it go bad, keep this recipe in mind as a good way to use up the spinach!)
If you look at my recipe category section for Eggs, you'll see that I've come up with a lot of variations for South Beach Diet friendly breakfast casseroles through the years. I make breakfast casseroles on the weekend, cut into individual servings, and keep in a container in the fridge to eat for breakfast all through the week. I still have favorite breakfast casseroles that I make regularly, but for a while now I've been making a variation I'm calling an "egg bake." This is a similar to a breakfast casserole, but with lots of vegetables, meat, or cheese, and just enough egg to barely hold it together. This particular version with spinach and a generous amount of low-fat mozzarella is something I've made at least six times in the last couple of months, so I think it's officially a favorite. I love the idea of starting out the day with a big serving of spinach, and this is so delicious you won't even think about eating something that's good for you!
If you look at my recipe category section for Eggs, you'll see that I've come up with a lot of variations for South Beach Diet friendly breakfast casseroles through the years. I make breakfast casseroles on the weekend, cut into individual servings, and keep in a container in the fridge to eat for breakfast all through the week. I still have favorite breakfast casseroles that I make regularly, but for a while now I've been making a variation I'm calling an "egg bake." This is a similar to a breakfast casserole, but with lots of vegetables, meat, or cheese, and just enough egg to barely hold it together. This particular version with spinach and a generous amount of low-fat mozzarella is something I've made at least six times in the last couple of months, so I think it's officially a favorite. I love the idea of starting out the day with a big serving of spinach, and this is so delicious you won't even think about eating something that's good for you!
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