An Inside Look at Healthy Living...

Saturday, August 2, 2014

Ina Gaten's Spinach Pie

Spinach Pie


Recipe courtesy of Ina Garten
1999, The Barefoot Contessa Cookbook, All Rights Reserved
SHOW:
Barefoot Contessa
EPISODE:
Jeffrey's Birthday Pop-up

228

Spinach Pie
Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:6 to 8 servings
Level:Easy
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Ingredients
3 cups chopped yellow onions (2 onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 (10-ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated Parmesan cheese
3 tablespoons plain dry bread crumbs
1/2 pound good feta, cut into 1/2-inch cubes
1/2 cup pignoli ( pine nuts)
1/4 pound salted butter, melted
6 sheets phyllo dough, defrosted
Directions
Preheat the oven to 375 degrees.

In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.

Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli.

Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

CATEGORIES: Spinach Pastry Baking View All


Read more at: http://www.foodnetwork.com/recipes/ina-garten/spinach-pie-recipe.html?oc=linkback

Gyro Meat


Gyro Meat 


Ingredients Edit and Save

Original recipe makes 1 - 7x4 inch loaf panChange Servings

Directions
  1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
  4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

Healthy Oven Baked Fries


                                 Healthy Oven Baked Fries


                                Ingredients:

   6 large rose potatoes, cut into wedges
 
   1/4 of Olive Oil


Instructions:  In a small bowl, toss the rose potatoes in a bowl with the olive oil.

Spread out the potatoes evenly onto a large baking sheet .  Broil them in the oven for 20 minutes.   Turn the potatoes at least once, after 10 minutes to cook both sides.  Place the potatoes in a bowl or onto a plate.  Season with sea salt.  Serve and enjoy!

Tabouleh Salad


Tabouleh Salad

Ingredients:
  • 1 cup wheat bulgur (dry), makes 2 cups after combining with liquid
  • 1/2 medium onion, minced
  • 2 cloves garlic, press or chopped
  • 3 cups minced fresh parsley
  • 1 medium tomato, chopped
  • 3 TBS extra virgin olive oil
  • 1 TBS fresh lemon juice or wine vinegar
  • sea salt and pepper to taste

Directions:
  1. Place 1 cup wheat bulgur and salt to taste in a bowl. Pour 2 cups boiling water or broth over the bulgur, stir once and let sit for 15-20 minutes until liquid is absorbed.
  2. Mince onion and press or chop garlic and let sit for 5 minutes. 
  3. Combine all ingredients and mix well.
  4. Serve and Enjoy!

Tangy Lemon Cilantro Coleslaw

Tangy Lemon Cilantro Coleslaw




This tangy slaw combines cabbage, shredded carrot with a creamy lemon dressing.



Ingredients:

6 cups of chopped napa cabbage
1 cup of grated carrot


Creamy Lemon Cilantro Dressing

In a blender, blend the following ingredients together:

1 cup of plain yogurt
juice of one lemon
pinch of sea salt
1/2 cup of cilantro



Instructions:

In a large mixing bowl, combine the cabbage, carrots, and the dressing together and mix well.  Serve and Enjoy!




Stuffed Portabello Mushrooms with Greek-Inspired Couscous


Stuffed Portabello Mushrooms with Greek-Inspired Couscous 


This Greek inspired dish pairs large Portabello mushroom caps 
with a greek-style couscous stuffing.

Ingredients:

2 Large Portabello Mushrooms, broiled in the oven for 7-10 minutes.


Couscous Stuffing for the Mushrooms:

In a medium bowl, mix the following ingredients together:

1 cup of couscous, cooked
1/4 cup of crumbled Feta cheese
1 cup of diced, fresh tomatoes
1 cup of finely, chopped Italian parsley
juice of 1/2 a lemon
1/8 teaspoon of dried oregano leaves
2 cloves of grated garlic
1/3 cup of olive oil
a pinch of sea salt


Instructions:

Place the Portabello mushrooms, bottom up on a flat plate.  Fill each cap with the couscous filling.  Serve and Enjoy!




Lara's Lebanese Salad

Lara's Lebanese Salad

This savory salad is the jewel of the Mediterranean. It includes a mix of lettuce, tomatoes, onions and cucumbers with a lemon-garlic dressing.

Ingredients:

1 head of Romaine lettuce, finely chopped
2 cups of chopped Persian cucumbers
2 cups of diced, fresh tomatoes
1/4 teaspoon of sumac


Lebanese Lemon-Garlic Dressing

In a small bowl, mix the following ingredients:
2 cloves of grated garlic
juice of one lemon
1/2 cup of olive oil
pinch of sea salt


Instructions:

In a large mixing bowl, add the romaine lettuce, cucumbers, tomatoes, sumac and dressing.  Toss the salad, serve and enjoy!


Chunky Salsa


Chunky Salsa


Salsa is a great anytime treat!  You can eat it with chips or use it as a condiment.   Try this easy and fun to make recipe.  It makes a very mild salsa without using chilies.  


Ingredients:  (What you need to have to make the recipe with)

2 cups of diced fresh tomatoes
1/2 cup of chopped white onion or green onion
a pinch of salt
a pinch of black pepper.
1/4 cup of chopped cilantro
A small bowl
A spoon


Follow These Directions: (How you will make the recipe)

  1. Dice or cut 2 cups of fresh tomatoes into small cubes and add them to a small bowl.

  1. Dice or cut 1/2 cup of fresh white or green onion into small cubes and add them to a small bowl.

  1. Chop or cut 1/4 cup of cilantro and add it to the bowl

  1. Add a pinch of salt and a pinch of pepper to the bowl.

  1. Mix all the ingredients together.

  1. Serve and eat your salsa with your favorite chips!


Creamy Chicken and Lemon Cilantro Pasta Salad


Creamy Chicken and Lemon Cilantro Pasta Salad 

Ingredients:

2 cups of rotisserie chicken, shredded
Bowtie pasta (1 lb, cooked)
pepper to taste

1 cup of red bell pepper, finely chopped


Dressing for the Pasta Salad

Blend the following ingredients in a blender:

1 cup of nonfat plain yogurt
1 tbsp of light mayo 

1 cup of chopped cilantro
juice of 1/2 a lemon

Instructions:
Mix all the ingredients together in a medium sized bowl. Serve and Enjoy! 

Kale and Sun-dried Tomato Pasta Salad


Kale and Sun-dried Tomato Pasta Salad


Ingredients You Will Need:

1 lb of tri-color pasta (already cooked)
2 cups of finely chopped kale
1/2 cup of chopped sun-dried tomatoes (in oil) 1/2 cup of chopped white onion
1/2 cup of olive oil
1/3 tsp of Herbs de Provence
1/3 cup of freshly grated Parmesan
or Romano Cheese
salt and pepper to taste


Instructions:
In a large mixing bowl, add all the ingredients together and mix well. Serve and enjoy! 

Zuccini and Tomatoes


Zuccini and Tomatoes 


Ingredients You Will Need:
4 large zuccini, diced
1 cup of chopped tomatoes
1 clove of garlic, grated
4 basil leaves, finely chopped 1/4 cup of olive oil



Instructions:
In a large sautee pan, add the olive oil to the bottom of the pan. Add the garlic and the zucchini and cook over medium heat for 3 minutes. Add the tomato and the basil to the pan and mix frequently, for 4-5 minutes. Serve and Enjoy!