Have you heard of Orange Theory before?
It’s a work out program that my husband LOVES.
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All about my adventures with cooking, crafts, and travel
Have you heard of Orange Theory before?
It’s a work out program that my husband LOVES.
…
Hi my name is Popeye.
Well, it might as well be considering how much spinach I’ve been eating lately. I basically eat spinach every day. For real. I have spinach in salad every day for lunch and then I add more spinach to my diet for breakfast or dinner too in different ways as well. The Greek Quiche I recently made is a perfect option for either meal.
Spinach is just so good for you. It is a low fat food that is high in fiber, protein. As well, it loaded with vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese, niacin, and zinc. Flavonids in spinach also help as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals. If heart health is a concern that spinach is your friend as it’s great for you cardiovascular system as the magnesium in it helps lower high blood pressure. Overall spinach is a great super food that can be enjoyed in juice form, raw, and cooked. It’s versatile nature makes it easy to incorporate into your healthy diet.
So, here I go again making another spinach packed pie!
This is a fun play on Spanokopita in that it’s served just like a pie instead of the handheld triangles I normally see. They are great as well but I like this ratio of filling to phyllo much more in this pie. I just love spinach and feta so much so my craving is satisfied with this pie. The original recipe called for dill but I just don’t like dill that much so I added some oregano, which pairs well with Greek recipes, instead.
Hope you enjoyed this week’s pie recipe! Get ready for a sweet treat for next week!
Makes 8 serving
Ingredients
Process
Lay 1 sheet phyllo on a work surface and lightly brush with the reserved melted butter. Lay the sheet, butter side up, over the spinach mixture, folding edges under to fit inside skillet. (Keep the extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to the top of the skillet, rotating and scrunching each sheet slightly so edges are offset and the top is ruffled.
Bake for 25-30 minutes, until golden brown and heated through.
Slightly adapted from Everyday Food, Oct 2013
I recently went to the mall to have lunch and hang out with some moms in my mom’s group. We breezed all around the mall with out strollers as a fun way to get out of the house in these intense winter. (NO MORE SNOW PLEASE!!) I’m sure it was funny to see a pack of 6 moms and their babies walking around the mall.
Well, before I left I ran into Sur la Table to get some fun things to play around with. I need more bakeware and napkins like I need a hole in my head! But I couldn’t resist and got this pie plate. Well, 2 actually… I ‘needed’ 1 in white and 1 in a color. Totally justified! ha!
So I put my new pie plate to good use with this Greek Quiche.
When I went to Greece a few years ago I really fell in love with spanakopita, feta, and Greek Salads (which are not like the ones you get from pizzeria here). Oh, I had some of the best feta while I was there. Since then I have been insistent on buying feta in a block and in brine since then. It really makes a big difference in texture, moisture, and flavor.
Anyway, instead of something sweet this week for this week’s edition, I decided to go with something savory. I was thinking back to my trip to Greece and was craving spanakopita recently so I decided to take those flavors and incorporate that into a quiche.
We eat so much quiche at home that I’m always thinking of new ways to change things up. I try it with different meats, vegetables, and cheeses to try different flavor combinations. By making it with spinach, feta, oregano, and the slices of tomato you can really enjoy your favorite Greek flavors right at home for breakfast!
Make this quiche and you’ll enjoy a piece of Greece right at home!
Makes 8 servings
Ingredients
Process
When we first got Kemper I took most of the next week off so I could run outside with him every hour-ish so we could get him trained quickly. Well in hopes of that. Also in making wrong assumptiongs… I thought I would get so much blogging, scrapbooking, cleaning done while he sleep but that is a big fat no since I just ooed and awwed over him while he slept. Seriously. Hopeless.
At least I did manage to make some great meals for my lunches and for our dinners that week. I’ve been looking all around at the mass quantities of cookbooks I have and I’ve decided that I need to actually crack them open and make some recipes from them. The first one I grabbed was The Ultimate Casseroles Book: More than 400 Heartwarming Dishes from Dips to Desserts. This is such a fantastic Better Homes & Gardens cookbook. There are so many great recipes in there that I’ve flagged. The book is so full of post-it’s now it’s a bit crazy.
I suggest that you try the Spanakopita Stuffed Chicken Breasts because they were just fantastic. I love spanakopita with it’s puff pastry pockets stuffed with spinach, salty feta, and fresh lemon. Stuffing the chicken breasts with that mixture was a great way to spice up some chicken for dinner. I love Greek inspired dishes and this is one that I will make again.
I made some changes along the way but it still worked out just a planned. Mainly, I used boneless skinless chicken breasts instead of bone-in, skin-on chicken breasts. My preparation of the chicken differed as I didn’t stuff the spinach mixture between the skin and breasts, but created a pocket myself. Also, the recipe called for 3 tablespoons snipped fresh dill added to the spinach mixture, but I didn’t have it around so I didn’t want to buy it just for this as I don’t really like dill anyway.
Serves 6
Ingredients
Process
Spring is confused in Boston. For one thing it is just about constantly raining. I’m ready for the rain to stop so I can get out in the yard and fix everything that the rain screwed up and prepare things for planting. But instead we have a sunny day in the 70’s, then it drops to the 50’s and is cloudy, then rains for 3 more day and just when you think you can’t take it anymore is snows, but before you drink yourself stupid it’s back in the 70’s 2 days later. That’s New England for you.
Well hoping to get things going in the right direction I made an edamame salad with dinner recently. Price and I live off salads like this in the summer. We mainly eat Horiatiki Salata throughout the summer but this might need to be added into the rotation. We used a 10oz package from Trader Joes, which was very convenient. I’d imagine that the frozen kind would work too, but I would let it thaw naturally or let cool before adding everything else.
The dressing is done to taste. Adjust the quantities to taste. For example I love lemon and lime juice, which might be too much for someone else. The point is to have a starting point to create something that you will enjoy.
serves 4 as a side
Ingredients
Dressing:
Process