Spinach Pie - A Hit Easter Recipe

On Easter, we usually invite people over for the meal after our church service. Considering all that Christ accomplished for us, it's a good day to be with the body of Christ. I didn't count, but I'm sure we had at least 20. It was busy and fun.

Outside of dessert, I think the favored dish was Spinach Pie, or Spanakopita. Even people who don't like to eat their veggies might like this dish! It's a classic Greek food and not hard to make. I was able to make it the day before and then reheat it just before we ate. I hope you enjoy it too.



Spinach and Feta Pie
(Lund's and Byerly's Real Food, Winter 2009)

2 Tbsp olive oil
2 C chopped onion (2 med-size onions)
3 10-ounce packages frozen chopped spinach thawed and well drained
4 large eggs
8 ounces feta cheese, crumbled
1/2 C (2 ounces) shredded Parmesan cheese
1/3 C toasted pine nuts (*see note) [or walnuts]
1 1/2 tsp salt
6 Tbsp butter, melted
8 sheets phyllo dough, thawed

Place a rack in center of the oven and preheat to 375 degrees F.

Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, until soft, 3-4 minutes. Spoon cooked onion into a large mixing bowl. Add spinach, eggs, feta and Parmesan cheese, pine nuts, and salt. Season with pepper to taste.

Brush a 9-inch glass pie plate with some of the melted butter. Place a sheet of phyllo dough in a pie plate, letting ends overlap side. Brush phyllo with some of the butter. Repeat with 5 more sheets of phyllo, then spoon spinach filling in center of pie plate. Pull edges of phyllo up over filling to almost cover it. Place 1 of the remaining 2 sheets of phyllo on top and brush it with some of the butter. Cover with remaining sheet of phyllo, tucking ends under to form a round. Brush phyllo with remaining butter.

Bake pie until browned all over, 50-55 minutes. Let pie cool for about 20 minutes before slicing.

*Note: To toast pine nuts scatter in a single layer on a rimmed baking sheet and bake at 350 degrees F until golden brown, 5-7 minutes. Shake baking sheet once or twice as pine nuts toast to prevent them from burning.

Note: If you make the pie ahead of time, simply reheat in a 350 degree oven for 5 minutes to crisp the top.

May God bless you with the blessings of the Resurrection. The Lord is risen indeed!!

Recipe for a Gloomy, Snowy, Editing Day

An actual photo from my back deck this morning

It's March 18. The clouds are so thick the sun can't even catch a glimpse of the earth. It's dark for the time and it's snowing like crazy.  Astonishing to think that Spring arrives on Wednesday.

Today I planned to do another edit on my novel. l'm changing the time period to present. I previously had set it in the early 1970s. So what can I do to perk up this day and get me in the mood for a few hours of rewrites?

Tea is always my answer to warm up a cold day or give me that small comfort to nudge me into work. A pot of green tea with orange peel and a little honey sounds perfect.



And something in the crockpot for dinner will allow me to be lazy on this gray day. Following is a recipe from "Fresh from the Vegetarian Slow Cooker." I hope you enjoy it too.

Spicy Black Bean Chili
1 Tbsp olive oil
1 large yellow onion, chopped
1 medium-size red pepper, seeded and chopped
2 garlic cloves, minced
2 Tbsp chili powder, or more to taste
One 28-ounce can crushed tomatoes
Two 15.5-ounce cans black beans, drained & rinsed
1 cup water
One 4-ounce can diced green chiles, drained
Salt & freshly ground black pepper

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover, and cook until just softened, about 5 minutes. Stir in the chili powder and cook about 30 seconds longer.

2. Transfer the mixture to a 4 or 6-quart slow cooker. Add the tomatoes, beans, water and chilies; season with salt and pepper, cover, and cook on Low for 6 to 8 hours.

Easy. Now back to work.

Delicious Pineapple Enzymes

After a steady diet of celebration foods, you might feel like your body needs a boost. I do. And if you can add enzymes that heal, all the better.

Bromelain is the enzyme found in Pineapple, it helps digest proteins. This particular enzyme is used to reduce pain and swelling, help clear sinus infections and aid in the healing of colitis. All very helpful during this winter, holiday month.

Lactase is the enzyme found in any fermented milk product. The fermentation process turns lactose into lactase. It helps people with a lactose intolerance and is good for digestion.

So here's a recipe using yogurt and pineapple that will pick you up the morning after a big holiday meal. You could add a scoop of dairy-free Coconut Ice Cream instead of the yogurt for a light and delicious dessert.

Pineapple Smoothie

(check out www.recipes.prevention.com for this and other healthy recipes)

FROM:  EAT UP SLIM DOWN ANNUAL RECIPES 2005 

This decadently thick drink satisfies my desire for ice cream. Sometimes I vary it by adding coconut flavoring or chunks of strawberries.

Photo: Mitch Mandel

INGREDIENTS

Serves:   Prep: 5min Cook: 0min Total: 5min

• 1 cup low-fat or light vanilla yogurt
• 6 ice cubes
• 1 cup pineapple chunks

DIRECTIONS

1. In a blender, combine the yogurt and ice cubes. Blend, pulsing as needed, until the ice is in large chunks. Add the pineapple and blend at "whip" speed until smooth.

NUTRITIONAL FACTS PER SERVING

CALORIES	282.7 CAL
FAT	3.3 G
SATURATED FAT	2 G
SODIUM	167.1 MG
CARBOHYDRATES	53.4 G
TOTAL SUGARS	48.2 G
DIETARY FIBER	2.2 G
PROTEIN	12.9 G

Tasty, Nutritious & Leftover

I enjoy cooking and I enjoy hosting, especially during the holidays. Those celebrations, coupled with attending various other dinners and lunch parties, can make a body feel bloated and lazy. Plus there are leftovers to keep us in the same comfort-food trap for weeks to come. I like to get creative and see how many nutrients I can add to leftovers. If you mix the fatty food with lots of vegetables or in a salad, you end up with a light and healthy way to use leftovers.

Here are a few ideas:

Make a pasta and mix in leftover veggies from one of your dinners. Veggies such as asparagus or brussel sprouts, even green beans work well with pasta. Drizzle some olive oil over it and add a tablespoon of grated cheese such as Gruyère,  Bemster, or swiss, and a splash of herbed salt. Now you have a light, healthy meal in one dish.

How about Burritos or Enchiladas?

Burritos: Put pieces of leftover turkey in a large frying pan and a little water. Add a can of drained black beans, chopped green chills, and chopped onions. Cook until warm and the onions are softened. Place a large spoonful in a whole grain tortilla and top with your choice of shredded cheddar, sour cream, alfalfa sprouts, avocado, or whatever you enjoy on your burritos.

Enchiladas: Mix shredded or chopped leftover turkey in a bowl with light cream cheese or soft tofu. When combined add a can of drained black beans, and green chills. You can spice it up with a dash of chili powder and/or tabasco sauce. Put a large spoonful in a whole grain tortilla, wrap tightly and place in a backing dish. Top with shredded cheese and some black olives or jalapeños. Smother with green chili enchilada sauce or another enchilada sauce. Be sure to choose an all natural or organic brand.

Soups and salads are great for using up leftovers and providing nutrition. Use the turkey carcass for a great turkey soup. Refrigerate after cooking, then scrape off the fat the next day. Reheat and add vegetables of your choice and wild rice or barley. Of course you can throw anything you have over torn lettuce and you have a meal in a salad bowl. Pieces of turkey meat add protein to the salad. You can also throw on some leftover veggies. Even if they've been cooked, cold vegetables such as green beans and carrots can be chopped up and added to a salad.

One more idea for today. If you've made a healthy pumpkin pie, why not eat it for breakfast? My kids always enjoyed this during the holidays. After all you've got eggs, squash, milk or tofu, spices and a little sweetness to make breakfast a treat. 

Enjoy your holidays without the feeling that you can't get off the couch. 

Yummy ImmuniTEA Boost

Have you felt that little tickle in the back of your throat yet? Or the dry throat syndrome that often accompanies cooler weather? Well here are a couple of yummy recipes that can help. 

Honey Lemon Tea
-2 Tablespoons (or more to taste) each Raw Honey and freshly squeezed Lemon Juice. Add to a mug
-Pour steaming water over them to fill the mug. 


Spicy Apple Tea
(recipe from "Organic & Natural," October 2012, by Lunds and Byerly's)

-Equal parts water and fresh apple cider or bottled apple juice.
-1 spiced rooibos tea bag, or 1 tsp loose rooibos tea per 8-oz serving.
-Cinnamon stick

1. Bring water/apple cider mixture to a boil. Remove from heat.
2. Add tea and steep for 3 to 5 minutes. Remove tea bag or strain, if using loose tea.
3. Serve immediately. For added sweetness, add a cinnamon stick to each cup of tea.

Each ingredient in these two recipes has wonderful, healing properties for winter colds and coughs. Plus they're just warm, sweet and comforting even if you're not feeling under-the-weather. Mix and match any of the ingredients or add other healing teas, herb or fruits to make your own delicious tea. 

Honey has been known for its healing properties for thousands of years. Up until World War II many used it for its antibacterial properties. Its wide-spread use dropped considerably when chemical antibiotics such as penicillin began to be produced. However, honey's healing properties have not changed. It is a powerful medicine, both internally and externally (on skin abrasions, for example).

Honey is good for joints, helps fight colds and respiratory infections of all kinds. It can help the battle against environmental allergies, bacteria and even parasites. Raw honey contains natural antibiotics, vitamins, minerals and enzymes, which all help the body to heal. And honey is a natural cough suppressant. A spoonful of honey alone can calm a cough and boost the immune system. 

*Note about honey: Raw is better for its healing properties. Do NOT give honey to children under one year of age. 

Lemon have an abundance of Vitamin C, famous for treating colds, flus, and respiratory infections as well as a host of other benefits. Lemons contain antioxidants which boost the immune system and speed up the healing process. 

Rooibos is an herb from which a deliciously mild tea is made. It's full of antioxidants and has been known to aid in digestion, sleep, relaxation, and more. It comes from the bark and leaves of the Aspalathus linearis plant, which grows in South Africa. It's often called red tea, or African tea.

Apples, well, we all know the old saying, "An apple a day keeps the doctor away." There are many reasons for that. Of course, apples contain Vitamin C and are good for the immune system. But did you know that they're known to help the body fight cancer, obesity, and diabetes? Apples are cleansers and can help eliminate radiation. Apples help reduce bad cholesterol while building the good stuff into the blood. You may want to take a Google journey to find out more about all the healing properties of apples.  

Cinnamon is not only delicious, but healing as well. "Cinnamon raises vitality, warms the system, stimulates all the vital functions of the body, counteracts congestion, improves digestion, relieves abdominal spasms and aids in peripheral circulation...The health benefits of cinnamon can be attributed to its antibacterial, anti-fungal, antimicrobial, astringent and anti-clotting properties. Cinnamon is rich in essential minerals such as manganese, iron and calcium. It is also rich in fiber," says Kevin Hayden in www.truthisreason.net. 

How do you use these medicinal powerhouses?

Pumpkin Parfait

Pumpkin and other orange winter squash contain plenty of Vitamin A--great for vision. They're full of antioxidants, which increase immune function, lower heart disease and increase brain function. Pumpkin is good for the skin since it adds hydration and elasticity.

Today I thought I'd repost an old blog with this simple pumpkin dessert. Enjoy!

November 2, 2011.
Here's a great pumpkin recipe I found at Simply Organic. If you've read my blog for a long time, you know I rave about the benefits of yogurt and other fermented foods. That combined with the health benefits of pumpkin and we have a delicious, health-inspiring dessert.

Pumpkin Parfait

 This creamy concoction is a proven winner. No need to spend hours in the kitchen to impress a crowd — this dessert is a cinch to make and yummy to boot.
 Ingredients

2 cans (15 ounces each) pumpkin puree (or use the flesh of a pumpkin you roasted in the oven yourself)
1 1/2 teaspoons Cinnamon
3/4 teaspoon Nutmeg
1 1/2 teaspoons Vanilla Extract
3 tablespoons Milk
1/4 cup Sugar
38 ounces (one 32-ounce container plus one 6-ounce container) Vanilla Yogurt
1 1/2 cups granola with raisin.

Directions

In a bowl, stir together pumpkin, cinnamon, nutmeg, vanilla, milk, and sugar. In 12 small bowls or ramekins, layer the pumpkin mixture and yogurt. Sprinkle with granola.

Chef Suggestions

Instead of making individual portions, layer in a trifle dish.

My Spicy Salsa Recipe

So here's the salsa I've canned every fall for several years. It's easy to can, or cut down the amounts and make just enough to have on hand in the frig. It's great with tortilla chips, on tacos and burritos, with eggs, on anything you use with salsa.

Salsa is a very healthy snack. It's full of antioxidants as well as vitamin C as tomatoes and peppers are both high in these. Tomatoes have been heralded as one of the best foods for heart health, but that's not all it does. Unlike like medicine there are no side effects (unless you have an allergy). So here's to your health.

I hope you enjoy it.

Terri's Spicy Salsa
5 pounds tomatoes, or to taste in the salsa. (Add more if you like more tomato and less if you don't).
4-6 green and/or red peppers (roasted, optional. You can also use Anaheim, Poblano, Banana or other kinds of peppers.)
2 Jalapeños, thinly sliced and chopped (more or less depending on taste. You can also use Serano or Habanero for more heat, Anaheim for less.)
2 medium-sized, chopped onions
1 cup chopped cilantro
5 tsp salt
2 tsp pepper
3/4 cup Vinegar (a little less than that)
Juice of one lime

1. Fill canner with hot tap water and preheat water and jars in canner. Prepare lids.

2. Chop tomatoes. Chop peppers and onions finely. Put all ingredients in a large saucepan. Bring to a boil, then simmer for 10 minutes.

3. Ladle the hot sauce into the hot jars. Leave 1/2 inch headspace.

4. Put the filled jars in the preheated canner. Process pints for 15 minutes once water has returned to a boil.

5. Cool jars. Check seals. Label. Store.

If you don't intend to can the salsa, just bring it to a boil and then simmer for 10-15 minutes. Serve cold.

What are your favorite ingredients for salsa? Anything unique?

A Bounty of Ginger

I found a big tray full of fresh ginger at the Farmer's Market last week. I usually don't use that much ginger, but I know how good it is so I couldn't resist. Now I need to use it. I'd hate for it to dry up before I can make good use of it.

Ginger is a wonderful natural medicine. It's the best thing for digestion and upset stomach. It works well as a tea for stomach issues. And it's so soothing! Ginger is also an anti-inflammatory. It's great for joints.

It's also a great flavor to add to savory or sweet dishes.

I cut a few thick slices to put in some chicken vegetable soup. It tasted great.

With cold season approaching, keep in mind that you can boil a few slices in water as a soothing, healing tea with a tablespoon of honey.

Ginger is wonderful in Chinese and Indian food as well as most Fall/Thanksgiving recipes. Ginger can enhance any of your standby dessert recipes that call for spices.

Help me use up my ginger stash. Tell me how you like to use ginger.

Herbal Iced-Teas . . . Yum!

Herbs contain natural therapeutic properties. We use them regularly in hot tea, so why not iced-tea? Take any herbs you grow in your garden or find at the farmer's market. Get creative, add fruit and various fresh herbs to black or green tea, or skip the tea and just use herbs.

I saw one iced-tea recipe with sage leaves and apple slices. I'm going to try it with a black sun tea, then mix with half apple juice, topped with apple slices and fresh sage in the glass. 

Do you feel tired? Add lavender to your iced-tea for a pick-me-up. Have you had a stressful day? Try some fresh mint in a tall glass of iced-tea for relaxation. Lavender and Mint can refresh as well as relax. 

Here are a few more recipes I found, but don't hesitate to venture out in your own creativity.

Herbal Iced Tea Recipe: Lavender Lemon Quencher

May/April 2008
http://www.herbcompanion.com/cooking/lavender-lemon-quencher.aspxBy Dawna Edwards
Fresh and thirst-quenching, this cool summer tisane is perfect for a garden party or simply to calm nerves and aid digestion. Makes about four 8-ounce servings.
• 1/4 cup fresh lemon balm leaves, chopped OR 1 tablespoon dried leaves
• 1 tablespoon fresh lavender buds OR 2 teaspoons dried buds
• 2 cups hot water
• 2 cups cold water and ice
• Fresh lemon for garnish
1. Steep lemon balm and lavender in hot (80- to 90-degree) water about 3 minutes.
2. Add cold water and ice.
3. Serve over additional ice with lemon wedges.

Herbal Iced Tea Recipe: Peach Pick-Me-Up

April/May 2008
http://www.herbcompanion.com/cooking/peach-pick-me-up.aspxBy Dawna Edwards
Make the most of summer’s most heavenly flavors with this sprightly tea. Fresh, fully ripe peaches are best, of course, but you can substitute canned or frozen peaches in juice (not syrup) when fresh peaches are not available. You can prepare the mint tea ahead of time, but always mix in the peaches just before serving. Makes about six 8-ounce servings.
• 1 tablespoon dried mint leaves
• 4 cups water
• 2 cups pureed peaches, chilled
• Fresh mint leaves for garnish
1. Steep mint leaves in hot (80- to 90-degree) water for 3 minutes.
2. Pour peaches into a sieve to remove chunks.
3. After the mint tea has cooled completely, mix it with the strained peach puree. Serve cold, garnished with fresh mint leaves.

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