Tag: cup scallions

Easy Crust-less Spinach and Feta Pie

In honor of National Pi Day, a day in history that celebrates the ratio of a circle’s
circumference to its diameter (3.14), I can’t think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives.

A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. If you use full fat feta cheese, the fat only increases by 1 gram, and the points increase to 4 per serving. Enjoy this warm or at room temperature.

Easy Crust-less Spinach and Feta Pie
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: 1/6th of pie Old Points: 3 pts • Points+: 3 pts
Calories: 126 • Fat: 5 g • Protein: 8.8 g • Carb: 12 g Fiber: 2.5 g Sugar: 1.7 g
Sodium: 433 mg 

Ingredients:

  • 10 oz frozen spinach, thawed and liquid squeezed out
  • 1/2 cup scallions, chopped
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh parsley
  • 1/2 cup (2.5 oz) reduced fat crumbled feta
  • 2 tbsp grated Asiago cheese (or Parmesan, Romano)
  • 1/2 cup white whole wheat flour (Bob’s Red Mill)
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • cooking spray (I used my misto[1])

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Makes 6-8 servings.

References

  1. ^ misto (www.blogger.com)

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Crock Pot Carne Guisada (Latin Beef Stew)

Slow cooked Latin beef stew with baby red potatoes and Latin seasonings. Serve this topped with fresh aji picante[1] – it’s is a must and really brightens the flavors and rounds out the dish!

Last week I was on a cruise to the Bahamas from New York having fun in the sun. I was hoping to return to Spring weather but so far March is starting off really cold in New York. This Latin beef stew is the perfect way to warm up and it’s a favorite in my home. A bit different than traditional beef stew because the meat and potatoes simmer with light beer, scallions, garlic, tomatoes, cumin, achiote (also known as annato) and spices. If you can’t find achiote which is traditionally used in Latin cuisine and can be purchased at any Latin market or on Amazon[2], no worries, you can use Badia Sazon[3] or even sweet paprika instead. If you prefer to make this without beer, you can replace it with water, it will still taste great.

I usually make it on the stove, but with some minor adjustments I was able to make this in the slow cooker. If you don’t have a slow cooker you can see the stove top recipe here[4]. Pictured here I served this over brown rice with some avocado on the side. Enjoy!

Crock Pot Carne Guisada (Latin Beef Stew)
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 scant cup • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 263 • Fat: 7 g • Carb: 17 g • Fiber: 2 g • Protein: 32 g • Sugar: 1 g
Sodium: 276 mg (without salt)  • Cholest: 53 mg

Ingredients:

  • 2 tsp olive oil
  • 1 cup scallions, chopped
  • 3 cloves garlic, minced
  • 2 small tomatoes, chopped
  • 2 tbsp cilantro, minced
  • 1 1/2 lb choice round beef stew, cut into small chunks
  • 2 tablespoons all purpose flour
  • 1/3 cup light beer (I used Corona light)
  • 1/3 cup water
  • 1/2 tsp cumin
  • 1/4 tsp dry adobo seasoning (or seasoned salt)
  • 1/2 tsp ground achiote[5] (or Badia Sazon[6], or paprika)
  • 1 dried bay leaf
  • kosher salt to taste
  • 10 oz baby red potatoes, halved or quartered

For Topping:

Directions:

Heat a large nonstick skillet over medium heat. Add 1 teaspoon of oil,
scallions and garlic and sauté about 2 – 3 minutes; add tomatoes,
cilantro and a pinch of salt. Cook another 2 minutes, then place in the
slow cooker. Wipe the skillet, add remaining oil and increase the heat
to medium high. Add the beef and brown on all side, about 4 minutes.
Season with salt to taste and sprinkle flour over the meat, cook 1
minute turning often, then add to the slow cooker.

Add beer, water, cumin, adobo, achiote, bay leaf and 1/4 teaspoon kosher salt. Add potatoes and cover, cook on low heat 6 to 8 hours or until beef is tender and the potatoes are cooked through.

References

  1. ^ aji picante (www.gordon-ramsay-recipe.com)
  2. ^ Amazon (www.amazon.com)
  3. ^ Badia Sazon (www.amazon.com)
  4. ^ stove top recipe here (www.gordon-ramsay-recipe.com)
  5. ^ ground achiote (www.amazon.com)
  6. ^ Badia Sazon (www.amazon.com)

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