Posts Tagged ‘easy recipe’


spinach quiche slice

Fun fact: This spinach and feta dish, along with some dijon salmon, was the last meal I ate before I went into labor with Baby Lightning. I’m sure that has some significance.

… Somehow.

This is a repeat meal in our house, and if you know how much I like variety, that’s saying something. It’s easy to throw together, low-carb, and only 126 calories per slice, according to Skinnytaste.com, which is where I found the original recipe. It makes 6 servings.

To be honest, when I first saw the pictures, I thought it might taste kind of bland. It doesn’t. Stephen and I both love it. Here is my slightly adapted version. (Side note: The time I decided to take pictures of this dish was also the time I didn’t have quite enough spinach… yours should look  a little less “crusty.”)


Ok, technically a quiche requires a lot more egg, so this is kind of like a vegetable pie instead… but it’s close enough!

  • 10-12 oz frozen spinach (Thaw and squeeze the liquid out. One way to do this is microwave it in a bowl on defrost, then press it with the back of a big spoon so the liquid comes up. Tip the bowl to drain off the liquid, and repeat until most of the liquid is gone.)
  • 1/2 cup chopped green onions (I’ve also made it with regular onions.)
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 cup crumbled feta cheese
  • 2 Tbs parmesan
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 2/3 cup milk
  • 1 tsp olive oil
  • 2 large eggs, beaten
  • 1/2 tsp salt
  • pepper to taste


I think thawing and draining the spinach probably takes more time than it does to put the whole rest of this quiche together.

  1. Preheat the oven to 400° F. Lightly spray a pie dish with cooking spray.
  2. Mix the spinach, onions, dill, parsley, feta and parmesan in the pie dish.
  3. Stir the flour and baking powder together in a separate bowl.
  4. Add the remaining ingredients to the flour bowl and mix well.
  5. Pour the contents of the bowl onto the spinach mixture in the pie dish.
  6. Bake for about 30 minutes or until you can stick a knife in the center and it comes out clean. Let it stand for a few minutes before serving.

So next time you’re trying to go into labor, you know what to make. Just don’t blame me if it doesn’t work.

spinach in pie dish



Uncooked spinach pie



Crustless spinach quiche


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wilted spinach, white beans and tomatoes

This side dish is delicious. Stephen thought it was ok, but I am a sucker for balsamic vinegar, so I loved it! It has a unique taste, so if you’re just beginning to build a relationship with plain vegetable dishes, you might want to wait a while before trying this.


This recipe makes 4 servings. The original recipe came from the Better Homes and Gardens cookbook, where it’s called “White beans & wilted spinach salad.” This dish is served warm, however, in which case I simply cannot file it into the “salad” category of my brain. Hence, the name change.

  • 1 medium onion, cut in half and thinly sliced
  • 6 cloves garlic, minced (use one of my favorite kitchen tools ever – it will change your life)
  • 1 Tbs olive oil (or thereabouts… of course I didn’t measure)
  • 1 can navy beans or cannellini beans, drained and rinsed (I used cannellini)
  • 1 14 1/2-oz can diced tomatoes
  • 1 tsp dried thyme (I used about 1/2 tsp because I’m not a fan of thyme if it’s too strong)
  • 4 cups fresh spinach, torn (I was lazy and didn’t tear mine)
  • 2 slices turkey bacon, cooked and crumbled (this didn’t make a huge difference in the flavor… if you have some on hand, use it, but if not, don’t worry about it)
  • 4 tsp balsamic vinaigrette (you can also use red wine vinaigrette)


This seriously just takes a few minutes to put together.

  1. Sauté the onion and garlic with the olive oil in a large skillet over medium heat until tender (about 3 minutes).
  2. Stir in the beans.
  3. Drain the tomatoes, reserving 1/3 cup liquid. Stir in the tomatoes, reserved liquid and thyme. Cook and stir until heated through, about 2 minutes.
  4. Add the spinach and bacon, stirring about 30 seconds to wilt the spinach.
  5. Divide into bowls and drizzle each bowl with 1 tsp vinaigrette (but seriously… who’s going to measure that?). Season with salt and pepper, and serve warm.

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Roast chicken

I’ve been super busy…. Not too busy to cook, but too busy to post about it. I’m going to try and catch up on a few recipes in the next several days, because I’ve come across some yummy concoctions.

This roast chicken was pretty cheap and fed us for a few meals. I had never cooked a whole chicken at once before, but I really wanted to try. It was so easy!


I bought a whole chicken at Elrod’s on Cooper Street for about $3.50, and I already had a few potatoes, onions and carrots on hand. Also, these measurements are approximate.

  • 1 whole chicken
  • 1-3 potatoes
  • 2 carrots
  • 1 onion
  • 2 Tbs butter, melted
  • Seasonings like salt, pepper, oregano, thyme, etc.

You can also add mushrooms or celery, but I didn’t have any.


Preheat the oven to 375° F.

  1. Rinse the chicken and pat dry. Place it in a 9 x 13 pan. Tie the back legs together with some string and tuck the wings under the chicken so they don’t brown too quickly.
  2. Melt some butter and brush onto the outside of the chicken. Use your fingers if you don’t have a brush. Mix up some salt, pepper, oregano and thyme and press that onto the chicken with your fingers.
  3. Cut the potatoes into cubes, slice the carrots and cut the onion into chunks. Dump them into the pan around the chicken. Brush them with butter as well, and sprinkle some salt and pepper over them.
  4. Place the pan in the oven, uncovered, for about 1 1/2 hours. If you have a meat thermometer, you’ll know it’s done when the inside of the chicken is 165° F.

It makes a healthy and delicious meal, and it looks like you worked really hard. 😉

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