Recipe: Spinach Feta Quiche

Frozen pie crusts are usually sold in bags containing 2-3 crusts so if you have one left over from making the Shepherd's Pie, you can make this simple Greek inspired quiche! My recipe uses half & half in place of the standard milk and cream but the results are the same. I always keep boxes of frozen vegetables in my freezer to make this when frozen pie crusts are on sale.

Ingredients

• 1 10 ounce package of frozen chopped spinach, thawed
• 4 eggs beaten
• 2 cups half & half
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley chopped (or 1 tablespoon dried. You can also substitute with dried oregano)
• 4 ounces feta cheese crumbled
• 1/8 teaspoon ground nutmeg
• 1 frozen deep dish pie crust (I like Oronoque Brand it's made by Mrs. Smith's Bakeries)

Directions

1. Drain the thawed frozen spinach and squeeze out as much moisture you can (you don't want a watery quiche). Set aside in a small bowl.

2. In a large mixing bowl, mix together the eggs, half & half, salt (feta has salt in it as well so you must taste the cheese to see how much salt you should add), pepper, lemon juice, parsley, and nutmeg.

3. Stir in the spinach and feta cheese. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste).

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people. Opa!!!!

Recipe: Light Shepherd's Pie

When 10 oz. boxes of frozen vegetables are on sale, stock up on them! I especially buy the frozen spinach, broccoli, cauliflower, peas, and peas & carrots. They come in handy at a moments notice to bulk up a dish or even make my lighter version of the classic Shepherd's Pie!

Still have potatoes from St. Patrick's Day grocery shopping? Left over mashed potatoes? This dish will be a cinch!

Ingredients

• 1 frozen deep dish pie crust
• 1 1/2 pounds lean ground turkey
• 2 tablespoon vegetable oil
• 2 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots (defrosted)
• 4 potatoes, peeled, boiled, and mashed
• 1 cup finely chopped onion
• 1/2 cup skim milk
• 1/4 teaspoon garlic powder
• salt & pepper to taste

Brown ground turkey and sauté onions in 2 tablespoons vegetable oil until golden. Add defrosted peas and carrots and continue to sauté for a minute. Stir in Worcestershire sauce, salt, and pepper to taste. Set a side to cool.

Whip the skim milk, garlic powder, salt, and pepper into hot mashed potatoes with a whisk making them fluffy and light.

Fill the frozen deep dish pie crust just to the top with the meat filling then top with mash potatoes. Drag a fork along the top of mash potatoes back and forth or from the center out to make ridges and bake at 350° until potato topping is puffed and browned, and pie crust golden and flaky about 25 to 35 minutes.

Shepherd's Pie is traditionally made with ground lamb and is baked in a casserole dish. It's called Cottage Pie if made with ground beef. I made up this version after tasting my brother's recipe and lightened it up using ground turkey, frozen vegetables, skim milk and omitting the eggs. Using a frozen pie crust makes it easier to take a slice with you to work to microwave for lunch. I like to use Oronoque Brand frozen pie crust (it's made by Mrs. Smith's).

Recipe: Brown Cabbage

Don't know what to do with that extra head of cabbage you bought for making Corned Beef and Cabbage for St. Patrick's Day? Here's a recipe that I tried courtesy of Chef Tina Nordström and it is both inexpensive and delicious! The sweet & sour taste is both lovely and refreshing!

In Scandinavia, she says they call it "Brown Cabbage" and it is always served during the holiday season.

Cabbage is almost always selling at an inexpensive price usually a couple of cents per pound and other than turning it into fresh coleslaw or stuffing it with ground meat and simmering it in tomato sauce (that's a recipe I'll save for another time for you all), try this recipe as a side dish with a roast meat. Most of the ingredients you should have already in your well stocked pantry.

Ingredients for serving 8 persons

• 1 head green cabbage
• 1 finely chopped onion
• 1 cup apple juice
• 1/2 cup balsamic vinegar
• 2 cinnamon sticks
• 1/4 cup light corn syrup or honey
• Butter and oil
• Salt and pepper

This is how you do it...

Heat a large sauté pan and add 2 tablespoons butter and 1/4 cup oil. Slice the cabbage thinly and sauté over medium heat together with the onion for a couple of minutes. Mix in the apple juice, balsamic vinegar, cinnamon sticks and syrup. Cover and let simmer until the cabbage softens. This will take about 15 minutes.

Remove the lid and season with salt and pepper.

Recipe: Corned Beef & Cabbage

You'll notice that supermarkets have all the ingredients on sale for a major holiday so what perfect time to make this American "New England Boiled Dinner" that many people mistake for as a traditional Irish dish!

Ingredients

• 1 2- to 2-1/2-pound corned beef brisket*
• 1 teaspoon whole black pepper
• 2 bay leaves
• 3 medium carrots, quartered lengthwise
• 2 medium parsnips or 1 medium rutabaga, peeled and cut into chunks
• 2 medium red onions, cut into wedges
• 10 to 12 new potatoes (1 pound)
• 1 small cabbage, cut into 6 wedges (1 pound)

Directions

1. Trim fat from meat. Place in a 4- to 6-quart pot; add juices and spices from package of beef. Add enough water to cover meat. Add pepper and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2 hours or until meat is almost tender.

2. Add carrots, parsnips or rutabaga, and onions to meat. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes; halve or quarter. Add potatoes and cabbage to pot. Cover and cook about 20 minutes more or until vegetables and meat are tender. Discard bay leaves. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter. Makes 6 servings.

*Note: If your brisket comes with an additional packet of spices, add it instead of the pepper and bay leaves called for in the ingredient list.

I like to serve this dish with horseradish cream.

Horseradish cream:

• 1 cup sour cream
• Up to 1 tablespoon prepared horseradish

Combine ingredients and serve with meat and/or vegetables.

The stock that is left over from making this boiled dinner makes a great soup (think about it, 2 dishes from one!)

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