Tag: chives

Summer Supper Save 

On By Anna EastlandIn Yummy in the Tummy3 Comments

   
Here’s a quick recipe for one of those days when you feel like you have nothing but odds and ends in the cupboard. I usually make this as a black bean and rice bowl in the rice maker, but was missing lots of the essential ingredients…black beans, onions, garlic, salsa….so here’s what I made instead! This recipe was inspired by Robert Irvine’s Red Beans and Rice recipe on the foodnetwork.com.

  1. First cook a cup of brown rice with two-and-a-half cups of water with a tsp veggie powder, or use veggie broth instead.
  2. While it is cooking, heat up a large pot with a little olive oil and sauté several chopped sweet peppers (I used yellow), and a chopped red hot pepper.  
  3. Wander into the garden and pick a few cherry tomatoes, 5 or 6, a handful of chives, a some fresh basil.  
  4. Wash and chop the tomatoes and add to the pot. Stir in salt and pepper and a tablespoon of hot sauce. 
  5. Then drain and rinse two cans of kidneys beans and add to the pot. 
  6. After this all cooks for about 10 minutes, add chopped chives and shredded basil. 
  7. Once the rice is ready, mix it all together and serve with corn tortillas or tortilla chips. It’s really yummy….and just spicy enough to give a little heat while retaining lots of flavour. Pretty good for nothing in the cupboard! Can’t believe I cooked without onions and garlic…but it still had flavour! Enjoy!

 

Food Therapy: Baking Away the Blues

On By Anna EastlandIn Yummy in the Tummy11 Comments

Homemade Spinach Feta Pie

This yummy recipe was inspired by my good friend and retired chef, Bonnie Mitchell, who first taught me to make spanakopita. Here it my version in a pie crust,  just out of the oven, but how did I make it? Here are the simple steps:

1. In a large mixing bowl, combine:

a small container (250ml) ricotta or cottage cheese

half a block crumbled feta (again about 250 ml)

2 eggs

pepper

a pinch of salt

a generous amount of dried or fresh dill, to taste (at least 1 1/2 tsp dried dill)

2. While working in this dry steam a bag of spinach in a large pot or pan, maybe half at a time, until wilted.

Let spinach cool, squeeze out excess liquid, and chop.

3. Then add chopped green onions (3-5) or chives (a handful)

4. Mix with the rest of the ingredients.

5. Make a simple pie crust (no French pastry degrees required) from Mollie Katzen’s Moosewood cookbook.

Actually I used whole wheat flour and threw in a tablespoon of brown sugar for good measure.    

Here I am being spoiled and using the kitchenaide friends gave me, but this can be done by hand or with a pastry cutter as well.

6. Grease pie plate with butter and place in pie crust.

7. Put filling in crust.

8. Put in preheated 350 C oven for about 40-45 minutes.

9. Enjoy! Would be nice with a side of green or Greek Salad, or even Greek Lentil Stew, but that recipe will be for next time!