Spinach Pie

This fabulous lunch dish comes from "Lessons at Blackberry Inn" by: Karen Andreola. It is sooo delicious, and healthy too:-)

~Spinach Cheese Pie~

To make one 9-inch pie, you will need:

16 oz. Ricotta cheese

A large sprig of basil leaves - several handfuls washed, chopped, left raw

1 egg (I had to make it once without the egg, and it was fine just not as firm)

1/2 cup of freshly grated parmesan, romano, or asiago cheese

One bag of fresh baby spinach, rinsed well

1 tomato

Salt and pepper to taste

Butter to grease pie pan

(Optional) several sprigs of chopped green onion cooked until soft in olive oil and butter

(Optional) pie crust

Place the wet spinach leaves in a sauce pan and heat only until the leaves wilt. When cool. squeeze out excess water and chop. (A package of frozen chopped spinach, thawed and squeezed, works too. My primitive method is to let the water run through my fingers as I squeeze the frozen spinach one handful at a time.)

Preheat oven to 350° F. In a large mixing bowl crack egg, add salt and pepper. Mix thoroughly with ricotta.

Fold in basil, grated hard cheese, green onion, and lastly, the chopped spinach. Spoon mixture into a greased pie pan. Decorate on top with thin slices of tomato.

Bake in oven for 20-25 minutes. Serve with salad and crusty bread.

This is easy to put together on a busy homeschool day, for a nice hot lunch. Also elegant enough to serve as a special lunch for guests. Enjoy!

Broccoli Cheese Soup

I made this soup today for my friend's baby shower. It turned out fabulous! I found the recipe on the internet, and made a few small changes. Here is the recipe, as I made it today.

Broccoli Cheese Soup

Serves: about 10-12

Ready in 1 hour

Ingredients:

2 Tbsp. melted butter

1 medium onion

1/2 cup flour

1 stick (1/2 cup) melted butter

4 cups half and half (I used 2 cups fresh cream and 2 cups fresh milk)

4 cups chicken stock

1 pound fresh broccoli, chopped up small

2 cups carrots, julienned

1/2 tsp. nutmeg

salt and pepper to taste

16 oz. (1 pound) sharp cheddar cheese, grated (I used 8 oz. sharp and 8 oz. mild)

Directions:

Saute onion in 2 Tbsp. butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for about 4 minutes.

Be sure to stir frequently.

Slowly add the half-and-half (or milk and cream), continue stirring.

Add the chicken stock, whisking all the time.

Simmer for 20 minutes. Add the broccoli, carrots, and onions. Cook over low heat until the veggies are tender, about 20 minutes. Add salt and pepper.

By now the soup should be thickened. Pour in batches into the blender and puree.

Return the puree to the pot and place over low heat. Add the grated cheese; stir well until blended. Stir in the nutmeg. Serve.

Note: I put some of the chopped carrots and broccoli aside and cooked them separately. Then after I pureed the soup, I added the extra broccoli and carrots. I like some chunks in my soup.

You could serve this in crusty bread bowls. But it is delicious however it's served!:-)

I put it in the crock pot when it was finished, and kept it on warm for the shower.

Enjoy!