Easy as Pie!

Proverbs 31 is full of references to how our Biblical role model put extra effort into everything she did for her family. When you go the extra mile, you enjoy what you’re doing so much more.

Take baking a pie, for instance: You prepare the bottom crust, fill the pie, add the top crust, pierce, crimp and bake. It comes out steaming, aromatic and delicious! There is nothing quite like a homemade pie!

But imagine how much more creative you could be with your family’s favourite pie recipe! With the use of an embossed rolling pin, ravioli cutter and a few techniques, you could create a pie that is a work of art! The flowers are as simple as the ones we made from playdough as children!

Ice Cream Spoons?

I have finally completed the silver flatware set I started before I was married. It coincides with the grandkids coming this weekend. So what’s the connection?

This P31 grandmother plans to have them help make ice cream, using the attachment to my KitchenAid mixer, and afterwards, enjoy it with ice cream spoons.

What, you may ask, is an ice cream spoon? I suppose in days gone by everyone knew, but today’s modern world has lost some of the customs of yesteryear.

The spoon on the right is an ice cream spoon; one the left is a regular teaspoon. The rounded shape of the ice cream spoon is designed to allow it to be more easily scooped, and to fit the mouth better. And apparently a metal spoon is the best type to eat ice cream with.

So now you know! We’ll be crushing candy canes into French Vanilla to create a minty Christmas ice cream, yum!

 

Don’t Skimp on the Water

Water helps you lose weight. When we aren’t drinking enough water, our bodies start to store it in anticipation of a drought. This extra water weight is released when we begin to drink enough.

Water helps you think more clearly. It makes sense: if the oxygen in the blood that flows to the brain is low, the function will be also. In the same way, water keeps oxygen supplied to the muscles. After all, the oxygen is the O in H2O!

Water also helps balance your moods and emotions. Who knew?

Water surrounds and protects your joints, eyes, brain and spinal cord. Your kidneys and colon need it too; in fact, digestion depends on it.

Water prevents headaches, lightheadedness and fatigue. It even improves your immune system!

So for all these reasons, Dave and I use our new bottles daily. We keep a jug of filtered water in the fridge and we refuse to buy bottled water. All that plastic is so bad for the environment. And besides, there are parts of the world where the water is so scarce and undrinkable that we are arrogant if we complain about ours!

Breakfast Quiche

Dave and I have been on the Mediterranean Diet for over a week now, and we are loving it! This is what we had for breakfast this morning: a beautiful quiche of feta and cheddar cheeses, sun-dried tomatoes, and peppers!

1/2 cup sundried tomatoes (see notes)

Boiling water

1 prepared pie crust

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 red pepper, diced (I like half and half with green pepper)

2 cups fresh spinach OR 1/2 cup thawed and squeezed dry frozen spinach

1/4 cup sliced  olives

1 teaspoon dried oregano

1 teaspoon dried parsley

1/3 cup crumbled feta cheese

4 large eggs

1 1/4 cup milk

Salt and pepper, to taste

1 cup shredded cheddar cheese, divided into two portions

Preheat oven to 375°.  Put the prepared pie crust into a 9″ pie pan and flute edges. Set aside.

Cut the sundried tomatoes into small pieces. Pu them into a glass measuring cup and pour boiling water over until just covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and set aside.

Melt the butter in a skillet over medium high heat. Add onion and garlic, and cook until just  tender, about 3 minutes. Add in the red pepper and cook an additional 3 minutes, or until the pepper is just tender. Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh) or heated through (if using frozen), about 5 minutes.

Remove from heat and stir in the feta cheese and tomatoes. Spoon the mixture into the prepared pie crust, spreading out evenly. Set aside.

In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle top with remaining cheddar cheese.

Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set. Let cool for 10-15 minutes before slicing and serving.

NOTE: Since Dave and I are reducing our salt, I add only pepper. If you are using salt, be aware that there is salt in the cheese.

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Turkey Leftovers

By way of explanation, I am Canadian, so our Thanksgiving is the second Monday in October. I’m also a Mayflower descendant, so we commemorate the American holiday in November as well. That’s a lot of turkey!

There is a limit to how many times you can take turkey sandwiches to work in your lunchbag, although I certainly do make up a few (with stuffing, of course!) The secret begins in the grocery store, buying a bird that isn’t too, big, yet will be plenty when friends and family join you for dinner.

After the guests go home, I remove most of the meat from the bones, and bring out the slow cooker. Just before bed I cover the bones with water and leave the cooker on “low” overnight. I awaken to a beautiful, rich, golden broth that I can use so many ways!

As for the leftover meat, Dave and I have one meal of turkey/stuffing/cranberries and then I make the rest into a turkey tetrazzini that can be divided into portions and frozen for future enjoyment.

This is my favourite turkey tetrazzini recipe:

  • 1 package (7 ounces) fettuccine, broken into 2-inch pieces
  • 2 cups cubed cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  •  3 cups broccoli crowns
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the remaining ingredients. Spoon into a greased 2-1/2-qt. casserole. Bake, uncovered, at 375° for 40-45 minutes or until heated through.