Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, September 3, 2010

Not Greek to us: stovetop recipe excellent fare in these triple-digit days

More in the shop-the-pantry (or shop-the-refrigerator) genre: still more spinach to use up before it goes bad. Same thing for an avocado in my fridge: one is starting to get too mushy. What to fix?

In the yet-untried-summer recipe category was Greek Frittata, an amazingly easy weeknight fix that could be prepared on the stovetop (in our string of triple-digit days, you can be sure Hubby still is pleading his case about not firing up the oven, so this preparation made him happy).

This Frittata is a cousin to an omelet and cooks up as quickly and effortlessly. I love the flavor the feta cheese adds (thus making the omelet a "Greek" one). The spinach adds a healthy touch; the tomatoes on top along with the avocado add color.

For just the two of us this menu item lasted several days--and my refrigerator bins were cleaned out again without guilt-producing throwaways.

Greek Frittata

1/2 cup chopped onion
1 cup chopped red pepper
1 1/2 cups torn fresh spinach
1/2 cup milk (I use skim)
8 eggs (I use egg substitute)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup feta cheese, crumbled
1 (14 1/2-ounce) can diced tomatoes, no salt added, drained
1/4 teaspoon dried basil
avocado (garnish)

In 12-inch nonstick skillet cook onion and red pepper over medium-high heat. Stir occasionally until lightly browned. Stir in spinach. Continue cooking until spinach is wilted. In bowl combine milk, eggs, garlic powder, and pepper; mix well. Stir in cheese. Reduce heat to medium-low. Pour mixture into skillet. Cook; lift edges to allow eggs to flow underneath until edges are set. Cover and continue to cook until top is set. In small bowl mix drained tomatoes and basil. Pour onto top of frittata. Garnish with sliced avocado. Serve from skillet. Makes 6 servings.

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