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.

Monday, October 25, 2010

Real men DO eat quiche-like frittata, especially when health-laced spinach is a main ingredient

From my recent preparation of Fruity Spinach Salad, the one that contained sliced pears and dried cranberries, I had half a bag of fresh spinach remaining. On the same Prevention magazine page as that yummy recipe was another spinach suggestion. I don't have an ovenproof frying pan, so I was hesitant to try (recipe recommends placing the frittata in the oven briefly to broil at the end), but I gambled that the dish would be just as successful without being brown on the top and prepared it anyway. I was glad I took the gamble!

It turned out a bit like a crustless quiche and was served in pie-shaped slices. A bit of patience is required while the preparer waits for the egg mixture to set over the medium-low heat at the end, but the rewards are great.

Real men DO eat quiche--at least the real man under my roof does, especially when that quiche-like frittata is laced with spinach, always acclaimed to be one of the world's healthiest foods. And once again my conscience is assuaged--I used up the remainder of those spinach leaves that were left over in the fridge, always a challenge to me since spinach can wither quickly.

Fall Frittata

1 small onion, chopped
4 tablespoons olive oil, divided
12 small potatoes, unpeeled (10 ounces)
1/2 teaspoon salt, divided (or salt substitute)
2 cloves garlic, minced
5 cups spinach (about 4 ounces)
8 large eggs, beaten (or 2 cups egg substitute)
3 tablespoons grated Parmesan cheese

Saute onion in 2 tablespoons oil in nonstick, ovenproof frying pan. Thinly slice potatoes and add to skillet along with 1/4 teaspoon salt. Cover and cook 10 minutes; stir occasionally. Add garlic and cook until potatoes are done. Uncover; stir in spinach until it is wilted. Remove onion-potato-spinach mixture from skillet and cool in bowl. Into cooled mixture in bowl stir in eggs, 1/4 teaspoon salt, and black pepper to taste. In same skillet in which you just prepared the onion-potato-spinach mixture (that has been removed), heat 2 tablespoons oil over medium-low heat. Into skillet with oil pour back in the egg mixture, sprinkled with cheese, until mixture is almost set. If desired, broil briefly to brown. Makes 6 servings.

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