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.

Tuesday, January 11, 2011

A colorful mini-quiche baked in a muffin tin

More "snow" cooking—food items that seemed would hit the spot and as well as keep us healthy on the recent snowy, confined days that we experienced in the DFW Metroplex. Another goodie was a recipe for Italian Spinach Mini Quiche, which actually called for frozen spinach, but I happened to have some fresh spinach I needed to use up (in my ubiquitous quest for ways to get fresh leftover spinach leaves quickly hustled into foods), so I steamed it and subbed it for the frozen. Wonderful!

These mini-quiches were baked in regular muffin tins that had been lightly sprayed. I worried that they might fall apart when I lifted them out of the individual pans, but they held together wonderfully. A couple of them plus some red grapes made a perfect evening meal for a snowy Sunday night as we watched the rare (for North Texas) flakes dust everything around.

The colorful green spinach plus the chopped red bell peppers in the mini-quiches inspired me to list this as a Christmas-morning breakfast possibility as well (compiling my recipe wish-list for 2011 already). They also were terrific warmed for lunch the next day.

Italian Spinach Mini Quiche

16 ounces cottage cheese (low-fat)
10 ounces fresh spinach, cooked and drained thoroughly (or 1 10-ounce package frozen spinach, thawed, drained well)
1 cup mozzarella cheese, skin
2 eggs (or 1/2 cup egg substitute)
2 egg whites (or 1/2 cup egg-white substitute)
1/2 cup red bell pepper, chopped
1/2 cup parmesan cheese, grated
1 teaspoon oregano, dried
1 clove garlic, minced
1/2 teaspoon red pepper flakes
cooking spray

Preheat oven to 350 degrees. Mix all ingredients until well blended. Spray a 12-cup muffin tin with cooking spray. Spoon 1/3 cup of the mixture into each muffin cup. Evenly divide between the 12 cups any mixture that is left over. Bake for 30 minutes or until center is set. Let cool in the muffin tins for 5 minutes before you try to remove. Makes 12 servings.

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