A Dieter's House Salad

From the kitchen of One Perfect Bite...Here is another main course salad for those who are watching their weight. It is unusual because no oil is used in the dressing that's used to coat the salad greens. I've found that a pan reduction nicely serves that purpose without adding additional fat to the salad. I use baby spinach as the base for my salad because it is so nutritious, but feel free to use any green you  like. I've used mushrooms and zucchini as my add-ins, but any low-carb vegetable can be used. Do use the cucumber. It adds some needed crunch to an otherwise soft salad and you will appreciate the crispness it adds to the greens. This is a large, filling salad that I think you will enjoy. Here is how it is made.

Waist Watchers Special - Spinach and Cheese Stuffed Portobello Mushrooms

From the kitchen of One Perfect Bite...I hate dieting and the restrictions associated with it. I don't do well with plans and prepackaged meals, so when I pack on pounds, I have to come up with recipes that work for me, but do not scare off the Silver Fox, a committed carnivore, who views most greens and meat substitutes as "stuff". C'est la vie. While I consider these mushrooms to be a main course, he views them as a side dish meant to keep meat from getting lonely on  his plate. That actually has worked out well for both of us. At any given meal, there is at least one dish we can share and it makes creating diet meals a lot easier for me. Over the past three months, I've found or created recipes that make dishes I actually enjoy and I now have a collection of diet-worthy recipes to share with those of you who are also in waist watcher mode. These stuffed mushrooms are the first recipe in what I hope will become a weekly feature on One Perfect Bite. They are easy to make and quite satisfying, though I suspect you will want to add additional herbs and spices to the ingredient mix. I do hope you'll give these mushrooms a try. Here is how they are made.

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts

From the kitchen of One Perfect Bite...I have several salad recipes that I want to share with you before summer is over. Last weekend, the first of the early apples appeared in our farmers' markets, and that's a sure sign that fall is on its way. It also means I'd better post the recipes I've been holding if they are to be of any use to you. I don't feature a lot of salad recipes because there is a sameness to them that I find repetitive. Don't get me wrong, I love salad, but I'm not always sure my creations are worthy of your time. Today's feature is an exception because it uses a wonderful berry and vinegar dressing that sets it apart from other berry fortified salads. I really think you'll enjoy this one. Using bagged spinach, the recipe, which comes from from Family Circle magazine, is a study in simplicity and it takes about 10 minutes to assemble. I do have one suggestion to pass onto you. The color of this salad dressing is one only a mother could love, so rather than dress the salad prior to serving, I let everyone do their own thing at the table. I hope you will try this salad while blueberries are still available in your markets. I know you will like it. Here is the recipe.

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
Salad Dressing
2 tablespoons balsamic vinegar
1 tablespoon blueberry preserves
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Salad
5 ounces (about 10 cups) baby spinach
12 ounces (about 2 cups) blueberries
3/4 cup walnuts, toasted and roughly chopped
1/2 cup crumbled blue cheese

Directions:
1)  In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside.
2)  Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Individual No-Bake Chocolate Cheesecakes

Two Years Ago Today: Rolls and Shrewsbury Cakes

Three Years Ago Today: Cinnamon Swirl Coffee Cake

Four Years Ago Today: Onion-Parmesan Focaccia with Tomatoes

Moroccan Beef Stew

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...

While it goes against conventional wisdom, I like to serve this stew at least once during the summer season. I love its vaguely Moroccan flavor and I think it is a perfect meal to serve when your palate's in the doldrums and you have a taste for something different and a bit more substantial than standard summer fare. The recipe comes from Family Circle magazine and while I've made some changes to it over time, the recipe that appears below, save for the portions in red, is the one that was first featured in the magazine. I absolutely hate tough stew meat and to avoid it, I often go to extremes that others think unnecessary. The original recipe called for browning and stewing the meat on top of the stove. Over the years, I've become a fan of slow-cooked stews, not those that come from a crock-pot, but those that are the result of cooking in a low-slow oven for a considerable length of time. Even if you bypass this recipe, I hope you try the technique in which meat and vegetables are browned stovetop, but simmered for about 5 hours in a 250 degree oven once the contents of the pot come to a boil. I serve this stew with couscous or rice and a lovely crisp green salad. Here's how this Moroccan-style stew is made.

Moroccan Beef Stew...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
2 tablespoons vegetable oil
2 pounds beef chuck for stew, cut into 1-inch pieces
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion, diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (14.5-oz.) can beef broth
1 cup pitted prunes, chopped
1 cup dried apricots, chopped
3 cups baby spinach, roughly chopped
Cooked pearl couscous (optional)

Directions:
1) Heat oil in a large pot over medium-high heat. In a bowl, toss beef cubes in flour, 1/4 teaspoon of the salt and pepper. Add half of beef to pot. Brown on all sides, about 4 minutes. Remove to a plate with a slotted spoon and repeat with remaining beef.
2) Reduce heat to medium and add onion to pot. Cook 3 to 5 minutes to soften. Sprinkle with cumin, cinnamon and cloves. Cook 1 minute. Add a splash of the beef stock; cook 1 minute, scraping up any browned bits from bottom of pot.
3) Add broth and bring to a boil. Return beef to pot along with any liquid. Cover and simmer 1-1/2 hours over low heat, or transfer pot to a preheated 250 degrees F oven and bake for 5 hours.
4) Uncover pot and stir in prunes and apricots. Cover and cook 15 minutes. Uncover and stir in spinach. Cook, uncovered, 5 minutes. Season with remaining 1/2 teaspoon salt. Serve stew over pearl couscous, if desired. Yield: 6 servings.









One Year Ago Today: Stir-Fried Shrimp with Black Beans and Bok Choy















Two Years Ago Today: Spring Mushroom Soup with Aromatic Vegetables













Three Years Ago Today: Po Cha
















Four Years Ago Today: Lemon and Almond Tart

Sausage and White Bean Stew

From the kitchen of One Perfect Bite...Our day, which began with a bell clear opal sky, had by midmorning lost all sense of which season gravitational rotation intended it to honor. Temperatures plummeted, than came sheets of rain that were followed by a volley of hail that beat the daylights out of any fruits trees that were still in bloom. A dinner of soup and salad, planned while the sun was in ascendance, seemed perfect for a temperate day, but once the hail began to bounce and beat tattoo, it was pretty obvious that menu needed to be revisited. Last month's issue of Bon Appetit magazine had a recipe for a sausage and bean stew that sounded delicious. It had the added virtue of being very easy to make and this was a perfect day to give it a try. While I didn't have all the ingredients the recipe call for, I did have workable substitutes and set to work with what I had on hand. I had a wonderful bean stew within 45 minutes as well as a recipe that effortlessly earned a place in my permanent rotation. I hope you will give this dish a try. It is less heavy than a true winter stew but it is substantial and great for cusp days that demand a bit more than standard spring fare. Here is how the stew is made.

Sausage and White Bean Stew...from the kitchen of One Perfect Bite inspired by Bon Appetit magazine

Ingredients:
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 (15-ounce) cans Great Northern or cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1 teaspoon apple cider vinegar
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Directions:
1) Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
2) Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Stir in apple cider vinegar. Add spinach by handfuls and cook just until wilted, about 2 minutes.
3) Slice sausage and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired. Yield: 4 servings.






One Year Ago Today: Sugar-Crusted Blueberry Quick Bread















Two Years Ago Today: Mocha Crumb Cake















Three Years Ago Today: Papaya-Lime Fool
















Four Years Ago Today: Braised Pork Chops with Homemade Curry and Chutney Sauce

Spinach with Scrambled Eggs and Cheese

From the kitchen of One Perfect Bite...To call this dish eggs Florentine would be misleading. Technically, it meets the criteria for that designation, but this homely dish bears no resemblance to the creamy Florentine dishes that usually bear that name. Historically, spinach was first grown in Persia. It was sent to China as a gift to the emperor and at some point in the 11th century, it was brought to Europe by the Moors. It was a favorite vegetable of Catherine de Medici who brought it with her when she left her home in Florence, Italy to marry the king of France. Her personal chefs continued to prepare the spinach dishes that she especially liked, and ever since that time, dishes that are served on a bed of spinach are described as being a la Florentine. Over time the description was extended to include any dish that was made with spinach.

I was on my own for dinner tonight and I thought it would be a perfect opportunity to try this recipe which I had seen in Bon Appetit magazine. It uses 5 ingredients and takes about 15 minutes to get it from the chopping block to the dinner table. It is a lovely balanced dish that I think you will enjoy. The recipe can be varied by adding small amounts of other ingredients if you feel it is too plain. The only trick to this dish, lies in cooking the eggs. They should be pulled from the heat while they are still loose. Residual heat from the spinach will finish the cooking. If you have time, removal of the spinach stems will add greatly to the visual appeal of the dish. I will be making these eggs again. They are a perfect candidate for brunch or a light family supper. I hope you will give this recipe a try. Here is how the eggs are made.



Spinach with Scrambled Eggs and Cheese...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 large eggs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
1 thinly sliced garlic clove
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes

Directions:
Whisk 2 large eggs in a small bowl. Season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add garlic and stir until fragrant, about 1 minute. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs and cook, stirring occasionally, until just set, about 1 minute. Stir in 1 to 2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes. Yield: 1 serving.








One Year Ago Today: Everyday Cinnamon Coffee Cake
















Two Years Ago Today: Pink Grapefruit Smoothie















Three Years Ago Today: Carrot Timbales















Four Years Ago Today: Rhubarb and Raspberry Gelato

Frugal Foodie Friday - Slow Cooker Smoky Navy Bean Soup

From the kitchen of One Perfect Bite...This soup was a delightful surprise. I can be quite critical when it comes to bean dishes, because more often than not, I'm disappointed in the way they taste. The financial constraints of SNAP challenge, however, made it necessary for me to experiment with bean recipes and this soup was one of my happier discoveries. I found the recipe in Family Circle magazine. It caught my eye because the soup is made in a slow cooker and uses common ingredients that, in the relative scheme of things, are quite inexpensive. The recipe is straight forward and easy to follow, though I did find the soup was done long before the time suggested in the directions. My batch was ready to serve after 6 hours in the pot. Had I let it simmer longer than that, the beans and vegetables would have completely dissolved and the soup would be more of a bean puree than the soup I was expecting. Despite its truly peasant nature and having to fiddle with the time, this is a delicious soup that I'll be making often. I really hope you'll give this recipe a try. I think you'll enjoy the soup as much as I have. Here is how it is made.

Slow Cooker Smoky Navy Bean Soup...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound navy beans, soaked overnight
2 ham shanks (about 1-1/2 pounds)
1 large onion, chopped
3 ribs celery, thinly sliced
3 carrots, peeled and thinly sliced
1 (14.5-ounce) can petite diced tomatoes with chipotle or jalapeno pepper
1/2 teaspoon dried thyme
1 teaspoon apple cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 (5-ounce) bag baby spinach

Directions:
1) Coat slow-cooker bowl with nonstick cooking spray.
2) Drain beans and add to slow cooker bowl. Stir in 6 cups water, ham, onion, celery, carrots, tomatoes and thyme. Cover and cook on LOW for 10 hours.
3) Remove ham shanks from soup and shred meat. Remove 2 cups of soup, puree and return to slow cooker along with shredded ham. Add  vinegar and salt and pepper. Add spinach by the handful and stir until wilted. Yield: 8 servings.






One Year Ago Today: Champ: Irish Scallion Mashed Potatoes for St. Patrick's Day














Two Years Ago Today: Chicken Stroganoff















Three years Ago Today: Roast Lamb

Baked Ranch Potato Cakes with Spinach and Cheese

               Baked Ranch Potato Cakes with Spinach and Cheese

From the kitchen of One Perfect Bite...As the weather gets warmer, much of our cooking will move from the kitchen to the patio and our outdoor grills. I'm always on the prowl for side dishes that will go well with plain grilled meats or poultry and when I can't find them I create them. I developed this recipe for a contest sponsored by the folks at Hidden Valley Ranch. It's best to think of these as baked potato cakes that are enhanced with the addition of spinach and cheese. The cakes, however, get their special flavor from Hidden Valley Ranch Dressing mix. The cakes are baked rather than fried to retain the lovely color of the spinach and make a healthier side dish. They are a perfect addition to a grilled meal. I hope you will give this dish a try. You can find the recipe HERE.

Frugal Foodie Friday - Lentil and Vegetable Stew

From the kitchen of One Perfect Bite...This is a recipe that I originally tested as a possible contender for a spot in our SNAP challenge menus. Unfortunately, our participation in the challenge ended before I had the opportunity to share all those recipes with you. Some of them were quite good, so I thought I'd take the occasional odd Friday to feature the best of them here on One Perfect Bite. While lentils are not to everyone's taste, they are very filling and when combined with rice they form a complete and inexpensive protein. Each time I work with them, I find myself wishing they had greater eye appeal, so, I try to mask their drab appearance with brightly colored vegetables. It helps a bit. I've made very few changes to the original recipe, which came from Taste of Home magazine, but I have changed the length of time some of the vegetables cook. I've added the spinach near the end of the cooking time in order to keep it green and lovely. Twenty minutes in the pot will turn it black and black spinach will not help improve the appearance of the brown lentils. I learned that one the hard way, as you can tell from tonight's photo. This is a very easy dish to prepare and you can have it on the table in 45 minutes or less. If you share your kitchen with a committed carnivore, as I do, add a bit of smoked sausage to his portion and I think you'll both be happy. This simple and inexpensive dish is very, very nice and I do hope you will give it a try. Here's the recipe.

Lentil and Vegetable Stew...from the kitchen of One Perfect Bite inspired by Alice McEachern and Taste of Home magazine

Ingredients:
1/2 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon minced garlic, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 to 3 teaspoons apple cider vinegar
3 cups cooked brown or white rice

Directions:
1) In a large saucepan, heat oil and saute onion until tender. Add garlic and cook until fragrant, about 1 minute. Add water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf and bring to a boil. Reduce heat; cover and simmer for 20 minutes.lentil
2) Add carrots and tomatoes and return to a boil. Reduce heat, cover, and simmer for 15 minutes. Add spinach and continue cooking five minutes longer, or until lentils are tender. Stir in vinegar and adjust salt and pepper to taste. Serve over white or brown rice. Yield: 6 servings.

One Year Ago Today: Oven-Baked Parmesan Steak Fries

Two Years Ago Today: Dark Chocolate Short Bread

Three Years Ago Today: Eggplant Parmesan

Super Bowl Hot Vegetable Dip

From the kitchen of One Perfect Bite...I know it is a bit early, but the Super Bowl is next week-end and I wanted to share this recipe with you while there is still time for it to be considered as a new game go-with. I found the recipe on the Whole Foods website and gave it a test run this afternoon. The recipe was simple to begin with, but I made it simpler still, by using pre-packaged ingredients that did away with the need to peel or slice or dice anything at all. The Silver Fox, who is in charge of provisions for the next week or so, came home from the store with a 12-ounce bag of cauliflower florets, a 6-ounce bag of baby spinach and a 12-ounce bag of shredded cheese. That wasn't what I had on the list, but this is one of those occasions where I applaud his independence and take-charge mien. I cooked the cauliflower in the microwave and then threw everything into the bowl of a food processor. Save for wait-time, the whole process took about 5 minutes of my time. I know you all will enjoy this dip, but vegetable lovers will be in heaven. The dip has layered flavors and the only change I made to the original version was to add the juice of a small lemon to the mixture before it was warmed. You'll want to adjust salt and pepper to your own tastes. This is best served with sturdy chips or vegetable sticks. If there is any of the dip remaining after the game, it can be thinned with milk or cream and used to dress pasta. I hope you'll give this recipe a try. It's worth 5 minutes of your time. Here is how the dip is made.

Super Bowl Hot Vegetable Dip...from the kitchen of One Perfect Bite courtesy of Whole Foods

Ingredients:
Florets from 1/2 head cauliflower (about 2-1/2 cups), steamed until very soft and cooled
4 ounces 1/3 less fat cream cheese
1/4 cup mayonnaise
1 fresh jalapeño peppers, seeded and finely chopped
2 cloves garlic, chopped
3/4 teaspoon salt
12 ounces (about 3-1/2 cups) shredded Cheddar-Jack cheese
3 lightly packed cups (about 5 ounces) baby spinach leaves
Optional: Juice of 1 small lemon

Directions:
Heat oven to 375 degrees F. Pulse cauliflower in a food processor until very smooth. Add cream cheese, mayonnaise, jalapeño, garlic, salt and all but 1/2 cup of the cheese shreds and pulse until very smooth. Add spinach and pulse until chopped. Addlemon juice if using. Adjust salt to taste. Scrape into a lightly greased 1-quart ovenproof baking dish or casserole, sprinkle with remaining cheese and bake until hot and bubbling, about 35 minutes.

One Year Ago Today: Crock-Pot: Cuban Pork and Black Beans

Two Years Ago Today: Crock-Pot Pork Posolé

Three Years Ago Today: Mexican Skillet Corn Bread

Creamy Spinach Soup

From the kitchen of One Perfect Bite...I really like this soup. It's differently delicious and easy to make, but despite that, I've never made it for company. It is a singularly unattractive dish and there are some pigs that no amount of lipstick can help. This is one of them, and it really is a shame that something that tastes so good can look so bad. That said, it is what it is, but the fact that I decided to feature it anyway is a measure of the regard I have for this soup. The recipe is one that speaks for itself. There are no tricks or special equipment required to get it to the table.  It takes about 30 minutes to make and that bit of sherry and heavy cream set it apart from most spinach soups you've ever tasted. So, I hope you'll close your eyes, grab a great pot and start throwing the required ingredients into it. You won't be sorry. Here's what you need for the pot. Enjoy!

Creamy Spinach Soup...from the kitchen of One Perfect Bite

Ingredients:
2 (10-ounce) boxes frozen chopped spinach, defrosted and squeezed dry
1 small onion, peeled and quartered
1 large carrot, peeled and cut into 1-inch lengths
5 medium ribs celery, cut into 1-inch lengths
3 medium garlic cloves
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chicken broth
1/4 cup dry sherry
3/4 cup heavy cream (half-and-half or whole milk can be substituted)
1/8 teaspoon fresh-grated nutmeg
Salt and white pepper, to taste

Directions:
1) Process onions, carrots, celery and garlic in small batches in a food processor fitted with a metal blade until very finely chopped.
2) Melt butter in a large nonreactive saucepan set over medium heat. Add chopped vegetables and saute about 3 minutes, or until vegetables begin to soften. Stir in flour and cook, stirring about 2 minutes. Slowly add chicken broth, stirring well. Bring to a boil, stirring frequently. Add spinach and simmer, uncovered, 20 minutes, stirring occasionally. Stir in sherry and simmer 5 minutes. Stir in cream and nutmeg. Taste for seasoning, adding salt and white pepper as desired. Do not let soup boil once cream and nutmeg have been added. Serve hot in warmed soup bowls. Yield: About 7 servings.

One Year Ago Today: Tapas-Style Spiced-Roasted Almonds

Two Years Ago Today: Roasted Brussels Sprouts

Three Years Ago Today: Chocolate and Black Bean Chili

Savory Corn Crumble with Butternut Squash, Spinach and Feta

From the kitchen of One Perfect Bite...The stars must have been aligned. The butternut squash I'd purchased for the holiday was never used and still sitting in the vegetable bin of my refrigerator. Rather than repeat the same ol' same ol', I went searching for something new and found Ivy Liacopoulou's recipe, Savory Corn Crumble with Butternut Squash, Spinach and Feta, on her blog Kopiaste...to Greek Hospitality. Those of you who enjoy the food of Greece and Cyprus should visit her blogs and browse through her cookbooks. I have good reason to suspect you won't be disappointed. I never have been. This recipe combines savory fall ingredients and tops them with a crumble that you will love. The dish is gluten free and it makes a vegetarian meal that's perfect for Meatless Monday or toting to holiday gatherings. If you like the gutsy flavors of the Mediterranean I think you will really enjoy this casserole. Here's how Ivy makes this savory meal.

This sponsorship is brought to you by GLAM Media who we have partnered with for this promotion.

Savory Corn Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy Liacopoulou of Kopiaste…to Greek Hospitality

Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking dish (about 12 pieces)
Ingredients:
Filling:

• 2 lbs butternut Squash, grated
• 1 lbs spinach, squeezed
• ½ cup olive oil
• 2 eggs
• 1 lbs feta, crumbled
• ½ cup parsley, finely chopped
• ½ cup fennel fronds, finely chopped
• Salt (with caution) and freshly grated black pepper
• A pinch of cumin

Crumble:

• 1.5 lbs corn meal
• 1 cup extra virgin olive oil
• 200 ml Greek yogurt 2%
• 4 eggs
• 1 tbsp salt

Additional ingredients:

• 3 tbsp margarine divided (to grease the baking tin and to add on top)

Directions:

1. Grate the pumpkin and mix all the filling ingredients.
2. In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
3. Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
4. Add the filling on top and sprinkle the remaining crumble on top of the filling.
5. Add the remaining margarine in small pieces scattered all over the baking tin.
6. Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.

Serve as a main dish, a side dish or a snack.

Tortilla Pie

From the kitchen of One Perfect Bite...For the next few weeks, the recipes I'll be highlighting are for dishes that I call grandma food. We are vacationing and surround by family, so the food I'll be featuring throughout July will be simple and family oriented. I'm going to try and scale back the recipes I post to just six servings, but should you suddenly have a gang to feed and want to expand them, a simple double or triple of ingredients is workable and will do the trick. The tortilla pie I'm featuring today is really meant for the peanut gallery. All moms and gradmoms have to deal with the dreaded "It's too spicy" wail at  dinner time. While we have one imp who thinks oatmeal is too spicy, this pie should help with the general population. It can be made completely without heat for the little ones and revved up for fire eaters who share your table. Obviously, the fire here is controlled by the amount of red pepper flakes that are called for in the recipe. The Silver Fox calls this his pseudo-Mexican pie. However, I'm duty bound to report that, in reality, it is Martha Stewart's pseudo-Mexican pie, but it is equally important that you be told her pie makes a really nice, though light, meal for a family. It is a simple dish to make and requires no special equipment, save for a springform pan. The world, by the way, will not end should you have to substitute some other type of dish. I made this for lunch today in a foil lasagna pan, so, obviously, the recipe can be adapted to circumstance and location. If you are looking for a light family entree, I hope you'll giver this dish a try.There's nothing here not to like. Here's how the tortilla pie is made.

Tortilla Pie...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
4 flour tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 cup chopped onion
1-1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
1 tablespoon minced garlic
1 package (10-oz.) frozen corn kernels (shoepeg corn if possible)
1 (6-oz.) package fresh baby spinach, torn into pieces
2 cups (8-oz.) shredded Monterey or Pepper Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)

Directions:
1) Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use bottom of the pan as a guide). Assemble pan with bottom upside down; lightly oil bottom and sides. Set aside.
2) In a large skillet, heat oil over medium heat. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
3) Place one tortilla in the prepared pan. Spreading evenly, top with 1-1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
4) Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream. Yield: 4 to 5 servings.

Cook's Note: Turning the bottom of the springform pan upside down makes it easier to remove pie after baking.

One Year Ago Today: Sour Cherry Crumb Cake

Two Years Ago Today: Rosemary Aioli

Three Years Ago Today: Shrimp Toast