Irish Cheddar Spinach Pie

Crust:

1 Cup Almond Meal

½ Cup Flax Ground Meal

1 tsp xanthum gum

3/4 Cup Tapioca Flour

salt

¼ Cup Olive Oil + 1 Tab

1 tsp baking powder

1 Tab Water

350*

Mix dry ingredients together. Add wet into dry and mix. Press the mixture into a tart shell and bake for 15 min. Let cool

Filling:

5 eggs

1 lg Shallot minced

4 Garlic minced

Frozen Spinach 1 pck, thawed and squeezed

¼ Cup Heavy Cream

2 Tab butter

pinch of nutmeg

4 cloves minced garlic

Aged Gouda ½ Cup Grated

Parmesan ½ Cup Finely Grated

Cahill Irish Cheddar Sliced about slices

*Sautee Shallots and garlic with butter until softened about 4 min. and set aside

*Sprinkle the ½ Cup Gouda on crust cooled crust

*In a lg. bowl add egg, cream, Parmesan, a pinch of nutmeg ,  the drained and squeezed out spinach and the sautteed garlic and shallots. Stir to incorporate and pour on top of the Gouda sprinkled crust. Top with slices of the Irish Cheddar. Bake 30 min

After it cooks I sliced up some more slivers of the cheddar to lay on top of the pie and let the heat from the pie melt them.

This Saturday the ingredients we chose to play with were:

*Egg

*Butter

*Almond Meal

Check out www.breadandburrow.com to see what Kate cooked up with these lovely elements!!

More pictures to capture our sunny day with the beautiful woolies!! The girls reminded me of how much fun they had with the lambs for days following our visit! Where will we go next?

We set out for a day at” Distracted Acres” to visit with Loren’s sheep and more specifically the little lambs. Spring is unfolding and we were SO thrilled to capture a small piece of the abundant beauty being born. To intentionally breath in and behold the budding and blooming before  us!

Special thanks to Sharon who worked so hard on several of the clothing items worn by these lovely ladies!!!

Special thanks also to Loren and Troy at Distracted Acres for letting us stomp on your grounds!  You guys have a beautiful farm!!

http://distractedacres.com/

Ginger,Cabbage and Beet salad with Quiona

Quinoa cooked 1 Cup

1 Lg Beet grated

1 Large apple (diced)

Flat leaf parsley (chopped)

Half of a head red cabbage

2 Tab rice wine vinegar

2 Tab olive oil

1 tsp black sesame seeds

1 Tab raw honey

1 1/2 tsp fresh finely grated ginger and with juices

Fresh spinach chopped or fresh arugula leaves

Micros green sprouts (optional)

Handful of nuts (walnuts, pecans, hazelnuts, sunflower)

Mix shredded cabbage, sesame seeds,apple,ginger,parsley vinegar,oil,honey,beets and toss together,

Serve on top of chopped fresh spinach or arugula and quinoa (room temp)

This is the Saturday Eve post that is not such a Saturday Eve Post because I am posting on Sunday!

The Linking ingredients are Apple, Quinoa, and olive oil!

Visit www.breadandburrow.com to see what lovely Kate has created over there!!

Hazelnut Bistro Lasagna:

Elements follow: 350*

*Lasagna sheets ( I used a homemade gf option)

*Finely Grated Parmesan Cheese (1 Cup)

Creamy broth sauce

*4 Cups of ChHazelnut Bistro Lasagna:icken broth

*½ Cup Cream

*1/8 tsp Nutmeg

*5 clove finely minced of garlic

*2 Tab Dried minced onion

*S/P

*4 Tab Flour ( I used cornstarch)

Cream Sauce instructions:

In a saucepan melt butter and add olive oil to heat, add 5 cloves of minced garlic and 2 Tab of dried minced onion . Once the onion and garlic are heated through add 4 Tab of Flour, and a dash of nutmeg, Whisk to combine into a rue. Let cook for a few minutes on low to allow the floury taste to turn more nutty. Start to slowly whisk in 4 cups of chicken broth bringing to a simmer until thickened about 5 min(continue to whisk). Add ½ Cup of heavy cream and remove from heat. Set Sauce aside.

Acorn Squash

*1 Acorn

Roast at 375* until tender. Scoop out , mash with fork in a saucepan , add S/P and 1 Tab butter while heating softly to evaporate excess moisture for a few min. Remove from heat and set aside

Saute Mushroom and Shallots:

*2 Cartons of Cremini Mushrooms

*2 Shallots , sliced very thin

Saute mushrooms and shallots in a large fry pan to remove excess moisture with a glugg of olive oil and 2 butter

Spiced Hazelnuts

*¾ Cup of Hazelnuts

*2 pinches Paprika

*2 pinches Nutmeg

*1 Tab Honey

*Rock/Kosher Salt and Pepper to taste

*½ Tab butter

Add all ing into a small saucepan on low. Stir continually for 3-4 min. lay on a plate and separate and cool completely.

Italian Kale:

*1 Bunch of Italian Kale

In a pan add a clove or two of sliced garlic, a couple glugs of olive oil and the chopped kale to med-high heat to allow the kale to wilt a bit!

Assemble Lasagna:

On the bottom of a casserole dish pour some cream sauce in to coat the bottom of the dish. Lay pasta, then a layer of squash, then pasta, then a layer with mushrooms and cream and Parmesan cheese. Repeat this until you can not go any higher up your dish!

Bake 350* 45 min with foil and an additional 15 with out

The Challenge ingredients for out Saturday Eve Post are:

Nutmeg, Greens and Shallots!

Check out what Kate cooked up in her kitchen over at

www.BreadandBurrow.com  with these ing!!

http://www.breadandburrow.com/nutty-eggy-pie-saturday-evening-post/

Elk Swedish Meatballs

2lbs of ground meat ( I used elk and turkey)

Onion 1 Lg yellow or white, diced fine

Dried Minced Onion 5 Tab (buying in bulk is a great deal)

Fresh Dill,1 Tab minced

Garlic 6 cloves minced + 2 more for sauce

1 Cup Sour Cream

¼ Cup Heavy Cream

S/P

1 Tab Worcestershire sauce

Homemade Noodles or store bought egg noodles

1 cup Parmesan Cheese, finely grated

3 Eggs

1 Tab ketchup

2 packages of  mushrooms (Cremini), sliced in lg. chucnks

Bacon 2 pieces(, cut in small pieces optional)

Saute Mushrooms in bacon fat and bits.

3Tab flour (wheat, potato or other choice)

3 Cups Chicken broth

375*

*Mix together in a lg bowl, meat, egg, 1 Tab dill, 4 Tab dried minced onion, 1 minced fresh onion, garlic cloves minced, 1 Cup of Parmesan, S/P, and roll into golf ball size balls.

*Bake in oven on large rimmed cookie sheet for 25 min on 375, lower to 350 after and cook for-35min. Set aside.

*Fry bacon and use grease to sautee mushrooms. You can incorporate bacon or just eat it for a snack while you slave away in the kitchen. Brown and set aside

*In a large /deep frypan fry 1 Tab of dried minced onion, 2 minced garlic cloves , 2 Tab butter and 2 Tab flour ( I used cornstarch) whisk together on low, turn up to med.(careful not to let the garlic or dried onion to burn) Heat and slowly add the broth. Bring to a simmer add salt, pepper, worchesthire, ketchup, sour cream and heavy cream. Simmer for about 3 min on low. Add the meatballs and mushrooms to sauce and simmer on low for about 25 min.

*Meanwhile cook pasta

*Toss with butter and chopped fresh dill. Serve with Meatballs and gravy!

Papa’s potato salad

8-10 Red Potatoes Large cut pieces (steamed)

1/4Cup Mayonnaise

8ou.Sour Cream or Greek Yogurt

2 Tab.Fresh dill

1 Tab Lemon Pepper + some to sprinkle on top

3 Lg Kosher Dill Pickles Lg. dices

5 Celery stalks diced

½ Red onion diced

Hard boiled egg sliced (optional)

Paprika (optional topping)

1 hand grasp of Italian parsley, (chop fine)

2 Tab Whole Grain Dijon Mustard or reg. Dijon

1 1/2Tab. Rice Wine Vinegar

Lemon zest (½ lemon)

S/P

*Steam( or boil) the cut potatoes and set aside to cool

*Mix the sourcream, mustard and mayo together in a large bowl. Add the everything else except the potato (and egg if you are adding) and fold all together.

*Fold in potatoes and then egg.

*You can top with more lemon pepper, dill , parsley and paprika!

Chill in fridge for a few hours before serving