Take Back the Kitchen with Spinach Pie

spnach-pie.jpegSometimes a fancy looking dish is really just some vegetables wrapped up in phyllo dough. Try this one out for entertaining or for just a family meal. I got it from Ina Garten.
Spinach Pie:
Ingredients:Servings:
6-8
3 cups chopped yellow onions (2 onions)
2 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons fresh ground black pepper
3 (10 ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly grated parmesan cheese
3 tablespoons dry plain breadcrumbs
1/2 lb feta cheese, cut into 1/2-inch cubes
1/2 cup pine nuts (pignoli)
1/4 lb salted butter, melted
6 sheets phyllo dough, defrosted (can get at most supermarkets in the frozen section)
Directions:
Prep Time: 25 mins
Total Time: 1 1/2 hrs
1 Preheat the over to 375 degrees.
2 In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
3 Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli.
4 Butter an ovenproof, non-stick, 8-inch saute pan (I used a pie plate) and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan.
5 Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling.
6 Brush the top well with melted butter.
7 Bake for 1 hour, until the top is golden brown and the filling is set.
8 Remove from the oven and allow to cool completely. Serve at room temperature.
alma072V4WEB-1 (1)-thumb-188x220-2703.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She writes for Womens Day on line magazine, she is a featured Kitchen Coach Expert on realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com.

Kids Recipe: Alma’s Crispy & Flat Carrot Potato Tator Tots

Just say “NO!” to greasy tator tots and make this healthier version….tonight!
P1060355.jpgCrispy and Flat Carroty Potato Tator Tots:
3 medium sized chopped, steamed potatoes
2 chopped, steamed large carrots
2 TBS softened butter
1/2 tsp salt, more to taste
1/2 cup crushed cornflakes,whole wheat bread crumbs,panko or any other kind of crumb
Add the butter and salt.
Mash with a fork or potato masher or whip but VERY briefly so they don’t get gummy!
Roll into one inch balls
Roll the balls in the breadcrumbs and lay on a parchment paper lined baking sheet
Makes about 25-30 balls
Spray the balls with olive oil spray and bake in a preheated 375 degree oven for 1bout 25 minutes or until golden brown.
Flip over and bake another 5-10 minutes. Remove from oven and cool. Yum!
alma072V4WEB-1 (1)-thumb-188x220-2703.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She writes for Womens Day on line magazine, she is a featured Kitchen Coach Expert on realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com.

Alma’s Easy Roast Lemon Chicken

roast chickenAfraid of giving your friends and family salmonella? This easy and moist chicken technique will allay your chicken-y fears forever. Enjoy!
Easy Roast Lemon Chicken
5 lb chicken (I used an organic one but it cost 20 bucks!!!!)It’s about 18 minutes per pound if you decide on a smaller chicken
2 lemons (this gives a great flavor AND keeps it moist)
olive oil, about 1-2 TBS
salt and pepper
Preheat oven to 375 degrees.
Wash your chicken off by rinsing it.
If there are chicken livers inside a bag in your chicken’s cavity, boil it up, chop it and put it in your dog’s food 🙂
pat your chicken dry and place it on a baking rack. Place the baking rack on a tin foil lined cookie sheet.
Take the two lemons, wash them and prick them with a fork all over. Stick them up the chicken’s arse.
Lay the chicken breast side down so the breasts stay moist.
Pour the olive oil on top of the chicken and rub it all over the chicken.
salt and pepper the chicken all over.
Stick it in the center rack of the oven and bake about 18 minutes for every lb. I baked my 5 pounder for 90 minutes and it was perfecto.
You know it is not raw if you stick a knife into the fattest part of the thigh and the juices are clear and not cloudy. To make absolute certain, stick a meat thermometer into the thigh and a perfect chicken will read 160 degrees.
Stay tuned for what I did with the leftovers the next night!!!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Alma’s Butterscotch Cornflake Peanut Butter Treats

Thumbnail image for P1060237.jpgI am certainly a proponent of healthy eating but we all must let loose every so often. What better way to satisfy a sweet tooth than to whip up these really easy and quick treats? Enjoy!
Butterscotch Cornflake Peanut Butter Treats:
5-6 cups corn flakesCan be the all natural organic corn flakes
1/2 cups peanut butter-smooth is what I prefer
2 pkgs. butterscotch chips or one pkg. butterscotch, one pkg. chocolate chips, whatever combo you prefer
Melt peanut butter and chips in a microwaveable bowl. Stir and let cool. Add corn flakes and stir lightly so the cornflakes stay as whole as possible. Drop by spoonfuls onto waxed paper and refrigerate.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Manhattan Clam Chowder Recipe

Take Back the Kitchen recipe guru Alma Schneider shares her latest dish that’ll satisfy the entire family!
P1050038.JPGSummer is almost over but you can feel like you are at the shore all year round with this easy and flavorful chowder that can be a meal in itself with some bread and a nice side salad. I’ll be looking forward to this when the Fall winds blow….
Manhattan Clam Chowder
1 1/2 large sweet onions sliced into thin discs and then cut in half
Canola or vegetable oil
2 28 oz. cans whole tomatoes
1 can Campbell’s tomato soup
1 can water
4-5 Large, peeled and cubed potatoes (cut into 3/4 ” cubes
5 eight oz. bottles of clam juice
1 TBS butter
5-6 cans chopped clams (tuna can size)
bay leaf (optional)
In a large pasta type pot, heat up the oil and saute onions until translucent but not browned.
In a med. sized bowl, crush tomatoes from the can with your hands until mushy. Discard any hard pieces of tomato.
Pour into pot.
Next, pour in tomato soup and then fill the can with water and pour that into pot as well
Bring mixture to a simmer.
Add a bit of salt and pepper to taste.
Throw in the peeled potatoes and the clam juice. Stir and simmer for about 1/2 hour or until the potatoes are tender but not mushy.
When the potatoes are tender, add the butter and the bay leaf if using.
Add the chopped clams, simmer another ten minutes, add salt and pepper and enjoy!
For more of Alma’s fabulous recipes, visit her at Take Back the Kitchen.

Take Back the Kitchen…with Mango, Avocado Jicama Salad

jicama2.jpgAre you afraid to admit that you don’t know what jicama is (pronounced “hikama”)? Well, fear not because you are not alone. It is a refreshing and crunchy root vegetable that is a wonderful addition to salads. Enjoy this summery recipe that will certainly be a pleaser at your next BBQ or for just a simple dinner at home.
Mango, Avocado Jicama salad:
1/2 large jicama, peeled and cut into 1/4″ cubes (pronounced “hi-ca-MA” and can be bought at Whole Foods or most Asian or Latin food stores)
1 avocado, peeled and cubed into 1/4″ cubes
1 large mango, peeled and cut into 1/4″ cubes
1/4 cup finely chopped cilantro
1 to 1 1/2 TBS lemon juice
1 TBS finely chopped jalapeno pepper (optional-more or less than I used)
olive oil to taste
salt to taste
Combine all ingredients and stir together very gently so that the avocado does not get mushy. Enjoy alone or as a side dish for fish or anything from quesadillas to an omelette.
For more from Alma Schneider, visit her at Take Back the Kitchen.

Take Back the Kitchen with an Edamame Dip

TBKLogoBlog.jpgIntroducing our latest contributor, Alma Schneider, founder of Take Back the Kitchen!
Getting your kid to eat something besides chicken nuggets and mac n’ cheese might be a challenge-until now. This easy, delicious AND nutritious edamame dip may solve some of your how-do-I-get-protein-into-my- kid? blues. Yes, chicken nuggets are easy but so is this dip if you take a moment at the supermarket to pick up some frozen, organic, shelled edamame beans. You probably have the rest of the ingredients at home so whip out the food processor, make a big batch, and freeze it in 1 cup servings for easy defrosting whenever you are strapped for dinner. Whole wheat pretzels, carrot sticks or celery can make a dip dinner a lot of fun. It freezes really well and you’ll be all set at 5PM . Be careful-it is so good, you may eat it all before your kid does!
Edamame dip:
1 lb bag of frozen, shelled edamame beans (sold in most supermarkets but definitely in Whole Foods and Trader Joe’s)
1/2 cup olive oil
1/4 cup rice vinegar (can get in any supermarket)
1 TBS sugar (if rice vinegar is seasoned-which means it has sugar in it, you may not need any sugar)
1 tsp salt
Boil water in a med. sized sauce pan. Add beans and when the water starts boiling again, cook for another 5 minutes. Drain beans and let cool until warm.
In a blender or cuisinart, add beans, rice vinegar, salt, sugar and oil. Blend until pureed to a creamy texture.
Kids love this and it is a beautiful light green color.
Want to hear more from Alma? Then listen in to our recent interview with her!

alma072V4WEB-1.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She is a featured Kitchen Coach Expert on http://www.realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com. Alma is also a frequent recipe contributor to www.suzysaid.com. Alma is a native New Yorker, transplanted to the suburbs, where she lives with her husband and four children. She is also the founder and President of Parents Who Rock, a non-profit organization which raises money for charity through concerts performed by parents seeking to reconnect with their musical pasts.