Easy Crust-less Spinach and Feta Pie

300 g frozen spinach, thawed and liquid squeezed out
1,2 dl scallions, chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1,2 dl reduced fat crumbled feta
2 tbsp grated Parmesan
1,2 dl white whole wheat flour (Bob's Red Mill)
1 tsp baking powder
1,6 dl fat free milk
1 tsp olive oil
3 eggs, beaten
1/2 tsp salt
Pepper

Directions:
Preheat oven to 200°C. Lightly spray a pie dish with cooking spray.

Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

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Bulgur go green

2 dl krydderurter fx basilikum, persille, kørvel, purløg 
1 fed hvidløg 
25 g parmesanost 
50 g mandler 
1 dl olivenolie 
Saft af ½ citron 
Salt og peber

1 agurk 
100 g babyspinat 
Salt og peber 
2 dl kokt bulgur

Tilberedningsmetode

Kog bulgur som angivet på emballagen og afkøl.

Hak krydderurterne og kom dem i en blender sammen med presset hvidløg, revet parmesanost, mandler og olivenolie. Blend til en pesto. Smag til med citronsaft, salat og peber.

Skær agurk i små tern. Skyl og slyng spinaten. Vend bulgur med krydderurtepesto, agurk og spinat.

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Spicy Vegetarian Chili

• 500 g eggplant
• Olive oil
• 2 onions
• 3 cloves garlic
• 2 zucchini
• 2 red bell peppers
• 1-2 jalapeño
• 2 x canned plum tomatoes
• 1 Tbsp ground cumin
• 1-2 Tbsp chili powder
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• 1 can beans
• Zest of one lemon
• 3 Tbsp lemon juice
• 1 teaspoon sugar
• 0,8 dl chopped fresh cilantro
• Salt & black pepper to taste

Method

1 Preheat oven to 175 C. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

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Baked Oatmeal with Blueberries and Bananas

• 2 medium ripe bananas, (the riper the better) slices
• 3,5 dl blueberries
• 0,6 dl honey or agave
• 2,4 dl uncooked quick oats
• 0,6 dl chopped nuts
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• pinch of salt
• 2,4 dl fat free milk
• 1 egg
• 1 tsp vanilla

1. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 200 C.

2. Combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
 
3. Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

4. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

5. Bake the oatmeal for about 30 minutes (200 C), or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

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Hummus

• 2 cans of soaked chickpeas
• 5 tablespoons of olive oil
• 4tablespoons of water
• about 10 basil leaves
• The juice of 1-2 lemons
• 2 teaspoons of tahini
• 1 teaspoon of cumin
• salt to taste

Mix!

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Blueberry muffins

Makes 10 to 11 muffins

• 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter, softened
• 1/2 cup (3 1/2 ounces or 100 grams) sugar
• 1 large egg
• 3/4 cup sour cream or plain yogurt
• 1/2 teaspoon grated lemon zest
• 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
• 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
• 1/4 teaspoon (1 gram) baking soda
• 1/4 teaspoon (2 grams) salt
• 3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

1. Oven to 200°C. Line a muffin tin with 10 paper liners.

2. Beat butter and sugar until light and fluffy.

3. Add egg, then yogurt and zest.

4. Mx flour, baking powder, baking soda and salt. Sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter. Fold in blueberries.

5. Bake for 25 to 30 minutes. Let cool.

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Whole wheat apple muffins

Yield: 16

• 2,4 dl whole wheat flour
• 2,4 dl flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 113 g unsalted butter, at room temperature
• 1,2 dl sugar
• 1,2 dl dark brown sugar (farin), divided
• 1 large egg
• 2,4 dl buttermilk or yogurt
• 2 large apples, peeled, cored, and coarsely chopped

1. Preheat the oven to 230°C. Prepare 16 muffin cups and set aside.

2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.

3. In a separate bowl, cream the butter and add the granulated sugar and 0,6 dl of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

4. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.

5. Bake for 10 minutes, turn the heat down to 200°C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

6. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

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