Mushroom and Spinach Frittata with Smoked Gouda

Someone in the South Arm Cooking Club for seniors suggested to have one cooking session for making brunch. It was a great idea and the organizers (Stella, Minoo and Charlene) came up with a few brunch recipes. Stella also handed out an article on how breakfast may improve memory in healthy elderly for the seniors to read. In this article, a study of 22 men and women 61 to 79 years of age, researchers observed improved performance on memory test 15 minutes after ingestion of pure protein, pure fat or pure carbohydrate beverages following an overnight test, as compared with scores achieved after ingestion of a placebo beverage containing no energy. This study shows that memory may be enhanced by eating any type of breakfast – regardless of whether it is comprised of protein, fat or carbohydrate.

Stella, as a coordinator of South Arm’s seniors, has hands on experience on this matter. Among one of the members in South Arm’s seniors group, Stella noticed a big difference in one of the senior’s performance at certain days. She found that the day this particular senior had a good breakfast, her performance improved on that day.

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The first brunch item the seniors made was Mushroom and Spinach Frittata with Smoked Gouda. Frank and Karen made this Frittata. Here we go again with Frank slicing up onions again. Frank seemed to be doing a lot of slicing onions and mincing garlic in the community kitchen.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 medium onion, sliced
  • 2 cups sliced mushrooms
  • 4 cups packed baby spinach leaves or torn Swiss chard
  • 8 large eggs
  • 1/2 cup shredded smoked Gouda cheese, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper

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Pork Ball Spinach Soup

When I run out of idea of what to make for dinner, I will scour my freezer for items for emergency use. Chinese meat ball is one of those item.…

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Spinach Dip

I have always made spinach dip to share in gatherings among friends. It’s a very simple dip to make and is always a favourite, even among children. I like to use baguette and use the spinach dip like a spread.

I find that if I prepare it that way and pass the plate around, almost everyone will take a piece.

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The recipe for the rich spinach dip is simple. You need the following:

  • 1 box of frozen chopped spinach
  • 1 packet of Knorr Vegetable Soup Mix
  • 3 spring onions
  • 1 can of water chestnut
  • 2 cups of sour cream
  • 1 cup of mayonnaise

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Spanakotyropita

Jenny, who is Panos mom (and Panos is Arkensen’s best friend) had agreed to show me how to make a Greek dish a few months ago. Jenny was very busy and only until now she has the time to show me. Jenny is a Canadian and her husband is Greek. Jenny lived in Greece during her early marriage and she learned to make Greek dishes during her stay there.

The dish which Jenny showed me is called Spanakotyropita, The word Spanakotyropita comes from the Greek word spanaki (spinach); tiri (cheese); and pita which is a hand held snack.

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Other pitas which you may be familiar with are the round cooked dough type typically filled with cooked meat, onions, tomatoes and a dab of tzatziki and are often served at Greek festivals or tavernas.

Ingredients

  • two packages frozen chopped spinach
  • one package phyllo pastry (in the Grocer’s freezer section next to frozen pie/pastry shells)
  • approximately 1/2 cup and 2 tablespoons extra virgin cold-pressed olive oil or vegetable oil
  • one large cooking onion or 1 leek, rough chopped and sauteed or 1 bunch of fresh green onions which can be added directly to the spinach.
  • 1 teaspoon bouillon (powder form, not cubes)
  • 1/2 fresh lemon
  • 1 large sprig of fresh dill or approximately 1 tablespoon of dry dill
  • 1 teaspoon salt and ground pepper (or according to taste)
  • 1/3 cup grated parmesan chesse
  • 1 package (1/2 lb) Greek style feta cheese
  • 3 or 4 large eggs

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Click on the link below for the instructions.

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