Yes, it’s still summer…but, trust me, fall is right around the corner. Dun, dun, dun. I know, I know.
But we have to think of the things we can look forward to in fall, like comfort foods (chili!), football, bonfires, and pumpkin – pumpkin EVERYTHING, from breakfast to beer. Pumpkin me UP!
I threw corn, asparagus, and big’ol ribeyes on the grill last night (YUM!). My parents were in for a visit, and we had a feast!
But the Midwestern girl in me will always welcome comfort food. My little one is leaning towards the same taste in food because she loves meat and potatoes and hearty dishes, like gumbo. Not only that, but she seems to preference my home cooking over other stuff, like baby food. I hate to toot my own horn, but TOOOOOOOOOT!! Just kidding, but I so hope her willingness to eat anything and everything continues strong.
I don’t know why it surprised me that Shea also loved this dish, but she truly LOVED this little pie. Spinach and wheat berries and low-fat ricotta cheese…there’s nothing not to love, except that it’s the farthest thing from “kid food”.
Great flavor and perfect for leftover wheat berries (I highly recommend boiling lots at a time and freezing leftovers in large ziplock bags). This pie reheated great and could truly double as breakfast or dinner…or brunch!
- 1½ Tbsp unsalted butter, divided
- ¼ cup breadcrumbs
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups cooked wheat berries (about 1 cup dry)
- 10 oz frozen spinach, thawed and squeezed to remove excess moisture
- 32 oz low-fat ricotta cheese
- 4 oz Parmigiano-Reggiano, grated (about 1 cup)
- 2 large eggs, lightly whisked
- 2 large egg yolks, lightly whisked
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground nutmeg
- Preheat oven to 375 degrees F.
- Butter the bottom and sides of a 9-inch springform pan with ½ tablespoon butter; sprinkle breadcrumbs inside to coat butter and then even out the remaining breadcrumbs on the bottom of the pan; set aside.
- In a medium skillet over medium-high heat, melt the remaining tablespoon of butter with the olive oil. Once hot, add the diced onion and cook 5-7 minutes or until softened and beginning to turn golden. Add the garlic and saute 30-60 seconds or until fragrant. Remove from heat and into a large bowl; allow to cool slightly.
- Add the remaining ingredients to the bowl, mixing well. Transfer mixture to the prepared springform pan and bake for 45-55 minutes or until set. Broil the pie for 1-2 minutes to brown the top before serving (be careful not to burn it!).
- Remove from oven and allow to cool for 5 minutes before slicing and serving.
Weekly Menu: August 9th – 13th
- Sunday: leftovers
- Monday: Strawberry Poppyseed Vinaigrette on salads
- Tuesday: out for dinner with my mom’s group
- Wednesday: Easy BBQ Chicken Bake
- Thursday: Slow Cooker Broccoli Beef