Eggs Florentine Casserole

On this Father’s Day 2009, Spring sliped away at 1:45 this morning, according to the U.S. Naval Observatory. The sun reached its summer solstice in the Northern Hemisphere.

Joan rose early and prepared this casserole for our brunch. Michael was home for the weekend and he joined us at the table. While the day outside got off on a dreary, misty start, this dish immediately transformed the gloom into smiley faces.

Makes 6 servings

Prep 10 minutes

Bake at 375º for 40 minutes

1 large potato, about 10 ounces, diced
12 eggs
1 cup reduced-fat shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
2 packages (10 ounces each) frozen chopped spinach,
thawed and water squeezed out
2 ounces Canadian bacon, finely chopped

1 - Place potato in micro-safe dish. Add 1/2 cup water and cover with plastic, venting at corner. Microwave 5 minutes on HIGH. Drain and reserve.

2 - Heat oven to 375º. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

3 - In a large bowl, whisk together eggs, cheeses, salt, nutmeg and black pepper. Stir in spinach and potato.

4 - Pour egg mixture into prepared baking dish. Sprinkle the chopped Canadian bacon over the top. Bake at 375º for 40 minutes or until set in center. Cool slightly before serving.

Source: May 2009 Family Circle - p. 199.

Italian Salad Soup

In her nutrition column this morning Christine Gutelius discussed fiber. Gutelius featured this soup made with high fiber vegetables and whole grains.

Joan prepared the soup and served it with grilled chicken sandwiches.


Italian Salad Soup

Makes about 8 cups

1 tablespoon oil

1 small onion, chopped

1/2 cup thinly sliced carrot

1/2 cup sliced celery

2 cloves garlic, minced

4 cups leaf or Romaine lettuce or other greens, coarsely chopped

4 cups chicken or vegetable broth

1/2 cup dried lentils

1 1/2 teaspoons dried basil (or 1 tablespoon fresh basil)

14-ounce can crushed tomatoes

1/4 cup uncooked quick-cooking brown rice

Heat oil in large pan and saute onion, carrot, celery, garlic and lettuce for 5 minutes. Add broth, lentils and basil. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add tomatoes and rice. Cover and simmer another 10 minutes or until lentils and rice are tender.