Spinach and Feta Pie with Chickpea-Flour Crust

Filling:

• 1 pound frozen cut-leaf spinach, thawed, moisture squeezed out
• 2 eggs
• 6 oz feta cheese, crumbled
• 1/2 c. 2% cottage cheese
• 1/4 tsp salt
• black pepper

Crust:

• 1 c. chickpea flour (also called besan)
• 1 T. extra-virgin olive oil
• 3/4 tsp. salt
• 1 c. water

Preheat oven to 500 degrees.  Use cooking spray to lightly mist a cast-iron skillet; place skillet in oven and heat for at least 10 minutes.

In a large mixing bowl, whisk together crust ingredients (chickpea flour, olive oil, salt and water) until there are no lumps.

Remove hot skillet from oven.  Pour batter for crust into skillet.  Return to oven for 10 minutes.

In a separate bowl, combine spinach with eggs, feta, cottage cheese, and salt.  Blend well.

Remove skillet from oven, and reduce oven temperature to 400 degrees.  Spread spinach filling evenly over crust, sprinkle with black pepper, and bake for 20 minutes longer. Cool for 10 minutes before slicing into six pieces.

Serves 6; 187 calories.

VERDICT:  I could not find chickpea flour anywhere, so I used whole-wheat flour instead.  The whole crust process didn't seem like it could possibly work, but it was kind of magical.  The spinach filling was salty and delicious, and the whole thing felt quite healthy.  From Racing Weight.  Keep!

Tomato-Basil Soup with Pearled Barley

• 1/2 T. extra-virgin olive oil
• 3 cloves garlic, minced
• 5 cups water
• 1 c. pearl barley, rinsed and drained
• 1 6-oz can organic tomato paste
• 2 cups Swiss chard or spinach, finely chopped
• 1 tsp salt
• 1 handful fresh basil, shredded

In a large pot, heat olive oil and garlic over medium heat and cook until fragrant.

Add water and barley, and raise heat to high.  When water boils, turn down to low and cover.  Simmer for 15 minutes.

Add tomato paste, chard, and salt, and stir to dissolve tomato paste.  Simmer for 15 minutes longer.  Add basil for the last 2 minutes, then remove from heat and serve.

Serves 4; 204 calories.

VERDICT:  I love the minimal ingredient list (plus, it uses the whole can of tomato paste!), and the soup itself is just fine. From Racing Weight.  Keep, and make during basil season.

Wheat Berry Salad with Feta and Olives

• 3 cups water
• pinch of salt
• 1 cup wheat berries
• 1/2 c. red onion, chopped
• 2 large tomatoes, chopped
• 1/2 cup parsley, chopped
• 1/4 c. kalamata olives, chopped
• 4 oz. feta cheese, crumbled
• 2 teaspoons red wine vinegar
• 1/4 teaspoon black pepper

Combine water with a pinch of salt in a medium saucepan and bring to a boil over medium-high heat.  Add wheat berries, reduce heat, cover, and simmer for 60 minutes or until tender but chewy.  Remove from heat, strain water, and transfer wheat berries to a bowl.  Refrigerate wheat berries while other ingredients are prepared.

In a large mixing bowl, combine all remaining ingredients and mix gently to combine.  Once cool, fold in the wheat berries and chill until serving.

Sers 4; 233 calories.

VERDICT:  I substituted grape tomatoes and white onion.  A pretty standard grain salad, but easy and good. From Racing Weight. Keep.

Chickpea-Pesto Tomato Soup

• 1 tablespoon olive oil
• 1 diced onion
• 2 minced garlic cloves
• 1 28-ounce can fire-roasted crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 15-ounce can drained, rinsed chickpeas
• 1/4 c. basil pesto

In a pot, saute onion in olive oil over medium heat till soft, about 4 minutes. Add garlic; cook 30 seconds. Add the tomatoes and broth; bring to a boil.  Reduce heat to low and simmer for 5 minutes. Add sugar and black pepper.

Add one 15-ounce can drained, rinsed chickpeas. Cover and simmer 10 minutes. Top each serving with a dollop of basil pesto.

Serves 4; 258 calories.

VERDICT:  Very easy, not bad result.  Keep.