Sunday Squee..... A Saturday Adventure- Sculley Square, Haymarket and a lot of Spinach
|Calphi's Squee Sunday|
On my way to the 10AM Summer Street Weight Watchers meeting, I passed the location that Occupy Boston had vacated earlier in the morning. For any of you familiar with Boston, the group had occupied a stretch of green space near South Station and the Federal Reserve Bank. This area is usually pristine green space that is maintained by the city, and offers a respite from concrete and pavement. Benches and flower beds normally invite pedestrians and tourists to sit and take in the sights.
|South Station, with T Stop in foreground.|
|Federal Reserve Bank|
|There were about 20 motorcycle cops deployed, but most just stood by peacefully. In the background is the green space that was covered by signs, protesters, and tents earlier in the morning|
|The turf is removed and all tents, graffiti, and trash are gone. City workers are leveling soil in preparation for new sod.|
|No protestors or tents now.|
This past summer I went faithfully to the local open air market in the Haymarket district of Downtown Boston. But cooler weather and a change in weekend routines has caused me to miss my shopping experience. But the desire for fresh, affordable apples enticed me. Seven for $2.00! I also bought six heads of garlic for $1.00, three huge green peppers for $2.00, two containers of fresh strawberries at $2.00 each, and a pillowcase sized bag of baby spinach for $3.00. My plans were to make a number of Weight Watcher friendly meals with the spinach stash.
|Pillow sized bag of fresh, baby spinach for $3.00.|
|Five cloves of fresh garlic for $1.00.|
Another recipe I will post tomorrow is turkey/feta/spinach burgers.
Here is the recipe I made today.
|Spinach Pie before cooking.|
Spinach, Caramelized Onions and Tomato Quiche
7 points/ 6 servings
2tsp. olive oil, evoo
3 medium onions, chopped
2 medium cloves garlic, minced
1 tsp. sugar
10 oz. chopped frozen spinach, thawed and squeezed dry
10 oz. pizza dough, refrigerated
3/4 cup fat free evaporated milk
1/4 cup sour cream
1 large egg white
2 large eggs, lightly beaten
1/8 tsp. nutmeg
1/8 tsp. black pepper
1/2 cup shredded Monterey Jack
12 medium cherry tomatoes, sliced in half
Heat non-stick skillet over medium hghi heat. Swirl in oil, then add onions garlic and sugar.
Swirl in oil, then add onions, garlic and sugar. Cook, stirring occasionally, til onions are golden borwn, about 8 minutes. Add spinach and cook 2 minutes longer.
Remove from heat, let cool for 10 minutes.
Preheat oven to 350F. Spray 9" pie plate with non stick spray.
Place dough on lightly floured work surface and shape into a 4" circle. Cover with plastic, let rest for 10 minutes. Roll edges into 11" circle, fit into pie plate, flute edges.
Combine milk, eggs, sour cream, seasonings in medium bowl.
Sprinkle cheese evenly into pie plate, spread spinach mixture over cheese.
Pour in egg mixture.
Arrange tomatoes cut side up.
Place pie plate on baking sheet.
Bake for 45 minutes.
|Cut into six servings, 7 points each.|