Still Working on That Healthy Stuff

Tax bills, dentist bills, furnace bill, Christmas bills and now whopper of a car bill have had me doing the freezer/pantry challenge with grocery store runs limited to fresh veggies and dairy products. But not to fear, we still eat well.

The last of the eggnog was turned into tasty eggnog muffins, enhanced by shaving of fresh nutmeg, I'm sure.

Eggnog Muffins

3 cups all-purpose flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup canola or vegetable oil
1/2 cup raisins (I was out, didn't miss them)
1/2 cup chopped pecans

In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil, stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350 for 20-25 or until done. Cool on wire racks.

Main-dish Spinach Salad

For each salad:

Spinach, 1/2 sliced apple, 1/2 cup canned chickpeas, 2 Tablespoons sunflower seeds, 1 oz. goat cheese. Serve with your favorite oil and vinegar dressing.

Pumpkin Soup

2 teaspoons olive oil
1 onion, chopped
2 chopped celery stalks
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sugar
1/4 teaspoon ground nutmeg
pinch of cinnamon
salt and pepper to taste
1 14 oz. can pumpkin
1 potato, peeled and cut into small cubes
4 cups vegetable or chicken broth (2 cans)
1/4 cup low or non-fat sour cream
2 green onions, chopped

In large pot, heat oil over medium heat. Add onion, celery, garlic, giner and sugar and cook 4 minutes or until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, stir to coat. Add pumpkin, potato and broth. Bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes or until potato is done. Let cool, then process in blender or food processor till smooth. Reheat when ready to serve. Top with sour cream and green onions and desired.

Spinach and Cheese Quiche

1 Tablespoon butter
1 chopped onion
1 minced garlic clove
1 10oz box frozen spinach, thawed and squeezed dry, or one bag fresh, steamed and squeezed dry
3 oz. shredded swiss cheese
1 9 inch pie shell (not deep dish)
2 eggs, beaten
1 cup of milk (I used skim)
salt and pepper
pinch of nutmeg (I used freshly grated)

Preheat oven to 375. In a small skillet, melt butter. Add onion and cook till tender. Add garlic and cook for one minute. Take off heat to cool. Sprinkle onion mixture, spinach and cheese over bottom of pie shell. Beat milk and eggs together, seasoning with salt, pepper and nutmeg. (I hit everything with a little hot sauce). Pour into crust. (This was very full, so I put pie shell on foil-covered baking sheet before placing in oven.) Bake 45 or until set and nicely browned. Let set for 10 minutes after removing from oven.

Basque Seafood Soup

1 chopped onion
2 chopped celery stalks
1 garlic clove, minced
1 Tablespoon butter
1 14 oz. can tomatoes
1/4 cup white wine
1 chicken bouillon cube
1 can water
salt and pepper to taste
1/4 teaspoon thyme
1/2 lb. white fish, cut into chunks
(I also added a small can of crabmeat)

Cook onion, celery, garlic in the butter until tender. Stir in tomatoes, wine, water, bouillon cube and seasonings. Simmer 30 minutes. Add seafood. Cook for 5 minutes, serve.