#MEwx warm with rain later today and a Spinach Beef Pie

Good morning Augusta

I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is cloudy with a slight chance of showers, then a chance of showers with isolated thunderstorms this afternoon. Highs in the mid 50s with Southwest winds 10 to 15 mph gusting to 30 mph.

Tonight we’ll have mostly cloudy skies with a slight chance of rain during evening hours, then partly cloudy after midnight. Lows around 30°F. Winds are West 10 to 15 mph gusting to 30 mph.

The wind is South Southwest between 2.2 MPH and 6.3 MPH.

The Relative pressure is 29.51, the Absolute pressure is 29.31 and falling with a weather graphic indicating rain and clouds.

Our humidity is 99%, the temperature is 49.5°F, the dew point is 49.2°F and it feels like   47.7°F.

Visibility is 10.0 miles / 16.1 kilometers with overcast, rain-pregnant skies.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 7.0W/m2. Sunrise is 6:24 AM, sunset is 4:23 PM and we’ll have 9 hours 58 minutes of daylight today. Moonrise is 12:13 AM and Moonset is  2:10 PM. The moon phase is Waning crescent and is 32% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.

 

This recipe is not only good for you, it tastes  wonderful too.

Spinach Beef Pie

Ingredients

·         1 cup all-purpose flour

·         1/3 cup old-fashioned oats

·         7 tablespoons cold butter

·         2 to 3 tablespoons cold water

·         1 pound ground beef

·         1 medium onion, chopped

·         1 medium green pepper, chopped

·         1 garlic clove, minced

·         1/4 cup ketchup

·         1 teaspoon salt

·         1 teaspoon dried oregano

·         1/2 teaspoon dried basil

·         1/2 teaspoon dried marjoram

·         1/4 teaspoon pepper

·         1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

·         3 large eggs, lightly beaten

·         2 cups shredded cheddar cheese, divided

·         1 large tomato, seeded and diced

Directions

·         In a large bowl, combine flour and oats; cut in the butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges.

·         In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the ketchup and seasonings. Fold in the spinach; cool slightly. Stir in the eggs and 1 cup cheese until combined; spoon into crust.

·         Bake at 400° for 25-30 minutes or until the center is set. Sprinkle tomato and remaining cheese around edge of pie. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before cutting.

Nutrition Facts

1 piece: 430 calories, 27g fat (16g saturated fat), 174mg cholesterol, 736mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 24g protein.

Originally published as Spinach Beef Pie in Casserole Cookbook