#MEwx Cold with bad wind chills and Spinach Beef Pie

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real

This morning we have mostly sunny skies with highs in the lower 20s. Winds are Northwest around 10 mph gusting to 20 mph. Wind chill values are as low as 1 below.

Tonight we’ll have mostly clear conditions with lows around 6 above. Winds will be Northwest around 10 mph in the evening, becoming light and variable. Wind chill values will drop as low as 3 below.

The outdoor temperature is 10.6°F, the dewpoint is 4.6°F and the wind chill is 10.6°F.

We didn’t  receive any snow here over the past 24 hours.

Today’s sunrise is 7:09 AM, sunset is 4:33 PM and we’ll have 9 hours 23 minutes of daylight today. Moonrise is 12:34 PM and Moonset is 4:05 AM. The moon phase is Waxing Crescent and is 80% illuminated. Our next Full Moon is on January 25 and our next new moon will be on February 9.

The wind velocity is between 3.8 MPH and 6.0 MPH from the West Northwest.

The Relative pressure is 29.86, the Absolute pressure is 29.66 and rising with a weather graphic indicating sun and some clouds.

The Humidity is 77%, the UV index is 0 placing the average person at no risk and the solar radiation reading is 38.8W/m2.

Visibility is 10.0 miles / 16.1 Kilometers with partly cloudy skies.

 

If you scroll to the bottom of this recipe you’ll see that the nutritional value for it is a fairly good one and isn’t bad at all in the calories department.

Besides it tastes a lot better than the same thing you’ll get out of the grocery store.

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