Tag Archives: 2 Eggs

Kale and Zucchini Pie

kale-and-squash

Kale is a leafy green vegetable related to mustards, broccoli and collards. It is incredibly packed with vitamins A , C and K, and is considered a great anti-inflammatory. It’s glycemic load is 3 ,This means it will not make your blood sugar spike .
But how does it taste?
It’s zippy and simply yummy in traditional soups and stews but, did you know it can take full center stage in a pie? Well it can! We added thin slices of yellow zucchini and cheese instead of a  pie crust top and presto!  A delicious , nutritious and figure friendly  is born . So from our kitchen to yours to enjoy : Kale and zucchini pie.

Ingredients:

3 cups chopped kale
1 onion , chopped
2 eggs, lightly beaten
1/4 cup part skim ricotta
2 tbls olive oil
freshly grated nutmeg to taste
salt and pepper to taste
1 yellow zucchini or 2 yellow crooked neck squash , thinly sliced
1 pie crust ( bottom only)
1/4 cup grated parmesan cheese

Preheat oven to 320 degrees. Meanwhile in a large skillet, saute the onions with the oil, salt and pepper over medium heat  till slightly brown. Add the chopped kale and saute till slightly wilted. Turn off the heat and add the nutmeg, ricotta and the eggs. Mix lightly till incorporated.

Place the mixture in the bottom pie shell, distributing evenly, sprinkle  with the grated cheese, then top with the thin zucchini slices till all the mixture is covered. You can get as fancy or as simple as you like, stacking in a fan-like fashion or randomly.

Place in the middle rack of the oven and let bake for 40 minutes. Remove from oven , let cool slightly, slice and enjoy!

Variation: you can also make individual pies, just adjust cooking time to 25 minutes.


Oatmeal Raisin Cookies

oatmeal-raisin

Craving for cookies that are delicious and good for you? Try these ultra- rich oatmeal raisin cookies. They are semi-soft and simply scrumptious.  The recipe is so simple !
There is a funny story behind the  recipe; The first time I tried oatmeal raisin cookies worth eating was at the Naples Ritz Carlton.  At that moment I realized these were extraordinary cookies with an amazing flavor. They had a secret ingredient for sure !

Ever hear of the Neiman Marcus Chocolate Chip cookie urban legend?  A lady wanted the recipe and she was charged $250 dollars for it, well it is an urban legend. Believe it or not, the secret to their recipe is  a touch of espresso powder. In the case of the Ritz cookies.. it’s apple sauce!  Try them once and you’ll never think of oatmeal the same way ever again. 

Ingredients ( for 3 dozen good size cookies)

1 stick butter softened
1/2 cup applesauce
1 cup brown sugar
2 eggs
1 and 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
a pinch of kosher salt
3 cups of rolled oats ( quick or old fashioned)
1 cup of raisins

Preheat oven to 350 degrees. Meanwhile in a food processor, cream softened butter with both sugars, add applesauce and eggs and mix till combined.

In a separate bowl, mix the flour, baking soda, salt and cinnamon , mix well and add the raisins. Gently mix the creamed butter with the flour mix, then add the 3 cups of oats and mix well.

Drop on non- greased baking sheets by   fully loaded, heaping tablespoon leaving  2 inches on every side for expansion . Place in oven and cook for 13 minutes or till you see the borders getting slightly golden.  Please note that time will change according to your particular oven’s conditions. Remove from oven immediately and let cool on wire rack.  For best results, bake  one cookie tray at a  time. ENJOY!


 

 




Ham Pot Pie

ham-pie

So Christmas is gone and now you have a ton of leftover ham. What do to besides omelets and sandwiches? How about a whole new meal: a ham pot pie! Al it takes is two pie crusts, some ham and veggies of your choice.  We used readily available frozen peas with provided a subtle sweetness and wonderful texture . We also added raw, unmixed eggs as binders. The eggs fill in all the nooks and crannies left between the ham and peas.
The recipe is enough to make a whole pie, 4 well stuffed  individual pockets or 12 appetizer size minis. Try the excellent for the New Years buffet. Leftovers never tasted this good!

Ingredients ( for 1 pie)

1 pie crust ( top and bottom)
2 cups chopped ham
1/2 cup frozen peas ( defrosted)
2 eggs

Preheat oven to 325 degrees, bake bottom half of pie for 5 minutes. Meanwhile mix ham with peas, you will not need to season since the ham has more than enough flavor. Remove from oven and fill with ham and peas mixture, make two small depressions in the mix, crack  eggs carefully ( trying not to break the yolk) and place one in each depression. Cover with the remaining pie crust and seal the sides gently. Pinch top with fork ( 4 times) and  place back in the oven . Let bake for 25 minutes or till pie crust is golden to your liking.  Remove from oven and let stand for 20 minutes. Cut and serve.

Banana Nut Bread

A Healthy Banana nut bread with low cholesterol? is that possible? Absolutely! The trick is to use a ripe banana and cream it as if it were butter. The result is a  flavorful loaf that will please any crowd. If you have leftovers, they make the most amazing toast.

Please note: the recipe can also be used for Banana bread, omit the nuts or replace with same amount of chocolate chips or raisins.

Ingredients: for one large (8 x 4) loaf

2 cups all wheat flour
1 cup of sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chopped nuts
2 ripe bananas, mashed
1/3 cup canola oil
2 eggs, beaten
2 Tbls of milk

Preheat the oven to 350 degrees. Combine all dry ingredients with the nuts, mix well. In a separate bowl add the bananas to the eggs and milk, then add oil, mix till even. Gently combine both mixtures, till barely moist, careful to not over mix. Pour into a greased 8×4 loaf pan and bake for an hour or till a toothpick inserted near the center comes out clean. Cool over a wire rack before slicing. Enjoy!

Cheesecake With Fruit Toppings

We love this !!! Cheesecake and fruit in one glorious slice. The idea came about when one of our soy- allergic and corn allergic  friends  told us how much they missed cheesecake. As you know, most commercially sold cakes have soy, corn ( in the High fructose corn syrup or HFCS for short ) and a myriad of other preservatives that will upset a gentle tummy.

So we set to build a cake with no soy and no corn . It’s so simple to make and tastes so delicious we no longer purchase them!  We are also proud to  reveal it has none of the weird aftertastes associated with some cakes. Please note: we used store-bought jam, and graham crackers with no soy, but read the labels carefully many have fructose as an ingredient instead of sugar.

Ingredients: for a 9-inch round cake

2 cups graham cracker crumbs
1/2 cup butter, melted
3 8-oz packages of cream cheese, softened
1 cup of sugar
1 tsp vanilla extract
2 eggs, beaten
1/3 cup of milk

Preheat the oven to 375 degrees. Make a crust by combining the graham cracker crumbs with the melted butter. Press onto the bottom of a spring form pan. Chill in refrigerator.
In a food processor, mix the cheese with the sugar, the vanilla and mix till fluffy. Pulse in the eggs and the milk till combined. Pour mixture into crust and bake for 45 to 50 minutes or until the center jiggles softly when shaken.
Top with sliced fruit of your choice : peaches, kiwi, strawberries , blueberries and brush top with a mix of 1 Tbsp jam to 1 Tbsp of water to give luster. Enjoy!