Tag Archives: cheese

Kale and Zucchini Pie


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.


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.

Chicken Florentine (for 2)

Have a taste of Italy and fell good about it  ! HOW? By combining low fat chicken breast with super food spinach.  This is a healthy, low fat and low carb recipe, excellent for your new year resolution to eat better!
Use fresh or chopped frozen spinach for a shortcut, just make sure not to overcook. 

2 boneless skinless chicken breasts, pounded to a thickness of 1/2 inch
2 cups fresh spinach
1/2 onion chopped
1 cup diced Roma tomatoes
1 tsp basil
2 Tbls olive oil
salt & pepper to taste
4 Tbls grated parmesan cheese

In a sauté pan heat the olive oil and brown the onions, salt and pepper the chicken breasts and add to the onions let them brown. Incorporate the chopped tomatoes and the basil. Let cook on medium heat for 25 minutes, slightly stirring to avoid sticking. Meanwhile, blanch the spinach in hot water for 3 minutes and place on the serving dish. drizzle with olive oil and place the chicken with the tomatoes on top. Sprinkle with the parmesan and serve. Up to this point this is a low-carb recipe.

You may also place on a bed of whole wheat linguini if desired. Enjoy!!

Pea Stuffed Tomatoes


Oh my! so many tomatoes ! Egg-size tomatoes just right  for this is a unique combination, try cherry tomatoes for an elegant and upscaled version.

The recipe works well with firm tomatoes . We tried a shortcut with frozen peas which were blanched and  our tasters could not tell the difference! The bright green of the peas contrasts beautifully with the tomatoes making very appetizing . After all, we all know the saying:  we start eating with our eyes 🙂


10 small Tomatoes
1 cup peas, cooked
2 Tbls butter
2 Tbls flour (*) use cornstarch if you need wheat/gluten free
1 cup milk
1/2 cup grated mozzarella
1/4 cup grated parmesan
Salt & nutmeg to taste

Cut the tops off the tomatoes and remove the core. Turn the tomatoes upside down to drain any remaining liquid.
Meanwhile, cook the butter and the flour together in a saucepan, stirring constantly till flour is well blended. Add the milk slowly, constantly stirring. Continue to cook till the mix thickens. Season with salt and freshly ground nutmeg. Add the peas and stir.

Fill the tomatoes with the mix and sprinkle with grated mozzarella & parmesan. Cook in 450 degree oven till cheese melts (10 to 15 min).

Yellow Squash With Jarlsberg & Grana Padano


Need a starch-like food that is not a starch? Try this this fragrant dish!  Serve instead of risotto or mashed potatoes, or prepare a  big heap as a meat free dinner. Switch Jarlsberg for by Swiss and the grana padano by grated parmesan or romano cheese for extra fun.

Ingredients:( 4 servings)
1 and ½ pounds of crooked neck yellow squash (about 5 medium size summer squash)
½ chopped medium size Vidalia onion
3 Tbsp. Canola oil
½ tsp. Curry powder
¼ cup grated Jarlsberg
3 Tbsp. grated Grana padano
Salt and pepper to taste

Shred or grate the squash in a food processor to form long strings. In a large saucepan sauté the onions in the oil till they are slightly brown. Gently add the grated squash and the curry powder, stir and let cook for 10 min at medium-hi heat. Salt and pepper the mixture to taste.
Add the grated Jarlsberg and fold in till it melts. Stir in the Grana padano and serve.

Rolled Mozzarella

Want to try a Tapas or appetizer hat is really special? Well make you own cheese!

It’s easy and takes less time than what you think .  It took us less that 40 minutes to go from milk to cheese and it was fun! We Rolled our mozzarella with prosciutto, but you can try it with ham, turkey or use spinach leaves with some oil salt and pepper to make it vegetarian.

If you have a loved one who is allergic to cows milk try making it with goat or sheep milk. If you have access to fresh milk even better! 

Ingredients: (for 1 rolled mozzarella)

1 measure whey ( can be bought by mail order or in specialty and health food stores)
1 Qt milk
1/4 pound sliced prosciutto

Follow instructions on the package for the cheese, form ball of cheese, stretch it out to about 1/2 inch thickness and place the prosciutto slices on top. Roll to a cylinder , wrap with plastic cover and let cool in the refrigerator for 2 hours. Slice and serve with blue cheese , crostini, and wine.