Tag Archives: Grated Cheese

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.


Spaghetti With Grape Tomatoes And Chicken Sausage

 

A delicious and quick pasta dish perfect for a mid week dinner. The savory of the sausage compliments the sweetness of the tomatoes. The white pepper makes the flavor of the cherry tomatoes pop. Try whole wheat pasta for extra fiber and texture.  We did our with chicken sausage, but turkey sausage is just as great.  Great with a glass of Pino Noir

8 oz of spaghetti or linguini
1 & 1/2 cups grape tomatoes or cherry tomatoes cut in half
1/2 cup yellow onion diced
1 chicken and sun dried tomato sausage, cooked and thinly sliced
3 tablespoons virgin olive oil
1/2 cup white wine
fresh cracked white pepper and salt to taste
grated cheese such as grana padano or reggiano parmigiano

While cooking the pasta al dente, prepare the sauce as follows. Sauté the onions in the olive oil till golden brown, add the sausage let cook for 3 minutes. Add the white wine to deglaze the pan, stir in the tomatoes and the salt and pepper.
Drain the pasta and serve in a deep pasta bowl, with the sauce on top. Sprinkle with the grated cheese and enjoy!

Ricotta and Sun-dried Tomato and Spinach Pie

 

This is what comfort food is all about! In this pie, ricotta combines with spinach and tasty sun-dried tomatoes to create a wonderful  crowd-pleaser. Great for brunch, lunch , the holidays, or for a delectable meat-free dinner.  It’s best make to make 2 together. Eat one for dinner and slice a piece for lunch . The flavors combine and taste even better the next day!!

Ingredients: (For each 8 inch pie)

1 pie crust (top and bottom)
2 cups fresh ricotta
1 cup fresh spinach, blanched or 1 cup frozen ( defrost in microwave, pour out excess liquid)
1/2 cup sun dried tomatoes, julienned
1 chopped shallot
2 Tbls oil
1/4 cup grated parmesan cheese
1/8 tsp freshly grated nutmeg
pepper & salt to taste
1 beaten egg (to use as egg-wash), replace with milk for egg-free

Heat oven to 375 degrees. Sauté the shallots, turn the heat off and in the same pan incorporate the spinach, sun dried tomatoes and the nutmeg. Mix in the grated cheese and the ricotta. Taste for salt & pepper.

Spoon the mixture in the pie crust, put on top crust. Seal the sides, prick the top with a fork. Paint with the beaten egg and cook in the oven for 35-40 minutes or until the piecrust is cooked. Let cool for 15 minutes and serve. This pie is also great cold.

Turkey Lasagna

 

What to do with all that leftover turkey? Because we cannot live on Sandwiches alone, we searched to develop great recipes to incorporate leftover turkey. A simple all-time family favorite is lasagna. All it takes is some lasagna noodles, 4 cups of simple tomato sauce and some cheese. It takes 50 minutes from start to finish and is definitely a crowd pleaser . Enjoy!

 

Ingredients: for 8 portions

2 boxes of lasagna noodles
2 Tbsp of olive oil
2 cups leftover turkey, chicken or mix, chopped
4 cups simple tomato sauce
2 cups ricotta
salt pepper to taste
1 tsp oregano 
1 tsp basil
grated cheese to taste

 

Preheat oven to 320 degrees. Mix ricotta with the chopped turkey in a large bowl, add the basil and oregano, and salt pepper to taste. Cook noodles in abundant salted water for 10 minutes or till al dente. Do not overcook or they will fall apart. In a roasting pan, coat bottom with the olive oil and place a bottom layer of noodles, make sure they are arranged so that the whole bottom is covered with no gaps, overlap noodles if needed.

Place a layer of ricotta turkey mix ( about 1/2 of the mix), then place another layer of noodles. Add another layer of ricotta mix, and finally top with remaining noodles.  Pour sauce on top, and place in the oven to bake for 35 minutes.  Take out of the oven and sprinkle with grated cheese. Let rest for 10 minutes before serving. . This lasagna can be assembled ahead of time and remain in the “ready to bake” stage in the refrigerator for 2 days or in the freezer for 2 weeks. ENJOY!

Quick Creamed Spinach Bake

According to USA Weekend  spinach is a low carb, low calorie , nutrient-packing super food. Bust none needs to know that while they are enjoying this deliciously creamy spinach bake.

Ready in a jiffy and so easy to make! It’s just the perfect solution when you need an extra dish and have no time. Use reduced fat cream cheese to reduce fat and cholesterol.

Ingredients: for 6 servings

2 10 oz packs or frozen spinach, defrosted with liquid squeezed out
1 8-oz package cream cheese
2 Tbls olive oil
1 medium chopped onion
2 Tbls grated parmesan cheese
3 eggs beaten
1/8 tsp ground nutmeg
1/8 tsp fresh ground pepper ( or to taste)
salt to taste

Preheat oven to 350 degrees. Meanwhile in a large sauté pan, brown the onions in the olive oil, add the spinach and the cream cheese the nutmeg and the salt & pepper, mix well. Remove from heat and add the eggs. Pour mixture into and oven proof container or into individual ramekins sprinkle with the grated cheese and bake for 30 to 35 minutes. Serve as a side dish to your favorite roasted meat and enjoy!