Tag Archives: Grated Nutmeg

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.


Nonna’s Farfalle

Feeling like pasta with a twist? Try these whole wheat delights! A unique blend of favorite flavors,white sauce and lovely kalamata olives, just like grandma Nonna used to make it.

Ingredients:

1 lb whole wheat  farfalle or other pasta such as shells, rotelle or penne, cooked “al dente”
2 Tbls butter
2 Tbls sifted flour
1 cup milk
1/8 tsp fresh grated nutmeg or more to taste
fresh ground white pepper and salt to taste
4 chopped kalamata olives
3 Tbls grated Pecorino Romano

Cook pasta nearly “al dente”, drain. DO NOT RINSE PASTA! and place in a large mixing bowl. Meanwhile, melt the butter in a saucepan, stir in the flour make sure to have no lumps, gently stir in the milk, then incorporate the spices. Let it cook till it thickens (about 5 minutes at low heat) stirring frequently. Add the white sauce to the pasta in the bowl, mix well.
Place on serving dishes, top with the chopped olives, sprinkle with Pecorino Romano and enjoy!

Ricotta Stuffed Tomatoes

Sometimes you can’t pass a good deal on Roma tomatoes! And thanks to modern markets, they are available year round. 
That’s what inspired this delicious appetizer that can be served hot or cold.
Try these for Christmas parties, wine tastings, barbecues or a nice brunch. The leftovers ( if any) go very well cold on top of greens or hot with pasta.

 

Ingredients:

8 Roma tomatoes, cut on a diagonal, cored & drained, (put upside down on paper towel for 10 minutes)
1 cup ricotta cheese
1/2 cup chopped scallions sautéed in olive oil
4 Tbls grated Pecorino Romano or Parmesan
pinch of grated nutmeg to (leave out in case of nut allergies)
 salt & pepper to taste

Mix the ricotta with the other ingredients in a bowl. Salt and pepper to taste.
Spoon the mix in the tomatoes. Garnish with green onion, grated cheese or olives.
If served hot, broil in a 450 Degree oven for 5 minutes