Tag Archives: 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.


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 Involtini

The holidays can be a lovely time of year to get together with large groups of family and friends; but it can also be a good time for an intimate , quiet gathering. If you planning a Thanksgiving for two, a small holiday gathering, or are just plain tired of old fashioned turkey,  spice up your table with these delicious, quick and easy turkey involtinis.  Involtino is the Italian word for roll-ups. In our version, turkey cutlets are “stuffed” with onions, celery and  fresh sage mixture and braised in white wine . Serve with rustic potatoes, cranberry-cabernet sauce  and voila ! A sophisticated and wonderful feast, that is ready in less than an hour.

Ingredients: ( for 4 involtini)

4 turkey cutlets
1 medium onion, chopped
1 cup chopped celery ( about 4 large stalks)
1 apple pealed and chopped
1 egg beaten
1 bunch fresh sage or the herbs of your choice
nutmeg, salt and pepper to taste
flour for dusting the involtini
3 Tbls olive oil
2 cups dry white wine
12-20 toothpicks to hold the involtini while cooking

 

Salt and pepper each cutlet and pound ( if necessary) till they have a thickness of 3/4 inch. Take the celery, apple, onions and part of the sage and mix in a bowl. Add the beaten egg and condiment to taste.
Take each cutlet, place on plastic wrap and spread 1/4 of mixture on each. Then using the plastic wrap to aid yourself, carefully roll the cutlet. Place 3- 4 toothpicks on each cutlet so it remains closely together. Repeat with each cutlet, then dust lightly with flour, salt and pepper.

In a large skillet, heat the oil over med-high heat, add the involtini and brown , turn every 2 minutes to brown each side. This is best done with the use of cooking tongs. Once all sides are brown, add the wine, ( it will make a lovely noise). Reduce to medium heat, partially cover and let cook for 30 minutes or till half of the liquid evaporates. Let stand for 10 minutes before serving.

To serve: Remove toothpicks and slice each involtini crosswise ( see picture). Place on individual plate, and add a small amount of wine reduction on the side. Serve with Rustic potatoes and Cranberry- Cabernet sauce. ENJOY!

Christmas Tea

This fragrant tea captures the essence of season, with a rich nutty vanilla taste, but no need to wait for Christmas, brew yourself a pot every-time you would like feel good pick me up. t can be served piping hot or at  room temperature. 

Do use a good black tea, and fresh clean or filtered water 

Ingredients: for 4 cups of tea

2Tbls black tea
1/2 tsp vanilla extract
1 cinnamon stick, crushed into small pieces
a dash of nutmeg
honey and or milk to taste

4 cups of boiling water

Place tea in a teapot with the cinnamon and nutmeg, add boiling water and vanilla, cover and let steep for 3 to 4 minutes. Strain and add honey and or milk to taste. Enjoy with Gingerbread or Chocolate Decadence cookies.

Recommended teas:

Assam Gold Rain Black Tea Assam Gold Rain Black Tea 

Comes from one of the finest estates of the Assam region of India. Famous for its fruity yet malty flavor with a tannic red-wine aftertaste. (FTGFOP-1)(Special)

 


Nine Bend Black Dragon Tea Nine Bend Black Dragon Tea   

This fabulous tea is one of the finest examples of a Chinese black tea available on the market. Incidentally, it is also considered to be one of the luckiest teas in all of Asia. Throughout China, stories of this luck-inducing Congou style tea–a general term for whole leaf black Chinese teas–are so numerous that if they were compiled, they would read like an encyclopedia of good fortune. It all begins with a tea producer named Mr. Huyincai. In 1851, while making a routine inspection of his tea plants, Mr. Huyincai noticed a small section that seemed to be producing leaves of exceptional quality. Mr. Huyincai regarded this exceptional crop as a gift from Mother Nature and decided that it should be processed in a new and unique way. He plucked the leaf and decided to allow it to ferment before firing it, a process that turned the leaf black. While this technique is not unique, Mr. Huyincai also developed a complicated production procedure that resulted in a tea so special he decided to name it 9 Bend Black Dragon. Unfortunately, we can’t tell you much about his complicated production procedure since the details of it are judiciously guarded by a handful of people in Fuan City to this day. What we can tell you is that the name is both derived from the lucky 9 Bend River that flowed through his birth place of Wuyishan (9 is a lucky number in China), and the symbol of the black dragon, long considered lucky in China. 9 Bend Black Dragon–which goes by the production name of Panyong Needle –is only produced in the district of Panyong in Fuan City. Production totals these days are around 50 tons annually and the tea is still regarded by traders as one of Fujian’s finest exports. Professional tasters praise this tea for its exceptionally fresh, sweetish infusion, and bright golden cup. It is a well-structured tea with a mossy finish and delightful oaky notes. 9 Bend is an excellent after-dinner tea.

 

 


Rice Pudding with Grand Marnier Sauce

Rice pudding is a traditional dessert of many cultures. It’s served around the world and has many names: arroz con leche, ris a la malta, lapa, sutlac or budino di riso. The hints of flavors change but the deliciousness is the same. 

Our version adds a special sauce to brighten the flavor even more!  Serve hot or cold, with or without the sauce for the kids

 

Ingredients:

3 cups of milk
1/3 cup of rice
1/4 cup sugar
1 tsp vanilla extract
raisins and nutmeg to taste

In a medium sauce pan put rice and milk, bring to a boil, cover, lower the heat and let cook till most of the milk is absorbed (20 min). Stir in sugar and vanilla extract.
spoon onto serving dishes, sprinkle with nutmeg and raisins if desired. Enjoy!

For the sauce:

1 cup water
1/4 cup sugar
1 tsp cornstarch
3 Tbls Grand Marnier
1 Tbls orange rind

In a saucepan over medium heat, dissolve the sugar and the cornstarch in the water, add the orange rind and let bring to a low simmer; stirring constantly add the Grand Marnier. Continue to cook till it thickens to coat a metal spoon. Pour over pudding and serve