Tag Archives: Pie Shell

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.


Cannoli Pie

cannoli-pie

 

We Love cannoli, but do not have the patience or the equipment for making and frying the whole deal. So  we tried to get the lovely flavor of the traditional Italian  cannoli in an easy to assemble pie . After several tries with an array of ingredients, we hit the best combination of flavor and texture!
So if you are in the mood for cannoli and there is not an Italian bakery in sight, or if you want to surprise your guests with the perfect end to an Italian menu ,  this easy cannoli pie will fit the bill . In case of nut allergies, please  omit the pistachios.

 

Ingredients:

1 pie shell
3 cups ricotta , drained if too liquid
1 cup sugar
juice of one orange
rind of one orange
1 Tbsp orange liquer
1 egg
Dark chocolate shavings ( for decoration)
1/4 cup chopped pistacchios

 Heat oven to 325 degrees. Meanwhile, in a food processor, mix the ricotta cheese with the sugar and the orange juice, the rind and the liqueur.  Mix smooth ( about 2 minutes). Add the egg and continue to mix till uniform.

Pour mixture into pie shell and bake for 55 to 60 minutes (depending on your oven) till the top has a shiny sheen, and the consistency of  cooked creme brule ( it will wiggle slightly when shaken) . Let cool  to room temperature  or at least for 4 hours before serving, Slice the pie and top with chocolate shavings and pistachios ( if using) .ENJOY!