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Acorn Squash Stuffed with Kale, Cranberries and Goat Cheese
- Prep Time 0:10
- Cook Time 1 hour
- Estimated Cost $17.50
- 42 Comments
This spanakopita (Greek for "spinach pie") recipe is adapted from one by my friend Rebecca Kee, mother of James and one of my closest friends. Adapted from her own mother's version, this recipe became a regular in Rebecca's house when, during her current pregnancy with the second as-yet-unnamed Kee boy, she found herself overcome by a total disinterest in vegetables. Knowing that giving up greens while eating for two was simply not an option, Bec began making this easy Mediterranean classic once (and sometimes twice) weekly. It was an assurance that she would be eating several helpings of dark, leafy greens (plus a decent amount of protein) every day--in a feta-laced, crispy phyllo vehicle.
After a recent afternoon of spanakopita and gossip at her kitchen counter, I finally demanded the recipe. She obligingly whipped out her iPhone and emailed it to me immediately, along with a link to her post about it on her own blog, Kee Kitchen.
While shopping for frozen chopped spinach, as per her recipe, I happened upon some very reasonably priced frozen chopped curly kale at Whole Foods, and decided to use a bag of it, plus one bag of regular frozen chopped spinach. The result was delicious--slightly nuttier than the all-spinach version.
Oh, and this fabulous green pie is huge and very filling--great for feeding a big group, or one or two people for several days in a row. It's the perfect thing to keep in the fridge during a week as busy as this one, allowing me to work all day without stopping for more than a few minutes to cut and warm up a square when hunger strikes.
Ingredients
- extra virgin olive oil Pantry
- 2 16-oz bags chopped, frozen kale, spinach or a combination of both, thawed $5
- 1 medium onion, finely chopped $0.50
- 3 cloves garlic, minced Pantry
- 4-5 sprigs fresh dill, chopped $1 for a bunch
- 5 eggs $1.50 for 6
- 1 16-oz carton cottage cheese or ricotta $2
- 8 oz feta cheese, crumbled $3.50
- 3/4 tsp each salt and pepper
- 12 sheets phyllo dough, thawed and brought to room temperature $4 for a 16-oz. box
Recipe Serves 8-10
Directions
- Preheat the oven to 350 degrees F.
- Lightly oil an 8 1/2"x11" baking dish and set aside.
- Squeeze the thawed kale or spinach to remove as much liquid as possible and transfer to a very large mixing bowl.
- Add the onion, garlic. dill, eggs. cottage cheese, salt and pepper and mix until completely incorporated.
- Lay a sheet of phyllo on the bottom of the greased baking dish, folding the corners in (this will yield extra-crispy corner pieces of spanakopita).
- Use a pastry brush to spread olive oil all over it (a great trick is to put the olive oil in a spray bottle and just spritz evenly all over the phyllo, for super-easy application).
- Set another sheet of phyllo down on top of the first one and oil it as before, continuing to fold the corners in.
- Repeat until you have oiled and stacked 6 sheets of phyllo.
- Spread the entire kale/spinach mixture over the phyllo.
- Top with the remaining 6 sheets of phyllo, oiling as you go.
- Bake for 60 minutes, then let cool for at least 10 minutes before cutting int squares and serving.
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I reside squarely in the fancy pizza camp. I like pizza featuring everything from figs and Brussels sprouts to chorizo and bacon, and I do not apologize for this fact. I see pizza dough as a blank canvas on which I get to experiment with flavor combinations.
That said, there is an old-school combination I often find myself coming back to: the margherita. Simply fresh tomato sauce, fresh mozzarella and fresh basil after baking, it’s a true classic. There are 2 keys to making a perfect pizza margherita: use the freshest ingredients available and be sure to show restraint with them—this is not supposed to be a goopy, overly-cheesy pizza.
Ingredients
- flour for dusting pantry
- 1 recipe pizza dough $1.50
- 1 15-oz. can chopped tomatoes, drained $1.50
- 1 handful fresh basil, chopped, plus more for garnish $1 for a bunch
- 2 tbsp extra virgin olive oil, plus more for garnish pantry
- 2 cloves garlic, chopped pantry
- salt and pepper to taste pantry
- 2 4-oz. balls mozzarella di bufala (fresh mozzarella), sliced into about 12 medallions $3.50
Recipe Serves 4-6
Directions
- Preheat oven to 475 degrees F. Lightly flour two baking sheets or pizza pans and set aside.
- On a floured surface, stretch out the pizza dough into two 12" circles. Transfer to the prepared pan and set aside.
- Stir together the tomatoes, basil, olive oil, garlic and salt and pepper to taste. Spoon over the pizza dough rounds, leaving a 1/2" border for the crust.
- Scatter the cheese medallions over the sauce, spacing evenly.
- Bake for 12-15 minutes (you may have to do this in batches, depending on the size of your oven), or until crust is golden-brown and cheese is bubbly.
- Top with a light drizzle of olive oil, salt, pepper and a shower of fresh basil.
- Cut into wedges and serve.
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Once, while teaching a cooking class to a group of men in their early twenties, I was asked what makes Arborio rice so special. Without thinking, I replied “When Arborio rice cooks, it shoots out a creamy, rich-tasting white liquid.” Needless to say, they cracked up and my cheeks flushed with embarrassment.
Though my poor choice of words probably had Freud rolling over in his grave, I was speaking the truth. Arborio rice, a short-grain rice native to Italy, is perfect for dishes like arancini or risotto or because it does most of the work for you in cooking. In this recipe (which was adapted from The Barefoot Contessa’s version), cooked, cooled Arborio rice is stirred into creamy yogurt, eggs, mozzarella and fresh vegetables and formed into sticky cakes, which are dredged in bread crumbs and lightly fried. They are crisp on the outside and creamy and flavorful on the inside. I serve them over lightly-dressed greens to provide a little relief from the richness of the cakes.
Serve these as a starter to a multi-course meal or as a vegetarian main course.
Ingredients
- 1 cup uncooked Arborio rice $2 for 14 oz.
- 1/2 cup low-fat Greek yogurt $1.50 for 6 oz.
- 2 eggs, lightly beaten $1.50 for 12
- about 12 fresh chives, chopped (plus extra for garnish) $1 for a bunch
- 1/2 red bell pepper, diced finely $1.50
- 1/4 medium onion, diced finely 0.50
- 1 cup shredded mozzarella $3.50 for 12 oz.
- 1 tsp each salt and pepper Pantry
- 3/4 cup bread crumbs $1.50 for 10 oz.
- extra virgin olive oil Pantry
- 3 cups mixed greens $1.50
- juice of 1/2 lemon $0.50
Directions
- Bring 3 cups water to a boil in a medium pot. Add rice, cover and reduce heat to medium-low. Simmer for 20 minutes, or until rice is very tender.
- While rice cooks, whisk together the yogurt, eggs chives, bell pepper, onion, shredded mozzarella, salt and pepper. Set aside.
- Rinse rice under cold water until cool to the touch and drain.
- Stir the rice into the yogurt-cheese mixture.
- Refrigerate for 30 minutes.
- Once mixture is very cold, remove from the refrigerator. Heat about 3 tbsp olive oil in a large frying pan over medium-high heat.
- Place the bread crumbs on a clean plate next to the frying pan.
- Use an ice cream scoop or a large spoon to scoop up about 1/8 cup of the risotto mixture. Form into a patty and dredge in the bread crumbs, patting gently to help them adhere. Place the risotto cake into the hot oil and cook for 2-3 minutes on each side. Repeat with remaining ingredients, working in batches and cooking the cakes until they are golden-brown and crisp on the outside (they should be creamy and soft on the inside).
- Keep warm in a 200 degree (F) oven until ready to serve.
- To serve the risotto cakes, toss the greens with the lemon juice and a drizzle of olive oil. Divide amongst plates (or place onto one large serving platter). Top the dressed greens with the hot risotto cakes and a sprinkle of chives.
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