Italian Zucchini Pie

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Want dinner tonight and dinner for later? This is a great recipe for that! It’s already enough for 2 zucchini pies, which taste a million times better than they sound. My two year old is still talking about Zucchini Pie. And we have another one in the freezer ready to go whenever we need it. Here we go.

Yields 2 pies; Each pie serves at least 4 (Weight Watchers Points based on 4 servings per pie)
Adapted from Simply in Season

Crust Ingredients:
1/4 c warm water
1 Tb active dry yeast
1/4 c milk
1 Tb olive oil
1 egg, beaten
1/4 c whole wheat flour
1/4 c Parmesan cheese
1 tsp salt
1-2 tsp fresh basil, chopped
2 c bread flour

1. Mix warm water and dry yeast until it dissolves. Set aside.
2. Combine milk, oil, and egg in a mixing bowl. Add dissolved yeast and stir.
3. Blend in wheat flour, cheese, salt, and basil.
4. Add 1/2 c bread flour at a time to make a smooth but slightly sticky dough.
5. Place dough in a well greased bowl, cover with a damp cloth, and place in a warm place while preparing zucchini filling.

Filling Ingredients:
1/4 c butter
8 cups zucchini, thinly sliced
1.5 c onion, chopped
1 clove garlic, minced
1 Tb fresh basil, chopped (or 1 tsp dried)
1 Tb fresh oregano, chopped (or 1 tsp dried)
1/2 tsp each dried thyme, rosemary, sage, parsley
1 tsp salt
1/2 tsp pepper
5 large eggs, beaten
4 c mozzarella cheese, shredded
4 tsp specialty mustard
1/4 c Parmesan cheese

1. Melt butter in frying pan over medium heat. Add zucchini and onions and saute until soft, about 10 minutes. Remove from heat and pour into a very large bowl.
2. Stir into large bowl the garlic, herbs, salt and pepper.
3. Combine eggs and mozzarella in a separate bowl, then stir into zucchini mixture.

Back to the crust and putting it all together…
1. Divide dough in half. Place each half on a lightly floured surface and roll into a circle about 12 inches in diameter.
2. Set each into a lightly greased 10 inch pie dish and crimp edges as you would a pie crust.
3. Spread the bottoms and sides of pie crusts with mustard.
4. Divide the zucchini mixture between the two crusts. Sprinkle with Parmesan cheese on top.
5. Bake in preheated oven at 375 until center is set, about 18-20 minutes. (To test if set, jiggle pie after time. If it is mostly solid, you should be good.) Let stand 10 minutes before serving.

I recommend eating one and freezing the other, unless you’ve got lots of mouths to feed. If you let it cool completely and have greased the pan well enough, it should be sturdy enough that you can pop it out of the pie pan and slip it into a gallon freezer bag. It’ll hold its shape and be good for you whenever you need a quick meal to just reheat.

Nutrition:
Weight Watchers Points: 10

The piece our 2 year old ate.

The piece our 2 year old ate.

The crust is amazing!

The crust is amazing!

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Super Stuffed Tortillas

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Again, I’m drowning in bell peppers (and zucchini, still, and now corn too!), so I went after this delicious sounding dish from my Simply in Season cookbook. The original version was meatless, but I felt like having some tasty meat tonight, so cue the ground beef. I have to say, it turns out better than I even expected. And Desi, our 2 year old, ate a ton of it. Huge win-win in my book.

(Adapted from Simply in Season)
Serves 6-8

4 tsp oil, divided
1 large clove garlic, minced
1 small onion, chopped
1 green pepper, chopped
2 c corn, cut fresh from uncooked cob
1 medium zucchini, quartered, then sliced
1 Tb ground cumin
1 c canneloni beans (original recipe calls for black beans, but we had these on hand already)
1 c chicken broth
1 lb ground beef
2 tsp Southwest Seasoning (or taco seasoning)
6 Tb salsa
6-8 flour tortillas
1/2 c cheddar cheese, shredded

1. In a deep skillet, saute garlic in 2 tsp oil for about a minute. Add onion and pepper and saute until tender-crisp.

2. Add corn, zucchini, and cumin and continue to saute until all vegetables are tender.

3. Meanwhile, brown ground beef in a separate skillet. When just a little pink is still showing, sprinkle on southwest or taco seasoning. Continue cooking.

4. Add beef to skillet with veggies. Add beans, chicken broth, and salsa. Cook until there is no excess moisture. Turn off heat.

5. Wash out the skillet you used for the beef and heat a small amount of oil, then add a single tortilla. In the middle of the tortilla sprinkle cheese. Let it melt a little, then scoop about 1/2 cup of the vegetable/meat mixture and continue cooking. When the sides of the tortilla start rising a bit and the tortilla is crispy, fold it up and plate. Continue cooking individual tortillas this way.

6. Serve with sour cream.

Nutrition:
Weight Watchers Points: 9 (10 with sour cream)

Filling mixture of veggies & meat

Filling mixture of veggies & meat

Tortilla cooking in skillet

Tortilla cooking in skillet

Stuffed Bell Peppers

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Stillman’s CSA strikes again… an abundance of green peppers all in the last few weeks. I love stuffed peppers and this recipe that I found on Pinterest sounded like a winner. It ended up being pretty delicious and resulted in a nice variety of leftovers. More on that after the recipe.

(Adapted from Kalynskitchen.com)
Serves 4 + Small leftovers

2 large green bell peppers
1 c uncooked brown rice
1 c onion, diced
3 tsp olive oil
1 link bratwurst
1/2 tsp dried oregano
1/2 c grated Parmesan
1/4 c shredded mozzarella

1. Cook rice according to directions on package, or make in a rice cooker.

2. Preheat oven to 375. Prepare a square baking dish by spraying with cooking spray.

3. Slice the tops off of the peppers and remove the stems. Dice the remaining flesh from the pepper top.

4. Slice peppers longways so you have 4 halves total. Lay the peppers down, cut side up, and notice if one side seems to be higher than the other. Where you see this, slice off about a half inch thick section and dice that as you did with the pepper top. You should end up with about a half cup of diced pepper. (If not, don’t stress… you want your peppers to be like little bowls, so don’t trim too much!)

5. Place peppers in the baking dish, fitting them so they move as little as possible.

6. Heat 2 tsp of the oil in a large skillet. Add the diced onion and pepper and cook about 3 minutes until somewhat softened. Remove to a bowl.

7. In skillet, add remaining 1 tsp of oil. Squeeze bratwurst out of its casing and cook until browned, breaking it up into small pieces throughout the cooking.

8. Add onion/pepper mixture back into skillet. Add oregano. Salt and pepper to taste.

9. Add the cooked rice and Parmesan cheese and cook long enough to warm, about 2 minutes.

10. Spoon the mixture into the hollowed out peppers. Fill them as much as you can until the filling starts falling out. Sprinkle with mozzarella cheese, then bake for about 20 minutes, until peppers can be punctured with fork fairly easily, but still have a little resistance.

11. If you had any leftover filling, place in small ramekins and top with mozzarella as well. Bake alongside the stuffed peppers for variety in your leftovers.

Nutrition:
Weight Watchers Points: 6

3 of the 4 stuffed peppers nestled in the baking dish

3 of the 4 stuffed peppers nestled in the baking dish

Bonus filling in ramekins!

Bonus filling in ramekins!

Kielbasa with Bok Choy Gratin

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As you can tell from my previous post, I had some bok choy on hand and I had great plans for it. I found this amazing sounding recipe for bok choy gratin on a weird website call chocolate broccoli. I put all the ingredients into my Weight Watchers app so I could figure the points value, and planned to go back to the recipe when the time came to make the dish. Unfortunately in between my finding the recipe and my going back to actually prepare the recipe, chocolate broccoli had allowed its domain to expire. So… yeah. The result is that although the ingredients were inspired by that page, this one is otherwise entirely original. So, enjoy.

Serves: 4

1 clove garlic
1 Tb butter, divided in half
1 1/2 c onion, chopped
2 small heads bok choy, chopped (leaves & stems)
1 1/2 oz prosciutto, diced
1/4 c chicken stock
3/4 c milk
1 Tb flour
salt & ground black pepper to taste
4 oz Gruyere, shredded
1 Tb panko breadcrumbs

1. Preheat oven to 425.

2. Slice garlic in half and rub along the inside of a casserole dish. Then mince the garlic.

3. Melt 1/2 Tb butter in a large skillet. Add minced garlic. Cook about 1 minute, then add chopped onion.

4. In a separate pot, steam bok choy until you can easily insert a fork into the stalk pieces.

5. Add chicken stock to the garlic/onion skillet and stir.

6. Add bok choy and prosciutto to the skillet. Stir and cook until most of liquid is absorbed.

7. Pour vegetable mixture into prepared casserole dish.

8. In same skillet, melt the other 1/2 Tb butter. Add milk and heat for a minute, then add flour and whisk until smooth.

9. Slowly add about 2/3 of the shredded gruyere and whisk continuously to smooth out sauce.

10. Pour sauce over veggies in casserole dish.

11. Sprinkle panko over top.

12. Bake, covered, about 15-18 minutes.

13. Remove cover and sprinkle with the remaining 1/3 gruyere. Continue baking, uncovered, about 5 minutes more, until golden brown on top.

Skillet of garlic, onions, prosciutto, and bok choy.

Skillet of garlic, onions, prosciutto, and bok choy.

Vegetables and sauce mixed in casserole

Vegetables and sauce mixed in casserole

Bok Choy Gratin, golden and delicious

Bok Choy Gratin, golden and delicious

For the kielbasa:
As many links as you have people eating

1. Place frozen kielbasa links on a cast iron griddle and bake in the oven along with the bok choy gratin dish for the duration of the 20-23 minutes.

I *loved* this combination. It felt just right for the time of year of summer turning into fall. The kielbasa was killer because it got so well cooked that it was a little crunchy on the outside, but stayed super moist inside because it had been frozen to start out. And this bok choy gratin had incredible flavor. I highly recommend this! And encourage you to swap out the bok choy, and try this with whatever you have on hand– broccoli, spinach, whatever!

Nutrition:
Bok Choy Gratin Weight Watchers Points: 7
Kielbasa Weight Watchers points: 5 (for 2 oz)

Cooked kielbasa

Cooked kielbasa

Baked Risotto with Greens

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Another recipe specifically made to help rid us of our kale. I think this is my favorite of the kale recipes. And I’ve continued eating it for lunch at work for days afterward, so the recipe makes a lot and it continues to be delicious even a few days later.

Adapted from Stillman’s CSA Week 5 (July 13-19)
Serves 6

1 Tb olive oil
1 small onion, minced
1 cup arborio rice
1 1/4 c vegetable and chicken stock (combined)
1/2 c tomato sauce (jarred)
3/4 c grated Parmesan or pecorino cheese
1 bunch kale (stems removed, washed and coarsely chopped, about 4 cups)
salt and pepper to taste

1.) Preheat oven to 400 degrees.
2.) In a French over, combine oil and onion over medium heat. Cook until onion is soft, about 3-4 minutes.
3.) Add rice, stir to coat with oil and cook for 1 minute.
4.) Add the vegetable and chicken stock, tomato sauce, and greens and simmer for 9-13 minutes until kale has wilted down.
5.) Turn off heat. Add half the cheese and smooth out the top with the back of a spoon.
6.) Add salt and pepper to taste. Sprinkle with remaining cheese.
7.) Cover and bake for 30-35 minutes, until rice is cooked through and has absorbed most of liquid. Should be moist but not soupy.

Nutrition:
Weight Watchers Points: 8 points

A bit messy for the cleanup...

A bit messy for the cleanup…

Kale Fritatta

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Yet another thing we had too much of– kale. Kale is another vegetable that I’m really not a big fan of. But I’m willing to try it all sorts of ways to see if it has more value than being made into kale chips. Luckily our CSA newsletter has had a few recipe ideas for us, and this is one we made recently. It is intended for swiss chard rather than kale, but I made it work.

Adapted from Stillman’s CSA newsletter, Week 6 (July 20-26)
Serves 6
Active Time: About 40 minutes

1 onion, chopped
1 garlic clove, minced
2 Tb olive oil
1/2 tsp salt
1 tsp fresh basil
1 tsp fresh oregano
1/2 tsp dried thyme
ground pepper to taste
1 zucchini, chopped
1 bunch of kale, leaves chopped
1 pepper, chopped
5 eggs and a splash of milk
1 c shredded cheddar

1.) In a French oven, saute onion and garlic in oil with seasonings for 5-8 minutes.
2.) Add zucchini and kale. Cover to help cook the kale down and wait to add more ingredients until the kale cooks down by at least a quarter.
3.) Add pepper.
4.) Beat eggs with milk, add cheese. Pour over veggies.
5.) Place French oven in a 400 degree oven and cook 15-18 minutes or until set.

Nutrition:
Weight Watchers Points: 6

Between steps 3 and 4.

Between steps 3 and 4.

Right before sticking in the oven.

Right before sticking in the oven.