Potato & Kale Pie

This is a re-work of my mom's scalloped potatoes.  Depression food.  I changed the name to get my now adult children to eat it even though they knew it was a version of the scalloped potatoes I was raised on.  "Something about the word scalloped" my daughter said.  I think it is incredibly good.

I make it often switching up various fresh herbs and vegetables layered with the potatoes.  The thinly sliced layers of onion, herbs etc are sprinkled with salt, pepper, flour and a bit of butter and then scalded milk is poured over.  It bakes up thickened without the need to make a white sauce or used canned cream soup.  Leftover chopped ham is also a popular addition between the layers.

This is an "about" recipe. The measurements aren't exact. You just make the number of pies/pans you want. The leftovers re-heat so well it shouldn't be a problem getting people to eat it up later.

Click on this link to get a printable recipe.

INGREDIENTS:

Per 9 inch (23 cm) pie plate

2 medium large potatoes, washed, but peel on, sliced about 1/4 inch thick
a few cups of kale, chopped.  Remove the stem if it is tough
1 small zucchini or patty pan squash, rutabaga or turnip, sliced same thickness of the potatoes
I medium onion, sliced thin
potato flour between layers, about a 1/2 tsp (2.5 ml) per layer - use any flour - I use gluten free potato or brown rice flour
sprinkle of salt and pepper and a bit of butter between the layers
minced herbs between the layers - I like sage and thyme leaves but use what you have on hand
1+ clove garlic, minced also spread between the layers
2 cups scalded milk to pour over - 500 ml
Top with grated cheese like old cheddar.

METHOD:
1.  Butter, oil or spray two 9 inch pie plates (2 inch deep).  I use butter as it is traditional for old school scalloped potatoes.
2.  Slice potatoes, kale, turnip/rutabaga and onion.  Peel on for potatoes and the onion gets cut into rings.  Make potato and rutabaga slices similar size pieces so they have similar cooking times.



3.  Put the milk in a saucepan and heat over medium high heat to scald which is just before boiling.  Whisk along the way.  Don't boil the milk as it can clump.
4.  Mince fresh herbs and set aside.
5.  Grate or slice cheese and set aside.
6.  To assemble place layer of potatoes over bottom of pan.  Sprinkle with some of the onions, chopped kale and then sprinkle with salt, pepper, minced herbs and the flour.  Dot with layer with a bit of butter.





7.  Add layer of rutabaga and repeat step 6.

8.  Sprinkle cheese over top and bake at 300'F for 45-60 minutes or until sauce is thickened and cheese is lightly browned.  Believe it or not I couldn't find the grater so the cheese got sliced.  Dig around the fridge and use the odds and sods of cheese that need to be used up.

Option:  Ham is a nice addition between layers. 

Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Zucchini, Apple & Ginger Chutney

This recipe is one of my favourite, gorgeous fall chutneys which combines end of the garden zucchini with tart apples and a nice mix of spices and ginger.

A chutney is a sweet, tart condiment made with vinegar, sugar, spices, fruits and vegetables. This darker coloured chutney is good with curries, rice, roasts, bread and cheese etc. Many of these old recipes were supposed to taste like mangos after long simmering.

Before you get started you may want to visit the Bernadin website for reliable advice on how to set yourself up to can so you don't make a great big mess!  Also, please read the importance of heat processing jarred foods to create a lasting vacuum seal and maintain food safety.  http://www.bernardin.ca/pages/step_by_step___your_guide_to_home_canning/32.php and
http://www.bernardin.ca/pages/why_is_heat_processing_important_/36.php

INGREDIENTS:
Makes 4 x pints/500 ml jars

Leave for at least one week before using. It keeps unopened for up to one year.

8 cups zucchini, diced - 2 litres
4 cups onion, diced - 1 litre
2 cups apple, with skin, diced
1 cup raisins
2 cups apple cider vinegar 
1/4 cup lemon juice - 60 ml
1 1/2 cups brown sugar, packed - I used organic cane sugar
3 Tbsp ginger, grated - 45 ml
4 cloves garlic, minced
2 Tbsp coriander, ground - 30 ml
1 tsp cumin, ground - 5 ml
1 tsp cayenne pepper, ground - 5 ml
2 tsp garam masala - 10 ml


1.  Peel the zucchini if the skin is thick. I like to leave the peel on for colour.  Cut into quarters and remove and discard the seeds. Cut the flesh into 1/4 x 1 inch pieces. I used a combination of summer squashes - white patty pan, zucchini and straight neck yellow squash.



2.  Chop the onions and the apples into similar size pieces.



3.  Place in a large pot with remaining ingredients. Bring to a boil. Lower the heat and simmer, stirring occasionally for 2 hours or until all the pieces are tender and the juices are reduced and thickened. It will thicken more as it cools.



4.  Spoon into warm, sterilized jars while it is still very hot (right away) and seal immediately. Canning companies recommend that chutneys be processed for 20 minutes in a boiling water bath to ensure food safety. Refrigerate after opening and use within 2-3 months.

(c) Nancy Guppy, RD, MHSc.  

Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/ 

Zucchini Cheese Pie

I made two of these pies for brunch last weekend.  It is a recipe I have been making since I was in my early 20's  Helped get me through university cheaply.  It is pretty easy to make and popular - I had a "never eat zucchini person" have a large piece.  The original recipe used Bisquick mix but I replaced it with a good flour, baking powder, sugar/honey, olive oil and some salt.  I made mine gluten free with sorghum flour but you can substitute wheat flour.  Doubles well and freezes well.

This pie looks nice baked in a cheesecake type spring form pan and decorated on top with slices of zucchini and fresh herbs.  You can use other cheese - I've made if before with half gouda and half goat cheese.  This one just good aged parmesan and a old cheddar.  We ate it before a picture of the baked pie was ever taken!  I'll an update with a photo shortly.

Makes one pie - 6 servings

INGREDIENTS:
3 cups zucchini, diced - 750 ml
4 eggs, medium
1/4 cup olive oil - 60 ml
1/2 cup onion, diced - 125 ml
1 cup whole grain flour - I used sorghum - 250 ml
1 1/2 tsp baking powder - 7.5 ml
1/4 tsp salt - 1.25 ml
1/2 tsp black pepper, freshly ground - 2.5 ml
1 tsp sugar or honey - 5 ml
2 Tbsp parsley, fresh, chopped - 30 ml
1 Tbsp basil, fresh, chopped - 15 ml
1/3 cup parmesan cheese, shredded - or other hard grating cheese like Romano - 75 ml
1 cup cheddar cheese, extra old, shredded - 250 ml

1. Chop the zucchini.  You need 3 cups.  I used a bit more per pie.  Set aside some nice slices for the top if you have enough.

2. Puree the eggs, onion, olive oil, diced onion, flour, baking powder, sugar/honey, salt, pepper and fresh herbs in blender or food processor.


















3. Pour into a large bowl. Stir in the grated cheese.  It is a stiff batter. Pour into an 8 x 8" greased pan or deep dish pie plate. I also make this in a spring form pan - like one you'd use for a baked cheese cake.  Decorate top with some squash slices and fresh herbs pressed into the batter.

 Bake 45 minutes in a 350'F oven. Serve warm or cold. Small slices are nice as appetizers.

 
NUTRITION FACTS (per 1/6th pie): 320 calories, 21 g fat, 7 g saturated fat, 135 mg cholesterol, 420 mg sodium, 20 g carbohydrate, 3 g fibre, 14 g protein.  %Daily Values: 8% vitamin A, 25% vitamin C, 25% calcium and 10% iron.  %DV are based on a 2,000 calorie diet

(c) Nancy Guppy, RD, MHSc.

Visit my website to find out more about online nutrition counselling. http://nancyguppy.com/

Maple Baked Beans (Slow Cooker)

Baked beans are a classic comfort food especially in the north.  Here's my vegetarian version I lived on during university when I wanted a wholesome meal and money was tight.  Pretty easy and economical to whip up. In this vegetarian version you can also add any hard dense vegetables like carrots, parsnips, potatoes and/or squash.   I think they are best made in a slow oven but here is my slow cooker instructions.

		Ingredient
2 cups	500 ml	Beans, navy, raw
12 cups	3 litres	Water, cold
2 each		Bay leaves
1 cup	250 ml	Maple syrup
½ cup	125 ml	Ketchup
1 Tbsp	15 ml	Mustard seed, ground/powder
½ tsp	2.5 ml	Thyme, dried, leaves
½ tsp	2.5 ml	Salt (optional)
¼ tsp	1.25 ml	Black pepper, freshly ground
2 each		Onions, raw, large, cut in half, peeled
8 pieces		Cloves (spice), whole
2 Tbsp	30 ml	Apple cider vinegar, natural

* you can sub 1/2 cup brown sugar and 1/4 cup dark molasses for the maple syrup with good results

1.  Rinse beans and add to crock of slow cooker with the bay leaves.  Cover with 3 times as much cold water (about 12 cups).  Cover and cook on LOW overnight - 6-8 hours.  The beans should be tender but not falling apart.  Alternately, you can boil them on the stove for an hour or so until tender but not splitting.  I am using black eye peas for this batch in place of the navy beans.  Necessity is the mother of invention .... what I had on hand.

2.  Remove 2 cups (500 ml) bean water from crock.  You may use this later if beans are dry.  Keep in fridge.  Discard it later if you don't use it.

3.  Stir maple syrup, ketchup, dry mustard powder, dry thyme, salt and pepper into beans.  If you don’t like sweet beans add less maple syrup.  Also, I don't usually add the salt as the ketchup is salty.  You can always adjust later.  

4.  Cut onions in half and peel.  Push two pieces of whole cloves into each of the four halves.  Add to bean pot.  Push down to cover with beans.

5.  Cover and cook on LOW heat 4 hours.  Then cook one hour with lid off to evaporate liquid.  How you want the beans is a matter of preference.  At any time if you want them saucier you can add some of the reserved bean liquid.

6. Remove onions to cool and discard cloves.  Dice and add back to the pot.  Stir in the cider vinegar (optional).

You can also bake them in a bean pot or 16-cup (4 L) casserole. Cover and bake in 300°F (150°C) oven for 2 hours. Uncover and bake until thickened and beans are coated, about 1 hour.

Dehydrated zucchini I added to my veg baked beans

Makes approximately 15 x ½ cup -125 ml servings 
Nutrients (per 1/2 cup - with the salt)

Calories	170
Protein (g)	7
Total Fat (g)	0.5
Saturated Fat (g)	0
Carbohydrate (g)	36
Fibre (g)	5
Cholesterol (mg)	0
Sodium (mg)	180
%Daily Value
Calcium	8
Iron	10
Vitamin A	2
Vitamin C	6

Polenta Pizza in a Cast Iron Fry Pan

Polenta, in case you don't know, is basically a corn meal mush eaten much like mashed potatoes and is often served with saucy dishes.  In the north of Italy it is served instead of pasta or rice.  Made firmer it can be sliced and used as a base for appetizers and other foods.  It is quick to prepare.  Here it is used for the base of a pizza prepared in a cast iron fry pan.  Polenta (corn meal) is considered a whole grain and an easy one to get people of all ages to enjoy.  I used an organic polenta.

The toppings below work in foods from last summer's garden.  It is a pizza type dish so you can use favourites and what you have on hand.  During the winter red peppers are expensive and I reach for my frozen roasted red peppers.  At this point I am all out so I bought a jar of roasted red peppers at the store.  It would be easy to convert this recipe to vegan if you don't eat cheese.

INGREDIENTS:

Imperial	Metric Measure	Ingredients
1 Tbsp	15 ml	Olive oil
¾ cup	175 ml	Polenta, fine (corn meal)
¼ tsp	1.25 ml	Salt, sea
3 cups	750 ml	Water, cold
1 Tbsp	15 ml	Olive oil
1 cup	250 ml	Tomato sauce – pizza or pasta, preferably home-made
2 cups	500 ml	Mozzarella cheese, grated (I used Thornloe cheese)
½ cup	125 ml	Onion, red, diced or cut into slivers
1 each	1 each	Pepper, red – fresh or roasted
1 cup	250 ml	Zucchini, grated
2 Tbsp	30 ml	Romano cheese, grated
½ tsp	2.5 ml	Oregano, dried (sub 2 tsp fresh if you have it)
½ tsp	2.5 ml	Basil, dried (sub 2 tsp fresh if you have it)
½ tsp	2.5 ml	Chile pepper flakes, red, hot, dried - to taste (optional)

 METHOD:

Preheat oven to 400'F.
1.  Heat a cast iron skillet over medium high heat.  Pour in a tablespoon (15 ml) of olive oil and heat to coat pan.  Turn pan so oil goes up sides.  Use a fry pan approx 11-12 inches.  You can use a non-stick skillet, a pie plate or other baking dish instead.  Don't heat a baking pan or pie plate just spread the oil and proceed (duh!).

2. Combine polenta, salt, and 3 cups water in saucepan. Bring to a boil, whisking constantly. Cook 5 minutes, or until polenta is thick.

Spread polenta in prepared skillet.

Place in oven, and bake 25-30 minutes, or until beginning to brown on sides.  Time varies based on how hot your oven is.

3. Remove skillet from oven, and spread polenta with a pasta or pizza sauce. I froze a lot of tomatoes last summer.  The sauce I am using below are the frozen tomatoes that I reduced by half.

Top with half of grated mozzarella. Spread finely sliced onion, roasted red pepper and grated zucchini over cheese.  Top with the rest of the cheese, then the grated Romano cheese finishing with the dried herbs and hot pepper.   I used some of the chile I dried from last summer's garden.

Below I drained frozen grated zucchini from last summer's garden.  I save the zucchini water for use in soups.

Here the zucchini is nicely drained and ready for use on my pizza (below).

Below in the upper right hand corner is a partial photo of polenta in a tube.  In Ontario we can buy 1 kg tubes by "Aurora" but I am sure there are many brands.  They can be sliced and used for polenta pizza rounds instead of the soft polenta above.

Looking good - ready for the oven.

4.  Return to oven, and bake another 20-30 minutes more, or until cheese is melted and bubbly and the edges are crisp. Cool 10 minutes before slicing and serving.

Delicious and I will make it again for sure!


Nutrition Facts (per 1/6^th of recipe – 340 grams)

Calories	310
Total Fat (g)	13
Saturated Fat (g)	5
Cholesterol (mg)	45
Carbohydrate (g)	28
Fibre (g)	3
Sugar (g)	6
Protein (g)	22
%Daily Values
Sodium	22 (530 mg)
Calcium	30
Iron	8
Vitamin A	4
Vitamin C	80

Tastefully yours,

© Nancy Guppy, RD, MHSc

Chapman's Landing Cooking Studio

http://www.chapmanslanding.com

My next cooking class at Chapman's Landing is "I’m a Slow Cooker” on Saturday February 5^th.  Please see my menu and register online.