BROCCOLI PIE
Everyone seems to enjoy pie for dessert. But I surprised my family the first time I brought this pie to the table as the main course! They loved it and asked for it again and again.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute onion in oil until tender, about 5 minutes. Transfer to a large bowl; add eggs, broccoli, cheeses, salt and nutmeg. Pour into pie shell. Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 390 calories, Fat 27g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 446mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
RICOTTA PIE
Provided by Food Network
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
- On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
- Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
- Bake the pie for 45 minutes, or until just set. Let cool and chill.
BOW-TIE PASTA WITH BROCCOLI AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
- Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
- Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.
Nutrition Facts : Calories 735, Fat 27 grams, SaturatedFat 17 grams, Cholesterol 83 milligrams, Sodium 1451 milligrams, Carbohydrate 96 grams, Fiber 9 grams, Protein 29 grams
RICOTTA, BROCCOLI, & NEW POTATO FRITTATA
Make this quick and healthy frittata with a bean salad in 30 minutes flat. Flavoured with broccoli and ricotta, you'll also have leftovers you can enjoy the next day
Provided by Anna Glover
Categories Brunch, Dinner, Lunch, Supper
Time 30m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
- Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
- Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
- Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
- Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
BROCCOLI-AND-POTATO "SAMOSA" PIE
Inspired by Indian samosas, here's an appetizer to feed a crowd and-most importantly-avoid a vat of oil. Store-bought puff pastry crisps up beautifully in the oven, and a mixture of cumin, mustard seeds, and coriander spices up a basic potato and broccoli filling. The pastry is formed into a long rectangular package so there is plenty of surface area for maximum crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h35m
Number Of Ingredients 15
Steps:
- Cover potatoes with 2 inches of water in a saucepan; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. Add broccoli to pan; return to a boil and cook 1 minute. Drain and coarsely chop.
- Heat a large skillet over medium-high; swirl in oil. Add cumin and mustard seeds and coriander; cook, stirring, until fragrant and mustard seeds begin to pop, 30 to 60 seconds.
- Add onion, ginger, serrano pepper, garlic, and 1 teaspoon salt. Cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until mixture has the texture of very chunky mashed potatoes. Stir in broccoli and cilantro; season with salt. Let cool completely, about 30 minutes.
- Preheat oven to 400°. On a lightly floured surface, roll dough out to a 14-by-10-inch rectangle; trim edges. Cut in half crosswise to create two approximately 7-by-10-inch rectangles. Transfer one rectangle to a parchment-lined baking sheet; arrange filling down the center, leaving a 1-inch border. Brush border with egg. Top with second rectangle of dough; press edges to seal. Cut six 2-inch vents in top. Freeze 15 minutes.
- Brush top of pie with egg and bake until puffed and golden brown, 40 to 50 minutes (if browning too quickly, tent with foil). Let cool at least 30 minutes, then cut into squares and serve.
RICOTTA, BROCCOLI & LEMON PENNE
Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 10
Steps:
- Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
- Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.
Nutrition Facts : Calories 549 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium
IMPOSSIBLY EASY VEGETABLE PIE
My, what a pie! A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
- Stir remaining ingredients until blended. Pour into pie plate.
- Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Facts : Calories 170, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg
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