Friday, January 10, 2020

Kale and Veggie Cheese Tart

I so miss Cooking Light magazine! Here's a recipe that was inspired by Cooking Light's replacement, Eating Well magazine. I've healthied it up a bit, adding extra veggies, and cutting the amount of cheese (and saturated fat) just as I imagine the cooks at Cooking Light might have done!


1 premade pie crust
1 tsp olive oil
1/2 cup chopped ham, or 2 slices bacon, chopped and cooked (omit for vegetarian version)
1/2 cup vertically sliced sweet onion
1 tsp minced garlic
1/2 cup sliced mushrooms
1/2 cup chopped red pepper
1/4 cup chopped Anaheim chili pepper (or 1 Tbs minced jalapeno)
2-1/2 cups chopped and stemmed lacinato kale
4 large eggs, plus one egg white
1/4 cup soy or almond milk
1/2 cup shredded soy or almond cheese


Preheat oven to 350F. Heat the oil in a nonstick skillet set over medium heat. Add the onion, garlic, mushrooms, and peppers and cook until the onion turns translucent, about 5 minutes. Add the kale and cook about 1 more minute, until the kale begins to wilt. Add the cooked bacon or ham to the vegetable mixture. Pour the vegetables into the pie crust. Mix the eggs and the soy milk together, beating with a fork until well mixed. Pour the egg mixture over the vegetables. Top with the cheese. Bake for about 35 minutes, adding time if needed until the mixture no longer jiggles and the top is just starting to brown.
Serves 6 for lunch or 4 for dinner

Stealthy Cooking Tip: If you use an 8 inch pie shell, everything will just fit. If you use a 9 inch shell, you may need to increase the egg mixture by one more egg. Serve this with a vegetable or a fruit salad for a complete meal. 

Monday, December 23, 2019

Gnocchi with Garlic and Herbs

When I went to a favorite Italian market in Napa, the owner showed me her favorite brand of prepared gnocchi. If it's her favorite, you know I've got to try it. Wow, is she ever right! While the taste of homemade gnocchi can't be beat, this prepared version is a lifesaver when I don't want to make the time to make gnocchi, but I still want to eat it. The sauce the covers this gnocchi is so simple, and easy to make, yet it is so delectable! The perfect easy meal in the midst of all of the holiday hubbub!

1 package prepared gnocchi
1 tsp. butter
1 tsp. olive oil
1 clove garlic, minced
2 Tbs. soy creamer
1 tsp. flour
2 Tbs. minced fresh herbs, basil, parsley, thyme or a combination
1/4 cup freshly grated Parmesan cheese, divided


Heat the butter and olive oil in a nonstick skillet. Add the garlic and cook just until the garlic starts to color, about 1 minute. Add the soy creamer and flour, stirring to combine and cook for 1 or 2 minutes longer. Add the herbs, along with half of the cheese, and stir to combine. Cook the gnocchi according to the package directions. Drain the gnocchi, then add to the garlic and herb mixture. Serve, topping with the remainder of the Parmesan cheese.

Serves 2

Stealthy Cooking Tip: This tastes rich! Surprise that it's still a healthy alternative to a full butter version. I've often added mushrooms to this sauce for added flavor. Serve this with a salad and a side vegetable for a full meal.