It’s Pi Day! Hurray!
There isn’t any other way to celebrate Pi Day than to have your pie and eat it too. As my contribution to Pi Day, here’s a recipe for a vegetarian pie that would make Andy Foxtrot (Mom of Peter, Paige, and Jason Foxtrot) swoon. I hereby present Pumpkin Spinach Pie using my favorite dough: phyllo. I know it isn’t everyone’s favorite dough (*ahem*, I’m speaking to you, The Hubby) and I know the sheets come in rectangular shapes therefore creating a non-circular pie. Before the math geeks bring out torches and pitchforks to persecute me, here’s a recipe for a circular pie.
I know it’s all about circumference/diameter day, but in the spirit of all things pie and beautiful, here’s a recipe for a quadrilateral-shaped pie. Pie is yummy regardless of shape and size.
Pumpkin Spinach Pie
4 cups of pumpkin pie filling
1 cup diced onion
2 packages frozen spinach
Salt and pepper, to taste
Parmesan cheese, optional
Your favorite herb, optional
20 sheets or 1 package of phyllo/filo
Preheat oven to 425 deg Fahrenheit. Cook onion and frozen spinach in a saucepan over low heat. Season to taste and add your favorite herb. Remove from heat and allow to cool. Prepare dough on a 15″ x 10″ x 2″ shallow rectangular pie pan by brushing each of the 10 sheets with oil or melted butter. Add spinach mixture and sprinkle with parmesan. Layer pumpkin filling then top with the remaining 10 sheets. As an option, pre-slice the top in squares or diamonds. Bake in a pre-heated oven for about 25 to 30 minutes or until crust is golden.
Smile and serve.
Happy Pi Day! Happy National Pie Day, too!
It’s Food Day 2012 and my contribution is a simple soup recipe. Last year, I celebrated Food Day with Steamed Butternut Squash. I just can’t part with autumn’s star vegetable: squash, so it’s going to steal the show again this year.
Butternut Squash Soup
1 small butternut squash, cubed
1/4 lb salted pork or bacon, thinly sliced
1 small onion, roughly chopped
2 cups water or vegetable broth
Salt to taste
In a heated stockpot, add the sliced pork. Heat until the pork slices are crisp, then remove. Sauté onions in leftover drippings. When onions are softened, add the cubed butternut squash. Mix everything then add the broth or water. Let simmer until squash is soft then turn off the heat. If pureeing the soup in a blender, make sure to allow the mixture to cool first. Otherwise, use a handheld blender, or smash the softened squash with a potato masher.
Test the soup if it needs additional salt. If using salted pork or bacon, remember that they’re already salty on their own so you only need to add a pinch of salt to taste.
Serve with a smile and a bit of cream (or crispy bacon pieces!).
FoodDay.org is giving away free Food Day Recipe Cards and a free Food Day Cookbook. Celebrate Food Day everyday by “eating real”.
My initial encounter with sunchokes three years ago was an educational one. It was my first time trying the tuber… and my way of dealing with first time introductions to strange foodstuff is to keep it simple.
So what did I do? I steamed the ginger-looking root vegetable. I’d like to have another close encounter with this uncommon veggie so I could try a different recipe.
Want to learn two new ways to make Jerusalem artichokes exciting? Click the image below and it will lead you to a post by Food & Wine Executive Food Editor, Tina Ujlaki.
After having finished a bag of tuber chips, I wanted more chips. Due to the damage I already did with The Hubby’s bag of shrimp chips, I felt guilty and decided to set my hungry eyes toward a different direction. And that’s when I remembered the two bunches of kale (red and green) that we recently bought from the Redmond Saturday Market.
I love kale (wow, okay, I call the shirt for this), but I only ever cook it in two ways: in a soup or sautéed. I never thought of making kale chips. Kale chips just sound too vegan for me. No offense, dear vegans. I have nothing against veggies. As a matter of fact, I love veggies (I call the shirt for this too). Somewhere out there, someone’s saying “never say never.” That someone beneath a pale moonlight is right. I should never have said never.
I have yet come across a recipe for kale chips using rendered bacon fat instead of olive oil, and I wanted to be the first. Unfortunately, or fortunately (depending on how you see it), we didn’t have any available. Nevertheless, the kale chips I made had enough crunch and salt to make me have my fill of chips for the day.
6-8 kale leaves
3-4 tbs of olive oil (or melted bacon fat, for the interested)
pinch of salt
Wash and dry the leaves. Remove the ribs and tear the leaves into bite-sized pieces. Drizzle the oil/fat and toss the leaves. Season with salt. Bake at 350˚F for 8-10 mins or until crispy. Baking time will vary depending on the size of the leaves, so leave in the oven until the desired crispness is reached.
Smile and serve with lemon juice for dipping.