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.
POTATO-BROCCOLI-RICOTTA PIE
Make and share this Potato-Broccoli-Ricotta Pie recipe from Food.com.
Provided by Kim127
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Bring a pot of salted water to a boil.
- Add the broccoli and cook for about 3 minutes until just tender.
- Drain and run under cool water to stop the cooking process.
- In a bowl, combine the broccoli, potatoes, ricotta, sour cream, scallions, eggs, salt and pepper.
- Stir gently until mixed thoroughly.
- Pour the filling into the pie shell, smooth the top and sprinkle with Parmesan cheese and paprika to taste.
- Bake for 60 minutes or until golden brown.
Nutrition Facts : Calories 547.2, Fat 31.1, SaturatedFat 12.4, Cholesterol 134.6, Sodium 1390.3, Carbohydrate 48.3, Fiber 3.9, Sugar 4.1, Protein 19.6
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.
CHARRED BROCCOLINI WITH HOMEMADE RICOTTA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
- To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
- Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
- To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.
ROASTED POTATOES WITH RICOTTA
Try this side with pork chops or steak and sliced tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place potatoes in center ofa 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.
- In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.
Nutrition Facts : Calories 238 g, Fat 10 g, Fiber 3 g, Protein 8 g
POTATO AND BROCCOLI CASSEROLE
This is certainly not your average potato casserole...layers of sliced potatoes between a creamy broccoli/Ricotta and Mozza cheese sauce...this casserole is beyond any words.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 375 degrees.
- Grease an 11 x 7" baking pan with cooking spray.
- Dry the thawed broccoli between paper towels to dry well.
- In a bowl, combine broccoli, Ricotta cheese, shredded carrot, green onions, marjoram and black pepper; stir well, set aside.
- Place one-third of the potato slices in the bottom of the prepared baking dish.
- Spread with half of the brocolli mixture, sprinkle with half of the grated Mozza cheese.
- Repeat layers.
- Top with remaining potato slices, and sprinkle with Parmesan cheese.
- Cover, and bake for 30 minutes, uncover, and bake an additional 55 minutes, or until potato is tender, and top is golden.
- Let stand 10 minutes before serving.
- Note: if desired additional Mozza cheese may be sprinkled on top the last 20 minutes of baking time.
Nutrition Facts : Calories 507.9, Fat 18.7, SaturatedFat 11.4, Cholesterol 67.1, Sodium 408.8, Carbohydrate 61.6, Fiber 9, Sugar 4.6, Protein 25.6
CHICKEN & BROCCOLI POTATO-TOPPED PIE
Cook this low-calorie chicken pie using a base recipe that you can prepare ahead of time and freeze. It makes an easy, tasty and nutritious family meal
Provided by Lulu Grimes
Categories Dinner, Main course
Time 2h
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
- Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.
Nutrition Facts : Calories 428 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
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 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.
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