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ENTRÉES
Ricotta Spinach Pie
Somewhat like a crustless quiche, Ricotta Spinach Pie can be served
with Rustic Tomato Sauce as a simple supper entrée.
Makes 8 servings
1 teaspoon extra virgin olive oil
½ ounce Asiago cheese, cut into ½-inch cubes
½ slice white or wheat bread (½ ounce) cut into ½-inch
cubes
½ teaspoon dry basil
4 large eggs
2 cups fresh baby spinach leaves, packed
(about 2½ ounces), washed and dried
3 cups lowfat ricotta cheese
½ teaspoon kosher salt
½ teaspoon freshly ground black or white pepper
Preheat oven to 350°F. Use a pastry brush to coat a 10-inch deep-dish
pie plate with olive oil and set aside.
Place Asiago cheese cubes in blender jar; cover blender jar. Set on
Purée and pulse 10–12 times to grind the cheese. Remove and reserve.
Place bread cubes in blender jar, pulse 5–10 times to grind; add basil,
blend for 5 seconds. Remove and reserve.
Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and
pepper in the blender jar. Set on Liquefy and pulse 10 times, then blend
for 15 seconds; use a spatula to scrape the sides of the blender jar.
Blend for an additional 15–20 seconds. Pour the blended ricotta
mixture into the prepared pie plate. Sprinkle evenly with the reserved
breadcrumbs. Bake in the preheated 350°F oven for 45–50 minutes,
until the custard is set and the pie is puffed. Remove and let rest for
5–10 minutes.
Cut into wedges to serve. Top with Rustic Tomato Sauce.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g
• sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g
Rustic Tomato Sauce
Makes about 8 cups
1 tablespoon extra virgin olive oil
1 onion (8 ounces), peeled and cut into ½-inch pieces
2 carrots (4 ounces), peeled and cut into ½-inch pieces
2 ribs celery, trimmed and cut into ½-inch pieces
4 cloves garlic, peeled
1 teaspoon dried oregano
1 teaspoon dried basil
4 roasted red bell peppers, cut into 1-inch pieces
½ cup dry white wine (such as vermouth)
3 tablespoons tomato paste
3 cans (15–ounce) recipe-ready diced tomatoes with juices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the
onion, carrots, celery, garlic, oregano and basil. Cover loosely and
cook until the vegetables are softened, 6–8 minutes. Stir in the roasted
red peppers, wine, tomato paste, and tomatoes. Bring to a boil, then
reduce heat and simmer for 35–40 minutes, loosely covered. Uncover
and simmer for 15–20 minutes longer to thicken. Turn off heat and let
sit 5 minutes.
Strain the solids from the liquids, and return the liquid to the saucepan.
Place the solids in the blender jar with ½ cup of the cooking liquid.
Cover the blender jar. Select Purée and pulse 10 times to chop. Use a
plastic spatula to scrape the sides of the blender jar. Blend for 30–40
seconds, until smooth. Return the puréed tomato mixture to the liquid
in the saucepan and reheat gently over medium low heat. Add salt and
pepper.
Nutritional information per half-cup serving:
Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g
•sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g