Food, Nutrition and Cooking

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Fennel Pie

We had this for breakfast in Crete and I instantly knew I would try to prepare this at home.

Fennel Pie

1 large onion, chopped or combination of 1 bunch of scallions and a small onion, finely chopped

5 T fresh parsley, finely chopped or a mixture of parsley, dill and any other herb you choose

1 medium head of fennel, finely chopped

Optional: 1 cup of chopped spinach, sorrel or other mild flavored green of your choice, added when parsley is added

6 sheets of prepared phyllo dough (#4)

olive oil

salt, pepper to taste

Saute onions in large skillet in a few T of olive oil until softened. Add olive oil as needed to keep mixture moist. Add parsley and the fennel and continue to cook over medium heat until softened. After 15 minutes or so you can cover the pan to allow the steam to finish cooking the veggies.

Heat oven to 400 degrees F.IMG_1934

Brush a baking dish (8 x 12 or equivalent) with olive oil. Lay a sheet of phyllo on top, brush with more olive oil, and repeat with 2 more sheets of phyllo. Spread veggie mixture on top of phyllo and then top  veggies with the remaining 3 sheets of phyllo, brushing each with olive oil including top of last layer.

Cover dish with foil, pressing down to prevent phyllo from puffing up. Bake at 400 degrees F for 20 minutes, remove foil and bake another 20 minutes until phyllo has browned. Serve by itself or with yogurt and or cheese.

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Easier than Apple Pie

Apple Pie Bars

2 large apples, cored, peeled and cut into medium sized chunks  (~2-2.5 cups)

1 cup whole wheat flour

1/3 cup rolled oats (uncooked)

1/2 cup sugar of your choice (white, brown, turbinado)

1 tsp baking powder

1 tsp ground cinnamon

1/3 cup raisins, cranberries or a combination of both

1/2 cup egg substitute (or 2 whole eggs)

2 tsp canola oil

1/2 tsp maple syrup

canola oil spray to grease the pan

Preheat oven to 350 degrees F. Mix dry ingredients together in a large bowl. Add chopped apples, raisins (and cranberries) and then combined wet ingredients. Mix to form a batter. Mixing in the fruit before the wet ingredients makes it easier to combine. 

Spread the batter into an 8″ x 8″ baking pan that has been prepared with cooking spray. 

Bake for 30 minutes.

Let cool and cut into ~ 18 bars

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Easy as Tomato Pie

Got an abundance of tomatoes? Try this very easy and delicious baked tomato salad pie.

Tomato Salad Pie

6-8 plum tomatoes or the equivalent of other tomatoes, sliced no thicker than 1/4″ thick

1-2 onions, preferably Vidalia, sliced no thicker than 1/8″ thick

1 small head of fennel, sliced no thicker than 1/8″ thick

Preheat oven to 425 degrees F.  In a shallow baking dish (stoneware works best) (either 8″ x 8″ or pie plate) start with tomatoes, then onions, then fennel, layer single layers of the slices of each vegetable ending with onion. Bake for approximately 1 hour until onions on top start to crisp up. 

Serve hot or at room temperature. Serves 4-6 as a side dish. 

Note: If the tomatoes you have are very juicy, you may want to seed them to maintain the integrity of the pie.