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A Slice of the Swiss Chard Artichoke Pie

I was trying to think of something clever to do with my swiss chard, because I’m trying to eat up everything in my refrigerator before heading to visit family for Passover.  So, I came up with this Gluten-Free Swiss Chard and Artichoke Pie using the Chebe dough.

Swiss Chard and Artichoke Pie

adapted from Martha Stewart’s Swiss Chard Pie

Serving Size: 6-8 people, assuming no one is having seconds

Ingredients for the Pie Filling:

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced (any kind will do)
  • 4 garlic cloves, minced
  • 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn (I just used one bunch)
  • 1 can of artichoke hearts, drained and chopped
  • dash of red-pepper flakes (or more to taste.  I was afraid my daughter wouldn’t eat it if it was spicier.)
  • Coarse salt and ground pepper
  • 1/2 cup grated hard cheese (I used a blend of parmeasan and romano)
  • 1 tablespoon fresh lemon juice (I just squeezed in half a lemon and since I have a bunch of Meyer lemons, I used one of those.)
  • 1 large separated into yolk and white

Ingredients for Pie Crust using Chebe All-Purpose Bread Mix:

  • 1 box of chebe all-purpose bread mix
  • 2 eggs, scrambled
  • 2 TBSP of olive oil
  • 3 TBSP water (and a little extra if dry)
  • NOTE: I DO NOT use cheese in the crust.

Supplies:

  • Rolling pin
  • pot for boiling
  • pan for sauteing
  • wooden spoon for stirring
  • parchment paper

Directions for Filling:

  1. Preheat over to 375*F.
  2. Over high heat, bring chard leaves and stems to a boil in a pot of water.  When it reaches a boil, simmer for just a few minutes until they’re wilted.
  3. While the chard is boiling, in another pan, saute onions and garlic in olive oil over medium-high heat until onions soften.  About 2 minutes or so.  I like to cook mine a little longer so some caramelize.
  4. Remove chard from water and squeeze out as much liquid as possible.  Add to saute pan along with the artichokes and chili pepper flakes.
  5. Saute until everything is warmed through, about 3 minutes or so.
  6. Remove from heat and add to pan cheese, egg yolk, lemon juice, and salt and pepper.  (You could do this separately in another bowl, but I thought, why dirty another dish!!)

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    Chard Mixture with all Ingredients Mixed In

  7. Grease pie plate well.  I just rubbed olive oil on the bottom of it.
  8. With your pie dough, split it in half and roll out 1/2 between 2 pieces of parchment paper.  (See instructions below).  Remove the top sheet of parchment paper and place pie plate upside down over the crust.  Together, flip the pie plate and the crust over.  Then slowly remove the parchment paper.

    photo 1

    Rolled out Dough

  9. Place the chard mixture on top of the pie crust.
  10. Then, roll out the other 1/2 of the pie crust.  Remove the top parchment sheet, and carefully turn it over and place it on top of the pie.
  11. Pinch the top and bottom crust together as best as you can.
  12. Use the egg white mixed with 1 tsp of water.  Brush on top of the pie.  (I forgot to do this, but it’s why mine is not shiny).
  13. Cut at least 4 vent holes in the top of the pie.

    photo 2

    Sides Pinched, Holes Made

  14. Bake for about 30 minutes.  (Confession. . . I wasn’t really paying attention to how long I cooked it.  I just kept checking on it.  So, if you make this, let me know how long you cooked it for.  I just needed the crust to be cooked through.)

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    Cooked Swiss Chard – Artichoke Pie

Directions for Pie Crust:

  1. Mix all wet items in bowl – eggs, oil, and water.  I use a fork for the whole crust until I “knead” my hands 🙂
  2. Add the dry mixture, and continue to use the fork, pushing it down and scraping it across the liquid until it gets clumpy.
  3. At this clumpy point, I stick my hands in and keep kneading it until it is super smooth.  If done right, it should not be sticky at all.  It only gets sticky when too much water is added, so err on the side of caution.  If after about 2-3 minutes of kneading, it is not coming together, add just a tiny bit more water, but do no use as much as a tablespoon.
  4. Split the dough in half, and put one half between 2 pieces of parchment paper.  Roll out until it is a bit wider in diameter than your pie plate, because you want it to come up the sides.
  5. Slowly removed the top parchment paper and put the greased pie plate upside down, over it.  Together, flip them over.
  6. Do the same process in #4 for your 2nd half of the dough.
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Inside of DELICIOUS Chard and Artichoke Pie

It was truly amazing, and my daughter ate the whole thing!!!  You can also try to make this as little appetizers, by making it in individual muffin tins.

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Spring Rolls with homemade duck sauce and sweet and sour sauce

I was having take out dinner with a few friends, where I of course brought my own food.  They had some kind of Asian cuisine, which made me crave spring rolls.  So, I figured out how to make delicious spring rolls.

Gluten-Free Spring Rolls

Serving Size: 12 Spring Rolls

Ingredients for Spring Rolls:

– 1 package of rice wrappers
any vegetables on hands:
– 1 carrot, julienned
– 1 zucchini, julienned
– 1 squash, julienned
– 1 package of  mushrooms, thinly sliced
– 1/2 cabbage, shredded (I used purple)
– 1/2 – 1 onion, thinly sliced
– oil for frying (peanut, canola, safflower, soy)

Supplies for Spring Rolls:

– shallow pan (for wetting wrappers)
– saute pan
– deep pot for frying (so to avoid splatter)
– tongs

Directions:

1. Chop all of the vegetables.
2. Over medium-high heat, saute the onions first for about a minute, then add in the rest of the vegetables and cook until tender, 5-7 minutes.
3. In another shallow pan, fill about an inch full of room temperature water.  One at a time, place the rice wrapper in the water (following directions on package) for about 30 seconds or so, until it softens.
4. After each wrapper is soft, place it on a clean surface (like a cutting board), and fill the center with about 1/4 cup of vegetable mixture.  Be careful, because the wrapper are a bit sticky and can tear.  However, it’s pretty easy to roll over the tear because the wrapper will stick to itself.

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Roller Rice Wrappers before Frying

5. Fold each wrapper by folding over one long side first, then folding in both the shorter sides, then rolling it to wrap the rest of the longer side.
6. With a couple of wrappers left to fill, add about 1/2 in of oil your tall frying pot and heat over medium-high to high heat.  You should see it begins to smoke, which tells you it’s ready.  I chose not to put more oil in for a super deep fry.  I never want to end up with too much!
7. Depending on how wide your pot is, ONLY put 1-2 rolls in at a time.  They will stick to each other and fall apart.  I started with 1 at a time.  I fried it for about 2 minutes, rolling it about every 30 seconds so the other sides could brown.

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Spring Roll Frying

8. Remove from frying pot and place on a baking sheet covered in brown paper bags for oil absorption and cooling.

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Duck Sauce on Left and Sweet and Sour on Right

9. When all are cooked, serve with dipping sauces.  (Recipes below).

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Spring Roll with Dipping Sauces

Recipes for Sauces

These sauces are taken verbatim from cooks.com and will also provide the links below.

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Duck Sauce on Left, Sweet and Sour on Right

Ingredients for Duck Sauce:

Serving Size: about 1.5 pints (it filled up 1 1/2 small jam jars)

acv

Bragg Cider Vinegar

Duck Sauce

1 c. plum preserves (I had made my own from the summer!!)
1/2 c. apricot preserves
2 tbsp. honey (I like to use local honey)
2/3 c. cider vinegar (I used braggs apple cider vinegar)
1 clove garlic, minced

Mix ingredients in a saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Store in sterilized jar in refrigerated.

Ingredients for Sweet and Sour Sauce:

Serving Size: 1/2 pint (it filled 1/2 a small jam jar)

Sweet and Sour Sauce

3 tbsp. vinegar (I used white vinegar)
1/2 c. orange juice
1/2 c. brown sugar
1 tbsp. cornstarch mixed in 1 tbsp. water

Combine all ingredients in small saucepan. Bring to a boil while stirring constantly. Turn down and simmer 5 minutes or until thick. Add a dash of red food coloring for color (optional). Cool and serve. May want to double the recipe.

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Spinach Muffins

I was inspired by a friend, Elana, several years ago to find more creative ways to make vegetables for my little eater who was probably about 1.5 then. The name makes it sound a good deal more playful and interesting to a toddler. This recipe has inspired me to create others similar and for no other reason than it is soo simple and literally takes less than 5 minutes to mix all the ingredients.  I have used it as an appetizer.  It tastes just like a crustless Spanikopita.

Gluten-Free Spinach Muffins

Serving Size: about 24 mini-muffins

Ingredients:

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Spinach Muffin Ingredients

– 1 egg
– 1 box of 10 oz frozen spinach (or more) or any other veggie.  (If using fresh veggies, make sure you steam them for about 3 minutes first).
– 1/2 16 oz. container of cottage cheese (can substitute ricotta)
– 1 cup of shredded cheese (I use cheddar, but any kind is fine)
– 1/2 tsp salt or to taste
– 1/2 tsp pepper or to taste

Supplies:

– mini-muffin tin (you can use a bigger one, but I don’t know how many it will make)
– cooking spray
– mixing spoon
– bowl
– spatula

Directions:

1. Preheat oven to 350.
2. Grease muffin pan REALLY well.  Because there is cheese in this, it sticks.  I’ve tried using muffin liners, but the cheese sticks to those, too, and makes them difficult to eat.
3. Mix all the above ingredients together.  (I often don’t measure and just eyeball everything).
4. Spoon batter into muffin tins.
5. Cook for about 20-25 minutes, until the edges start to lightly brown.

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Fresh Out-of-the-Oven Spinach Muffins

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