SUNDAY THEME MEALS OCTOBER 9TH 2011

Happy Sunday,  :D 
   On facebook a group of us share recipes,  and Bella suggested every sunday we have a theme for 
dinner.  Last Sunday was stuffed shells,  I decided to do lasagna roll ups.  The week before that was 
shish kabobs,  it is alot of fun to know that on a particular day a group of your online friends 
who live in many different states stretched from far north, to far south, east coast to west coast.  
   We post photos of what we fixed  :D sometimes that is hard.  I have eaten mine and forgot to take pics sometimes lol.   My husband is ready to dig in while I am taking photos of our plates and the finished 
product of whatever I cooked. 
    Today they are going to make quiche.  Eric is not fond of it and asked if we could have something
else.  He is off on tuesdays and Wednesdays, so we decided to have a 
.......SWEET POTATO TORTE............ as the main dish and for dessert he asked if I would make 
...........EGGNOG PEAR PIE  :D............


 here is the recipes for both the torte and the pie.  


SWEET POTATO TORTE  

INGREDIENTS
1 lb swiss chard
2 1/2 lbs of sweet potatoes sliced thin,
3 tsp chopped fresh rosemary
2 cloves of garlic minced
1 small red onion
1/4 cup olive oil

DIRECTIONS
preheat oven to 450 degrees, brush 9 inch spring form pan with oil.
stack 6 chard leaves ontop of each other, roll them tightly into a cylinder form,
slice cylinder into thin slices, repeat until all leaves are sliced into what looks like julienned strips.
Place 1 sweet potato slice in center of dish, arrange slices in circles around the center overlapping slices by at least half.
Brush with oil. sprinkle with 1 tsp chopped rosemary, 1/3 minced garlic, season with salt and pepper. Spread the top with swiss chard leavesover the potatoes, and 1/3 crumbled Taleggio.
Arrange another layer of sweet potatoes over chard and press down potatoes to flatten layers. 
repeat until potatoes and chard are gone.
Place torte on baking sheet and cover with foil, bake for 45 minutes, uncover and bake 15 minutes. cool 15 minutes press top of torte to remove access liquid.
Turn Torte upside down on platter, unmold, and serve. For crisper top unmold onto an oven proof platter, and brush top of torte with oil, broil 3 to 5 minutes longer or until potato slices begin to brown an start to curl    :D
cool 10 minutes before serving   :D
from vegetarian times   :D


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EGGNOG PEAR PIE


INGREDIENTS

20 gingersnap cookies crushed into fine crumbs
1 tbs butter melted ( i use unsalted )
4 medium pears ( I like bosc ) cored and peeled and sliced
1 tablespoon finely minced fresh ginger
1 1/2 teaspoon fresh lemon juice
1/2 cup of sugar
2 large eggs
1 pinch of salt
1 cup of evaporated milk nonfat
2 1/2 teaspoons pure vanilla extract
1/4 teaspoon fresh nutmeg or ground nutmeg

DIRECTIONS
Preheat oven to 350degrees
combine gingersnap crumbs and butter in bowl.
Press into 10 inch pie pan. Bake 8 minutes. Increase oven temperature
to 400 degrees. Toss pears with ginger and lemon juice in bowl, then
arrange in crust.
Whisk together sugar, eggs, and salt in bowl. Whisk in evaporated milk, vanilla, and nutmeg. Pour over pears. 
Bake 15 minutes.
Reduce oven heat ot 350 degrees and bake 1 hour or until set.
yield serves 8


I got both of these recipes from the vegetarian times, We have not made these yet  :D  and I will post mine this week when we make them. I can only hope mine turns out as pretty.  LOL   I know it will taste good,  but being that
pretty of a dish,  well  :D  i am hoping.