Subject: | |
From: | |
Date: | Sun, 24 May 1998 16:21:35 -0400 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Dear List:
Rhonda in AZ wanted suggestions on to do with rice cake crumblies, or
even with the whole rice cake deliberately crumbled, or with any other
crumbs of any source whatsoever, or any leftover carbohydrate. Its a
great "time to clear out the refrigerator and celebrate some good fresh
vegetables" dish:
Prepare strained yogurt: overnight, or 3-4 hours before cooking the
quiche place about 1 and 1/2 cups unflavored yogurt in a sieve lined
with paper towel or cheesecloth. Allow to drain into a container--save
the whey to use for baking.)
Lightly brown in a bit of olive oil any combination of
sliced squash
sliced zucchini
sliced onion
garlic
sweet potato
mushrooms
Total: about 3 cups (more or less) after wilting.
Season with a combination of peppers to taste (I like red pepper flakes,
or sliced jalapenos), and/ or some dried tomato. Oregano is also good.
I avoid salt, but that's personal.
Mix separately: l egg
whatever crumblies you have around, the quantity doesn't matter
mixed grated cheese, including cheddar or other dark yellow
cheese, and mozzarella--about 1 cup total (more or less). Leftover
cheeses are great in this. (Watch out for molds that may produce a
reaction!)
Stir into the veg mixture.
Add 1 cup strained yogurt in dollops, rather than mixing in thoroughly.
Sprinkle with grated cheese to taste.
Bake in a flat baking dish or pie pan at 350 degrees for about 45 min.
or 'til lightly browned.
This is equally good piping hot or at room temp. I take it to potlucks
and everyone raves. It's even better the next day. Despite being low
fat (depending on the assortment of cheeses and the type of yogurt), low
salt, and gluten-free, it is positively delicious.
Nancy in nyc
|
|
|