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Post by Admin on May 16, 2016 8:13:24 GMT -6
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Post by Gina on Jun 20, 2016 23:12:04 GMT -6
Summer Squash Savory Pie with Brown Rice Crust - adapted from www.bonappetit.com/recipe/plantain-picadillo-pie-with-cheese?mbid=IBM using Chef Watson (https://www.ibmchefwatson.com/community) to be vegetarian and to use ingredients I already had on hand Crust I learned from Ruth Yaron's "Super Baby Food." 4 "side" servings (it's light 'cause it's just mostly veggies and brown rice). cheese 1/2 cup grated parmesan cheese condiment 1⁄8 cup dijon mustard dried fruit 1⁄8 cup raisin flour 3/4 tbsp yellow cornmeal herb 2 tbsp chopped cilantro "meat" 3/4 cup firm tofu seasoning/spice 11/2 tsp cumin 1 tsp ground ginger 3/4 tsp allspice spicy vegetable 1/2 tbsp seeded, chopped thai chile vegetable 1 1/3 cup chopped onion 4 cup chopped, sliced summer squash Crust Preheat oven to 350 ° F. Beat 2 eggs in a bowl. Add 3 cups total of cooked brown rice. Grease a 9-inch pie plate or cake pan. Press rice/ egg mixture so that it covers the bottom and up the sides. Bake 15 minutes. It will bake further after you add the filling. Filling Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and chile and saute about 4 minutes. Add firm tofu and saute breaking into small pieces with back of fork. Add dijon mustard, raisin, summer squash, cilantro, ground ginger, cumin, and allspice and simmer stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in yellow cornmeal. Assemble Preheat oven to 450 fahrenheit. Crumble half of the parmesan cheese over crust, then spoon in filling and press to compact. Sprinkle evenly with remaining parmesan cheese. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Cool 10 minutes and serve.
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