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Pasta with Garlicky Spinach and Buttered Nuts

2 May

We invited our son for dinner recently when his financee was out of town. Planning a menu was a challenge. They are both vegan – no dairy, no egg – which I can handle fairly easily. But my son also follows a diet that helps him avoid GERD – gastro-esophageal reflux disease. And that means no onions (though leeks, shallots, and scallions are OK), no peppers of any kind, no tonatoes and nothing acidic, such as vinegar or any kind of citrus. Many spices, inclluding curry and anything deriving from pepper, are taboo. Luckily, garlic is OK (it’s technically on the to-be-avoided-for-GERD list, but he has found he can eat it without ill effect).

I found this recipe in the New York Times not long ago. It’s easy enough to substitute plant-based “butter” or margarine for the real thing (and in fact, our son brought us some he made himself). While our son can’t eat the capers in the recipe, he can eat green olives, so I chopped up a few tablespoons of those (no pimento!) as a substitute. And we decided to use cashews as the nut of choice because we had some roasted and salted on hand. We left out the pepper, and the vegan at the table avoided the Parmesan cheese.

We also served a split-pea soup we made using leeks instead of onions, and plain roasted carrots and broccoli, so it was a colorful, tasty and well-rounded meal.

The recipe says “serves 4” but it can easily stretch for six unless your diners have huge appetites. The three of us ate heartily and we had enough left over for two more servings.

Ingredients:

  • kosher salt and black pepper
  • 12 oz. mezze rigatoni or other short pasta
  • ½ cup roasted salted pistachios, almonds or hazelnuts (or cashews), chopped
  • 4 garlic cloves, chopped
  • 2 Tbs. capers, drained
  • 12 oz. fresh spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
  • Grated Parmesan for serving

Directions:

Bring a large pot of salted weater to a boil. Add pasta and cook according to package instructions until al dente.

After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about one minute.

Add spinach to skillet one handful at a time, season with salt, and cook, tossing, until wilted, about 1 or 2 minutes.

Using a slotted spoon, transfter the pasta to the skillet along with a half-cup of the pasta water. Season with salt and pepper and cook over medium-high, tossing until the liquid reduces and coats the pasta, 2 to 3 minutes.

Season with salt and pepper, and serve topped with Parmesan.

Serves 4

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Crispy Tofu with Cashews and Blistered Snap Peas

9 Mar

Here’s another winning recipe from the New York Times. The intro to the recipe says it will work well with small pieces of chicken instead of tofu, if that’s what you prefer. And if you don’t like or don’t have snap peas, use grean beans, broccoli or asparagus — anythng that’s fresh and green. The colors in this dish are almost as nice as the flavors. I confess I did not have the mint leaves it suggests sprinking on top; after waiting several weeks while hoping to find some, I just gave up.

Ingredients:

1 (14-oz.) block firm or extra-firm tofu, drained and pressed
3 Tbs. vegetable oil
kosher salt and black pepper
¾ lb. snap peas, trimmed
1 (2-inch) piece ginger, peeled and grated (about 2 Tbs.)
2 garlic cloves, grated
1 (13-oz.) can unsweetened coconut milk (light or full-fat)
1 Tbs. soy sauce
2 tsp. molasses, dark brown sugar or honey
½ cup toasted cashews
1 Tbs, rice vinegar
4 scallions, trimmed and thinly sliced
¼ cup mint leaves, torn if large
½ to 1 tsp. red pepper flakes, optional

Directions:

In a medium skillet or cast-iron pan, heat 1 Tbs. oil over medium-high heat until it shimmers. Season both sides of the tofu with salt and black pepper, place it in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through (about 8 minutes total). Move the tofu to a plate.

Add 1 Tbs. oil to the pan and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 Tbs. oil, add the ginger and garlic and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently, until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off.

Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with the sauce. Remove from heat, taste and adjust seasoning if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes if you use them. Divide among plates with the tofu and cashews. Serve with rice or any steamed grain.

Serves 4

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Baked Spinach-Artichoke Pasta

8 Jan

Here’s a nice recipe I got from the New York Times. It’s not a dieter’s delight, that’s for sure, with heavy cream and lots of cheese. But it sure is good! The recipe suggests cooking the pasta until just shy of al dente, because it will continue to cook in the sauce as it bakes.

The red pepper gives the sauce a little zing, but not enough to make it spicy.

The Times suggests you can use kale or mustard greens instead of the spinach, use other cheese combos, add mustard or carametlized onions, or top with crumbled bacon (which, being kosher, I would never do!)

Ingredients:

Kosher salt
8 oz. medium pasta shells
2 Tbs. olive oil
2 garlic cloves, minced
¼ tsp. red pepper flakes
10 oz. fresh baby spinach or frozen chopped spinach, defrosted and drained
1 (14-oz.) can artichoke hearts, drained and roughly chopped
2 cups heavy cream
4 oz. grated Parmesan cheese (about 1 cup)
Black pepper
4 oz. grated mozzarella cheese (about 1 cup)

Directions:

Heat the oven to 400 degrees. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until 2 minutes short of al dente. Drain and reserve.

Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.

Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted.

Remove from the heat and carefully stir in the cooked pasta (or transfer the pasta and the sauce to a large bowl to mix). The liquid might appear wet and loose but it will thicken as it bakes. Season to taste with salt and pepper.

Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. If you like you can broil for a few minutes until the cheese is browned in spots.

Cool slightly befoere serving.

Serves 4 to 6

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Fried Rice

13 Jul

Fried rice

This is more a method than a recipe, so take the amounts given below a little loosely.

Basically this is a great way to use up leftover rice and vegetables — and also chicken or beef, though those are not essential.

In my house, there are usually only two of us for dinner and it’s hard to make some things in small amounts. Stir-fried vegetables is one of those things, since you need a decent variety of veggies, and by the time to slice up even a small amount of half-a-dozen kinds of vegetable,  you’ve got more than you need for two side-dish servings.

Ditto with rice. My go-to rice-making method calls for 1 cup of rice, which makes enough for 4 servings, so we almost always have leftovers.

The other day I served rice and stir-fried veggies and I intentionally prepared more vegetables than I’d need so that I’d have some to use the next day with the leftover rice in a dish of fried rice. I used a small onion (sliced vertically), a few strips of red pepper, a quarter-pound of sliced mushrooms, a small summer squash (sliced), about a cup and a half of snow peas and three stalks of bok choy (sliced).

I also used bean sprouts, but I didn’t add them in with the other vegetables because they cook so quickly and get overcooked easily. When the vegetables for the first night’s dinner were almost done, I took out and set aside half of them for use the next day in the fried rice. Then I added the bean sprouts to my dish of stir-fried veg. and cooked for just a minute or so more The next day, when I made the fried rice, I added some fresh bean sprouts (and also a sliced scallion) to the leftover stir-fried vegetables.

Use any combination of vegetables that appeals to you; good choices include onion, mushrooms, snow peas, red pepper, broccoli, sliced bok choy, zucchini, sliced celery, matchstick carrots. Chop the vegetables into small pices. Stir-fry the veggies according to how much cooking time they need; start with the onion, followed by mushrooms, then do broccoli, red pepper, snow peas, celery, bok choy, carrots, etc. If you use bean sprouts and scallion, add them last because they take next-to-no-time to cook.

Make a thin pancake out of a beaten egg and slice it into threads. Alternately, you can scramble the egg and chop the cooked egg into small pieces.

The fried rice comes together very quickly as you heat a little bit of oil then fry up the cooked rice, the cooked veggies and the egg shreds. Finish with a little soy sauce and you’ve got a great supper!

Ingredients

1 egg
1½ to 2 cups cooked white or brown rice
2 cups chopped mixed stir-fried vegetables
1 cup leftover chicken or thinly-sliced cooked beef (optional)
1-2 Tbs. vegetable oil
2 Tbs. soy sauce

Directions

Heat a large skillet or wok over high heat. Whisk the egg, and when the pan is hot, add a few teaspoons of oil and heat for 10 seconds, then add the egg and swirl it into a pancake. When it is firm but not brown, flip it quickly to set the other side and then slide out onto a plate. Roll the flat sheet of egg into a tube and slice. Set aside.

Heat the rest of the oil and add the rice, stirring quickly to coat it with the oil. Add in the vegetables and the chicken or beef if you use it, and the egg slices and stir to heat everything evenly. Add the soy sauce and stir for another minute or so to coat everything in the pan, then serve.

Serves 2

 

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Vegetarian chili

5 May

chili vegetarian

Here is a very good social isolation recipe, because it takes a long time to measure out the long list of ingredients and it makes a large amount, so you’ll have enough for several meals. It lasts a long time in the fridge, and it freezes well. So make sure you have everything on hand and start measuring! Once you’ve done that, the cooking is a snap.

You can control the heat mainly by the amount of cayenne pepper; the other spices add more flavor than heat.

The original recipe called for less zucchini and a small eggplant, but we didn’t really like the eggplant in it so we used more zuke. I also don’t care for green pepper so I use two red, yellow or orange peppers.

Ingredients:

2 tsp. kosher salt
¾ tsp. black pepper
1 Tbs. chili powder
2 tsp. paprika
1 tsp. dry mustard
¼ to ½ tsp. cayenne pepper
1 Tbs. dried cumin
1 large onion, chopped
5 cloves garlic, chopped
2 ribs celery, chopped
1 red bell pepper, julienned
1 green bell pepper, julienned
4 small zucchini or yellow squash, or some of each (about 1 lb.), cut in 1-inch cubes
4 plum tomatoes, peeled (soak in boiling water for 1 minute; peels slip right off)
1 (14-oz.) can crushed or diced tomatoes
2 tsp. chopped fresh thyme (or ½ tsp. dried)
1 tsp. dried rosemary
2 tsp. dried basil
1 bay leaf
1 tsp. Worcestershire sauce
Grated rind of half an orange or lemon
2 Tbs. honey
1 Tbs. ketchup
⅓ cup oil
3 cans beans (any combination of kidney beans, cannelini beans, black beans, pinto beans, Great Northern beans, black-eyed peas), drained
¼ bunch fresh parsley, chopped (or 1 Tbs. dried)
Optional toppings: chopped red onion, sour cream, shredded Cheddar or Mexican Blend cheese

Directions:

Combine the salt, pepper, chili powder, paprika, mustard, cayenne, and cumin in a small bowl. Combine the thyme, rosemary, basil, bay leaf, Worcestershire sauce, rind, honey and ketchup in another bowl.

Heat the oil and fry the first group of spices for a few minutes. Add the onion, garlic, celery and bell pepper and cook for about 5 minutes until the vegetables are soft. Add the second group of seasonings, the zucchini, and the tomatoes and simmer for 25 minutes. Add the beans and parsley and cook for another 10 minutes or until the zucchini is soft.

Serve over brown rice to make a complete meal.

Top, if desired, with chopped red onion, sour cream and shredded cheese.

Serves at least 8

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Red Curried Tofu

16 Jun

Red curried tofuI hosted a lunch meeting last week and one of the guests was a gluten-free almost-vegan (well, maybe she’d eat one egg, she told me). I figured my best bet would be an Asian vegan dish.

I got this recipe from a magazine – which one I do not know, possibly the late, lamented Cooking Light – and I really like it. It’s fast and easy to make, tasty and healthy. According to the recipe, it has only 292 calories per serving, 7 grams of fat and 3.5 grams of fiber so it’s a good Weight Watchers choice. We don’t like cilantro, so we substitute parsley.

This dish is very flavorful and nicely spicy. The heat comes from the Chinese chili paste, so if you don’t like it hot, use less (or even none) and if you like a lot of heat, use a little more.

Ingredients:

1 cup uncooked long-grain white or brown rice
2 tsp. dark sesame oil
1 Tbs. vegetable oil
2½ cups onion, sliced vertically
1 cup yellow or red bell pepper strips
1½ tsp. curry powder
1 tsp. ground coriander
½ tsp. ground turmeric
½ tsp. salt
1 Tbs. low-sodium soy sauce
1 Tbs. honey
½ tsp. Chinese chili paste with garlic
1 14.5-oz. can diced tomatoes, with juice
1 12-15 oz. package firm or extra-firm reduced fat tofu
¼ cup minced fresh cilantro (or parsley)
¼ cup chopped dry-roasted cashews

Directions:

Drain the tofu and wrap it in a clean dish towel. Place a dish or bowl on top to weight it down slightly and leave it while you prepare the rest of the dish.

Cook the rice as you normally would or according to the package directions.

While the rice is cooking, in a small bowl, combine the curry powder, coriander, turmeric and salt. In another small bowl, combine the soy sauce, honey and chili paste.

Heat sesame and vegetable oils in a large nonstick skillet over medium-high heat. Add onion and bell pepper strips and sauté about 4 minutes until tender. Stir in curry, coriander, turmeric and salt, and cook for another 2 minutes. Add the tomatoes, then the soy sauce mixture.

Cut the tofu into 1-inch cubes and add to the skillet. Stir well so that the every piece of tofu is coated with sauce. Bring to a boil, reduce heat and simmer for two minutes or until thoroughly heated.

(If you want to prepare this ahead of time, do the tofu mixture first. Reheat it just before you’re ready to serve.)

Serve over rice, and sprinkle the chopped cilantro (or parsley) and chopped cashews on top.

Serves 4

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Sweet Potato Breakfast Casserole

26 Sep

IMG_3143

Here’s another breakfast recipe that was a big hit during our summer as hosts at the Everett Jewish Life Center at Chautauqua Institution. It would be a great break-the-fast dish after Yom Kippur!

You can mix it up the night before and leave it covered in the fridge. Take it out at least 20 minutes before you want to bake it.

I made it several times. Once I used a package of Morningstar Farms Chipotle Black Bean Crumbles instead of the veggie sausage, and that was also good.  It was even easier because I didn’t have to thaw and crumble the sausage, just dump in the contents of the package.

Ingredients:

4 cups shredded sweet potatoes
4 oz. butter, melted
8 eggs
8 oz. vegetarian sausages (links or patties), thawed and crumbled
12 oz. shredded cheese (Cheddar, Mexican blend, Italian blend are all good)
1/2 cup finely chopped onion
1 cup finely sliced fresh spinach (or 1 10-oz. package frozen spinach, thawed and squeezed dry)
2 cups small curd cottage cheese

Directions:

Preheat oven to 375 degrees.

Grease a 9 x 13-inch baking dish. Mix the sweet potatoes and butter together and press into the pan, covering the bottom.

In a large bowl, blend the eggs well and mix in the sausage crumbles, cheese, onion, spinach and cottage cheese. Spoon over the sweet potato layer.

Bake about an hour until a toothpick inserted in the center comes out clean. Cool 5 minutes before serving.

Serves 8 to 12

 

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Tofu in Mali Sauce

16 Nov

tofu-in-mali-sauceLast month I went to a potluck dinner for Dining for Women, an organization that pools contributions from small local events to make a big donation that helps women in Third World countries.

The theme of the evening was Mali (the funds raised would go to a program that supports literacy and numeracy education for women) and so I looked for a vegetarian Mali dish and found this. It was very easy to make and very tasty. I’ll definitely make it again.

The original recipe called for a full cup of water. I used a half-cup and the sauce was still pretty thin. I used home-made tomato sauce made from the last tomatoes in our garden and cooked it down significantly to thicken it a bit. Use your judgment — you don’t want the sauce to be too watery.

Ingredients:

1 package firm or extra-firm tofu, drained and cubed
½ cup onion, finely chopped
Cooking oil
2 Tbs. peanut butter
1/2 cup water
1 Tbs. palm sugar or raw sugar (I used agave nectar – can probably use cane sugar or honey)
1 Tbs, soy sauce or tamari sauce
1 cup tomato sauce or chopped and mashed tomatoes
2 cups cooked white or brown rice to serve

Directions:

Bring water to a low boil, then add the peanut butter. Cook for one minute while stirring. Remove from heat.

Add the sugar, soy sauce and tomato sauce or mashed tomatoes and cook for two minutes. Set aside.

In a separate pan, saute the tofu cubes with the chopped onions in the oil over medium heat. Cook for a few minutes until onions are soft and tofu is starting to brown.

Put the tofu cubes into a serving dish and pour the sauce over.

Serve over boiled rice – or over stir-fried vegetables or baked potatoes.

Serves 4

 

 

 

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Armenian Stuffed Grape Leaves

8 Jul

grape leavesWe have a bumper crop of grape leaves in our yard, so I just made another batch of these wonderful stuffed grape leaves. The easiest way to tell you about it is to share the post I wrote about them last year for my other food blog, Feed the Spirit. Here it is:

My husband has a wooden swing in the backyard where he likes to hang out on summer afternoons, but it’s right in the sun and can get a little uncomfortable.

To provide some shade, he planted two grapevines next to the swing, one on each side, a couple of years ago, hoping they’d climb up over the swing. I have no idea what kind of grapes they are – one is white, and one is red.

Our grapevine-covered backyard swing.

Our grapevine-covered backyard swing.

Last year we even had two minuscule clusters of grapes, which the birds enjoyed. This year, we had enough to make a couple of pints of grape juice.

But I was also interested in the vines for grape leaves. Living in Detroit, with its large Greek, Chaldean and Arab populations, we’ve been enjoying stuffed grape leaves for decades. They’re often stuffed with lamb, but we eat vegetarian versions. I’ve never made them, but with lush grapevines growing right outside my kitchen window, I thought this was a great time to try.

 

I’d been interested in trying my hand at stuffed grape leaves since last spring, when I participated in a program about food with Jewish and Chaldean (Iraqi Catholic) women. One of the Chaldean women told how almost every cook in her community keeps a large supply of grape leaves on hand.

The women frequently gather in groups to stuff grape leaves, she said, kind of like a Middle Eastern version of a quilting bee.

One family she knows almost got in trouble because of her grape leaves. The family had a house fire, and after the firemen took care of the emergency, they were about to arrest her; they had looked in her freezer, which was full of grape leaves, and thought she was growing marijuana illegally!

Thank you, Joan Nathan!

Joan Nathan

Joan Nathan

What convinced me to finally take action was this video and recipe from Joan Nathan, the doyenne of American Jewish cooking, which showed up in my Facebook feed. Her book, The Jewish Holiday Kitchen, is one of my all-time faves.

I followed her recipe and her directions, and the result was dee-lish! As she says, you don’t need to grow your own grapes or raid a neighbor’s vine; jarred grape leaves, available in any Middle Eastern or specialty grocery store, will do equally well.

These Armenian stuffed grape leaves are super-flavorful, with onions, tomatoes, currants and pine nuts, and a variety of seasonings including mint, dill, cinnamon, cardamom and allspice.

The filling isn’t hard to make; the only fiddly part of the recipe is actually stuffing and rolling the leaves, which was a little challenging to one used to making the much larger stuffed cabbage rolls. It also takes awhile because you need to prepare the filling, then let it cool, then make the rolls, then cook the rolls.

I took them to a holiday lunch at a friend’s house and they were scarfed up in no time!

Joan suggests trying the same stuffing with chard leaves. We had some chard in our garden, so I made a few that way. The taste was great, but the chard leaves, which are long and thin, were actually harder to roll than the grape leaves.

If you make more than you can eat at once, you can freeze them. Put the extra rolls in a large bowl, drizzle with olive oil and toss gently to make sure all the rolls are lightly coated with oil, then place them in a plastic freezer bag. Defrost in the refrigerator and bring to room temperature before serving.

Ingredients:

One 15-oz. or 1-lb. jar of grape leaves (about 70 leaves) — or 70 fresh grape leaves
1/4 cup plus 2 tablespoons olive oil
3 medium onions, chopped
1/3 cup pine nuts
1/3 cup currants
3/4 cup chopped parsley
1/4 cup snipped fresh dill
1 Tbs. dried or 2 tablespoons chopped fresh mint
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. ground cardamom
1 Tbs. salt, or to taste
1/2 tsp. freshly ground pepper
1 cup short- or medium-grain rice, uncooked
1 Tbs. sugar
1 1/2 cups diced fresh tomatoes or 1 cup diced canned tomatoes, with juices
2 lemons

Directions:

If you use fresh grape leaves, blanch them for 1 minute in boiling water. then drain. If you use jarred, drain the grape leaves, then carefully unwrap each leaf, remove and discard any stems. Put the leaves in a large bowl with water to cover. Let soak while you prepare the filling.

Heat 1/4 cup of the olive oil in a large covered skillet, and add the onions. Cover and cook over low heat for 20 to 30 minutes. Uncover the skillet and sauté for a few more minutes until beginning to turn golden.

Add the pine nuts, currants, parsley, dill, mint, cinnamon, allspice, cardamom, salt, pepper, rice, 1 cup of water, sugar, and tomatoes. Cover and simmer for 15 minutes, until the rice is almost cooked. Remove from heat and stir in the juice of 1 of the lemons, then set aside to cool slightly.

Line the bottom of a heavy 6-quart pot with 10 of the leaves, dull side up.

Put 1 leaf on a flat surface, dull side up, with the stem end toward you. Spoon on 1 tablespoon of filling near the stem end of the leaf and flatten the filling to the width of the leaf. (Editor’s note: I’m sure she means one level measuring-spoon tablespoon; don’t use a soup spoon or you’ll have too much for one leaf. It may be easier to use a teaspoon.) Fold the stem end over the filling, then fold the sides into the center and roll away from you. Repeat with the remaining leaves and filling.

Arrange the stuffed grape leaves, seam sides down, in rows along the bottom of the lined pot, then stack them on top of each other.

Pour 1 cup of water over the leaves and place a small plate on top to keep the leaves weighted down. Cover the pot and bring to a boil; reduce the heat and simmer for 20 minutes. Uncover and simmer 10 minutes more. Allow to cool in the pot, then drain.

Serve warm or at room temperature as an appetizer, sprinkled with the juice of the remaining lemon and the remaining 2 tablespoons of olive oil. If you like, you can also top them with yogurt.

To freeze: drizzle with olive oil and toss lightly to cover all the stuffed grape leaves with a thin film of oil, then pack into a plastic freezer bag or container.

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Farmer cheese casserole

5 May

farmer cheese casserole

I bought a package of farmer cheese for Passover because I like to make a matzo-cheese-leek pie. Farmer cheese is kind of like a smooth and dry cottage cheese, a little like feta cheese but not as crumbly and with a less tart taste. Unfortunately, I forgot that my recipe called for half a pound of farmer cheese, and I bought the larger, one-pound package.

After Passover, I had to figure out what to do with the rest of the farmer cheese, so I took a look at what was in my fridge and came up with this recipe.

If you don’t have farmer cheese, you can substitute small-curd cottage cheese (drain it before adding to the rest of the ingredients) or finely crumbled feta cheese.

I had leftover rice so I used a little of that to add starch and thickening, in place of the flour I would normally use. Don’t make rice just for this recipe; use flour instead.

Ingredients:

3 Tbs. butter or olive oil
1 medium onion, diced
half a bell pepper (I used yellow), diced
1 small tomato, chopped
1 10-oz. box frozen spinach, thawed and drained
3 eggs
1 cup farmer cheese
1 oz. cheddar or Monterrey Jack cheese, cubed
1/4 cup cooked rice or 3 Tbs. flour
salt and black pepper to taste (the cheese may be salty enough that you don’t need to add any)
1/2 tsp. dried oregano or basil

Directions:

Heat half the butter or oil in a medium skillet and saute the onions and peppers until soft. Add the chopped tomato and spinach, and continue cooking until any liquid is evaporated. Set aside.

Preheat oven to 350 degrees.

Put the remaining butter or oil in an 8-inch square baking dish (or use a glass pie plate) and put it in the oven for a few minutes until the butter melts or the oil is heated.

Beat the eggs and add in the farmer cheese and cubed cheese, then the cooked and cooled vegetables, rice or flour, and spices. Mix well.

Pour the melted butter or hot oil into the mixture, and then put everything into the greased baking dish or pie plate.

Bake for about 40 minutes or until firm and slightly browned.

Serves 4

 

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