March 12th, 2007
copied and pasted from http://www.healthy-quick-meals.com/zucchini.html
I love this Crustless Zucchini Quiche!!! It couldn’t be easier (since there is no crust to worry about) and it always turns out! You can make it ahead of time and reheat it. It even tastes good cold! For a completely different quiche, try using Swiss cheese and dill instead of Cheddar and basil. Try experimenting with other vegetables as well as - or instead of - the zucchini. Did I mention that I love this easy recipe? I’m sure you will too!
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Preheat oven to 375F/190C. |
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1
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1 |
medium zucchini, sliced or cubed
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Combine everything in a bowl. |
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2 cups
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500 mL |
cottage cheese
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Mix well. |
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3
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3 |
eggs, beaten
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Pour into a greased pie plate. |
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250 mL |
Cheddar cheese, cubed
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3 Tbsp
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45 mL |
melted butter
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3 Tbsp
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45 mL |
flour
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1
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clove garlic, crushed
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1 tsp
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5 mL |
dried basil
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salt
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pepper
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Bake at least 1 hour, until |
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knife inserted in middle comes |
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our clean. |
Posted in recipes | 1 Comment »
March 12th, 2007
delicious mashallah
ispanak:
2 paket ispanak
5:14 PM sogani yagda kavur (1 buyuk veya 2 kucuk)
kiyma koyabilirsin
domates koy
5:15 PM (canned tomato)
(3/4 kasik)
ispanaklari koy
3 kasik pirinc
5:16 PM tuz & karabiber, 1 bardak su
kapagi kapat orta atesde pissin
sarimsakli yogurtla guzelce ye
Posted in recipes | 2 Comments »
March 12th, 2007
copied and pasted from http://www.healthy-quick-meals.com/lentil.html
Need a quick vegetarian recipe on a cold fall day? Try Lentil Skillet Supper. It’s hearty, nutritious and tasty. If you are using a cast iron (or other flameproof) skillet, you can place this dish under the broiler for a couple of minutes until the cheese bubbles. (Using canned beans makes this a very speedy meal. If time isn’t an issue, cook the beans and lentils yourself and make this meal even more economical!)
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1 Tbsp
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15 mL |
vegetable oil
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Heat in a large skillet. |
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2
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2 |
stalks celery, chopped
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Add to skillet. |
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1
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large onion, chopped
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Cook until onion is soft |
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(about 5 minutes). |
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1 can (19 oz)
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1 can (540 mL) |
kidney beans, drained
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Add to skillet. |
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1 can (19 oz)
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1 can (540 mL) |
lentils, drained
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1 can (19 oz)
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1 can (540 mL) |
diced tomatoes, drained
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| 2 tsp |
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10 mL |
dried rosemary
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pepper
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Heat until simmers gently. |
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2 cups
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500 mL |
cheddar cheese, grated
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Sprinkle over top. |
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Heat until cheese melts. |
Posted in recipes | No Comments »
