This one sounds fairly easy and also without much in the difficulty
department for blind folks. For those unfamiliar with short quantity
indicators, ts is a teaspoon, c is a cup, and tb is a tablespoon.
Title: Spring Vegetable Pie
Categories: Vegetables, Cheese/eggs
Yield: 6 servings
1 ½ tb Olive oil
1 Medium carrot, cut length
1 c Chopped cauliflower
3 Scallions, minced
½ c Thawed frozen peas
2 tb Minced fresh parsley
4 Eggs beaten
2 tb Low fat milk
4 oz Crumbled feta cheese
¼ ts Dried thyme
1 Pepper, to taste
½ c Fresh bread crumbs
Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the
carrots and cauliflower and sauté, covered, over moderate heat. Lift the
lid and stir occasionally until crisp tender. Stir in the scallions and
sauté for another minute, just until slightly limp. Stir in peas and
parsley and remove from heat. In mixing bowl, combine beaten eggs with the
milk, feta and thyme. Stir in the skillet mixture and add a little
pepper. Oil a 10 in. tart pan. Line the bottom with half the crumbs and
pour
the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25
minutes, or until set and top is golden. Let stand for 10 min before
cutting.
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