The Rural Voice, 2003-11, Page 30Ilk
A1
Rural Living
Cheese brings flavour, colour to food
Selected by Bonnie Gropp
From breakfast, to sandwiches, to
appetizers and elegant meals, cheese
brings texture, colour and delicious
flavour to food. It's an excellent
source of calcium, and with many of
today's low-fat varieties can be part
of any diet.
CHEDDAR PINWHEEL'
BRUNCH
5 eggs, well beaten
1 1/2 cups (375 mL) shredded
cheddar cheese
1 cup (250 mL) milk
1 tbsp (15 mL) finely -chopped
green onion
1/2 tsp (2 mL) salt
8 slices day-old bread
soft butter
6 slices cooked bacon, crumbled
Combine eggs, cheese, milk, green
onion and salt. Pour into a 9 -inch
(1 L) pie plate.
Trim crusts from bread; lightly
butter. Cut each slice of bread in half
diagonally. Stand bread triangles
upright in egg mixture to form a
circular pattern. Sprinkle bacon over
bread.
Bake in preheated 350°F (180°C)
oven 40 to 45 minutes or until knife
inserted near centre comes out clean.
Cut and serve.
FARMER'S OMELETTE
1 tbsp (15 mL) vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 medium potato, cooked and
diced
1 medium tomato, seeded and
chopped
6 eggs
1/3 cup (75 mL) skim milk
1/2 tsp (2 mL) crushed dried
oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) white pepper
pinch crushed red pepper flakes
1 cup (250 mL) shredded partly -
skimmed mozzarella cheese
In 9 -inch (23 cm) ovenproof skillet,
heat oil over medium-high heat; saute
onion, garlic, red and green pepper
26 THE RURAL VOICE
Stove -Top Broccoli and Mushroom Quiche — This no -bake quiche makes a quick,
light supper. The potato crust is much lower in fat than a traditional pastry base.
for 3 to 5 minutes or until softened.
Stir in potato and tomato.
Whisk together eggs, milk,
oregano, salt, pepper and red pepper
flakes; pour into skillet and cook until
bottom is set. Lift with spatula to
allow uncooked portion to flow
underneath; cook until almost set.
Sprinkle with cheese. Broil until
cheese melts, 2 to 3 minutes.
STOVETOP BROCCOLI AND
MUSHROOM QUICHE
2 stalks broccoli (about 3/4 lb/375 g)
3 eggs
1 1/4 cup (300 mL) light ricotta
cheese
1/2 cup (125 mL) fresh grated
parmesan cheese
2 tbsp (25 mL) all-purpose flour
1/8 tsp (0.5 mL) each black
pepper and nutmeg
1/3 cup (75 mL) milk
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) very thinly sliced
parboiled potatoes (about 2
medium)
1 1/2 cups (375 mL) mushrooms,
thinly sliced
1/2 cup (125 mL) shredded
cheddar cheese
Remove broccoli heads and break
or cut into small florets. Save stems
for another use. In saucepan of
rapidly boiling lightly salted water,
cook florets until just tender, about 2
minutes. Drain thoroughly; set aside.
In bowl, whisk together eggs and
ricotta until blended. Whisk in
parmesan cheese, flour, pepper and
nutmeg. Stir in milk until smooth. Set
aside.
Cover handle of non-stick 10 -inch
(25 cm) oven proof skillet with foil.
Add oil and heat, swirling pan to coat
sides. Cover bottom and partly up
sides of pan with potatoes,
overlapping slices. Cook 4 minutes
over medium heat or until undersides
of potatoes are becoming golden.
Place broccoli and mushrooms over
potatoes; gently pour in ricotta filling.
Cover and cook for 12 to 15 minutes
or until edge is set. Sprinkle with
cheddar cheese; broil for about 3
minutes or until cheese is melted and
filling is set. Cool 10 minutes before
cutting into wedges.
HEARTY OVEN VEGETABLE
FRITTATA
2 cups (500 mL) sliced fresh
mushrooms
1 1/2 cups (375 mL) sliced,
unpeeled zucchini
1 small red pepper, cut into strips