Zucchini~ Leek~ & Chevre Tart In Wild Rice Recipe
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Zucchini~ Leek~ & Chevre Tart In Wild Rice
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: *WILD RICE CRUST
1 egg
1/3 c grated Parmesan cheese
: *preferably Parmigiano-Reggi
: no
2 TB fresh lemon juice
3 TB unsalted butter -- melted
2 1/2 c cooked wild rice
: Salt
: Freshly ground black pepper
: *CUSTARD FILLING
2 c zucchini -- coarsely grated
: Salt
1/4 lb unsalted butter
2 c thinly sliced leek --include
: some stalk
4 eggs
1 1/2 c whipping cream
1 ts Dijon mustard
1 c crumbled chevre cheese
: (goat's milk)
1 TB chopped fresh marjoram --
: or
: savory
: Freshly ground black pepper
A zucchini quiche but the crust is made with a crunchy wild rice; try
Wehani. It's a satisfying counterpoint to the creamy French custard
filling. Allow time to cook and cool the rice. Preheat an oven to
350F. [PATh 12 Oc 96 Mc-Recipe]
To make the crust, beat the egg, cheese, lemon juice, and melted
butter together in a howl. Stir in the cooked rice, season to taste
with salt and pepper, transfer to a 9-inch piepan, and press with
your fingertips to cover bottom and sides evenly . Bake until set and
crisp, about 15 minutes. Remove from the oven and cool to room
temperature, about 30 minutes. (Or cover and refrigerate as long as
overnight; return to room temperature before filling.)
Meanwhile, make the filling. Place the squash in a colander set over
a bowl or in a sink. Generously sprinkle with salt, mix with your
fingertips to distribute the salt, and let stand for 30 minutes.
Gather squash in your hand and gently squeeze to release any
additional surface moisture. Reserve.
Heat the butter in a saute pan or skillet over medium-high heat, add
the leek, and saute until soft, about 5 minutes Add the drained
squash and saute about
5 minutes longer; reserve.
In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and
salt and pepper to taste and whisk to blend well. Stir in the leek
and squash mixture, pour into the rice shell,and bake in the 350F
oven until filling is set and the top is golden, about 30 to 35
minutes. Serve hot or at room temperature. Recipe By
: James McNair's (1989) Squash
From: Path Date: Sat, 12 Oct 1996 18:54:22
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Dieting tips
If you enjoy your food, but need to become thin and also better your overall vitality, among other things you need to follow a carefully configured well-balanced daily routine. If possible, this must include five standard portions of grains and vegetables per day and also contain a sensible combination of carbohydrates, fats, and proteins.
In planning a diet, it is important to try to cut back on your intake of refined carbohydrates, salt and fats.
When selecting food, dieters far too often direct your attention to retail store and well known foods referred to as 'low-fat'. This is often an error, seeing that a food product might be reduced in fats, but also much too high in carbs.
Learn to recognise the difference between hunger and thirst. Your body must have water , it is essential for our wellbeing and is empty of calories. It also has the benefit that it fills the dieters tummy and reduces sensations of hunger. The recommended amount medical experts warn it is best to drink as a minimum 6 cups of water every day.
As an alternative to paying too much attention to the many food types that you should leave out of your meal plan, concentrate on the nutritionally sound foods which you can add to your weight loss program. If you inject a few healthy pulses and vegetables into your dietary regime, you'll discover that stop feeling hungry and have a far decreased risk of being seduced by those unwholesome mid-morning munchies.
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