How To make Leek & Kasha Pie
4 oz Kasha
Water 1 md Onion, chopped
1 bn Leeks, washed & sliced
1/2 ts Thyme
1/2 ts Marjoram
1 ea Bay leaf
2 tb Vegetable oil
1 ea Garlic clove
4 oz Tofu
1/4 pt White sauce, see below
2 tb Soy sauce
1 oz Bread crumbs
WHITE SAUCE:
1 oz Margarine
1 oz Wholewheat flour
1 pt Soy milk
Salt, to taste Cover kasha with water & cook for 20 to 30 minutes. Add more water if necessary. Drain excess water. Preheat oven to 400F. Saute the onion, leeks, thyme, marjoram & bay leaf in the oil in a covered pot for 10 minutes. Line the base of an oiled casserole dish with the saute & cover with the cooked kasha. Put the garlic, tofu, white sauce & soy sauce in the blender & blend for 2 minutes. Pour over the kasha in the casserole. Top with the bread crumbs & bake for 40 minutes. WHITE SAUCE: Melt the margarine in a pot over low heat. Take the pot off the heat & stir in the flour. Cook for 5 minutes, stirring occasionally to make a roux. Set aside. Warm up the soy milk. Return the roux to a medium heat & add a little soy milk. Stir with a wooden spoon until smooth. Add the rest of the soy milk a little at a time, stirring till smooth after each addition. Add salt to taste. Makes 1 pint.
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Quiche Recipe - How to Make a delicious Crustless Asparagus Leek Quiche - Gluten Free
This crustless Leek and Asparagus Quiche is simple, seasonal, and carb-free, perfect for Shavuos. Roasted tomatoes add decorative color and savory taste and freshly grated Gruyere adds a nutty, cheesy flavor that highlights the leek and asparagus. Make it ahead, freeze it, and reheat it before use- it's as simple as can be!
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Ingredients:
6-8 cherry tomatoes
1 leek (sliced)
1 bunch of asparagus (chopped)
2 eggs
6 T low fat milk
3 oz gruyere cheese (shredded)
Can be substituted with mozzarella or cheddar
1 tsp ground mustard
Pinch cayenne pepper
Salt and black pepper to taste
1 T olive oil plus an additional
2 T olive oil
Additional shredded cheese for topping
Directions
Preheat the oven to 450. Slice the cherry tomatoes in half and place in an ovenproof dish cut side up, drizzle with olive oil and roast for 20 minutes
Lower the oven to 375
Sauté the leek and the asparagus in olive oil for about 7 minutes until bright green. Place in a greased oven proof pie dish.
In a separate bowl beat the eggs add the milk and cheese and spices. Pour over the vegetables. Bake for 20 minutes
Add the roasted tomatoes and additional cheese and bake for another 7-10 minutes until cheese is bubbling.
Yield: 1 9 pie
Enjoy!
Chicken Bread Pie | How To Make Bread Pie | Baked Chicken Recipe च्चिकेन पाई |
The chicken bread Pie is one of my favourite braided and stuffed breads. This pie is really portable - ideal for a picnic.
Ingredients:
2 TBSP OIL
1 CUP LEEKS
1 CUP CHICKEN
1 TSP GINGER GARLIC PASTE
1 CUP MUSHROOMS
SALT TO TASTE
1 TBSP GREEN CHILLIES
1/2 CUP CORNS
1/2 CUP TOMATOES
1 TBSP PASTA SAUCE
1 TBSP ITALIAN SEASONING
1 TSP BLACK PEPPER
2 TBSP PROCESSED CHEESE
3 TBSP MOZZARELLA
50 ML WATER
6 GARLIC BREAD SLICES
Method:
In a pan add oil and let it heat. Now add leeks, chicken, ginger garlic paste, mushrooms, salt, green chilli, corns, tomato, pasta sauce and mix it well. Now add seasoning, black pepper, cheese and mix it again. Keep it aside.
Now dip the bread in water and squeeze. Place them into moulds and stuff the chicken stuffing.
Bake at 180 * c for 15 min.
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Roasted Veges - slice, season with salt, pepper and oil, roast at 400 degrees for 20 minutes.
Apple pie - put ready crust in pan, add 4 sliced apples, sprinkle with 1/4 cup cinnamon and sugar and 1/3 cup flour, bake at 350 degrees for 30 minutes (but check on it at 20 minutes if your pie isn't very full.
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MEMORIES OF MACEDONIA ~ KOMPIR I PRAZ CHORBA (Potato and Leek Soup)
Macedonians cook with leeks a lot! In savory pies and pitas, and even in our sausage. We also love this comforting soup, known the world over. Easy to prepare, with minimal ingredients. But SO GOOD! Try it tonight!
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