(for the uninitiated, "Musgovian" is when you try to utilize those items in
your refrigerator/pantry that "must go")

I had an enormous quantity of leftover brown rice; egg whites; some red and
yellow roasted red peppers; some spinach. Remembering (vaguely) a recipe
from a lowfat cooking site, I pressed the cooked brown rice into a pie plate
and "painted" it with egg white and baked it at 400F for 7-ish minutes. Let
it cool. I sauteed some thinly sliced onions until light brown. Placed
these in the cooled crust. I artfully arranged the pepper strips, sprinkled
(sparingly) feta cheese and then the spinach. Mixed 4 more egg whites with
about 1 cup of lowfat evap milk and poured over. It's baking in the oven
right now and looks beautiful! If it tastes as good as it looks, I'll be
very pleased indeed. If only I could find my dig cam....

Anybody else come up with some creative Musgovian cuisine recently?

TammyM

On Mon, 13 Oct 2008 15:35:00 -0700, "TammyM" >
wrote:

>(for the uninitiated, "Musgovian" is when you try to utilize those items in
>your refrigerator/pantry that "must go")
>
>I had an enormous quantity of leftover brown rice; egg whites; some red and
>yellow roasted red peppers; some spinach. Remembering (vaguely) a recipe
>from a lowfat cooking site, I pressed the cooked brown rice into a pie plate
>and "painted" it with egg white and baked it at 400F for 7-ish minutes. Let
>it cool. I sauteed some thinly sliced onions until light brown. Placed
>these in the cooled crust. I artfully arranged the pepper strips, sprinkled
>(sparingly) feta cheese and then the spinach. Mixed 4 more egg whites with
>about 1 cup of lowfat evap milk and poured over. It's baking in the oven
>right now and looks beautiful! If it tastes as good as it looks, I'll be
>very pleased indeed. If only I could find my dig cam....
>
>Anybody else come up with some creative Musgovian cuisine recently?

Not yet. Unless you count the tomatoes that I need to use up.

But I will be making something on the order of what you made in a day
or so. My sister devised this many years ago, as a twist on a
quiche. She uses cooked brown rice for a "crust, and then puts a sort
of quiche filling on top.

This one in particular has sliced tomatoes on top of the brown rice.
Then onion, green pepper, diced tomatoes, and basil (maybe
thyme/oregano too) are sauteed and cooked down til the mixture looses
it's moisture. After that it is added to a quiche type mixture of
eggs, milk and grated cheese (I use cheddar) and then poured on top.
Then baked til set, just like a quiche. It is pretty good!

Christine

"Christine Dabney" > wrote in message
news
> On Mon, 13 Oct 2008 15:35:00 -0700, "TammyM" >
> wrote:
>
>>(for the uninitiated, "Musgovian" is when you try to utilize those items
>>in
>>your refrigerator/pantry that "must go")
>>
>>I had an enormous quantity of leftover brown rice; egg whites; some red
>>and
>>yellow roasted red peppers; some spinach. Remembering (vaguely) a recipe
>>from a lowfat cooking site, I pressed the cooked brown rice into a pie
>>plate
>>and "painted" it with egg white and baked it at 400F for 7-ish minutes.
>>Let
>>it cool. I sauteed some thinly sliced onions until light brown. Placed
>>these in the cooled crust. I artfully arranged the pepper strips,
>>sprinkled
>>(sparingly) feta cheese and then the spinach. Mixed 4 more egg whites
>>with
>>about 1 cup of lowfat evap milk and poured over. It's baking in the oven
>>right now and looks beautiful! If it tastes as good as it looks, I'll be
>>very pleased indeed. If only I could find my dig cam....
>>
>>Anybody else come up with some creative Musgovian cuisine recently?
>
> Not yet. Unless you count the tomatoes that I need to use up.
>
> But I will be making something on the order of what you made in a day
> or so. My sister devised this many years ago, as a twist on a
> quiche. She uses cooked brown rice for a "crust, and then puts a sort
> of quiche filling on top.
>
> This one in particular has sliced tomatoes on top of the brown rice.
> Then onion, green pepper, diced tomatoes, and basil (maybe
> thyme/oregano too) are sauteed and cooked down til the mixture looses
> it's moisture. After that it is added to a quiche type mixture of
> eggs, milk and grated cheese (I use cheddar) and then poured on top.
> Then baked til set, just like a quiche. It is pretty good!

That sounds good too. DARN IT! I should have used some fresh oregano from
the garden....

Next time.

Oh and by the way, the "egg white" was actually Egg Beaters.

TammyM

Christine Dabney > wrote in
news
> Not yet. Unless you count the tomatoes that I need to use up.
>

@@@@@ Now You're Cooking! Export Format

Alan's Tomato Pie

pies, tested, vegetables

2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream

Preheat oven to 350F

Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and prick the pastry all over with a fork.

Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;

repeat for a second, third, and fourth layer.

Top with the grated cheese.

Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface. (Over top of the tomatoes).

Quickly add the second pie crust, fit it over the pie and seal the edges
by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.

Bake in a 350 degree oven until the pie is hot all the way through and the
crust is golden, about 25 - 30 minutes.

Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.

NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.

NOTE2: Try a thin layer of dejon mustard instead of pepper.


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

Christine Dabney wrote:
>
> My sister devised this many years ago, as a twist on a
> quiche. She uses cooked brown rice for a "crust, and then puts a sort
> of quiche filling on top.
>
> This one in particular has sliced tomatoes on top of the brown rice.
> Then onion, green pepper, diced tomatoes, and basil (maybe
> thyme/oregano too) are sauteed and cooked down til the mixture looses
> it's moisture. After that it is added to a quiche type mixture of
> eggs, milk and grated cheese (I use cheddar) and then poured on top.
> Then baked til set, just like a quiche. It is pretty good!
>
> Christine

Dang, that does sound good; I wish I wasn't allergic to eggs or I'd try your
version!

kili

"TammyM" > wrote in message
...
> (for the uninitiated, "Musgovian" is when you try to utilize those items
> in your refrigerator/pantry that "must go")
>
> I had an enormous quantity of leftover brown rice; egg whites; some red
> and yellow roasted red peppers; some spinach. Remembering (vaguely) a
> recipe from a lowfat cooking site, I pressed the cooked brown rice into a
> pie plate and "painted" it with egg white and baked it at 400F for 7-ish
> minutes. Let it cool. I sauteed some thinly sliced onions until light
> brown. Placed these in the cooled crust. I artfully arranged the pepper
> strips, sprinkled (sparingly) feta cheese and then the spinach. Mixed 4
> more egg whites with about 1 cup of lowfat evap milk and poured over.
> It's baking in the oven right now and looks beautiful! If it tastes as
> good as it looks, I'll be very pleased indeed. If only I could find my
> dig cam....
>
> Anybody else come up with some creative Musgovian cuisine recently?
>

You're right, that is very inventive! Who would think of a rice crust?
Sounds yummy.

"Cheryl" > wrote in message
...
> "TammyM" > wrote in message
> ...
>> (for the uninitiated, "Musgovian" is when you try to utilize those items
>> in your refrigerator/pantry that "must go")
>>
>> I had an enormous quantity of leftover brown rice; egg whites; some red
>> and yellow roasted red peppers; some spinach. Remembering (vaguely) a
>> recipe from a lowfat cooking site, I pressed the cooked brown rice into a
>> pie plate and "painted" it with egg white and baked it at 400F for 7-ish
>> minutes. Let it cool. I sauteed some thinly sliced onions until light
>> brown. Placed these in the cooled crust. I artfully arranged the pepper
>> strips, sprinkled (sparingly) feta cheese and then the spinach. Mixed 4
>> more egg whites with about 1 cup of lowfat evap milk and poured over.
>> It's baking in the oven right now and looks beautiful! If it tastes as
>> good as it looks, I'll be very pleased indeed. If only I could find my
>> dig cam....
>>
>> Anybody else come up with some creative Musgovian cuisine recently?
>>
>
> You're right, that is very inventive! Who would think of a rice crust?
> Sounds yummy.

I should also have said that you need to oil the pan first. Mine was in a
pyrex pie plate and it's the devil to get it out of there! Will have to
soak the plate when I'm finished with the "quiche".

TammyM

TammyM > wrote in message
...
[snip]
> I should also have said that you need to oil the pan first.
> Mine
> was in a pyrex pie plate and it's the devil to get it out of
> there! Will have to soak the plate when I'm finished with the
> "quiche".

You do realize, "No good deed goes unpunished! Using "Egg
beaters" has paved a lot of that road south! Working that
cement-crusted pan will help in purging future desires to use
that product...

Viva la Cholestérol!

The Ranger
--
"If you can't be a good example, then you'll just have to be a
horrible warning."
-- Catherine Aird, ap, 6/23/94