Sat, Sep-25-10, 20:03
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Senior Member
Posts: 463
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Plan: Atkins
Stats: 000/000/000
BF:
Progress:
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tomatillos!
These have been abundant at local farmers market so I bought some and decided to experiment. They're a little tart, have a bit of crunch, and have a taste note of green apples. I read they have pectin so I added them to a vegetable soup; also added raw to salads. Often used to make salsa verde, also good cooked with roast pork or even chicken.
But best thing so far was a crustless quiche:
- soften 1/4 stick of butter, then use for thin butter layer on glass pie dish (I think mine's 9")
- cut tomatillos into small slices and spread thickly on top of butter layer
- beat 4 eggs, add a dot of yellow or dijon mustard and a teaspoon of sour cream; mix and then spread eggs on top of tomatillos
- sprinkle some fresh herbs on top if you have them, I used parsley and basil
- cover with foil, bake slowly in a 350 degree oven for about 15-20 minutes (I don't like the eggs overcooked; covering with foil helps steam eggs as well as bake them so gets firm without drying out)
Great combo with the eggs, maybe it's the pectin; was also really good as leftover slice the next day!
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