Saturday, August 30, 2014

Feta and Veggie Easy Oven Bake

As this recipe was invented on the fly, on a tired weeknight when we could barely be bothered to cook let alone write out the usual measurements, consider amounts and ingredients rudimentary. Mere suggestions awaiting your own elaborations. Caveat aside, this was our FAVORITE dish invented in the Summer of '14, just saying. Cafe Drake HRV began with a 1/3 lb. block of feta cheese and we crumbled in to a bowl, still wondering what would come next.

We had a pint or two cups of cottage cheese in the fridge as well and dumped that into the large mixing bowl with the feta. Ours was the no-salt variety but we'll make up for that later. For more depth and weight we would strongly recommend however using the 4% milkfat cottage cheese.

Lingering mushrooms - about 10 oz. - and 1 large green bell pepper were then stir-fried in olive oil, with onion and garlic, until just soft. These were tipped in to the cheese mixture along with about 5 T. flour, lots of chopped dill (you could use dried of course), some cayenne pepper and salt and black pepper to taste. Finally we added 4 lightly beaten eggs, stirred again and dumped it all into an oiled oval casserole. Bake for 50-60 minutes in a pre-heated 350 degree F. oven.

Cool for 15 minutes before slicing. Cafe Drake HRV had our cheesey-eggy bake along with our first Pink Brandywine tomato from the garden, salad greens, olives and marinated cucumbers.



The recipe produces enough for at least 4-6 servings, or in our case a couple more days' of easy, instant lunches. Above, with pickled peppers, tomatoes, salad, fresh herbs and radish sprouts.

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