Battle/Challenge: April- Now We're Cooking!
Bonus Points: Engineering (a recipe)
Project Name: Veggie Tart (An "Empty the Freezer" Concoction)
Project Page Link (if available): n/a
Brief Description: So, I keep promising myself that I'll drop some weight to get back to a a healthy weight range. But, I hate to throw out food, so I'm trying to combine foods that I have in ways that are a little bit better for me. Tonight, I needed dinner, and I had some frozen, past-their-prime, bags of mixed veggies. Originally, I was going to cook up the last bit of pasta and use up the last of the jar of Alfredo sauce ("Alfredo!" Name that movie...). But, the sauce was looking a little past it's prime, too.
So, after rummaging around in the freezer and cupboard, I pulled out a frozen pie crust and a bottle of Asian Ginger dressing (lite!). I thawed the veggies a bit, and tossed them with about a cup of the dressing. After the pie crust thawed (about 50 minutes later), I unrolled it on a foil-lined baking sheet (which I probably should have spritzed with some cooking spray). I scooped a bunch of the vegggie mixture into the center of the pie crust and then folded up the edges. I baked it at 350 F for about 20 minutes (just until the edges of the crust were golden and the mixture was bubbly). I cut it in half, and tucked half in a dish for lunch tomorrow, and ate the rest for dinner (note: I did not eat all of the crust, just the part that the veggies were stuck to). It tasted pretty good, too! I still have about half of the veggie mixture left, so I guess I can use it on that last bit of pasta for dinner on Thursday!
More "formal" recipe, adjusted for one bag of veggies:
1 bag of frozen mixed veggies (I used a blend of broccoli, peppers, onions, snow peas and water chestnuts)
1/2 cup of Asian Ginger dressing (I used Newman's Own Lite)
1 pie crust (I used the unroll and bake kind... so I needed to defrost it first)
1. Preheat the oven to 350 degrees F.
2. Unroll the pie crust onto a lightly oiled baking sheet (if the "sauce" leaks, the crust may stick to the pan).
3. Partially defrost the veggies, and mix with the dressing.
4. Scoop the veggie mixture into the middle of the pie crust, leaving at least 2 inches of crust around the edges.
4. Fold up the edges of the crust and lightly pinch together to make a fluted edge (it shouldn't cover the veggie mixture completely).
5. Bake for 15-20 minutes or until the crust is golden brown and the mixture is bubbling.