Post by Amber on Aug 18, 2004 13:14:13 GMT -5
Summer's vegetables at their finest!!!! Filling, hearty and oh, so good!! T & T every Summer for years now!!! Find a Farmer's Market for this one!
Corn And Tomato Pudding
1 ½ lb firm, ripe tomatoes, trimmed and sliced ¼" thick
Salt & Pepper to taste
2 Tbsp olive oil
2 large onions, chopped
5-7 ears corn kernels, cut off cobs, about 4 cups (frozen works ok)
2 large garlic cloves, minced
6 oz fresh spinach, cleaned, dried and cut in thin strips, about 2 ½ cups (use fresh)
1 C half & half
2 large eggs, plus 2 egg whites
½ tsp cayenne pepper (I don't use)
1 ¼ C shredded Gruyere or Havarti cheese, divided use
5 Tbsp chopped fresh parsley or chives, divided use
Oven to 350 degrees.
Place tomatoes on double layer of paper towels and sprinkle lightly with salt and pepper, cover with another double layer of paper towels.
In large, heavy skillet or Dutch oven, over medium heat, heat oil till hot. Add onions and corn; cook stirring frequently until softened, about 6 minutes. Add garlic and spinach, cook, stirring frequently for 1 minute more. Remove to large bowl.
In mixing bowl, whisk half and half with eggs, egg whites, 1 tsp salt, ¼ tsp pepper and cayenne. Add corn mix and stir well. Stir in ¾ C cheese and 2 Tbsp parsley.
Spray a 3 qt baking pan or gratin pan with nonstick spray. Add corn mix, spread evenly. Top with half of remaining cheese. Cover top with slightly overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes or till pudding is set. Remove and allow to cool 5 minutes. Sprinkle with remaining parsley. This is rich & hearty & we just serve with a green salad 10 servings / 208 calories / 12 gram fat / no carbo given
Corn And Tomato Pudding
1 ½ lb firm, ripe tomatoes, trimmed and sliced ¼" thick
Salt & Pepper to taste
2 Tbsp olive oil
2 large onions, chopped
5-7 ears corn kernels, cut off cobs, about 4 cups (frozen works ok)
2 large garlic cloves, minced
6 oz fresh spinach, cleaned, dried and cut in thin strips, about 2 ½ cups (use fresh)
1 C half & half
2 large eggs, plus 2 egg whites
½ tsp cayenne pepper (I don't use)
1 ¼ C shredded Gruyere or Havarti cheese, divided use
5 Tbsp chopped fresh parsley or chives, divided use
Oven to 350 degrees.
Place tomatoes on double layer of paper towels and sprinkle lightly with salt and pepper, cover with another double layer of paper towels.
In large, heavy skillet or Dutch oven, over medium heat, heat oil till hot. Add onions and corn; cook stirring frequently until softened, about 6 minutes. Add garlic and spinach, cook, stirring frequently for 1 minute more. Remove to large bowl.
In mixing bowl, whisk half and half with eggs, egg whites, 1 tsp salt, ¼ tsp pepper and cayenne. Add corn mix and stir well. Stir in ¾ C cheese and 2 Tbsp parsley.
Spray a 3 qt baking pan or gratin pan with nonstick spray. Add corn mix, spread evenly. Top with half of remaining cheese. Cover top with slightly overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes or till pudding is set. Remove and allow to cool 5 minutes. Sprinkle with remaining parsley. This is rich & hearty & we just serve with a green salad 10 servings / 208 calories / 12 gram fat / no carbo given