Friday Round-Up-Substitute Pie Crust
Just a quick Friday round-up.
First up, congrats to Cheryl who won the China Study All Star Collection cookbook.
Lots of strawberries are already in the produce department. I can’t wait to see how my own strawberry plants (and the blueberry plants) do this year. Last year was the first time I planted them so I don’t know if I’ll have enough to make any jam or pies. I’ll probably use them just for snacking.
Speaking of snacking ,one of my favorites is homemade hummus on cucumber slices. It’s filling and keeps the hunger pains away until mealtime. Plus, with cucumbers soon to be in abundance and chickpeas always on sale, it’s a budget priced treat.
By the end of the summer I’ll take a guess that most of us will have more zucchini than we know what to do with, so this year I’ve planned ahead. This week I came up with a substitute for pie crust for things like quiches. It’s low cost and can save you lots of calories too.
I used one green and one yellow zucchini. I shredded them over a sieve and then sprinkled on some salt. I let them sit for about 15 minutes and then squeezed them to get all the water from them.
Next put them on some paper towels and blot them dry with more paper towels.
Add them to a bowl, add some pepper and one well beaten egg and mix well.
Spray a quiche pan or baking dish with non-stick spray and then put the zucchini into the pan. Using the back of a spoon form it into a pie crust.
Bake this at 375 for about 20 minutes or until it’s set and golden brown.
I used mine for the base of a cheese soufflé. It’s a great way to sneak in some extra veggies into meals…especially for children. If you want a deeper crust just use more zucchini.
And finally, I found two money saving articles of interest-
Sometimes things we already own are the best for saving the pennies-
If you’re like me and wouldn’t think of traveling without your best buddy, check out this article-