CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
|
Pies, Vegetables |
4 |
Servings |
INGREDIENTS
1/3 |
c |
Cornmeal |
1/2 |
c |
Whole wheat flour |
1/2 |
c |
All-purpose flour |
1/2 |
t |
Baking powder |
1/2 |
t |
Baking soda |
1/2 |
t |
Dried basil |
1/4 |
t |
Salt |
1/2 |
c |
Buttermilk |
2 |
T |
Olive oil |
1 1/2 |
c |
Broccoli, thawed from frozen |
3 |
|
Green onions, chopped |
10 |
|
Olives, quartered |
3 |
oz |
Canned waterpacked tuna |
|
|
drain and chunk |
5 |
|
Marinated artichokes, halved |
1/2 |
t |
Dried thyme |
1/4 |
t |
Pepper |
1 1/2 |
c |
Mozzarella, shredded |
INSTRUCTIONS
Serve with lightly dressed salad greens, tossed with tomatoes, then
finish with pineapple chunks spooned over yogurt. Sprinkle 1 tbsp of
the cornmeal over side and bottom of greased 9-inch glass pie plate;
set aside. In a bowl, combine whole wheat and all-purpose flours,
remaining cornmeal, baking powder, baking soda, basil and salt; mix in
buttermilk and oil. On work surface, knead about 10 times to form
smooth dough. Press evenly over bottom and 1-inch up side of pie
plate. Filling: Top with broccoli, onions, olives, tuna, artichokes,
thyme and pepper; sprinkle with cheese. Bake in 375F 190C oven for
about 25 minutes or until crust is golden on bottom. If desired, broil
for 2-3 minutes to brown cheese. Other nutritious ingredients may be
substituted for tuna if desired. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”