This recipe has been in 4th place for ages now. It has great appeal for those who have to watch their weight, so I'm glad I can reprise it here. It pares calories while preserving the flavors that we have come to associate with "parm" dihes. If you have not yet tried this it, do give this recipe a try. I think you'll be surprised by how flavorful it is. Here's the recipe for this leftover. Enjoy!







From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

From the kitchen of One Perfect Bite...Last week I received a box of beautiful, uniformly humongous, mushrooms from To-Jo Mushrooms, a company that sells mushrooms of all types for home delivery on their website, FreshMushrooms.com. In addition to the wonderful assortment of affordable mushrooms, the site also features a collection of recipes that will appeal to any serious cook. I loved their recipes and will  feature many of their creations before the year is out, but I've wanted to try a meatless stroganoff for the longest time. The size of the mushrooms I received made them a perfect substitute for the beef or chicken normally found in stroganoff, so, my dreamed of Mushroom Stroganoff became the order of the day. Here is how it came together.


I quartered the mushrooms before putting them in a skillet to dry roast and lightly brown. Once they had some color I added salt, butter and some aromatics to give them flavor and sauteed them until they released their juices. I then deglazed the plan with a healthy splash of Madeira for additional flavor and richness. A more detailed explanation on the process can be found in the recipe below. Though meatless, this is a terrific stroganoff. Goat cheese gives it a richness and unique flavor that I think you will really enjoy. This is an easy dish to make, but there is some wait time involved, so be sure to read the recipe so you understand the time requirements before you roll up your sleeves and start.



This is the finished dish. Much of the flavor in this stroganoff comes from a mushroom broth that's created by soaking dried Shitake mushrooms in boiling water. I usually let the mushrooms sit in water for an hour before using them and their broth. I also suggest making this dish with broad flat noodles that are cooked slightly longer than would normally be the case. For best results the noodles should be soft, but not mushy. The dish is served as though it was a casserole. The mushrooms, sauce and noodles are combined before serving and presenting at the table. This is a beige dish, so make sure you serve it with a lovely green salad or a steamed green vegetable. Keep the sides simple because the goat cheese makes this a rich dish. Here's how this version of stroganoff is made.

Mushroom Stroganoff...from the kitchen of One Perfect Bite inspired by Alton Brown

Ingredients:
2 cups sliced dried Shitake mushrooms
3 cups boiling water
3 tablespoons unsalted butter
1-1/2 pounds large stuffing mushrooms, quartered
1 teaspoon kosher salt
1/2 cup chopped shallots
1 tablespoon all-purpose flour
1/4 cup Madeira wine
1-1/4 teaspoon beef or vegetable bouillon base
1-1/2 cups strained mushroom broth
8 ounces sour cream
4 ounces fresh goat cheese
1/2 teaspoon black pepper, freshly ground, plus more for garnish
12 ounces extra-wide egg noodles
Garnish: Chives or green onion tops

Directions:
1) About 1 hour before starting to cook, place shitake mushrooms in a bowl and cover with boiling water. Let sit for 1 hour.
2) Strain both and rapidly boil down to 1-1/2 cups. Set aside for the moment.
3) Set 4 quarts of water to boil over high heat. Cover with lid ajar.
4) Melt butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase heat to high, add mushrooms and saute until they darken in color. Sprinkle with salt, and continue cooking until they soften and give off their liquid, about 5 to 6 minutes. Add scallions and saute 2 to 3 minutes.
5) Sprinkle in flour and stir to combine. Cook until flour disappears and fond on bottom of pan turns dark brown, about 1 minute. Deglaze with Madeira. Stir in beef base and mushroom broth and bring to a simmer. Stir in re-hydrated Shitake mushrooms
and reduce heat to medium-low. Cook for 10 to 12 minutes, and then add sour cream, goat cheese and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
6) While mushrooms simmer, add noodles to already boiling water and cook until soft but not mushy.
7) Drain noodles, add to pan containing mushrooms and stir to combine. Garnish with chives or green onion tops and a grind or two of freshly cracked black pepper. Serve immediately. Yield: 5 to 6 servings.

Disclosure: I received 3 pounds of large mushrooms from Fresh Mushrooms/To-Jo Mushroom. I received no other compensation for this post. All opinions are my own.









One Year Ago Today: Spaghetti and Meatballs














Two Years Ago Today: Fresh Salmon Quiche













Three Years Ago: Banana Mousse


















Four Years Ago Today: Chocolate Soup

From the kitchen of One Perfect Bite...It's Frugal Foodie Friday and tonight's focus is beans. Beans are often worked into the meals of those who must closely watch their food budgets. Fortunately, they are cheap, nutritious and can be delicious when they are properly prepared. I have a series of recipes to share with you tonight, but the jewel in the crown is undoubtedly the fat-free refried beans which are made in a slow-cooker. I've adapted a popular internet recipe to the tastes of my family, and while it makes a lot of refried beans, they, fortunately, can be frozen and used as needed for other meals. Tonight, however, I'm using a portion of them as the base for a low cost burrito supper, that is especially appealing to children and teenagers. To keep costs under control, I've also made the salsa that is used to flavor the burritos. The beans, of course, take time to cook, but they can be ready for the slow-cooker in about 5 minutes. The salsa and the burritos are also quick to make. If your family enjoys Mexican-style food and you are looking for a meatless entree, I hope you'll give this series of recipes which follow a try.

I came across this article on Shine and I thought some of you might find the story of a family's voluntarily participation in the SNAP program interesting. Their story can be found here.



Slow-Cooker Refried Beans...from the kitchen of One Perfect Bite

Ingredients:
1 pound dried pinto beans, rinsed and sorted
1 medium onion, diced
3 cloves of garlic, minced
1-1/2 teaspoons of salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon smoked paprika
6 cups of water

Directions:
Add all ingredients to slow cooker and stir to combine. Cook on low for 8 hours, adding up to one additional cup of water if beans appear to be dry as they cook. Reserving liquid, strain beans into bowl of a food processor. Pulse until smooth, adding reserved bean bean liquid to achieve desired consistency. Adjust salt to taste. If not used immediately chill or freeze. Yield: 3-1/2 cups.



Fire-Roasted Tomato Salsa...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1/2 cup sliced onion
1/3 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt

Directions:
Combine tomatoes, onion, cilantro, lime juice, sugar and salt in bowl of a food processor. Cover and process until desired consistency. Yield: 1-1/2 cups.



Rice and Refried Bean Burritos...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine 

Ingredients:
2 cups refried beans
1 cup salsa
1 cup cooked white or brown rice
2 cups (8 ounces) shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

Directions:
1) Combine beans, salsa, rice and 1 cup cheese in a bowl. Spoon about 1/3 cup off-center on each tortilla. Fold sides and ends over filling and roll up.
2) Arrange burritos in a greased 13 x 9-inch baking dish. Sprinkle with remaining cheese. Cover and bake at 375 degrees for 20-25
minutes or until heated through. Yield: 1 dozen.







One Year Ago Today: Asian-Style Caramelized Pork














Two Years Ago Today: Peanutty Icebox Cheese Cake















Three Years Ago Today: Flower Pot Bread

From the kitchen of One Perfect Bite...Tuna casserole was a dish that made a weekly appearance on my mother's table. It was never a favorite of mine and shortly after I was married it was laid to rest. It remained completely off my radar until the SNAP challenge set me to thinking about low cost family meals. The challenge also set me to thinking about ways the old classic could be improved and made more appealing. Around that time Grace Parisi featured a recipe for a tuna cazuela in Food and Wine magazine. While her casserole sounded delicious, the ingredients she to used make it were too expensive for those on a limited food budget. I decided to adapt the recipe, using less costly ingredients that would make it possible for more people to enjoy the casserole. This is an extremely easy dish to make and you can have it on the table in a bit more than 30 minutes. To avoid a pasty white sauce, I simmer it for about 10 minutes to make sure the flour cooks and the flavors have a chance to blend. The sauce will appear thin to you, but rest assured, the macaroni will absorb it most of it as it cooks. This makes a nice meatless meal, and with Lent upon us, I thought some of you might like to give this dish a try. Here is how it is made.

Tuna Casserole...from the kitchen of One Perfect Bite inspired by Grace Parisi and Food and Wine magazine

Ingredients:
8 ounces elbow macaroni
4 tablespoons olive oil or butter, divided use
1 cup finely chopped onion
2 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups frozen peas, thawed
2 large roasted bell peppers, sliced
1/2 teaspoon smoked paprika
1 cup grated Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 (6-ounce can)solid white tuna in oil, drained and flaked
Salt
Freshly ground pepper
1/2 cup coarsely grated bread crumbs, toasted

Directions:
1) Preheat oven to 450 degrees F. Cook elbow macaroni in a large pot of boiling salted water until al dente. Drain.
2) While pasta cooks, heat 3 tablespoons olive oil in a large saucepan. Add onion and cook over high heat, stirring, until softened, about 3 minutes. Add flour and cook, stirring, for 1 minute. Add milk and bring to a boil. Cook sauce over moderate heat, stirring occasionally, until thickened, about 10 minutes. Stir in Jack cheese and smoked paprika.
3) Add elbow macaroni, peas, sliced peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer mixture to a large baking dish or 4 individual gratin dishes.
4) Toss toasted bread crumbs with remaining remaining tablespoon of olive oil. Sprinkle crumbs over casserole. Place casserole in oven and bake until bubbling, about 10 to 15 minutes. Serve right away.
Yield: 4 to 5 servings.








One Year Ago Today: Panfried Catfish with Garlic and Lemon Butter














Two Years Ago Today: Giant Lemon Sugar Cookies


















Three Years Ago Today: Shrove Tuesday Buns

From the kitchen of One Perfect Bite...This is a wonderful dish for a meatless Monday or Lenten Friday. I know that kale is considered to be a superfood and that whole wheat pasta is better for my family than its paler counterparts, but when I make this dish I don't concentrate on its health benefits. I make it because it tastes so good. Nonetheless, it doesn't hurt to know why this dish is good for you. Like its cousins, broccoli and cauliflower, kale is a descendent of the wild cabbage and it has been eaten for centuries. There are several varieties of kale, each has a unique flavor and texture but all are packed with nutritional value and a boatload of fiber. Curly kale has ruffled leaves with a pungent, peppery flavor. The leaves of Tuscan kale are a dark bluish green and tastes delicately sweet. Ornamental kale is a newer cultivated species that is oftentimes referred to as salad savoy. Its leaves may either be green, white, or purple and have a mild flavor. All varieties of kale are rich in vitamins and minerals, but what really puts kale into the superfood category is its abundance of phytochemicals which are believed to help prevent cell damage, prevent cancer cell replication and decrease cholesterol levels. This pasta is relatively easy to prepare and if you have never used kale in a pasta sauce, I hope you'll give this recipe a try. The dish was originally developed for Gourmet magazine and it appeared again this summer in a special publication called Gourmet's Easy Dinners. Here's how the dish is made.


Whole Wheat Penne Pasta with Kale...from the kitchen of One Perfect Bite courtesy of Gourmet's Easy Dinners

Ingredients:
1-1/2 pounds kale, leaves torn from stem and center ribs (discard stems and ribs)
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon red pepper flakes
Salt and black pepper
1 pound whole-wheat penne
1/2 cup grated Parmigiano-Reggiano
1/4 cup (1/2 stick) unsalted butter, cut in pieces

Directions:
1) Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes. Transfer kale with tongs to a colander; reserve cooking water. When kale is cool enough to handle lightly, squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta.
2) Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 teaspoon salt and 1/4 teaspoon pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.
3) Cook penne in boiling water until al dente. Reserve about 2 cups of pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, butter, kale, onion mixture, 1 cup reserved pasta water, and salt and pepper to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water if desired. Serve sprinkled with almonds and additional cheese. Yield: 6 servings.







One Year Ago Today: Apple Cider Donuts and the Halloween Donut Game















Two Years Ago Today: Buffalo-Style Hot Wings














Three Years Ago Today: Raspberry Cream Cheese Coffee Cake

From the kitchen of One Perfect Bite...If you are looking for a meatless entree to serve tonight, I think you'll enjoy this hearty baked pasta casserole. The shells, which are combined with cauliflower and two types of cheese, take everyday mac n' cheese to a whole nother level. The pasta is rich and delicious but I'd be remiss if I didn't tell you that it is not quick to prepare. There are three steps to the recipe and while none of them is hard, they take some time to complete and you'll have to plan accordingly. I can assure you that your efforts will be rewarded at the table. The dish comes from the Moosewood Restaurant and this recipe can be found in the collective's latest cookbook, New Recipes from from Moosewood Restaurant. While I'm posting the recipe as it was written, I wanted you to know that I cut back on the quantity of onions it called for. My brain refused to let my hands chop 4 cups of onions for a pound of pasta, so I settled for 2 cups and cooked them until they were translucent. That worked well for me. One of these days, I'll get the courage to try the recipe with the full compliment of onions, but I didn't feel like experimenting with aromatics tonight. While I used fresh tomatoes to make the casserole, a good canned variety can be substituted if you are pressed for time or tomatoes are out of season. I hope you'll try this recipe. I know the mix of ingredients sounds a bit strange, but the combination makes for a delicious meatless meal. Here's how the shells are made.

Baked Shells with Cauliflower and Cheese...from the kitchen of One Perfect Bite adapted from New Recipes from Moosewood Restaurant

Ingredients:
Bechamel Sauce
1/2 cup butter
1/2 cup flour
1 quart warm milk
1-1/2 tablespoons Dijon mustard
pinch fresh nutmeg
salt and pepper to taste
Casserole
1/4 cup vegetable oil
4 cups chopped onions (I used 2 cups)
3 garlic cloves, minced
1/2 cup fresh basil, chopped
1 large head cauliflower, cut into florets
6 ripe tomatoes, chopped (or 3 cups canned, drained and chopped)
3 tablespoons fresh lemon juice
1 pound medium pasta shells
1 cup freshly grated Parmesan cheese
1-1/2 cup shredded mozzarella or mild provolone cheese
seasoned bread crumbs

Directions:
1) Preheat oven to 375 degrees F. Lightly grease or oil a 13 x 9 x 2-inch baking pan.
2) To prepare Bechamel sauce: Melt butter in heavy sauce pan. Whisk in flour until a smooth paste is formed. Add warm milk slowly, whisking until  sauce begins to thicken. Add  mustard, nutmeg, salt, and pepper and let  sauce thicken further on low heat. Remove from heat and cover.
3) Saute  onions, garlic, and basil in oil. When onions are translucent, add  cauliflower and saute for 5 minutes more. Add tomatoes and simmer until the cauliflower is tender.
4) Cook  pasta  per package instructions until al dente. Drain.
5) Combine pasta, vegetable mixture, Bechamel sauce and lemon juice in a large bowl. Put half of pasta mixture in prepared baking dish. Sprinkle with half of each cheese. Add remaining pasta mixture and top with remainder of the cheeses. Top with bread crumbs. Cover pan and bake for 30 minutes. Uncover and continue baking until top is golden and casserole is bubbling, about 15 minutes longer. Yield: 6 to 8 servings.







One Year Ago Today: Spiced Corn on the Cob















Two Years Ago Today: White  Chocolate and Lime Cookies















Three years Ago Today: Summer Rolls

From the kitchen of One Perfect Bite...When my children were in high school they were heavily involved in activities and team sports that made the counting of fat grams and calories unnecessary. Pasta, in various forms, appeared frequently on my table, and manicotti was a special favorite. The version I used was made with crepes and covered with a lovely tomato sauce that simmered for hours on the back burner of the stove. It was delicious, but because it was labor intensive and undeniably fattening for those of us who do not regularly run 5 minute miles, it disappeared from my table as the house began to empty. My oldest daughter, whose kitchen these days is a happening place, re-introduced us to manicotti last week. Her version is lean and mean and about as figure friendly as pasta can get. She found the recipe in Cooking Light magazine several years ago and it has since become a standard on her menu roster. Her decision to make it concerned me a bit. I had visions of a very late dinner as she began to stuff the tubes for the small army that was waiting for dinner that evening. I never should have doubted her. Proving, yet again, that the apple does not fall far from the tree, she pulled  a pastry bag from her luggage. It had been packed expressly for this  purpose, and she had the tubes filled in less than 15 minutes. Dinner was served on time and I must say it was delicious. I hope you will give this pasta a try. Its flavor belies the low-fat products with which it is made and because the imanicotti is not cooked before stuffing, this version is a huge time and step saver. I know that those of you who try it will be really pleased with this figure friendly and easy to assemble pasta. Here's the recipe.

Meatless Manicotti...from the kitchen of One Perfect Bite courtesy of Cooking Light

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided use
1 (16-ounce) carton fat-free cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) package manicotti (14 shells)
1 (26-ounce) jar fat-free tomato-basil pasta sauce
Cooking spray
1 cup water

Preparation:
1) Preheat oven to 375 degrees F. Spray 13 x 9-inch baking dish with cooking spray.
2) Combine 1-1/2 cups mozzarella, cottage cheese, spinach, Parmesan cheese, oregano and salt and pepper  in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti.
3) Pour half of tomato-basil pasta sauce into prepared baking dish. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake for 1 hour, or until shells are tender. Let stand 10 minutes before serving. Yield: 7 servings.








One Year Ago Today: Cauliflower Salad with Red Peppers, Black Olives and Anchovies















Two Years Ago Today:  Red Bell Peppers Stuffed with Orzo and Feta Cheese


















Three Years Ago Today: Kona Coffee Cookies

From the kitchen of One Perfect Bite...Not to worry. More recipes for coffee cakes are on the way, but I wanted to make a quick detour for Meatless Monday. I suspect the originators of the movement were looking for something more substantial than cake when they initiated their campaign, and history has shown us what happens to those who think cake will feed the masses. So, because I value my head, I wanted to offer this recipe for your consideration. This simple dish is perfect for a brunch or those nights when you want a light but healthy supper. The recipe was originally developed for Eating Well magazine. I had a quantity of cooked, leftover broccoli that I didn't want to waste and I found the recipe via an ingredient search on the web. This is a very easy and surprisingly tasty recipe for those looking for a meatless entree. It is a crustless quiche and, if you resist the temptation to add additional cheese, it is quite figure friendly. The recipe is straight forward. Here's how the tart is made.

Crustless Cheese and Broccoli Tart...from the kitchen of One Perfect Bite courtesy of Eating Well magazine

Ingredients:
2 tablespoons plain dry breadcrumbs
4 large eggs
1-1/4 cups 1% milk
1/2 teaspoon hot sauce (i.e. Tobasco)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
3 cups (8-ounces) broccoli florets
2 teaspoons extra-virgin olive oil
Optional: 4 slices Canadian bacon, diced (about 2 1/2 ounces)
1 medium onion, chopped
1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)
1/4 cup sharp Cheddar cheese

Directions:
1) Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
2) Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Refrigerate until needed.
3) Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
4) Heat oil in a medium nonstick skillet over medium-high heat. Add onions, and if using bacon; cook, stirring often, until soft and a light golden brown, about 5 minutes. Allow to cool slightly. Add onion mixture, broccoli and Monterey Jack cheese to egg mixture. Mix well. Turn into pie or tart pan and spread evenly. Sprinkle cheddar cheese over top.
5) Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve. Yield: 6 servings.









One Year Ago Today: Black-Eyed Pea Casserole
















Two Years Ago Today: Gluten-Free Pancakes









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