“Meatless Monday” Recipe of the Week – Variable Vegetable Strata

July 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Variable Vegetable Strata. To make this week’s recipe you’ll be needing Day Old Bread, Cooked Vegetables, Shredded Cheddar Cheese, Eggs, Cream of Mushroom Soup, Milk, Mustard, Basil Leaves, and Ground Black Pepper. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Variable Vegetable Strata
Assemble this vegetable strata several hours prior to baking. An excellent dish for brunch or supper.

Recipe Ingredients:
6 slices day-old bread
1 to 2 cups chopped cooked vegetables, your choice
1/2 cup (2 ounces) shredded cheddar cheese
6 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Grease an 8x8x2-inch (or 2-quart rectangular) baking dish. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.
2 – In medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight.
3 – Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/variable_vegetable_strata_recipe.html

“Meatless Monday” Recipe of the Week – Italian Vegetable Custard

June 28, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Italian Vegetable Custard. To make this week’s recipe you’ll be needing Eggs, Flour, Yellow Summer Squash, Zucchini, Sliced Olives, Grated Parmesan Cheese, Dried Basil Leaves, Garlic Salt, Tomato, Onion, and Shredded Monterey Jack Cheese. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Italian Vegetable Custard
Italian Vegetable CustardRecipe courtesy of The Incredible Edible Egg™.

Recipe Ingredients:
4 large eggs
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 (2.25-ounce) can sliced ripe olives, drained – divided use
2 tablespoons freshly grated Parmesan cheese
1 teaspoon dried basil leaves
1/2 teaspoon garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 ounces)

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – Beat eggs and flour in medium bowl until smooth. Add yellow squash, zucchini and 1/4 cup olives; mix well. Spread in greased 8-inch square baking pan.
3 – Bake in center of 450°F (230°C) oven just until custard is set, about 10 minutes.
4 – Mix Parmesan cheese, basil and garlic salt; sprinkle over custard. Top evenly with tomato, remaining olives, onion and Jack cheese.
5 – Bake until cheese is melted, about 4 minutes.
Makes 4 servings.

Lighter Option – Recipe can be made with reduced-fat cheese, if desired.

Nutritional Information Per Serving (1/4 of recipe): Calories: 186; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 338mg.
https://www.cooksrecipes.com/mless/italian_vegetable_custard_recipe.html

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“Meatless Monday” Recipe of the Week – Italian Pasta Soup with Fennel

June 7, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Italian Pasta Soup with Fennel. To make this week’s Recipe you’ll be needing Olive Oil, Fennel Bulb, Garlic, Vegetable Broth, Shell Pasta, Zucchini, ) Italian-Seasoned Diced Tomatoes, Parmesan Cheese, Fresh Basil, and Black Pepper. The Soup is 126 calories and 15 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Italian Pasta Soup With Fennel
Jam-packed with shell pasta and veggies, this light, broth-based soup is perfect for a transitioning from winter to spring. And with only about 20 minutes of preparation time, it’s an easy way to quickly quench a craving for home cooking.

Ingredients
1 tablespoon olive oil
1 small fennel bulb, trimmed and chopped into 1/4-inch pieces (1 1/2 cups)
4 cloves garlic, minced
3 cups vegetable broth
1 cup uncooked small shell pasta
1 medium zucchini or yellow summer squash, cut into 1/2-inch chunks
1 can (about 14 ounces) Italian-seasoned diced tomatoes
1/4 cup grated Romano or Parmesan cheese
1/4 cup chopped fresh basil
Dash black pepper (optional)

Directions
Yield: 6 servings.
Serving size: 1 cup.

1 – Heat oil in large saucepan over medium heat. Add fennel; cook and stir 5 minutes. Add garlic; cook and stir 30 seconds. Add broth and pasta; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in zucchini; simmer 5 to 7 minutes or until pasta and vegetables are tender.

2 – Stir in tomatoes; heat through. Ladle into shallow bowls; top with cheese, basil, and black pepper, if desired.

Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 430 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/italian-pasta-soup-with-fennel/

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* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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“Meatless Monday” Recipe of the Week – Diner Griddle Cakes  

May 24, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Diner Griddle Cakes. To make this week’s recipe you’ll be needing All Purpose Flour, Baking Powder, Baking Soda, Granulated Sugar, Salt, Eggs, Vanilla Yogurt, and Buttermilk. No Meat needed to start the day with this week’s recipe. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe  needs! Enjoy and Eat Healthy in 2021!  https://www.cooksrecipes.com/index.html

Diner Griddle Cakes
The vanilla yogurt and buttermilk contributes to the tenderness of these pancakes as well as giving them a subtle sourdough-like flavor that goes well with butter and warm maple syrup.

Recipe Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
2 tablespoons granulated sugar
1/4 teaspoons salt
2 large eggs
1 cup vanilla yogurt
2 cups buttermilk
1/4 cup butter, melted
2 to 4 tablespoons butter to grease griddle

Cooking Directions:
1 – In a large bowl, stir together flour, baking powder, baking soda, sugar and salt; set aside.
2 – In a small bowl, beat eggs; add yogurt and mix well. Stir in buttermilk and melted butter.
3 – Pour liquid ingredients into dry ingredients all at once and whisk just until moistened.
4 – Heat griddle and 2 tablespoons butter over medium heat (300ºF / 150ºC for electric griddle).
5 – Pour 1/4 cup batter into griddle for each pancake. Cook 2 to 3 minutes until underside is golden, then flip. Cook 3 to 4 minutes more, until center springs back when gently pressed. Use additional butter, if necessary to prepare remaining batter.

Makes 24 pancakes.
https://www.cooksrecipes.com/breakfast/diner_griddle_cakes_recipe.html

“Meatless Monday” Recipe of the Week – Zucchini-Tomato Frittata

May 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Zucchini-Tomato Frittata. To make this week’s recipe some of the ingredients you’ll be needing are Zucchini, Broccoli Florets, Eggs, Egg Whites, Low Fat Cottage Cheese, Spices and more! The Dish is 160 calories and 10 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Zucchini-Tomato Frittata
Jam-packed with veggies, including zucchini, tomato, broccoli, onion and bell peppers, this low-carb egg dish is a nutrient-rich way to start your day!

Ingredients

Nonstick olive oil-flavored cooking spray

1 cup sliced zucchini

1 cup broccoli florets

1 cup diced red or yellow bell pepper

3 whole eggs, lightly beaten*

5 egg whites, lightly beaten*

1/2 cup 1% low-fat cottage cheese

1/2 cup rehydrated sun-dried tomatoes (1 ounce dry), coarsely chopped**

1/4 cup chopped green onions with tops

1/4 cup chopped fresh basil

1/8 teaspoon ground red pepper

2 tablespoons grated parmesan cheese

Paprika (optional)

Directions
Yield: 4 servings
Serving size: 1 frittata wedge

1. Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes, or until crisp-tender.

2. Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes, or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with parmesan.

3. Broil about 5 inches from heat 3 to 5 minutes, or until golden brown on surface. Garnish with paprika, if desired. Cut into 4 wedges. Serve immediately.

*Note: Or, substitute with cholesterol-free egg substitute to equal 6 large eggs.

**Note: To rehydrate sun-dried tomatoes, pour 1 cup boiling water over tomatoes in small bowl. Let soak 5 to 10 minutes, or until softened; drain well.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 13 g, Protein: 16 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 163 mg, Sodium: 305 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/breakfast/zucchini-tomato-frittata/

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* Weight Self-Management: Everything to maintain a healthy diet
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“Meatless Monday” Recipe of the Week – Spring Vegetable Ragoût

May 10, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Spring Vegetable Ragoût. To make this week’s Recipe some of the Ingredients you’ll be needing Olive Oil, Leeks, Garlic, Frozen Corn, Yellow Squash, Edamame, Carrots, Cherry Tomatoes, Spices, Herbs, and More! The Dish is 156 calories and 20 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spring Vegetable Ragoût
This hearty vegetarian ragoût is chock-full of flavorful fresh vegetables, including leeks, yellow squash, edamame, carrots and cherry tomatoes. And with less than 10 minutes of preparation time required, it’s perfect for a busy weeknight!

Ingredients
1 tablespoon olive oil
2 leeks, thinly sliced
3 cloves garlic, minced
1 package (10 ounces) frozen corn
1 cup vegetable broth
8 ounces yellow squash, halved lengthwise and cut into 1/2-inch pieces (about 1 1/4 cups)
6 ounces frozen shelled edamame
1 small package (4 ounces) shredded carrots
3 cups small cherry tomatoes, halved
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper (optional)
Minced fresh parsley (optional)

Directions
Yield: 6 servings
Serving size: 1 1/2 cups ragoût (without added salt and black pepper seasoning)

1. Heat oil in large skillet over medium heat. Add leeks and garlic; cook and stir just until fragrant. Add corn, broth, squash, edamame and carrots; cook and stir about 5 minutes, or until squash is tender.

2. Stir in tomatoes, tarragon, basil and oregano. Reduce heat to low; cover and simmer 2 minutes, or until tomatoes are soft. Season with salt and pepper, if desired. Garnish with parsley.

Nutrition Information:
Calories: 156 calories, Carbohydrates: 25 g, Protein: 7 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 111 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/spring-vegetable-ragout/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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“Meatless Monday” Recipe of the Week – Cheese Enchiladas with Green Chiles

April 26, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cheese Enchiladas with Green Chiles. To make this week’s recipe you’ll be needing ORTEGA Enchilada Sauce, ORTEGA Salsa – Homestyle Recipe, Corn Tortillas, Monterey Jack Cheese, and ORTEGA Whole Green Chiles. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cheese Enchiladas with Green Chiles
Cheese enchiladas are rich in flavor; make them even better with garden style salsa and whole green chiles. Serve with pinto beans and savory Spanish rice.

Recipe Ingredients:
1 (10-ounce) can ORTEGA Enchilada Sauce
1 cup ORTEGA Salsa – Homestyle Recipe
12 (6-inch) corn tortillas
16 ounces Monterey Jack cheese, cut into 12 strips
1 (7-ounce) can ORTEGA Whole Green Chiles, cut into 3 strips each, 15 strips total
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 350ºF (175ºC).
2 – Combine enchilada sauce and salsa in a medium bowl; mix well. Pour 1 1/2 cups of the sauce mixture onto bottom of ungreased 13 x 9-inch baking pan.
3 – Heat tortillas, one at a time, in a lightly greased medium skillet over medium heat for 20 seconds on each side or until soft. Place 1 strip of cheese and 1 strip of chile in the center of each tortilla; roll up. Place seam-side down in baking pan. Repeat with remaining tortillas, cheese and chiles. Ladle remaining sauce over enchiladas; sprinkle with shredded cheese.
4 – Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until heated through and cheese is melted.

Makes 6 (2 enchilada) servings.
https://www.cooksrecipes.com/mless/cheese_enchiladas_with_green_chiles_recipe.html

“Meatless Monday” Recipe of the Week – Garden Italian Salad

April 19, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Garden Italian Salad. To make this week’s recipe you’ll be needing Broccoli Florets, Cauliflower Florets, Carrot Green Pepper, Celery, Cucumber, Fat Free Italian Dressing, Cherry Tomatoes, and Mushrooms. There’s 34 calories and 6 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Garden Italian Salad
Get a hearty dose of veggies with this easy and authentic Mediterranean dish!

Ingredients
Preparation time: 15 minutes
Chilling time: at least 4 hours

1 cup broccoli florets
1 cup cauliflower florets
1/2 cup sliced carrot
1/4 cup chopped green pepper
1/4 cup chopped celery
1/2 medium cucumber, sliced
1/2 cup prepared fat-free Italian salad dressing
1/2 cup cherry tomatoes, halved
1/2 cup sliced fresh mushrooms

Directions
Yield: 5 servings
Serving size: 1 cup

1 – Bring 4 quarts of water to a boil in a large pot. Drop in broccoli, cauliflower, and carrots and blanch for 3 minutes. Remove vegetables and run cold water over them to cool. Drain well. In a large bowl, toss together broccoli, cauliflower, carrots, green pepper, celery, and cucumber. Pour dressing over mixed vegetables. Cover the bowl and allow to marinate for at least 4 hours. Add tomatoes and mushrooms just prior to serving.

Nutrition Information:
Calories: 34 calories, Carbohydrates: 8 g, Protein: 2 g, Fat: 3 g, Saturated Fat: <1 g, Sodium: 239 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/garden-italian-salad/

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“Meatless Monday” Recipe of the Week – Vegetarian Chop Suey

April 12, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Chop Suey. To make this week’s recipe some of the ingredients you’ll be needing are MAGGI TASTE OF ASIA Cooking Soy Sauce, MAGGI Seasoning Sauce, Sesame Oil, Dried Shiitake Mushrooms, Bean Curd Sheet, Chinese Seaweed, Cabbage, Tofu, Roasted Peanuts and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Vegetarian Chop Suey
This dish takes less than an hour to prepare and is bursting with Asian flavors and vegetables.

Recipe Ingredients:

2 cups water
2 to 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 tablespoons MAGGI Seasoning Sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
2 ounces Chinese seaweed
4 teaspoons vegetable oil – divided use
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts

Cooking Directions:

1 – Combine water, cooking soy sauce, seasoning sauce and sesame oil in medium bowl.
2 – Soak mushrooms, fungus and bean curd sheet in warm water in large bowl until rehydrated. Soak seaweed in separate bowl. Drain. Remove mushroom stems; cut mushrooms in half or quarters. Coarsely chop fungus. Cut bean curd sheet into 1-inch pieces.
3 – Heat 2 teaspoons vegetable oil in wok or large skillet over high heat. Add gluten; cook, stirring occasionally, for 5 minutes or until browned. Remove from wok.
4 – Heat remaining 2 teaspoons vegetable oil in wok over high heat. Add cabbage, mushrooms, fungus, soaked bean curd, seaweed and preserved bean curd cubes; cook, stirring occasionally, for 5 minutes or until cabbage is tender. Add fried gluten, fried tofu, green onions, peanuts and soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring occasionally, for 10 minutes.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 630 mg Carbohydrates: 26 g Dietary Fiber: 11 g Sugars: 6 g Protein: 17 g.
http://www.cooksrecipes.com/mless/vegetarian_chop_suey_recipe.html

“Meatless Monday” Recipe of the Week – Red Onion and Parmesan Tartlets

April 5, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday, Vegetarian | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Red Onion and Parmesan Tartlets. To make this week’s recipe some of the ingredients you’ll be needing All Purpose Flour, Butter, Egg Yolk, Onion, Lemon Juice, Sour Cream, Fresh Grated Parmesan Cheese, and more. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Red Onion and Parmesan Tartlets

Recipe Ingredients:
3/4 cup all-purpose flour
1/3 cup butter
1 medium egg yolk
2 tablespoons water
2 teaspoon butter
1 tablespoon extra virgin olive oil
3 medium red onion
2 teaspoons lemon juice
3/4 cup sour cream
1 tablespoon thyme
4 tablespoons freshly grated Parmesan cheese – divided use

Cooking Directions:
1 – In a large bowl sift together the flour and salt. Cut in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and enough water to make a firm dough.
2 – Turn out onto a lightly floured surface and knead until smooth, about 1 or 2 minutes Roll out and use to line four (4 or 5-inch) tartlet tins. Prick the bases with a fork and chill while preparing the filling.
3 – Melt the butter and oil in a medium sized non-stick pan and add the onions and lemon juice. Sauté for 15 minutes until soft and slightly caramelized. Remove from the heat and set aside to cool.
4 – Preheat the oven to 400°F (205°C).
5 – Line each tartlet with parchment paper filled with baking beans. Bake 10 to 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes to dry out. Remove and cool slightly on a baking sheet.
6 – Increase the oven temperature to 450°F (230°C).
7 – Mix the onions, half the Parmesan, the sour cream and thyme leaves, season with salt and ground black pepper and divide evenly between the tartlet cups. Sprinkle over the remaining Parmesan.
8 – Bake for 5 to 10 minutes until golden. Garnish with thyme leaves and serve warm or cold with a crisp green salad.
Makes 4 servings.

Tips:

* Always have a batch of pastry made in advance and store in the freezer. Defrost overnight in the fridge and use as required in recipes.
* Add a little freshly grated nutmeg to the onion mixture; it tastes great.
https://www.cooksrecipes.com/mless/red_onion_and_parmesan_tartlets_recipe.html

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