• NYT E-Z Dinner - 091

    From Dave Drum@1:18/200 to All on Mon Feb 5 06:54:34 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tortizzas
    Categories: Breads, Vegetables, Squash, Fruits, Cheese
    Yield: 4 servings

    4 Persian or mini seedless
    - cucumbers; scrubbed, in
    - 1/2" dice
    2 Ripe medium tomatoes; in
    - 1/2" dice
    1 1/2 ts Kosher salt
    8 (6") soft flour tortillas
    2 c Shredded mozzarella
    2 ts Dried oregano, za’atar or
    Italian seasoning
    1 c Plain yogurt
    1 lg Garlic clove; finely grated
    1 tb Fresh lemon juice
    2 ts Honey; more for drizzling
    1 c Crumbled feta
    1 Ripe Hass avocado; halved,
    - thin sliced
    1/2 c (packed) fresh flat-leaf
    - parsley leaves and tender
    - stems

    Place racks in upper and lower thirds of oven and set
    oven to 400ºF/205ºC. Line two large sheet pans with
    parchment paper.

    Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a
    colander set in the sink and toss to combine. Let sit to
    drain excess liquid, about 10 minutes.

    Meanwhile, arrange the tortillas on the sheet pans, four
    per pan, and sprinkle each with the mozzarella and dried
    oregano. Bake until the cheese is melted and lightly
    browned, and the tortillas’ edges are crispy but still
    pale, 8 to 10 minutes.

    While the tortillas are baking, make the yogurt sauce:
    In a small bowl or measuring cup, whisk together the
    yogurt, garlic, lemon juice, honey and the remaining 1
    teaspoon salt.

    To serve, evenly divide the drained cucumbers and
    tomatoes among the tortillas. Top each with feta,
    avocado and parsley, and spoon the yogurt sauce over
    everything, leaving some back to serve on the side. As a
    final flourish, lightly drizzle the tortizzas with
    honey. You can eat these flat like mini pizzas or folded
    like tacos.

    By: Eric Kim

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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