Ingredients
Panade
1 baguette (881c, 168k, 35p, 7.1f)
1/4C olive oil (1488c, 0k, 0p, 0f)
pinch salt
4C chicken or veggie broth (152c, 11.6k, 19.2p, 0f, 288mgS
Filling
2sec olive oil spray (72c, .3k, 0p, 0f)
4C sauteed mixed chopped veggies (180c, 38.8k, 9.6p, 16.8f)
1C grated mixed cheese (456c, 3.5k, 26p, 0f, 736mgS
Dish totals 3229c, 222.2k, 89.8p, 23.9f
6 Serving
Per serving 538.16c, 37k, 14.97p, 3.99f
Directions
First, prep the bread by preheating oven to 350F. Cut the leftover bread into large crouton chunks. Toss with a drizzle of olive oil and a pinch of salt. Spread the cubes onto a parchment lined baking sheet and toast for 35min. Remove from heat and set aside to cool. Keep the oven on.
2) Make the filling. Using up all the older foods in your fridge or pantry cook everything. Sauté onions, carrots, yams, celery, whatever you have. Cook any left over meat or beans, wilt the chard, etc. Combine all the filling goodies together in a bowl.
3) Grate cheese in another bowl. This is a good time to mix up all left over cheeses you may have accumulated in your fridge. Add some red pepper flakes to the cheese mix if you want a little bit of heat.
4) Warm the broth on the stove top or in the microwave. It need not be hot, just warm will do as I find warm liquid soaks into the bread better.
5) Layer in an oil sprayed casserole dish or pan, half the bread cubes on the bottom of the dish in a single layer. Add a layer of the filling pressed down to fill any gabs between the bread. Sprinkle on half the cheese. Then again, bread, filling, cheese, if you have enough top the dish with some bread spread out to provide as much coverage as possible.
6) Pour the warm broth over the top of the casserole to fill the dish or pan not more than 1/2” from the top. Put the casserole dish on the baking sheet to catch any spills. Balloon foil over the pan, seal the edges and bake for ~45min. Then remove the foil and bake for another ~20min to make the top crusty and the liquid bubbly.
7) Take from the oven and let it cool on a rack so air gets around the dish. In ~10-15min it should be cool enough to eat. Serve in a bowl topped with fresh chopped parsley if you like.
[x] Flexitarian + Omnivore
[O] Weight Maint
[O] Keto
[O] Mediterranean
[O] Lectin Avoidance: wheat, cheese
[O] Oxalate Avoidance: careful on which veggies
[x] Purine Avoidance
[x] Allergies: GLUTEN
— with changes —
[x] Vegan: use vegan cheese, veggie broth
[x] Vegetarian + Pescatarian: veggie broth
[x] Gluten Free: use left over gluten free bread, but same recipe
Comments
Can keep in the fridge, but the whole point is to use up older veggies and food. So eat this dish up and reheat in the oven or microwave (it does get a bit mushy reheated).
