Recipes

INGREDIENTS:

• 2 tsp extra-virgin olive oil
• 1/2 medium yellow or white onion,diced small (about 1 cup)
• 1 small jalapeño, finely chopped (about 2 tbsp)
• 1 dried chipotle pepper, re-hydrated in 1 cup of very hot water for 10 minutes
• 2 cloves garlic, minced
• 2 eggs
• 1 cup plain silken tofu (8 oz)
• 1/4 cup Pecorino Romano cheese, grated
• 1 12-oz can evaporated skim milk
• 1 tbsp Dijon mustard
• 1/2 cup part-skim mozzarella cheese (2 oz), grated
• 1/4 lb nitrite-free smoked turkey, deli-fresh ham or Canadian bacon (4 oz), cut into 1/4-inch cubes
• 2 tsp fresh oregano leaves (from about 3 sprigs), chopped
• 1/4 cup loosely packed basil leaves, chopped
• 2 tsp fresh thyme (from about 3 sprigs), chopped
• 1/2 cup loosely packed parsley, chopped
• 1/4 tsp fresh ground black pepper
• 8 oz hearty whole-grain bread (such as a boule or baguette), cut into 1-inch cubes (about 4 cups)

INSTRUCTIONS:

1. Heat oil in a large skillet over medium heat. Add onion, jalapeño and re-hydrated whole chipotle pepper to skillet and sauté until onions and jalapeño soften, about 5 minutes. Add garlic and sauté 30 seconds more. Remove from heat and set aside.
2. Combine eggs, tofu, Pecorino-Romano cheese, evaporated milk and mustard in a blender and process until smooth. Pour mixture into a large mixing bowl. Stir in onion mixture as well as mozzarella cheese, turkey, herbs and black pepper. Whisk everything together to combine. Add bread and stir to coat all of the cubes. Cover bowl and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 350°F. Pour bread mixture into a 9-inch deep pie dish. Remove chipotle pepper and discard. Transfer dish to oven and bake for 50 to 55 minutes or until top is crusty and center is set. Remove from oven and let sit for about 10 minutes before slicing into wedges to serve.