Inspired Casserole: A Mediterranean Improvisation

Ingredients: (all organic suggested for optimum flavor and nutritional value)

4-5 medium size ‘Golden Yukon’ potatoes

1 medium size Ruby Yam

1 package pasta—small flat or shell-shaped

1 small or ¾ of a medium size red onion

4 cloves of garlic

4 eggs

½ cup egg whites

¼ cup fresh basil (chopped)

¼ cup fresh parsley (chopped)

2 tablespoons fresh tarragon (chopped)

½ tablespoon sweet red paprika

¼ teaspoon turmeric powder

¼ teaspoon powdered ginger

pinch or two of cayenne pepper

3-4 handfuls of breadcrumbs (seasoned, if available—to add crunch to casserole)

salt to taste (Note: all our recipes are salt-free)

Cooking Instruction:

• Wash the potatoes & yam thoroughly with liquid Castile (Eucalyptus) soap (using a veggie-brush or Dobie pad).
• Cook potatoes & yam (with skin on, for more nutrition & fiber) until soft enough to sink a fork into them—let cool a bit, then slice them into ¼ inch slices (or thicker if you prefer).
• Cook pasta & set aside.
• Chop & sauté onion in olive oil on very low heat until onion pieces become glassy.
• Chop garlic & add to onion—sauté with the added garlic for 5 seconds & remove from burner.
• In a big bowl, mix well potatoes, yam, pasta, sautéed onion & garlic, herbs & spices
• Beat up eggs & egg whites & mix slowly (so as not to break them up too much) with ingredients in the bowl.
• Coat the baking dish (Pyrex glass or stainless steel—avoid aluminum) liberally with olive oil.
• Pour contents of the mixing bowl into the baking dish & spread well for even baking.
• Cover contents with a thin layer of breadcrumbs.
• Bake until all ingredients are thoroughly heated & held together with the hardened (cooked) eggs, & breadcrumbs turn rosy.

Serves a party—or stores well in the fridge for 8 days or more, to be reheated in microwave for main- or side-dish