Best served warm.
Here is a delicious, light, savoury muffin that’s filled with sharp cheese, green onions, parsley, and dill.
You could eat it as you would have a slice of bread to accompany soup, a casserole, or stew. Or have it for breakfast with eggs. Or just enjoy it on its own, toasted with a bit of butter.
I can tolerate very small amounts of milk, such as a butter pat, once in a rare while. This muffin definitely deserves to be is one of those “whiles.”
This salmon dish is wonderful for three reasons: it’s absolutely delicious, it’s a no-brainer in terms of preparation, and it can be cooked quickly in the microwave. In other words, my kind of dish.
It’s also tried and true—a family dish for special occasions such as my birthday last Sunday. My spouse put it together, but with some under-his-breath muttering as I was making him measure the ingredients for the blog. He’s a slap-it-together kind of cook so I was, I’m afraid, inhibiting his creativity.
Still, he patiently helped me with the photography…well, it was my birthday, wasn’t it?
I had one of those lightbulb moments over the holidays.
What would happen, I asked myself, if I altered my faux cheesecake recipe, made with white beans, into a savoury instead of a sweet? As a savoury, it would be perfect for most people with food sensitivities except those who can’t handle eggs. It has no flour (gluten-free), no milk (dairy-free), and no sugar (good for dieters).
The question now was: What could I add to give it nutrition and flavour? For my second experiment, my choices were cauliflower, cheese, fresh dill, and olives. The result? A delicious and completely new eating experience!