Recycling

3 hours of dusting, vacuuming, floor scrubbing, sorting, etc. made me a bit sore. The temperature reached at least 90*F Saturday, so it was hot even indoors. Elly and I were wet with sweat, but we were careful to replentish our fluids with tall glasses of ice water throughout the afternoon.
  I left at 5p.m. in time to get home to assemble my adaptation of the quinoa torte on page 275 of Maria Kijac’s The South American Table and throw it in the oven before Rachel, Deborah, and Jill would arrive to discuss the last parts of The Wasteland.  Yes. I turned on the oven on the hottest day of the year. We also had salad, fruit, and breadsticks.
 For dessert I put rainbow sherbert in the  coffee glasses and poured 7upPlus over it to make a float. It tasted good, but looked murky. We decided that next time I should just use one color.
 
I recycled the meal for Sunday dinner, but used spinach and avocado instead of baby greens.  The honey mustard dressing had something I couldn’t identify…what is german spicy brown mustard? The ingredients didn’t list anything unexpected.
 
I found out at the end of lunch that Joel didn’t like the torte.  He had leftover potato salad for his appetizer, though, so I didn’t mind that he left the torte on his plate.
 
1 1/2 c cous cous prepared
1/2 c flour
3 eggs, lightly beaten
3/4 c milk
8 oz (4 ozand 4 oz) queso fresco
spaghetti sauce
1 T cayenne pepper sauce
1 c chicken broth
2 hard-boiled eggs, sliced
oregano
1/2 c grated Parmesan cheese
 
Grease and flour a shallow pan that will hold 8 cups.
Preheat oven to 375*F.
Mix spaghetti sauce and chicken broth in a small saucepan. Bring to a boil, then lower the heat and allow to simmer for about 10 minutes.
Meanwhile, toss the  couscous with flour. Add eggs, milk and 4 oz of the shredded cheese.  Spread this mixture in the bottom of the prepared pan. Layer with sliced egg. Sprinkle with the remaining cheese and oregano to taste. Pour half of the tomato-chicken broth over the cheese. Add the remaining couscous, then finish with a layer of Parmesan cheese.
Bake about 40 minutes, until the top is browned. Remove from oven and allow the torte to cool for at least 5 minutes.  I served it with more spaghetti sauce on top.
Other tortes are more interesting.  Meat and sharper flavored cheeses would be good.  Vegetarian tortes with zuchinni and basil and sundried tomatoes sound enticing, as well.
 
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