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
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)
- 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