|
|
By mlb, on March 20th, 2007%
Just when I start to think about changing the blog theme to something more Springy, it gets all cold again. The kind of weather where you want to make a creamy sauce and bake something in it. Something like potatoes. The kind of weather where there’s a pork tenderloin involved in the whole thing as well.
I started with an idea — mmmmm…lavender and goat cheese — and ended up with a whole meal.
Lavender-Goat Cheese Potatoes
This made two 1-cup ramekins. In fact I had a little extra sauce left over. I’m sure I will be able to figure something out. My point is though, if you want to double this, add another potato, then double the whole recipe, and it should serve around 6).
3 small yellow potatoes, scrubbed and sliced thinly, peeled or unpeeled, your choice (figure about 1.5 potatoes per person for a generous serving)
1 clove . . . → Read More: Lavender-Goat Cheese Potatoes…Oh and Some Pork
By mlb, on February 9th, 2007%
Super Foods count here is three. Not too bad. This turned into a very successful experiment. jwa was a bit skeptical, as he is with all things that involve pumpkin. Although, once I told him I was using butternut squash as a substitute, he relaxed. He has some kind of weird pumpkin phobia that strikes in the Fall and doesn’t leave until Spring.
I changed this a bit from the original — I added olive oil, the sausage and the roux. I also used chicken broth in this version (mahahahaha, Vegetarian Times!) rendering it meat-laced and definitely un-vegetarian. You can use vegetable broth if you’d like.
Feta-Pumpkin (Squash) Casserole
Based on a recipe in The Vegetarian Times
1 tbsp olive oil (plus a little extra for the pan, if desired)
1/4 cup dry sherry
1/4 cup vegetable broth or chicken broth
1 small white onion, chopped
3 cloves garlic, minced
1 medium tomato, diced
1 small . . . → Read More: Super Foods Friday#6: Feta and Pumpkin Casserole
By mlb, on October 4th, 2006%
I am going to betray my Midwest roots here by offering a casserole for today’s post. A chicken-fajita casserole but a casserole none the less. Do I call it a hotdish? Hell no. I only went to college in Minnesota — I’m not from there.
jwa wanted tacos. I wanted to put something in the oven. This was a compromise. Kind of tacoey but baked, warm and gooey and good. Perfect for the chillier weather we are having now.
Chicken Fajita Casserole
(This could easily be vegetarian — just omit the chicken)
8 or so corn tortillas, however many you will need to make two layers in
a lasagna-sized baking dish
1 can of refried beans (black beans or kidney
beans would work too), warmed up so that they are easier to spread
1 yellow bell pepper, cut into strips
6 cremini mushrooms, sliced
1 tbsp vegetable or canola oil
1 red bell pepper, cut into strips
1 jalapeno, seeded . . . → Read More: (Not a Hotdish) It’s Chicken Fajita Casserole
By mlb, on August 30th, 2006%
Recently, our neighbor asked if we wanted some of their zucchini — their garden was being over-run, apparently. Of course, I replied, for I am quite fond of zucchini. Besides, the mystery squash plant in our garden that I *thought* was a zucchini is actually, well, still a mystery squash.
So, I found myself with two very large (about 3/4 of a pound each) squash. I remember trying a zucchini casserole once, from The Big Book of Casseroles, which utilized grated zucchini, sour cream and Parmesan cheese. I remember that being the very first time jwa ate zucchini without complaint. I looked again at the two very big zucchinis on the counter — I would definitely need help eating them.
Yep, this was a job for The Big Book of Casseroles, all right.
Grated Zucchini Casserole
2 big zucchinis, yellow or green, totaling about 1 1/2 – 1 3/4 pounds
1/2 tbsp . . . → Read More: Attack of the Killer Zucchini Casserole
By mlb, on December 19th, 2005%
Oh, look, it’s more bubbling, baked things! Isn’t that what Winter is for? Why yes, yes it is. I really love moussaka. This, too, I would get at Greek Islands. I don’t know, there’s just something about lamb, red wine and cinnamon…
While I was a vegetarian, the one meat I think I thought back fondly about the most was probably lamb. Not that I ate it that often, because I didn’t, but because it was so interesting tasting. Nowadays, I probably have lamb a few times a year and moussaka is a great way to do that.
For these — instead of making a big lasagne-sized casserole — I made individual moussakas in oven-safe bowls. So cute!
If you had one cup or a bit bigger ramekins, you could easily make four moussakas with this recipe. If you had bigger soup bowls and were starving, you could make two big . . . → Read More: Eggplant & Lamb Moussaka Madness
|
About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
|
