Filed under: Recipes – Main Dish
I love this recipe! It’s easy and so tasty. You might want to call it a quiche or a casserole – doesn’t matter, just try it.
Fresh Ingredients
2 cups chopped zucchini
1 cup chopped tomatoes
½ cup chopped onion
1/3 cup grated Parmesan cheese
1-1/2 cup milk
3 eggs
1 T chopped fresh basil (I’ve also used dried basil)
PantryFare
¾ cup Bisquick
Spices and Oils
½ tsp salt
¼ tsp pepper
Add the first three ingredients to a greased pie plate or small baking dish. Mix the Bisquick with the milk, eggs, cheese, salt, pepper, and basil in a bowl. Pour this mixture over the vegetables and bake at 350-375 degrees for 30 to 40 minutes, when a knife comes out clean.
Be healthy!
August 30, 2011
This is making my mouth water! Be sure to top with unsweetened applesauce or possibly a bit of sour cream
Fresh Ingredients
1½ cups shredded potatoes (keep it easy – no need to peel them!)
1½ cups shredded carrots
3 T grated onion
PantryFare
¼ cup plus ½ T whole wheat flour
Spices and Oils
½ tsp salt
¼ tsp pepper
Drain the shredded potatoes in a large strainer while you shred the carrots. Press any remaining liquid out with the back of a large spoon then place the potatoes in a large bowl. Add the carrots and the remaining ingredients, mixing thoroughly.
Preheat a large nonstick skillet over medium heat the oil it lightly. Using 3 tablespoons of mixture, shape pancakes into patties ¼ to ½-inch thick. Cook until golden brown on both sides. If pancakes start to stick, spray them lightly with nonstick cooking spray.
October 6, 2010
Cindy found this recipe on AllRecipes.com. I haven’t tried it yet but it looks easy and sounds very healthy.
Fresh Ingredients
1 small white onion, sliced
3 cloves garlic, crushed
2 cups baby spinach, coarsely chopped
1 bunch beet greens with stems, chopped
PantryFare
1 can kidney beans, drained with 1/4 cup liquid reserved
2/3 cup imitation bacon bits
1/2 cup red wine vinegar
Oils and Spices
2 T olive oil
salt to taste
Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.
Thanks to truckersmom and AllRecipes.com!
September 20, 2010
I’m making this up as I go along so no guarantees for this recipe – yet! If you try it, come back and comment on it please so I can modify it as needed.
Fresh Ingredients
1 cup grated carrots
1 cup grated zucchini
1/2 cup diced onion
1/2 cup diced mushrooms
1 clove garlic, minced
sliced cheddar or jack cheese (optional)
PantryFare
2 cups rolled oats
3 tbsp flour
Spices and Oils
1/4 cup tamari
salt and pepper to taste
oil for frying
Mix everything together (except for oil & cheese) and shape into patties. Brown in skillet over medium-high heat. Place in a baking pan and bake at 350 degrees for 25-30 minutes. Top with a slice of cheese in the last 5 minutes if desired. Serve on a roll with lettuce, tomatoes, and the works.
September 3, 2010
This recipe also calls for a Parmesan sauce that I will call ‘optional’ since it calls for 1/2 stick of butter. Too rich for my blood!
Fresh Ingredients
1-1/2 cup grated zucchini
1/2 cup grated carrot
1 small onion, finely diced
1 garlic clove, pressed
1 egg
1/2 cup milk
2 tbsp butter
PantryFare
8 tbsp flour
Oils and Spices
pinch of basil
herb salt & pepper to taste
oil for frying
Saute the grated zucchini and carrots in 2 tbsp butter for 8-10 minutes. Beat egg and milk, add basil, salt and pepper. Add to vegetables along with enough flour to form the mixture into patties. Pan fry the patties in an oiled skillet until golden.
For the sauce melt 1/2 stick butter and stir in 3 tbsp flour. Add 1/2 cup milk, stirring over medium heat until it starts to thicken. Add 1 cup freshly grated Parmesan or Romano cheese and simmer a few minutes as you stir. Serve on top of patties.
September 3, 2010
Another recipe from Diana Kennedy, The Art of Mexican Cooking using the Pot Beans.
Fresh Ingredients
1 recipe frioles de olla
1 T white onion, finely chopped
Spices and Oils
6 T lard
Heat the lard in a 10″ frying pan. Fry the onion over medium heat until transparent. Add a cupful of the beans and broth and mash down over fairly high heat. As they reduce, add more and keep mashing until all the beans have been added. Continue frying as you scrap the sides and bottom of the pan until the mixture becomes a thick paste and you can see the bottom of the pan as you stir.
If you are preparing the beans ahead, cook them until all the beans have been added and mashed. Then cover tightly to prevent a hard crust from forming on the top. When reheating, sprinkle the top with warm water, mix in and continue with the final frying.
The paste freezes well.
July 7, 2010
I add recipes here that I don’t want to forget. This one comes from Diana Kennedy, The Art of Mexican Cooking (see the above Good Books link to Amazon).
Fresh Ingredients
1/4 white onion, roughly sliced
PantryFare
1/2 pound dry beans – pinto, pink or black turtle
Spices and Oils
1 heaping T lard
sea salt to taste
Remove stones and dirt from the beans and rinse them twice in cold water. Drain. Place in a pot and cover with hot water plus about 3 inches above the beans. Add the onion and lard and bring to a simmer. Continue simmering until the beans are soft, then add salt and continue cooking until the beans are very soft and the broth is soupy. Cooking time will vary depending on the dryness of the beans but plan on an extended time frame and eat the next day.
Pointers from Diana Kennedy:
“Do not soak the beans first; the skin gives off an unpleasant flavor.”
“Do not add the salt until the skins are soft, or they will toughen.”
“Do not leave the beans at room temperature for any length of time; they ferment easily”
Always use the bean broth . . . throw out the book that tells you to discard it.”
July 7, 2010
Fresh Ingredients
2-3 leaves kale, chopped
2-3 leaves chard, chopped
1 tsp fresh rosemary, chopped
1-2 cloves garlic, minced
PantryFare
1 can chickpeas
1 can diced tomatoes (or 4 fresh plum tomatoes)
1/2 cup quinoa
1/2 cup vegetable broth
Spices and Oils
1 tsp olive oil
1 tsp corriander
1 tsp Italian herbs
dash of red pepper flakes
Put the olive oil, garlic, all spices and herbs in a soup pan or large skillet. Saute on medium heat for a couple minutes. Add the vegetable broth. Drain and rinse the canned chickpeas. Add them along with the tomatoes, quinoa to the seasoned broth. Layer the kale and chard on top, cover pan and cook 15-20 minutes.
For cold leftovers, place on a bed of Romain leaves.
Serves 3-4
July 1, 2010
Fresh Ingredients
1 medium eggplant, chopped into 1” pieces
1 medium zucchini, sliced
1 bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes
Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.
Be healthy!
May 12, 2010
Fresh Ingredients
Beet greens and stems, chopped
1 small portabello mushroom
1 clove garlic
2 T pesto
PantryFare
1 cup dried fava beans
Spices and Oils
1/8 cup olive oil
1 T plum vinegar
¼ tsp salt
Cook the fava beans 2 hours, until soft. Cool and peel the outside skins off to discard. Place beans, oil, garlic and pesto in food processor and puree. Add water as necessary to get a consistency that holds together, but just barely.
Steam the beet greens and mix in bowl with salt and vinegar. Sautee the mushrooms and add to the greens. Heat the fava puree and plate together, either adjacent or with a bed of the pureed beans.
Be healthy!
April 30, 2010
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