bcmom's kitchen

bcmom's kitchen

Tuesday, August 23, 2011

Vegetable Oven Pancake

I posted a recipe a while back for a Puffed Oven Pancake we really liked.  I served it with fried apples and thought of it as breakfast or dessert or 'breakfast for dinner'.  It never occurred to me to try vegetables or that it could be a main dish - until I saw this recipe, and then I just had to try it.  We had this for dinner one night last week.

Vegetable Oven Pancake

  • 2 T butter
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon salt, divided
  • 2 cups fresh broccoli florets
  • 1 cup chopped green pepper
  • 1 cup chopped tomato
  • 1/2 cup chopped red onion
  • 2 tablespoons water
  • 1/8 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  1. Place butter in a 9-in. pie plate or cast iron skillet; heat in a 450° oven until melted. Carefully tilt pan to coat bottom and sides. In a large bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14-16 minutes or until puffed around the edges and golden brown.
  2. Meanwhile, in a large skillet, cook the broccoli, green pepper, tomato and onion in water for 8-10 minutes or until crisp-tender; drain well. Add pepper and remaining salt.
  3. Sprinkle 1/2 cup cheese over pancake; top with vegetables and remaining cheese. Bake 3-4 minutes longer or until cheese is melted. Cut into four wedges; serve immediately. Yield: 4 servings.
recipe from Taste of Home

Of course, this is just the basic recipe.  The lady who submitted the recipe to Taste of Home said that they like to vary the vegetables depending on what's in season, so...

I used 1/2 a medium onion, 1 green pepper, 2 cups chopped zucchini, 2 handfuls chopped chard, and 3 Roma tomatoes - all things chopped, whether I said so or not.  Everything but the onion came straight out of my garden!  Instead of cooking the vegetables in water, I sauteed everything in a little olive oil starting with the onion and pepper, and then adding the zucchini and chard and finally the tomatoes when everything else was mostly cooked.

4 servings?  Really?  Jeffrey and I ate the whole thing ourselves.  We really liked it.  I thought maybe it had too much cheese, but Jeffrey thought it was just right.  Next time I want to add a touch more salt to the vegetables, and even though it says to cut into wedges and serve immediately, I think it needs to sit for a few minutes when you take it out of the oven, so the cheese can set up a bit.  Other than that - perfect!  I will definitely be making this again.
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Tuesday, August 16, 2011

Chocolate Fudge Sauce

Posted on facebook this morning, and I'm thinking I must try this.

Chocolate Fudge Sauce
Fix-It and Forget-It Cookbook Revised and Updated, pg. 252

Makes 1½-2 cups sauce
Prep Time: 10-15 minutes
Cooking Time: 1½ hours
Ideal slow-cooker size: 4- to 5-qt.

  • 5 squares unsweetened baking chocolate
  • 1 stick (1/2 cup) butter, cut in pieces
  • 5.3-oz. can evaporated milk
  • 3 cups powdered sugar
  • 1½ tsp. vanilla extract
  1. Mix all ingredients in slow cooker.
  2. Cover and cook on High 30 minutes. Stir.
  3. Cover and cook up to another hour, or until chocolate and butter are melted and sauce is smooth.
  4. Store in refrigerator.
Cover of Cover via Amazon
Serving suggestions: Serve over ice cream and cake! Or use it as a fondue for fruit!

Variation: Add ½ cup smooth or chunky peanut butter to Step 1.

Looks yummy, huh?
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Thursday, August 4, 2011

Lazy Day Pasta

The original recipe is called Lazy Day Mostaccioli, though I usually use penne - which is basically shaped the same.  You throw the pasta in without boiling it first and can prepare this early in the day or the night before - whenever you have time, and it's ready to bake at dinner time.

Here's how I made it yesterday:

Lazy Day Mostaccioli

  • 1/2 lb. ground beef
  • 1/2 a medium onion, chopped
  • 8 oz. chopped mushrooms
  • 1 tsp. Italian seasoning
  • 1 26 oz. can of spaghetti sauce
  • 1 can of diced tomatoes
  • 2 cups cottage cheese
  • 1 tsp. oregano
  • 1 egg
  • 8 oz. mostaccioli noodles (or penne)
  • 1 lb. mozzarella cheese, shredded
  • Chopped chard, sauteed in olive oil
  • Parmesan cheese
  1. Cook ground beef with onion until brown. Add chopped mushrooms and cook until beef is well browned and mushrooms are done; stir in Italian seasoning.  Add sauce and tomatoes and simmer 20 minutes.  
  2. While this is simmering, saute chard in olive oil until it starts to wilt.  Add a bit of water, cover, and cook until done.
  3. Mix together the cottage cheese, oregano, and egg; set aside.  
  4. Grease 13"x9" pan.  Now start layering - about 1/3 of the meat sauce, 1/2 the noodles, 1/2 the cottage cheese mix, 1/2 the chard, and a light layer of cheese (about 1/3).  Repeat.  Then layer on the rest of the meat sauce and the rest of the cheese.  Sprinkle Parmesan over all.  Add 1/2 cup water over the top.  Let sit for at least 1 hour or overnight in the refrigerator.  
  5. Bake at 350° for 50 minutes or until brown and bubbly.  Let sit 10 minutes before serving.

Follow the instructions the first time.  If too watery, decrease water to 1/4 cup, if too dry, add 3/4 cup water.

The original recipe called for 1/2 lb. hamburger and 1/2 lb. sausage, and a 10 oz. package of frozen spinach.  I used the mushrooms because I had some that needed used and the chard because I have plenty of it coming out of the garden, so I might as well use it.  It turned out so good!

I served it with zucchini (also from the garden and sauteed in olive oil) and fresh homemade sourdough bread.  Perfect!

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