So I might have entered a cooking contest…and this is the link to the recipe that I entered in the contest. So feel free to check it out and leave some comments! I’ll have a real post tomorrow, another amazing cookie recipe at that!
Taste of Fall Squash Gratin
So last month I participated in an egg challenge. This wound up opening the door to the world of eggs, a world that I wasn’t very familiar with prior to the International Incident which in a way was the point of the exercise. I wound up going thru my cook books and checking out all of the egg recipes I had skipped over, yet I kept going back to baked eggs. So I decided to keep experimenting with them and seeing what other delicious taste combinations I could find. Once upon a Thanksgiving ago I found that mashed potatoes and eggs go together really well in the form on a delicious mashed potato omelett. I decided to take that concept and add to it, while changing it from a cheesy omelett to the power house that is a baked egg. Some googling let me know that this was actually very similar to a dish known as Irish Colcannon minus the meat…and with some veggie changes. So in tribute to that ancient recipe I am dubbing these Irish Eggs.
1 lb potatoes, diced
1 tbsp butter
1/4 cup milk
1 lb spinach, thawed and chopped
1 onion, chopped
2 oz cheese, shredded
1. Bring a large pot of water to a boil and add the potatoes. Cook until the potatoes are tender, then drain and mash. Add seasoning to taste along with butter and milk.
2. Preheat oven to 375.
4. Spread the mashed potatoes on the botton of an 9×9 pan. Add the spinach over top. Create four wells in the spinach/mashed potatoes add crack the eggs into the wells. Top with cheese
5. Bake for 15minutes, or until eggs are fully cooked. Enjoy!
Another simple dish that is perfect for a filling breakfast or a light dinner. I am now officially a fan of baked eggs and I look forward to figuring how many other ways I can prepare them. I am also going to attempt to do a poached egg as well at some point…maybe…
Lavender Raspberry Cream
Confession: I have never eaten or cooked with Lavender before. I once saw a Lavender Scone at a bakery outside of Pittsburgh but didn’t order it, instead I went for the classic Maple Scone. So when I saw that lavender was the “secret ingredient” for the International Incident Party I was nervous. I thought about skipping this month or feigning a last minute illness and then realized that this was a good thing. I normally stick to recipes that are vegetarian version of the comfort foods I grew up with, or the vegetarian versions of meals I see at restaurants. This was a chance to branch out and do something different. So I decided to go all out and not only use a new ingredient but try a new cooking technique. When I was growing up occasionally my dad would go all out and become a short-order chef for the morning. Mostly we stuck to simple egg orders but every now and then he would make crepes for us. Delicious yummy crepes with random stuff inside of them or just a basic crepe with some cream cheese and maple syrup. So I found an old school recipe for crepes and started experimenting. After finding the right batter I decided it needed more than just a normal filling, it needed a special lavender infused filling. So I got out the food processor and had some fun with that as well. In the end only one crepe survived…something about over greasing and then under-greasing the pan…but just needed one crepe for the picture with the right filling and that’s what we got.
Ingredients for Crepe:
1/2 cup milk
1/3 cup all purpose flour
2 tsp lavender, crushed
1 pinch salt
1 tsp vegetable oil
2 oz cream cheese
1 tsp lavender, crushed
1/2 cup raspberries
1. Mix the egg, milk, flour, lavender, salt, and vegetable oil. Chill in the fridge for one hour.
2. Heat a lightly greased skillet over medium heat. Spoon 1/4 of the mixture in the skillet and tilt in order to cover the bottom fully. Cook for three minutes, until bottom in brown, then flip and cook the other side an additional three minutes. remove
3. Meanwhile cream the remaining lavender with the cream cheese and the raspberries. Spoon into the cooked crepes, roll, and SERVE!
This recipe should make four delicious crepes if you aren’t a spaz like me. Enjoy!
There has been a lot of action in the Casa de Dancing Veggies lately, lots of cooking and lots of recipe testing. In theory by the end of tonight I should have two more posts in addition to this one to celebrate two blog parties. One is the monthly International Incident Party hosted by Jeroxie and the other is a new one courtesy of RSVP Redux. Both pushed me to the edge and required me to use ingredients that I had either never used before or to use ingredients in a whole new way. I was also able to add a new cooking technique which is always a positive thing. Before I get ahead of myself though I figured I should share a recipe that is beyond basic beyond simple and also a great vegetarian dish to share with meat eating friends. When I went vegetarian over a decade ago I was really on my own when it came to cooking. I was inspired to go Veggie as a protest to my parents going on the Adkins diet (yuck) because I realized that all the delicious meals I enjoyed were no longer going to be a regular occurrence in the house. So I grabbed some of my mom’s cookbooks and started messing around in the kitchen…much to my dad’s “enjoyment”. Once I got to college I start finding recipes online and came across a recipe for lentil bolognese. At this time in my life I had only heard of lentils, normally in regards to various soups but had never really had them. This changed shortly thereafter when my dad took my sister and I to get Indian food and I had Dal for the first time. I decided I needed to revisit that strange bolognese recipe and see what it was all about. That first experiment was a crash and burn, with a very weak sauce that lacked the flavors I was expecting. This is when the experimenting really began, going from onions to leeks changing from garlic powder to roasted garlic to garlic cloves. Adding spices and subtracting spices…trying to get a taste that was more sauce and less soup. In the end this is what I had:
1 onion, chopped
3 garlic cloves, crushed
2 carrots, grated
1 red pepper, diced
1 leek, chopped
3 tbsp olive oil
2/3 cup red lentils
14oz can diced tomatoes (no salt added)
1 1/4 cups veggie stock
1 tsp marjoram
1 tsp basil
1/2 tbsp oregano
1. In a large saucepan heat the oil over medium heat. Add the onion, garlic, pepper, carrots, and leeks and cook for 5 minutes until soft. Stir often
2. Add the lentil, tomatoes, stock, and seasonings. Bring to a boil, and then cover turning heat to low and simmer for 20minutes.
3. Serve over favorite pasta or over brown rice.
Told you it was a simple recipe. Once the cutting is done everything just gets tossed in together. This could also be done in a slow cooker starting from Step 2. Slow cookers are amazing inventions and I don’t know how I would have survived my first apartment without one!