1 1/3 c milk
3 eggs
3/4 c. flour
1 onion, diced
Mix milk, eggs, flour. Butter and flour pan. Put extras in. Pour egg stuff on.
Bake at 350 for 35-40 minutes. Let sit 10 minutes.
Options:
(2-3 stalks broccoli, 3 cups cheddar)
(Layered spinach and crumbled feta.)
(3 tomatos, shredded cheese, basil)
(1 lb meat and cheese)
Another experiment. So much of what I’ve read indicates that Americans eat too much meat and not enough of a number of other things. My housemates are confirmed meatatarians, but they are willing to experiment with a vegetarian meal or two a week. This one passed with flying colours, with both of them going back for multiple servings. This recipe claims to be a serving for one, but given the amount that happened when I upped all the ingredients for four servings, I don’t think that’s accurate. We had leftovers for at least 5 more servings past the dinner I made it for.
1/2 c cooked lentils (measure the lentils, then cook them)
1 c brown rice, cooked (cook the rice, then measure it)
Beef bouillon (My guess was 1/2 c per serving)
1 raw, chopped onion (I added some garlic, too, as for the most part, putting onion in a recipe like this feels weird with no garlic.)
1/2 c canned tomato juice
Pinch basil (I added some black pepper, as well)
Mix lentils, rice, and onion (and garlic, I pressed it). Add basil (and pepper) to taste. Add liquids, mix well. Put in casserole dish. Cover and bake at 325 for 30 minutes.
3 T oil
1/2 c thinly sliced onion
10 eggs
1 c finely chopped raw spinach (1/2 lb)
1/3 c grated Parmesan cheese
1 T chopped parsley
1 small clove garlic, crushed (I think I used a couple, my household really loves garlic.)
1 tsp salt
1/4 tsp pepper
PReheat oven to 350. Heat oil in 10 inch heavy skillet (if using cast iron, make sure it is well-seasoned, or reseason it before starting.) Add onion, saute until onion is tender and golden brown. In large bowl, combine remaining ingredients. With wire whisk or fork, beat until well blended. Turn into skillet, with onion. Cook over low heat, lifting from bottom with spatula as eggs set. (It says three minutes, I guesstimated when it looked right-ish.) Bake, uncovered, 10 minutes, or until top is set. This can take quite a bit. With spatula, loosen from bottom and around edges. Cut into wedges and serve.
Steam spinach until wilted, pat it dry, pack into ice cube trays. Pop out and use as needed.
2 lbs mushrooms
6 T butter
8 oz cream cheese
1/2 c crumbled Bleu Cheese
2 T ch onion
Remove mushroom stems. Chop up enough to make 1/2 c. Cook/Saute stems in butter for a bit. Combine cheeses, add stems and onions. Brown backs and tops of caps a little in the butter. Put cheese mixture into caps. (Generally a good idea to make to this point and then take them to wherever they will be eaten before broiling.) Broil until golden brown.
I never really follow the ratios here, especially the cream cheese to other cheese one. Works more as “mix crumbled other cheese into cream cheese until you think it looks right.” I also always have more goo than mushrooms to put the goo in, but it makes really tasty sandwiches, so I’ve never minded. Particularly good using portabella, but you want to saute both sides of those fairly thoroughly before cheesing and broiling them. Also works well with feta replacing the bleu.
2 lb potato – skin on, cut up into bite sized pieces
2 cloves of garlic (give or take your taste for it) – skin on
1/4 c parsley
1 1/2 tsp grated orange rind
1 tsp thyme
salt and pepper to taste
Put oil in roasting pan. heat 5-10 minutes at 450. Add garlic, heat another 5-10 minutes. Add potatos, make sure get fairly covered with the garlic oil. Bake for 50 minutes, stirring every 10, adding salt and pepper as seems apt. Peel and crush garlic, mix with spices, stir into potats. The parsley I generally cut back on a bit in the mixture, sometimes other spices used, etc… Even just the potats roasted this way with just the salt and pepper and garlic is pretty spiffy.