Cheddar Beer Bread January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentAnother little gem from the Misericordia O.R. Staff Cookbook (thanks Edie for this great cookbook!)!
Cheddar Beer Bread
Ingredients
3 cups flour
1 Tbsp baking powder
3/4 tsp salt
2 Tbsp sugar
2 cups grated sharp (old) cheddar cheese
1/2 cup finely chopped onion
3 garlic cloves, minced
12 oz. can beer
Preheat oven to 350°F. Combine all ingredients except the beer in a bowl with a fork. Add beer a quarter at a time until all the ingredients are blended. Spoon into a greased 4 X 8 loaf pan. Bake for 1 hour. Remove from pan and cool on a wire rack.
Spinach Cheese Frittata January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentSpinach Cheese Frittata
Another great find in a cookbook that was a Christmas gift! Delicious casserole! Preheat oven to 300°F.
Ingredients Supplies/Equipment
2 cloves fresh garlic frying pan
1 small cooking onion hand whisk
1 Tbsp butter 9″ square baking dish
9 – 10 large eggs
1/2 cup milk
1 box (300 g) frozen chopped spinach (thawed and squeezed dry)
1 brick (250 g) cream cheese, cut into small cubes
1 cup cheddar cheese, grated
Cook garlic, onion and butter together in frying pan until garlic is clear and onion is cooked. Let cool. Meanwhile, grate cheddar cheese and cut cream cheese into small cubes. Squeeze liquid out of thawed spinach by rolling in a paper towel. Whisk eggs until frothy. Add milk, a sprinkle of salt and pepper, and whisk together. Add garlic and onion mixture, spinach, cream cheese, cheddar cheese and mix together. Pour into a 9″ square
baking dish and bake at 300°F for 30 – 40 minutes until edges are golden brown and center is firm.
The cream cheese is such a soft, gooey delight! It’s wonderful!
Tex Mex Meat Loaf January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentTex-Mex Meat Loaf
Preheat oven to 375°F. Add more chili powder if you like! The nice part is, you don’t have to brown the ground beef!
Ingredients Supplies/Equipment
1 1/2 lb (680 g) ground beef* standard loaf pan
3 slices bread
1 egg
10 oz can diced tomatoes (300 mL)
1 small onion, chopped
1/4 tsp black pepper
1 tsp chili powder
Ingredients (topping)
1/3 cup chili sauce (Louisiana hot sauce, whatever)
1/4 cup cheddar cheese, grated
Tear bread into small pieces. Combine main ingredients in a bowl. Spread into an ungreased loaf pan. Bake 1 hour in 375°F oven; drain excess drippings. Spoon chili sauce over cooked loaf, sprinkle with cheese, and bake an additional 15 minutes. The bread is awesome!
*You could use “Veggie Ground Round” instead of ground beef, although I haven’t tried it that way yet.
Creamed Eggs Au Gratin March 30, 2009
Posted by Teresa in : Breakfast, Dinner, Lunch , add a commentThis is a delicious recipe from the Joy of Cooking. You’ll need 4 boiled eggs.
Preheat oven to 350F. Heat until blended in a frying pan over low heat
- 1 Tbsp butter
- 1 Tbsp olive oil
Add
- 1/4 cup minced onion or shallots
Cook the onion, stirring, until softened but not browned (about 5 minutes). Remove from heat. The recipe says to put the onion mixture into a bowl and add everything to that, but I just added the ingredients below to the frying pan (it was pretty cool by the time I was ready to add stuff). It saves dirtying another bowl! Add and mix together gently:
- 4 hard-boiled eggs, chopped or sliced
- 1 cup of white sauce (see recipe here, or if you had to, you could use store-bought Alfredo sauce)
- 2 Tbsp of chopped herbs (I used some fresh parsley and dried Basil)
- 1 tsp Dijon mustard
- 1/2 tsp minced garlic
- salt and pepper to taste
You can add other things too. I had an avocado that was ripe, so I cut it in half, scooped out one half and threw that in, cut into pieces about the same size as the eggs were cut into. I could also imagine adding a few capers, or grated cheese, and the Joy recommends 1 tsp. curry powder (added to the onions). Once everything is mixed in, transfer it to a baking dish (I used a 9 inch square pan). Sprinkle with
- 3/4 cup (or more, depending on your dish) fresh bread crumbs
- 1 Tbsp butter, cut into small pieces.
Bake until heated through and browned, about 15 to 20 minutes (less if the eggs are warm from just being boiled). If desired, place briefly under the broiler to brown and crisp the crumbs.
I wish I had taken a picture of it — it looked absolutely amazing and tasted that way too! 
Mushroom Casserole March 16, 2009
Posted by Teresa in : Dinner , add a commentThis recipe comes from 101cookbooks – a great site for healthy, unique recipes!
Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9×13 baking dish – just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
Serves about 8.
