Main Dishes

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CHILI SPOONBREAD – Creamy Goodness!

chili spoonbread1 textNever heard of spoonbread? Neither had I, but I saw it on America’s Test Kitchen and it looked delicious. A popular dish in the southern United States, it’s kind of a cross between cornbread and a soufflé.

As is my usual practice, I followed the recipe the first time I made it. It was good, but I doubted I’d ever make it again (even though it was pretty simple). Then I spied the leftover CHILI CON QUESO from a previous blogpost. Hmmm! I wondered if it could be incorporated into the spoonbread to kick it up a notch.

Oh, yeah! Worked like a charm. Turned out to be a wonderful twofer bonus: improved the spoonbread, AND made use of the Chili Con Queso before I could grab the Doritos and scarf down the lot….uh, just so it wouldn’t go to waste.

NOTE: This recipe calls for 3 whole eggs and 1 egg white. As self-proclaimed Queen Of Freeze, I feel it my duty to suggest you beat the unused yolk with a tablespoon of water and freeze this for future use as an egg wash or to use in a recipe that calls for egg yolks only.

CHILI-CHEESE SPOONBREAD – makes 4 individual servings

  • 157g (1 cup) fine-grind cornmeal (Bob’s Red Mill makes this)
  • 561g (2¼ cups) milk (any kind – I use nonfat)
  • 2 raw cobs of fresh corn (white or yellow) OR 170g (1.5 cups) frozen or canned corn
  • 56g (4 T) butter
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup chili con queso  OR 63g (1/3 cup) red salsa
  •                                               57g (2 oz) Jack cheese, shredded
  •                                               57g (2 oz) med. cheddar cheese, shredded
  • 3 eggs, separated
  • 1 egg white
  • 1/3 tsp cream of tartar

In a bowl, combine the cornmeal and milk. This will soften the cornmeal so it’s not so gritty. Set aside while you prepare the rest of the recipe.

Butter 4  1¼ cup soufflé dishes.

If you don’t happen to have chili con queso, make it by combining the salsa and cheeses in a saucepan over a low flame, until the cheese is melted. Cool. (You can do this ahead of time.)

Remove the husk and silk from the corn cobs, then wash and dry them. Next (this may sound daunting, but I promise you it’s not) holding each cob at an angle, remove the kernels by running a sharp knife down the sides. It’s easiest to begin a couple of inches from the top and work downwards, away from you. Then flip the cob, and remove the bit that was at the top in the same manner. You’ll get about 3/4 cup of corn from each cob – I found that amazing.

In a saucepan, melt the butter and cook corn over medium flame, until it begins to brown – about 15 minutes. Stir often.

Then add in salt, sugar, and cornmeal/milk mixture. Cover and let steep 10 minutes.

Bring corn mixture to a simmer and stir until it thickens – about 5 minutes. Shut off flame and stir in the chili con queso.

Pour mixture into a large bowl and let cool 20 minutes.

Preheat oven to 200°C {400ºF) in middle position.

Stir the yolks together in a small bowl, then mix into the batter once it’s cooled for 20 minutes (you don’t want to cook the egg yolks).

Using an electric mixer on high, beat the egg whites and cream of tartar together until stiff peaks form.

Spoon about 1/3 of beaten whites into the batter and whisk in – you don’t have to be excessively gentle with this just yet.

Once those whites are incorporated, pour the rest of whites into the batter and very gently whisk them in by dipping the whisk into the batter then lifting it out. OR, you can use a rubber spatula and fold the whites in. These whites are going to cause the batter to rise, so you don’t want to deflate them by stirring too vigorously.

Divide batter amongst the 4 soufflé dishes and put in preheated 200°C (400°F) oven. (It’s easier to manage if you place the dishes on a cookie sheet.)

IMMEDIATELY TURN OVEN DOWN TO 180C° / 350º F°

Bake for 20-22 minutes, if you like a creamy center (I do!). If you jiggle the soufflé dish, the center should wobble. But, if you want the center cooked like the sides (more bread-like), then bake another 2 minutes – the center won’t jiggle.

If there are leftovers, store Chili Spoonbread in the soufflé bowls. Then microwave about 1 minute 15 seconds when ready to eat.

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PESTO TRAPANESE – Presto Pasta!

pesto trapanese2 text

PESTO TRAPANESE should be called PESTO TRAPAN-EASY!  It’s one of the fastest homemade meals you’re likely to come across. The time it takes to boil the pasta water and cook the spaghetti noodles, is the time it takes to make this dish. Impossible, you say?! Not at all. While the pasta is cooking, you prepare the pesto. It’s that fast.

For those of you who make your own pasta (like I do), the time is only slightly longer. I’ll prep the pesto ingredients (which only takes about 5 minutes), THEN put the water on to boil. While the water is heating up, I roll out the pasta dough. Generally, by the time the pasta is made, the water is at a full boil. Perfect!

PESTO TRAPANESE – serves about 3-4 (depending on how hungry people are)

  • 1/4 cup slivered almonds, toasted
  • 2½ cups sweet cherry tomatoes
  • 1/2 cup fresh basil, chopped
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 T deli-sliced jalapeño peppers (I use ‘tamed’ spice level – but if you want more kick, go to ‘hot’)
  • 1/3 cup extra virgin olive oil (use a good quality)
  • 1/2 cup (+ extra for sprinkling) Parmesan cheese, grated
  • 1 lb spaghetti noodles

Bring a large pot of salted water to a full boil.

While water is heating, toast the almonds, wash the tomatoes and basil, and measure the salt, red pepper flakes, jalapeños, olive oil, and parmesan. Chop basil.

When pasta goes in the boiling water, put the almonds, tomatoes, basil, salt, flakes, and jalapeños in a blender or food processor. Pulse several times to break up ingredients. Then let machine run continually as you slowly pour in the olive oil to emulsify the pesto. Adjust seasoning, if needed.

Drain pasta when cooked, then return to empty pot. Stir in pesto and the 1/2 cup Parmesan. Serve, sprinkling on extra Parmesan, if you like.

 

 

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GNOCCHI WITH BROWN BUTTER SAGE SAUCE

gnocchi 2

Making Potato Gnocchi from scratch sounds scarier than it really is. Honestly! Basically, all you have to do is make mashed potatoes, roll them into ropes, cut them into 1″ pieces, and boil them. You can even get the kids involved…or your spouse.

The potatoes need to be lump-free, so you’ll need either a ricer or a food mill. Another tool that is nice, but not essential, is a gnocchi board (see photo) to form the ridges. A fork will work if you don’t have one. (The ridges help hold the sauce.)

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A huge bonus to making gnocchi is they freeze well so, as long as you’re at it, you may as well make extra for those days when you lack the desire, time, energy, and desire (it bears mentioning twice!) to cook.

I’ve included a Brown Butter Sage Sauce recipe below, but you can top gnocchi with pesto, pink sauce, or anything you fancy.

POTATO GNOCCHI

  • 1.5 lbs (approximately) russet potatoes
  • 1 egg, beaten
  • 1 cup flour
  • 1 tsp salt

Peel and chop potatoes in thirds. Boil in salted water until easily pierced with a fork. Drain.

Immediately put the hot potatoes through a ricer or food mill. Stir in the salt and flour first, then the egg. (Adding the flour first cools down the potatoes a bit to prevent cooking the egg.)

Empty the potato mixture onto a well floured board and knead the dough for about 30 seconds to get it to stick together.

Have ready a cookie sheet lined with parchment or waxed paper and, if you’re going to be eating immediately, start the water boiling in a large pot.

Pull off kiwi sized (it really doesn’t matter is it’s not exact) hunks of potato dough and, on a well floured board, roll into a rope 1/2″ in diameter. If your rope is too long for your board, use a smaller hunk for the rest. Slice into 1″ segments. Form ridges by rolling each one along a gnocchi board or the backside of a fork, going towards the tip of the tines. The ridges help the sauce to adhere to the gnocchi. Place them on the cookie sheet, not touching. Continue until all dough is done.

When the water is fully boiling, drop in desired amount of gnocchi. Once they’ve all floated to the top, turn off heat and let them sit in water for 30 seconds. Remove the cooked gnocchi with a slotted spoon to the sauce. Save the gnocchi water to add to the sauce, as needed – the water will extend the sauce, and the flour will thicken it.

NOTE: If you don’t want to cook the gnocchi immediately, place cookie sheet in freezer. When gnocchi are frozen, store them in portion sized containers.

BROWN BUTTER SAGE SAUCE – for 2-3 servings

  • 4 T butter
  • 1 small shallot, minced
  • 1 tsp fresh sage, chopped
  • 1½ tsp lemon juice
  • 1/4 tsp salt

NOTE: Prepare the sauce just before cooking the gnocchi.

Melt butter in a 10″-12″ skillet over medium-high flame, swirling until butter turns amber and becomes aromatic (about 1½-2 minutes). Remove pan from burner and add in sage and shallots, stirring for 1 minute off-heat (the residual heat is enough to cook the sage and shallots). Blend in salt and lemon juice. Cover to keep warm.

Spoon cooked gnocchi directly into sauce. Add gnocchi water, if needed to expand the sauce.

Top with a grated hard cheese such as Pecorino-Romano, if you like.

 

 

 

 

 

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QUINOA STUFFED EGGPLANT – Get Ready For Summer!

quinoa stuffed eggplant text

Last week I wrote about CHOCOLATE WACKY CAKE after being asked to use and critique a coconut balsamic vinegar. I know vinegar, particularly balsamic, sounds like a crazy ingredient for a chocolate cake, but it’s amazing – try it, and thank me later.

This week I’m posting about about QUINOA STUFFED EGGPLANT, which also calls for vinegar. It’s an easy recipe, and excellent to add to your repertoire for when your friends come calling with bags of eggplant from their garden.

NOTE: You can substitute rice or sorghum for the quinoa.

QUINOA STUFFED EGGPLANT

  • 1 large eggplant, or 2-3 smaller ones
  • 1 T olive oil
  • 1/2 c quinoa, raw
  • 1 cup onions, chopped
  • 3 garlic, pressed
  • 1 T fresh basil, chopped
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1 lb Roma tomatoes, chopped
  • 1 cup hard cheese (such as Parmesan, Romano, or Pecorino-Romano), grated
  • 2 T pine nuts, toasted
  • 2 tsp red wine vinegar
  • 2 T parsley, chopped

Slice eggplant in half lengthwise. Score each half by making slashes diagonally through pulp, half an inch apart. Do the same going the opposite way. MAKE SURE YOU DON’T CUT THROUGH THE SKIN! Brush a liberal amount of olive oil on cut sides, then sprinkle with salt and pepper.

Line a cookie sheet with parchment paper and place the eggplant cut side down. Bake on lowest rack at 400º for 40-50 minutes, until softened. Drain by laying the eggplant cut side down, on a terry cloth towel that’s topped with a couple of layers of paper towels.

Cook quinoa according to package directions.

Sauté onion in the 1 T olive oil. Add garlic, basil, cinnamon, cayenne, and 1/2 tsp salt. Cook 30 seconds only, then stir in cooked quinoa, tomatoes, 3/4 cup cheese, pine nuts, and vinegar.

Turn eggplant cut side up, and smash down pulp with a spoon to make eggplant into a bowl. Divide the quinoa filling between the eggplant halves, compacting and mounding it.

Top with remaining cheese and return eggplant to parchment lined cookie sheet. Bake at 400º in the upper third of oven for 5-10 minutes, until cheese browns.

Sprinkle on fresh basil and serve.

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TOFU ST. JACQUES A LA BONNIE: OoLaLa!

tofu st jacques text

Throughout our marriage, my husband’s dinner choice for special occasions has always been Coquilles St. Jacques á la Parisienne (scallops in a white wine sauce).

Being a vegetarian, once I discovered fake (or, ‘faux’, since we’re talking French here) meats, Skallops and its like were substituted. These worked well since real scallops taste kind of fake anyhow.

Don’t get me wrong, I love imitation products – at least, SOME of them (you have to experiment). They talk you off the ledge when you crave your mom’s chicken casserole or spaghetti with meat sauce. Also, they allow you to revive those recipes you thought were unusable in the vegetarian world. BUT…they are a processed food and, as such, I try and limit them to once or twice a week.

So, I decided to try extra firm tofu in place of the fake scallops. It actually works quite well. True, tofu doesn’t have the chew of imitation scallops, but it blends quite well with the mushrooms and white wine sauce, and makes a tasty alternative. I added in diced pimentos for a little extra flavor and color. (Quel horreur!)

The final change I made (which you don’t have to) is replacing the high fat, calorie laden puff pastry shells usually used to contain the St. Jacques, with mini-Yorkshire puddings. The recipe for my Mini-Yorkies will be in next week’s blogpost.

TOFU ST. JACQUES A LA BONNIE – makes about 3 cups

  • 1 block extra-firm tofu
  • 175g (3/4 cup) vermouth
  • 261g (2 cups) mushrooms (5 oz), chopped
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 1 bay leaf
  • 30g  (1/4 cup) shallots, finely chopped
  • 3 T butter
  • 30g (4 T) flour
  • 183g (3/4 cup) milk (I use half cream, half nonfat milk – don’t judge!)
  • 2 egg yolks
  • 1½ tsp lemon juice
  • 45g (1/2 cup) (2 oz) Emmentaler Swiss cheese, grated
  • 44g (2 oz jar) diced pimentos, drained
  • 4 puff pastry shells or mini Yorkshire puddings

Remove tofu from package and extract liquid by sandwiching it between 2 plates for 30 minutes, at least. Pour off water periodically. Cut into 1/2″-3/4″ cubes.

Into a skillet place the tofu, vermouth, mushrooms, salt, pepper, bay leaf, and shallots. Top with about 1 cup of water. Bring to a boil, reduce flame to simmer, cover skillet, and cook 5 minutes.

With slotted spoon, remove the tofu and mushrooms to a bowl. Boil down liquid to 1 cup. Remove bay leaf and discard.

In a small bowl whisk the egg yolks. Set aside.

Melt butter in a saucepan. Turn off heat and carefully mix in flour to make a paste. It’s best to use a flat-headed wooden spoon for this to mash out all lumps. This is the only chance you have to get rid of lumps – once you add liquid, they’re there for good. When the roux (paste) is perfectly smooth, cook it over a low heat for 1 minute.

Turn heat to medium and pour milk and reduced vermouth liquid into the roux. Stir often until sauce begins to thicken. Turn off heat. Slowly drizzle about 1/2 cup of this sauce into the egg yolks, whisking constantly so they don’t curdle. Turn the flame to medium again under the saucepan, and pour the yolk mixture back into the sauce, stirring constantly until thick – about 1 minute.

NOTE: You never introduce egg yolks directly into a hot liquid – they’ll cook. Rather, you temper the yolks by slowly introducing a small amount of hot liquid into them, and then pouring them into the sauce.

Add the lemon juice, cheese, and pimento to the sauce. Taste and season, if needed. (I never do.)

Blend the tofu mixture and sauce together in the skillet – off heat.

Bake the puff pastry shells or mini-Yorkshire puddings. Just before they’re done, heat up the tofu mixture. If using puff pastry shells, remove the center holes and doughy bits inside; if using the Yorkies, split open. Pour the heated TOFU ST. JACQUES A LA BONNIE on top and serve.

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EGGPLANT INVOLTINI – A New Favorite!

eggplant involtini text

I’d never heard of involtini before recently marathon-watching American’s Test Kitchen. (LOVE that show!)

Involtini is a food (such as eggplant or a meat) that’s sliced thin and rolled around a stuffing. They demonstrated a quick and easy version of Eggplant Involtini, which I immediately tried. Fabulous! Naturally, I tweaked the recipe a bit.

It’s fast enough for a weeknight dinner, and special enough for company. A perfect recipe to add to your repertoire.

NOTE: I followed America’s Test Kitchen suggestion to peel the eggplant. But since the skin contains the antioxidant nasunin, I also tested a version without peeling to see if there was a need for this step. Result: leave the peel alone! The Eggplant Involtini tasted delicious both ways – so why bother with the extra work?!

ADDITIONAL NOTE: Buy eggplants no more than 1 day before usage – they don’t keep well.

EGGPLANT INVOLTINI – makes about 10 rolls

  • 2 long (about 8″) eggplants
  • 1/3 cup olive oil
  • 1 T additional olive oil
  • 1  28-oz (793g) can whole tomatoes
  • 2 garlic cloves, pressed
  • 1/4 tsp dried oregano
  • 1/4 tsp (or 1/2 tsp for the adventurous) dried pepper flakes
  • 1 tsp salt, divided
  • 18g (2 T) red wine
  • 37g (1/2 cup) pecorino-romano cheese, shredded
  • 32g (about 1 slice) hardened bread (I used whole wheat and pita – both worked)
  • 240g (1 cup) whole milk ricotta cheese
  • 9g (1/4 cup) chopped fresh basil (don’t use dried!)
  • 1 T lemon juice
  • extra pecorino-romano and basil to sprinkle on top

Cut top and bottom off eggplants. In order to keep eggplants steady as you slice them, cut off about 1/3″ from one side in the bulbous area. Lay this cut end down.

Slice eggplant lengthwise into 1/2″ wide slabs – there will be 4-5, depending on how fat the eggplants are.

Lay slices on a very large cookie sheet lined with parchment paper. Brush eggplant with some of the 1/3 cup olive oil, then salt and pepper. Turn slices over, then brush again with olive oil, and salt and pepper. You may not use up all of the oil.

Bake in a preheated 375° fahrenheit oven for 30 minutes. Remove from oven and let rest for 5 minutes.

While eggplant is baking, cut up whole tomatoes into small pieces (remove the stem end, and any skin or blemishes), saving the juice. In a very large skillet over medium flame, heat the 1 T olive oil. Add in garlic, oregano, dried pepper flakes, and 1/2 tsp salt. Sauté 1 minute – don’t let garlic burn. Pour in the tomatoes and juice, and wine. Bring to a simmer, cover, and reduce flame. Let cook 15 minutes.

FINAL NOTE – I PROMISE: If you like this dish, double or triple (or more) the marinara sauce and freeze in portions for future use.

In a medium sized bowl, mix the pecorino-romano, ricotta, basil, lemon juice, and 1/2 tsp salt. Break bread slice into small pieces. Grind them into crumbs in a blender or food processor. Add bread crumbs to cheese mixture.

After eggplant has been out of the oven for 5 minutes, carefully flip each piece. Put about 1/4 cup of the cheese mixture on the wider end of the eggplant strips. Roll up eggplant and place in skillet with the marinara sauce, seam side down. Continue with each slice.

Cover skillet and, over medium flame, heat the Eggplant Involtini for 5 minutes. While that’s cooking, turn on broiler, placing rack about 5″ from top element.

Broil for 5 minutes.

To serve, sprinkle with additional pecorino-romano and basil.

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FALAFEL – Nix The Mix

falafel sandwich textI was recently in the mood for a falafel sandwich, but when I looked up the recipe in my cookbooks (this is what my generation used before the internet), they all listed falafel mix as an ingredient, followed by deep frying. Yuck on both counts!

For one thing, I HATE mixes. I want to know what’s in my food! Also, much as I love deep fried foods, I try to avoid them when I can. After a little research I found a recipe for falafel mix, tweaking it to suit me.

NOTE:  This Falafel Mix is Queen of Freeze approved! If you like the recipe, next time make double or triple the amount and freeze it uncooked for future use.

ADDITIONAL NOTE: Falafels go great in pita bread. No surprise, I’m strongly suggesting you make your own. Click Pita Bread to get my “you’ll-never-go-back-to-store bought” recipe.

FALAFEL MIX – makes 2¼ cups (about 12 patties)

  • 1/2 cup onion, chopped in big chunks
  • 1/2 cup parsley
  • 2 cloves garlic, pressed
  • 1 can (15 oz) garbanzo beans, drained
  • 1 egg
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 1 T olive oil
  • about 1 cup plain bread crumbs
  • extra olive oil for brushing on patties
  • pita bread
  • tzatziki sauce – recipe follows

In workbowl of your food processor (please, tell me you have one!), blend together the onion, parsley, garlic, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder. Add in the garbanzo beans, egg, and olive oil, and pulse until the beans are teeny sized pieces, but aren’t pureed (you want some texture).

Pour mixture into a bowl and stir in enough of the bread crumbs to firm up the mixture so it’s not too sticky, but not so dry that the mixture falls apart when you try to form a ball. (I used the full 1 cup.)

Preheat oven to 400º fahrenheit.

Divide mixture into 1″ balls, then press them between your hands to about 3/8″ thick (they’ll be about 1½” in diameter). Place the discs on a well oiled cookie sheet.

Brush the extra olive oil lightly on each patty and bake for 10 minutes. Flip discs, brush with olive oil, and bake another 10 minutes. Broil for 1-2 minutes, if you want them a little crisper.

NOTE: Quite often you see falafels shaped into balls. If you like, you can do this – they’ll still taste the same. But I prefer them flattened so they fit into the pita bread better. (Also, they don’t roll all over the cookie sheet.) If you’re making falafels as an hors d’oeuvre, then I would go with the spherical shape.

To assemble:  Either cut pitas in half and stuff them, or layer filling on top and fold (like a taco). Spoon on tzatziki sauce, and add in tomato, lettuce, red onions, or olives, if desired.

TZATZIKI SAUCE – makes about 3/4 cup

  • 3/4 cup plain yogurt (click Homemade Yogurt to make your own)
  • 1 cucumber, finely chopped
  • 2 tsp dried dill
  • 1 tsp salt (I used kosher)
  • 2 tsp lemon juice
  • 2 tsp olive oil

Stir all ingredients together in a bowl.

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TOFU PASTA SATAY – A Busy Day Favorite

Tofu Pasta Satay

It goes without saying that I do a LOT of cooking. And I enjoy it. Really, I DO! (Although, not crazy about the washing up!)

However, there are times when I want a fast and easy, yet healthy dinner for my family. When I’m in that mood, TOFU PASTA SATAY is one of my go-to recipes. Bonus – leftovers make a delicious next-day lunch.

While I chose broccoli, red pepper, carrots, and snow peas for my add-ins, you can play fast and loose with your choices, gearing it to suit your taste.

NOTE: The satay sauce can be frozen so, if you like it, next time make extra and freeze it in portion sized containers for future use.

TOFU PASTA SATAY – makes about 6 cups

  • 6 oz (170 grams) tofu
  • 2 cups (6 oz / 172 grams) uncooked spiral pasta (I use multi colored)
  • 3 scallions, sliced
  • 1 red pepper, chopped
  • about 10 snow peas, remove threads from sides
  • 1 cup broccoli pieces
  • 1/3 cup carrots, sliced
  • 1 T Sriracha sauce
  • 1 T soy sauce
  • spicy peanuts (I use Chipotle flavor)
  • 3/4 cup (about 190 grams) Satay Sauce (recipe below)

Press out the excess water from the tofu by placing it on a plate and covering it with another plate. Pour off the water from time to time as you prepare the rest of the recipe. When it seems like not much water is draining, cube the tofu into bite sized pieces, then marinate in the Sriracha and soy sauce.

Cook the pasta. Make sure you don’t overcook it – it will absorb liquid from the Satay Sauce. Drain when done.

Steam the red pepper, broccoli, carrots, and snow peas 1 minute, then remove from heat source and refrigerate. You don’t want to cook the veggies – just break down the fibers a wee bit so they’re more palatable.

In large bowl, combine the steamed veggies, pasta, scallions, tofu, and Satay Sauce. Add peanuts just before serving.

SATAY SAUCE – makes about 3/4 cup

  • 1/2 (131grams) cup peanut butter (any kind)
  • 1 T hot sauce
  • 4 tsp soy sauce
  • 1/4 tsp curry powder
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes
  • about 2 – 4 T water

In a saucepan, over low heat, combine the peanut butter, hot sauce, soy sauce, curry powder, garlic powder, and pepper flakes. Begin adding water 1 tablespoon at a time until desired consistency is achieved. You may even need more water, depending on the thickness of your peanut butter. The sauce should be thick enough to stick to the salad, but thin enough to spread throughout the pasta.

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VEGETARIAN “BEEF” SALSA BURRITOS – Fast And Filling!

"BEEF" SALSA BURRITOS

“BEEF” SALSA BURRITOS

Now that I make my own flour tortillas, “BEEF” SALSA BURRITOS are a go-to dinner for when I’m looking for a last minute meal that’s fast and hearty. The reason is because the main ingredients for this dish are always on-hand in my kitchen: imitation canned beef, jarred salsa, and frozen spinach. If I happen to have fresh spinach, I’ll use that, but I always keep some frozen for emergencies (such as hungry children who won’t eat vegetables except when you sneak it in things so they can’t see it).

You’ll notice “cheese” is on the ingredient list. If you don’t happen to have any, make them anyway – “BEEF” SALSA BURRITOS are still tasty.

To those of you leery of making the tortillas, then you’ll have to buy them. But I encourage you to try – they’re very easy, especially if you have a food processor. Not only are homemade healthier, but you can make just the amount you need, rather than the packaged dozen you have to buy. Since they don’t freeze well, you either have to eat them up or throw them out…and you know how I HATE waste! Click on FLOUR TORTILLAS to learn how.

NOTE:  I would be remiss in my duty as Queen of Freeze if I didn’t point out that the filling for “BEEF” SALSA BURRITOS can be frozen for future use. If you like the recipe (make sure you try it first), next time make double or triple batches and freeze them in portion sized containers. Then, all you’ll need for that crazy no-time-or-energy-to-cook night is to make or buy the tortillas.

“BEEF” SALSA BURRITOS – makes 4 cups filling

  • 1¼ cup thicky & chunky salsa, any spice level (I like medium)
  • 1½ T chili powder
  • 1/2 tsp cumin
  • 1 can (or 1 lb) fake ground beef (I use Loma Linda’s Redi-Burger)IMG_0212
  • 2 cups chopped fresh spinach (or 8 oz frozen)
  • shredded cheese (I use medium cheddar)
  • about 6 flour tortillas (depending on how much filling you use each)

Into a 10″ skillet or medium sized saucepan, put the salsa, chili powder, and cumin. Mix. Add in the fake meat. Over a medium flame, break up the “beef” (a flat headed wooden stirrer works best) and blend together.

Stir in the spinach with the burner still on for a few minutes. Then, turn the burner off, cover pan, and let sit another 5 minutes to allow the spinach to cook.

Spoon filling into tortillas, roll up, and top with extra salsa (if desired) and cheese. Microwave 1-2 minutes, until heated through.

BREAD & CHEESE OMELETTE CASSEROLE – A Make Ahead Gift To Yourself!
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BREAD & CHEESE OMELETTE CASSEROLE – A Make Ahead Gift To Yourself!

BREAD & CHEESE OMELETTE CASSEROLE
BREAD & CHEESE OMELETTE CASSEROLE

One of the problems when you’re hosting a holiday dinner is the holiday breakfast and holiday lunch. Isn’t it enough you have to plan and prepare the dinner PLUS clean the house AND set the table?  And, if it’s Christmas, there are presents to open! Who has time to cook extra meals???

Fear not, I have the perfect solution:  BREAD & CHEESE OMELETTE CASSEROLE!

You put it together the day before, then just pop it in the oven in the morning and let it bake for an hour. While it cooks, you can open presents or tackle any of the hundred tasks needed to be done before company arrives.

NOTE:  I use this casserole as an opportunity to finish up odd bits of leftover cheeses. (I hate waste! AKA: I’m cheap.)

BREAD & CHEESE OMELETTE CASSEROLE

  • about 200g (3 cups) French bread pieces (about 1″ squares)
  • 226g (8 oz) cheese, shredded (your choice – mix it up, if you like)
  • 8 eggs
  • 392g (1½ cups + 2 T) milk (I use nonfat)
  • 58g (1/4 cup) white wine
  • 1 tsp dried mustard
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 2 stalks (37g) (1/3 cup) scallions OR 3T chives, sliced thinly

Butter a 9½” x 13″ casserole dish. Evenly sprinkle on bread followed by cheese.

In a large bowl, put the dried mustard, pepper, cayenne pepper, and wine. Stir to blend, smashing out any lumps.

Add the eggs and beat well with an egg beater or whisk.

Add in the milk and scallions or chives. Beat well.

Pour over bread and cheese. Cover with foil and refrigerate.

If possible, remove from fridge about half an hour before cooking. Bake covered at 163°C (325ºF) for 1 hour. Remove foil and bake another 5 minutes. Let rest at least 15 minutes to allow it to firm up.

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