The other day, desperate for a change for dinner from our usual rotation of spaghetti, macaroni and cheese, rice and beans, and stir fry, I found this recipe online and adapted it for what we had on hand and to accommodate my intense hatred of mushrooms. (I tend to think that they have the texture of a slug - not that I have ever eaten a slug but I've seen enough of them to get a rough idea of their probable texture.) I got rid of the mushrooms entirely and replaced broccoli for the asparagus originally called for. I also used a slightly smaller zucchini than was stated in the original recipe because, although I am a vegetarian, I tend not to like vegetables. My general opinion on the categorization of fruits and vegetables is this: if it tastes good, it is a fruit; if it tastes bad it's clearly a vegetable. All in all, although this recipe is full of veggies, it wasn't bad. I would even go so far as to call it quite good. And if you dice the vegetables small enough you might even get a picky eater (such as myself) to eat their greens.
The prep time is about 20 minutes, depending upon how meticulous you are with your dicing, and the cook time is about an hour. Additionally, even though we ate this for dinner I'm sure it would make a good breakfast or brunch dish as well.
8 egg whites
4 whole eggs
1/2 cup skim milk
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
16 oz fat free cottage cheese
1 cup shredded monterey jack cheese, divided
1 cup shredded cheddar cheese, divided
1/3 cup flour
1 teaspoon baking powder
1/2 of a yellow onion, diced
1 medium zucchini, diced
2 cups broccoli, diced
1 - 2 tomatoes, diced, seeds removed
Preheat oven to 400 degrees F and spray a 3 quart casserole dish with cooking spray. In a large bowl, whisk together the egg whites and eggs until fluffy. Add in the cottage cheese, 3/4 cup shredded cheddar, 3/4 cup shredded monterey jack, milk, flour, baking powder, 1/2 teaspoon of salt, oregano, thyme, and pepper. In a large skillet over medium high heat, saute the onion, zucchini, and broccoli with the remaining 1/2 teaspoon of salt for about 5 minutes or until tender. Add the cooked vegetables and the diced tomato to the egg mixture and fold everything together. Pour into the casserole dish and top it with the remaining shredded cheese. Place it in the oven on the middle rack. Bake for 15 minutes at 400 degrees then lower the temperature to 350 degrees (leaving the quiche inside the oven) and bake for another 45-55 minutes or until it is set and lightly browned.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Monday, August 13, 2018
Wednesday, March 16, 2011
Veggie Pot Pie, Take 2
Here we go, attempt number two. This is the new recipe:
Veggie Pot Pie
4 large potatoes
6 large carrots
1 cup of peas
2 recipes of white gravy (recipe in previous post)
salt
pepper
olive oil
Italian seasoning
1 sheet puff pastry, thawed
Cut the potatoes into small chunks, and the carrots into slices. Pour some olive oil onto a baking sheet with raised sides. Add the potatoes and carrots, sprinkle with salt, pepper and Italian seasonings and toss to coat. Bake in the oven at 350 degrees until fork tender (20-30 minutes). In the meantime, make the gravy. When the potatoes and carrots are done, toss them with the peas and gravy and pour into a deep dish casserole style dish. Cover with the puff pastry, poke some fork holes in the pastry to let steam vent, and fold the edges of the pastry over on itself if it overlaps the edge of the dish. Bake at 350 for about 30 minutes, or until the pastry is golden brown. Serve warm.
Alright, now for the notes. About the gravy: be warned - it takes a LONG time to cook. Once you add the milk, it takes forever to heat up to boiling over low heat. And a few things I didn't bother to do when making the gravy: I didn't wait for the flour and butter mixture to get bubbly before adding the milk. I also didn't take the pan off the heat before adding the milk - I just poured the milk in while it was still on the stove. And I definitely didn't bother to stir it constantly - I just stirred it occasionally as I was moving around the kitchen getting other stuff ready, and it didn't seem to have any ill effects from my lack of constant attention.
And as for the pot pie: this version turned out considerably better than the last one did. It was actually pretty good. It could still use some tweaking, though. Roasting the potatoes and carrots before hand added flavor/seasoning to the final dish and softened the veggies up before cooking. The carrots were still a bit on the hard side but definitely not crunchy this time. I think I also could have increased the amount of all the veggies to add even more bulk to the pot pie. Another potato or two, 3-4 more carrots and increase the peas to 1 1/2 cups to 2 cups (depending, I suppose, on how much you like peas.) The gravy amount was pretty perfect this time, but it could still use more seasoning. And a note on seasoning: I tend to be something of a wimp when it comes to lots of spice, hence my lack of large amounts of herbs/spices. I do like the combination of herbs in the Italian seasoning mix so next time I make this recipe I'll up the amount of herbs (I didn't measure anything, just threw on what seemed to look good) and also the salt and pepper. I like to use sea salt because I think you get more flavor for less salt, plus it's tastier (to me, at least.) And lastly, the puff pastry. I didn't roll it out any thinner, just put it on top and folded over the edges (I wanted to keep it think and puffy.) I think that covers it... so, enjoy.
Veggie Pot Pie
4 large potatoes
6 large carrots
1 cup of peas
2 recipes of white gravy (recipe in previous post)
salt
pepper
olive oil
Italian seasoning
1 sheet puff pastry, thawed
Cut the potatoes into small chunks, and the carrots into slices. Pour some olive oil onto a baking sheet with raised sides. Add the potatoes and carrots, sprinkle with salt, pepper and Italian seasonings and toss to coat. Bake in the oven at 350 degrees until fork tender (20-30 minutes). In the meantime, make the gravy. When the potatoes and carrots are done, toss them with the peas and gravy and pour into a deep dish casserole style dish. Cover with the puff pastry, poke some fork holes in the pastry to let steam vent, and fold the edges of the pastry over on itself if it overlaps the edge of the dish. Bake at 350 for about 30 minutes, or until the pastry is golden brown. Serve warm.
Alright, now for the notes. About the gravy: be warned - it takes a LONG time to cook. Once you add the milk, it takes forever to heat up to boiling over low heat. And a few things I didn't bother to do when making the gravy: I didn't wait for the flour and butter mixture to get bubbly before adding the milk. I also didn't take the pan off the heat before adding the milk - I just poured the milk in while it was still on the stove. And I definitely didn't bother to stir it constantly - I just stirred it occasionally as I was moving around the kitchen getting other stuff ready, and it didn't seem to have any ill effects from my lack of constant attention.
And as for the pot pie: this version turned out considerably better than the last one did. It was actually pretty good. It could still use some tweaking, though. Roasting the potatoes and carrots before hand added flavor/seasoning to the final dish and softened the veggies up before cooking. The carrots were still a bit on the hard side but definitely not crunchy this time. I think I also could have increased the amount of all the veggies to add even more bulk to the pot pie. Another potato or two, 3-4 more carrots and increase the peas to 1 1/2 cups to 2 cups (depending, I suppose, on how much you like peas.) The gravy amount was pretty perfect this time, but it could still use more seasoning. And a note on seasoning: I tend to be something of a wimp when it comes to lots of spice, hence my lack of large amounts of herbs/spices. I do like the combination of herbs in the Italian seasoning mix so next time I make this recipe I'll up the amount of herbs (I didn't measure anything, just threw on what seemed to look good) and also the salt and pepper. I like to use sea salt because I think you get more flavor for less salt, plus it's tastier (to me, at least.) And lastly, the puff pastry. I didn't roll it out any thinner, just put it on top and folded over the edges (I wanted to keep it think and puffy.) I think that covers it... so, enjoy.
Veggie Pot Pie, Take 1
A week or two ago I had a craving for a veggie pot pie but was unable to find the right recipe so I figured I'd try to make my own. Here's what I came up with:
Veggie Pot Pie
4 large potatoes
3 large carrots
1 cup of peas
1 recipe of white gravy (follows)
1 teaspoon of Italian seasonings
1 sheet of puff pastry
Cut the potatoes into small chunks and boil in water until fork tender. Preheat oven to 350 degrees. Cut the carrots into slices. Make up a batch of white gravy and add the potatoes, carrots, peas and Italian seasonings. Mix well so that the gravy coats everything evenly. Pour into a lasagna style dish and cover with puff pastry. Bake for about 30 minutes until puff pastry looks cooked. Serve warm.
White Gravy Recipe
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt butter in a saucepan over low heat. Blend in the flour, salt and pepper with a whisk. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in the milk. Heat to boiling, stirring constantly. Boil and stir for one minute.
Okay, so there were several problems with this recipe. First, do NOT use a lasagna dish - it's much too large and shallow, and the puff pastry has too much trouble covering it all. Second, the carrots really need to be cooked or softened before baking, they don't get soft enough in the oven. Third, there wasn't really enough gravy. Fourth, the puff pastry didn't get as golden as I had hoped it would. Fifth, it definitely needs more seasoning and finally sixth, it perhaps wasn't enough food for four people, two of which are guys with large appetites. So tonight, I made a second attempt at this recipe and the revisions and notes can be found under Veggie Pot Pie, Take 2. See you there!
Veggie Pot Pie
4 large potatoes
3 large carrots
1 cup of peas
1 recipe of white gravy (follows)
1 teaspoon of Italian seasonings
1 sheet of puff pastry
Cut the potatoes into small chunks and boil in water until fork tender. Preheat oven to 350 degrees. Cut the carrots into slices. Make up a batch of white gravy and add the potatoes, carrots, peas and Italian seasonings. Mix well so that the gravy coats everything evenly. Pour into a lasagna style dish and cover with puff pastry. Bake for about 30 minutes until puff pastry looks cooked. Serve warm.
White Gravy Recipe
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
Melt butter in a saucepan over low heat. Blend in the flour, salt and pepper with a whisk. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in the milk. Heat to boiling, stirring constantly. Boil and stir for one minute.
Okay, so there were several problems with this recipe. First, do NOT use a lasagna dish - it's much too large and shallow, and the puff pastry has too much trouble covering it all. Second, the carrots really need to be cooked or softened before baking, they don't get soft enough in the oven. Third, there wasn't really enough gravy. Fourth, the puff pastry didn't get as golden as I had hoped it would. Fifth, it definitely needs more seasoning and finally sixth, it perhaps wasn't enough food for four people, two of which are guys with large appetites. So tonight, I made a second attempt at this recipe and the revisions and notes can be found under Veggie Pot Pie, Take 2. See you there!
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