Rice and Potato Bake

This was a last-minute meal on a busy work day. It was good, but needed a sauce, so I topped it with Frontera brand Roasted Tomato Salsa and served it with avocado (because I had lots of ripe avocados on the counter) and Tillamook White Cheddar Cheese.

Ingredients:

2 cups veggie broth
1 cup long grain brown rice
1 medium sized yellow onion, chopped
1/2 lb potatoes, rinsed and cut into 1/2 inch cubes
1/2 cup veggie broth
1 can cannellini beans, rinsed and drained (please feel free to use black or kidney beans)
2 cups chopped spinach
6 eggs, beaten
1 cup veggie broth
1/2 cup olive oil
1 TB Worcestershire sauce
1/2 TB onion powder
1/2 TB dried cilantro
red pepper flakes, to taste

First, bring 2 cups of veggie broth to a boil. Add the rice, stir, lower the temp to simmer, cover, and cook (45-50 minutes, most likely- read your rice instructions if you bought a package). Half-way through your rice cooking, preheat the oven to 375.

Heat a separate saute pan on medium-high and add the chopped onion. When it starts to sizzle, add 1/2 cup veggie broth, bring it to a boil, and soften the onions. Next, add the potatoes and cook until they are just done. Add the beans and spinach and turn off the heat.

In a large bowl, add the eggs, 1 cup veggie broth, olive oil, Worcestershire, onion powder, cilantro, and red pepper flakes. Whisk this well, and add the cooked rice and the onion, potato, bean, and spinach saute. Mix this well and pour into a large Pyrex baking dish. Notice that I do not add extra salt. Veggie broth is loaded with sodium, and the salsa topping has a lot of sodium also, so this dish does not need any more added salt. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. Enjoy.

Potato, Spinach, and Bean Bake

At October 31, 2009
By megan
In cannellini beans, Eggs, Potato, Spinach
0

Hearty and healthy, kind of like comfort food. This is a one-dish lunch, dinner… or breakfast.

Ingredients:

2 pounds potatoes (I used some organic, locally grown fingerling potatoes)
1 medium yellow onion, chopped
1 can cannellini beans, rinsed and drained
2 cups fresh spinach, rinsed and coarsely chopped
5 eggs, beaten
1/2 cup veggie broth
1/4 cup olive oil
sea salt
fresh ground black pepper
Aleppo pepper or red pepper flakes
pinch of dried tarragon

Preheat oven to 375. Bring a large pot of water to a boil so you cook the potatoes first. While they are boiling, saute the onion in a little olive oil until golden brown. Then add the cannellini beans and saute another five minutes or so. Remove from heat and set aside.

In a large bowl, combine the eggs, veggie broth, and olive oil. Whisk this together and then add the onions, beans, and spinach. Salt and pepper to taste, and add some tarragon.

When the potatoes are done, drain them. Don’t rinse them because we want to keep them hot. As soon as you can touch them, slice them up into 1/4 inch thick rounds if they are fingerlings. If you used another type of potato, you might quarter them before slicing.

Add the potatoes to the mixture, stir it all together, and pour into a large Pyrex baking dish. bake at 375 for 30 minutes or so until it is set in the center. I served mine with some white cheddar cheese. Top with fresh tomatoes or ketchup to make sure each bite is moist. Enjoy.

Potato, Pepper, and Feta Egg Bake

At September 2, 2009
By megan
In Eggs, Feta Cheese, Peppers, Potato, Savory Spice Shop
0

Local potatoes and peppers make this dish delicious. This is like a mix between a frittata, spanish tortilla, and casserole.

Ingredients:

1 pound potatoes ( I had red, pink, and gold)
1 yellow onion, chopped
1 green pepper, chopped
3 fire-roasted poblano peppers, chopped
1/4 cup olive oil
8 large eggs
1.5 cup crumbled feta cheese
2 cups veggie broth
2 TB Worcestershire Sauce
fresh ground black pepper
Aleppo pepper (www.savoryspiceshop.com)

In a large pot, bring a few quarts of water to a boil. When it is boiling, add salt and boil the potatoes (whole, unpeeled) until a fork can easily pierce them (20-30 minutes depending on the size of your potatoes). Meanwhile, put the chopped onion in a sauté pan and turn the heat up to medium high. When they start talking, add a tablespoon of olive oil, lower the heat to medium, and sauté until golden brown. Then, add the chopped peppers, cook for a few minutes, and turn off the heat. This is going to all bake for almost an hour, so don’t over-cook the peppers right from the start. Next, add the chopped fire-roasted poblanos and mix well. Set this aside.

In another bowl, add the eggs and beat them well. Then add the rest of the olive oil, veggie broth, feta cheese, Worcestershire, ground black pepper, and Aleppo pepper. Mix this well.

When the potatoes are done, place on a cutting board, slice them in half, and then slice them 1/4 inch thick. Transfer them to a large bowl and add the egg mixture. Mix this well and pour into a large Pyrex baking dish. Bake at 375 for 45 minutes. Then drop the temperature to 350 for another 10 minutes. It should be nicely browned. As it approaches the 40 minute mark, be sure to check it to make sure it isn’t browning too quickly. All ovens are different, so pay attention to be sure it doesn’t get too brown. Let it sit for 10-15 minutes after removing it from the oven. Enjoy.