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vegetarian casserole

A Delicious Way to Clean Out Your Refrigerator

01 October 2015
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With this Cheesy Tomato Basil Frittata recipe, you can whip up an easy meal for breakfast, lunch, or dinner with just half a dozen basic ingredients (plus salt and pepper to taste). It’s also a rather versatile recipe, allowing you to throw in a variety of whatever leftovers you may have and otherwise tune the dish according to your tastes.

 

Having seen Mother operate so deftly in the kitchen for so many years, I have learned to appreciate a recipe that is really delicious when kept simple but also lends itself to modifications if you have leftovers that you need to recycle (or just want to shake things up a bit). This Italian creation is just such a useful recipe. These days, when people like to be as environmentally aware as possible, it’s great to have recipes that make the best of leftovers. No-one likes throwing food away!

Recipe and photo courtesy of 12 Tomatoes

 

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Quick tip: If you’re lucky enough to have leftovers, pack them for lunch the next day!

Versatile Julia Child Delight: Great as a Side or as a Vegan Main Course

06 August 2015
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Argo cornstarch, bake, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, dairy-free, dairy-free food, Daisy sour cream, dessert, dinner, Dole, domino sugar, eat, Eggland's Best eggs, food, French, French food, gastro, gluten-free, gluten-free food, Gold Medal flour, granulated sugar, Green Giant, healthy, healthy food, healthy recipe, Hershey, Hodgkin’s Mill, home recipes, Jell-O, Jif peanut butter, Johnsonville, Julia Child, Julia Child ratatouille, Julie & Julia, Julie & Julia movie, Julie and Julia, Julie and Julia movie, keebler, Kikkoman, Kikkoman soy sauce, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Pompeian olive oil, Powdered sugar, ratatouille, ratatouille casserole, recipe, Ritz crackers, Sara Lee, Sargento, side dish, slow cooker, soy sauce, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegan, vegan casserole, vegetarian, vegetarian casserole, Vlasic, Wesson vegetable oil, whipped topping

Hey, I am a meat eater. But I also love my veggies, and I like having a good go-to option that will satisfy me and my vegan or vegetarian friends (I have a few). This Ratatouille, Julia Child’s twist on a French culinary classic, fits the bill for a quiet home meal or a bustling event. It looks beautiful, tastes great, and cooks in record time!

Many masters of the kitchen have since followed in her footsteps, but Julia Child continues to inspire masters and aspiring amateurs alike. I loved how she honored age-old traditions while making gourmet, Cordon Bleu cooking readily accessible to the masses (as beautifully illustrated in the movie Julie & Julia). And she wasn’t afraid of admitting a mistake or popularizing a variation of a classic recipe when she thought that it would be better for most people, much to the chagrin of the culinary elite in her time.

I love the versatility of her version of ratatouille. It makes for a great meal by itself over a bed of rice or couscous, but it is also great as part of a multi-course vegetarian meal and pairs well with many popular meat dishes. Once the prep is finished, it takes only about 45 minutes worry-free minutes to bake. It doesn’t hurt, either, that it looks so beautiful once you pull it out of the oven.

 

Recipe adapted by 12 Tomatoes

 

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Quick tip: If you’re not worried about using dairy, sprinkle some delicious Parmesan cheese on top of the ratatouille!

Rock Your Breakfast (Or Tailgate) With Vegetarian Awesome

02 August 2015
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breakfast, breakfast casserole, breakfast vegetarian casserole, casserole, cuajado, Louisiana Hot Sauce, picnic, plum tomatoes, recipe, Sephardic, Sephardic cuisine, strata, Tabasco, tailgate, tailgate recipe, tailgating, vegetables, vegetarian breakfast, vegetarian casserole, vegetarian lunch, vegetarian recipe, veggie, veggies, zucchini, zucchini casserole

Hey, I am a meat eater.  But I also love my veggies, and I like having a good go-to option that will satisfy me and my vegetarian friends (I have a few).  This fits the bill for a quiet home meal or a bustling event (though you may need to tweak the recipe a bit if you have strict vegans on the guest list).

 

I have a bit of a confession to make: I skip breakfast a lot. When I do eat that meal, I often want something fairly light: enough to settle my stomach a bit and give me a little energy but not enough to bog me down. This casserole is perfect for that. And though it is a breakfast dish, it also works well as part of a nice picnic lunch, when you want something flavorful but don’t want to be feasting on anything too rich while lounging in the sun.

 

Recipe adapted by Simply Recipes

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick Tip: Leftovers make delicious lunch sandwiches!

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