Monday, March 25, 2013

Meatless Monday! Individual Winter Garden Casseroles

It may be officially Spring but it's definitely snowing outside my door, as it is all over the country. Last night while watching the weather on tv we were laughing because it started out as 1-3 inches of snow, then they came on and said that we have about 3 inches so now they're calling for 3-5 inches. As more snow fell then they kept changing the forecast. We don't get much snow here but when it does snow it's usually amusing watching the forecasts change regularly so that they can seem like they had it right the first time. 

When it's cold outside I always enjoy some warm comfort food like soup or individual casseroles. The only thing that could make it better would be warm bread to go with it. These casseroles are pretty easy to toss together and are easily customizable (my favorite type of recipe). I almost mixed in some zucchini I had but it turned out to be way past its prime so I decided against it. Almost any additional vegetable tossed in would probably be delicious...peppers, onions, mushrooms, maybe even broccoli florets.

Individual Winter Garden Casseroles
Serves 3

- 1 tablespoon olive oil
- 1 medium shallot, finely diced
- 1 teaspoon paprika
- 6 small white or red potatoes, diced into ½” cubes
- 2 tablespoons vegetable stock
- 1 cup tomato sauce (or spaghetti sauce)
- 1 can diced tomatoes with chili spices
- 2 cups fresh spinach
- 3 whole eggs
- 2 teaspoons olive oil
- 2 tablespoons panko (or breadcrumbs)

1. Preheat the oven to 375F. In a medium skillet heat the olive oil over medium-high heat, then saute the shallots for 3-5 minutes or until translucent.
2. Stir the paprika, potatoes, and vegetable stock into the skillet with the shallots. Cook for 10-12 minutes or until the potatoes are almost done.
3. Stir the tomato sauce and diced tomatoes into the potato mixture and bring to a simmer.
4. Add the spinach leaves to the pan and stir until they are beginning to wilt.
5. Divide the potato mixture between three small dishes making an indention in the middle of the mixture. Crack one egg into the indention of the mixture in each dish. Bake for 12-14 minutes or until the egg is cooked through.
6. While the dishes are in the oven, heat 2 teaspoons of olive oil in a small skillet (or the same medium skillet that has been wiped out). Stir the panko into the olive oil and cook, stirring, until the panko is crisp. Sprinkle the panko over the eggs when the dishes come out of the oven.

Recipe adapted from Delicious Magazine
This recipe may be linked up to:

· Inside BruCrew Life - Time to Sparkle Tuesday's
· Pint Sized Baker - Marvelous Mondays 
· The Mandatory Mooch - Tasty Thursdays 
· Real Housemoms - Fabulous Fridays! 
· Lemons For Lulu - Saturday Share with Us Link Party
· Kitchen Meets Girl - What's In Your Kitchen Wednesday
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mom's Test Kitchen - Wonderful Food Wednesday's
· The Real Housewives of Riverton - Riverton Housewives Round Up
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· A Slice of Southern - Southern Sundays 

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