Monday, March 16, 2015

Roasted Vegetable Strata

I love roasting a big batch of veggies and then having them available for a quick side dish, to top with a fried egg or to use in a throw-it-all-together recipe like this one.

I love Cabot Cheddar Cheese. It is the best.

Bring two good things together in your favorite cast iron skillet and you've got an informal match made in heaven!

Did you know that cooking in cast iron skillets increases the iron content of your diet?

Roasted Vegetable Strata
  • 4 cups roasted veggies - I used sweet potato, onion and broccoli
  • 1 cup milk
  • 4 ounces sharp cheddar cheese, shredded (I love Cabot brand cheese!)
  • 8 large eggs, lightly beaten
  • 1 tablespoons butter
  1. Place your large cast iron skillet in the center of your oven and preheat to 350 degrees. If you don't have a cast iron skillet, butter a 9x13 baking dish, but don't preheat.
  2. Meanwhile, mix together your veggies, milk, cheese and eggs in a large mixing bowl.
  3. Once the oven and pan are preheated, pull the hot pan out of the oven and melt butter inside. Turn the pan or use a silicone brush to evenly butter the bottom and sides. 
  4. Pour egg mixture into prepared pan and place back into the oven. Bake until golden brown and puffy and until a knife inserted into the center comes out pretty clean. Start with 30 minutes and go from there; exact time will depend on the size of your skillet. The large the skillet the faster the cooking time.
  5. Scoop our serving with a spoon or cut into wedges or squares. It will be delicious either way.
Note: the husband didn't realize that I hadn't taken a picture of this dish yet...our apologies for the, er, interesting portions removed from the pan :)


Saturday, March 14, 2015

West African Groundhog (Groundnut!) Stew

This recipe is a favorite! I first discovered this recipe when I was nannying for my cousin's son during grad school. She has enjoyed this dish  at a friend's house and took the recipe home from her. I usually cooked dinner for them. One day she asked me to make this recipe. I thought the ingredients sounded so strange that I said to myself "sounds like a PB&J night for me!

Boy oh boy was I wrong!

The savory peanut sauce and the tender cubes of sweet potato are simply wonderful over fluffy couscous. This is a great dish that everyone can enjoy, vegetarians and meat eaters, alike.

My sister loves this dish too. Once she accidentally called it "groundhog stew" and for us, the name stuck.


West African Groundnut Stew
  • 1 tablespoon  canola, peanut or olive oil
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced or finely shredded
  • 1/2 to 1 jalapeno, minced
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1 cup water
  • 2 cans stewed tomatoes, chopped with juice
  • 1 medium sweet potato
  • 1/2 cup peanut butter
  • 9 ounce bag fresh spinach
  1.  Warm vegetable oil in a large skillet or sauce pan over medium-high heat. Add bell pepper, onion, garlic, ginger and jalapeno and saute for 5 minutes.
  2. Add water, tomatoes and their juice, sweet potato, parsley and spices. Simmer 20-25 minutes or until sweet potato is soft.
  3. Add spinach and peanut butter, heat though. Covering your skillet helps the spinach to wilt faster.
  4. Serve over whole grain couscous or rice. Yum :)
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