Vegetarian dish that can be popped in the oven?!
My grandmother passed away and my parents have gone to the funeral across the country!. I have, very disappointingly, stayed home!. I am taking care of their cats, but would like to leave them a vegetarian dish they could pop in the oven or would be easy to cook/put together for when they come home!.
What can I make!?Www@FoodAQ@Com
What can I make!?Www@FoodAQ@Com
Answers:
I would do a spinach and ricotta cheese lasagne's!. This can be prepared and assembled in advance and then just popped into the oven when they are home!. Do your spinach and ricotta sauce as follows:
1 onion finely chopped, a couple of cloves of garlic - sweat these down before adding your spinach!. (I use frozen, however you can use fresh) Cook for about 10 minutes and add the ricotta cheese at the end, turn off the heat!.
Assemble the lasagna:
Butter your ovenproof dish, dust with bread crumbs and put a layer of lasagna sheets on the bottom followed by sauce another layer of lasagna sheets then sauce, making sure you finish with lasagna on top!. Make a bechamel(white sauce) and pour over the top and finish with grated cheese!. Keep refrigerated covered with cling film until you are ready to use it!. Can be made a day or two in advance, and takes 20 minutes in a moderate oven!.
Sauce works well with cannelloni shells as well!.
Enjoy!Www@FoodAQ@Com
1 onion finely chopped, a couple of cloves of garlic - sweat these down before adding your spinach!. (I use frozen, however you can use fresh) Cook for about 10 minutes and add the ricotta cheese at the end, turn off the heat!.
Assemble the lasagna:
Butter your ovenproof dish, dust with bread crumbs and put a layer of lasagna sheets on the bottom followed by sauce another layer of lasagna sheets then sauce, making sure you finish with lasagna on top!. Make a bechamel(white sauce) and pour over the top and finish with grated cheese!. Keep refrigerated covered with cling film until you are ready to use it!. Can be made a day or two in advance, and takes 20 minutes in a moderate oven!.
Sauce works well with cannelloni shells as well!.
Enjoy!Www@FoodAQ@Com
Our family enjoys this zucchini quiche!. I'd suggest you bake it and then refrigerate it after it slightly cools!. Then your parents can reheat it in the microwave!. It tastes almost as good as fresh baked! Or stir together all of the ingredients (and refrigerate) except the Bisquick and let your mother add that and then bake!. If you put the Bisquick in with the other ingredients and then just let it sit, it wouldn't raise properly by the time your mother could bake it!.
ZUCCHINI QUICHE PIE
3 cups thinly sliced unpeeled zucchini
1/2 cup chopped onion
1 cup Bisquick
1/2 cup grated Parmesan or shredded cheddar cheese
4 eggs
1/2 cup vegetable oil
1/2 tsp!. dried parsley
1/2 tsp!. dried marjoram or oregano
1/4 tsp!. salt
1/4 tsp!. pepper
Mix all together in large bowl until zucchinis are evenly coated!. Pour into well oiled 9" pie plate or quiche dish or 10 x 6 baking pan!. Bake in 350° oven for 45 minutes until golden brown and baked through!. Or use 9 x 15 pan and bake for 25 minutes to use as appetizers!.
Fresh sliced tomatoes taste great with this!.
I'm sorry for you and your parents on the loss of your grandmother!.
Www@FoodAQ@Com
ZUCCHINI QUICHE PIE
3 cups thinly sliced unpeeled zucchini
1/2 cup chopped onion
1 cup Bisquick
1/2 cup grated Parmesan or shredded cheddar cheese
4 eggs
1/2 cup vegetable oil
1/2 tsp!. dried parsley
1/2 tsp!. dried marjoram or oregano
1/4 tsp!. salt
1/4 tsp!. pepper
Mix all together in large bowl until zucchinis are evenly coated!. Pour into well oiled 9" pie plate or quiche dish or 10 x 6 baking pan!. Bake in 350° oven for 45 minutes until golden brown and baked through!. Or use 9 x 15 pan and bake for 25 minutes to use as appetizers!.
Fresh sliced tomatoes taste great with this!.
I'm sorry for you and your parents on the loss of your grandmother!.
Www@FoodAQ@Com
I am so sorry for your loss and Dottie explains a very nice vegetarian dish!. I could not do better than that!. Peace!.
Love,
George :)Www@FoodAQ@Com
Love,
George :)Www@FoodAQ@Com
Maybe, not as a main dish but, taboulie or, cous-cous is great and easy to make, boxes at the store!.Www@FoodAQ@Com
one dish that is great in the oven and super easy to do is Confit Byaldi also know as ratatouille but made differently
ok so her we go
first u need to make the piperade thats going to be the base for the bottom
1/2 red pepper, seeds and ribs removed1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes, peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
ok so to put it together:
heat oven to 450 degrees!. Place pepper halves on a foil-lined sheet, cut side down!. Roast until skin loosens, about 15 minutes!. Remove from heat and let rest until cool enough to handle!. Peel and chop finely!.
Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes!. Add tomatoes, the juices, thyme, parsley, and bay leaf!. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, try not to brown it; add peppers and simmer to soften them!. Season to taste with salt, and discard herbs!. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet
so thats the piperade now for the veg
1 zucchini sliced in 1/16-inch rounds
1 eggplant sliced into 1/16-inch rounds
1 yellow squash sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds
1/2 teaspoon minced garlic
2 teaspoons olive oil
1/8teaspoon thyme leaves
Kosher salt and freshly ground black pepper
to put it together
heat oven to 275 degrees!. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that each slice is exposed!. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center!. Repeat until pan is filled u may not need all of the vegetables!. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste!. Sprinkle over vegetables!. Cover pan with foil and fold edges to seal well!. Bake until vegetables are tender, about 2 hours!. Uncover and bake for 30 minutes more!. (Lightly cover with foil if it starts to brown!.) If there is excess liquid in pan, place over medium heat on stove until reduced!. (At this point it may be cooled, covered and refrigerated for up to 2 days!. Serve cold or reheat in 350-degree oven until warm!.)
u can also add a nice vinaigrette with it
1 tablespoon extra virgin oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme, chervil, thyme)
Kosher salt and freshly ground black pepper!.
to put it together
combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl!.
and thats about it u may think its a lot but its really easy u can serve this as a side dish with a nice grilled meat Www@FoodAQ@Com
ok so her we go
first u need to make the piperade thats going to be the base for the bottom
1/2 red pepper, seeds and ribs removed1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes, peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
ok so to put it together:
heat oven to 450 degrees!. Place pepper halves on a foil-lined sheet, cut side down!. Roast until skin loosens, about 15 minutes!. Remove from heat and let rest until cool enough to handle!. Peel and chop finely!.
Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes!. Add tomatoes, the juices, thyme, parsley, and bay leaf!. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, try not to brown it; add peppers and simmer to soften them!. Season to taste with salt, and discard herbs!. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet
so thats the piperade now for the veg
1 zucchini sliced in 1/16-inch rounds
1 eggplant sliced into 1/16-inch rounds
1 yellow squash sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds
1/2 teaspoon minced garlic
2 teaspoons olive oil
1/8teaspoon thyme leaves
Kosher salt and freshly ground black pepper
to put it together
heat oven to 275 degrees!. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that each slice is exposed!. Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center!. Repeat until pan is filled u may not need all of the vegetables!. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste!. Sprinkle over vegetables!. Cover pan with foil and fold edges to seal well!. Bake until vegetables are tender, about 2 hours!. Uncover and bake for 30 minutes more!. (Lightly cover with foil if it starts to brown!.) If there is excess liquid in pan, place over medium heat on stove until reduced!. (At this point it may be cooled, covered and refrigerated for up to 2 days!. Serve cold or reheat in 350-degree oven until warm!.)
u can also add a nice vinaigrette with it
1 tablespoon extra virgin oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme, chervil, thyme)
Kosher salt and freshly ground black pepper!.
to put it together
combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl!.
and thats about it u may think its a lot but its really easy u can serve this as a side dish with a nice grilled meat Www@FoodAQ@Com