Eggplant and Summer Squash Gratatouille

Based on https://www.simplyrecipes.com/recipes/zucchini_eggplant_tomato_gratin/

Improved by Caitlin

INGREDIENTS

Base:

2 tablespoons extra virgin olive oil

1 large yellow onion, sliced

1 red, orange or yellow bell pepper, sliced (optional)

Package of cherry tomatoes, halved

Package of Shitake mushrooms, sliced (Baby bellas probably work too)

Sherry to taste

Container of herbed cream cheese (Boursin or other), divided

Top:

1 long eggplant

1 medium zucchini

1 medium summer squash

1 tablespoons extra virgin olive oil

1 1/2 teaspoons salt (optional)

DIRECTIONS

Base:

In a large pan, heat 2 Tbsp of olive oil on medium heat.

Add the sliced onions and cook until beginning to soften, stirring frequently, about 5 minutes.

Add the sliced bell peppers, mushrooms and sherry, continue to cook and stir about 5 minutes more.

Add the cherry tomatoes and cook on medium-low till the tomato skins burst and the mixture begins to stew, the longer the better, at least 10 minutes.

When the mixture is soft and caramelized brown, transfer into a greased gratin pan or casserole dish.

Spread half the herbed cheese over the top.

Top:

While the base mixture is cooking, slice the eggplant and squashes in 1/4-inch thick round slices.

Layer the eggplant and squash rounds on top of the base mixture in an alternating pattern.

Drizzle 1 Tbsp olive oil and optional salt over top.

Spread remaining herbed cheese over top.

Cover with foil and bake 40 minutes at 350°F

Remove the foil and broil for 5 minutes or until nicely browned.

Can be served as a side dish or a vegetarian main course.

Corn Casserole

A friend made this for dinner on a recent visit.  It was absolutely delicious, toddler-friendly and easy to make.  I plan on making this again very soon.  And possibly as part of Thanksgiving dinner!

Preheat oven to 400*

2 cans corn (drained) or frozen (thawed)

1 can Campbell’s cream of celery soup

1 onion, chopped

A couple of sticks of celery, chopped up (optional)

1 small jar pimentos (drained)

1 or 2 c. shredded cheddar cheese (depending on how much cheese you want!)

Mix all together.

Spray baking dish with cooking spray and then put mixed ingredients into dish.

Crush up Ritz crackers and sprinkle on top.

Pour some melted butter on the crackers.

Bake at 400* degrees for about 45 minutes.

Black Bean Croquettes with Fresh Salsa

I found this online!
Black Bean Croquettes with Fresh Salsa
Makes 4 servings, 2 croquettes & 1/2 cup salsa each

Active time: 25 minutes
Total: 45 minutes



2 15-ounce cans black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced



1. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

2. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

3. Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

4. Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Green Bean Fries

Oil for frying
1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups seasoned bread crumbs
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 cup all-purpose flour

1) Heat oil in a deep fryer or electric skillet to 375*
2) Combine green beans and water in saucepan.  Cover and bring to a boil.  Cook until the beans are bright green, about four minutes.  Drain and transfer to bowl of cold water.  Set aside.
3) In one bowl, whisk egg and milk together.  In a separate bowl, mix bread crumbs, chili powder, garlic powder and onion powder.  Drain the green beans and toss with flour to coat, shaking off excess.  Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4) Fry beans in batches so they are not touching.  Cook until golden brown and crispy, about 2 minutes.  Drain on paper towels.

**Can be baked at 375* for 20 minutes
**Can be frozen

Berkshire Pie

Preparation time 30 minutes.
Baking time 40 minutes.
Cooling time 5–10 minutes.
Serves 6.

Here is a rich, delightful broccoli and cheddar cheese pie that will warm up everyone on a wintry evening or will be a showstopper at your holiday buffet.

Ingredients
1 recipe Basic Pie Crust

Filling:
2 tablespoons olive oil
4 cups cubed onions (4–5 medium onions)
1½ cups chopped green cabbage
2¼ teaspoons salt
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried tarragon
1 teaspoon freshly ground black pepper
2½ cups small broccoli florets
2 cups grated mild cheddar cheese
1½ cups ricotta cheese
½ cup sour cream
¾ cup grated carrots
⅓ cup unbleached white flour

Instructions
Prepare Basic Pie Crust and place in a 9-inch pie pan.
Preheat oven to 375º F.

To make the filling:
In a large, deep skillet, heat the oil and sauté the onions for 3–5 minutes or until translucent.
Add the cabbage, salt, basil, thyme, tarragon, and black pepper and sauté on medium heat for 5–10 minutes.
Turn off heat.
Add the broccoli, cheddar and ricotta cheeses, sour cream, carrots, and flour, and mix together well.
Pour the mixture into the prepared pie shell and bake for 40 minutes. Let cool for 5–10 minutes.
Serve.

Broccoli Almondine

Ingredients
1 1/2 pounds broccoli, stems peeled, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice

Preparation
Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.

Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.