Tag Archives: casserole

cooking

Egg & Purple Potato Casserole

La la la rosemary and thyme … lemon thyme in this case.  I am posting two recipes today – both of which use these fresh and fragrant herbs.  First up is my egg and potato casserole.  I used purple potatoes in this batch because that is what we had picked up at the Prospect Park farmers’ market we went to last Saturday.  Any potatoes will do.

potato herbs

Cube your potatoes and boil for about 8 minutes [should still be firm in the middle].

While the potatoes are cooking, whisk together four eggs with a little skim milk [like you are making french toast].  I did mine right in the casserole dish [be sure to spray with a little organic canola oil first!].

eggs & milk

Dice some tomatoes, red peppers, and scallions and stir into egg mixture.  Strain your potatoes, roughly chop your fresh rosemary and lemon thyme and mix it all into the eggs.  Sprinkle in salt and pepper to taste.  I also microwaved some turkey bacon and crumbled that in as well.  Now you are ready to pop it into your preheated oven at 375 degrees [covered in foil] for about 45 minutes.

ready for oven

When it’s finished, it will be fluffy, golden, and slightly pulling away from the sides of the casserole dish.  Serve and enjoy!  Great for breakfast, brunch, and even dinner.  Serves four [or two if you’re really hungry!].

egg & purple potato casserole

cooking

Couscous & Eggplant Casserole

I made this versatile dish for us last week and we gobbled it up without even missing the meat [we love a good steak here in the Shirley household]!  It’s fairly easy to make and can be made ahead and thrown back into the oven to heat up again when you’re ready.

To Make Couscous & Eggplant Casserole …  Slice off the top [and discard] of a large eggplant and then cut into bite sized cubes, lightly salt and set aside.  [I removed the skin from one half of the eggplant and left it on the other just to have different textures.]  Saute onions and red peppers in olive oil with salt, pepper, a little bit of cumin, and some cinnamon.  Toss in your eggplant cubes [or use a separate pan if yours isn’t big enough] and add a little more olive oil.  Be careful with how much oil you are using – eggplant is super absorbent and you don’t want it to be greasy.  If you have them on hand, toss in a handful of golden raisins too.  Keep on medium heat until tender then remove and set aside.

eggplantonionredpepper

Meanwhile, cook your couscous according to package directions [mine took just five minutes and I tossed the ‘spice pack’ that was included].  In a small bowl mix about 1/2 cup ricotta cheese [goat cheese or fresh mozzarella would work well in this dish too], fresh chopped parsley, and a squirt of lemon juice [or some orange or lemon zest].  Now the fun part – mix everything together in a casserole dish or baking pan, cover with foil, and bake at 350 degrees for about 20 minutes.  Remove foil and bake an additional ten minutes.  Eat.

couscouseggplantcasserole

I would have taken a prettier picture of it plated, but we couldn’t wait long enough to eat it.  When you have an eight month old that isn’t sleeping through the night, you eat when you can and you do it fast.  :-)  Enjoy!

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