Receta 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
Ingredients:
- - 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)
Directions:
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.
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