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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Another easy, one-dish dinner; this one based on Yorkshire Pudding. Check freezer for the sausage, precise amounts not important. If you have a slice of Prosciutto left (mine comes in packs of 4) chop it up and add it to the sausage.
Yorkshire Pudding Pie Preparation and cooking time: 45 minutes6oz (180gr) bulk sausage, or link, removed from casings
1/2 medium onion
1/2 green pepper
1 rib celery
2 cloves garlic
8oz (250gr) frozen, chopped spinach
1 tsp dried basil
2 tomatoes
1/2 cup shredded cheese, (2oz, 60gr)
2 eggs
1 cup (8oz, 240ml) milk
1 cup flour
pinch nutmeg
1/4 tsp salt
4 tsp olive oil
Peel and chop onion, garlic. Chop pepper, celery. Heat 2 tsp olive oil in medium nonstick skillet over medium-high heat. Add onion, pepper, celery, garlic and sauté until tender. Add sausage and brown, breaking it up as it cooks. When done remove from heat. Thaw spinach and squeeze dry. Add to meat mixture along with basil and mix thoroughly.
Slice tomatoes thinly: 5 - 7 slices per tomato.
In medium bowl lightly beat eggs with wire whisk. Add milk, flour, salt and nutmeg. Beat lightly to just combine; a few lumps are okay - over-beating is not. Put remaining 2 tsp olive oil in 10-inch glass baking dish and run it around to coat the bottom. Pour in the batter mixture. Spoon meat/spinach mixture over top to within 1 inch of sides of dish. Layer tomatoes on top of meat and sprinkle with cheese. Bake at 425F (215C) for 30 minutes or until edges puff up and are golden brown. Cut into wedges and serve.
Cooking schedule: 45 minutes |
Squeeze spinach dry |
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