guys, my friend baked a zucchini quiche in our dbgp.
what a non traditional piece to bake it in but talk about versatility! 😳 this dbgp is already reduced to $161 but july/august hosts can get it for $64.40!!!! wow!!!! let's do a fb party, cooking or catalog show!
4 to 6 cups chopped zucchini (i used 5 large)
2 cups bisquick or aunt jemima mix
1 large chopped onion
1 cup veg oil
1 cup parmesan cheese
3 onion rub
16 oz shredded mozzarella
bake at 350 for about 45 minutes #breakfastfordinner#onepotwonder#pamperedchef
Squid & basmati bake:
ingredients (feeds 4):
3 large squid tubes – cleaned and cut into 1-inch rings
1 cup basmati rice (or any long grain rice)
1 tin baby roma tomatoes
2 - 2 ½ cups fish stock* (see note)
¼ cup whole black olives
1 large red onion – finely chopped
2 garlic cloves – finely sliced
¼ cup dry white wine
2 tbsp olive oil
1 tbsp chopped parsley stalks (reserve leaves for garnish)
1 tsp lemon thyme leaves
s&p to taste (if your stock is already salty omit the salt)
100g greek fetta – crumbled
1 tbsp parsley leaves – chopped
1 red birdseye chili – thinly sliced
fresh lemon juice
preheat oven to 190°c. put ingredients in le creuset (or large ovenproof p*t with lid) and cook in oven for 45 to 60 mins* (see note). check intermittently to make sure it’s not drying out too much (the end result should be a similar to a wet risotto) adding more stock if necessary. rest for 3 minutes before serving.
to serve: spoon onto serving plates, drizzle with extra olive oil, squeeze over lemon, crumble over fetta, sprinkle with parsley and chili to taste.
note: the amount of stock and cooking time varies depending on your oven, your rice and your chosen pot. start with 2 cups stock and 45 minutes cooking time and adjust accordingly.
the is an oldie but a goodie and definitely a family favourite in this household!
400ml organic vegetable stock
800g organic diced tomatoes (can use canned if you are in a hurry)
800g soaked, cooked beans such as kidney, white or black beans
1 diced sweet potato
1/2 brown onion, diced
1 garlic clove, crushed
2 ears of organic corn, shaved
1-2 tbl mexican spices (chilli, cumin, garlic, oregano, onion, paprika etc) depending on how spicy you like it
salt and pepper to taste
We are on a waste minimizing mission in our household. beef brisket casserole is an awesome way to use up vegetable odds & ends, especially those that are starting to look a little sad at he back of the fridge. beef brisket is a cheaper cut of meat, but when slow cooked it’s 🤤 worthy. this is 1kg & it will easily feed our family of 4 for 2 maybe even stretched to 3 meals.
it’s very simple recipe; chop up all your veg, add some garlic, onion, can diced tomatoes & 1lt good quality stock (this is needed so the meat doesn’t dry out & veg don’t burn). then b**g it in the over.
watch my stories for more info.