I came across this WholeFoods recipe on theKitchn and made it for a bunch of guys from our church group who came over for breakfast one morning. I wasn’t sure if it would taste all that great, since I’ve never used a recipe from WholeFoods, but how can you ever go wrong with gruyere? This was super easy, I was able to prepare the entire casserole the night before and just had to wake up and pop it in the oven of the morning of. Served this with some more morning glory muffins and fruit.
- 4 English muffins, split
- 1 tablespoon olive oil
- 2 medium tomatoes, chopped
- 1 pound button or cremini mushrooms, trimmed and sliced
- Salt and pepper to taste
- 8 eggs
- 1/2 cup milk
- 1/2 teaspoon garlic, minced
- 1/4 onion, minced
- 2 teaspoons dried basil
- 1 cup grated Gruyère cheese
Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
In a large bowl, whisk together eggs, milk, garlic, onion, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
Set dish aside at room temperature for 1 hour and preheat oven to 350°F. Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.
Last Friday, I found myself with a bell pepper, an eggplant and no ideas for dinner. Using my ingredients as a starting point, I came across recipes for ratatouille, which I could make with ingredients we had on hand plus the addition of a small zucchini and some diced tomatoes. The one time I tried ratatouille, I was not that impressed; but the emotions and drama in the Disney movie were so convincing, I decided that there must be something wintery and comforting about such a dish.
I followed this Epicurious recipe, almost to a T, except that I used diced tomatoes from a can and dried basil instead of fresh. Oh, and I added some garbanzo beans for protein. I served this ratatouille over a bed of couscous.
Noah got sick and had to stay home from work one day and for lunch he made his signature sandwich: Grilled Cheese with pepperoncinis. My very first pre-school would always serve grilled cheese sandwiches and tomato soup for those who forgot their lunches. I fell into that category quite often (not entirely sure if it was my or my mom’s fault) and as a result, whenever I eat a grilled cheese sandwich for a meal, I feel the need to accompany it with tomato soup. So, while Noah prepped the sandwiches, I made my first home-made tomato soup – all with ingredients we already had in our kitchen!
Homemade Tomato Soup
- 2 tablespoons butter
- 1 large yellow onion, chopped
- 1 teaspoon minced garlic
- 1 1/2 cups milk
- 1 (28 ounce) can tomato puree
- 1 tablespoon white sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally.
Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes.
Add basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally.
Noah’s Grilled Sandwiches
TJ’s Soft 10-Grain sandwich bread
Extra Sharp White Cheddar
Arrange ingredients like this:
Place in frying pan like so (top with one more piece of bread):
You can also use a sandwich press (if you have one) to make this. Noah uses the press from our cast-iron griddle pan.
Finished Products – A Noah Grilled Cheese & Tomato Soup!
We’ll be out of town for a little over a week, so today I did my very best to use up all the leftover veggies that were in the fridge. Thanks to the Martha Stewart Living magazine that Erin happened to give me, I found the perfect recipe for the rest of the basil and tomatoes from this week’s CSA share:
Tomato & Basil Pasta (I halved all the ingredients for a smaller batch)
Combine 1/4 cup extra-virgin olive oil, 3 thinly sliced garlic cloves, 1/2 teaspoon coarse salt, and 1/2 teaspoon freshly ground pepper in a large bowl. Toss in 1 pound cooked and drained short pasta. Tear 4 medium tomatoes and 1 pound burrata or mozzarella cheese; scatter over pasta. Garnish with small basil leaves, and sprinkle with pepper.
We didn’t have mozzarella or whatever burrata is, so I tossed my pasta with goat cheese, used regular sea salt and spaghetti pasta, and didn’t understand what it meant to tear tomatoes, so I just diced mine instead. The pasta was the perfectly salty and cooked perfectly al dente. And, since I looove goat cheese, I really loved this dish.
And then after lunch, I contemplated what to do with the last 1/2 of a zucchini and decided upon baked zucchini chips! And now we have a snack for our flight back to Seattle.
These taste… healthy. 🙂 It is a little bland, I think next time I would maybe add some spice (cayenne?) to give it a little kick. And also use the entire egg instead of just the whites for a little more heartiness or depth to these. But, I do like that when you take a bite you can still actually taste the zucchini, and that’s yummy.