Here’s last night’s dinner:
Bean and Cheese Pie. I guess I’m just in a casserole mood this week! This is one of my favorite recipes from a Betty Crocker cookbook called Vegetarian Cooking. Here’s what you need to make it:
3/4 cup all-purpose flour
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 egg, slightly beaten
1/2 cup chopped green bell pepper
1/4 cup chopped onion
2 teaspoons chile powder
2 teaspoons fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 ounces) kidney beans, drained
1 can (8 ounces) tomato sauce
Another 1/2 cup shredded Cheddar cheese (for the topping)
Heat oven to 375 degrees. Spray pie plate, 10 X 1 1/2 inches, with nostick cooking spray. Mix flour, 1/2 cup cheese, the baking powder and salt in medium bowl. Stir in milk and egg until blended. Spread over bottom and up side of pie plate. Mix remaining ingredients except 1/2 cup cheese. Spoon into pie plate; sprinkle with 1/2 cup cheese. Bake uncovered about 25 minutes or until edge is puffy and light brown. Let stand 10 minutes before cutting.
I made quite a few substitutions on this to suit my tastes. I omitted the pepper and chilie powder, just because I don’t do well with spicy stuff. I also used black beans and pinto beans instead of kidney beans, and substituted fresh chopped garlic for powder. I usually use cilantro instead of oregano, just because I like it that way, but I totally forgot to buy either!!
I also doubled the recipe so that there would be plenty of leftovers for lunch today.
For the side dish, I made Roasted Garlic Lemon Broccoli. Sorry the picture’s so blurry!
I still have a bounty of apples to use up, so I made baked apple pancakes for breakfast this morning:
This was sort of an amalgamation recipe. First, I chopped 3 apples into small pieces and threw them in a bowl. I left the skins on because I like them, but you could always peel them if you don’t. I then added an egg, about a cup of water, and some Bisquick. As I mixed it I realized that there wasn’t enough Bisquick left, so I poured what I had in the pan and then mixed together an adaptation of this recipe. I only used 2 eggs, and I added way more flour and even a pinch of baking powder – which really wasn’t necessary, but I was throwing everything into the bowl at this point! I also added Nutmeg and AllSpice. After mixing it all, I poured it on top of what I had in the pan, and baked until it looked done – about 20 minutes or so.
