Tag Archives: Parmesan

Light and Simple Meal

Here’s my throw together recipe – adjust yours to taste and preference.

  • 3 cups spiralized or sliced zucchini
  • 1/4 cup thinly sliced onion
  • 1/4 cup flour
  • 2 eggs
  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded sharp cheddar
  • 1/4 cup shredded Parmesan
  • Sea salt
  • butter or olive oil

On low to medium heat saute onions and zucchini in butter or olive oil until desired softness, sprinkle in flour and stir to thicken, then add eggs and stir to mix. Add salt and mozzarella and cheddar. Stir until blended, then top with Parmesan – turn off heat and cover. Once the Parmesan is slightly melted, serve it up.

Now, to jazz this up by adding protein and calories, i would cook up some sliced beef sausage or home made beef sausage, then in the same pan, continue with this recipe.

Simple, easy, delicious!

Easy stovetop preparation. Add beef or lamb sausage for a hardier meal.

Zucchini-Egg-Sausage Casserole

It’s zucchini season and time to pull out the plethora of excellent recipes to use this bountiful summer squash.  If someone secretly leaves zucchinis in your car or at home, be thankful!!

A bountiful number of bread and dessert recipes are found in cookbooks and internet and i will share a couple of our family favorites, but i’m focusing more this year on casseroles and main dish recipes.  Here’s one i just developed sort of combining two recipes I already have.  It turned out fabulously!!!  Not like pizza or anything, but definitely ranks high enough that it can remain in the regular lineup of meals.

ZUCCHINI-EGG-SAUSAGE CASSEROLE

From the kitchen of Tauna M (Falconer) Powell

INGREDIENTS:

  • 2 cups shredded zucchini
  • ½ lb cooked beef sausage or beef brats* cut in small pieces
  • 1 medium onion chopped
  • 2 cups shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1 tablespoon mustard
  • ¼ tsp black pepper
  • 1 teaspoon salt
  • ¼ cup grated Parmesan

DIRECTIONS:

Preheat oven to 325˚F.  Layer half the zucchini, onion, sausage, and cheddar cheese in a buttered oblong baking dish, 11 x 7 x 1 ½ inches; repeat.  Mix eggs, milk, mustard, pepper, and salt very well, then pour over the layered ingredients.  Sprinkle over top with Parmesan cheese.  Cook uncovered in oven until set, 45 to 50 minutes.  Let stand 10 minutes then cut into squares for serving.

Note: Once assembled, this casserole can be covered and refrigerated up to 24 hours before cooking.

*I use all beef brats from Coleman Farms grassfinished beef.  However, it will also be good with my own home made beef sausage.

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I cut the brats into small pieces using scissors, then cook gently in a cast iron skillet.

Zucchini Egg Cheese Sausage Casserole

Zucchini Egg Cheese Sausage Casserole
I accidentally put the Parmesan on before i poured the milk and egg mixture over top. Oh, well…..

Zucchini Egg Cheese Sausage Casserole
Out of the oven after 50 minutes. Let stand about 10 minutes before cutting into serving sizes. YUM!

 

Moussaka for Lunch

Today started out with me castrating about 25 ram lambs.  Thankfully, Dallas and Rick caught and held them for me – MUCH easier to have extra hands.  To castrate lambs, one catches them up and holds their hind legs up to their front legs thereby the testicles are easy to grab hold of.  The handler is holding the ram on his lap.  I assured Rick I’d never missed before.  I think i scared him a bit!   😉  (I did NOT use my teeth!)   We also dewormed all the lambs as well as the ewes.  That will help clean them up and get them gaining well before selling the lot on September 7 at Kirksville Livestock Auction at the special sheep sale that day.  After selling off 54 lambs, 80 ewes, and 2 mature rams on Monday, we counted out about 51 lambs and and 52 ewes to sell the 7th, then I’ll be out of the sheep business.

This afternoon, I’m doing the washing and will clean up and around the barns in preparation for semen checking the bulls tomorrow and hauling out to the cows.

Moussaka” is an Arabic word and a popular dish in many Middle Eastern countries, the immortal eggplant-and-lamb casserole is generally credited to the Greeks, who claim it as a national treasure.  This recipe provides 8-10 servings.

1 large eggplant (or about 2 lbs)

2 tablespoons butter

1 1/2 to 2 lbs ground lamb

1 medium onion, chopped

1 can (15 ounces) tomato sauce

3/4 cup red wine or beef broth

1 tablespoon snipped parsley

2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmet

White Sauce (see recipe)

1 cup grated Parmesan cheese

2/3 cup dry bread crumbs

1 egg, beaten

Tomato Sauce (see recipe)

Cut unpared eggplant crosswise into 1/2-inch slices.  COok slices in small amount boiling, salted water (1/2 teaspoon salt to 1 cup water) until tender, 5 to 8 minutes.  Drain.  Heat butter in 12-inch deep skillet until melted.  Cook and stir lamb and onion until lamb is light brown: drain.  Stir in tomato sauce, wine, parsley, salt, pepper, and nutmeg.  Cook uncovered over medium heat until half the the liquid is absorbed, about 20 minutes.  Prepare White Sauce.

Stir 2/3 cup of the cheese, 1/3 cup of the bread crumbs and the egg into meat mixture; remove from heat.  Sprinkle remaining bread crumbs evenly in greased oblong baking dish 13 1/2 x 9 x 2 inches.  Arrange half the eggplant slices in baking dish; cover with meat mixture.  Sprinkle 2 tablespoons of the remaining cheese over meat mixture; top with remaining eggplant slices.  Pour White Sauce over mixture; sprinkle with remaining cheese.  Cook uncovered in 375ºF oven 45 minutes.  Prepare Tomato Sauce.  Let moussaka stand 20 minutes before serving.  Cut into squares; serve with Tomato Sauce.

White Sauce

1/4 cup butter

1/4 cup all-purpose unbleached flour

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups milk

2 eggs, slightly beaten

Heat butter over low heat until melted.  Blend in flour, salt, and nutmeg.  Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, sitrring constantly.  Boil and stir 1 minute.  Gradually stir at least 1/4 of the hot mixture into eggs.  Blend into hot mixture in pan.

Tomato Sauce

1 medium onion, finely chopped

1 clove garlic, finly chopped

1 tablespoon olive oil

2 cups chopped ripe tomatoes

1/2 cup water

1 1/2 teaspoons salt

1 teaspoon dried basil leaves

1/2 teaspoon sugar

1/4 teaspoon pepper

1 bay leaf, crushed

1 can (6 ounces) tomato paste

Cook and stir onion and garlic in oil in 3-quart saucepan over medium heat until onoion is tender.  Add remaining ingredients except tomato paste.  Heat to boiling, stirring constantly; reduce heat.  Simmer uncovered until thickened, about 30 minutes.  Stir in tomato paste.  (Add 2 to 3 tablespoons water if necessary for desired consistency.

PERSONAL NOTES:

I use organic grassfed milk, eggs, and butter.  Freshly grated Parmesan cheese and locally and organically grown tomatoes for sauces.  You can buy organic tomatoes and paste in the stores.  Thankfully, between what we raise ourselves and what i can purchase, it is all local and/or organic.  Flavours are much better.