Our Pal Angel Sammy is hosting this month's Shopping Around the World!
Yes indeed it’s that time of the month again (no not THAT time but THIS time) and we’re going to ask you to do the usual thing – do your post and link back to ME (yep – ME this month) so we can not only see what your recipe is but hopefully see some photos of it AND see what the prices of the ingredients were. After all, that’s the most fun (other than eating of course) – seeing what the prices around the world are for the ingredients! It’s amazing to me what WE pay compared to YOU all.
So what are we gonna do for “Shopping” this month? How about we focus on something just a bit different – let’s all do a recipe for a MAIN COURSE that has NO MEAT, CHICKEN, or FISH in it……. Surely you have something you make that is a veggie type dish as a main course? Lots of peeps these days are changing eating habits so there are a lot of great recipes that have no meat, chicken or fish in them but are delish main courses. SO, let’s see what you can come up with. Then post on FRIDAY, FEBRUARY 24th, and link your post on that day to ME!
If you don’t HAVE a recipe like that, find one you like and share it with US. WE CAN DO THIS! Just remember provide recipe, a photo if possible, AND prices for ingredients. Oh boy – I can’t WAIT to see what you post!!!
For our Meatless Main Course we're sharing the recipe for Mom's Summer Vegetable Torta (silly name since you can make it ANY time of year!)
Summer Vegetable Torta
3 tbsp olive oil
1/2 medium onion, chopped
8 oz mushrooms, sliced
3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips
1 12 oz jar marinated red peppers,
dreained and cut into 1/4 inch wide strips
8 oz cream cheese, softened
6 large eggs
1/4 cup half and half or heavy cream
2 garlic cloves, minced
3 tbsp fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
2 cups shredded swiss cheese
Preheat oven to 350F and brush bottom and
sides of a 9-inch springform pan with oil. Line bottom with parchment and brush
parchment with oil. Wrap outside of pan with aluminum foil.
Heat oil in a large skillet over medium heat. Add the
onion, mushrooms, zucchini, and fresh peppers, if using. Saute until vegetables
are just tender, about 10 minutes.
In a large bowl, beat cream cheese until smooth. Beat in
eggs until combined (it’s okay if it’s a little lumpy). Beat in cream or half
and half. Stir in garlic, basil, salt and pepper. Using a slotted spoon to
drain off liquid, add sauteed vegetables to egg mixture, then add drained
marinated peppers, if using. Add shredded cheese. Stir with a rubber spatula to
Spread mixture in prepared pan and set pan on baking
sheet. Bake for 1 1/2 – 1 3/4 hours or until top is puffy and golden brown and
the center no longer jiggles when shaken. Remove from oven and let cool 10
minutes in pan, then run a sharp knife around edges of torta to loosen. Gently
remove pan sides. Serve warm, room temperature, or cold.
8 (large slices). Each serving has 8.25g of carbs and 1.5g of fiber
Since we've already shared the price of eggs, cream, cheese and all, we're going to concentrate on the veggies!Onions - 99 cents a pound
Mushrooms - $2.37 for 8 ounces
Zucchini - we use both zucchini and yellow squash - $1.99/lb
Red Peppers - $3.99/lb.
OR YOU CAN USE....
Jar of Marinated Red Peppers $2.00 for 4 oz jar
Thanks to Angel Sammy and his little brofur Teddy for hosting this month. I hope you try Mom's Torta....it's really good!We're also pawticipating in Friendly Fill-ins sponsored by McGuffy's Reader and 15 and Meowing.
Mom is hogging the answers answering for us this week.
1. I wish ___Hats___ would come back in style. I love big floppy hats!!!
2. I always have __my St. Jude novena booklet____ in my purse. It's the first thing I move when I change purses.
3. I think that I should get more sleep!
4. Rudeness is a pet peeve of mine. Nobody has to be bubbly and cheerful all the time, but some people are rude ALL the time.
Today's Flashback Friday photo is of Angel Clifford....He sure had the cutest smile!!!