you can't make an omelette...
Feb. 25th, 2005 08:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittySo, the other night I made dinner for ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
redjo.
I had been planning to make some fish, and kale, but when I went to the store, there was no fish that looked good. So I decided to go ahead with an experiment I had been planning - a casserole with squash, yogurt, lentils, mushroom, and lamb. The topping was walnuts, bulgar, and cheese. (mrpet said, "I'm not sure those flavors will go together." I said, "I think it's going to be delicious, and if you know what's good for you, so do you!")
I started by baking the squash. I used one acorn squash and one buttercup squash. The first two dishes of casserole, I filled in with canned squash, because I was concerned the bulgar wouldn't have enough liquid to cook. Mistake! I was right about the bulgar not cooking (in fact, it still didn't cook), but the flavor of the canned squash didn't go with the flavor of the yogurt, even though the flavor of the baked squash did. (mrpet had thought the problem would be with combining the buttercup and the acorn squash, and the inclusion of the yogurt, but that actually wasn't an issue.)
So, for the second set of casseroles, I omitted the canned squash. I added a small amount of applesauce to make up the liquid. I also ommitted the bulgar. I put the walnuts inside the casserole instead of on top. Baked it for about twenty minutes with thyme salt, sage, and black pepper, and I was done! The second version came out very well. I'm hoping thatmrpet can salvage the first casseroles. He has those skills. It might be interesting as a tart filling or a soup.
Here is a recipe for the second version:
1 c cooked chopped lamb
1 can black beluga lentils
1 baked buttercup squash, cut into large chunks
4 oz whole mushrooms with the ends of stems removed
1 c whole plain yogurt mixed with 2 T cornstarch
1/2 c applesauce
thyme salt, black pepper, sage
Layer ingredients in two round pie plates, starting with squash. Bake at 350 degrees for twenty minutes. Preparation time is about an hour, and it makes a bit more than a quart.
Another tasty wheatless breakfast food.
redjo.I had been planning to make some fish, and kale, but when I went to the store, there was no fish that looked good. So I decided to go ahead with an experiment I had been planning - a casserole with squash, yogurt, lentils, mushroom, and lamb. The topping was walnuts, bulgar, and cheese. (
mrpet said, "I'm not sure those flavors will go together." I said, "I think it's going to be delicious, and if you know what's good for you, so do you!")I started by baking the squash. I used one acorn squash and one buttercup squash. The first two dishes of casserole, I filled in with canned squash, because I was concerned the bulgar wouldn't have enough liquid to cook. Mistake! I was right about the bulgar not cooking (in fact, it still didn't cook), but the flavor of the canned squash didn't go with the flavor of the yogurt, even though the flavor of the baked squash did. (
mrpet had thought the problem would be with combining the buttercup and the acorn squash, and the inclusion of the yogurt, but that actually wasn't an issue.)So, for the second set of casseroles, I omitted the canned squash. I added a small amount of applesauce to make up the liquid. I also ommitted the bulgar. I put the walnuts inside the casserole instead of on top. Baked it for about twenty minutes with thyme salt, sage, and black pepper, and I was done! The second version came out very well. I'm hoping that
mrpet can salvage the first casseroles. He has those skills. It might be interesting as a tart filling or a soup.Here is a recipe for the second version:
1 c cooked chopped lamb
1 can black beluga lentils
1 baked buttercup squash, cut into large chunks
4 oz whole mushrooms with the ends of stems removed
1 c whole plain yogurt mixed with 2 T cornstarch
1/2 c applesauce
thyme salt, black pepper, sage
Layer ingredients in two round pie plates, starting with squash. Bake at 350 degrees for twenty minutes. Preparation time is about an hour, and it makes a bit more than a quart.
Another tasty wheatless breakfast food.
