Saturday, February 28, 2009

Mistakes and Leftovers Casserole!

I accidentally opened a can of stewed tomatoes and didn't want to waste them (my dad's Depression era influence is showing!), so I opened my fridge and found a few leftovers that would work together! Woohoo! Dinner!

1 Tbl. olive oil
1 medium onion, sliced
1 bell pepper (mine was red; they're the ripest), sliced
2 cloves of garlic, minced (or 2 frozen cubes, 1/4 tsp. powder, or 2 tsp. jarred)
1 small zucchini, quartered and cut into 1/2 inch pieces
2 Tbl. water
1 poblano pepper, de-seeded, washed, and sliced horizontally (for smaller pieces) (Plastic gloves are a good idea. If the pepper isn't completely ripe, the juice might burn your hands where it touches. If this happens, use a mix of 1/2 water and 1/2 apple cider vinegar—doesn't have to be exact--and submerge the burned parts. This is my mother's first aid, and I've found that it works better than any commercial product or any medical advice I've ever used, seen, or heard! You may have to do it a few times, but it DOES work! A little aloe gel afterwards keeps it from blistering, if the burn is minor.)
1/2 tsp. allspice
1/4 tsp. curry powder
1 tsp. oregano leaves, crushed when adding
1/2 tsp. salt
1/4 tsp. pepper
1 14.5 oz. can stewed tomatoes (my "oops" moment!)
Juice of 1 lime
6 eggs (4 would work, too, but it makes less!)
1 Tbl. milk or water
Cheddar cheese, grated

OPT: sliced green onions and/or sour cream for garnish (Sour cream will lessen any heat intensity in the event of rogue seeds or an extra warm poblano pepper!)

Preheat oven to 350 degrees F.

In a large skillet, sauté onion until slightly cooked. Add pepper and garlic, and cook until pepper is softened. Add the zucchini and water, cover, and steam for a couple of minutes (I was in a bigger hurry than I had time to sauté the zucchini!). Add the pepper and spices, and mix everything together. Let it cook for a minute, so the spices are fragrant. Add the tomatoes, stir, and cook for 3 or 4 minutes.  Add the lime juice, and again, mix everything together. Pour into an oil-sprayed 9x13 baking dish. Set aside.

Crack eggs into a mixing bowl; add liquid. Beat with a whisk or a fork until it's smooth. Gently pour over vegetable mixture. Sprinkle grated cheese over the top, using a lot if you like things cheesy!

Cover and bake it for 30 minutes. The melted cheese will make this creamy, and the small amounts of spices make it interesting without being overwhelming! Garnish with sour cream and green onions, if you'd like. MMMMMM!

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