Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, January 7, 2018

Dinner Without The Fuss #Recipe!

Hey Everyone!! :-)

With the holidays over and all of us back at the daily grind, I find that sometimes I just want a really simple, uncomplicated recipe that doesn't require a lot of crazy ingredients that I have to go out and buy special, but still tastes amazing and warms me up on a cold winter night. This recipe is something that you can make with staples that most people keep in the house and it's one of my favorites. Enjoy! :-)

1 large potato sliced into thin rounds
6 eggs beaten
1/2 cup broccoli chopped
1 small tomato chopped
1 onion chopped
1 cup button mushrooms sliced
2 cloves garlic minced
1 12oz can vegetarian onion soup or vegetable stock
8 tbsp butter
6 tbsp olive oil
2 tbsp flour
1 tbsp sage
1 tbsp thyme
2 tbsp hot sauce (optional)
Salt and pepper to taste

Parboil the potato and then drain and toss with two tablespoons of olive oil and salt and pepper. Set it aside in a bowl. In an oven-safe, deep-sided skillet, melt two tablespoons of butter and add the onion. Sautee until the onion is soft and add the mushrooms and garlic. Sautee until mushrooms soften and onion is caramelized. Remove the onions and mushrooms from the skillet and set them aside.

Add two more tablespoons of butter and two tablespoons of olive oil to the skillet. Add the potato slices to the skillet in single layer and brown them on the bottom. Add two more tablespoons of butter and two more tablespoons of olive oil to the skillet and flip the potato slices over, keeping them in a single layer. Add the eggs to the skillet and sprinkle the broccoli and tomato pieces over the top. Put the whole skillet in the oven at 400 degrees Fahrenheit and bake until eggs are completely cooked, approximately 20-25 minutes.

In a small pot, melt two tablespoons of butter and sprinkle in the flour. Stir constantly until the flour starts to brown. Whisk in the soup or stock until all the flour lumps are smoothed out. Add the hot sauce (optional), thyme, sage, and previously cooked onions and mushrooms. Taste and adjust salt and pepper and seasonings as necessary.

Cut the egg and potato pie into slices and serve hot with gravy on top.

Bon appetit!

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