This weekend was filled with an uncomfortable chill in the air, so I had planned on making a classic dish(sans meat) for tonight. Wouldn’t you know our fickle California weather has called for it to be in the 70’s today. About half-way through baking time, I will more than likely find myself regretting this decision.
4 large potatoes
1 tablespoon butter/canola oil blend
1/2 cup low fat milk, rice or soy milk
1 tablespoon light olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
1/2 medium head of cauliflower, finely chopped
1 cup frozen peas, thawed
1 cup corn kernels
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
Season salt and freshly ground pepper, to taste
1.) Preheat oven to 400 degrees. Lightly oil a shallow, round 2-quart casserole or 9×13 inch baking pan.
2.) Place the potatoes in a saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 mins. Drain and transfer to small mixing bowl.
3.) Stir in the butter blend into the potatoes until melted, then add milk and mash until fluffy. Set aside.
4.) While the potatoes are cooking, heat the oil in a skillet. Add the onion and carrots and saute’ over med heat until the onion is golden. Add the cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just tender, about 5 mins.
5.) Add the peas, corn, parsley and dill. Cook until the mixture is well heated through, then stir in 1.2 cup of the mashed potatoes. Season with seasoned salt and pepper.
6.) Sprinkle the bottom of the prepared pan with a generous layer of wheat germ(add this to my list here), then pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over the top and pat down lightly.
7.) Bake for 30-35 mins or until potatoes begin to turn golden and slightly crusty. Let stand 5 mins, then cut into squares to serve.
Add a salad to make a meal~
Prep time~ 30-40 mins
Cook time~30-40 mins