I love playing with my vegetable curly ribbon maker so when I got up, this morning, I made some potato, carrot, onion and zucchini ribbons. The potato was the best, going on to make one continuous long ribbon of about three feet. The others were a lot shorter.
I thought, I was going to cook them in a pan with a little soup and some spices but ended up, adding more soup and some eggs and topping it with crumbs, making a kugel.
I think, I mentioned, I rarely make any dish, more than once and that is because I get bored. I teach the same way. Each year, I change what I am doing and rather than use my information from the previous years, I come up with new new approaches to the work. In that way, I don't get bored.
Granted, as a teacher, I have some winning projects or lessons that I do repeat but what amazes me, is that these, are handled differently with each class. Since creativity is called for, along with information, they take it to where they can.
For example, the children taught part of a unit on the Westward Expansion. They did interviews, Internet programs,and one boy even did an Indian dance. Costumes and some scenery was improvised and this was all their doing. I know that is fun for them but I don't assign it, in respect for the children who do not have access to some of the items.
Each group made up a sheet of notes and a test on their material. This was not part of the assignment. This year's class, who is weak in remembering information, know how to expand on a topic and that material, they do remember. This year had to be a creative year to reach them.
So, this was a creative dish which meant I had fun. Cooking should be fun and interesting.
Vegetable Ribbon Kugel
2 medium carrots
2 medium potatoes
1 large onion
2 tablespoons teriyaki sauce
1 cup organic vegetable broth
black pepper to taste
2/3 cup taco chip crumbs
Method: (Use a skillet that can be put into the oven or cook it completely on top of the stove.)
Using a tool or cutting, by hand, make ribbons out of all the vegetables. Do the potatoes last, so they don't turn brown.
Pour the soup in a large skillet. If you need more than one cup, add whatever is necessary. It does get absorbed.
Add all the vegetables. Cook for 6 minutes. Remove skillet from the burner and put aside.
In a small bowl, beat eggs and add teriyaki sauce and black pepper. Pour over the vegetables in the skillet
Put the skillet back on the burner, turn flame on and cook for no more than 1 minute.
Cover the vegetables and egg mixture with taco chip crumbs (you can use bread crumbs) .
Place in oven and bake for 20 minutes. Top should be somewhat golden brown.
|Gluten Free Bread from S.A.H.M i AM|
|Roasted Asparagus and Goat Cheese Salad from Fitness Girl Kitchen Stories|
|Avocado, Radish and Arugla Crepes from Real Food, Real Deals|
Now for dessert.
|Citrus Hazelnut Bars from Pint Sized Baker|
Ok, it is your turn. I want to thank you from the bottom of my heart for your wonderful recipes. It is my treat, each week, to got through these. Foodies are the best kind of people.
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