Quick Dinner Idea: Potato, Zucchini, Spinach Bake

My mom went on vacation last week and left me a bag of potatoes. I don't know why -- the potatoes would still be fine when she returned, but these days I just take whatever food she gives me. So I took the potatoes. So now what?

I opened my fridge. I had a couple of zucchinis, some mushrooms and baby spinach. It was time to get creative. And, I have to admit, what I came up with turned out so good that I had to share (and I plan to repeat with modifications suggested by all of you).

This "bake" almost seems like a "buckle" -- you know, the fruit-filled, casserole-like desserts that you just throw together when you've got too many blueberries or peaches. Except this one is savory and the potatoes really make it hearty. It's quick, easy and healthy! Cut it into squares for a party or use as a side dish.

Ingredients
3 medium-sized potatoes, peeled and sliced into rounds
2 zucchinis, sliced into rounds
2 cups baby spinach, chopped
1 cup mushrooms, sliced
1/2 cup shredded cheese (something that melts well and has good flavor)
2 cups white, unbleached flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons salt
1 teaspoon pepper
3 eggs
2 cups milk
3 tablespoons vegetable or canola oil

Here's what you do:
Preheat oven to 375 degrees.

Combine all of the vegetables in a bowl and sprinkle with 1 teaspoon of salt. Set aside.

Mix all dry ingredients in one bowl and the eggs, milk, cheese and oil in another. Combine the two bowls to make a batter. It should be thick, but runny (if it's too thick add a little more milk or water). Pour 1/3 of the batter into the bottom of a greased and floured rectangular Pyrex (lasagna-sized). Pour all of the vegetables on top of the bottom layer of batter, making sure the potatoes and zucchini are laying flat. Pour the rest of the batter on top of the vegetables, making sure the batter covers most of it. Bake for 25 minutes or until the top is golden brown.

This is one of those completely modifiable dishes. Add your own blend of vegetables and seasonings and tell me how it turns out.

Pasta Bake with Spinach and Mushrooms

It’s healthy and it’s got green stuff in it. Kids might have to be tricked into eating it, but I never said these recipes were for kids. Feel free to change out the cheeses to suit your taste.

And since we’re all adults here, we need to learn how to make a béchamel sauce. It’s soooo easy, yet I’ve messed it up countless times. The key is PATIENCE. It doesn’t take long to make, but you can’t rush the thickening of the milk (it takes about 5 minutes). Just wait. It will thicken. I promise.

Ingredients
2 cups whole wheat or brown rice (gluten free) rotini pasta
¾ lb chopped frozen spinach, defrosted and drained
1 cup chopped fresh mushrooms
¼ cup olive oil
¼ whole wheat flour
2 cups skim milk (or 1%)
½ cup plus 2 Tablespoons grated Parmesan
(You can substitute or add additional cheese here. I also like a mild goat cheese or sharp cheddar in this recipe)
2 cloves crushed garlic
¼ tsp ground nutmeg
½ tsp white truffle oil (optional, but it’s sooooo good)
salt and pepper to taste

Here’s what you do:
Preheat the oven to 350 degrees and coat a medium-sized baking dish with butter or cooking spray.

Cook pasta according to package directions, drain and set aside.

In a large pot over medium heat, heat oil. Add flour and stir with a whisk constantly. Gradually whisk in milk (preferably warm or room temperature) and continue stirring until it thickens, about 5 minutes. Remove from heat and add truffle oil, nutmeg, garlic, salt and pepper. Add ½ cup of cheese to incorporate and then add pasta, mushrooms and spinach.

Pour into baking and sprinkle remaining 2 Tablespoons of cheese on top. Bake for 45 minutes until the top is browned.