Tracy and I LOVE to go to Barnes and Noble for part of our Friday night dates.
I was browsing through a magazine and noticed this yummy recipe, only I had forgot my notebook that is usually in my purse to write the recipe down and so Tracy took a photo of the recipe, only you couldn't read the numbers part of the ingredients.
SO, I just guesstimated and WOW, did I ever had happy kids when they enjoyed this yummy dish for dinner.
I think this recipe is heading to be in our top five dinners in our family.
I love that when you just have a handful of veggies, you can throw together a healthy, yummy dinner and it is easy to make as well. I also enjoy having recipes that use Butternut Squash.
I also love that you don't have to use "creamed canned soup" for the sauce.
Once again, just basic food storage ingredients!
JADE loved this so much he ate mine AND his piece for lunch the next day.
A great recipe to add meals to your diet that are meatless and full of LOTS of flavor and nutrition as well!
I always keep Sharp Cheese in my freezer and then just pull out a snack sized bag when I need to add in Parmesan Cheese to a recipe.
I never buy fresh mushrooms and I do NOT like canned mushrooms and so I have containers of Freeze Dried TONES brand mushrooms that I add to recipes calling for mushrooms. They are SO yummy and taste like fresh mushrooms and aren't rubbery liked canned ones.
1 potato diced
2 stalks celery chopped
2 carrots chopped
1 butternut squash chunked
1/2 cup frozen peas
1/2 cup frozen corn
1-1/2 cups chopped broccoli
2 Tbsp. butter
1 onion finely chopped
1/4 cup freeze dried mushrooms (0ptional)
1/2 cup milk
1/4 cup flour
1-1/4 cup HOT water
1 tsp. chicken bouillon
1/2 tsp Thyme
1/3 cup freshly grated Sharp Cheese
3/4 cup yellow cornmeal
1 Tablespoon, plus 1 tsp. sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 large egg lightly beaten
1 Tbsp. oil
Place all veggies in a pot with enough water to cover veggies...add in 1/4 tsp salt and bring to boil and boil for 4 minutes. Remove from heat and drain and rinse.
Melt butter and add in onions and mushrooms and saute until tender, stirring often. Stir in the flour and cook stirring non-stop for another 30 seconds. Add in water, bouillon, milk, salt and Thyme and cook until the sauce thickens.
Add in the vegetables to the sauce and stir well.
Add in cheese and bring to a simmer. Put in 9x13 pan.
Make the cornbread topping and spread batter evenly over the vegetable mixture. Bake at 400 degrees (about 25 minutes) until cobbler on top is brown and sides are bubbling. Allow to cool 10 minutes before serving.
PS...if you don't have butternut squash, just peel a sweet potato and cut it into chunks instead. We tried this and it was just as tasty!