Having leftover vegetables on hand saves you preparation time. Last week I made a batch of slow cooker stew. I put the meat in the cooker first and, when it was time to add vegetables, I found some fresh green beans and baby carrots in the refrigerator. Since the vegetables were already cooked, they only needed to be heated. Fifteen minutes later the stew was ready.
The uses of leftover vegetables are almost limitless. You can add them to soups, creamed dishes, salads (green beans are great), and casseroles. We love spinach and I never throw leftover spinach away. Instead, I add it to tomato soup, vegetable soup, and pasta dishes. These Spinach and Swiss Cheese Custards are a tasty side dish for chicken, steak, pork, and fish. You will need four oven-proof custard cups and a glass baking dish for this recipe.
Ingredients
1 cup milk
1/2 teaspoon salt
1/2 teaspoon onion powder
Pepper to taste
3 large eggs, room temperature
1/2 cup or 3/4 cup frozen chopped spinach, cooked and drained
1/2 cup grated Swiss cheese (more if you wish)
Method
Preheat the oven to 350 degrees. Coat four custard cups with cooking spray and put them in the glass baking dish. Whisk milk, salt, onion powder, pepper, eggs and spinach together. Make sure the eggs are well incorporated. Ladle the mixture into the custard cups. Sprinkle Swiss cheese on tope of the custards. Pour hot water carefully into the dish until it almost comes to the top of the custard cups. Set the baking dish on the middle shelf of the oven and bake for 25-30 minutes. Remove custards from the dish and cool on rack for 3 minutes. Run a paring knife around the edge of the custards, unmold, and serve immediately. This recipe may be doubled.
Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963
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