3 potatoes, boiled and mashed
12 oz bag of frozen mirepoix
16 oz bag of frozen vegetables (my bag contained 7 veggies)
3 cloves of garlic
1 zucchini, chopped
1 cup vegetable broth
2 tablespoons whole wheat flour
2 tablespoons tomato paste
1 teaspoon Worcestershire Sauce
2 teaspoons rosemary
1 teaspoon thyme
Heat water and boil chopped potatoes until soft. While potatoes are boiling heat mirepoix mixture, add frozen vegetables and zucchini. Pour vegetable broth into the vegetables and stir in whole wheat flour, tomato paste and Worcester Sauce. Once you have your sauce mixed into the vegetables add the rosemary and thyme.
Drain boiled potatoes and mash. Stir in some unflavored soy milk, 1 tablespoon of garlic, 1 tablespoon of nutritional yeast and pepper. NOTE: I used a mixer to get a nice, smooth consistency in the potatoes. I also left the skins on.
Pour vegetable mix into 9×13 Pyrex pan and spread evenly. Scoop mashed potatoes into pan, smoothing as you go. Top with a sprinkling of paprika. Heat the oven to 400 and cook for 15 minutes.
Mix pizza crust as directed on the package. While dough is resting (20 minutes), slice the potatoes and red onion and add to a bowl. Mix in garlic, red onion and potatoes. Add thyme and basil and stir thoroughly.
Roll out the pizza crust and bake at 425 degrees for 7-9 minutes. Remove from the oven and spread the mixture over the top of the pizza. Place back in the oven for another 10-12 minutes. Remove, slice and serve.
Two other options would be to add chopped tomatoes to the topping or a very thin layer of sauce, followed the by the potato/onion. This can also be used as a base recipe, so experiment!
3 cloves garlic
2 16 ounce cans Great Northern Beans, rinsed and drained
3 tablespoons lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
Drop the garlic cloves into a food processor or blender. Add Great Northern Beans, lime juice and olive oil; puree until smooth. Add basil, thyme, salt and pepper; pulse until incorporated and the herbs are coarsely chopped. Serve chilled.
2 lbs. beef bottom round, trimmed
2 tsp. kosher salt
1 tsp ground black pepper
1 cup flour
3 eggs, beaten
1/4 cup vegetable oil (or olive)
2 cups chicken broth
1/2 cup while milk
1/2 tsp thyme leaves
Cut the meat into 1/2 inch thick slices. Season each piece with a combination of salt and pepper. In separate pans place the beaten eggs, flour and bread crumbs. Tenderize the cutlets until approximately 1.4 inch thick.
Dredge the meat in the flour, followed by the egg, let stand for a few minutes and repeat this process. Do this for all pieces of meat. Let stand for about 10 minutes.
Add enough oil to cover the bottom of a 12-inch skillet preferably with high sides. Heat the oil until it shimmers. Add 2-3 pieces of meat and cover while cooking. Cook each piece of meat until each piece is a golden brown, approximately 4 minutes per side. Remove the meat and place on a wire rack set on a baking sheet and cover. Keep warm in the oven (250 degrees).
Add the remaining oil (1 tsp.) to the skillet. Turn down the heat and whisk in 3 tablespoons of flour that is left over from the dredging. Slowly add the chicken broth and deglaze the pan. Turn up the heat and bring the gravy to a boil until it starts to thicken. Add the milk and thyme, stir for another 5-10 minutes. Season to taste. Cover the steaks and enjoy.
I decided to try this dish after overhearing the wife say she wanted it. In the end it turned out very tasty, especially the breaded cutlets. The only problem I had was too my thyme in the gravy and not enough flavor. I believe this could easily be solved by adding more seasoning when I breaded the cutlets.
While not necessarily a prerequisite, I have cheated and used cubed steak for this recipe before. While not as good as bottom round it was a bit cheaper when I was shopping for ingredients.