Thursday, March 27, 2014

Mini Ramekin Fun


So the other day I was at the kitchen store Sur La Table. I went in to buy more mason jar lids. I went in to ONLY buy more mason jar lids. A very smart saleswoman offered this mom a coffee...so I stayed and lingered. Impulse Buys Galore! ONE (actually six) of my purchases were these cute mini ramekins. (yeah I had no idea that that's what these little dishes were called.) I wasn't even sure why I bought them and they sat on my counter for about a week until inspiration hit. I don't like wasting food and the kids are never enthused by the sound of leftovers, so we got creative.


Mini Tortilla Espanola

I had one yukon potato in the fridge so half of it we used for this and the other half for the Cheesy Potatoes below. First slice and brown both sides with olive oil in a skillet. Lay on a paper towel while browning sliced onions. Then layer potatoes and onions in the ramekin and pour one beaten egg over top, turning ramekin so egg coats everything. This, along with the others you create, will bake in oven at 350 for about 15 minutes or until egg is totally cooked. Serve topped with an Aioli Sauce consisting of a spoonful of mayo, one minced garlic clove, and  a tablespoon of lemon juice whipped up together with a fork. 


Mini "Lasagna"

Using leftover pasta and a leftover meatball and mushroom sauce, we made a "lasagna". Simply cut the pasta up and layer in the ramekin with noodles, meat, sauce, cheese, and back to noodles like you would a lasagna. Top with cheese and bake with the others at 350 for about 15 minutes or until cheese is nice and melted.


Mini Cheesy Potatoes

We used the other half of the potato that was used the Tortilla Espanola for this one. Simply layer cheese and browned potato with the final layer being cheese on the top. Top that with a dollop of butter and bake with the others.


Mini Tuna Casserole

Next using more of the leftover pasta we made a tuna casserole. All you need are pasta, onions, frozen peas, butter, milk, cheese, breadcrumbs, and a can of tuna. I have these ingredients in the house all of the time. In a skillet cook onions in butter until tender. Add in a little milk and throw in cut up pasta, a large spoonful of tuna, and peas and sauté slightly. Lastly toss in a handful of cheese, mix it in, and pour into ramekin. Top with breadcrumbs and a little cheese. Set on cookie sheet to go in the oven with the others.


Mini Shepard's Pie

Next we threw together a Shepard's Pie. I think this one was my favorite. I had some leftover ground beef that I had mixed with cooked eggplant. Whatever ground meat you have leftover will work. I like to sauté mine in a little coconut oil and sea salt. I just enjoy that flavor. Cook however you like. Fill bottom of ramekin with meat, then frozen peas second, and top with mashed potatoes. I boiled one pealed potato, stuck it through a ricer, and mixed with butter and salt and pepper to make a quick mashed potato. Put all ramekins together on a cookie sheet and pop in preheated oven at 350. They should all be done at about the same time- 15 to 20 minutes.


Lastly we put some vanilla ice cream in one and topped it with blueberries for us all to share for dessert. Served with a salad we had quite the feast. My mind is reeling with the endless possibilities of fun that we can have with my new mini ramekins. A little leftover yogurt? I think my Healthy Yogurt Pie will be fantastic for dessert. If I have leftover chips and chicken I could throw together a Chicken Enchilada. So so so many dishes we can create. I love the idea of getting the kids to experiment with new flavors and our leftovers get new life. It made for a very fun evening and we enjoyed sampling each other's creations. Got an idea? Lay it on me in the comments. I would love to hear it.


1 comment:

  1. What fun clever ideas for ramekins. I love to use them and we have a bunch of them.

    ReplyDelete