Southwestern Tater Tot Casserole

Source: tasty.com
This veggie-packed cast iron skillet meal is sure to please!  Top picture is before tater tots are layered on.  I used mini tater tots.

Ingredients

1 head cauliflower

• 1 tablespoon
   olive oil
• 2 cloves garlic, minced
• ½ medium yellow onion, diced
• 1 cup
   frozen corn
• 1 ½ cups
   shredded carrot
• 15 oz
   black beans, 1 can, drained and rinsed
• ¼ cup
   all-purpose flour
• 1 teaspoon
   chili powder
• 1 teaspoon
   kosher salt
• 2 cups
   whole milk
• 1 cup
   diced tomato, 1 can with juices
• 1 cup
   shredded mozzarella cheese
• 28 oz
   frozen tater tot, 1 bag

OPTIONAL GARNISHES

• 1 small tomato, diced
• ½ medium red onion, diced
• 1 jalapeño, thinly sliced
• ¼ cup
   fresh cilantro, chopped

Preparation

1. Preheat the oven to 350°F (180°C).
2. Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
3. Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
4. Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
5. Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
6. Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
7. Add the mozzarella cheese and stir until melted.
8. Turn off the heat and arrange the tater tots on top of the vegetable mixture.
9. Transfer to the oven and bake until browned and bubbling, about 30 minutes.
10. Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
11. Enjoy!

Creamy Green Bean Casserole

Source: foodnetwork.com

For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray

For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup half-and-half

1. Preheat the oven to 400 degrees F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. 
3. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
4. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
5. Remove from the heat and stir in green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Two Bean Tomatillo Pie

Source: Vegetarian Times

Filling:
1 TB oil
1 cup chopped onion
1 TB brown sugar
1 red pepper, chopped
15 oz-can pinto beans, rinsed & drained
15 oz-can black beans, rinsed & drained
1 cup corn kernels
1 cup tomatillo salsa
1/2 cup chopped cilantro
1 tsp dried oregano

Topping:
1 cup cornmeal
1/2 cup flour
2 TB sugar
2 tsp baking powder
3/4 tsp salt
1 cup buttermilk
2 TB melted butter
1 bunch green onions, chopped

1. Preheat oven to 400.
2. Filling: heat oil in large cast iron skillet. Saute onion; stir in brown sugar & cook until starting to caramelize. Add re pepper & saute 2 minutes. Stir in remaining ingredients & bring to a simmer; cook 10 minutes.
3. Meanwhile, make topping: stir together cornmeal, flour, sugar, baking powder, & salt in medium bowl. In separate bowl whisk together buttermilk, with melted butter. Stir into cornmeal mixture & fold on green onions. Dollop topping over filling & spread to cover.
4. Place skillet in oven & bake 25 minutes or until topping is golden brown. Let stand 10 minutes before serving.

Cast Iron Skillet Tofu

Source: Oh She Glows Every Day

1 block (14 oz) extra firm tofu
4 tsp grapeseed oil or olive oil
1 tsp garlic powder (less if desired)
1/4-1/2 tsp salt

1. Drain & press tofu for at least 30 minutes. Cut into cubes & place in large bowl. Toss with 2 tsp oil, garlic powder, & salt.
2. Heat cast iron skillet over medium heat until a drop of water gently sizzles. Add remaining 2 tsp oil & coat pan evenly. Add tofu in single layer, making sure all pieces lay flat against the pan.
3. Cook the tofu on 1 side for 4-7 minutes until there is a golden crust. Flip each piece & cook 4-5 minutes more until all sides are golden & crispy. Serve immediately (crust will soften as it cools).

Cheesy Skillet Biscuits

Source: http://www.thekitchn.com/

Makes 8 biscuits

2 cups spelt flour, plus more for dusting 
1 tablespoon baking powder
1/2 teaspoon salt
1 stick (4 ounces) butter, cubed, plus more for greasing 
1 cup buttermilk, plus more for brushing 
1 heaping cup sharp cheddar, grated
1/4 cup chives, thinly sliced
Freshly cracked black pepper

Preheat oven to 400°F and grease an 8-inch cast iron skillet with butter.

In a large bowl, whisk together the flour, baking powder, and salt until well-combined. Toss in the butter cubes, and use your fingers to pinch the butter into the dough mixture until crumbs form. Add in the buttermilk, shredded cheese, chives, and a couple good grinds of freshly cracked black pepper. Mix together with a rubber spatula.

Transfer the dough (should be fairly sticky) onto a lightly floured surface. Sprinkle a light layer of flour over the top. Fold the dough over itself several times until no longer sticky, adding more flour as needed. Using your hands, press the dough into a 1-inch thick circle. Use a biscuit-cutter or cookie-cutter (roughly 2 1/2-inch diameter) to cut through the dough.

Place the rounds in the pre-greased skillet, starting with the outer edge and then making room in the middle. Brush lightly with buttermilk, and bake for 15 to 18 minutes, or until tops are golden. Allow to cool for 10 minutes before serving. Run a knife along the edge of the pan to release the biscuits (this should be really easy since the pan is greased). Each biscuit should come apart easily.

Skillet Three Cheese Macaroni

Source: cooklikeachampion.com (modified by Aimee)

·         16 oz.penne

·         1 pint heavy cream or half-and-half

·         Oil for frying

·         ¼ cup finely chopped yellow onion

·         2 garlic cloves, minced

·         3 tablespoons all purpose flour

·         6 ounces Havarti (cubed), or other soft cheese

·         1 cup sharp cheddar, shredded

·         ½ cup white cheddar, shredded

·         3 tablespoons sour cream

·         Salt and freshly ground pepper

·         2 eggs, beaten

1.     Heat oven to 400º. Butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot. Stir in sour cream, salt & pepper, & eggs.

2.     Meanwhile, in a large saucepan, sauté onion and garlic. Stir in flour. Gradually whisk in cream. Cook over moderate heat until thickened, about 3 minutes. Whisk in cheeses until melted.

3.     Pour cheese sauce over pasta and toss to coat evenly. Add pasta to cast-iron skillet.

4.     Bake for about 35 minutes, until bubbling and golden brown. Allow mac and cheese to rest for about 5 minutes, then serve.

Deep Dish Skillet Pizza

Source: Vegetarian Times

Dough

• 1 tsp. light brown sugar
• ½ pkg. dry yeast (¼ oz.)
• ¾ cup whole-wheat pastry flour
• ½ cup all-purpose flour
• 1 Tbs. flax meal or ground flaxseed
• 2 tsp. olive oil
• ¾ tsp. salt

Topping

• 1 cup pizza sauce
• 3 cups shredded mozzarella
• 1 tsp oregano
• Optional veggies, etc.!

1. To make Dough: Dissolve brown sugar in ½ cup warm water in large bowl. Stir in yeast, and let stand 5 minutes, or until liquid is cloudy and bubbly. Stir in whole-wheat flour, ¼ cup all-purpose flour, flax meal, oil, and salt. Knead 2 minutes while adding ¼ cup flour. Oil separate bowl, and turn dough in oil to coat. Cover, and let rise in warm spot until dough doubles in size, about 45 minutes.

2. Preheat oven to 475°F. Oil bottom and sides of 12-inch cast iron skillet. With floured hands, pat and stretch Dough over bottom and halfway up sides of skillet. Let dough rest 5 minutes. Spread 1 cup cheese, then sauce, then 1 cup cheese, optional veggies, then remaining 1 cup cheese. Sprinkle with oregano. Place skillet directly on oven floor, and bake 15 minutes. Remove carefully from oven, and let stand 5 minutes before serving. 

Skillet Corn Bread

Source: www.foodnetwork.com

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Optional: chopped fresh jalapeno

1. Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs (and optional jalapeno). Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
2. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe.html?oc=linkback