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Simply Tweaked Potato, Squash, and Tomato Tian


Now, this dish may sound super fancy, but the steps to complete it are super simple! This is pretty much a layered dish and comes together very quickly and rather beautifully I might add. I needed something to compliment the Salisbury steak I had been craving (I'll also be posting the recipe for that below as well), and of course when I crave something, instead of going out I have to make it myself. With this dish for dinner, even though it is super healthy, you won't be skimping on the flavor. Now a 'Tian' simply put, is a french word meaning a baked vegetable dish where the veggies are cascading down (isn't that a pretty way to put it? So with all of your yummy potatoes, squash, and tomatoes, you just layer them down your baking dish. I 

I am getting way ahead of myself. I completely forgot to mention the onions! these loves veggies sit on top of a bed of caramelized onions that you saute and season with salt just until they become a nice golden brown. While that is getting all nice and cozy in your pan, prep your potatoes, squash, and tomatoes, slicing them, not too thickly and setting them aside. It's a lot easier if you arrange them in a way that you can just place them in the baking dish, makes things go a lot faster. Make sure to season each layer with a dash of salt. 

Once your onions are all done (sorry for the lack of pictures!) place them at the bottom of your baking dish and spread them out so that they cover a good portion of the baking dish. 


To your onions add your layered veggies. Top with pepper, thyme, parmesan, and a drizzle of olive oil. Cover with foil lined with parchment and bake in a 375 degree oven for 30 minutes. Remove foil and bake for another 30 minutes.

My extremely simple tweak I made to this was to swap out the parmesan cheese for my equally delicious go veggie cheese.

For my very meaty portion of this yummy dinner I made Salisbury steak. In the recipe I opted for dijon mustard instead of the dry mustard it called for. As for the gravy, the cornstarch and beef broth paste just did not work for me, so instead I softened some butter and added it to two teaspoons flour to thicken up the gravy. I also opted for mushrooms, which I sauteed, instead of the onions since the Tian already called for onions.

The salisbury steak patties I kept as is, and let me tell you they were delicious. While I was working on the gravy I could not help but to steal a bite here and there.

These recipes are a must try, either together or apart. Let me know what your simple tweaks are! Enjoy!


Simply Tweaked Potato Squash Tian

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, thinly sliced
  • 2 small tomatoes, sliced 1/4-inch thick
  • 1 medium yellow summer squash, sliced 1/4-inch thick
  • 1 medium Yukon Gold potato, sliced 1/4-inch thick
  • Coarse salt and freshly ground pepper
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons Go Veggie! Parmesan

Directions

  1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
  2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
  3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Salisbury Steak

Ingredients

Patties 


1-1/2 pound Lean Ground Beef
1/2 cup Seasoned Breadcrumbs
2 teaspoons Dijon Mustard
1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
4 dashes Worcestershire Sauce
1 Tablespoon Ketchup
 Salt And Pepper

 Gravy
1/2 cup baby bella mushrooms
2 cups Beef Broth
4 dashes Worcestershire (additional)
1 Tablespoon Ketchup (additional)
2 teaspoons flour mixed with butter (however much you need to make a paste)
Salt And Pepper, to taste
More Broth If Needed For Thinning

Preparation Instructions

  1. Combine all the ingredients for the patties mixture and knead until all combined. Form into 4 to 6 oval patties.
  2. Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
  3. Reduce the heat to medium and add in the sliced mushrooms. Saute and cook for several minutes. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
  4. Add flour and butter mixture to the gravy to thicken it up.
  5. Add a sprinkle of salt and pepper and more broth if needed for thinning.
  6. Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.









For the original recipe for the Tian by Shiar Bocar, follow this link to her youtube channel:
https://www.youtube.com/watch?v=q9Bc4j0if20&index=20&list=WL

For the original recipe for the Salisbury Steak by Pioneer Woman, follow this link to her website:
http://thepioneerwoman.com/cooking/2012/03/salisbury-steak-mashed-potatoes-and-peas/

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