Name: Spicy Paella-Style Vegetables
Comments: 8/30/2014 - I made the whole recipe as in the cook book,
and it overflowed our skillet. The ingredients above have been reduced
12/23/2014 - I added a 2-oz can of sliced black olives and two sliced Tofurky Andoulle cajun-style sausages. Also substituted lime juice for lemon.
2/17/2015 - I added some mushrooms and a poblano chile, but no sausage. The yolk of the eggs were still soft after 15 minutes; they were firm after 18 minutes.
10/15/2016 - I microwaved the broccoli for 3 minutes, instead of steaming it. The egg whites weren't ready until after 23 minutes in the oven.
7/18/2018 - I followed the recipe, except I the omitted eggs and added leftover cod and some pre-cooked, frozen shrimp. I added them at the same time as the peas and the cheese, but only baked for 10 more minutes. The shrimp came out tough so I probably should have delayed adding them.
12/15/2018 - I substituted mushrooms for the zucchini and added 2 spicy sausages. The lemon juice was from half a lemon and the chicken broth from a can. The broccoli was steamed for 3 minutes in the microwave.
10/8/2020 - I mostly followed the recipe, excepted I tried to reduce the amounts a little. I had one zucchini, 3/4 cup rice, and 1 1/4 cup broth. I forgot to cover the skillet during step 7. After baking 15 minutes more in step 10, the eggs were still under done for Gail. We both sprinkled more black pepper on top when eating.
Source: Better Homes and Gardens Meatless Main Dishes, (Meredith Corporation, Des Moines, Iowa), 1981
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