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Index of Recipes
Meat Casseroles
Beef and Vegetables in Soy Sauce Casserole
Beef, Barley, and Mushroom Casserole
Beef
Casserole with Walnuts
Beef Tamale
Casserole
Beef Casserole with Spinach and Fruit
Enchilada Casserole
Ham and Noodle
Casserole
Ham,
Potato, and Leek Casserole
Kielbasa and Sauerkraut Casserole
Lamb and
Eggplant Casserole
Lasagna Bolognese
Moussaka
Pork and
Cabbage Casserole
Pork Chop Casserole
Pork,
Mushroom, and Rice Casserole
Reuben Casserole
Rumanian Pork and Noodle Casserole
Sausage and
Apple Casserole
Sausage and
Potato Casserole
Sausage
and Rigatoni Casserole
Sausage, Broccoli, and Rice Casserole
Seven-Layer
Casserole
Spaghetti and Three Cheese Casserole
Sweet and
Sour Pork Casserole
Chicken Casseroles
Chicken
and Artichoke Casserole
Chicken
and Black Bean Casserole
Chicken and
Fruit Casserole
Chicken and Winter Vegetable Casserole
Chicken
Cacciatore with Polenta Casserole
Chicken
Cordon Bleu Casserole
Chicken
Enchilada Casserole
Chicken Florentine
Chicken, Ham, and Tomato Casserole
Chicken, Mushroom, and Swiss Cheese Casserole
Greek Chicken and
Rice
Herbed Chicken and Vegetables on Brown Rice
Mexican Chicken and Vegetable Casserole
Old-Fashioned Chicken and Dumplings
Quick
Chicken and Olive Casserole
Tarragon Chicken and Mushroom Casserole
Seafood Casseroles
Crab and
Spinach Casserole
Crab au Gratin
Halibut, Broccoli, and Tomato Casserole
Portuguese Potato, Onion, and Salt Cod Casserole
Salmon and Peas
Casserole
Scallop
and Mushroom Casserole
Seafood Lasagna
Seafood, Orzo, and Feta Casserole
Shrimp and
Wild Rice Casserole
Shrimp, Crab, and Fettuccine Casserole
Tuna Noodle
Casserole
West African
Tuna Casserole
Vegetable
Casseroles
Artichoke and Broccoli Casserole
Artichoke
Bottoms Gratinées
Barley
and Brown Rice Casserole
Brown
Rice and Cashew Casserole
Cheese Casserole
Cheese Grits
Casserole
Classic
Green Bean Casserole
Corn and Chile
Casserole
Egg and
Vegetable Casserole
Eggplant
and Tomato Casserole
Fruit,
Nut, and Rice Casserole
Lasagna Florentine
Lentil and
Vegetable Casserole
Mexican-Style
Lasagna
Miss
Avery's Green Bean Casserole
Potato,
Onion, and Tomato Gratin
Puerto Rican Potato and Carrot Gratin
Red
Pepper and Goat Cheese Lasagna
Spinach and
Rice Casserole
Squash Casserole
Tomato and Corn
Casserole
Tomato and
Zucchini Gratin
Tuscan Bean
Casserole
Vegetable and Hard-Cooked Egg Casserole
Vegetable Casserole with Herb Dumplings
Meat Casseroles
You won't believe how easy this dish is to make,
especially once you've tasted it.
Beef and Vegetables in Soy Sauce Casserole
1/4 cup (60 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1/4 cup (60 ml) all-purpose flour
Freshly ground pepper to taste
2 lbs (900 g) lean beef stew meat, cubed
8 oz (225 g) mushrooms
4 carrots, cut into 2-inch (5 cm) pieces
2 ribs celery, sliced
1 medium onion, sliced
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried marjoram
1 cup (250 ml) beef stock
1 cup (250 ml) dry red wine or additional beef stock
Whisk together the soy sauce, Worcestershire sauce,
flour, and pepper in a large, heavy pot with a cover
(Dutch oven). Toss the beef in the mixture to coat
and stir in the remaining ingredients. Bake covered
in a preheated 325F (165C) oven until the beef is
very tender, about 1 1/2 hours. Serves 4 to 6.
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This one-pot meal is hearty, healthy, and easy to
prepare.
Beef,
Barley, and Mushroom Casserole
2 Tbs (30 ml) vegetable oil
2 lbs (900 g) beef stew meat, cubed
2 onions, chopped
3-6 cloves garlic, finely chopped
4 carrots, cut into 1-inch (2 cm) pieces
2 ribs celery, chopped
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
2 cups (500 ml) beef stock
1/2 cup (125 ml) dry red wine or additional beef
stock
1/2 cup (125 ml) barley, rinsed
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) mushrooms, quartered
Heat the oil in a large, heavy pot with a cover
(Dutch oven) over moderate heat and brown the meat.
Add the onions and garlic and cook for 5 minutes.
Add the remaining ingredients except the mushrooms
and bake covered in a preheated 350F (180C) oven for
1 hour. Stir in the mushrooms and bake covered until
the meat is tender, about 30 minutes. Serves 4 to 6.
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Serve this over rice and you have a complete meal
with a Middle Eastern flair.
Beef
Casserole with Spinach and Fruit
2 cups (500 ml) chopped dried fruits such as
apricots, pears, and plums
2 cups (500 ml) warm water
Juice and grated zest of 1 lemon
3 Tbs (45 ml) olive oil
2 lbs (900 g) lean stew meat cut into 1-inch (2 cm)
pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) curry powder
1 tsp (5 ml) ground cinnamon
2 lbs (900 g) fresh or thawed frozen spinach
Combine the dried fruits, water, lemon juice and
zest in a bowl and soak for 20 minutes. Meanwhile,
heat the olive oil in a heavy skillet. Season the
meat with salt and pepper and saute until browned on
all sides. Combine the browned meat and the fruit
mixture in a baking dish and bake tightly covered in
a preheated 300F (150C) oven for 1 1/2 hours. Add
the spinach and bake an additional 30 minutes.
Serves 6 to 8.
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The walnuts and orange zest
give this unusual stew an appealing combination of
flavors and textures.
Beef Casserole
with Walnuts
3 Tbs (45 ml) butter
1 1/2 - 2 lbs (675-900 g) beef stew meat
1 onion, chopped
1 Tbs (15 ml) all-purpose flour
1 1/2 cups (375 ml) beef stock
1/4 cup (60 ml) red wine (optional)
1-3 cloves garlic, finely chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 ribs celery, thinly sliced
1/2 cup (125 ml) walnut halves or pieces
1 Tbs (15 ml) finely chopped orange zest
Heat 2 tablespoons (30 ml) of the butter in an
ovenproof pot with a lid over moderate heat and
brown the beef. Transfer the beef to a plate and
saute the onions in the remaining fat until lightly
browned, about 10 minutes. Stir in the flour and
cook for 2 minutes. Add the meat to the pot along
with the beef stock, optional wine, garlic, and
seasonings. Cover tightly and bake in a preheated
325F (165C) oven for 2 hours. Shortly before serving
heat the remaining tablespoon (15 ml) of butter in a
skillet over moderate heat and saute the celery and
walnuts for about 3 minutes. Scatter the celery
mixture and orange zest over the meat before
serving. Serves 4 to 6.
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Here is a quick and easy version of the classic
tamale pie.
Beef Tamale
Casserole
1 lb (450 g) lean ground beef
1 medium onion, chopped
1-3 cloves garlic, finely chopped
1 green bell pepper (capsicum), cored, seeded, and
chopped
1 Tbs (15 ml) chili powder
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
1 can (15 oz, 425 g) kidney beans, rinsed and
drained
2 cups (500 ml) fresh, frozen, or canned corn
kernels
1 cup (250 ml) yellow cornmeal
4 cups (1 L) water
2 cups (500 ml) grated cheddar cheese
Cook the beef, onion, garlic, bell pepper, salt, and
pepper until the meat is browned and the vegetables
are tender, about 5 minutes. Stir in the seasonings,
tomatoes, beans, and corn and simmer for 5 minutes.
Transfer to a greased baking dish. Meanwhile, bring
the water to a boil in a large pot over high heat.
Stir in the cornmeal and cook, stirring constantly,
until thickened, about 5 minutes. Spread over the
meat mixture and top with grated cheese. Bake
uncovered in a preheated 350F (180C) oven for 30
minutes. Serves 6 to 8.
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This easy to make casserole
will please lovers of Mexican food.
Enchilada Casserole
3 Tbs (45 ml) vegetable oil
8 corn tortillas
1 lb (450 g) ground beef
1 onion, chopped
2 cloves garlic, finely chopped
1 16-oz (450 g) can refried beans
1/4 cup (60 ml) prepared taco sauce
1/4 cup (60 ml) chopped green olives
1 10-oz (280 ml) enchilada sauce
6 oz (170 g) shredded cheddar cheese
Heat the oil in a large skillet and dip the
tortillas in the oil on both sides to soften them.
Set aside. In the same skillet, saute the beef,
onion, and garlic until the meat is browned. Drain
off any excess fat and add the refried beans, taco
sauce, and olives, stirring to combine. Divide the
meat mixture between the tortillas and roll up.
Place half the enchilada sauce in a 12x8-inch (30x20
cm) baking dish, add the enchiladas seam side down,
and pour the remaining enchilada sauce over them.
Cover with aluminum foil and bake in a preheated
350F (180C) oven for 45 minutes. Remove the foil,
sprinkle with the cheese, and bake uncovered until
the cheese is melted, about 5 minutes. Serves 4 to
6.
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Your grandmother might have made a dish similar to
this hearty, old-fashioned casserole.
Ham and Noodle
Casserole
3 cups (750 ml) cooked noodles
1 cup (250 ml) diced cooked ham
1/2 cup (125 ml) shredded cheddar or Swiss cheese
1 green bell pepper (capsicum), cored, seeded, and
diced
1 1/2 cups (375 ml) milk
2 eggs
1/2 tsp (2 ml) paprika
1 cup (250 ml) bread crumbs
Place half the noodles in a greased baking dish and
sprinkle with half the ham, cheese, and bell
peppers. Repeat. Whisk together the milk, eggs, and
paprika and pour over the noodles. Top with bread
crumbs and bake uncovered in a preheated 350F (180C)
oven until golden brown on top, about 45 minutes.
Serves 4 to 6.
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Here is a hearty one-dish
dinner that could also be served at breakfast or
brunch.
Ham,
Potato, and Leek Casserole
4-5 large russet potatoes, peeled and sliced
1-2 large leeks, white and tender green parts,
chopped
A 2-oz (56 g) jar chopped pimientos, drained
1/4 cup (60 ml) all-purpose flour
12 oz (340 g) sliced cooked ham
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) milk or chicken stock
3 Tbs (45 ml) butter
Place one third of the potatoes in a greased 3-quart
casserole or baking dish. Sprinkle with one third of
the leeks, pimientos, and flour. Add half the ham.
Repeat, and finish with a layer of leeks, pimientos,
and flour. Season with salt and pepper - remember,
the ham may be salty - and pour the milk over all.
Dot with butter and bake covered in a preheated 350F
(180C) oven for 30 minutes. Remove the cover and
bake until the potatoes are tender and the liquid
has thickened, 30 to 40 minutes. Let stand for 10
minutes before serving. Serves 4 to 6.
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You can use any cooked smoked sausage you like in
this dish, and kids might enjoy the addition of
frankfurters too.
Kielbasa
and Sauerkraut Casserole
1 lb (450 g) sauerkraut, rinsed and drained
1/2 cup (125 ml) beer or beef stock
1/2 tsp (2 ml) caraway seeds
1 lb (450 g) kielbasa or other cooked smoked sausage
Toss the sauerkraut, beer, and caraway seeds and
place in a baking dish. Add the kielbasa and bake
tightly covered in preheated 375 (190) oven for 20
to 30 minutes, until the sausage is heated through.
Serves 4 to 6.
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You could use ground beef or pork in this dish, but
the lamb gives it an unmistakable Middle Eastern
flavor.
Lamb and
Eggplant Casserole
1 lb (450 g) ground lamb
2 medium tomatoes, seeded and chopped
1 medium eggplant, peeled and finely chopped
1 medium onion, chopped
1/4 cup (60 ml) chopped fresh parsley
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
Combine all ingredients in a mixing bowl and mix
thoroughly. Transfer the mixture to a greased baking
dish and bake covered in a preheated 350F (180C)
oven for 45 minutes. Remove the cover and cook until
the top is golden brown, about 10 minutes. Serves 4
to 6.
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My American readers are
familiar with the Neapolitan style of lasagna with
its thick tomato sauce. This is the classic lasagna
of Bologna in northern Italy, and the pairing of the
Bolognese sauce and the creamy béchamel make it one
of the best lasagna recipes ever.
Lasagna Bolognese
16 oz (450 g) lasagna noodles, cooked according to
package directions and drained
1 Béchamel sauce recipe (see below)
1 Bolognese sauce recipe (see below)
1 cup (250 ml) freshly grated Parmesan cheese
Spread some béchamel on the bottom of a large baking
pan. Top with a layer of pasta sheets. Spread a thin
layer of meat sauce on top of the pasta, top with a
layer of béchamel, evenly sprinkle on some grated
Parmesan cheese and top with another single layer of
pasta. Do this layering process until all of the
ingredients have been used and making sure that the
final and top layer is béchamel sauce with Parmesan
sprinkled on. Place in a preheated 375F (190C) oven
and bake for 45 minutes until the top has begun to
brown and the edges are crispy. Serves 8 to 10.
Béchamel Sauce
3 cups (750 ml) milk
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
Salt and ground white pepper to taste
Gently heat the milk over a low flame but do not
boil. While the milk is heating put the butter into
a sauce pot and slowly melt over low heat. When the
butter is melted whisk in the flour gradually to
avoid lumps and gently cook this roux. Using a wire
whisk, very slowly begin to pour the hot milk into
the roux a little at a time. Avoid lumps by going
very slowly. When all the milk has been added, add
the seasoning, turn the heat very low and cook for
20 minutes. When finished allow to cool somewhat
before using in the lasagna recipe.
Bolognese sauce
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
1 small onion, chopped
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) finely chopped carrot
1 lb (450 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine
2 cups (500 ml) canned plum tomatoes, seeds removed
and roughly chopped
1 cup (250 ml) water
Heat the oil and butter together over low heat in a
heavy bottomed pot. Add the onion, celery, and
carrot and cook until wilted. Add the meat, breaking
up the meat with a fork or spoon. Season the meat
with salt and pepper, add the wine and allow the
wine to cook completely down to almost dry before
adding the tomatoes and water. Adjust the heat to a
slow simmer and, being careful not to cook too
rapidly, cook the meat and tomato sauce for 3 to 4
hours. Stir frequently to avoid scorching the
bottom. When the sauce has cooked for several hours
and the excess water has cooked off, remove from the
heat and allow to cool before assembling the
lasagna.
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If Greece had a national dish,
this would be it. I believe moussaka was served in
every restaurant I ever ate in while in Greece, and
once you have tasted it you will see why it is so
popular. Naturally, every recipe is different, and
every cook has a special way of preparing it. Some
versions include potatoes or squash, but my recipe
is for what I think of as the "classic" eggplant
moussaka. Traditionally the eggplant is fried in
olive oil before being assembled with the other
ingredients, and anyone who has ever fried eggplant
will marvel at the amount of oil it soaks up. My
method involves less work and considerably less oil,
resulting in a lighter, more healthy dish.
Moussaka
2 Tbs olive oil
1 1/2 lbs (750 g) ground lamb or beef
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) white wine or water
3 Tbs (45 ml) tomato paste
2 Tbs (30 ml) chopped parsley
Salt and freshly ground black pepper to taste
3 lbs (1.5 Kg) eggplant (aubergine)
4 to 6 Tbs (60 to 90 ml) olive oil
1 recipe Béchamel sauce (see below)
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
3 Tbs (45 ml) melted butter
Heat the 2 tablespoons of
olive oil in a large skillet over moderate heat. Add
the chopped meat and onion and brown, stirring
frequently to crumble the meat. Add the wine or
water, tomato paste, parsley, salt, and pepper, and
bring to a boil. Reduce the heat to low and simmer
covered for 30 minutes, until most of the liquid has
been reduced. Meanwhile, cut the eggplant into
slices 1/2 inch (1 cm) thick and arrange on baking
sheets. Brush both sides with olive oil and bake in
a preheated 350F (180C) oven for 25 to 30 minutes,
until the eggplant is tender. Arrange half the
eggplant slices in the bottom of a medium-sized
baking dish. Sprinkle with half the bread crumbs.
Spread the meat mixture over the eggplant, followed
by half the Parmesan. Add another layer of eggplant,
followed by the béchamel. Sprinkle the remaining
Parmesan and bread crumbs on top, and drizzle with
the melted butter. Bake in a preheated 350F (180C)
oven for 30 to 40 minutes, until the top is lightly
browned. Serves 6 to 8.
Béchamel Sauce
6 Tbs (90 ml) butter
8 Tbs (120 ml) flour
4 cups (1 L) milk
Salt and white pepper to taste
A grating of fresh nutmeg
Melt the butter in a saucepan over moderate heat.
Stir in the flour and cook for 3 to 5 minutes, until
it has lost the floury aroma. Do not allow to brown.
Add the milk and stir, making sure to dissolve any
lumps that have formed. Heat, stirring frequently,
until the sauce boils and becomes thick. Add the
salt, pepper, and nutmeg. Makes 4 cups (1 L).
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You can use the traditional
method of boiling the whole cabbage to tenderize the
leaves as I have indicated in this recipe, or you
can employ the more modern method of freezing the
cabbage to accomplish the same thing.
Pork and
Cabbage Casserole
1 small head cabbage, about 1 lb (450 g)
2 Tbs (30 ml) vegetable oil
1 onions, chopped
1 1/2 lbs (675 g) lean pork, cubed
1/2 cup (125 ml) dry white wine or chicken stock
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste
4 - 6 slices bacon, cut in half
Cook the whole cabbage in a large pot of boiling
water for 10 minutes. Peel off 12 of the outer
leaves, set aside, and chop the remaining cabbage.
Heat the oil in a large skillet over moderate heat
and saute the onions until tender but not brown,
about 5 minutes. Add the pork and cook until lightly
browned. Add the chopped cabbage, wine, caraway
seeds, salt, and pepper and simmer covered for 10
minutes. Line a greased baking dish with half the
cabbage leaves, removing the ribs if necessary to
make them lie flat. Add the pork mixture and top
with the remaining cabbage leaves. Arrange the bacon
slices on top and bake in a preheated 350F (180C)
oven for 45 minutes. Serves 4 to 6.
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The Germans know that all it
takes to make a great meal is some pork, potatoes,
and sauerkraut. Here they are all assembled in a
baking dish so the oven can do all the work.
Pork Chop Casserole
3 cups (750 ml ) sauerkraut, rinsed and drained
1 Tbs (15 ml) caraway seeds
4-6 thick pork chops, about 1/4 lb (110 g) each
2 onions, sliced
4-6 potatoes, peeled and cut into rounds 1/2-inch (1
cm) thick
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
Salt and freshly ground pepper to taste
Mix together the sauerkraut and caraway seeds.
Spread the sauerkraut in a baking dish big enough to
hold the pork chops snugly in a single layer. Top
with the pork chops followed by the onion, potatoes,
and tomatoes with their liquid. Season with salt and
pepper. Cover with foil and bake in a preheated 350F
(180C) oven for 1 hour. Remove the foil and bake an
additional 30 minutes. Serves 4 to 6.
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This quick and easy one-dish meal with a taste of
Asia might become a standard in your home.
Pork,
Mushroom, and Rice Casserole
2 Tbs (30 ml) vegetable oil
2 lbs (900 g) boneless pork shoulder, cut into
1-inch (2 cm) cubes
4 scallions (spring onions), green and white parts,
chopped
8 oz (225 g) sliced mushrooms
2 cups (500 ml) chicken stock
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) soy sauce
1 tsp (5 ml) grated fresh ginger
1 tsp (5 ml) grated orange zest
Freshly ground pepper to taste
1 cup (250 ml) fresh or thawed frozen peas
Heat the oil in a skillet over moderate heat and
saute the pork until browned on all sides. Transfer
to a greased baking dish. In the same skillet, saute
the scallions and mushrooms until tender, about 5
minutes. Stir in the remaining ingredients except
for the peas and bring to a boil. Pour over the pork
and bake covered in a preheated 350F (180C) oven
until the rice is tender and the liquid is absorbed,
about 45 minutes. Stir in the peas and bake
uncovered for 10 minutes. Serves 4 to 6.
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Here is a favorite deli
sandwich in casserole form. Feel free to use turkey,
ham, or any sliced meat in place of the corned beef.
Reuben Casserole
6 slices rye bread
2 Tbs (30 ml) Russian or Thousand Island dressing
6 oz (170 g) thinly sliced corned beef
2 cups (500 ml) sauerkraut, rinsed and drained
2 dill pickles, chopped
2 cups (500 ml) shredded Swiss cheese
3 eggs
1 1/2 cups (375 ml) milk
1 Tbs (15 ml) Dijon mustard
Line the bottom of a buttered 11x17-inch (28x43 cm)
baking dish with 3 slices of the bread, trimming as
necessary. Spread with half the Russian dressing and
top with half the corned beef, sauerkraut, and
cheese. Repeat to form 2 layers. Whisk together the
eggs, milk, and mustard and pour over the casserole.
Let stand for 30 minutes before baking in a
preheated 350F (180C) oven until golden brown and
set in the center, about 40 minutes. Serves 4 to 6.
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If this dish reminds you of old-fashioned home-style
cooking, that's because this is an old-fashioned
home-style dish from Romania. Feel free to
substitute ground turkey for a dish lower in
saturated fat.
Rumanian Pork and Noodle Casserole
1 lb (450 ml) ground pork
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
1 slice bread, soaked in milk and wrung out
1 medium onion, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) egg noodles cooked according to package
directions and drained
4 eggs
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter cut into small pieces
Brown the pork in a skillet over moderate heat,
adding the fennel seeds, salt, and pepper while it
cooks. Stir in the bread, onion, and parsley and
transfer to a large, shallow baking dish. Layer the
cooked noodles and pork mixture, ending with a layer
of noodles. Whisk together the eggs, cream, and
Parmesan and pour over the noodles. Dot with butter
and bake uncovered in a preheated 350F (180C) oven
for 30 minutes. Serves 6 to 8.
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This old-fashioned casserole is
quick, easy, and satisfying.
Sausage and
Apple Casserole
8 cups (2 L) cubed white bread, about 15 slices
1 lb (900 g) bulk pork sausage
1 onion, chopped
1 green bell pepper (capsicum) cored, seeded, and
chopped
1/2 cup (125 ml) apple juice or water
2 large apples, peeled, cored, and chopped
Salt and freshly ground pepper to taste
Heat the bread cubes in a warm oven until dried,
about 10 minutes. Meanwhile, brown the sausage in a
skillet over moderate heat. Add the onion and bell
pepper and cook for 2 minutes. Stir in the bread
cubes and remaining ingredients until thoroughly
combined. Transfer to a greased baking dish and bake
in a preheated 350F (180C) oven until the top is
golden brown, about 30 minutes. Serves 4 to 6.
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The first thing I do in
choosing recipes for this ezine is to evaluate the
title, and if I like the primary ingredients I will
examine it closely. This dish needed no such further
scrutiny.
Sausage and
Potato Casserole
4-6 slices bacon, cut into 1-inch (3 cm) pieces
2 onions, chopped
2-4 cloves garlic, finely chopped
8-12 pork sausages such as Italian sausages
4-6 baking potatoes, peeled if desired and thinly
sliced
1/2 tsp (2 ml) dried sage
Salt and freshly ground pepper to taste
1 1/2 cup (375 ml) chicken stock or water
Fry the bacon in a large skillet over moderate heat
until crisp. Transfer to paper towels to drain and
saute the onion and garlic in the same skillet until
tender but not brown, about 5 minutes. Transfer to a
plate and set aside. Fry the sausages in the same
skillet until browned on both sides - there is no
need to cook them completely at this stage. Layer
the potatoes in a greased baking dish, top with the
bacon and onion mixture, season with sage, salt, and
pepper, and top with the sausages. Add the stock and
bake tightly covered in a preheated 350F (180C) oven
until the potatoes are tender and the sausages are
cooked through, about 1 hour. Serves 4 to 6.
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Here is a hearty dish that will
especially please the men and other children in your
house.
Sausage and
Rigatoni Casserole
2 Tbs (30 ml) olive oil
1 lb (450 ml) beef stew meat, cubed
1 lb (450 g) Italian sausage, cut into 1-inch (3 cm)
pieces
2 onions, chopped
4-6 cloves garlic, finely chopped
2 cans (15 oz, 225 g each) tomato sauce
1 can (6 oz, 170 g) tomato paste
3 cups (750 ml) beef stock
2 cups (500 ml) dry red wine or additional beef
stock
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta,
slightly under-cooked according to package
directions
Chopped fresh basil or parsley for garnish
Heat the oil in a skillet and brown the stew meat
and sausages in batches. Transfer to a baking dish.
In the same skillet, saute the onions and garlic
until tender but not brown, about 5 minutes.
Transfer to the baking dish and add the remaining
ingredients except the rigatoni and garnish. Stir to
combine well and bake covered in a preheated 325
(165C) oven until the meats are tender, 1 1/2 to 2
hours. Stir in the rigatoni and bake uncovered an
additional 20 minutes. Serves 8 to 10.
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The kids in your family will love this quick and
easy one-dish meal, so whatever you do, don't tell
them that it's good for them.
Sausage, Broccoli, and Rice Casserole
6 slices bacon, chopped
1 lb (450 g) bulk Italian sausage meat
1 cup (250 ml) long-grain rice
2 1/2 cups (625 ml) chicken stock
Salt and freshly ground pepper to taste
4 cups (1 L) broccoli florets
Cook the bacon and sausage meat in a large, heavy
pot with a cover (Dutch oven) over moderate heat
until the bacon is crisp and the meat is browned,
about 10 minutes. Drain off excess fat. Stir in the
rice and add the stock, salt, and pepper. Bake
covered in a preheated 375F (190C) oven for 30
minutes. Stir in the broccoli and bake covered until
the rice is tender and the liquid is absorbed, about
20 minutes. Serves 4 to 6.
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This casserole is reminiscent
of the layered salads that were popular several
decades ago and continue to please today.
Seven-Layer
Casserole
1 cup (2560 ml) uncooked long-grain rice
1 cup (250 ml) fresh, frozen, or canned corn
Salt and freshly ground pepper to taste
2 cups (500 ml) tomato sauce
3/4 cup (180 ml) water
1 onion, finely chopped
1-2 green bell peppers (capsicums), cored, seeded,
and finely chopped
1 cup (250 ml) cooked or canned green beans
1 lb (450 g) ground beef
4-6 slices bacon, cut into 2-inch (5 cm) pieces
Put the rice and corn in a greased baking dish and
season with salt and pepper. Mix the tomato sauce
and the water and add half the mixture to the baking
dish. Add the onion, green pepper, green beans, and
beef in layers and season again with salt and
pepper. Add the remaining tomato sauce and top with
the bacon. Bake tightly covered in a preheated 350F
(180C) oven for 1 hour. Remove the cover and bake an
additional 30 minutes. Serves 4 to 6.
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Kids will especially enjoy this quick and easy
casserole.
Spaghetti and Three Cheese Casserole
1 lb (450 g) ground beef
1 medium onion, chopped
2-4 cloves garlic, finely chopped
4 oz (110 g) mushrooms, sliced
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
1 can (8 oz, 225 g) tomato sauce
3 Tbs (45 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
8 oz (225 g) spaghetti, slightly under cooked
according to package directions
1/2 cup (125 ml) grated cheddar cheese
1/2 cup (125 ml) grated mozzarella cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
Cook the meat, onion, garlic, and mushrooms in a
skillet over high heat until the meat is brown and
the vegetables are tender, about 5 minutes. Stir in
the tomatoes, tomato sauce, and seasonings and
simmer uncovered for 15 minutes. Toss with the
cooked spaghetti and place in a greased baking dish.
Top with the cheeses and bake uncovered in a
preheated 350F (180C) oven until bubbly, about 45
minutes. Serves 4 to 6.
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Serve this over rice for a complete and nutritious
meal.
Sweet and
Sour Pork Casserole
2 Tbs (30 ml) vegetable oil
1 1/2 lbs (675 g) pork loin cut into 1-inch (2 cm)
cubes
Salt and freshly ground pepper to taste
2 ribs celery, sliced diagonally
2 medium onion, coarsely chopped
2 green bell peppers (capsicums), cored, seeded, and
coarsely chopped
2 Tbs (30 ml) cornstarch (cornflour) mixed with 1/4
cup (60 ml) cold water
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) cider vinegar
1 can (8 oz, 225 g) pineapple chunks with their
liquid
Heat the oil in a skillet over moderate heat and
saute the pork until browned on all sides. Transfer
to a greased baking dish. In the same skillet, saute
the vegetables until tender but not brown, about 5
minutes. Transfer to the baking dish. Add the
remaining ingredients to the skillet and cook,
stirring constantly, until the sauce thickens. Pour
over the meat and vegetables and mix well. Bake
uncovered in a preheated 350F (180C) oven for 45
minutes. Serves 4 to 6.
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Chicken Casseroles
I know I've said this before, but I'm always on the
lookout for recipes containing artichokes, one of my
favorite things. This recipe is another example.
Chicken
and Artichoke Casserole
4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 onion, chopped
1 Tbs (15 ml) paprika
4 Tbs (60 ml) all-purpose flour
1 cup (250 ml) white wine
3/4 cup (180 ml) heavy cream, half-and-half, or milk
1/2 cup (125 ml) chicken stock
1 15-oz (425 g) can artichoke hearts, drained
4-6 slices bacon, fried crisp and crumbled
Toasted slivered almonds for garnish
Season the chicken with salt and pepper. Heat the
butter in a large skillet over moderate heat and
brown the chicken on both sides. Transfer the
chicken breasts to as greased baking dish big enough
to hold them in a single layer. Saute the onion and
paprika in the butter remaining in the skillet until
tender but not brown, about 5 minutes. Stir in the
flour and cook for 3 minutes. Add the wine, chicken
stock, and cream and bring to a boil, stirring
frequently. Adjust the seasoning with salt and
pepper. Add the drained artichoke hearts to the
baking dish and top with the sauce. Bake covered in
a preheated 350F (180C) oven for 1 hour. Garnish
with the bacon and toasted almonds. Serves 4 to 6.
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You can use any kind of beans you like in this dish,
but I like the color contrast of the black beans.
Chicken
and Black Bean Casserole
1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken pieces, skinless if
desired
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, finely chopped
2 ribs celery, chopped
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
1 cup (250 ml) chicken stock
2 Tbs (30 ml) tomato paste
1 tsp (5 ml) chili powder
1/4 tsp (1 ml) dried thyme
1 can (15 oz, 425 g) black beans, rinsed and drained
Chopped scallions (spring onions) for garnish
Dredge the chicken lightly with the flour mixture.
Heat the oil in a large, heavy pot with a cover
(Dutch oven) and brown the chicken on all sides.
Transfer to a plate. In the same pot, saute the
onion, garlic, and celery until tender but not
brown, about 5 minutes. Add the chicken, tomatoes,
chicken stock, tomato paste, chili powder, thyme,
salt, and pepper. Bring to a boil and cook uncovered
for 5 minutes. Add the beans and bake covered in a
preheated 400F (200C) oven for 45 minutes. Remove
the lid and bake until the chicken is cooked
through, about 15 minutes longer. Serve garnished
with chopped scallions. Serves 4 to 6.
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The exotic spices and use of fruit in this dish are
both reminiscent of Middle Eastern cooking. This is
a good dish to keep in mind if you're having trouble
getting your family to eat enough fruits.
Chicken and
Fruit Casserole
2-3 lbs (900-1350 g) chicken pieces
Salt and freshly ground pepper to taste
Paprika to taste
2 Tbs (30 ml) olive oil
2 cups (500 ml) orange juice
1 cup (250 ml) pineapple chunks, fresh or canned and
drained
1/2 cup (125 ml) slivered almonds, toasted
1/4 cup (60 ml) golden raisins (sultanas)
4 peach halves, fresh or canned and drained
8 dried prunes
1/2 tsp (2 ml) ground cinnamon
A pinch of ground cloves
Season the chicken with salt, pepper, and paprika.
Heat the oil in a large, heavy pot with a cover
(Dutch oven) and brown the chicken until browned on
all sides. Add the remaining ingredients and bake
covered in a preheated 350F (180C) oven, basting
with the liquid in the pot several times, until the
chicken is cooked through, about 1 hour. Remove the
lid and bake an additional 10 to 15 minutes, until
the sauce has thickened slightly. Serves 4 to 6.
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This hearty dish may join your
list of favorite comfort foods.
Chicken and Winter Vegetable Casserole
2 Tbs (30 ml) olive oil
2 lbs (900 g) chicken pieces
Salt and freshly ground pepper to taste
1 large onion, chopped
2-3 leeks, white and light green parts, coarsely
chopped
2-3 carrots, coarsely chopped
1 large rutabaga (swede), peeled and coarsely
chopped
1 cup (250 ml) lentils
2 cups (500 ml) chicken stock
1 cup (250 ml) apple juice
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
3 Tbs (45 ml) crème fraîche or heavy cream
1 Tbs (15 ml) Dijon mustard
Heat the oil in a large pot over moderate heat.
Season the chicken generously with salt and pepper
and brown in the hot oil. Add the chopped onion and
saute until tender but not browned, about 5 minutes.
Add the vegetables, lentils, chicken stock, and
apple juice and bring to a boil. Simmer covered over
low heat until the chicken and lentils are tender,
about 30 minutes. Stir in the cornstarch mixture,
crème fraîche, and mustard and simmer, stirring
constantly, until slightly thickened. Serves 4 to 6.
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If you ask me, just about anything tastes great on a
bed of polenta. This dish does equally well as a
hearty family meal or as an elegant entree for
guests.
Chicken
Cacciatore with Polenta
For the polenta:
3 1/2 cups (875 ml) water
1 tsp (5 ml) salt
1 cup (250 ml) yellow cornmeal
2 Tbs (30 ml) freshly grated Parmesan cheese
(optional)
2 Tbs (30 ml) butter (optional)
Bring the water and salt to a boil in a saucepan
over high heat. Sprinkle the cornmeal slowly into
the water, stirring constantly. Reduce the heat to
low and cook, stirring frequently, until the mixture
is thick and smooth, about 5 minutes. Remove from
the heat and stir in the cheese and/or the butter if
desired. Spread the polenta in a greased baking dish
and set aside.
For the sauce:
2 Tbs (30 ml) olive oil
4 oz (110 g) mushrooms, sliced
1 medium onion, chopped
1 green bell pepper (capsicum) cored, seeded,
and chopped
1-3 cloves garlic, finely chopped
Heat half the oil in a skillet over moderate heat
and saute the mushrooms, onion, pepper, and garlic
until tender but not brown, about 10 minutes.
Transfer to a plate.
For the chicken:
2-3 skinless, boneless chicken breast halves, cut
into bite-sized pieces
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
1/4 cup (60 ml) dry white wine (optional)
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
In the same skillet used for the vegetables, saute
the chicken pieces in the remaining oil until
lightly browned on all sides. Add the reserved
vegetables, tomatoes, wine, oregano, salt, and
pepper. Reduce the heat to low and simmer uncovered
10 minutes. Pour over the polenta and bake covered
in a preheated 350F (180C) oven for 30 minutes.
Sprinkle with the Parmesan cheese and bake uncovered
an additional 10 minutes. Serves 4 to 6.
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Here is a quick, easy, and very satisfying rendition
of the classic French dish.
Chicken
Cordon Bleu Casserole
4-6 skinless, boneless chicken breast halves,
pounded thin between two sheets of plastic wrap
Salt and freshly ground pepper to taste
4-6 thin slices Swiss cheese
4-6 thin slices prosciutto
1/2 cup (125 ml) dry white wine or chicken stock
2 Tbs (30 ml) butter
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) packed brown sugar
Season the flattened chicken breasts with salt and
pepper. Place 1 slice of cheese on top of each
breast and top with a slice of prosciutto. Roll up,
beginning with the narrow end, and secure with a
toothpick. Place in a greased baking dish. Combine
the remaining ingredients in a saucepan and sir over
low heat until the ingredients
are incorporated. Pour over the chicken and bake
uncovered in a preheated 350F (180C) oven, basting
with the sauce several times, until the chicken is
cooked through, about 40 minutes. Remove the
toothpicks before serving. Serves 4 to 6.
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Enchiladas in a cheese sauce such as this are often
called enchiladas suizas (Swiss enchiladas)
in Spanish because of the legendary cheeses of
Switzerland.
Chicken
Enchilada Casserole
1 Tbs (15 ml) olive oil
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2-3 skinless, boneless chicken breast halves,
chopped
1 can (7 oz, 200 g) diced green chiles, drained
1/4 cup (60 ml) sour cream
8-12 corn tortillas, warmed in the microwave or in a
dry skillet over moderate heat
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
4 oz (110 g) cream cheese at room temperature
1 cup (250 ml) grated Swiss cheese
Heat the oil in a skillet over moderate heat and
saute the onion and garlic until tender but not
brown, about 5 minutes. Add the chicken and saute
until cooked through, about 5 minutes. Add the
chiles, sour cream, salt, and pepper, and remove
from the heat. Spoon about 1/4 up (60 ml) of the
mixture down the center of each tortilla, roll up,
and place seam side down in a greased baking dish.
In the same skillet, melt the butter over moderate
heat and stir in the flour. Cook for 3 minutes. Add
the milk, salt, and pepper and whisk until the sauce
boils and thickens. Add the cream cheese, whisking
until blended. Pour over the tortillas, top with the
grated cheese, and bake in a preheated 350F (180C)
oven until heated through and bubbly, about 40
minutes. Serves 4 to 6.
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Here is a dish fancy enough to serve guests, and
hearty enough to please a bunch of teenage boys.
Chicken Florentine
4-6 boneless, skinless chicken breast halves,
pounded very thin between two sheets of plastic wrap
3 Tbs (45 ml) all-purpose flour seasoned with
Salt and freshly ground pepper
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1 can (15 oz, 425 g) tomato sauce or pureed tomatoes
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml) dried oregano
1 package (10 oz, 280 g) frozen chopped spinach,
thawed and squeezed dry
1 cup (250 ml) grated mozzarella cheese
Coat the chicken cutlets lightly with the flour
mixture. Heat the oil in a large skillet over
moderate heat and saute the chicken until lightly
browned, about 1 minute per side. Transfer to a
greased baking dish. In the same skillet, saute the
onion and garlic until tender, about 5 minutes. Add
the tomato sauce, wine, oregano, salt, and pepper
and simmer for 2 minutes. Spread the spinach over
the chicken and pour the sauce around the chicken,
lifting the edges of the chicken to let the sauce
run underneath. Sprinkle with the cheese and bake
uncovered in a preheated 350F (180C) oven until the
chicken is cooked through, 20 to 30 minutes. Serves
4 to 6.
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Chicken and ham are a classic combination, and the
tomatoes add considerable eye appeal in addition to
flavor.
Chicken, Ham, and Tomato Casserole
1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken thighs
2 Tbs (30 ml) olive oil
4 oz (110 g) cooked ham, cubed
2-3 large ripe tomatoes, seeded and chopped
1/2 cup (125 ml) long-grain white rice
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) dry white wine or additional chicken
stock
2 Tbs (30 ml) chopped fresh parsley
1/4 tsp (1 ml) dried thyme
Season the flour with salt and pepper and lightly
coat the chicken with the mixture. Heat the oil in a
large, heavy pot with a cover (Dutch oven) over
moderate heat and brown the chicken on all sides.
Transfer to a plate. Add the ham, tomatoes, and rice
to the pot and stir. Add the chicken stock, wine,
parsley, and thyme and cook 2 to 3 minutes. Place
the chicken pieces on top of the rice mixture and
bake covered in a preheated 350F (180C) oven until
the rice is tender and the chicken is cooked
through, about 1 hour. Serves 4 to 6.
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This elegant yet easy dish makes its own creamy,
cheesy sauce.
Chicken, Mushroom, and Swiss Cheese Casserole
3 Tbs (45 ml) all-purpose flour
1 tsp (5 ml) paprika
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
4-6 skinless, boneless chicken breast halves
3 Tbs (45 ml) butter
8 scallions (spring onions), green and white parts,
chopped
8 oz (225 g) mushrooms, sliced
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chicken stock
1/2 cup (125 ml) white wine or additional chicken
stock
1 cup (250 ml) grated Swiss cheese
1/2 cup (125 ml) sour cream
Combine the flour, paprika, oregano, salt, and
pepper and dredge the chicken lightly with the
mixture. Heat half the butter in a skillet over
moderate heat and brown the chicken on both sides.
Transfer to a greased baking dish. In the same
skillet, heat the remaining butter and saute the
scallions, mushrooms, and garlic until tender but
not brown, about 5 minutes. Add the stock and wine
and bring to a boil. Pour over the chicken and bake
covered in a preheated 350F (180C) oven for 30
minutes. Mix the cheese and sour cream together in a
small bowl and stir into the liquid in the baking
dish. Bake uncovered until the chicken is cooked
through, about 15 minutes. Serves 4 to 6.
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Okay, this may not be an authentic Greek dish, but
one taste and you'll think you're in the sunny
Aegean.
Greek Chicken and
Rice
2 Tbs (30 ml) olive oil
2-3 lbs (900-1350 g) chicken thighs, skinless if
desired
1 medium onion, chopped
1 green bell pepper (capsicum), cored, seeded, and
chopped
1 cup (250 ml) long-grain white rice
2 1/4 cups (560 ml) chicken stock
The juice of 1 lemon
1/2 cup (125 ml) pitted kalamata olives
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Heat the oil in a large, heavy pot with a cover
(Dutch oven) over moderate heat and brown the
chicken on all sides. Transfer to a plate. In the
same pot, saute the onion and green pepper for 5
minutes. Stir in the remaining ingredients and place
the chicken on top. Bake covered in a preheated 350F
(180C) oven until the rice is tender and the chicken
is cooked through, about 50 minutes. Serves 4 to 6.
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This dish is quick, easy, and healthy. What more
could you ask for?
Herbed Chicken and Vegetables on Brown Rice
The juice of 1 lemon
2 Tbs (30 ml) olive oil
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) skinless chicken thighs
1 cup (250 ml) brown rice
2 cups (500 ml) chicken stock
3 scallions (spring onions), green and white parts,
chopped
1 zucchini (courgette), thinly sliced
2 ribs celery, thinly sliced
Whisk together the lemon juice, oil, herbs, salt,
and pepper in a bowl large enough to hold the
chicken. Add the chicken, turning to coat all sides,
and marinate in the refrigerator for 30 minutes.
Place the rice in a greased baking dish and stir in
the chicken stock. Add the remaining ingredients (do
not stir) and place the chicken along with the
marinade on top. Bake covered in a preheated 350F
(180C) oven until the rice is tender and the chicken
is cooked through, 1 to 1 1/4 hours. Serves 4 to 6.
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Although this doesn't qualify as authentic Mexican
cuisine, the bright colors and zesty spiciness of
this one-dish meal were inspired by the real thing.
Mexican Chicken and Vegetable Casserole
2 Tbs (30 ml) vegetable oil
2-3 lbs (900-1350 g) chicken thighs, skinless if
desired
Salt and freshly ground pepper to taste
1 onion, chopped
2-4 cloves garlic, finely chopped
1 red bell pepper (capsicum), cored, seeded, and
chopped
1 green bell pepper (capsicum), cored, seeded, and
chopped
4 tomatoes, seeded and chopped
1 cup (250 ml) fresh, canned, or frozen corn kernels
1/2 tsp (2 ml) chili powder
1/2 tsp (2 ml) dried oregano
3/4 cup (180 ml) pitted black olives
1 lemon, thinly sliced
Heat half the oil in a skillet over moderate heat.
Season the chicken with salt and pepper and saute
until golden brown on all sides. Transfer to a
greased baking dish. In the same skillet, heat the
remaining oil and saute the onion, garlic, and
peppers until tender but not brown, about 5 minutes.
Stir in the tomatoes, corn, and seasonings and
simmer for 1 minute. Pour over the chicken and bake
covered in a preheated 350F (180C) oven for 45
minutes. Uncover, stir in the olives, lay the lemon
slices on top, and bake uncovered until the chicken
is cooked through, about 15 minutes. Serves 4 to 6.
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Here is a quick and easy version of the dish it took
your grandmother half a day to prepare.
Old-Fashioned Chicken and Dumplings
1/2 cup (125 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken pieces
1 Tbs (15 ml) butter
2 Tbs (30 ml) vegetable oil
1 medium onion, chopped
1 red bell pepper (capsicum), cored, seeded, and
chopped
4 oz (110 g) mushrooms, sliced
3-4 carrots, cut into 1-inch (3 cm) pieces
2-3 ribs celery, cut into 1-inch (3 cm) pieces
4 cups (1 L) chicken stock
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 recipe Buttermilk Dumplings (see below)
Dredge the chicken pieces lightly in the seasoned
flour and reserve the excess. Heat the butter and
oil in a large, heavy pot with a cover (Dutch oven)
over moderate heat and, working in batches, brown
the chicken on all sides. Transfer to a plate. Saute
the vegetables until tender but not brown, about 10
minutes. Stir in the remaining flour and cook for 3
minutes, stirring frequently. Add the stock and
bring to a boil, stirring until thickened and
smooth. Add the bay leaf, thyme, and adjust the salt
and pepper if needed. Transfer the chicken pieces to
the pot and bake covered in a preheated 350F (180C)
oven until the chicken is cooked through, about 1
hour. Using a large soup spoon, scoop the dumpling
mixture on top of the chicken in 8 to 12 dumplings.
Bake uncovered an additional 10 minutes, or until a
toothpick inserted in the middle of the dumplings
comes out clean. Serves 4 to 6.
Buttermilk Dumplings
2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) buttermilk
Combine the flour, baking powder, and salt in a
mixing bowl and stir to combine. Stir in the parsley
followed by the buttermilk. Stir with a fork just
until blended-do not over mix. Place on top of
chicken as directed above.
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You can throw this casserole together in under five
minutes, but don't tell anyone because it tastes
like you worked all day.
Quick
Chicken and Olive Casserole
2-3 lbs (900-1350 g) chicken thighs or parts,
skinless if desired
Salt and freshly ground pepper to taste
1 cup (250 ml) beer, white wine, or chicken stock
1 can (6 oz, 170 g) tomato paste
2-4 cloves garlic, finely chopped
1 can (4 oz, 110 g) diced green chiles
1 cup (250 ml) pitted black or green olives
Season the chicken with salt and pepper and place in
a greased baking dish. Whisk together the beer,
tomato paste, garlic, and green chiles and pour over
the chicken. Bake covered in a preheated 350F (180C)
oven until the chicken is cooked through, about 1
hour. Remove the lid, add the olives, and bake
uncovered for 5 minutes. Serves 4 to 6.
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This elegant dish is perfect for a dinner party. As
with all the recipes in this collection, it can be
prepared in advance and baked at the last minute.
Tarragon Chicken and Mushroom Casserole
2 Tbs (30 ml) olive oil
4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
4 scallions (spring onions), green and white parts,
chopped
2-4 cloves garlic, finely chopped
8 oz (225 g) mushrooms, sliced
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) dry white wine or additional chicken
stock
2 Tbs (30 ml) chopped fresh tarragon, or 1 tsp (5
ml) dried
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) sour cream
Fresh tarragon sprigs for garnish (optional)
Heat half the oil in a skillet over moderate heat.
Season the chicken with salt and pepper and brown on
both sides. Transfer to a greased baking dish. In
the same skillet, heat the remaining oil and saute
the scallions, garlic, and mushrooms for 5 minutes.
Add to the baking dish. In the same skillet add the
stock, wine, tarragon, salt, and pepper, and bring
to a boil, stirring constantly. Remove from the
heat. Mix the flour and sour cream in a small bowl
and whisk into the liquid until smooth. Pour over
the chicken and bake in a preheated 350F oven until
the chicken is cooked through, about 35 minutes.
Serve with the mushrooms spooned over the chicken
and garnished with a tarragon sprig if desired.
Serves 4 to 6.
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Seafood Casseroles
The crab meat makes this dish a little pricey, but
it's one of the easiest casseroles you'll ever make.
Crab and
Spinach Casserole
2 10-ounce (280 g) packages frozen chopped spinach,
thawed and squeezed dry
6 scallions (spring onions), green and white parts,
thinly sliced
1 lb (450 g) crab meat, picked over
1 1/2 cups (375 ml) grated Gruyere or Swiss cheese
Salt and freshly ground pepper to taste
1 cup (250 ml) sour cream
Layer a greased 8-inch (20 cm) or 9-inch (23 cm)
baking dish with half the spinach, half the
scallions, half the crab meat, and half the cheese.
Repeat and spread the sour cream over the top. Bake
uncovered in a preheated 350F (180C) oven until
bubbly, 30 to 40 minutes. Serves 4 to 6.
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This dish, with its cream and sherry, was probably
inspired by the wonderful she-crab soup of the low
country area of the Carolinas.
Crab au Gratin
2 Tbs (30 ml) butter
2 scallions (spring onions), green and white parts,
finely chopped
2 tsp (10 ml) all-purpose flour
1 cup (250 ml) heavy cream
1/4 cup (60 ml) dry sherry
1 lb (450 g) crab meat, picked over to remove shells
and cartilage
2 Tbs (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup (60 ml) bread crumbs
1/2 cup (125 ml) grated Gruyere or Swiss cheese
Heat half the butter in a saucepan over moderate
heat and saute the scallions for 5 minutes. Stir in
the flour and cook for 2 minutes. Stir in the cream
and bring to a boil, stirring frequently. Reduce the
heat to low and simmer for 3 minutes. Stir in the
sherry and remove from the heat. Stir in the crab
meat, Parmesan, salt, pepper, and nutmeg. Pour the
mixture into a lightly greased baking dish or 4 to 6
lightly greased ramekins. Heat the remaining butter
in a skillet over moderate heat and stir in the
bread crumbs. Sprinkle the grated cheese over the
crab mixture and top with the crumbs. Bake in a
preheated 400F (200C) oven until the cheese has
melted and the filling is bubbling, about 15
minutes. Serves 4 to 6.
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The white of the halibut combined with the green
broccoli and bright red cherry tomatoes makes this
dish look almost as good as it tastes.
Halibut, Broccoli, and Tomato Casserole
3 cups (750 ml) broccoli florets
1 1/2 lbs (675 g) halibut fillets
Salt and freshly ground pepper to taste
1 Tbs (15 ml) lemon juice
4 Tbs (60 ml) olive oil
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) milk
2 Tbs (30 ml) dry white wine (optional)
1 cup (250 ml) grated Swiss cheese
Paprika
1/4 cup (60 ml) slivered almonds, toasted
1 cup (250 ml) cherry tomatoes
Steam the broccoli just until it is tender but still
crisp, about 4 minutes. Rinse under cold running
water and set aside. Place the halibut in the center
of a lightly greased baking dish and arrange the
broccoli around the edges. Heat the olive oil in a
saucepan over moderate heat and stir in the flour.
Cook for 3 minutes, stirring constantly. Add the
milk and bring to a boil, stirring frequently. Add
the wine, cheese, salt, and pepper and stir until
the cheese is melted and the sauce is smooth. Pour
over the halibut and broccoli, sprinkle with a
little paprika and the toasted almonds. Bake
uncovered in a preheated 375F (190C) oven until the
fish is firm to the touch, about 20 minutes. Add the
cherry tomatoes to the broccoli around the edges and
bake uncovered another 5 minutes. Serves 4 to 6.
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It is ironic that in a country with a bounty of
fresh local seafood, the most popular fish is one
that is not local. Portuguese fishermen began the
cod fishing industry in the North Atlantic in the
16th century, spending six months at sea catching,
cleaning, and salting the once plentiful fish. While
it is not as abundant (and inexpensive) as it once
was, salt cod (bacalhau in Portuguese) is
still the basis of many of Portugal's best-loved
dishes.
Portuguese Potato, Onion, and Salt Cod Casserole
1 lb (500 g) dried salt cod
6 cups (1.5 L) boiling water
2 lbs (1 Kg) small white or new potatoes
2 to 4 Tbs (30-60 ml) olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup (125 ml) chopped fresh parsley
Freshly ground pepper to taste
For garnish:
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley
Soak the cod in water overnight in the refrigerator,
changing the water several times. Drain and rinse
well. Place the cod in a large saucepan and add the
boiling water. Simmer over moderate heat for 10 to
15 minutes, until the cod flakes easily. Drain and
rinse well, and flake into small pieces, removing
any bones and bits of skin. Boil the potatoes until
tender but firm, drain, and allow to cool. Peel and
slice the potatoes into 1/4 inch (5 mm) slices. Heat
2 tablespoons of the olive oil in a large, heavy
skillet over moderate heat. Add the onion and garlic
and cook for 5 minutes, stirring frequently, until
tender but not brown. Remove the onions and garlic
from the skillet and set aside. Add the sliced
potatoes to the skillet, along with more olive oil
if necessary, and cook for 5 minutes, stirring
frequently, until golden brown. Layer half the
potatoes in a well greased 2 quart (2 L) casserole
or gratin dish. Sprinkle with parsley and pepper,
add one third of the onion mixture, and half the
cod. Repeat, ending with a layer of the onion
mixture. Bake in a preheated 350F (180C) oven for 30
to 40 minutes, until hot and lightly browned.
Arrange the egg wedges and olives attractively on
top, and sprinkle with a little chopped parsley.
Serves 4 to 6.
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Here is an easy and elegant treatment for salmon.
Salmon and Peas
Casserole
1/4 cup (60 ml) mayonnaise
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) chopped fresh parsley
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
4-6 skinless salmon fillets, about 6 ounces (170 g)
each
2 cups (500 ml) fresh or thawed frozen peas
Lemon wedges for garnish
Combine the mayonnaise, lemon juice, parsley,
tarragon, salt, and pepper in a small bowl and mix
well. Spread a thin layer on the bottom of a baking
dish and place the salmon on to. Spread the
remaining mayonnaise on top of the salmon and bake
uncovered in a preheated 400F (200C) oven for 5
minutes. Sprinkle the peas around the edge of the
dish and bake an additional 5 to 6 minutes, until
the peas are tender and the salmon flakes easily and
is firm to the touch. Serves 4 to 6.
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I love the combination of
scallops and mushrooms - I really should share my
recipe for stir-fried scallops and shiitakes some
day - and this rich and creamy casserole makes good
use of both.
Scallop and
Mushroom Casserole
4 Tbs (60 ml) butter
1 lb (450 g) large sea scallops
8 oz (225 g) fresh mushrooms, sliced
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine or chicken stock
1/2 cup (125 ml) half-and-half or milk
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
1 1/2 - 2 cups (375-500 ml) cooked brown or white
long-grain rice
Chopped chives or parsley for garnish
Heat half the butter in a skillet over high heat and
saute the scallops until lightly browned and not
cooked through, about 1 minute per side. Transfer to
a greased baking dish. Reduce the heat to medium,
add the remaining butter, and saute the mushrooms,
onion, and garlic for 3 minutes. Add the wine and
reduce by half, about 2 minutes. Add the
half-and-half, mustard, lemon juice, salt, and
pepper and pour over the scallops. Add the cooked
rice and stir to combine. Bake covered in a
preheated 350F (180C) oven until bubbly, about 30
minutes. Serve garnished with chopped herbs. Serves
4 to 6.
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This dish is delicious and a bit on the rich side,
and the price of seafood these days relegates it to
the "special occasion" category. Try it the next
time you want to impress a crowd.
Seafood Lasagna
4 oz (225 g) cream cheese
1 1/2 cups (375 ml) ricotta or cottage cheese
1 cup (250 ml) shredded mozzarella cheese
2 scallions (spring onions), green and white parts,
thinly sliced
1/4 cup (60 ml) chopped fresh parsley
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 3/4 cups (450 ml) milk
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) dry white wine
3/4 lb (340 g) small shrimp, peeled
1/2 lb (225 g) crab meat, picked over
9 lasagna noodles, cooked according to package
directions and drained
1 cup (250 ml) freshly grated Parmesan cheese
Blend the cream cheese and ricotta together in a
mixing bowl. Stir in the mozzarella, green onions,
and parsley, and set aside. Heat the butter in a
saucepan over moderate heat and cook the flour for 3
to 4 minutes. Stir in the milk and bring to a boil,
stirring frequently. Remove from the heat and stir
in the oregano, salt, pepper, wine, shrimp, and crab
meat. Lay 3 noodles side by side in a 9x13-inch
(23x33 cm) greased baking dish. Top with one third
of the cream cheese mixture and one third of the
seafood sauce (it won't cover completely). Repeat
twice and top with the parmesan cheese. Bake
uncovered in a preheated 350F (180C) oven until
bubbly, about 45 minutes. Let stand for 10 minutes
before serving. Serves 6 to 8.
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There is nothing authentically Greek about this
recipe, but the combination of flavors might remind
you of your last trip to the Aegean Sea.
Seafood,
Orzo, and Feta Casserole
1 Tbs (15 ml) olive oil
1 onion, chopped
3-4 cloves garlic, finely chopped
1 large can (28 oz, 785 g) chopped tomatoes with
their liquid
1/4 cup (60 ml) dry white wine
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1/2 cup (125 ml) orzo
1 lb (450 g) halibut, cut into bite-size pieces
3/4 lb (340 g) large shrimp, peeled and deveined
4 oz (110 g) crumbled feta cheese
Chopped fresh parsley for garnish
Heat the oil in a large pot over moderate heat and
saute the onion and garlic until tender but not
brown, about 5 minutes. Add the tomatoes, wine,
oregano, salt, pepper, and orzo and simmer covered
for 10 minutes. Fold in the halibut and shrimp and
bake covered in a preheated 400F (200C) oven until
the halibut is white and firm to the touch and the
shrimp are pink. Stir in the feta and bake uncovered
until bubbly, about 10 minutes. Serve garnished with
chopped parsley. Serves 6 to 8.
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Wild rice and mushrooms give this dish a toothsome
earthiness.
Shrimp and
Wild Rice Casserole
4 cups (1 L) chicken stock
1/2 cup (125 ml) wild rice
1 cup (250 ml) long-grain white rice
4 Tbs (60 ml) olive oil
1 large onion, chopped
1 lb (450 g) mushrooms, sliced
2 ribs celery, chopped
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) freshly grated Parmesan cheese
2 tsp (10 ml) Worcestershire sauce
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 1/2 lbs (675 g) large shrimp. peeled and deveined
Chopped fresh parsley for garnish
Bring 3 cups (750 ml) of the stock to a boil in a
large saucepan over high heat. Add the wild rice,
reduce the temperature and simmer covered for 25
minutes. Stir in the white rice and simmer covered
for 25 minutes longer, until all the liquid is
absorbed. Transfer to a greased baking dish. Heat
half the oil in a skillet over moderate heat and
saute the onion, mushrooms, celery, and garlic until
tender but not brown, about 5 minutes. Add to the
baking dish. In the same skillet, heat the remaining
oil and stir in the flour. Cook for about 3 minutes
and whisk in the remaining 1 cup (250 ml) stock,
wine, cheese, Worcestershire sauce, thyme, salt, and
pepper. Bring to a boil, whisking constantly. Add to
the baking dish and mix well. Bake covered in a
preheated 350F (180C) oven for 20 minutes. Fold in
the shrimp and bake covered until the shrimp are
pink and firm to the touch, 15 to 20 minutes. Serve
garnished with chopped parsley. Serves 8 to 10.
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The combination of shrimp, crab, and a velvety
herbed cheese sauce make this an elegant addition to
the buffet or pot-luck table.
Shrimp, Crab, and Fettuccine Casserole
3 Tbs (45 ml) butter
8 oz (225 g) mushrooms, sliced
4 scallions (spring onions), green and white parts,
chopped
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) fish or chicken stock
1 cup (250 ml) half-and-half or milk
2 Tbs (30 ml) dry white wine (optional)
1/4 tsp (1 ml) dried oregano
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
1/2 cup (125 ml) freshly grated Parmesan cheese
3/4 lb (340 g) cooked small shrimp, peeled
1/2 lb (225 g) crab meat, picked over
8 oz (225 g) fettuccine, broken up and cooked
according
to the package directions, drained
Heat the butter in a large saucepan over moderate
heat and saute the mushrooms, scallions, and garlic
until tender but not brown, about 5 minutes. Stir in
the flour and cook 3 minutes. Add the stock,
half-and-half, optional wine, oregano, thyme, salt,
and pepper and bring to a boil, stirring frequently.
Remove from the heat and stir in half the cheese,
the shrimp, and the crab meat. Place the cooked
fettuccine in a greased baking dish and toss with
the seafood mixture to combine well. Sprinkle with
the remaining cheese and bake in a preheated 375F
(190C) oven until bubbly, about 45 minutes. Serves 4
to 6.
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Here is a classic American dish
that usually calls for a can or two of the dreaded
canned condensed you-know-what, but this recipe uses
a bechamel sauce instead. I'm sure that you'll agree
that the added effort is well worthwhile in terms of
flavor and nutrition.
Tuna Noodle
Casserole
For the topping:
2 cups (500 ml) bread crumbs
1 1/2 cups (375 ml) freshly grated Parmesan cheese
1 1/2 cups (375 ml, 3 sticks) melted butter
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped parsley
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
For the filling:
2 Tbs (30 ml) olive oil or butter
1 onion, finely chopped
1 red bell pepper (capsicum), cored, seeded, and
finely chopped
1 green bell pepper (capsicum), cored, seeded, and
finely chopped
12 oz (335 g) sliced mushrooms
1 lb (450 g) wide egg noodles
3 6-oz (170 g) white tuna (preferably packed in
oil), drained
For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
4 cups (1 L) milk
1/2 tsp (2 ml) celery seeds
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Combine the ingredients for the topping in a bowl,
stir to combine, and set aside.
To make the filling, heat the oil in a large skillet
over moderate heat and saute the onion, bell
peppers, and mushrooms until tender but not browned,
about 5 minutes. Transfer to a mixing bowl. Cook the
noodles in boiling salted water for 2 minutes,
drain, and add to the vegetable mixture along with
the drained tuna. Set aside.
To make the sauce, heat the butter in a pot over
moderate heat and stir in the flour. Cook, stirring
frequently, for 3 minutes. Add the milk, celery
seeds, salt, pepper, and optional cayenne and bring
to a boil, stirring frequently. Reduce the heat and
simmer gently for 10 minutes, stirring frequently.
Add the sauce to the filling mixture and stir to
combine thoroughly.
Pour the filling into a greased 9x13-inch (23x33 cm)
and sprinkle with the topping. Bake in a preheated
350F (180C) oven until the top is golden brown and
the center is bubbling, about 30 minutes. Serves 6
to 8.
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Here's a change of pace from that old condensed
soup-based tuna casserole that we all know and
(gulp) love.
West African
Tuna Casserole
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 cans (15 oz, 425 g each) black-eyed peas, drained
1 large tomato, seeded and chopped
2 Tbs (30 ml) tomato paste
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
2 cans (7 oz, 200 g each) canned flaked tuna,
drained
3/4 cup (180 ml) bread crumbs
Heat the oil in a skillet over moderate heat and
saute the onion until tender but not brown, about 5
minutes. Combine the onion, black-eyed peas, tomato,
tomato paste, red pepper flakes, salt, and pepper in
a baking dish and stir to combine. Bake covered in a
preheated 350F (180C) oven for 15 minutes. Add the
tuna and stir gently. Bake covered for 10 minutes.
Stir again, then top with bread crumbs and bake
uncovered until lightly browned, 5 to 10 minutes.
Serves 4 to 6.
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Vegetable Casseroles
You all know how I feel about
that condensed stuff that comes in cans, and this
recipe originally called for one. I have substituted
it with a new and improved version of my Canned
Condensed Mushroom Soup Substitute which tastes
better and is healthier than... you know what.
Artichoke
and Broccoli Casserole
3 cups (750 ml) broccoli florets
1 can (14 oz, 395 g) artichoke hearts, drained and
halved
1 recipe Canned Condensed Mushroom Soup Substitute
(see below)
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) slivered almonds
Steam or boil the broccoli until tender but still
crisp, 6 to 8 minutes. Drain and rinse under cold
water. Transfer to a greased baking dish and mix
with the artichoke hearts and Canned Condensed
Mushroom Soup Substitute. Sprinkle with Parmesan and
bake uncovered in a preheated 350F (180C) oven until
heated through and bubbly. Top with the almonds and
bake an additional 10 minutes. Serves 4 to 6.
Canned Condensed Mushroom
Soup Substitute
2 Tbs (30 ml) butter
4 oz (110 g) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) vermouth or dry white wine (optional)
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream
Heat the butter in a saucepan over moderate heat and
saute the mushrooms until tender, about 5 minutes.
Stir in the flour and cook for 3 minutes. Add the
stock, optional vermouth, salt, and pepper and bring
to a boil, stirring frequently. Remove from the heat
and stir in the sour cream. Makes about 1 1/2 cups
(375 ml).
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The most laborious part of this recipe is opening
the can of artichokes, so get ready to put up your
feet and sip something cool while they cook.
Artichoke
Bottoms Gratinées
1 15-ounce (420 g) can artichoke bottoms, rinsed,
drained, and patted dry
1-2 cloves garlic, finely chopped
3/4 cup (180 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) mayonnaise
1 tsp (5 ml) lemon juice
1/2 tsp (2 ml) grated lemon peel
1/4 cup (60 ml) pine nuts (pignoli)
Arrange the artichoke bottoms concave side up in a
lightly greased baking dish. Combine the remaining
ingredients except for the line nuts in a small bowl
and stir to combine. Spoon the cheese mixture into
the artichoke bottoms and sprinkle the pine nuts on
top. Bake in a preheated 350F (180C) oven for 20
minutes. Serves 4 to 6.
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This dish combines two whole grains for a double
whammy of taste and nutrition.
Barley and
Brown Rice Casserole
2 Tbs (30 ml) olive oil
1/4 cup (60 ml) chopped almonds
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2 1/4 cups (560 ml) chicken or vegetable stock
2/3 cup (160 ml) brown rice
1/3 cup (80 ml) pearl barley, rinsed
1/4 cup (60 ml) dry white wine or additional stock
1/4 cup (60 ml) chopped fresh parsley
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
Heat the oil in a large, heavy pot with a cover
(Dutch oven) over moderate heat and saute the
almonds until lightly browned, about 2 minutes. Add
the onion and garlic and saute until tender but not
brown, about 5 minutes. Stir in the remaining
ingredients and bring to a boil. Bake covered in a
preheated 350F (180C) oven until the rice and barley
are tender and the liquid is absorbed, about 1 1/4
hours. Serves 4 to 6.
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This recipe makes a large quantity, but it reheats
nicely so keep the leftovers on hand for an instant
side dish or healthy snack.
Brown Rice
and Cashew Casserole
2 Tbs (30 ml) butter
12 oz (340 g) sliced mushrooms
6 scallions (spring onions), green and white parts,
chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) brown rice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) chopped cashews, plus whole
cashews for garnish
6 cups (1.5 L) chicken or vegetable stock
Chopped fresh parsley for garnish
Heat the butter in a large, heavy pot with a cover
(Dutch oven) over moderate heat and saute the
mushrooms, scallions, and garlic until tender but
not brown, about 5 minutes. Add the rice and stir.
Add the remaining ingredients except the parsley and
bring to a boil. Bake covered in a preheated 400F
(200C) oven until the rice is tender, about 1 1/4
hours. Garnish with chopped parsley and whole
cashews. Serves 8 to 12.
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The word casserole usually conjures images of canned
condensed soup in my mind, so I prefer to think of
this dish more as a savory bread pudding. Whatever
you call it, it's easy, attractive, and delicious.
Cheese Casserole
8 slices bread, crusts removed
8 oz (225 g) aged cheddar cheese, grated
3 eggs, beaten
2 cups (500 ml) cream or milk
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
Paprika for garnish
Cut the slices of bread in half diagonally and
arrange half of them pinwheel fashion in the bottom
of a greased 8-inch (20 cm) round pie plate or cake
pan. Cover the bread with the cheese and arrange the
remaining bread pinwheel fashion over the cheese.
Whisk together the eggs, cream, mustard, salt, and
pepper and pour over the bread. Let the dish sit for
1 hour and bake in a preheated 350F (180C) oven for
1 hour. Sprinkle a little paprika over the top and
serve immediately. Serves 4 to 6.
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Here is a simple way of preparing one of the most
popular dishes in the South.
Cheese Grits
Casserole
1 cup (250 ml) quick-cooking hominy grits
3 cups (750 ml) milk
1 tsp (5 ml) salt
2 eggs, beaten with 3/4 cup (180 ml) milk
1 cup (250 ml) shredded cheddar cheese
4 Tbs (60 ml) butter
Bring the grits, milk, and salt to a boil in a pot
over moderate heat, stirring occasionally. Stir in
the egg mixture and cook until thickened. Stir in
the remaining ingredients and pour into a greased
baking dish. Bake uncovered in a preheated 325F
(165C) oven for 45 minutes. Serves 4 to 6.
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This recipe serves as proof that it is possible to
cook a green bean casserole without that condensed
glop that comes in cans. The onions virtually
disappear in this dish, leaving behind only their
lovely flavor and aroma.
Classic Green
Bean Casserole
1-1/2 lbs (450-675 g) fresh green beans (haricots),
trimmed
4 medium onions, chopped
2 green bell peppers (capsicums), cored, seeded, and
chopped
Salt and freshly ground pepper to taste
About 3 Tbs (45 ml) butter cut into small pieces
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese
Layer the beans, onions, and green peppers in a
greased baking dish, beginning and ending with a
layer of beans and seasoning each layer with salt,
pepper, and a few dots of butter. Dot with
additional butter if desired and bake covered in a
preheated 350F (180C) oven for 1 hour. Combine the
bread crumbs and Parmesan, sprinkle over the top,
and bake until golden brown, 5 to 10 minutes.
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Here's another meatless entree
for the veggie lovers among us.
Corn and Chile
Casserole
2 eggs
1 cup (250 ml) milk
1/3 cup (80 ml) all-purpose flour
1-2 ripe tomatoes, chopped
1 can (15 oz, 425 g) corn, drained
1 can (7 oz, 196 g) chopped green chiles, drained
1 1/2 cups (375 ml) shredded cheddar cheese
1 1/2 cups (375 ml) shredded Monterey Jack cheese
Salt and freshly ground pepper to taste
Optional garnishes:
Prepared salsa
Guacamole
Sour cream
Chopped cilantro (coriander leaves)
Chopped scallions (spring onions)
Whisk together the eggs, milk, and flour until
smooth. Stir in the remaining ingredients and pour
into a deep 2-quart (2 L) baking dish. Bake in a
preheated 375F (190C) oven until set in the center,
40 to 45 minutes. Serve with any or all of the
optional garnishes if desired. Serves 4 to 6.
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Here is a savory and satisfying dish, and it's
especially easy if you have leftover vegetables.
Egg and
Vegetable Casserole
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
2-3 cups (500-750 ml) chopped cooked vegetables such
as carrots, broccoli, cauliflower, green beans,
peas, summer or winter squash, or asparagus
2 Tbs (30 ml) chopped fresh parsley, basil, or thyme
6 hard-cooked eggs, sliced
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese
Heat the oil in a saucepan over moderate heat and
cook the flour for 3 minutes. Add the broth and
bring to a boil, stirring frequently. Season with
salt and pepper. Combine with the cooked vegetables
and herbs. Layer 1/3 of the vegetable mixture in a
lightly greased baking dish, top with 1/2 the sliced
eggs, and repeat, finishing with a layer of the
vegetable mixture. Sprinkle with bread crumbs and
Parmesan cheese and bake in a preheated 350F (180C)
oven until lightly browned, about 15 minutes. Serves
4 to 6.
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This dish is representative of
the "Mediterranean diet," which is merely a chic way
of saying healthy, natural, locally grown foods
simply prepared and eaten in moderation.
Eggplant and
Tomato Casserole
3 Tbs (45 ml) olive oil
1 large onion, chopped
1 large or 2 small eggplants (about 1 lb, 450 g)
total, diced
2 15-oz (425 g) cans tomatoes, drained
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 cup (250 ml) dry or fresh bread crumbs
Heat the oil in a large skillet over moderate heat
and saute the onion and eggplant until the onion is
tender but now brown, about 10 minutes. Add the
tomatoes, oregano, salt, and pepper and stir to
combine. Transfer to an ovenproof baking dish and
top with the bread crumbs. Bake in a preheated 350F
(180C) oven for 30 minutes. Serves 4 to 6.
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The addition of healthy fruits and nuts to this rice
dish make it a wise choice as a side dish or main
course.
Fruit, Nut,
and Rice Casserole
2 cups (500 ml) chopped dried apricots or peaches
1 cup (250 ml) golden raisins (sultanas)
1 cup (250 ml) long-grain rice
4 Tbs (60 ml) olive oil
1 medium onion, chopped
1 green bell pepper (capsicum) cored, seeded, and
chopped
1 tsp (5 ml) curry powder
1 cup (250 ml) sliced almonds
Salt and freshly ground pepper to taste
Soak the apricots and raisins in warm water for 30
minutes. Drain and set aside. Meanwhile, cook the
rice in 4 cups (1 L) boiling salted water, stirring
occasionally, until the rice is tender, about 20
minutes. Drains and set aside. Heat the oil in a
skillet over moderate heat and saute the onion and
bell pepper until tender but not brown, about 5
minutes. Stir in the curry powder and almonds and
saute 2 to 3 minutes. Stir in the drained fruits and
rice and transfer to a greased baking dish. Bake
covered in a preheated 375F (190C) oven for 30
minutes. Serves 4 to 6.
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Here's a dish that skips the
pre-cooking of the pasta.
Lasagna Florentine
1 egg
2 cups (500 ml) ricotta cheese
1/2 cup (125 ml) freshly grated Parmesan cheese
1 10-oz (280 g) frozen chopped spinach, thawed and
squeezed dry
4 cups (1 L) bottled or homemade spaghetti sauce
9 uncooked lasagna noodles
3 cups (750 ml) shredded mozzarella cheese
Combine the egg, ricotta, and Parmesan in a mixing
bowl, stirring to combine. Stir in the spinach.
Spread one third of the spaghetti sauce over the
bottom of a 12x8 inch (30x20 cm) baking dish. Place
3 uncooked lasagna noodles on top, top with half the
ricotta mixture and one third of the mozzarella.
Spread half the remaining spaghetti sauce on top.
Add 3 more noodles, the remaining ricotta mixture,
and half the remaining mozzarella. Top with the
remaining noodles, spaghetti sauce, and mozzarella.
Cover tightly with aluminum foil and bake in a
preheated 375F (190C) oven until the noodles are
tender, 45 to 50 minutes. Let stand for 10 minutes
before serving. Serves 6 to 8.
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Here's a meatless dish for all
of us who like to take a break from the carnivore
diet once in a while. You can make it completely
vegan by eliminating the cheese if you like.
Lentil and
Vegetable Casserole
2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut
into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese
Combine the lentils, tomatoes with their liquid,
water, onions, and seasonings in a shallow 3- or
4-quart (3-4 L) baking dish. Mix well, cover
tightly, and bake in a preheated 375F (190C) oven
for 30 minutes. Stir in the carrots, green beans,
and parsley and bake covered until the vegetables
are tender, 30 to 40 minutes. Discard the bay
leaves, top with the cheese, and bake uncovered
until the cheese is melted, 3 to 5 minutes. Serves 4
to 6.
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Using uncooked lasagna noodles
eliminates at least half the effort in making this
healthy vegetarian dish.
Mexican-Style
Lasagna
1 can (10 oz, 280 g) enchilada sauce
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
1 can (6 oz, 170 g) tomato paste
1 can (15 oz, 425 g) black beans, rinsed and drained
9 uncooked lasagna noodles
2 cups (500 ml) low-fat cottage cheese
3 cups (750 ml) shredded cheddar cheese
Combine the enchilada sauce, tomatoes with their
liquid, and tomato paste in a bowl, stirring to mix
well. Stir in the black beans. Spoon one third of
the sauce into a 12x8 inch (30x20 cm) baking dish.
Top with 3 uncooked noodles. Spread half the cottage
cheese and one third of the cheddar cheese on top.
Add another layer of sauce, uncooked noodles,
cottage cheese, and cheddar cheese. Add the
remaining noodles, sauce, and cheddar cheese and
cover tightly with aluminum foil. Bake in a
preheated 375F (190C) oven until the noodles are
cooked and tender, about 40 minutes. Let stand 10
minutes before serving. Serves 4 to 6.
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To give you an idea how ancient this recipe is, it
was given to my mother by the lady hired by my
parents to take care of me while my mother gave
birth to my brother, way back in nineteen ought
fifty four. Mom says they never knew her as anything
other than "Miss Avery."
Miss
Avery's Green Bean Casserole
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk, cream, or combination of the
two
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
4 cups (1 L) cooked green beans (haricots)
1 8 oz (227 g) can sliced water chestnuts, drained
2 cups (500 ml) fresh or canned bean sprouts
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) sliced almonds
Melt the butter in a saucepan over moderate heat.
Add the flour and cook, stirring constantly, until
thoroughly incorporated with the butter and is
bubbly. Add the milk and/or cream and whisk
constantly until it boils. Season with nutmeg, salt,
and pepper and remove from the heat. In a 4 quart (4
L) casserole, layer the green beans, then the water
chestnuts, then the bean sprouts. Sprinkle the
Parmesan over this and pour the cream sauce over the
top. Sprinkle with the almonds and bake in a
preheated 350F (180C) oven for 30 minutes, until it
bubbles. Serves 4 to 6.
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I don't believe I've ever eaten a potato I didn't
like, and this dish is no exception. Although this
version is low in fat, you can reduce it even
further by using low fat cheeses, or by eliminating
the cheeses altogether. It tastes great either way.
The cream in the traditional gratin recipe is
substituted by wine (my preference) or stock. Mix
and match the ingredients to suit your taste and
your diet.
Potato,
Onion and Tomato Gratin
1 tsp (5 ml) olive oil
1 lb (450 g) potatoes, peeled if desired, and thinly
sliced
1 medium onion, thinly sliced
1/2 tsp (2.5 ml) dried thyme leaves
Salt and freshly ground black pepper to taste
Grating of fresh nutmeg
1/2 lb (225 g) fresh ripe tomatoes, thinly sliced
1/2 cup (125 ml) dry white wine, or chicken or
vegetable stock
1/2 cup (125 ml) goat cheese, crumbled, or cheese of
your choice
1 Tbs (15 ml) grated Parmesan cheese
Coat a 10-inch (25 cm) gratin or baking dish with
the olive oil. Layer half the potatoes in the dish,
followed by half the onions. Season with the thyme,
nutmeg, salt, and pepper, then cover with half the
tomatoes. Repeat. Add the wine or stock to the dish,
and sprinkle the top with the goat cheese and
Parmesan. Bake uncovered at 400F (200C) for about 45
minutes, or until the potatoes are tender and all of
the liquid is absorbed. Serves 4.
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Puerto Rican cuisine depends heavily on starchy root
vegetables such as cassava, malanga, and apio, most
of which are not widely available in the United
States. This recipe calls for potatoes and carrots,
and can be easily prepared no matter where you are.
Puerto Rican Potato and Carrot Gratin
1 lb (450 g) potatoes, peeled and quartered
1 lb (450 g) carrots, cut into 1-inch (2 cm) pieces
2 eggs, hard-cooked, peeled, and chopped
1/2 cup (125 ml) milk or half and half
2 to 4 Tbs (30-60 ml) butter (to taste)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs
Boil the potatoes and carrots in salted water until
tender, 30 to 40 minutes. Drain and mash or put
through a food mill or potato ricer. Add the eggs,
milk, butter, salt, and pepper, and mix well. Grease
a 2-quart (2 L) baking dish and sprinkle half the
bread crumbs on the bottom. Spoon the potato mixture
into the baking dish and top with the remaining
bread crumbs. Bake in a preheated 375F (190C) oven
for 15 minutes. Serves 6 to 8.
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I have specified a prepared
marinara sauce in this recipe in order to keep
things on the simple side. Use your favorite recipe
or dip into your pantry for the jar of tomato sauce
I know you keep there. The roasted red peppers can
also come from a jar if you would like to make this
dish even simpler.
Red
Pepper and Goat Cheese Lasagna
2 10-oz (280 g each) logs fresh (not aged) goat
cheese
1/4 cup (60 ml) heavy cream
1/2 onion, chopped
1-3 cloves garlic, chopped
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
About 2 cups (500 ml) tomato marinara sauce
1 lb (450 g) lasagna noodles, cooked until barely
tender
6 red bell peppers (capsicums), roasted, peeled,
seeded, and chopped
1/2 cup (125 ml) freshly grated Parmesan cheese
Combine the goat cheese, cream, onion, garlic,
oregano, salt, and pepper in a food processor and
process until smooth. Spread a small amount of the
tomato sauce over the bottom of a lightly greased 13
x 9 x 3-inch (33 x 23 x 8 cm) baking dish or lasagna
pan. Place a layer of lasagna noodles on top,
overlapping them slightly. Spread one quarter of the
goat cheese mixture over the noodles, top with one
quarter of the roasted red peppers and one quarter
of the tomato sauce, and finish with one quarter of
the Parmesan cheese. Repeat three times for a total
of four layers, finishing with the tomato sauce and
Parmesan cheese. Cover with aluminum foil and bake
in a preheated 375F (190C) oven until bubbly on top,
about 45 minutes. Remove the foil for the last 15
minutes. Remove from the oven and let rest 15
minutes before serving. Serves 6 to 8.
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Here is a quick and easy
vegetarian rice side dish. For improved nutritional
value, use brown rice instead of white.
Spinach and
Rice Casserole
3 eggs, beaten
2/3 cup (160 ml) milk
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 Tbs (30 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
A grinding of fresh nutmeg
Salt and freshly ground pepper to taste
3 cups (750 ml) cooked brown or white long-grain
rice
3 cups (750 ml) grated Swiss or cheddar cheese
2 packages (10 oz, 280 g each) frozen chopped
spinach, thawed and squeezed dry
Whisk together the eggs, milk, olive oil, onion,
parsley, thyme, nutmeg, salt, and pepper in a mixing
bowl. Fold in the rice, 2 cups (500 ml) or the
cheese, and spinach. Pour into a greased baking dish
and bake uncovered in a preheated 350F (180C) oven
until bubbly, about 45 minutes. Sprinkle with
remaining cheese and bake uncovered until the cheese
melts, about 5 minutes. Serves 6 to 8.
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This dish (or one similar to it) has appeared at
every social function in the South for as long as
the South has been here. Definitely not low-fat,
although I've "lightified" it some, it's what we in
the South consider comfort food. That would make it
"Southern Comfort" food.
Squash Casserole
2 lb (1 kg) yellow squash
1 tsp (5 ml) salt
A pinch of sugar
7 Tbs (105 ml) butter
1/2 cup (125 ml) onion, chopped
1 to 1 1/2 cups (250-375 ml) grated sharp cheddar
cheese
1 cup (250 ml) sour cream
1/3 cup (80 ml) grated Romano cheese
1/4 cup (60 ml) dry white wine or substitute apple
juice
Salt and freshly ground pepper to taste
1 cup (250 ml) dry bread crumbs
Cut squash in 1/4-inch (1 cm) slices. Bring 2 cups
water to a boil; add squash, salt and sugar. Cover
and cook 20 minutes. Preheat oven to 350F (180C).
Melt 4 Tbs of the butter in a small skillet. Add
onion and cook until transparent. Set aside. When
squash is done, drain, pressing to force out excess
liquid. Stir onion and butter into the squash. One
at a time, add the Cheddar, sour cream, Romano,
white wine and salt and pepper to taste, mixing
thoroughly after each addition. Pour squash mixture
into a large casserole or individual ramekins. In
skillet saute bread crumbs in the remaining butter
until well mixed. Top casserole with the bread
crumbs and bake for 20 to 30 minutes or until
bubbly. Serves 6.
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Here's a quick and easy
meatless casserole that can be served as a side dish
or as a vegetarian entree.
Tomato and Corn
Casserole
6 ripe tomatoes
1 rib celery, chopped
1 green bell pepper (capsicum), cored, seeded, and
chopped
1 small onion, chopped
Salt and freshly ground pepper to taste
2 cups (500 ml) fresh, frozen, or canned corn
3 hard-cooked eggs, sliced
2 cups (500 ml) basic white sauce (see below)
Chop 5 of the tomatoes and combine with the celery,
bell pepper, onion, salt, and pepper in a pot over
moderate heat. Cook, stirring frequently, for 15
minutes. Place half the tomato mixture in a greased
baking dish and top with half the corn. Place all of
the sliced eggs on top and top with half the white
sauce. Add another layer of tomatoes, corn, and
white sauce. Bake uncovered in a preheated 350F
(180C) oven for 45 minutes. Slice the remaining
tomato and place the slices on top of the casserole.
Place under a preheated broiler until the tomatoes
are hot, about 3 minutes. Serves 4 to 6.
Basic White Sauce (Béchamel
Sauce)
4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a saucepan over moderate heat.
Stir in the flour and cook for 2 to 3 minutes, until
the flour aroma is gone. Add the milk and stir with
a wire whisk over moderate heat until the sauce
comes to a boil and has thickened. Season with salt,
pepper, and nutmeg. Makes about 2 cups (500 ml.)
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Next to tomatoes, zucchini are probably the crop
most widely cultivated by backyard gardeners. This
recipe puts them both to good use.
Tomato and
Zucchini Gratin
1/4 cup (60 ml) olive oil
4-6 medium zucchini (courgettes), thinly sliced
4-6 medium tomatoes, thinly sliced
4-6 cloves garlic, finely chopped
4 Tbs (60 ml) chopped fresh basil or parsley
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Lightly coat a 9 x 13 inch (22 x 32 cm) baking dish
with olive oil. Layer half the zucchini slices in
the bottom of the pan. Cover with half the tomatoes.
Sprinkle with half the garlic and fresh herbs, salt,
and pepper, and drizzle with half the olive oil.
Repeat. Top with the grated cheese. Bake in a
preheated 350F (180C) oven for 1 hour. Serve hot or
at room temperature. Serves 4 to 6.
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Here is a quick and easy version of a timeless
Italian classic.
Tuscan Bean
Casserole
1/2 cup (125 ml) diced pancetta or bacon (about 4
slices)
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2 cans (15 oz, 425 g each) cannellini (white kidney)
beans, rinsed and drained
1 can (15 oz, 425 g) chopped tomatoes with their
liquid
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried sage
Salt and freshly ground pepper to taste
2 tsp (10 ml) balsamic or red wine vinegar
Freshly grated Parmesan cheese for garnish
Saute the pancetta, onion, and garlic in a large,
heavy pot with a cover (Dutch oven) over moderate
heat until the pancetta is crisp and the vegetables
are tender but not brown, about 5 minutes. Add the
beans, tomatoes, parsley, sage, salt, and pepper and
stir to combine. Bake covered in a preheated 350F
(180C) oven until bubbly, about 30 minutes. Stir in
the vinegar immediately before serving and garnish
with Parmesan cheese. Serves 4 to 6.
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You can use just about any vegetables in this dish,
so think of it as your leftovers' best friend.
Vegetable and Hard-Cooked Egg Casserole
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
2 Tbs (30 ml) tomato paste
Salt and freshly ground pepper to taste
2 cups (500 ml) cooked vegetables
6 hard-cooked eggs, peeled and sliced
1/4 cup (250 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese
Heat the butter in a saucepan over moderate heat and
stir in the flour. Cook for 3 to 4 minutes and whisk
in the milk. Bring to a boil, stirring frequently.
Remove from the heat and stir in the tomato paste,
salt, and pepper. Mix with the cooked vegetables and
layer half the mixture in a greased baking dish. Top
with half the sliced eggs and repeat. Combine the
bread crumbs and grated Parmesan and sprinkle over
the top. Bake uncovered in a 350F (180C) oven until
the top is golden brown, about 15 minutes. Serves 4
to 6.
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The only way to improve on the
selection of vegetables in this recipe is to add or
subtract according to your likes and dislikes.
Vegetable Casserole with Herb Dumplings
1 Tbs (15 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) sweet paprika
1 large potato, diced
1 large sweet potato, peeled and diced
1 large carrot, thickly sliced
2 zucchini (courgettes), thickly sliced
The florets from 1 head of broccoli
1 15-oz (425 g) can diced tomatoes with their liquid
1 1/2 cups (375 ml) vegetable stock or water
Salt and freshly ground pepper to taste
For the dumplings:
2 Tbs (30 ml) cold butter cut into small pieces
1 cup (250 ml) self-rising flour
2 tsp (10 ml) chopped parsley
1 tsp (5 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1/3 cup (80 ml) milk
Heat the olive oil in a large pot over moderate heat
and saute the onion until tender but not brown,
about 5 minutes. Add the garlic and paprika and cook
for 1 minute. Add the remaining ingredients and
bring to a boil. Reduce the heat and simmer covered
for 10 minutes. Meanwhile, make the dumplings by
cutting the butter into the flour with a fork or
pastry knife. Stir in the remaining ingredients just
enough to form a ball of dough. Divide the dough
into 8 pieces and roll each into a ball. Transfer
the vegetable mixture to a baking dish and top with
the balls of dough. Bake in a preheated 400F (200C)
oven until the dumplings are golden brown and a
skewer inserted in the center comes out clean, about
20 minutes. Serves 4 to 6.
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|
Joe Barkson has been
writing and publishing under the pen name
"The Chef at Worldwide Recipes"
since 1998. He came to food writing late in life following checkered careers in computer marketing,
graphic design, and teaching high school Spanish. A lifelong
interest in food and cooking ("I've been eating since I was a
baby," he is fond of saying) was nurtured by extensive international
travel during his formative years, and this accounts for the
emphasis on world cuisine in his choice of recipes and themes.
Twice married and currently happily single, he lives in rural
Georgia with a hyperkinetic schipperke that answers to Cooky when the mood
strikes him.
