Goals for cooking

To learn to be a better cook.
To create a menu of about 2500 calories a day.
To eat seasonal produce.
To keep my grocery bills reasonable. (And what is reasonable?)

UK Winter vegetable casserole

Ingredients

2 onions, each cut into 6 wedges
3 carrots, cut into chunks
3 celery sticks, cut into chunks
400 g (14 oz) sweet potato or swede, cut into chunks
1 litre (1¾ pints) hot vegetable stock, preferably home-made
2 garlic cloves, finely chopped
3 leeks, about 300 g (10½ oz) in total, thickly sliced
150 g (5½ oz) pearl barley
2 tsp dried sage
salt and pepper
3 tbsp coarsely chopped fresh flat-leaf parsley to garnish

Preparation method
1. Preheat the oven to 180ºC (350ºF, gas mark 4). Put the onions, carrots, celery and sweet potato or swede in a large flameproof casserole. Pour in the stock and bring to the boil.

2. Add the garlic, leeks, pearl barley, sage and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour or until the vegetables are just soft, and the barley is tender.

3. Sprinkle with the parsley and serve. Thick slices of farmhouse bread are an excellent accompaniment.


Copyright
Copyright by The Readers Digest Association, Inc. 2004

Some more ideas
A combination of Puy lentils and barley works well in this casserole. Use 100 g (3½ oz) pearl barley with 55 g (2 oz) Puy lentils. Cook for 30 minutes, then add 1 Golden Delicious apple, cored and sliced, to the casserole. Sprinkle the finished casserole with 50 g (1¾ oz) hazelnuts, toasted and coarsely chopped, with the chopped parsley garnish. * Other vegetables to add include parsnips, turnips and peeled chunks of butternut or kabocha squash. * Use dry cider instead of the stock, and add 50 g (1¾ oz) ready-to-eat dried pears, chopped, for a hint of sweetness. * The casserole can be simmered gently on the hob for 45–50 minutes, instead of cooking in the oven. Stir occasionally.

Plus points
Barley is renowned for having a soothing effect on the intestines and urinary tract. It has long been considered a nourishing food for people convalescing after illness, and it is also beneficial for anyone suffering from stress or fatigue. For people with diabetes, barley is particularly good because it is absorbed very slowly. * Some gummy fibres present in the barley grain (beta-glucans) appear to have dramatic cholesterol-lowering ability. * Instead of frying the vegetables in oil, they are simmered in broth. This makes the dish extremely low in fat. With some bread to accompany it, the meal also offers a healthy balance of starchy carbohydrates.

Each serving provides
Excellent source of vitamin A. Good source of folate, vitamin B1, vitamin B6, vitamin C, vitamin E. Useful source of niacin, potassium.

Lifeforce Vegetable Casserole

Ingredients
1/2 c. extra virgin olive oil
2 cloves garlic, minced
1/4 c. fresh parsley
1/2 tsp. bay leaves
1-1/2 tsp. marjoram
1-1/2 tsp. red pepper flakes
2 large onions
1/2 acorn squash, peeled, cubed
1 eggplant, unpeeled and cubed
2 zucchini (yellow or green), 1/2-in. thick slices
2 peppers (red, yellow, green)
1 c. carrots
2 small red potatoes, quartered
1 small cauliflower, broken into flowerets
1-2 medium tomatoes, seeded and sliced
handful of grapes
1/2 c. peas
(You can substitute any vegetable except spinach and beets)
Directions
Puree oil, garlic, parsley, bay leaves, marjoram, and red pepper
flakes. Prepare vegetables. Layer a large casserole with heaviest or
slowest cooking vegetables on the bottom, ending up with the
onions on top. Sprinkle oil mixture between each layer. Do not add
the tomatoes, grapes, peas until the end. Cook vegetables covered
for 1 hour at 350 degrees. Add tomatoes, grapes, peas and 1-1/2 tsp. sea salt for 15 more minutes.

Country Strata with Sausage

Servings: Serves 8

Ingredients

• 8 ounces turkey sausage , casings removed
• 1 tablespoon extra-virgin olive oil
• 1 medium onion , chopped into 1/2-inch pieces (about 1 cup)
• 1/2 loaf egg or country bread (preferably 1 to 2 days old), cut into 1/2-inch-thick slices (what can we replace the bread with?
• 1 tablespoon chopped fresh rosemary
• 2 cups heavy cream
• 1/2 cup half-and-half
• 8 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tomatoes , sliced into 1/4-inch slices
• 12 ounces Fontina or Swiss cheese , grated (4 cups)

Directions

Butter the bottom and sides of a 9" x 13" or 8" x 12" baking dish.

In a large skillet over medium heat, break up sausage and sauté with olive oil and onion until golden brown, about 10 to 12 minutes. Remove from heat and set aside. Meanwhile, if using fresh bread, lightly toast and set aside.

In a medium bowl, whisk rosemary, cream, half-and-half, eggs, salt, and pepper, and set aside.

Lay half of bread in buttered baking dish, sprinkle with half of sausage mixture, half of tomato slices, and half of cheese. Repeat layering with remaining bread, sausage, tomato, and cheese. Slowly pour egg mixture over top. Cover and refrigerate 30 minutes or overnight.

Preheat oven to 350°. Uncover and place baking dish on a baking sheet to catch overflow. Bake 40 minutes, or until golden brown. Allow to sit 10 minutes before serving.

Vegetable Frittata for breakfast

Servings: Makes 4 servings 

Ingredients

• 8 large eggs
• 3/4 cup milk
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 3 Tbsp. olive oil
• 1 medium onion halved and thinly sliced
• 1 all-purpose potato (7 ounces), cut into 3/8-inch cubes (try replacing the potatoes with parsnips)
• 1 cup small broccoli florets
• 1 cup small cauliflower florets
• 5 Tbsp. fresh goat cheese

Directions

Preheat oven to 375°. Beat eggs, milk, salt, and pepper in medium bowl.

Heat oil over medium heat, in medium nonstick (10-inch) sauté pan. Add onions and potatoes and cook until onions are softened, 8 minutes, stirring occasionally.

Stir in broccoli and cauliflower; cook until vegetables are tender, 10 minutes, stirring occasionally.

Reduce heat to low and pour in egg mixture. Drop small spoonfuls of goat cheese on top. Cook about 2 more minutes on the stove.

Transfer to oven and bake 20 to 25 minutes, or until the top is golden brown and the eggs have just set in the center. Note that if you are using a skillet with a nonmetal handle, wrap it with double-thickness aluminum foil before placing in oven. Remove from oven and slide out of pan onto a cutting board. Cut into wedges and serve warm.

Cauliflower Cheese Bake

CAULIFLOWER CHEESE BAKE

Printed from COOKS.COM

---

1 lb. mushrooms, sliced
1 lg. onion, chopped

Saute in butter with juice of 1 lemon.

1 lg. head cauliflower, in flower pieces

Saute with 3 cloves crushed garlic, basil, salt and pepper.

3 c. cooked brown rice or millet, salted, buttered
2 1/2 c. grated cheese of your choice

Combine everything. Bake, covered, 1/2 hour at 350 degrees. 5 to 6 servings. If grain is pre-cooked: 1 hour to prepare, including baking.

Braised Cod

Prep and Cook Time: 30 minutes

Ingredients:

• 1 medium onion, cut in half and sliced thick
• 6 cloves garlic, sliced
• 2 cups celery, cut diagonally about 1 inch long
• 1 15 oz can diced tomatoes, drained
• 3/4 cup green olives cut in fourths
• 1 TBS + ½ cup chicken or vegetable broth
• 1 TBS fresh lemon juice
• 1-1/2 lbs cod, cut into 2 inch pieces
• pinch red chili flakes
• salt and black pepper to taste
• 2 TBS chopped fresh cilantro

Directions:

1. Slice onion and garlic and let sit for 5 minutes to enhance its health-promoting benefits.
2. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté chopped onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent.
3. Add garlic and celery and sauté for another minute. Add drained diced tomatoes, green olives and remaining broth. Stir, cover, and simmer on medium-low for about 15 minutes, stirring occasionally, until celery is tender.
4. Place cod, lemon, salt, pepper, and chili flakes on top of celery and continue to simmer covered for another 5 minutes, or until fish is cooked. This is our Stovetop Braising cooking method. Sprinkle with cilantro and serve.

Serves 4

Serving Suggestions: Serve with

• Brown Rice

14 Ways to Save Money on Groceries on Shine

14 Ways to Save Money on Groceries on Shine: "- Sent using Google Toolbar"

Nutrition Lab: Bread from ancient grains isn't always better - latimes.com

Amaranth, quinoa, buckwheat, millet and teff, however, are free of gluten,
Nutrition Lab: Bread from ancient grains isn't always better - latimes.com: "Amaranth, quinoa, buckwheat, millet and teff, however, are free of gluten,

- Sent using Google Toolbar"

apple rice casserole and black-eye pea casserole

Apple Rice Casserole Recipe
Ingredients:
2 cups Cooked brown rice
3 small Sweet apples -- peeled, coarsely shredded
1/3 cup Apple juice
1 tablespoon Firmly packed brown sugar
2 teaspoons Lemon juice
1 teaspoon Vanilla extract
1/2 teaspoon Ground cinnamon
1 pinch Ground nutmeg

Directions:

Preheat oven to 350 degrees.

Lightly oil a 1 1/2-quart casserole or spray with a nonstick cooking spray.

In a large bowl, combine all ingredients. Mix well. Spoon into prepared pan. Cover tightly and bake 45 minutes. Serve hot.

Content per Serving: calories .. 88 protein .. 1 g total fat .. 1 g carbohydrates .. 20 g sodium .. 4 mg cholesterol .. 0 mg

This recipe from CDKitchen for Apple Rice Casserole serves/makes 8

Black-Eyed Pea Rice Casserole
Ingredients:
4 cups rice, cooked
1 cup black-eyed peas, cooked
1 cup ground sausage
1/4 cup chopped celery
1/4 cup chopped onion
3 tablespoons chopped green pepper
1/4 teaspoon garlic salt

Can add a few jalapenos
Directions:

Cook rice and black-eye peas separately and at the same time. Pan-fry remaining ingredients until brown.

Blend all ingredients together in a casserole with cover. Place in 350ºF. oven. Bake 15 minutes.

Crockpot Irish Stew

slow-cooking lamb stew with potatoes, carrots, onions and celery
Ingredients:

• 80g trimmed diced lamb shoulder
• 45ml water
• 20g thick-cut onion slices
• 10g sliced celery
• 20g carrots, large chunks
• 30g new potatoes
• Pinch of salt and pepper
• Chopped rosemary and thyme

• Add all the ingredients, except for the lamb, to a thick-bottomed pan and bring to the boil.
• Carefully add the lamb, bring quickly back to a rolling boil and remove any impurities from the surface of the mix.
• Reduce the heat and simmer slowly for approximately 1 hr until the meat is tender but vegetables are still intact with the potato starting to thicken the sauce.
• Remove from heat and check seasoning to taste.

Herb Zucchini & Rice Casserole

Ingredients

• 1/3 cup uncooked long grain white rice
• 2/3 cup water
• 2 tablespoons vegetable oil
• 1 1/2 pounds zucchini, cubed
• 1 cup sliced green onions
• 1 clove garlic, minced
• 1 1/4 teaspoons garlic salt
• 1/2 teaspoon basil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1 1/2 cups seeded, chopped tomatoes
• 2 cups shredded sharp Cheddar cheese, divided

Directions

1. Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. Bake uncovered 20 minutes

rice pudding and beef casserole

OK, so don't use the leftover rice that's been seasoned for something else for the rice pudding. Should've used that for the beef casserole and cooked new for the pudding. That was a lot of honey we put in. We'll see how sweet it tastes. The web site I consulted said a cup of honey for a cup of sugar, but... And I keep wanting to add nuts (pine nuts?) to the pudding.


On the beef casserole I left out the sugar (sugar in a meat dish?) and added cabbage for the vitamins.
 

rice pudding and beef casserole

Ingredients

• 1 pound lean ground beef
• 1/2 cup finely chopped onion
• 1/4 cup chopped green bell pepper
• 1 (14.5 ounce) can canned tomatoes
• 1 cup water
• 3/4 cup uncooked long grain rice
• 1/2 cup chile sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Worcestershire sauce
• 1 pinch ground black pepper
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

 

 

 

Ingredients:

• 6 eggs
• 3 cups milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups cooked rice
• 1 cup light raisins
•  
• directions
• Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
• 2 Add milk, sugar, vanilla and salt.
• 3 Blend well.
• 4 Stir in rice and raisins.
• 5 Set casserole in pan of water.
• 6 Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

SUBSTITUTING HONEY FOR SUGAR 

Read more about it at www.cooks.com/rec/view/0,1923,145167-243192,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

Honey has been a favorite sweetener since prehistoric times and still has advantages over sugar even today.

Honey is composted of two simple sugars, glucose and fructose, honey is absorbed in a different manner and therefore causes a slower, more gradual rise in blood sugar. Because honey has a slightly higher percentage of fructose than sugar, it tastes sweeter, and less is required for equal sweetness.
Honey contains small amounts of numerous vitamins and minerals, but not enough to fulfill any of the body's daily needs. Remember that honey does contain calories, cannot be used freely by a diabetic and is not recommended for infant formulas.
The flavor, aroma and color of honey vary with the kind of flowers from which the bees gather the nectar used to make the honey. The fructose gives honey its sweet flavor, and the nectar adds the characteristic taste of the floral source to your recipes. The most common varieties in Texas are alfalfa, catsclaw, clove, cotton, horsemint, mesquite, orange, white brush, Chinese tallow, huajilo and wild flower.
Generally the lighter the honey, the milder the flavor. If a stronger flavor is desired for your recipe, use a darker, stronger flavored honey; if a more delicate flavor is desired, use a lighter, milder flavored honey.
Honey can easily be substituted for sugar as shown with the common recipe favorites included inside. Due to honey's ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweeteners.
Some minor adjustments may need to be made to a recipe when substituting honey for sugar:
1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.
2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.
Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. Honey is heavy by weight. A 12 ounce jar equals one standard 8 ounce cup. A quart weighs 3 pounds.

RAISIN RICE CUSTARD PUDDING 

Read more about it at www.cooks.com/rec/view/0,1842,146162-249207,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 c. rice
2 eggs
1 qt. milk
1 tsp. vanilla
1 c. sugar
1 c. raisins

Boil the rice until done; set aside. Beat eggs and add milk, vanilla, sugar and raisins. Then stir in the rice. Bake at 400 degrees for 1/2 hour.

Rice casserole recipes

Find rice casserole recipes here. And here. Allowed foods:  All meats (except pork) Vegetables Fruits (except oranges) Eggs Brown Rice (short or long grain) Brown rice cakes (plain) Brown rice cereal (hot) Tea, Coffee
     rice pudding:       left-over rice yogurt pumpkin seeds (until used up) raisins vanilla cinnamon