Tag Archives: casserole

15 September 2015 Zucchini & Feta Cheese Bake

This recipe comes to us courtesy of Meatless Monday. Since everyone seems to have a lot of zucchini these days, this seemed like a delicious way to make use of them. Serves 4 – and it was just a delicious warmed up the next day for lunch.

Zucchini & Feta Cheese Bake

Ingredients

  • 3 zucchini, diced

    Zucchini mix, ready for the eggs.

    Zucchini mix, ready for the eggs.

  • 1 cup frozen peas
  • 3 celery stalks, chopped
  • 7 oz. feta cheese
  • 2 garlic cloves, crushed
  • 1 cup yogurt (I used Greek yogurt, non fat)
  • 2 eggs
  • a handful of fresh parsley, chopped
  • 1 TBSP olive oil
  • salt

Method

  1. Preheat oven to 390 degrees F.
  2. Sweat the garlic, zucchini and celery in olive oil for about 5 minutes.
  3. Add the peas and parsley and seas with salt*. Cook for another 5 minutes.
  4. Grease a casserole dish and transfer the zucchini mixture in. Mix in the feta cheese.
  5. Bake in the oven for about 20 minutes.
  6. Remove. Add the yogurt and eggs (mix these in advance).
  7. Bake another 10 minutes of so (I found this step needed at least 20 minutes to firm up the eggs).
  • *=I don’t add salt.
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27 Feb 2011 Sweet Potato Shepherd’s Pie

Adapted from MeatlessMonday.com. Sweet potato shepherd’s pie. Downloaded from the web on Feb. 19, 2011.

My Comment: The Meatless Monday website was a new find for me — and it is proving to be invaluable! Even though we, or at least I, am committed to a vegetarian diet, the idea of making one night a week “meatless” is appealing on many levels.

Shepherd’s Pie is one of Adrien’s childhood favorites — I won’t tell you what rude name WE gave it in my high school — so I humor him from time to time with some variation on it. With 3 grams of fat and 7 grams of fiber, this is a more healthy alternative that even I enjoyed.

Sweet Potato Shepherd's Pie

Copyright © 2011. Adrien Bisson.

Ingredients

1 pound sweet potatoes
1 tablespoon butter
6 small red potatoes
1 tablespoon olive oil
1 cup sliced onion
1 cup fresh shiitake mushrooms, thinly sliced
1/2 cups water
1 cup red wine
1/4 cup tamari or soy sauce
5 tablespoons flour
2 portobello mushroom caps, cut into bite-size pieces
1 teaspoon dried thyme
2 teaspoon dried sage
2 stalks celery, chopped
1 carrot, chopped

Method:

1. Preheat the oven to 350 degrees. Bring two saucepans of water to a boil. Add red potatoes to one and sweet potatoes to the other. Cook until tender, 10-15 minutes. Drain and set aside. Mash the sweet potatoes with butter, adjusting flavor with salt and pepper. Set mashed sweet potatoes aside.

2. Heat 1 tablespoon of olive oil in a large saucepan over low heat. Add onion slices and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. Pour in the water, wine and tamari, and bring to a boil. Whisk in flour, stirring until there are no lumps. Allow to simmer.

3. Add portobello pieces, and saute briefly until mushrooms are browned on the outside. Add the carrots, celery and potatoes. Simmer for about 10 minutes, stirring occasionally. Season with thyme and sage. Pour the mixture into a 9-inch glass pie dish. Cover with mashed sweet potatoes.

4. Bake for 40 minutes in the preheated oven, until potatoes are golden brown.

Servings = 8. Weight Watcher Points = 6.


26 Feb 2011 Mexican Bean and Tortilla Pie

Adapted from Weight Watchers. Mexican bean and tortilla pie. (subscription only). Downloaded from the web on Feb. 19, 2011.

My comment: The servicing size – 1/6 of a 6 inch tortilla is really small! Better have some veggies or a salad on the side.  However, it was a tasty and quick dish — be sure to thoroughly heat it which may mean keeping in the oven for longer than 30 minutes.

Ingredients

Mexican Tortilla Pie

Copyright © 2011. Adrien Bisson.

1 cup canned (jarred) tomato sauce
3/4 cup salsa
1/4 cup cilantro, chopped
2 tsp chili powder
1 tsp ground cumin
5 medium corn tortillas (6-inch size)
30 oz. canned black beans, drained, rinsed and mashed
8 oz. chopped green chilies (canned okay)
1/2 cup low-fat shredded cheddar cheese

Method

1.  Preheat oven to 400F. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

2. Heat a large non-stick skillet over medium-high heat. Add as many tortillas as will fit in one layer. Cook for about 1 minute, turning once, until lightly toasted. Remove and set aside. Repeat until all 5 tortillas have been toasted.

3. Spoon 1/4 of the tomato sauce mixture over the bottom of a 9-inch pie plate or shallow baking dish. Top with a tortilla. Spread with 1/2 cup of the mashed beans, top with 2 TBSP of chilies followed by 1 TBSP of grated cheese. Repeat with the remaining ingredients, ending with the remaining tortilla, sauce, and cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and bake an additional 5 minutes more until the cheese is bubbly and the dish is thoroughly heated.  Cut into 6 wedges and serve.

Yield: 6 servings. Weight Watcher points = 5.


16 Jan 2011 Green Rice Casserole

Adapted from Ford, M.W., Hillyard, S., and Koock, M.F. The Deaf Smith country cookbook. (1973). New York: Collier (division of MacMillan). p 150.

Green Rice Casserole

Copyright © 2011. Adrien Bisson Photography

My Comment:  Long ago, Adrien and I read and ate from Vegetarian classics like Diet for a Small Planet, The Vegetarian Epicure, and this classic cookbook. This tidbit either proves that we were ahead of our time or that we are truly old hippies. You be the judge.

I’m not altogether certain if Deaf Smith is still in print, but it does seem to be something you can get somehow from Amazon.

Green Rice Casserole was always a favorite of ours and all these many years later, the cookbook falls open to the exact page without much effort!

I made some changes in ingredients as noted… still good and makes a nice batch of comfort food for these frigid New England January days.

Ingredients

3 TBSP unrefined sesame oil (now I use about 1 TBSP and it’s canola oil!)
1 onion minced (large chunks preferred in my house)
1 clove garlic minced

1/2 cup FRESH chopped parsley (don’t bother with that freeze dried stuff)
1 cup grated sharp cheese (grate your own on a box grater and save money — and it tastes fresher to me)
2 eggs beaten
2 cups milk (we use non-dairy in this house — I used almond and rice milk without a problem)
1 tsp sea salt
2 cups cooked brown rice (more fiber, but if you have leftover white rice, it doesn’t hurt the dish)

Method

1. Heat a small skillet. Add the oil, onion and garlic. Saute for 5 minutes (or until soft).

2. Mix the parsley, cheese, eggs, milk and salt with the cooked rice. I’ve always mixed up the parsley, egg, milk and salt in a 4-cup measuring cup to facilitate this. And, if you don’t like doing dishes (and plan ahead on the size of the pan you use for the rice), all of this can be done in the same pot in which you’ve cooked the rice.

3. Add the sauteed onions and garlic.

4. Pour the mixture into a 2-quart baking dish (which I usually oil to help with the clean up). Bake at 350 F for 30 to 40 minutes or until firm.

Serves 6.  Weight Watchers points = 4.


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