RSS

Tag Archives: casserole

Step-by-Step: Make-It-Mine Casserole

There’s a ‘Master Recipe’ in my Ultimate Casserole magazine which allows you to design your own casserole. Big Kid saw the recipe and thought it would be fun to make it. He selected the combination and we put it together this evening. I had my reservations about his combination but I went along with it so this casserole will be truly his! He helped to make it too and he liked the end result as did his brother. However, if it’s up to me, I wouldn’t use ham or tomato soup!

IMG_6210 (400x267)

The Ingredients:

IMG_6062 (267x400)

8 oz packaged dried Pasta e.g. macaroni, farfalle, egg noodles. He chose macaroni.

IMG_6124 (267x400)

1 pound meat e.g. ground beef, bulk sausage, ground turkey; 2 6-oz cans Tuna; or one 15-oz can Beans, rinsed and drained. He chose chopped ham (2 cups).

IMG_6064 (267x400)

1-1/2 cups Frozen Vegetables e.g. peas, peppers, mixed vegetables. He chose broccoli.

IMG_6067 (267x400)

1 cup Shredded Cheese (4 oz) e.g. cheddar, Mexican blend, Monterey Jack. He chose Italian blend.

IMG_6112 (400x267)

3/4 cup milk. 1 10.75-oz can Condensed Soup e.g. cream of celery, cream of mushroom. He chose Tomato.

IMG_6079 (400x267)

1/4 cup Goodie .e. sliced mushroom, canned sliced water chestnuts; drained, sliced olives. He chose slivered almonds. (This is Little Guy helping.)

1 teaspoon Seasoning e.g. Cajun seasoning, dried basil, chili powder plus 1/4 tsp. ground cumin

IMG_6084 (267x400)

1/2 cup Topper (optional) e.g. coarsely chopped nuts, crushed potato chips. We used Panko.

Cooking Directions:

1. Grease a 2-quart casserole; set aside. Cook Pasta according to package directions; drain.

2. In a large skillet cook Meat until meat is brown. Drain fat; discard. (If using ham, tuna or beans, skip this step.)

IMG_6130 (267x400)

3. Combine cooked Pasta, Meat, Condensed Soup, Frozen Vegetables, half of the Shredded Cheese, the milk, Goodie, and  Seasoning (which we omitted as the Tomato Soup was seasoned with Oregano and Basil) to cooked Pasta.

IMG_6141 (400x267)

4. Stir well to combine.

IMG_6152 (400x267)

5. Transfer Pasta mixture to the prepared casserole. Sprinkle with remaining Shredded Cheese.

6. Bake covered, in 350 degrees F-preheated oven for 45 minutes. Uncover; if desired, sprinkle with Topper. Return to oven and bake for 10 to 15 minutes more or until heated through and Topper (if using) is lightly browned. Makes 6 servings.

If using Panko or soft bread crumbs as Topper, melt 1 – 2 tablespoons butter and stir together.

IMG_6163 (400x267)

 
4 Comments

Posted by on March 26, 2011 in Cooking, Food

 

Tags: , ,

Fried Rice-Pork Chops Casserole and Brownies

IMG_5980 (600x400)I made another recipe from the Ultimate Casseroles magazine tonight. It’s Sweet and Sour Pork Chops over Fried Rice, a recipe contributed by popular food blogger, Jaden Hair of Steamy Kitchen. It’s basically fried rice topped with pork chops and a sweet and sour sauce. I like the taste and the ‘casserole twist’ of this dish. If I don’t want to make it as a casserole, I could serve the rice and the pork chops separately.

Sweet and Sour Pork over Fried Rice
(Adapted from BHG Ultimate Casseroles)

2 tablespoons vegetable oil
2 eggs, lightly beaten
4 cups day-old cooked rice, clumps well separated
1 cup frozen peas and carrots or other mixed diced vegetables
1 tablespoon soy sauce
4 3/4-inch-thick boneless pork top loin chops (about 1 pound total)
Salt
IMG_5993 (600x400) Freshly ground black pepper (I used white)
1/4 cup water
3 tablespoons sugar (I used 2)
3 tablespoons rice vinegar
2 tablespoons ketchup
2 teaspoons soy sauce
1 large onion, sliced
1 clove garlic, minced
2 medium tomatoes, cut into thick wedges

1. In a wok or large skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. Add eggs; cook until nearly set and scramble them. Add rice, using a spatula to stir-fry and incorporate the eggs throughout the rice. Cook till rice is warm. Stir in peas and carrots and the 1 tablespoon soy sauce. Transfer rice mixture into an ungreased 3-quart rectangular baking dish.

2. Season pork chops on all sides with salt and pepper. Wipe the wok or skillet clean. Add the remaining 1 tablespoon vegetable oil to wok or skillet; heat over medium-high heat. Add pork chops. Cook about 4 minutes or until golden brown on both sides, turning once. Arrange pork chops on rice mixture in baking dish.

3. Preheat oven to 375 degrees F. Combine the water, sugar, rice vinegar, ketchup and the 2 teaspoons soy sauce in a small bowl and set aside. Return wok or skillet to the stove top over medium-high heat (you should still have some vegetable oil left in the pan). When hot, add onion, stir-fry for 2 minutes. Add garlic, stir-fry for 1 minute more. Add tomatoes; stir-fry for 1 minute more. Add rice vinegar mixture; stir-fry for about 1 minute or until heated through. Pour sauce over pork chops. Bake, covered, for 20 to 25 minutes or until the pork chops are cooked through (160 degrees F). Makes 4 servings.

—————————————————–

I also made a Cranberry, Chocolate and Kahlua brownie. It is chocolatey and delicious and I like the tart bites of cranberries in it. Use good quality chocolate and cocoa powder for the best flavour. I used Côte d’Or dark (70%) chocolate and Ghirardelli unsweetened cocoa.

IMG_6048 (600x555)

The recipe is from Kitchen Flavours. I followed her step in reducing the amount of sugar and I only used half the amount of cranberries as Hubby is not crazy about fruits in his brownies. Check out her other recipes while you’re there!

 
4 Comments

Posted by on March 23, 2011 in Baking, Cooking, Food

 

Tags: , , , , ,

Casserole Night and Marble Cake

Sometimes when Friday rolls around, I’ll have renewed energy. Maybe it’s the thought of it being the last day of the week before the weekend! So today I made a casserole for dinner and baked a cake, that’s me being energetic. Winking smile They both need an oven temperature of 350F so I put one in after another.

IMG_5732 (600x400)

IMG_5784 (600x408)

The casserole was from a food magazine I picked up last Sunday. It was Baked Risotto with Sausage and Artichokes (I left out the artichokes) and got a “Best casserole ever!” comment from picky Big Kid. It truly was very delicious. The risotto was creamy and tasty and the flavours of the Italian sausage, fennel and thyme so good!

The marble cake is a new recipe for me and after trying it, I’m making it my favourite marble cake recipe! I used to favour Donna Hay’s recipe but after a while I found it too ‘milky’. Dorie Greenspan’s recipe was alright but not fantastic. This one from Sarabeth, however, is a delight! It has a nice crust, moist inside, not too buttery, and the chocolate batter has a touch of almond flavour. If you like marble cakes, you got to try this one. I’m thinking here of my mum, my sisters and my cousins (SM H and SY H)! Thanks to Kitchen Flavours for posting this recipe.

Baked Risotto with Sausage and Artichokes
From Better Homes and Gardens Ultimate Casseroles 2011

IMG_5766 (600x400)

1 pound bulk Italian sausage
1 cup chopped fennel (1 medium bulb)
1 cup chopped onion (1 large)
2 cloves garlic, minced
3/4 cup arborio rice or long grain rice
2 9-oz packages frozen artichoke hearts, thawed, drained and halved (I left this out)
1 cup coarsely shredded carrots (2 medium)
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1/2 teaspoon ground black pepper
2 cups chicken broth
1/3 cup dry white wine or chicken broth (I used broth)
1/2 cup panko or soft bread crumbs
1/4 cup finely shredded Asiago cheese or Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon finely shredded lemon peel
Parmesan cheese shards (optional)

1. Preheat oven to 350F. In a 12-inch skillet combine sausage, fennel, onion and garlic; cook over medium-high heat until meat is browned and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add uncooked rice to meat mixture in skillet; cook and stir for 1 minute more.

2. Add artichoke hearts, carrots, thyme and pepper. Stir in broth and wine. Bring just to boiling. Transfer to an ungreased 2-1/2 quart casserole. Bake, covered, about 1 hour or until rice is tender, stirring once. (I forgot to stir and it was fine. I stirred only at the end of the hour.)

3. Meanwhile, in a small bowl combine panko, Asiago cheese, butter and lemon peel. Top casserole with crumb mixture. Bake uncovered, for 10 minutes more. Let stand for 5 minutes before serving. Spoon into individual bowls. If desired, garnish each serving with Parmesan cheese shards. Makes 6 to 8 servings. (My family of 2 + 2 finished it up!)

Marble Cake

IMG_5797 (600x400)

Full recipe here: http://goddessofbakedom.com/sb/sarabeth/2011/01/welcome-back-marble-cake.html

(Note: I used only 1 cup + 3 tablespoons of sugar)

 
9 Comments

Posted by on March 11, 2011 in Baking, Cooking, Food

 

Tags: , , , , ,

French Fridays with Dorie: Potato Gratin

Potato gratin is my pick for this week’s French Fridays with Dorie. A simple dish but one that fills you up when you take more than a dainty serving!

Layers of thinly sliced potatoes baked in garlic-infused heavy cream with a layer of cheese on top. That pretty much describes the dish. It’s simpler than a scalloped potato recipe because there’s no need to make a white sauce. Just simmer some garlic in the heavy cream and spoon the cream over the potatoes. Season the potatoes, add some herbs, grate some Swiss cheese over and into the oven it goes. What you get is a nice stack of creamy, garlicky, tasty potatoes with a cheese crust. The garlic, phew, is strong! The taste and smell lingers in the mouth after the meal. Note to self: reduce garlic and strain the cream next time.

I halved the recipe as there are only 2.5 potato-eaters in my family but the full recipe would be good for dinner parties. Note 2: Look out for mandolines on sale!

 
24 Comments

Posted by on November 19, 2010 in Cooking, Food, French Fridays with Dorie

 

Tags: , , , ,

Chicken Casserole

Dinner on Wednesdays have to simple and something that Big Kid can eat quickly (hopefully) and without fuss. He has his Mandarin class at 6pm which means we have to be out of the house by 5.45pm which means he has to start eating at 4.45pm. Yes, he needs an hour because he can be that slow at eating. I usually serve pasta or fried rice/noodles on Wednesdays. Read the rest of this entry »

 
4 Comments

Posted by on September 23, 2010 in Cooking, Food

 

Tags: , ,

 
Follow

Get every new post delivered to your Inbox.