Tag: casserole

Roasted root vegetable and mushroom shepherdess pie, version 1

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We followed this recipe, but made several modifications: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html First, we seasoned the mushrooms and the vegetables separately with a few sprigs each marjoram and thyme, 1-2 Tbsp olive oil, and a little salt and pepper. In addition to oven-roasting 6 oz cremini mushrooms (halved or quartered for uniform size) for 30 mins, we oven-roasted… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 1

Lebanese-style stuffed eggplant

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We followed this recipe but modified it from stovetop to the oven: http://www.epicurious.com/recipes/food/views/lebanese-style-stuffed-eggplant-358052. (Note: sometimes this link does not work. You can Google “Lebanese stuffed eggplant epicurious” and it should show up.) How we modified: preheated oven to 375; used small (instead of large) onion; toasted pine nuts in toaster oven at 350 for a… Continue reading Lebanese-style stuffed eggplant

Greek-style chicken and tomato with orzo

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I had a craving for youvetsi, so I tried to modify this Pioneer Woman recipe with Greek seasonings and orzo:  https://www.thepioneerwoman.com/food-cooking/recipes/a8917/chicken-with-tomatoes-and-garlic/ My modifications: 4 skinless, boneless breasts, each cut into three pieces; reduced olive oil to 1 Tbsp; added and sautéed one large shallot (½ inch chunks) and 10 garlic cloves before deglazing with white… Continue reading Greek-style chicken and tomato with orzo

Armenian eggplant and minced turkey casserole

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The original recipe calls for minced lamb, but we tried to make it more low-fat with turkey. Preheat oven to 350. Heat a Dutch oven on medium-high heat, then pour 2 Tbsp olive oil. Add 1 chopped onion and 1 chopped and seeded bell pepper (here, a serrano pepper) and sauté until onion is translucent.… Continue reading Armenian eggplant and minced turkey casserole

Indian samosa casserole

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We followed this recipe from The Vegetarian Times, with significant modifications: http://christinehennessey.blogspot.com/2009/12/indian-samosa-casserole.html?m=1. First, we added ½ tsp each turmeric and paprika, ½ chopped jalapeño pepper, 1 Tbsp chopped fresh cilantro, and 8 curry leaves to the filling. We also used chicken broth instead of vegetable broth and sugar instead of agave nectar. We tasted the… Continue reading Indian samosa casserole

Spinach, rice, and cheese casserole

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We had leftover cooked rice and a lot of frozen spinach, so we decided to try this recipe. We used shallots instead of onion (see Note 2 below) and added a dash of marash pepper for a little heat. We also used haiga (Japanese medium-grain) rice. After baking in a buttered 2 quart baking dish… Continue reading Spinach, rice, and cheese casserole

Broccoli and cheddar frittata

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We tried this healthy recipe from Ellie Krieger: http://www.foodnetwork.com/recipes/ellie-krieger/broccoli-and-cheddar-frittata-recipe2.html. It uses 4 eggs and 4 egg whites. We added a dash of marash pepper and chopped Italian parsley. We served this with simply dressed tomatoes, here: http://piglettedc.tumblr.com/post/121554237486/simply-dressed-tomatoes-slice-tomatoes-any-type (Jan. 2016)

Cauliflower and potato kugel with mushroom

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Preheat oven to 375. Peel 1 large Russet potato (about ¾ lb), cut into chunks, and boil in lightly salted water until tender (about 15 mins in boiling water or 30 mins in simmering water), then remove with a slotted spoon and mash in a large mixing bowl. Using the same pot of water, add… Continue reading Cauliflower and potato kugel with mushroom