Green Bean Casserole - from the French's French Fried Onions can
1 1/2 qt. casserole dish mix soup, milk, pepper and 2/3 c. (1/2 can)
french fried onions. Stir in beans. Bake at 350 for 25 minutes. Top
with rest of french fried onions and bake an additional 5 minutes.
Mix all ingredients except veggies in a bowl. Stir in veggies. Store in refrigerator.
Broccoli & Cheese Casserole
broccoli, celery and onion together gently, until barely tender. Drain
(save water for making soup!) Add remaining ingredients except cheese.
Pour into a 2 1/2 quart casserole, sprinkle with grated cheese and bake
uncovered for 20 minutes at 350 degrees.
together all ingredients except butter. Pour into a casserole dish. Dot
the top with butter . Bake at 350 degrees for 30 minutes.
carrots until soft. Put into food processor or mixing bowl. Add rest of
ingredients and process or mix until smooth. Pour into casserole dish.
Mix topping ingredients together and sprinkle on top of carrot mixture.
Bake at 400 degrees for 30 minutes.
Simple Cinnamon Sweet potatoes:Open
a large can of sweet potatoes, drain and mash. Put in casserole dish
and drizzle with about 1/4 c. each melted butter or margarine and
honey. Sprinkle with cinnamon and bake at 350 degrees for 20 to 30
dry ranch dressing mix, Miracle Whip or mayo and cream cheese until
smooth. Spread on pizza crust. Sprinkle liberally with chopped veggies,
olives and cheese. Store in refrigerator. Cut into small serving pieces.
all ingredients, reserving a small portion of the cracker crumbs. Place
in a 1 quart casserole dish and sprinkle remaining cracker crumbs on
top. Dot with small pats of butter and bake in 325 degree oven for 50
We eat mostly one pot / one dish meals. Most of them can be used as a side. Here are a couple of our favorites:
Tasty Stir Fry - this is a great recipe that you can adjust based on what you have on hand1/2 pound flat noodles (I use whole wheat linguine)3 tablespoons oil1 small onion, sliced1 cup sliced broccoli1 cup sliced mushrooms1/2 cup sliced water chestnuts1/2 cup sliced bamboo shoots1 cup bean sprouts2 garlic cloves, chopped1 teaspoon ginger, chopped1 teaspoon salt1 teaspoon brown sugar2 tablespoons soy sauce2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)1 tablespoon sesame oil1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed2 teaspoons sesame seeds2 tablespoons cashew nuts2 tablespoons green onions, chopped2 tablespoons green peppers, choppedHeat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a garnish for the rest of the meal
Mushroom, Red Pepper, and Squash YakitoriMakes: 12 skewers. Serves: 4 as an entreeYAKITORI GLAZE: 2/3 cup low-salt vegetable stock 1/4 cup sake or apple cider or white grape juice3 tablespoons soy sauce or tamari or braggs3 tablespoons mirin or dry sherry or apple cider or white grape juice1 tablespoon packed brown sugar 2 teaspoons seasoned rice vinegar 2 small garlic cloves, thinly sliced 1 teaspoon minced fresh ginger 1 tablespoon cornstarch 1 tablespoon water 20 large white or cremini mushrooms (about 2-inch caps) 20 l-3/4-by-l-inch rectangular pieces yellow crookneck squash (about 3 medium squash) 28 1-1/2-inch squares red bell pepper (about 3 large bell peppers) 1/3 cup vegetable oil for brushing Select twelve 10-to 12-inch wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes and drain before using. To make the glaze: Combine the vegetable stock, sake, soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger in a medium non-reactive saucepan and bring to a boil over high heat. Dissolve the cornstarch in the water and whisk into the soy mixture. Boil for 1 minute. Remove from heat and set aside. Preheat a grill to medium high or the oven to 450 degrees F.
To assemble: Thread 5 mushrooms, lengthwise (starting with the bottom of each stem), onto each of 4 skewers. Thread 5 pieces of squash onto each of 4 other skewers and thread 7 red pepper pieces onto each of 4 other skewers. Place the kabobs on a baking sheet and brush with the vegetable oil, rotating the kabobs to coat evenly. Place the kabobs on the grill, grouping each type of vegetable for consistent cooking times. Close the grill and cook until the vegetables are tender, 10 to 20 minutes. (The vegetables have slightly different cooking times, so check them frequently for doneness.) Rotate the kabobs at least twice so the vegetables cook evenly. Brush liberally with the yakitori glaze a few minutes before the vegetables are ready. (Or, place the skewers on two baking sheets lined with aluminum foil and bake in the center of the oven for 25 to 35 minutes, basting at least twice after about 20 minutes.) Remove from the grill or oven and brush vegetables liberally with the glaze. Serve immediately, drizzled with additional glaze. Do ahead tips: The yakitori glaze can be made 1 week in advance, The skewers can be assembled 1 day in advance and brushed with oil just before cooking. They can also be cooked as directed 1 day in advance and reheated just before serving NOTE: I also use onion, cherry tomatoes, zucchini, sweet potatoes, whatever is fresh and on-hand. You can also add tempeh, extra firm tofu, seitan, etc
MEXICAN STUFFED PEPPERS (The original recipe called for brown rice, I substitute quinoa)4 large red or green peppers 1 T olive oil 1 cup chopped onion 2 stalks celery, diced 1 t cumin 1 t chili powder 1 t basil ½ tsp oregano 2 cups cooked quinoa or brown rice1 ½ cups cooked and drained red kidney beans (or one can; really, any bean will do)2 T tamari Cayenne to taste 1 ½ cups canned tomatoes with their juice 1 small can tomato paste Thinly sliced cheese (optional) Wash the peppers and cut them in half length wise. Remove the seeds. Place the peppers, cut side down, on a rack above boiling water. Cover the pot and steam for about 10 min or until they are just beginning to get soft. DO NOT STACK ON TOP OF ONE ANOTHER...they will not steam evenly. Heat the olive oil in a large skillet. Add the onions, celery, cumin, chili powder, basil and oregano. Saute until the onions are almost tender. Add the cooked quinoa and beans. Mix well; then add the tamari and the cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch baking dish. Fill each pepper with the bean and quinoa mixture and place the peppers side by side in the baking dish. Mix together the canned tomatoes and the tomato paste. If the tomatoes are whole, chop them up or break them up with a fork. Pour the tomato mixture over the stuffed peppers. Cover the baking dish with foil and bake at 350´ for 30 minutes. Uncover the dish and top each pepper with a thin slice of cheese if desired. Return the dish to the oven and bake an additional 5 minutes or until the cheese is melted
Robin in Chicago
Sweet Potato Casserole
Preheat oven to 350°. Use
an electric mixer to mash the potatoes. Blend in the margarine, brown
sugar, orange juice, and cinnamon. Spread evenly into a 9 x 13 baking
dish. Top with miniature marshmallows. Bake for 25 to 30 minutes in the preheated oven until marshmallows are puffed and golden brown.
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