This has a somewhat exotic look and taste and makes a very satisfying meal.
2-3 cups of Mexican Black Beans (see recipe)
1 large sweet potato
1 onion
1 1/2-2 lb. frozen chopped spinach, defrosted and drained well
8 oz. can tomato sauce (no added salt)
Soul Seasoning
Kikkoman less sodium soy sauce
vegetable oil spray
2 tbsp. extra - virgin olive oil
coarsely ground black pepper
Peel onion and leave whole. Microwave covered for 5-10 minutes in microwave safe dish sprayed with vegetable oil. Microwave sweet potato till tender, but not mushy. Cube sweet potato (do not peel).
Puree onion in 1 cup of water in blender. Add this to a pot sprayed with vegetable oil. Add Mexican black beans, spinach, sweet potato, tomato sauce, Soul Seasoning and pepper, stirring well. Simmer for about 5 minutes, stirring frequently.
Partially mash sweet potatoes and blend with beans. Add about 4 dashes of soy sauce. Add more soy sauce when served if needed.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Thursday, February 10, 2011
ANDREA'S CHICKEN DIVAN
I was trying to make a stove top version of Chicken Divan. I really liked the way it turned out.
I add the broccoli in this recipe right before eating it. I was afraid the broccoli was going to get mushy. Mom also said when something, with broccoli in it, is reheated the flavor can change.
I put a little bit of cheese in it, but I think it would be good without cheese too. For cooking it without cheese, I'd recommend adding some McCormick's Season-all; it gives chicken a real good flavor.
Andrea's Make-Ahead-Stovetop Chicken Divan
This is really best made a day ahead!
6 lbs. chicken thighs
2 medium onions, finely chopped
2 cups uncooked brown rice, washed
1/2 cup grated sharp cheddar cheese
1/2 tsp. (or more) salt
OR try McCormick's Season-All (expecially if no cheese added)
coarsely ground black pepper
fresh broccoli, steamed
Place chicken in a large pot and add just enough water to cover chicken. Add onion and salt and pepper. Bring to a boil. Reduce heat and cook for 1 hr. Remove chicken. While chicken is cooling, strain broth and skim off most of the fat. Wash pot and pour broth in pot. Add brown rice to broth and bring to a boil, then turn down to lowest setting and cook for 30-35 minutes.
Add deboned chicken and simmer for 5-10 minutes. Add the cheese once this begins thickening; stir and cook until cheese melted and most of the water cooks out--which only takes a couple of minutes.
Before serving, the next day, adjust seasoning to taste and add the broccoli and cut up into flowerets. A little extra pepper really brings out the flavor.
I had this for lunch today and it was really good. You can't really tell it has brown rice instead of white. It has a good thick and creamy texture.
I add the broccoli in this recipe right before eating it. I was afraid the broccoli was going to get mushy. Mom also said when something, with broccoli in it, is reheated the flavor can change.
I put a little bit of cheese in it, but I think it would be good without cheese too. For cooking it without cheese, I'd recommend adding some McCormick's Season-all; it gives chicken a real good flavor.
Andrea's Make-Ahead-Stovetop Chicken Divan
This is really best made a day ahead!
6 lbs. chicken thighs
2 medium onions, finely chopped
2 cups uncooked brown rice, washed
1/2 cup grated sharp cheddar cheese
1/2 tsp. (or more) salt
OR try McCormick's Season-All (expecially if no cheese added)
coarsely ground black pepper
fresh broccoli, steamed
Place chicken in a large pot and add just enough water to cover chicken. Add onion and salt and pepper. Bring to a boil. Reduce heat and cook for 1 hr. Remove chicken. While chicken is cooling, strain broth and skim off most of the fat. Wash pot and pour broth in pot. Add brown rice to broth and bring to a boil, then turn down to lowest setting and cook for 30-35 minutes.
Add deboned chicken and simmer for 5-10 minutes. Add the cheese once this begins thickening; stir and cook until cheese melted and most of the water cooks out--which only takes a couple of minutes.
Before serving, the next day, adjust seasoning to taste and add the broccoli and cut up into flowerets. A little extra pepper really brings out the flavor.
I had this for lunch today and it was really good. You can't really tell it has brown rice instead of white. It has a good thick and creamy texture.
ANDREA'S BEAN AND BOW TIE CASSEROLE
This is kind of a dressy spin on beans. I wanted to invent a casserole and now I have!
1 lb. dried beans (15 kinds of beans)
Reserve 2 3/4 C of bean broth
1/2 lb. bow tie pasta, cooked and drained
8 oz. can tomato sauce
1 1/2 Tbsp. all purpose flour
3/4 - 1 C shredded colby jack cheese (or your favorite)
1 medium onion, minced
1/2 green bell pepper, minced
4 slices cooked bacon, crumbled
1 clove of garlic, pressed
salt and pepper to taste
2 drops of Tabasco
plain yogurt or sour cream
Soak beans 8 hrs. Drain and boil until the navy beans (the small white beans) are al dente. Drain beans reserving bean broth. Cool beans and pasta. Salt and pepper beans, to taste. Add pasta and beans to a large bowl, mix well.
Cool and strain bean broth. Add 2 3/4 C of broth to blender. Turn blender on low and gradually add flour, then add tomato sauce. Pour broth-tomato mixture into a greased sauce pan. Add garlic and Tobasco.
Cook broth mixture over medium heat, stirring continuously, until bubbly. Add bacon and cheese. Stir until cheese is melted. Remove from heat. Add onion and green pepper. Add salt and pepper to taste.
Pour sauce over bean and pasta mixture. Mix well.
Pour into a greased casserole dish and bake in 350 F preheated oven for 30 minutes or until bubbly, and serve.
Makes 6 large servings or 8 or more medium servings.
This is great with a with a dollop of yogurt or sour cream.
1 lb. dried beans (15 kinds of beans)
Reserve 2 3/4 C of bean broth
1/2 lb. bow tie pasta, cooked and drained
8 oz. can tomato sauce
1 1/2 Tbsp. all purpose flour
3/4 - 1 C shredded colby jack cheese (or your favorite)
1 medium onion, minced
1/2 green bell pepper, minced
4 slices cooked bacon, crumbled
1 clove of garlic, pressed
salt and pepper to taste
2 drops of Tabasco
plain yogurt or sour cream
Soak beans 8 hrs. Drain and boil until the navy beans (the small white beans) are al dente. Drain beans reserving bean broth. Cool beans and pasta. Salt and pepper beans, to taste. Add pasta and beans to a large bowl, mix well.
Cool and strain bean broth. Add 2 3/4 C of broth to blender. Turn blender on low and gradually add flour, then add tomato sauce. Pour broth-tomato mixture into a greased sauce pan. Add garlic and Tobasco.
Cook broth mixture over medium heat, stirring continuously, until bubbly. Add bacon and cheese. Stir until cheese is melted. Remove from heat. Add onion and green pepper. Add salt and pepper to taste.
Pour sauce over bean and pasta mixture. Mix well.
Pour into a greased casserole dish and bake in 350 F preheated oven for 30 minutes or until bubbly, and serve.
Makes 6 large servings or 8 or more medium servings.
This is great with a with a dollop of yogurt or sour cream.
Pork 'n' Bean Casserole
This makes a very large casserole, but you could bake the casserole in a smaller pan adding only about half as many potatoes (which I recommend for a meatier casserole). I cook this with as many no salt added ingredients as I can. Although this recipe can be made with canned ingredients containing salt.
1 lb. Angus ground chuck, browned and drained of fat
14 oz. extra-firm tofu, prefrozen, defrosted, squeezed dry & crumbled
1 slice cooked bacon, crumbled
3 lbs. russet potatoes in jackets, microwaved al dente & sliced in 3/4 - 1-inch rounds or chunks(less for a meatier casserole)
1 Tbsp. extra-virgin olive oil
2 15 oz. cans navy beans, bean broth reserved
16 oz. canned tomato sauce
1 onion, peeled and microwaved whole
1/2 green bell pepper, cut in strips and microwaved
3 cloves garlic, pressed
2 Tbsp. Worcestershire sauce, or to taste
1 Tbsp. spicey brown mustard
2 Tbsp. molasses
1 dash Tabasco
1 Tbsp. cumin
1/4 tsp. or so paprika
dried parsley, generously
dried mustard, sparingly
salt & pepper to taste
vegetable oil spray
Add to blender tomato sauce, onion (& cooking juice), bell pepper & bacon, blending after each ingredient added. Pour into a large pot sprayed with vegetable oil spray. Add reserved bean broth, 1 cup of water, garlic, Worcestershire sauce, Tabasco, molasses, brown mustard, dry mustard and parsley. Simmer slowly for 5-10 minutes. Add beef and simmer for 1-2 minutes. Add tofu and simmer for 5 minutes. Salt to taste. Remove from heating element and cover with lid.
Spray a large rectangular pan with vegetable oil spray. Add olive oil to coat pan. Line pan with potato rounds. Sprinkle lightly with salt and dried parsley.
Add beans to beef mixture. Adjust seasonings. Pour bean mixture over potatoes and bake in 350 F oven for 30-40 minutes. Cover with foil after removing from oven (or before if top of casserole dries out or browns too quickly).
1 lb. Angus ground chuck, browned and drained of fat
14 oz. extra-firm tofu, prefrozen, defrosted, squeezed dry & crumbled
1 slice cooked bacon, crumbled
3 lbs. russet potatoes in jackets, microwaved al dente & sliced in 3/4 - 1-inch rounds or chunks(less for a meatier casserole)
1 Tbsp. extra-virgin olive oil
2 15 oz. cans navy beans, bean broth reserved
16 oz. canned tomato sauce
1 onion, peeled and microwaved whole
1/2 green bell pepper, cut in strips and microwaved
3 cloves garlic, pressed
2 Tbsp. Worcestershire sauce, or to taste
1 Tbsp. spicey brown mustard
2 Tbsp. molasses
1 dash Tabasco
1 Tbsp. cumin
1/4 tsp. or so paprika
dried parsley, generously
dried mustard, sparingly
salt & pepper to taste
vegetable oil spray
Add to blender tomato sauce, onion (& cooking juice), bell pepper & bacon, blending after each ingredient added. Pour into a large pot sprayed with vegetable oil spray. Add reserved bean broth, 1 cup of water, garlic, Worcestershire sauce, Tabasco, molasses, brown mustard, dry mustard and parsley. Simmer slowly for 5-10 minutes. Add beef and simmer for 1-2 minutes. Add tofu and simmer for 5 minutes. Salt to taste. Remove from heating element and cover with lid.
Spray a large rectangular pan with vegetable oil spray. Add olive oil to coat pan. Line pan with potato rounds. Sprinkle lightly with salt and dried parsley.
Add beans to beef mixture. Adjust seasonings. Pour bean mixture over potatoes and bake in 350 F oven for 30-40 minutes. Cover with foil after removing from oven (or before if top of casserole dries out or browns too quickly).
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