Category Archives: Vegetables & Side Dishes

Vegetables and side dishes

Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

At a local cooking class, once again I was kicked out of my usual thinking:  pot pies have  to have a pastry crust or puff pastry.  Biscuits and refrigerated rolls out of a can are quick and easy toppings.  I had never thought of cornbread.  When do I bake cornbread?   Usually when serving chili or soups there is  a pan of cornbread.  Now to be creative!  What else goes with corn bread other than ham and beans.  BEANS?

Go southwest!

The west is a fascinating landscape, so colorful and different from the mid-west states.  When- ever we drove out to Arizona, I always liked to stop at the Pueblo Indiana Cultural Center in Albuquerque, New Mexico to look in the shops, the museum and the Restaurant.  The food was so good, but look out for the salsa.  Hot!!!

So here is my version of Southwest Vegetarian Pot Pie Recipe.

Southwest Vegetarian Pot Pie

Julia Ann
A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Vegetarian
Cuisine Southwest
Servings 6

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup onion chopped
  • 1/4 cup celery chopped
  • 1/4 cup red bell pepper chopped
  • 3 cloves garlic minced
  • 1-15 ounce pinto beans drained and rinsed
  • 2 cups corn frozen or whole kernel corn, drained
  • 1-15 ounce tomatoes diced and with juice
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon cumin
  • 1/4 to 1/2 cup water if needed for more liquid
  • CORN BREAD TOPPING
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup sugar
  • 1 cup 2% milk
  • 1 egg beaten
  • 1/4 cup extra virgin olive oil
  • 1/2 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 400 F.
  • Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  • Heat olive oil in skillet.
  • Add onion, celery, red bell pepper, and garlic to softened.
  • Add remaining vegetables.
  • Heat to simmering.
  • MIX CORNBREAD TOPPING
  • Whisk dry ingredients together.
  • Add milk, egg and oil.
  • Stir until just mixed, do not beat until smooth.
  • Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  • Bake 25 minutes.
  • Sprinkle shredded cheese on top, set in oven to melt cheese.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.---------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Fall is in the air and  the coloring of the leaves is happening…    The beauty of the fall season is something to behold when the sun is shining.   I have been given a couple of butternut squash to enjoy in older recipes and create a couple of new ones.  This is back to a recipe I put up  in October 2014.  Still good!

Nienaber'sFarm Market

At A Local Farm Market 

 

Acorn and Butternut Squash

Acorn and Butternut Squash

The  butternut squash beauty on the right was selected for the autumn tart.  The wonderful thing about this entree tart it is as tasty as  eating dessert.  In this  particular tart I used shredded chicken from chicken drumsticks previously cooked in the slow cooker.  Drumsticks were tried as a means of trying to be economical.  Chicken breasts are also very nice to use with this tart. Chicken was used this time as ham is not a part of this household’s diet anymore due to the high sodium and alas….extra fat.

12 inch Squash, Chicken and Pecan Tart

Butternut Squash, Chicken & Pecan Tart baked in a 12-inch tart pan.

 

Butternut Squash, Chicken & Pecan Tart

This make a wonderful tart with the ginger pastry.  It will fill a 11-12 inch tart pan giving it a thick filling.  This was a  perfect tart, it did not crumble when the tart pan rim was removed or crumble when it was cut.   Just add a green salad or vegetable with fruit for dessert and lunch is served.

Butternut Squash, Chicken, Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart

Julia Ann
This recipe combines a favorite autumn vegetable with chicken, pecans and apples for a dessert like entree to become a Thanksgiving favorite.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8

Ingredients
  

  • GINGER PASTRY

Notes

Adapted from Country Living Magazine, November 1998.----------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

2018 Version of the Tart:  I turned it into a 9-inch pie.  I cheated and bought a frozen pie crust.  I omitted the chicken, added just a little more squash, reduced the sugar some and proceeded as instructed.  Really had more filling than needed.  Baked the remainder in a small dish.  

Suggested Menu

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Tips for making French Fried Potatoes

Russet Potatoes

Unpeeled Russet Potatoes

Hamburgers and fries are easily gotten at fast foods.  Frozen fries can be bought by the huge bags in the grocery.  Wouldn’t you rather have  home made French Fries?

After peeling the potatoes, how do you prevent discoloration and keep crispness of the potatoes before frying?

1.  dip potato strips in lemon juice.

2.  soak  potato strips overnight in solution of half water and half vinegar.

3.  soak  potato strips in cold water for 30 minutes to 1 hour.

Potato sticks

Potato sticks for French Fries

I hope you chose number 3, soaking the potatoes strips in cold water at least 30 minutes will prevent discoloration and maintain the crispness.  It also removes some of the starch.  After soaking, drain and dry thoroughly before frying in the hot, deep fat.

Use your favorite recipe for French Fried Potatoes or select one from Food Network or The Pioneer Woman

A test for doneness is the crispy outside and mealy on the inside and have turned a golden brown.  When potatoes go into the hot oil/fat they will go to the bottom of the fryer.  As they cook they will rise to the top of the oil and brown.

Remove French Fries from the oil and put on toweling paper to absorb the excess oil. Season with sea salt or a seasoning or your choice to serve the hot fresh French Fries.

Adapted from The Creative Cooking Course.  The Creative Homemaker’s Academy, 1973. 

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Macaroni, Chicken and Cheese Casserole

 

Netta Belle’s Choice for a budget meal.

Macaroni, chicken and cheese casserole

Macaroni, Chicken and Cheese Casserole, the ultimate comfort food.

Have you ever had a week longer than your food in the house or the money in your wallet and pay day isn’t here yet?  I thought I was through with those times forever.  However!  I am now retired.  The pay isn’t as good as it was when I worked 40+ hrs a week for someone else.

Well, this has been the dilemma in our house of two this week.  It is amazing what new things can be cooked up with the same foods.  I use leftovers and create new dishes which means I usually end up with more leftovers.  You may not relate, but I am sure many of your parents or grandparents can relate to using everything you have before getting new.  Well, food does not really fall in that category – just left overs.

I like to cook up several boneless, skinless chicken breasts with seasoned low-fat chicken broth or water in the slow cooker.  They can be bagged in freezer bags and pulled out only what is needed for a meal for two.  Of course, I save the broth for soups in glass cans stored in the refrigerator.

This time I had some ricotta cheese, some Colby Jack cheese and a green bell pepper. Oh yes, the cornbread from the day before. Luck would have it, I did not have an onion, hey, that is why the onion powder is on the shelf.

Talk about need for comfort food!   Well, here comes the macaroni, chicken and cheese.  It was tasty, filling with a gelatin fruit salad and green beans and budget casserole.  Not feeling too deprived, we had chocolate chip cookies and sherbet.

For those budget strapped beginners in the world, couples, families,  the retiree or just tightening the budget belt out of need, look at your leftovers and get creative.  Here is one of my solutions.

Macaroni, Chicken and Cheese Casserole

Julia Ann
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6

Ingredients
  

  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • 1/2 cup chicken breast cooked and diced in 1/2 inch pieces.
  • 1/2 cup green bell peppers diced in 1/2 inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese or your choice
  • 1/2 cup crumbed cornbread
  • 1/4 cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top

Instructions
 

  • Preheat oven 350 F.
  • Grease a 9 x 9 casserole dish.
  • Cook the macaroni in the water according to package directions.
  • Drain the macaroni, do not rinse. Set aside.
  • Warm the milk in microwave for 2 minutes, let set until ready to use.
  • Use a large sauce pan to melt the butter to bubbling.
  • Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  • Cook over low heat.
  • Add seasonings, chicken breast and green pepper.
  • Stir with a wooden spoon to blend together.
  • Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  • Stir until the cheese has melted and sauce blended.
  • Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  • Pour into greased casserole dish.
  • Spread the crumbled cornbread evenly over the top.
  • Sprinkle the shredded cheese over the cornbread.
  • Sprinkle the dill week and paprika to your taste on top.
  • Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  • Let set about 5 minutes before serving

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Macaroni, Chicken and Cheese Casserole

Macaroni, Chicken and Cheese Casserole – a budget comfort food dish.

Related Recipes:

This was inspired by a recipe from Food.com Recipe #454932.

Netta Belle's Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® bring you for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

How-To: Roasting Red Bell Peppers

Red Bell Pepper

Red Bell Pepper or Capsicum annuum

Ah, the stately red bell pepper!  8 years ago I discovered the art of roasting red bell peppers. Now they can usually be found in my freezer ready for use.  While they make a good side dish, baked and seasoned with  garlic, onion, oregano, balsamic vinegar and olive oil, roasted red bell peppers are good additions to many dishes along with garlic, onion, carrot and celery.  Since it has been roasted, it can be added to soups, salads, meat entrees, casseroles and vegetables later in cooking.  Oh yes, don’t forget putting it on pizzas.

Roasted Red Bell Peppers

Roasted Red Bell Peppers as a side dish

Sweet Bell Pepper History

These are not to be confused with chili peppers.  The sweet bell peppers come in multiple colors from green, red, yellow, orange, purple, brown and black.  The green and purple bell peppers are slightly bitter, None of the bell peppers are hot due to smaller amounts of capsaicin in them. All can be used to stuff and bake.  When cut in half or cutting the tops off, they do make great little cups to stuff.

South and Central Americas were first known to have cultivated the bell peppers about 9000 years ago.  Now they are raised throughout the world and used in many cuisines. In 2007, China was the largest producer commercially of the bell pepper.  Florida and California are the largest commercial producing states in the U.S.  New Mexico is the leader in the U.S. of commercially producing chili peppers.

Selection and Storage

Whether you buy your peppers in the grocery, open-air market or farmer’s market, select peppers which are firm, with green stems and heavy.  Choose those free of  blemishes, soft spots or dark areas.  Not all green bell peppers turn red and some peppers never start out green.  Just be sure the colors are deep and vivid and heavy for their size.

Storage of bell peppers will keep 7-10 days in the refrigerator’s vegetable compartment.  It is best not to cut the stem off prior to storage, although sometimes they are sold without the longer stem. To prevent moisture loss in the refrigerator storage, it is best to put a damp towel or towelling in the vegetable compartment to keep their moisture.  Bell peppers can be frozen without blanching, whole for stuffing or in pieces for adding to foods.

Healthy Benefits of  Sweet Bell Peppers

Sweet bell peppers are an excellent source of nutrients rich in an antioxidants and anti-inflammatory properties necessary to reduce the risk of chronic health disorders such as type 2 diabetes, cardiovascular disease and cancer.  The vivid bright colors of red, orange and yellow are carotenoids which are the precursor to vitamin A. Remember being told to eat your carrots to help your eyes, yes vitamin A.  Sweet bell peppers are excellent sources of  vitamin C, vitamin A and vitamin B 6.  They are also very good source of fiber, vitamin E, K B 2, B 3 and potassium; they are low in fat.

Try roasting your sweet bell peppers, red, orange, yellow or even purple.  They do add color to foods.  Doing so is worth the time and effort and are not packed in oil.  Besides that you get your vitamin A.  Enjoy!

See my recipes:    Red Bell Peppers Stuffed with Beans and Rice and                                           Summer Time Coleslaw.

Informational Resource:  The World’s Healthiest Foods, www.whfoods.org.

cookbookinabox® in partnership with Netta Belle’s Choice® outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.