Category Archives: Vegetables & Side Dishes

Vegetables and side dishes

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with Sesame Seeds

Brussel Sprouts and Pearl Onions

Brussel Sprouts and Pearl Onions are not one of the first side dishes served, unless at winter holiday times  The Brussel sprouts are fresh as the growing time is autumn to early spring.  A good Brussel sprout has vivid green leaves and a solid firm head, much like cabbage, only smaller.  Leaves that have perforations in them are to be discarded as it indicates aphids within.

Brussel sprouts will keep 10 days in the refrigerator if kept unwashed and untrimmed in a plastic bag in the vegetable drawer.  To cook, steam Brussel sprouts between 3 to 5 minutes before freezing.  Frozen they will keep up to 1 year. Overcooked Brussel sprouts will lose their taste and nutrient value, and also emit an unpleasant smell of sulfur.  Overcooked crucierous vegetables such as cabbage and broccoli will also have an unpleasant smell.

Benefits of Brussels Sprouts and Pearl Onions with Sesame Seed

The nutritional profile of Brussel sprouts is excellent for vitamins K and C.  Folate, manganese, vitamin B6, B1, copper are also very good nutrients in sprouts. They have important antioxidant and anti-inflammatory benefits and cancer and cardiovascular health.

Pearl Onion 

The pearl onion is a relative to the leek.  They are used mostly for pickling, relishes or with other vegetables giving a sweeter taste than the common onion.  The nutrient benefits are in helping cardiovascular health, stablize blood sugar levels and acting as an antioxidant and anti-iflammatory.

Sesame Seed

The tiny sesame seed is chocked full of nutrients:  copper, manganese, calcium, iron magnesium, phosphorus, vitamin B1, zinc and dietary fiber.  The special lignans fibers in the sesame seed have benefits of cholesterol-lowering effectn in human and prevent high blood pressure.

Enjoy a side dish which is rich in beneficial vitamins and minerals.

Brussels Sprouts and Pearl Onions
 
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A vegetable dish made flavorful and healthy with a sprinkling of sesame seeds over steamed Brussels Sprouts and Pearl Onions. These are a winter holiday favorite.
Author:
Recipe type: Vegetables
Cuisine: American
Serves: 4
Ingredients
  • 1 pound fresh Brussels sprouts
  • 1 cup fresh pearl onions
  • 2 teaspoons unsalted butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon sesame seeds, toasted
Instructions
  1. Toast sesame seeds by stirring in a hot skillet until lightly brown. Watch carefully to keep from burning.
  2. Trim outer leaves and cut bottoms of Brussels sprouts, cut in half and wash.
  3. Steam sprouts in vegetable steamer or parboil in boiling water for 5-7 minutes; drain.
  4. Bring a saucepan of water to boil, drop in the whole unpeeled pearl onions. Boil for 3 minutes.
  5. Drain onions.
  6. Cut the end off the onions and squeeze the onion out of the outer skins.
  7. Melt the butter in skillet, add Brussels sprouts and pearl onions, heat briefly to keep at serving temperature.
  8. Add toasted sesame seeds prior to serving.
Notes
Microwave Brussels Spouts: Boil 3-4 cups water in microwave (10 seconds on high), add the Brussels spouts and boil for 6-7 minutes. Drain and put them into skillet of melted butter. Microwave Pearl Onions: Boil 2-3 cups water in microwave (3 minutes), add the onions and bring back to boil for 3 minutes. Drain and cut end of onions and squeeze the onion out of outer skins. Add to Brussels Sprouts, heat to serving temperature.....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

Brussels Sprouts with Pearl Onions

Brussels Sprouts and Pearl Onions with sesame seed

Another Menu Suggestion:

Julia Ann and 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©2007-2017 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.

 

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

Broccoli Rice Cheese Casserole

I am trying to get a jump start on comfort foods for fall and winter.  Rice, potatoes, and pasta are creamy foods that lead my list.  I actually try to balance menus with one of these carbohydrates.  Broccoli Rice Cheese Casserole is also an excellent entree for a vegetarian meal.

Steamed Broccoli and Vegetable Blend

Steamed Broccoli and Vegetable Blend

Using canned soup and frozen broccoli speeds up the cooking process.  I have started to steam vegetables in the microwave.  I put the chopped or diced vegetables in a small bowl, add 1-2 teaspoons water, depending on the amount of vegetables, cover with plastic wrap and steam for 1 minute.  Occasionally I will have to add a minute.  They are ready to be combined with other vegetables or meats and sauces.  I do not add  salt or oil to saute.  

 

Broccoli Rice Cheese Casserole
 
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A good recipe to have for pitch-in dinners and a winter comfort food for week day dinner.
Author:
Recipe type: Rice Vegetable Side Dish
Cuisine: American
Serves: 6
Ingredients
  • ½ cup long grain rice
  • 1 cup chicken broth
  • 3 tablespoons finely diced onion
  • 2 garlic cloves, minced
  • 2 tablespoons jalapeno pepper, finely diced
  • 1-2 tablespoons sweet mini peppers, diced
  • 1 cup steamed broccoli cuts or 10 oz. frozen broccoli
  • 1 can 10¾ ounces, Nacho cheese soup
  • ½ cup milk
  • ¼-1/2 cup cheddar cheese, shredded
  • 2 tablespoons bread crumbs, finely chopped
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
Instructions
  1. Cook the long grain rice in the chicken broth until broth is absorbed.
  2. Cut and dice the onion, garlic, peppers.
  3. Put into a small microwave dish, add 1 teaspoon water.
  4. Microwave 1 minute or until onion is translucent.
  5. Steam the cut broccoli, just until crisp.
  6. In a larger pan blend the Nacho soup and milk, cook until hot and bubbly.
  7. Add the broccoli, diced vegetables, and rice, stir to blend.
  8. Pout into a 9 x 9 x 2 casserole.
  9. Sprinkle with bread crumbs.
  10. Sprinkle shredded cheese on top.
  11. Bake at 350 F 20 minutes
Notes
To make a 9 x 13 casserole, use 1 cup long grain rice and 2 cups chicken broth. Adjust vegetable as desired......This was adapted from Campbell's Soup Kitchen..............Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 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.

 

 

Round out your meal of Broccoli Rice Cheese Casserole with

Green Beans with Red Pepper Stir Fry

Green Beans - Red Bell Pepper Stir Fry

Green Beans – Red Bell Pepper Stir Fry

Use your favorite recipe for green beans:  canned, frozen or fresh.  Fix them by stir-frying, steaming. slow-cooker  or in the pressure cooker, with or without ham.

Spinach-Romaine Lettuce Salad

Spinach-Romaine Lettuce Salad                                          

Try the Spinach-Romaine Lettuce Salad.

And for Dessert :  American Apple Pie

American Apple Pie

American Apple Pie

Enjoy  and look for other cookbookinabox® recipes  at www.cookbookinabox.com/blog.

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 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.

 

 

 

 

 

Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew Salad

Peas, Cauliflower and Cashew SAlad

Peas, Cauliflower and Cashew Salad

Peas and cauliflower are not vegetables often served.  Peas get added to soups or rice, rarely used in salad or as a side dish as buttered peas.  Cauliflower is in almost every vegetable tray  set up at the grocery or buffet.  It is a once-in-awhile vegetable on my table.  After eating the , Peas, Cauliflower and Cashew Salad, raw cauliflower is becoming a salad stable.

Peas, Cauliflower and Cashew Salad
 
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Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,
Author:
Recipe type: Salad
Cuisine: American
Serves: 6
Ingredients
  • ½ pound bacon, fried, drained and crumbled
  • 10 ounces frozen peas
  • 1 cup cauliflower, cut into small pieces
  • 1 cup celery, diced
  • ¼ cup green onions, diced
  • ¼ cup yellow mini pepper, diced
  • 1 cup cashew pieces, lightly salted
  • 1 cup Hidden Valley Ranch dressing
  • ½ cup sour cream
Instructions
  1. Fry bacon, drain on paper towel.
  2. Cool and crumble in small pieces.
  3. Wash and cut the cauliflower, celery, green onions and peppeer
  4. Mix the Ranch dressing and sour cream.
  5. Mix bacon and vegetables together, except peas, into a large bowl.
  6. Stir in the dressings.
  7. Pour into a large serving dish, refrigerate.
  8. Add the frozen peas 45 minutes to 1 hour before serving.
Notes
This recipe was adapted from Peas Cashew Salad by Janice Griggs in "Our Pitch-In Secrets" by UNISYS, HIM Service Center employees...................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 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.

 

Cauliflower protects against cancer and packed with vitamin C and vitamin B folate helping your  immune system.  To get the most benefit of the nutrients, it is best to steam, cook in a wok or microwave.  Boiling the cauliflower in water causes it to lose those nutrients.

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

Cauliflower Vegetable Pizza

 Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Cauliflower with Mornay Sauce

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower

Stir-Fried Frozen Cauliflower                                                        

Netta Belle's Choice cookbookinabox

Julia Ann

Julia Ann

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.©2007-2017 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.

 

Fried Corn with peppers

Fresh Summer Fried Corn

Fried Corn with Peppers

Fried Corn with Peppers

Early  summer we begin to looking  forward to  eating corn on the cob.  When available at the Farmer’s Market, we made sure we had plenty of fresh corn, green beans and tomatoes.  For a change of taste, I made Fried Corn with Peppers.  It was delicious, the corn was filled out with  milk in the kernels.

It takes 3 large ears of corn to yield 2 cups.  This is also the same amount of Savory Baked Corn and also the quantity for creamed corn. Fresh corn is much tastier when you cut off the kernels of corn and scrape the ear to press out the milky liquid.  When making the Fried Corn, the corn was cut off and scraped before frying.

Fresh Corn

Fresh Corn

 

Fried Corn with peppers
 
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A hearty vegetable dish to serve with your barbecues and patio dinners, an alternative side dish to serve in place of corn on the cob and yet have the delicious fresh flavors.
Author:
Recipe type: Vegetable
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 cups of corn ( 3-4 ears of corn)
  • ¼ cup red bell pepper, finely diced
  • 1 tablespoon of jalapeno pepper, finely diced
  • 2 teaspoons of olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste
Instructions
  1. Remove the husks off the corn, use soon after.
  2. Wash to remove any remaining silk strands.
  3. Cut uncooked corn off the ear, scrape to get the milky liquid.
  4. Dice the red pepper and jalapeno pepper.
  5. Heat the olive oil in a 10 inch skillet.
  6. Add corn, peppers and sugar.
  7. Season with salt and pepper.
  8. Cook slowly, occasionally stir.
  9. Cover and heat 15 minutes, or heated thoroughly.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-2017 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.

 

Other Corn Casseroles you will enjoy.

Collard Greens, Corn and Tortilla StrataCollard Greens, Corn and Tortilla Strata

 

 

 

 

 

Corn and Mushroom Chowder

 

 

 

Corn and Mushroom Chowder

Savory Baked Sweet CornSavory Baked Sweet Corn

 

 

 

 

 

 

 

 Southern Creamed Corn   Food Network Recipe courtesy of Patrick and Gina Neely

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2017 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.

 

 

Steamed Cauliflower with Mornay Sauce

Picture from Creative cooking Course

Creative Cooking Course: The Creative Cooking Academy 1973

Steamed Caulifower with Mornay Sauce

Cauliflower seems to be latest vegetable in the spotlight, at least from many of the blogs I have been receiving.  It is not one of those vegetables  I  use very often  unless I have a specific recipe. It  is a versatile vegetable to be used in salads, casseroles, soups or vegetable side dish and on a pizza or stir-fried frozen cauliflower.  

Cooking Fresh Cauliflower

Fresh Cauliflower

Fresh Cauliflower

There are several ways to cooking cauliflower and other fresh vegetables. To have them keep their food value and looking fresh and delicious it is best to “undercook”, that is, to cook the vegetables as short as time as possible  and still be tender not over cooked.  The cooking time will vary the cooking method. Here is a list of methods to cook fresh vegetables:  steaming, boiling, pressure cooking, braising, baking, frying and roasting.

Benefits of Cauliflower

Steaming Cauliflower

Steaming Cauliflower cover over 2 ” water for 5-7 minutes.

Cauliflower can provide the healing powers to boost the immune system and inhibit tumor growth. Vitamin C and vitamin B folate support the immune system.  To keep the nutrients at the peak, choose solid white heads without brown spots. Eating raw or steamed cauliflower provides the most nutrients.  Store with the steam down to prevent excess moisture in the florets.  

Mornay Sauce, a French Cheese Sauce

Picture from Creative Cooking Course

Picture from Creative Cooking Course: The Creative Homemaker’s Academy 1973

Looking through an older cookbook, I found this recipe for Cauliflower with Mornay Sauce a French cheese sauce.  It is cauliflower florets steamed then covered with bread crumbs and melted butter as an au gratin. The Mornay Sauce base is Béchamel Sauce, a basic medium thick white sauce, with the added butter and cheese.  This is poured in the center of the cauliflower and browned under the broiler.

 

The Cauliflower with Mornay Sauce was very good even though the finished dish did not look like the picture.  I also used all the cauliflower in the casserole. I should have cooked the white sauce longer  before adding the cheese.  The original recipe called for Parmesan cheese, I used Pecorino-Romano and  too few bread crumbs.   The end recipe turned out to be closer to cauliflower soup and delicious anyway.

Cauliflower with Mornay Sauce
 
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An elegant cauliflower casserole is served with a generous sprinkling of bread crumbs, butter and a French cheese sauce broiled to brown the crumbs and sauce.
Author:
Recipe type: Vegetable
Cuisine: French
Serves: 6 servings
Ingredients
  • 1 large head of cauliflower
  • 1 cup freshly ground bread crumbs
  • ⅓ cup melted butter
  • 1 recipe of MORNAY SAUCE
  • Basic White Sauce or Bechamel Sauce as follows.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • ¾ teaspoon salt
  • ¼ teaspoon white pepper
  • To complete Mornay Sauce add
  • 2 tablespoons butter
  • 1 cup grated Pecorino-Romano cheese
Instructions
  1. Wash and trim cauliflower into florets.
  2. Steam the cauliflower until tender, 5-7 minutes over 2 inches boiling water.
  3. Arrange cauliflower around the edge of casserole.
  4. Melt the butter in a medium sauce pan.
  5. Whisk in the flour until smooth.
  6. Gradually stir the milk, constantly stirring or use whisk to blend.
  7. Cook until sauce is thick.
  8. Stir in the salt and pepper.
  9. Prepare the Mornay Sauce
  10. Add the butter in small pieces.
  11. Stir in the Parmesan cheese, beating until the butter is melted.
  12. Generously sprinkle bread crumbs over the cauliflower.
  13. Drizzle ⅓ cup melted butter over the bread crumbs
  14. Spoon Mornay Sauce into the middle of baking dish.
  15. Broil until the crumbs are lightly browned.
Notes
Swiss cheese is often used in the Mornay Sauce, you may prefer other cheeses. Less salt may be better if the cheese is especially salty. Inspired by The Creative Cooking Course, 1973.....................................................................................
Julia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Here are more cauliflower recipes.  Check out these links.

Simply Recipes  – Cauliflower Cheddar Soup

The Taste of Aussie -Crumbed Cauliflower Florets

 Netta Belle's Choice cookbookinabox

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

©2007-2017 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.

 

 

 

Fresh Cranberry Orange Salad

Thank you for the  Cranberry

Fresh Cranberry Orange Salad

Fresh Cranberry Orange Salad

 The fresh glossy tart red berries of winter celebrations are here in abundance as Thanksgiving and winter holidays begin. Cranberries are at their peak from October through December.  Although available all year in juices, canned, dried and frozen cranberries, there is something more festive and delicious to use the fresh cranberry.  Bags of fresh cranberries are readily available to freeze and have during the year. 

Nutritional Benefits

The cranberry belongs to the same genus as the blueberry and a good source of ellagic acid, an antioxidant compound.  Cranberry juice is known for the healing power of prevention and treating urinary tract infections.  The cranberry antioxidant provides important anti-inflammatory benefits to the cardiovascular system, digestive tract and protection against breast, colon, prostate cancers. 

The maximum nutrients and taste of cranberries are retained best when used  fresh and not prepared in a cooked recipes.  When frozen they can be chopped in a blender for fresh cranberry salads, or unfrozen tossed in salads or added to a favorite fruit juice.  Dried sweetened cranberries provide another source of the nutritional benefits to add to cereals, salads, rice, breads, cakes and brownies or a serving size of 1/3 cup to eat by the handful.

Cranberry Cooking

o   Combine cranberries with apples, oranges and  pineapple pecans and sweeten with honey or fruit juice for a salad.  o   Red gelatin combined with  whole cranberry sauce, crushed pineapple, chopped apple and  chopped walnuts makes an attractive salad for the holiday table.                                                                                                                                            o   Cooked sweeten cranberries make a good side dish to serve with roast turkey or ham.  Boil one cup of water, one cup of sugar, add 3 cups of cranberries.  Cook 10 minutes, or berries pop, pour into serving dish; let cool to room temperature.   The sauce can be refrigerated and served cold.                                                                                                        o Dried cranberries can be utilized in salads, breads, and with entrees such as Cranberry Balsamic Glazed Chicken.                                                                                                     


Cranberry Orange Salad
 
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A salad when served on lettuce or relish to be served with entrees of turkey, ham or pork . Cranberry Orange Salad for all seasons, not just Thanksgiving.
Author:
Recipe type: Salad or Relish
Cuisine: American
Serves: 8 servings
Ingredients
  • 12 ounces fresh whole cranberries or frozen whole berries
  • 1 medium naval orange
  • ¾ cup sugar
  • ¼ cup gelatin powder, cherry, orange, or lemon
  • ¼ cup coarsely chopped pecan
Instructions
  1. Chop cranberries in blender or food processor.
  2. Pour into large bowl.
  3. Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
  4. Add the orange pieces to cranberries.
  5. Stir in the sugar, gelatin powder and pecans.
  6. Cover; refrigerate at least 2 hour to dissolve sugar and cool.
Notes
Fresh Cranberry Salad can be frozen after it is made. Thaw salad in the refrigerator........................................................................................................... .cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 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.

Look at these interesting Cranberry Recipes:

Annie’s Eats – Glazed Cranberry Lemon Cake

Simply Recipes – Jalapeno Pepper Jelly

cuisinart – Apple Cranberry Stuffed Pork Roast

cookbookinabox – Cranberry Balsamic Glazed Chicken

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Cheese-Bacon Quiche

Quiche, France’s answer to Italy’s Pizza

Cheese-Bacon Quiche

Cheese-Bacon Quiche

They are both called pies, and are served in or on  a crust.  The quiche is a flaky pastry shell filled with an egg custard of  cheese, meats and/or vegetables..  The pizza is a yeast dough crust for savory toppings, hot and spicy also of cheese, meats and/or vegetables.  Introducing the Cheese-Bacon Quiche also referred to as a Quiche Lorraine.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Quiche Lorriaine was first a custard base of few pieces of meat and poured into a hollowed out bread shell  Now the delicious Cheese-Bacon Quiche is poured into a pastry shell.  Some quiches have the meats, cheeses or vegetables on the bottom of the pastry shell with the egg custard poured on top. Quiches make a very good breakfast, brunch and small tart-like quiches make tasty appetizers or hors d/oeuvres.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Savory pastry shells can be made by adding  egg yolks or Parmesan cheese.  The pastry for this particular quiche was made with coconut oil.  Coconut oil does not have a flavor of coconut and the pastry is very flaky making it somewhat hard to handle getting into the pie plate.  The flakiness of the pie dough adds texture to the custard filling.

Cheese-Bacon Quiche
 
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An egg custard filling with cheese, bacon and onion baked in a crust, a classic French recipe for Quiche Lorraine.
Author:
Recipe type: Breakfast - Brunch
Cuisine: French
Serves: 6 serving
Ingredients
  • 1 unbaked 8-inch pie shell
  • 4 slices bacon
  • ½ cup onion, sliced
  • ¾ cup milk
  • 2 eggs, beaten
  • 1 cup Cheddar cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon parsley, chopped
  • Pinch of sugar
  • Pinch of nutmeg, freshly grated
  • Dash of hot sauce
  • Paprika
Instructions
  1. Preheat oven 350 F.
  2. Chill pie shell before filling. Remember to warm a glass pie plate before putting into hot oven.
  3. Fry the bacon in skillet until crisp.
  4. Remove from skillet, drain on toweling and crumble.
  5. Drain excess bacon grease from pan, save 1 teaspoon or enough to cook the onions until transparent.
  6. In a large bowl, combine milk, eggs, ¼ cup cheese, salt, pepper, sugar, nutmeg and hot sauce.
  7. Stir in the bacon and onion.
  8. Pour into the prepared pie shell.
  9. Sprinkle the remaining cheese on top.
  10. Sprinkle with the paprika.
  11. Bake 350 F for 35 minutes or until knife inserted in the middle comes out clean.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Menus and serving Recommendations

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Cheese-Bacon Quiches served at a brunch could be made in to small pie like tarts, accompanied with bowls of fresh melon and mango and the Sour Cream Bundt Coffee Cake.   Lunchtime Cheese-Bacon Quiches would be enjoyed with a nice spring lettuce salad with oranges and pecans or tomatoes and green onions and walnuts.  Think quiche for that extra appetizer for your next dinner.

Cheese-Bacon Quiche

Cheese-Bacon Quiche

Other sources of quiche recipes.

Simply Recipes

Spark Recipes®

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

Cauliflower Vegetable Pizza

Cauliflower becomes an “in” vegetable.Cauliflower Pizza_852

It is interesting to see how vegetables that have gone unnoticed are now the trend.  Kale and collard greens are two that come to mind.  Cauliflower is another vegetable now seen with mashed potatoes, or mashed as a side dish, roasting  and stir-frying are  additional ways of cooking cauliflower. New recipes and preparations teaches us how versatile cauliflower can be.  Vegan and vegetarian diets have made a big difference in the way we eat and choose foods.  Also having world-wide food communities expands  the traditional thinking.

Friday Nights:  Pizza Night!

Vegeie Pizza_280Friday night has long been a pizza night at our house.  Traditionally it was ground beef or ground turkey, cheeses, mushrooms and onions. You know the pizza!  I began trying different vegetables which was usually zucchini, tomatoes, black olives, mushrooms and onions.  Recently I decided to try cauliflower, of course I added cheeses, mushrooms and onion and other stables of a pizza. I get limited in my own adventurousness.

 

I had  a small bag of semolina flour in the freezer I had gotten for pasta.  I thought it was time to be using it up.  I used semolina flour and all-purpose flour for the crust.  I was not impressed with this crust.  It was thinner and crispier than my wheat and all-purpose flour dough.  The pizza dough recipe I usually use makes a thicker bread-like crust. I have given the recipe for my regular Pizza Dough.

 

Cauliflower Vegetable Pizza

By the time  I was done dressing up the Cauliflower Vegetable Pizza you could not see the cauliflower.

Baked Cauliflower Vegetable Pizza

Baked Cauliflower Vegetable Pizza                                                                                                                                                     

Cauliflower Vegetable Pizza
 
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Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Author:
Recipe type: Pizza
Cuisine: American
Serves: 8 slices
Ingredients
  • PIZZA DOUGH
  • 2¼ teaspoons dry yeast, room temperature
  • 1 cup of water at 105-113F
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 3 cups all-purpose flour or 2 cups all-purpose flour and 1 cup whole wheat flour
  • Extra flour for rolling out the crust.
  • FILLING
  • 1 cup mozzarella cheese, shredded
  • ½ cup tomato sauce
  • 1-2 cups cauliflower, ¼ inch slices and small florets.
  • 1 red pepper, ¼ inch slices or rings
  • ¼ cup onion, diced
  • 1 garlic clove, minced
  • 1 cup crimini mushrooms, sliced
  • ½ cup mozzarella cheese, shredded
  • ¼ cup Pecorino-Romano cheese
  • Chopped parsley
  • Red pepper flakes
Instructions
  1. PIZZA DOUGH
  2. Put water in a large bowl.
  3. Sprinkle with the yeast.
  4. Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
  5. Add the flour and stir until thick dough and sticky.
  6. Pour our on a floured bread board and knead until smooth and elastic.
  7. Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
  8. Roll out into a pizza pan.
  9. Preheat oven to 425 F.
  10. FILLING:
  11. Spread tomato sauce over the pizza dough.
  12. Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
  13. Lay the cauliflower slices and florets evenly on top of the cheese.
  14. Spread with the onion and garlic.
  15. Spread the mushroom slices evenly on top.
  16. Add the cheeses.
  17. Add chopped parsley and red pepper flakes to taste
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2015 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.

CAULIFLOWER BENEFITS

1 cup of cauliflower has 29 calories.
Cauliflower is high in Vitamin C
Vitamin K provides anti-inflammatory benefits.
Inhibits tumor growth
Boosts the immune system.
The fiber content  provides digestive system support.

CHOOSING THE BEST CAULIFLOWER AND PREPARATION

Select creamy white, clean and solid clusters of florets.
Leaves protect the head of cauliflower and will be fresher.
Size is not related to the quality, choose what you need.
Store in the refrigerator in a paper or plastic bag, it will be good up to a week.
Store the head of cauliflower stem down to prevent moisture forming in the floret clusters.
The florets are most often eaten, the stem and leaves are edible too, or add to soup stock.
Sauteing in water, vegetable or chicken broth is healthiest way of cooking.

YOU MIGHT LIKE……

eating well.com – Healthy Cauliflower Recipes and Cooking Tips

Food – Cauliflower Recipes

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017Netta 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.

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Cookery

As summer is slipping away for another year and heading into the fall and winter months, the recipes are also changing.  like the seasons.  The comfort food of soups, casseroles of macaroni and cheese and crock-pot or slow cooker meals are plentiful.  Do you have a favorite crock-pot recipe?

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham

Crock-Pot Scalloped Potatoes and Ham was the right dish to take to a carry-in 3 hours away.  This recipe was inspired by Crock-Pot by Rival. Country Scalloped Potatoes and Ham. My changes were additions such as garlic and onion powders, and 1/4 cup  or less of jalapeno  peppers.  I also layered the potatoes, ham and cheese before adding the sauce.

Scalloped Potatoes and Ham

Serving Scalloped Potatoes and Ham

A recipe for a carry-in or pitch-in.

This carry-in was with my farm family.  There was no lack of food, with bratwurst, fried chicken, hot dogs and hamburger, shredded pork, spaghetti and meatballs. chili, scalloped corn, baked beans, green bean casserole, all with a variety of finger foods, and salads.  Oh the desserts! Pie, cake, brownies, and a favorite cookie, Buckeyes. Of course they were hit of chocolate and peanut butter.

Crock-Pot Scalloped Potatoes and Ham
 
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Richly seasoned potato and ham dish for making in the crock-pot or slow cooker. It could be the entree for a meal with ham, cheese, mushroom soup and potatoes.
Author:
Recipe type: Vegetable Side Dish
Cuisine: American
Serves: 10-12 servings
Ingredients
  • 8 potatoes, peeled and thinly sliced
  • 1 pound, fully-cooked ham, cut in 1-inch cubes
  • ¼ cup jalapeno peppers, finely diced
  • 1 package (1 oz) country-style gravy mix
  • 1½ teaspoon garlic powder
  • 1½ teaspoon onion powder
  • 1 can (10½ oz cream of mushroom soup
  • 2 cups water
  • 2 cups cheddar cheese, shredded
Instructions
  1. Lightly grease crock-pot.
  2. Layer potatoes, ham, part of the cheese and jalapeno peppers in the crock-pot
  3. Whisk the gravy mix, onion and garlic powders, soup and water until well blended and smooth.
  4. Pour the blended gravy over the potatoes.
  5. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
  6. To with cheese last 30 minutes of cooking.
Notes
To prevent darkening of uncooked potatoes, put into a cup of water and ½ teaspoon of cream of tartar, toss, drain and continue with recipe.................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Suggested menu with Crock-Pot Scalloped Potatoes and Ham

Allrecipes.com – Slow Cooker Scalloped Potatoes and Ham

Recipe4living.com – Scalloped Potatoes and Ham

 

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017 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.

Roasted Vegetables, Cheese & Crumb Topping

Roasted Vegetables, Cheese, Sausage, Crumb Topped

Roasted Vegetables, Cheese, Sausage, Crumb Topped

The recipe for Roasted Vegetables, Cheese & Crumb Topping is an adaption of a recipe I found on the internet.  Thanks to The Cooking Coach of Amsterdam Private Tasting Tours for sharing her recipe of Roast Vegetable, Ham and Cheese Crumble.

This winter it seems I have been into one dish dinners and of comfort foods for the family.  This is a perfect fit recipe with ample  variety in choice of vegetables, meat or without meat, and cheese.  We all have our favorite fruit crisps or streusels for dessert.  This is a savory crumb topping to be used on other dishes such as chicken pot pie and green bean casserole.

Mixed vegetables to roast

Mixed vegetables to roast

I used the vegetables available in my refrigerator:  leeks, zucchini, yellow onion,  and crimini mushrooms.   Fresh sausage links were cut into bite sizes to dot over the top of the vegetables.

Vegetables, sausage with cheese sauce

Vegetables and sausage topped with cheese sauce.

The cheese sauce was a combination of  mild Colby jack cheese and Asiago Cheese.   The crumb topping was of flour, butter and Asiago cheese.

Before assembling, the sausage was cooked to remove extra fat, and the vegetables roasted at a high temperature to lightly brown and soften the vegetables.  While roasting the vegetables, the crumb topping was made of flour, butter and seasoned with dried thyme, salt and pepper.

Roast Vegetables, Cheese Crumb Topping

Baked Roasted Vegetables, Sausage, Cheese Sauce and Crumb Topping

Roasted Vegetables, Cheese & Crumb Topping
 
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Savory blend of roasted vegetables with sausage, cheese sauce with a crumb topping of flour and cheese to make a one-dish dinner, just add salad.
Author:
Recipe type: Entree
Cuisine: American
Serves: 3-4
Ingredients
  • VEGETABLES
  • 2 tablespoons olive oil
  • 2 leeks, cleaned, halved and cut into 3 inch lengths
  • 2 zucchini cut into quarters length ways and cut into 3 inch lengths
  • ½ cup yellow onion, sliced
  • 2 garlic cloves, minced
  • I /2 cup sliced crimini mushrooms
  • 1 fresh sausage link, cut into inch pieces
  • ¼ teaspoon red pepper flakes
  • CHEESE SAUCE
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 cups low-fat milk
  • 6 ounces grated Colby cheese
  • 3 ounces grated Asiago cheese
  • CRUMB TOPPING
  • ⅓ cup all-purpose flour
  • ⅓ cup whole wheat flour
  • ⅓ cup unsalted butter
  • ⅓ cup Asiago cheese
  • 1 teaspoon dried thyme leaves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt or to taste
Instructions
  1. Preheat oven to 400 F.
  2. Cover baking tray with aluminum foil, spread out vegetables and drizzle with the olive oil, mix to coat with the oil.
  3. Bake for 15-20 minutes, or until browned and partially tender.
  4. CHEESE SAUCE
  5. Melt the butter in a heavy pan.
  6. Add the flour, stir with a whisk, it will be thick.
  7. Gradually add milk, whisking to smooth out the lumps.
  8. Cook over low heat about 2 minutes, stirring with wooden spoon.
  9. Add the cheeses to melt and stir occasionally.
  10. CRUMB TOPPING
  11. Mix the flours.
  12. Grate in the butter or cut with pastry cutter until resembles course cornmeal.
  13. Stir in the cheese, thyme leaves black pepper and salt.
  14. TO ASSEMBLE:
  15. Pour the roasted vegetables into a shallow oven proof dish.
  16. Spread the mushrooms and cooked sausage on top of vegetables.
  17. Pour the cheese sauce over the vegetables.
  18. Sprinkle the crumb topping over all.
  19. Add a sprinkling of cheese if desired.
  20. Bake 400 F 20 25-minutes until browned and bubbling..
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2017 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.

 

Now it is your salad choice with the Roasted Vegetables, Sausage, Cheese Crumb.

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017Netta 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.

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
 
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A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
Author:
Recipe type: Vegetarian
Cuisine: Southwest
Serves: 6
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ 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
  • ¾ teaspoon Netta Belle's Choice Crushed Red Pepper flakes
  • 1 teaspoon Netta Belle's Choice Sea Salt or to taste
  • ½ teaspoon cumin
  • ¼ to ½ cup water, if needed for more liquid
  • CORN BREAD TOPPING
  • 1¼ cups unbleached all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • ¼ cup sugar
  • 1 cup 2% milk
  • 1 egg, beaten
  • ¼ cup extra virgin olive oil
  • ½ cup shredded mild cheddar cheese
Instructions
  1. Preheat oven 400 F.
  2. Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  3. Heat olive oil in skillet.
  4. Add onion, celery, red bell pepper, and garlic to softened.
  5. Add remaining vegetables.
  6. Heat to simmering.
  7. MIX CORNBREAD TOPPING
  8. Whisk dry ingredients together.
  9. Add milk, egg and oil.
  10. Stir until just mixed, do not beat until smooth.
  11. Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  12. Bake 25 minutes.
  13. 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® brings
you great recipes for your cooking experience. ©2007-2017 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.

 

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®  brings you great recipes for your cooking experience. ©2007-2017 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® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2015 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
 
Prep time
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Total time
 
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 6
Ingredients
  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni, uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • ½ cup chicken breast, cooked and diced in ½ inch pieces.
  • ½ cup green bell peppers, diced in ½ inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese (or your choice)
  • ½ cup crumbed cornbread
  • ¼ cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top
Instructions
  1. Preheat oven 350 F.
  2. Grease a 9 x 9 casserole dish.
  3. Cook the macaroni in the water according to package directions.
  4. Drain the macaroni, do not rinse. Set aside.
  5. Warm the milk in microwave for 2 minutes, let set until ready to use.
  6. Use a large sauce pan to melt the butter to bubbling.
  7. Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  8. Cook over low heat.
  9. Add seasonings, chicken breast and green pepper.
  10. Stir with a wooden spoon to blend together.
  11. Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  12. Stir until the cheese has melted and sauce blended.
  13. Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  14. Pour into greased casserole dish.
  15. Spread the crumbled cornbread evenly over the top.
  16. Sprinkle the shredded cheese over the cornbread.
  17. Sprinkle the dill week and paprika to your taste on top.
  18. Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  19. Let set about 5 minutes before serving
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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

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® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2014 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.

 

Peanut and Vegetable Linguine

More and more recipes are for meatless Monday and for vegetarian meals.  In the last few months vegetarian recipes are common at our mealtimes.  I have 3 vegetarian cookbooks that give me new ideas.  The food communities are an abundance source of recipes, menus and ideas.   Peanut and Vegetable Linguine was a new recipe to try for our meatless Monday.

The Peanut and Vegetable Linguine was our dinner this last Monday.  It turned out to be a winner.  I followed the recipe exactly. However, as many of you find, a new recipe is created because you do not have the right ingredients.  This recipe was changed from an oriental flair to a more Mediterranean cuisine.

Pasta is thought to be of Mediterranean cuisine as well as fresh vegetables and nuts.  This recipe uses whole grain linguine, a variety of vegetables sautéed in olive oil, topped off with black olives and roasted peanuts.  Peanuts are a good source of vitamin B biotin, copper, manganese and vitamin E as well as providing the heart-healthy monounsaturated fat.  As with all healthy diets, give consideration to the portion size and total calories.

Peanut and Vegetable Linquine

Peanut and Vegetable linguine

Peanut and Vegetable Linguine
 
Prep time
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A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
Author:
Recipe type: Vegetables & Pasta
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 7 ounces of whole grain linguine
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • ½ cup onion, chopped
  • 1 red bell pepper, seeded and cut into ½ inch pieces
  • 1 Roma tomato, seeded and cut into ½ inch pieces.
  • 1 small to medium zucchini cut into ½ inch pieces.
  • ½ cup roasted peanuts
  • DRESSING
  • ¼ cup olive oil
  • 1-2 tablespoons lemon juice
  • ½-1 teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1-2 tablespoons balsamic vinegar
  • Netta Bellle's Sea Salt and Netta Belle's ChoiceGround Black Pepper to taste
  • 3 tablespoons fresh snipped parsley, basil and cilantro
  • 8 black olives, sliced
Instructions
  1. Prepare linguine to the package instructions and drain well.
  2. Heat the 2 tablespoons of olive oil in a large skillet.
  3. Saute onion, garlic and ginger until softened.
  4. Add the chopped vegetables, cook over medium heat 10 minutes.
  5. Add the roasted peanuts.
  6. In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  7. Whisk together.
  8. Add the pasta to the vegetables.
  9. Pour the dressing, olives and herbs over pasta and vegetables.
  10. Toss together blend flavors; heat through.
  11. Serve immediately.
Notes
The Peanut and Vegetable Linguine was adapted from "Peanut Noodles", The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001 p. 140.----- cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

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©2007-2015 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.

 

 

Spinach – Zucchini Quiche

Spinach - Zucchini Quiche ready for baking.

Spinach – Zucchini Quiche ready for baking.

A colorful quiche with lots of vegetables   spinach, zucchini, orange bell peppers and mushrooms.

Spinach and Zucchini Quiche is a delightful luncheon main dish.  It is adapted from a recipe from Nicholas Mosse an Irish tableware pottery company. I am trying to make more whole-wheat recipes for bread and pastry.  I made a whole-wheat pie dough.  It was not so delightful, it was tough!  So back to the drawing board  or use regular white all-purpose flour.  There is whole-wheat pastry flour which I haven’t tried.  I recommend you to use your favorite one -crust pastry recipe for the Spinach and Zucchini Quiche 9-inch pie. Before pouring the filling into the single crust pie shell, it is best to partially bake first.  To prevent the edges of the crust from collapsing, the bottom from puffing up or have a soggy bottom, fit aluminum foil into pie shell.  Lightly oil the shiny side of the foil,  gently put it into the pie shell pressing it up the sides,  then  add enough baking beads or dried beans on the foil to weight it down.  An alternative to using foil and beads, set a lightly buttered pie plate, the same size,  into the pie shell and weight it down.   Bake in preheated 450ºF oven for about 15 minutes.  After 5 minutes, if the sides of the dough has collapsed, it can be pushed up with a spatula.  Remove the foil of beads or beans or pie plate, bake again for a few minutes to set the shell.  It will separate a bit from the edges.  Cool the pie shell before adding the filling.

Spinach - Zucchini Quiche
 
Prep time
Cook time
Total time
 
Enjoy a quiche of spinach, zucchini, bell peppers and mushrooms.
Author:
Recipe type: Quiche
Cuisine: Irish
Serves: 8
Ingredients
  • 6 ounces of frozen chopped spinach, defrosted and squeezed very dry.
  • 1 small to medium zucchini
  • 1 clove minced garlic
  • 1 large yellow or red bell pepper cut into 8 strips
  • Netta Belle's Choice Sea Salt to taste
  • Netta Belle's Choice Black Pepper
  • ¾ to 1 cup crimini mushrooms, sliced
  • 4 eggs
  • low-fat milk
  • 4 ounces of cream cheese
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 350 F.
  2. Prepare the 9-inch pie shell.
  3. Thaw the spinach and squeeze dry.
  4. Peel and save strips of the zucchini skin.
  5. Grate the zucchini pulp.
  6. Mix spinach, grated zucchini and garlic together.
  7. Season with salt and pepper to taste.
  8. Break the eggs in a 2 cup measure, add milk to equal 2 cups
  9. Mix eggs and milk together.
  10. Put the vegetables into the cooled crust.
  11. Set the cream cheese into the center.
  12. Pour the egg mixture over vegetables and cheese.
  13. Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese.
  14. Insert the mushroom slices around the edge of the filling and one in the middle of the cheese.
  15. Add bits of butter on top of quiche.
  16. Bake for about 30 minutes, check to see if puffed up and it is done when knife inserted will come out clean.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

Baked Spinach and Zucchini Quiche

Baked Spinach and Zucchini Quiche

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® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Several years ago, collard greens and many other vegetables were not available in grocery stores.  With the ‘world trade’, seasonal foods are available all year. Dandelion greens or spinach were only greens I was familiar with.  Maybe turnip or beet greens were available on our farm table, but what kid was going to eat them if they could get out of it.  My children were subjected to lettuces and spinach in salads.

So now I have learned to eat, cook and share Collard Greens, Corn and Tortilla Strata.

Collard Greens, Corn and Tortilla Strata

Collard Greens, Corn and Tortilla Strata

Nutritional Benefits

As you might have gathered, collard greens are good for you.  They are a dark green vegetable with the ability to lower cholesterol and  cancer protection. Collard greens are high in Vitamin K, Vitamin A, Vitamin C, calcium, fiber, and manganese to name a few.  There is your multiple vitamin! Now corn adds B vitamins, folate and thiamin when eaten as a special summertime food, corn-on-the-cob, a midwest favorite side dish.  Corn is considered a staple food, the basis for polenta, tortillas, burritos, corn meal, flour, starch and popcorn!¹

I adapted this recipe by adding roasted red bell peppers instead of mushrooms.  I like the sweeter taste plus the red color. Red bell peppers provide Vitamin C, A, B6 and folate.  Add garlic to the strata, it is credited to  having healing potential of lowering cholesterol and cancer protection.¹  Use 1% milk to lower fat and calories, though I did add cheddar cheese on top.

Collard Greens, Corn and Tortilla Strata
 
Prep time
Cook time
Total time
 
A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a meat entrée. It's an American lasagna!
Author:
Recipe type: Vegetable Casserole
Cuisine: American
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 10 ounces of fresh collard greens, chopped, blanched and well-drained OR 10 ounces frozen chopped collard greens, thawed and squeezed dry.
  • 3 cups 1% milk
  • salt to taste
  • ¼ teaspoon hot pepper sauce
  • 3 tablespoons flour
  • 1½ cups fresh corn or frozen corn, thawed
  • ¼ cup of diced roasted red bell peppers
  • 2 tortillas (8-inch diameter), halved
  • ¾ cup shredded cheddar cheese
Instructions
  1. Preheat oven to 375 F.
  2. Grease a 2½ quart or 9 x 13 casserole dish.
  3. In a large sauce pan, heat the olive oil, add the minced garlic, cook until soft.
  4. Add the blanched fresh or frozen collard greens, cook until tender, about 5 minutes.
  5. Combine the milk, salt, pepper sauce into the flour, stir until smooth.
  6. Add the milk mixture to the collard greens, stir until the sauce is creamy and thickened slightly, about 5 minutes.
  7. Add the corn and roasted red bell peppers, heat about 3 minutes
  8. Remove from heat, stir in ½ cup of shredded cheddar cheese until melted.
  9. Arrange a layer of tortillas on the bottom of the casserole, cover with half of collard/corn mixture.
  10. Add another layer of tortillas, cover with remainder of mixed vegetables.
  11. Sprinkle top of casserole with remainder of the shredded cheese.
  12. Bake for 25 minutes or casserole is hot and bubbling.
Notes
Recipe adapted from Fight Back With Food: Use Nutrition To Heal What Ails You, Readers Digest Association, Inc. cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 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.

 

 

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©2007-2015 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.

Colcannon with Kale

I see many recipes with potatoes and kale in soups, kale in smoothies and  kale in salads.  I looked through my cookbooks and found one called “Colcannon with Kale” by Craig Claiborne in the The New York Times Menu Cook Book, 1966.  Colcannon was new to me; internet information identified it as a traditional Irish dish of mashed potatoes with cabbage or kale.

Recently there have been many recipes of russet potatoes mashed with cauliflower, parsnips or carrots. Thanks to   The Kitchen of Lindy Sez she has a good recipe for mashed potatoes, carrots and caramelized onions. I have done the cauliflower and parsnips but not the carrots or kale.  So I tried the Colcannon with Kale.

Colcannon with Kale and dollop of butter ready to serve.

Colcannon with Kale and dollop of butter ready to serve.

 

Kale  has 33 calories in one cup and a good source of vitamins A, C and K, rich in potassium, iron, manganese and phosphorus.  Due to the curly leaves of kale, it is important to thoroughly wash and rinse to remove any traces of sand or dirt before cutting the kale.

Russet potatoes are the all-purpose potato that I use, Yukon Gold could also be used in its place, or a white potato of your personal preference.

Russet potatoes ready for boiling.

Russet potatoes ready for boiling.

 

Colcannon with Kale
 
Prep time
Cook time
Total time
 
An Irish dish of potatoes and kale gives mashed potatoes a new taste and texture.
Author:
Recipe type: Vegetables
Cuisine: Irish
Serves: 8
Ingredients
  • 2 pounds white potatoes
  • 2 teaspoons salt
  • 3 cups finely diced kale
  • 3 tablespoons minced onion
  • 3 tablespoons butter
  • ⅛ teaspoon white pepper
  • 1 to 2 tablespoons milk
Instructions
  1. Preheat oven to 400 F.
  2. Peel, dice and cook potatoes in boiling water with ½ teaspoon salt until tender, about 20 minutes.
  3. Drain potatoes, return to saucepan and mash the potatoes.
  4. Wash kale, cut away the stalks, finely dice the kale, cook in boiling water with ½ teaspoon salt until tender, about 5 minutes.
  5. Drain well and add to the mashed potatoes.
  6. Saute the onion in 1½ tablespoon butter until translucent, add to the potatoes and kale.
  7. Add 1 teaspoon salt, pepper and milk.
  8. Stir until smooth.
  9. Pour vegetable mixture into a greased baking dish, dot with 1½ tablespoons butter or to taste.
  10. Bake 15 to 20 minutes.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 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.

A simple evening menu for the family.  A suggestion:  try finely crushed soda crackers instead of bread crumbs or purchased bread crumbs when breading meats for sauteing. The crackers provide add some salt and decreases need for salt in the preparation.

 

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©2007-2015 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.