Tag Archives: onion

Beef Barley Soup with Toasted French Bread

Beef Barley Soup

Beef Barley Soup with Toasted French Bread

Beef Barley Soup with Toasted French Bread

Homemade Soup Time!  Beef-Barley Soup

The Beef-Barley Soup the plan forf the day using some left over roast beef.  I like to “re-purpose”  meat into soups. better known as left-overs    The seasoning on the meat is additional seasoning and flavor for the soup. We like our soups thick and chunky, rather than pureed.  There are many delicious soups when using variety in the grains, pasta, and vegetables with or without meats/poultry.

This  beef had a rub of thyme, onion powder, course pepper and kosher salt when it was roasted.  Two cups of the cooked roast beef was cut into 1/2 inch thin pieces for the soup. Onion, celery and mushrooms provided the vegetables to the grain of barley.  In this soup,  rice  or vegetables could be used instead of the barley or stew meat

Beef Barley Soup
 
Prep time
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Thick and hearty beef and barley makes a filling soup for cold weather enjoyment. Mushrooms, celery and onion are the added vegetables.
Author:
Recipe type: Soups
Cuisine: American
Serves: 6
Ingredients
  • 2 cups cooked roast beef, cut in ½ inch thin pieces
  • ⅓ cup diced onion
  • 2 tablespoons celery
  • 1 4 ounce can mushroom, stems and pieces
  • 4 cups of water
  • ¾ cup Quaker Quick Barley
Instructions
  1. Put the roast beef into a Dutch Oven.
  2. Add the onion, celery, mushrooms and barley.
  3. Add 4 cups of water.
  4. Cover, bring to a boil.
  5. Reduce heat, simmer 10 -12 minutes until barley is tender.
  6. Stir occasionally.
  7. More water can be added if too thick.
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.©2007-2017Netta 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.

Beef Barley Soup

Beef Barley Soup

A word about barley…….

There is healing power in eating barley providing vitamin E, the trace mineral selenium and compounds that have antioxidant benefits to increase disease protection.  Eating barley can help lower cholesterol, reduce the formation of blood clots, improve digestion, and reduce the risk of cancer and heart disease.  (Selene Yeager and Editors of Prevention, The Doctors Book® of Food Remedies, Rodale Inc., 2007 p.73 ff.

 

Two Menu Suggestions……. to serve with Beef-Barley Soup

Or

 

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.

 

 

 

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup
 
Prep time
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Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup yellow onion, small chop
  • 3 garlic cloves, minced
  • ¼ cup red bell pepper, small chop
  • ¼ cup celery, ½ inch slices
  • ¼ cup carrot, ½ inch slices
  • 1-2 cups cooked white potato, chopped ½ inch
  • 2 cups cooked white navy beans, drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger, minced or grated
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • ⅔ cups of water or more for thinner soup
  • 1½ cup frozen spinach
  • salt and pepper to taste
Instructions
  1. Prepare the white/navy beans or use canned beans.
  2. Cook the white potato, chop
  3. Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  4. Heat oil in large Dutch Oven or kettle.
  5. Add onion, garlic, celery, and carrots.
  6. Cook until onion in tender.
  7. Pour in the beans.
  8. Add tomatoes and juice.
  9. Add potatoes.
  10. Add ginger and seasonings.
  11. Pour in broth and water.
  12. Add the frozen spinach.
  13. Bring to a boil; reduce heat and simmer.
  14. Cook until thoroughly heated.
Notes
Recipe inspired from Hoosier Farmer, January-February 1998..........................
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.

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

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.” Reg. “Trade-marks Canadian Intellectual Property Office. “ 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
 
Prep time
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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.

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.


Chuckwagon Turkey Stew
 
Prep time
Cook time
Total time
 
A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
Author:
Recipe type: Stew
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • ½ cup onion, diced
  • 1 cloves garlic, minced
  • 1-2 tablespoons of jalapeno pepper, diced (more if preferred hotter)
  • 1 tablespoon flour
  • ½-3/4 cup cooked or canned navy beans, drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes, diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • ¼ teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • ¼ cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper
Instructions
  1. Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  2. Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  3. Add the browned turkey to the skillet.
  4. Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  5. Add beans, tomatoes and potatoes.
  6. Stir to blend together.
  7. Add the seasonings.
  8. Simmer for 25 minutes.
Notes
This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
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.

 

Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       

 

Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.

 

 

 

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.

 

Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

 

 

 

 

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.


Ginger, Tomato and Lentil Soup
 
Prep time
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Total time
 
With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4¾ cups
Ingredients
  • 2 cups water
  • ⅓ cup red lentils
  • ¼ cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 10¾ ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger, freshly grated
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ½ teaspoon black ground pepper
  • ½ cup mild Cheddar cheese, shredded or cheese of your choice.
Instructions
  1. In a medium sauce pan, mix together water, lentils, onion and garlic.
  2. Heat to simmer 20 minutes or until lentils are softened.
  3. Add can of tomato soup.
  4. Add one can of water, more if needed or preferred thinner.
  5. Add grated ginger, oregano, salt and pepper.
  6. Simmer 15 minutes.
  7. Serve into soup bowls topped with the shredded cheese.
Notes
Jullia 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.

 

While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

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.

 

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
 
Prep time
Cook time
Total time
 
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

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