Tag Archives: vegetarian

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

Broccoli Rice Cheese Casserole

Julia Ann
A good recipe to have for pitch-in dinners and a winter comfort food for week day dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Rice Vegetable Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1/2 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 10 3/4 ounces Nacho cheese soup
  • 1/2 cup milk
  • 1/4-1/2 cup cheddar cheese shredded
  • 2 tablespoons bread crumbs finely chopped
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper

Instructions
 

  • Cook the long grain rice in the chicken broth until broth is absorbed.
  • Cut and dice the onion, garlic, peppers.
  • Put into a small microwave dish, add 1 teaspoon water.
  • Microwave 1 minute or until onion is translucent.
  • Steam the cut broccoli, just until crisp.
  • In a larger pan blend the Nacho soup and milk, cook until hot and bubbly.
  • Add the broccoli, diced vegetables, and rice, stir to blend.
  • Pout into a 9 x 9 x 2 casserole.
  • Sprinkle with bread crumbs.
  • Sprinkle shredded cheese on top.
  • 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. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
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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.

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

 

 

 

 

 

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

Julia Ann
Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Course Pizza
Cuisine American
Servings 8 slices

Ingredients
  

  • PIZZA DOUGH
  • 2 1/4 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
  • 1/2 cup tomato sauce
  • 1-2 cups cauliflower 1/4 inch slices and small florets.
  • 1 red pepper 1/4 inch slices or rings
  • 1/4 cup onion diced
  • 1 garlic clove minced
  • 1 cup crimini mushrooms sliced
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Pecorino-Romano cheese
  • Chopped parsley
  • Red pepper flakes

Instructions
 

  • PIZZA DOUGH
  • Put water in a large bowl.
  • Sprinkle with the yeast.
  • Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
  • Add the flour and stir until thick dough and sticky.
  • Pour our on a floured bread board and knead until smooth and elastic.
  • Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
  • Roll out into a pizza pan.
  • Preheat oven to 425 F.
  • FILLING:
  • Spread tomato sauce over the pizza dough.
  • Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
  • Lay the cauliflower slices and florets evenly on top of the cheese.
  • Spread with the onion and garlic.
  • Spread the mushroom slices evenly on top.
  • Add the cheeses.
  • Add chopped parsley and red pepper flakes to taste

Notes

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

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

Sweet and Sour Sauce

Condiment:  Sweet and Sour Sauce

Sometimes my refrigerator looks as though all we eat are condiments:  ketchup, mustard, salsas, mayo, chili sauce, and oriental sauce.  Finally I found one oriental Sweet and Sour Sauce to be enjoyed on many dishes:  vegetables, poultry, meats and seafood which is easily made in my own kitchen.  I have a sweet-loving husband who likes to eat everything with sugar” on it.  It seems this sauce satisfies the ‘sweet tooth.’

Sweet and Sour Sauce

Sweet and Sour Sauce

I do not remember the original source of this Sweet and Sour Sauce, I  first published it with the Oriental Vegetable and Rice Bowl. 

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

House Favorite Sweet and Sour Sauce

Roasted and steamed vegetables lacked that little extra piazza.  This Sweet and Sour Sauce became the house favorite condiment for that extra special zip. 

Sweet and Sour Sauce

Julia Ann
Enjoy a basic Sweet and Sour Sauce for mixing with vegetables or as a condiment for meats, poultry and seafood.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Sauce
Cuisine Asian
Servings 1 cup

Ingredients
  

  • 3/4 cup of white sugar
  • 1 tablespoon dry white wine or water
  • 3 tablespoon white wine vinegar
  • 2 tablespoons lite soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons cornstarch
  • 1/2 cup water

Instructions
 

  • Put the first 5 ingredients into small sauce pan.
  • Stir the cornstarch into the water until smooth and dissolved.
  • Add to the sugar mixture.
  • Whisk to blend.
  • Heat over low heat, stirring until thickened.
  • Keep warm to add to steamed vegetables.

Notes

The sauce can be served cold or warmed to use as a condiment. --------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes 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.
Tried this recipe?Let us know how it was!

 

Meat, poultry and seafood can be enhanced with the same Sweet and Sour Sauce

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

  

Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

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

Go southwest!

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

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

Southwest Vegetarian Pot Pie

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

Ingredients
  

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

Instructions
 

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

Notes

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

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

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

 

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

Julia Ann
A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta, Vegetables &amp
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 7 ounces of whole grain linguine

Instructions
 

  • Prepare linguine to the package instructions and drain well.
  • Heat the 2 tablespoons of olive oil in a large skillet.
  • Saute onion, garlic and ginger until softened.
  • Add the chopped vegetables, cook over medium heat 10 minutes.
  • Add the roasted peanuts.
  • In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  • Whisk together.
  • Add the pasta to the vegetables.
  • Pour the dressing, olives and herbs over pasta and vegetables.
  • Toss together blend flavors; heat through.
  • 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®  bring
you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

 

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

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