Category Archives: Main Dishes & Casserole Recipes
With the sunshine out, and outdoor activities in full swing, we are all looking for quick and easy meals that limit our time in the kitchen. The good news is that you can put flavourful meals on the table in 15 minutes, thanks to spices that most of us already have in the pantry and Minute Rice ready to serve rice cups.
Baked potatoes night after night can suck the life out of any dinner creation. Step outside your comfort zone and use these spuds to make a dish inspired by the cuisine of India.
Healthy pizza really does exist. The key is using whole grains, going easy on the cheese, and loading up on cancer-fighting veggies. Whole-wheat pitas keep prep time short and portion size realistic. You can use any in-season vegetables, but this version features spiced butternut squash and roasted Brussels sprouts. Top with crunchy pecans and fresh sage for a simple, savory winter dinner.
Fall is when Canadians start looking for hearty comfort food. But dishes that warm the soul don’t have to be the calorie bomb we often expect. Rose Reisman, cookbook author and renowned healthy living advocate, serves up a new take on a family favourite, with only 270 calories and a healthy 25.6g of protein per serving.
Long before sunrise, Amish families are up and about the farm. You can see the white-green glow of gas lanterns bobbing along between buildings as everyone heads out into the dark for their morning chores. By the time the cows are milked, the barn cleaned out and the animals fed, the sun is coming up and everyone is very hungry.
Finding a way to feed a family of ten and twelve children plus adults on a budget is never easy so the Amish learned to work with the food at hand. The result are recipes that are hearty but don’t cost a lot to make.
Texas-style chili is a bowl of meat with blazing heat. Cincinnati chili tastes more of spices than heat. You ladle Texas chili into a bowl, while Cincinnati chili is served as a topping for spaghetti or hotdogs that the locals call coneys.
As a busy mother and wife, I don’t always have time to cook an hour long dinner in the evenings. To solve this problem, I like to make our own freezer meals that I can thaw out, reheat or cook…and have on our dinner table in less than 30 minutes.
The Acadians centered in south Louisiana, or more commonly known as Cajuns have a term for sauted onions, celery and green pepper,…The Holy Trinity. It is the aromatic foundation of such famous Cajun dishes as gumbo, jambalaya and etouffee.
I am sure we are all familiar with the traditional green bean casserole. In fact, my guess is that most of us have made it; I know I have. And there is nothing wrong with that casserole. To be honest, I love it and my daughter-in-law and I think we have to have it for every holiday and special occasion. But in going through one of the many old cookbooks I inherited when my mother passed away, I came upon this old-fashion homemade dish titled “Thelma’s Green Bean Casserole”. Since green beans are one of my favorite foods, I was intrigued. Here is a green bean casserole that does not have canned soup or canned French-fried onion rings among its ingredients. The ingredients are pretty healthy and it is tasty. To add a modern more diet friendly touch, substitute salt-free butter for the butter called for in the recipe. Also switch to low-fat or fat-free sour cream and low-fat cheddar or other cheese.
Eat your vegetables:
I am going to start off right up front stating that I don’t like vegetables very much. I have always had to force myself to eat them to stay healthy. And rarely do I find a sauce or recipe that can make them more appealing to me (try green beans Italian style). But I can swallow a lot of vegetables when I eat vegetable lasagna. So even if you don’t like vegetables, I believe you will immensely enjoy this dish. If you are a vegetable hater, live on the wild side and try my recipe.
The true “bowl of red” does not contain any beans, nor does it have any tomatoes. The meat used is a finely diced beef chuck, and not ground beef.
All of the ingredients used in this chili con carne recipe can now be found in markets today in most areas of the United States. Serve this chili with flour tortillas, corn tortillas, or cornbread.
Let fresh dill dazzle your palate as it heightens the flavors of green peas and red potatoes. Fresh dill adds a unique flavor to this dish that says let’s celebrate summertime.
Rosemary is one of my favourite herbs – its clean, spiky scent pervading my kitchen takes me to the South of France on a warm summer’s day. It is the hardiest plant in my herb garden, surviving our driest summers and putting out new growth as soon as the winter rains begin. You can pick from it all year round and it has useful medicinal properties too.
Traditional nursery food has made a come back in our family recently. I haven’t bothered making shepherd’s pie (or cottage pie, as it is also known) for ages, as the children just used to eat the potato from the top and leave the mince. Mince in general has been rejected too. If I use the same minced beef to make meatballs or burgers the kids devour it, but they hate picking out all the little bits of vegetables that I hopefully put into it, when I make the shepherd’s pie, in the hope of smuggling a few vegetables into their diet. Anyway my son actually requested shepherd’s pie the other day, so yesterday I made it and they gobbled it up, vegetables and all, several servings each, so I’ve gained one more dish for the regular list.
There is no reason a baked casserole can’t be comfort food and healthy at the same time. This week’s recipe does just that by working cottage cheese into your diet, which is a good source of protein and calcium, and featuring summer vegetables.
Pesto pairs perfectly with pasta, especially pesto made with watercress. Easy to prepare, pesto is rooted in Genoa, Italy, in the scenic province of Liguria. Dating back to the 16th century, pesto is one of the oldest oil-based sauces in Italy. It evolved because Ligurian sailors, wanting a change from fish and spicy foods, started to prefer the herbs and vegetables from the local countryside.
Mix up a delicious batch of colorful chili to celebrate Cinco de Mayo. Although many refer to this holiday as Mexico’s Independence Day, Cinco de Mayo actually marks the1892 battle in Puebla, Mexico, when an outnumbered Mexican army defeated the French. This was a turning point in Mexico’s struggle for independence.
Baking or cooking recipes with a Vermont maple syrup is easy to make and serve. These are perfect to serve in social gatherings. Make sure that the Vermont Maple syrup you buy is fresh.
Hoppin’ John recipe, with black eyed peas and chopped vegetables, along with a ham bone or ham hocks and seasonings.
Jambalaya has so many components that preparing it may seem like a massive undertaking, but the recipe that comes with Uncle Ben’s converted rice makes it look so easy: just combine all the ingredients together on the stovetop and simmer until done.
What is bison like? Seeing it at gourmet butchers and natural food stores, I wondered. But finding ground bison at Costco got me to finally try it.
With spring come thoughts of all things green, including cabbage and St. Patrick’s Day. You can create your own unique and healthy dish to celebrate the wearing of green by pairing cabbage with turkey to make a mouthwatering ragout.
Paella is Spain’s gift to the world; or to be more precise, Valencia’s legacy. The history of the dish explains how it was first made in open fields by mixing cooked rice with just about anything starting from snails to rabbits. The original Valencian Paella is a mixture of rice with meat, snails, eels, vegetables, beans and seasoning. Saffron is an important ingredient in this dish; the spice gives the rice its lovely color and flavor. Any festival or get-together in Spain is an occasion for a Paella lunch; this is cooked in huge quantities by whole communities. The dish is a part of the culture of the city and there are even Paella competitions.
We all need comfort food and a reminder of mom or grandma’s kitchen from time to time. These old fashion recipes are as good today as they were then. Share your memories with your family while you sit around the table enjoying this dishes!
Hoppin’ John recipe, with black eyed peas and chopped vegetables, along with a ham bone or ham hocks and seasonings.
Every year, my husband and I enjoy planting a backyard garden and one of the things we plant is cabbage, as its easy to grow here in the Mid-Atlantic states. When it comes to harvesting time, we are left with numerous heads of cabbage just waiting for us to use them.
When you make rice for dinner, it’s pretty easy to just double the amount that you cook, thus leaving leftovers for the following day, to turn into fried rice. When you look for a fried rice recipe, easy to make, you’ll find a large number of recipes, some complicated, some not so much. But really, you can whip up your very own recipe with very little work.
Crunchy cashews, cancer protective broccoli and a bit of pork all combine to produce a wonderful dish that is big on both taste and nutrition and fast and easy to prepare.
Chase the mid-winter blues away with wholesome comfort foods
The colder weather of winter has many looking for some comforting wholesome meals to share with friends and family. This winter try delicious recipes that will create tantalizing smells in the home and warm everyone sitting around the table.
The appetizer is very important during mealtimes because it entices anyone to eat. It serves as an opener in every meal. Thus, it would be great to serve something tasty and aromatic as appetizer. Moreover, a truly scrumptious appetizer is ideal for those with finicky eaters; the excellent taste of the dish will make it a treat for anyone. It is also important to note that the recipe should be easy to cook. Convenience is another important factor when looking for a great dish to prepare. This will give anyone an easy time to prepare any recipe. Hence, one will have more number of hours to cook up something special for the family.
One quick and easy way to feed the family is with Sloppy Joes. This mixture of meat, onions, and sauce cooked together makes great, easy sandwiches. Ready in minutes in one skillet or left to simmer for hours in a slow cooker, they are a busy family’s dream. When the family is going in different directions to school activities, games, etc, a pot of Sloppy Joes is the perfect way for each to find a hot meal at whatever time they hit the kitchen. Here we offer three different versions of Sloppy Joes, all sure to please that busy family of yours! The Rice Sloppy Joes had a grain to your sandwich while it almost goes undetected. For a healthier version, use brown rice and whole-wheat buns. Cheesey Sloppy Joes have cheese spread (Velveeta) cooked right in and the Smokey Sloppy Joes use liquid smoke for an outdoor grill flavor. Serve with a condiment/veggie tray of an assortment of pickles and carrot and celery sticks, fresh broccoli florets, etc.
When temperatures hover below freezing and snow and ice cover the ground in some parts of the country many folks are home bound and cooking or gathering in the kitchen often feels comforting. Kitchens are traditionally warm, inviting places for folks to gather. In many cases the kitchen is the warmest and the coziest room in the home. In that setting comfort foods are often the first things that cross our minds. For some folks the simple potato sends comfortable signals. The recent cold and wet weather caused me to think of one of my favorite comfort foods, the potato. Potatoes are a staple in most pantries, they are versatile, fairly quick to prepare and are comforting. Potatoes can be a side dish or the main dish. Some of my family‘s favorite ways of preparing potatoes are potato pancakes, potato soup and a simple potato casserole. The potato casserole was shared by my son-in-law and the potato pancakes were often served by my mother as a way of using up leftover mashed potatoes. All three recipes are simple and rely on ingredients that are very readily available.
Fall is a great time to try new recipes. Why? Because the markets are bursting with bounty of the harvest season. -Included in that bounty is the fall harvest of grapes, which are in fine fresh supply through January. Besides their long season, grapes are amazingly versatile as an ingredient.
Here’s a sophisticated plate to serve while friends and family are watching the game at home, or for any gathering that calls for some creative gourmet cooking. The spicy grape chutney is a natural with roast beef.
This article is a mish-mesh (to use my grandma’s words) of recipes from my old fashion recipe collection. I have a large collection of old-fashion recipes and constantly get requests to publish more of them for your reading or dining pleasure. So today’s article is a nod to you readers who enjoy these vintage recipes. There is no rhyme or reason to this article except for some really good old-fashion recipes, although I guess they would both be considered perfect for chicken or turkey meals. Included are recipes for Granny Pearl’s Dumplins and an old fashion Southern Cornbread Dressing.
The United Kingdom has some unusual names for foods. We have all heard some of them in movies, if not a cooking show or two. I wondered where some of the names come from, like Bubble and Squeak. I came across this name and it made me curious. Not only why that particular name, but what is in the dish that it be called by that name?
We grow a lot of green peppers in our garden every summer season. They are inexpensive and you only need a few plants. When I make stuffed peppers, I like to make them in big batches as they freeze well for future meals.
Here is my favorite recipe that I make for my family.
Home made pasta is a delight to the palate.
If you have never had the opportunity to ever taste home made pasta then this recipe will literally blow you away! Many people never even consider tackling home made pasta because they have a mistaken idea that it is difficult to make. Nothing could be further from the truth, in fact it is easy, it does however require some time – in no way can it be considered fast food.
So without wasting any of your time, let’s take a step by step look at how to make this particular home made pasta. I call it “Mediterranean Pasta” as it is packed full of Mediterranean aromas, such as fresh basil, oregano and thyme. There is no doubt that this special dish comes from my Italian blood and distant memories of my mother hand making her pasta so many years ago. Bless her!
I was watching a show called Kitchen Nightmares the other night and in this particular episode, Chef Ramsay was helping out the owners of an Irish Pub in New York. One of the dishes Chef Ramsay cooked on this episode was Shepherds Pie. It looked and sounded absolutely delicious, so I figured I would give it a try.
Shepherds Pie or sometimes spelled Shepards Pie, is a dish that is served at pubs throughout England and Ireland. It is traditionally made with finely chopped or ground lamb topped with mashed potatoes. Ground or chopped beef is often substituted for the lamb. When beef is used, the dish is referred to as “Cottage Pie”.
One-pot dishes loaded with earthy garden flavor are not only delicious and convenient, but nutritious as well. This recipe delivers all of that.
Colder weather, football season and chili seem to go together naturally. Chili is an easy-to-make comfort food and has the potential to be quite healthful. This week’s recipe capitalizes on the healthiest aspects of traditional chili – the beans and vegetables. It’s so satisfying, you could easily forgo the turkey and make the dish totally vegetarian.
It’s hard for me to believe, but April 1, 2009 marks the 100th anniversary of my grandmother Elizabeth Rose von Hohen’s birth! When you think about 100 years going by, especially this past 100 years, it’s mind blowing to think of the changes she witnessed. As a little girl Elizabeth would take the reins of the cart and ride down a long narrow lane to the country road which lead to the farm where she would pick up milk for her family.
Many of us, due to convenience or lack of know-how, pair our Thanksgiving turkeys with store-bought stuffing. Although easy to prepare, pre-packaged mixes are generally high in sodium and preservatives and low in nutritional value. Some popular brands even list high-fructose corn syrup among the most prominent ingredients. This recipe features a homemade stuffing that is simple to prepare, healthy and delicious.
Where do you stand in the rice revolution? This is what I call the strong shift toward eating whole-grain brown rice. In the United States, sales of brown rice increased by 58 percent between 2006 and 2011, according to the U.S. Rice Federation. Even more impressive, the places where we eat away from home – restaurants, company cafeterias, etc. referred to as foodservice – have increased the amount of brown rice they bought to serve us by a stunning 126 percent since 2004.
In these days of bank closures, foreclosures and greater than 10% unemployment, it is not easy to buy foods that are healthy for us.
You don’t have to be Irish to love potatoes, so St. Patrick’s Day is a good time for Americans of any ethnic background to join in the celebration at mealtime.
Liven up rice with a medley of herbs and the unique taste and nutritional benefits of spinach. Long grain rice is used in this week’s recipe because it cooks up looser and less sticky than the short-grained variety, which allows for better mixing with the other ingredients.
On a cold winter night, when you crave something rich and hearty, lentil stew hits the spot. With the pungent scents of clove, garlic and roast turkey filling the air, you can almost feel the warmth before your first bite. Better still, this dish freezes well. It’s particularly nice to return from work to a home-cooked meal that simply needs reheating.
When you see Sweet 100s, Early Girl, Red Currant, Brandywine, Lemon Boy, Sun Gold, Marvel Striped, Green Zebra or Black Prince tomatoes at your local farmers market, you know summer is in full swing.