Casseroles—oh so good!
Published 10:07 am Wednesday, November 29, 2017
Genesis 1:29—And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.
Hello everybody! Hope you had a nice Thanksgiving and didn’t eat too much.
Did you know that casseroles are some of the best ways to use the extra food on hand. There are many different varieties of casseroles that are sure to please just about everyone in your family. Plus, you have the added bonus of putting more nutrition in one big pan. The following recipes come from Recipes for Life…from God’s Garden by Rhonda Malkmus:
1 large onion
3 medium carrots
1 bell pepper
1/2 cup yellow squash
1 cup corn
1 cup peas
1 cup green beans
1/2 cup mushrooms (optional)
Tomato basil sauce (make your own or store-bought, preferably organic.)
Slice potatoes, onion, carrots, bell pepper, green beans and squash. Layer all vegetables into a greased casserole dish. Top with Tomato Basil Sauce. Bake in a 350-degree oven for about 1 1/2 hours or until vegetables are tender.
VEGETABLES & RICE CASSEROLE
3 cups seasoned basmati rice (recipe below)
1 cup peas
2 cups carrots
1 cup celery
2 cups green beans
1 cup corn kernels
1 cup onion
1 cup bell pepper
2 cups vegetable soup stock
1 teaspoon dried oregano
Salt to taste
1 teaspoon dried basil
Cook rice according to directions for seasoned basmati rice (recipe below). While cooking rice, dice carrots, bell pepper and celery, mince onion and slice green beans into small pieces. Remove rice from heat and combine with vegetables and seasonings. Stir to mix thoroughly. Place in a covered casserole dish, pour vegetable stock over the mixture, cover and bake at 350 degrees until the vegetables are tender.
SEASONED BASMATI RICE
This is a favorite on a cold winter evening. The aroma of this rice cooking will tantalize your taste buds.
1 cup brown basmati rice, rinsed and set aside
1/4 cup red and/or green pepper
1/2 cup of celery, chopped
1/4 cup onion chopped
3 cups water plus vegetable soup stock mentioned in recipe above
Steam sauté the celery, onion and peppers in water or vegetable soup stock, until onion is translucent. Add rice and sauté a few minutes (do not let it burn). Add 3 cups of water and bring quickly to a boil. Cover, reduce heat and simmer for 30 minutes. Turn burner off and allow it to sit covered for an additional 15 to 30 minutes. Do not lift lid. Stir and season with a little salt and herbs to taste. Serve alone or use as a base on which to place stir-fried or steamed vegetables.
Hope you enjoy these. Until next time.
Alice Russell, also known as “Me Me,” resides in the Randolph/Saxe area. She can be reached at firstname.lastname@example.org.