grain and legume casseroles
brains and legumes are convenient staples to keep on hand. They make quick and easy dishes that appeal to the health conscious. With the introduction of some new grains and a renewed interest in some of the old standbys, grains are returning to the spotlight.
Rice is classified as short grain, long grain, and fragrant grain. White rice is milled to remove the husk and bran. Brown rice has the husk removed but not the bran. Converted rice has been boiled in its husk and is more nutritious.
Rice casseroles make wonderful complementary side dishes to serve with an entrée. The neutral flavor of rice makes a base for other ingredients and adds stability to the dish.
Legumes are dried beans, peas, lentils, and soybeans. They are rich in nutrients, especially protein, and are often served as a meat substitute. They are filling, satisfying, and economical.
polenta lasagna
Lasagna doesn’t always have to be made with noodles. Here, homemade polenta slices are arranged in layers with a tomato-mushroom sauce, spinach, pesto, and ricotta cheese, and the dish is topped with mozzarella. Make the polenta several hours or a day ahead to allow it to firm up before assembling.
Basic Polenta, turned into a rectangular dish and chilled
2 teaspoons vegetable oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
4 ounces small mushrooms, sliced
1 can (15 ounces) crushed tomatoes in thick purée
1 teaspoon salt
Freshly ground pepper to taste
1 package (10 ounces) frozen spinach, thawed and squeezed dry
1/4 cup Basil Pesto or commercially prepared pesto
1 cup ricotta or cottage cheese
1 cup grated mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
MAKE Basic Polenta.
IN a saucepan over medium heat, warm oil. Add onion, garlic, and mushrooms and sauté until tender, about 5 minutes. Stir in tomatoes, 1/2 teaspoon of the salt, and pepper and simmer, uncovered, 5 minutes. Set aside.
IN a small bowl, mix spinach, pesto, ricotta cheese, and remaining salt.
PREHEAT oven to 350°F. When polenta is firm, remove from dish, place on a smooth surface, and cut into 1/2-inch slices. Arrange a layer of polenta slices in a 71/2-by-113/4-inch baking dish lightly coated with cooking spray or oil. (Trim slices to fit; there may be some left over.) With a spoon, spread half of the spinach mixture over polenta slices. In layers, cover with half of the sauce, and then half of the mozzarella cheese. Repeat the layers, beginning with polenta slices. Sprinkle with Parmesan cheese.
BAKE, uncovered, until bubbly, about 45 minutes. Let stand 10 minutes before serving. Cut into squares to serve.
SERVES 6
creamy polenta with sautéed vegetables
Here, Basic Polenta is made creamier by adding ricotta cheese then topping it with cooked vegetables and herbs.
VEGETABLE 5AUTÉ
1 tablespoon vegetable oil
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
1 small zucchini, unpeeled, cut into 3/8-inch slices
1 clove garlic, minced
8 ounces (8 to 10) mushrooms, quartered
2 tablespoons dry white wine
1/2 cup chopped tomatoes, drained
2 tablespoons chopped fresh parsley
3 fresh basil leaves, slivered, or 3/4 teaspoon dried basil
1/4 teaspoon salt
Freshly ground pepper to taste
Basic Polenta, freshly made
1/2 cup ricotta cheese
3 tablespoons freshly grated Parmesan cheese
PREHEAT oven to 350°F. Make the vegetable sauté: In a medium skillet over medium heat, warm oil. Sauté onion and bell pepper, 2 minutes. Add remaining vegetables, except tomatoes, and sauté until vegetables are tender-crisp, about 10 minutes longer. Add wine, tomatoes, parsley, and basil. Season with salt and pepper and simmer several minutes to reduce wine and blend flavors. Set aside.
IN a large bowl, mix Basic Polenta and ricotta cheese. Turn into a 10-inch deep-dish pie plate lightly coated with cooking spray or oil. Pour Vegetable Sauté over polenta and sprinkle with Parmesan cheese.
BAKE, uncovered, until bubbly, about 30 minutes.
SERVES 6
california casserole
Serve this delicious side dish of rice, chiles, vegetables, and cheese to accompany a marinated pork roast and corn on the cob for your next backyard gathering (or any time of the year). Prepare in advance for relaxed entertaining.
2 cups Rich Chicken Stock, canned low-sodium chicken broth, or water
3/4 cup long-grain white rice
2 cups light sour cream
2 cans (4 ounces each) diced green chiles, drained
1/2 cup sliced green onions, including some tender green tops
1 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley
2 large zucchini, unpeeled, cut into 1/4-inch slices
3 tomatoes, seeded, sliced, and drained
4 cups (about 1 pound) grated Monterey Jack cheese
PREHEAT oven to 350°F. In a medium saucepan over high heat, bring stock to a boil. Add rice, reduce heat to low, and cook, covered, until liquid is absorbed, about 20 minutes. Set aside.
IN a medium bowl, mix sour cream, chiles, onions, oregano, salt, pepper, and parsley.
IN a 4-quart casserole dish lightly coated with cooking spray or oil, add half of each of the following in layers: rice, sour cream mixture, zucchini, tomatoes, and cheese. Repeat the layers, ending with cheese.
BAKE, uncovered, until bubbly, 45 to 50 minutes. Let stand 5 minutes before serving.
SERVES 6
famous spinach-rice casserole
I am repeating this special recipe from one of my other cookbooks because it is so good and definitely belongs in a casserole book. It is a family favorite to serve with whole salmon or turkey.
Famous Spinach-Rice Casserole was adapted from a dish served at Lupos, an old San Francisco restaurant no longer in operation. I think it will become one of your favorites, too.
3 large eggs
2/3 cup milk
2 tablespoons butter or margarine, melted
1/2 cup finely chopped yellow onion
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
Dash of ground nutmeg
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
3 cups cooked long-grain white or brown rice
3 cups grated cheddar cheese
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
PREHEAT oven to 350°F. In a large bowl, using a whisk, beat eggs until blended. Add milk, butter, onion, parsley, thyme, nutmeg, salt, and Worcestershire sauce and mix well. Fold in rice, 2 cups of the cheese, and spinach. Turn the mixture into a 4quart casserole dish or baking dish lightly coated with cooking spray or oil.
BAKE, uncovered, until bubbly, about 45 minutes. Sprinkle remaining 1 cup cheese evenly over top and bake, uncovered, until cheese melts, about 5 minutes longer.
SERVES 8
nice rice with cashews
This makes a large quantity and is a wonderful complementary dish to serve with most meats and seafood. The cashews add a pleasant nutty flavor and extra crunch.
1/2 cup (1 stick) butter or margarine
12 ounces mushrooms, sliced
6 green onions, including some tender green tops, sliced
2 large cloves garlic, minced
2 cups brown rice
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper to taste
11/2 cups coarsely chopped cashews
6 cups Rich Chicken Stock or canned low-sodium chicken broth
1/4 cup chopped fresh parsley
Whole cashews for garnish
PREHEAT oven to 400°F. In a Dutch oven, melt butter over medium heat. Add mushrooms, onions, and garlic and sauté until tender, about 5 minutes. Add rice and stir about 1 minute. Add seasonings and chopped cashews and stir. Add stock, stir, and bring to a boil.
COVER and bake until rice is tender and liquid is absorbed, about 11/4 hours. Transfer to a large decorative serving dish if desired. Sprinkle with parsley and garnish with whole cashews.
SERVES 10 TO 12
artichoke-rice casserole
Tender, meaty artichoke hearts add variety and flavor to this easy-to-make casserole. Serve as a side dish with chicken or turkey.
2 tablespoons butter or margarine
1 cup chopped yellow onion
1 clove garlic, minced
1 cup long-grain white rice
2 cups Rich Chicken Stock or canned low-sodium chicken broth
2 tablespoons dry white wine
1/4 teaspoon dried basil
Salt and freshly ground pepper to taste
1 can (141/2 ounces) artichoke hearts, drained
1/4 cup freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a medium skillet, melt butter over medium heat and sauté onion and garlic until tender, about 5 minutes. Add rice and stir to coat. Add stock, wine, basil, salt, and pepper. Stir, and bring to a boil. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
STIR in artichokes, cover, and bake until liquid is absorbed, about 45 minutes. Remove lid, fluff with a fork, and sprinkle with Parmesan cheese. Bake until cheese melts, about 5 minutes longer.
SERVES 4 TO 6
rice verde
Serve this fresh-tasting, green-flecked rice as an accompaniment to Salmon and Peas or other seafood. Other combinations of greens can be used with this basic rice recipe.
4 parsley sprigs
6 fresh basil leaves, torn
6 green onions, including some tender green tops, sliced
2 cups firmly packed fresh spinach leaves, stems removed
21/4 cups Rich Chicken Stock, canned low-sodium chicken broth, or water
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup long-grain white rice
1 to 2 tablespoons butter or margarine
PREHEAT oven to 350°F. Place parsley, basil, onions, and spinach in a food processor and process until chunky.
IN a medium saucepan over high heat, bring stock, salt, pepper, and rice to a boil. Add greens mixture and mix well. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
COVER and bake until liquid is absorbed, 45 to 50 minutes. Stir in butter.
SERVES 4 TO 6
beer rice
Beer and peanuts give flavor and crunch to this dish—besides, it makes for good conversation. Serve with burgers or hot dogs and chips.
1 cup brown rice
1 cup beer, allowed to go flat
11/4 cups Rich Chicken Stock or canned low-sodium chicken broth
1 tablespoon butter or margarine
1/4 cup salted peanuts, coarsely chopped
1/2 teaspoon salt
Freshly ground pepper to taste
PREHEAT oven to 350°F. Place all ingredients in a 21/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until liquid is absorbed, about 11/4 hours.
SERVES 4
curried rice
Curry powder is a blend of spices used to flavor chicken, lamb, and rice in Indian dishes. In this recipe, apples and raisins are included for extra texture and flavor.
1 cup long-grain white rice
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1 teaspoon curry powder, or more to taste
1/4 teaspoon salt
1 apple, unpeeled, diced
1/4 cup golden raisins (optional)
PREHEAT oven to 350°F. In a 21/2-quart casserole dish lightly coated with cooking spray or oil, stir together rice, stock, curry powder, and salt.
COVER and bake until liquid is absorbed, about 45 minutes. Stir in apple and raisins and bake, uncovered, 10 minutes longer.
SERVES 4 TO 6
salsa rice
This simple combination of rice and salsa makes a lively side dish to serve with Mexican food.
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1 cup long-grain white rice
1 cup commercially prepared salsa
1 small tomato, seeded, chopped, and drained
3 tablespoons chopped fresh cilantro or parsley
PREHEAT oven to 350°F. In a medium saucepan over medium heat, bring stock to a boil. Stir in rice, salsa, and tomato. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
COVER and bake until liquid is absorbed, about 45 minutes. Sprinkle with cilantro or parsley.
SERVES 4
sesame rice
I like to serve this side dish with a teriyaki steak or beef kabobs for a summer patio barbecue. Round out the meal with corn on the cob, a loaf of warm garlic bread, and homemade ice cream.
3 tablespoons sesame seeds
3 tablespoons butter or margarine
1/2 cup sliced celery
1/4 cup chopped yellow onion
1 clove garlic, minced
1 cup long-grain white rice
2 cups Beef Stock or canned beef broth
2 tablespoons soy sauce
PREHEAT oven to 350°F. Put sesame seeds in a medium nonstick skillet over medium heat. Stir until toasted, about 2 minutes. Transfer to a small bowl and set aside.
IN the same skillet over medium heat, melt butter. Add celery, onion, and garlic and sauté until tender, about 5 minutes. Add rice and stir to coat. Stir in stock and soy sauce and bring to a boil. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
COVER and bake until liquid is absorbed and rice is tender, about 45 minutes. Stir in sesame seeds.
SERVES 4
baked risotto
Risotto is a creamy, delectable Italian rice dish that calls for a short-grain rice such as arborio. It is made by gradually stirring hot broth, half a cup at a time, into the rice and stirring constantly. In this recipe, part of this labor-intensive procedure is reduced by baking the rice in the oven, with the same good results. Other ingredients, such as cooked chicken, vegetables, or shellfish can be included.
21/2 cups Rich Chicken Stock or canned low-sodium chicken broth
11/2 tablespoons butter or margarine
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
1 clove garlic, minced
3/4 cup arborio rice
1/4 teaspoon salt
Freshly ground pepper to taste
1 tablespoon dry white wine (optional)
1/3 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a medium saucepan over medium heat, warm stock.
IN another medium saucepan over medium heat, melt butter. Add onion, red bell pepper, and garlic and sauté until tender, about 5 minutes. Add rice, salt, pepper, and wine and stir to coat. Add 1/2 cup hot stock and stir continuously until liquid is absorbed, about 5 minutes. Add all the remaining broth at once, stir and bring to a boil. Transfer rice mixture and broth to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
COVER and bake until all broth is absorbed, about 50 minutes, stirring several times. Stir in parsley. Sprinkle with Parmesan cheese and cook, uncovered, until rice is tender and creamy and cheese is melted, about 10 minutes longer.
SERVES 4 TO 6
spicy peach pilaf
This sweet, spicy rice dish complements chicken, pork, or lamb. If fresh peaches are not in season, use canned drained peaches.
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1/2 teaspoon salt
1 cup long-grain white rice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon honey
2 tablespoons butter or margarine
2 large peaches, peeled, pitted, and cut into bite-size pieces
1/4 cup toasted slivered almonds
PREHEAT oven to 350°F. In a medium saucepan, bring stock and salt to a boil. Add rice and return to a boil. Transfer to a 21/2quart casserole dish lightly coated with cooking spray or oil. Add spices, honey, butter, peaches, and nuts and mix well.
COVER and bake until rice is tender and liquid is absorbed, about 45 minutes.
SERVES 6
asian rice
Fresh sugar snap peas and red bell pepper add color and flavor to this dish. Serve with a marinated flank steak.
2 teaspoons vegetable oil
1/2 cup chopped green onions, including some tender green tops
1/2 cup chopped red bell pepper
3/4 cup chopped celery
1 cup long-grain white rice
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1/4 teaspoon salt
Freshly ground pepper to taste
3 tablespoons soy sauce, or more to taste
1 cup sugar snap peas, trimmed
1/4 cup toasted slivered almonds
PREHEAT oven to 350°F. In a medium saucepan over medium heat, warm oil. Sauté onions, bell pepper, and celery until tender, about 5 minutes. Stir in rice. Add stock, seasonings, and soy sauce and bring to a boil.
TRANSFER mixture to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake 40 minutes. Stir in peas and almonds and cook, covered, until rice is tender and liquid is absorbed, about 10 minutes longer.
SERVES 6
brown and white rice—hazelnut pilaf
Brown rice is the entire rice grain with only the outer husk removed. It has a nutlike flavor, a chewy texture, and is highly nutritious. When paired with white rice and spiked with hazelnuts, it makes an interesting combination.
1 tablespoon butter or margarine
1/2 cup chopped yellow onion
1/4 cup chopped toasted hazelnuts
1 cup brown rice
1/2 cup long-grain white rice
3 cups Rich Chicken Stock or canned low-sodium chicken broth
1 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. In a medium skillet over medium heat, melt butter. Add onion and sauté until soft, about 5 minutes. Add nuts and sauté 2 minutes longer. Stir in rices and mix well to coat. Add remaining ingredients, stir, and bring to a boil.
TRANSFER to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Bake, covered, until all liquid is absorbed, about 1 hour and 10 minutes.
SERVES 6
barley-rice pilaf
There are several kinds of this hearty grain, but the most common is pearl barley. It should be washed and drained thoroughly. With its mixture of barley and brown rice, this dish appeals to the health conscious.
2 tablespoons butter or margarine
1/4 cup chopped almonds
1 yellow onion, chopped
1 clove garlic, minced
2/3 cup brown rice
1/3 cup pearl barley, rinsed well and drained
21/4 cups Rich Chicken Stock, Vegetable Stock or canned low-sodium chicken or vegetable broth
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. In a medium skillet over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 minutes. Add onion and garlic and sauté until tender, about 5 minutes. Stir in rice and barley. Add stock, wine, seasonings, and parsley. Stir and bring to a boil.
TRANSFER to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
SERVES 4
golden pilaf
Pasta and rice together make an interesting combination in this easy-toprepare dish. Serve with grilled pork chops or other meats.
3 tablespoons butter or margarine
1/2 cup broken (in about 1/2-inch lengths) vermicelli
1 cup long-grain white rice
2 cups Rich Chicken Stock or canned low-sodium chicken broth
PREHEAT oven to 350°F. In a medium saucepan over medium heat, melt butter. Add vermicelli and sauté until golden, about 4 minutes. Add rice and stir until kernels are coated, about 1 minute. Add stock and bring to a boil.
TRANSFER to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Cover and bake until liquid is absorbed and rice and pasta are tender, 40 to 45 minutes.
SERVES 6
barley-zucchini pilaf
Barley is paired with zucchini and carrots for a vegetable-and-starch side dish. Rinse barley several times under cold water before using.
2 teaspoons vegetable oil
1/2 cup chopped yellow onion
1 clove garlic, minced
21/2 cups Rich Chicken Stock, canned low-sodium chicken broth, or water
1 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup pearl barley, rinsed well and drained
1 carrot, peeled and grated
2 zucchini, unpeeled, grated, and blotted dry with a paper towel
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. In a medium skillet over medium heat, warm oil. Add onion and garlic and sauté until tender, about 5 minutes. Add stock, thyme, salt, pepper, and barley. Stir and bring to a boil.
TRANSFER barley mixture to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Stir in carrots.
COVER and bake 40 minutes. Stir in zucchini and parsley. Cover and bake until liquid is absorbed and zucchini is tender, 25 to 30 minutes longer.
SERVES 4
bulgur pilaf
Bulgur, sometimes called cracked wheat, is a nutritional staple in the Middle East. It has a tender, chewy texture and is wonderful in pilafs or salads.
1 tablespoon butter or margarine
4 green onions, including some tender green tops, sliced; or 2 shallots, chopped
1 cup bulgur
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup sliced pimiento-stuffed green olives
2 tablespoons chopped fresh parsley
PREHEAT oven to 350°F. In a medium saucepan over medium heat, melt butter. Sauté onions until tender, about 5 minutes. Stir in bulgur. Add stock, salt, pepper, and olives. Stir and bring to a boil. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
BAKE, covered, until liquid is absorbed, 45 to 50 minutes. Add parsley and fluff with a fork.
SERVES 4 TO 6
spicy baked black beans and toppings
Black beans, also called turtle beans, are popular in Mexico and South America. They are available dried or canned. Serve with Festive Chicken Casserole. The toppings add variety and flavor.
3 cans (15 ounces each) black beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup chopped fresh cilantro or parsley
3 tablespoons Fresh Tomato Salsa, or commercially prepared salsa
1 tablespoon red wine vinegar
2 tablespoons water
TOPPINGS
2 hard-cooked eggs, chopped
2 tomatoes, seeded, diced, and drained
6 green onions, including some tender green tops, chopped
Light sour cream
Grated cheddar cheese
2 avocados, peeled and cubed
PREHEAT oven to 350°F. Mix all ingredients in a large bowl and place in a 21/2-quart casserole lightly coated with cooking spray or oil.
COVER and bake until heated through, about 30 minutes. Serve with toppings.
SERVES 6
easy baked beans
This old standby casserole of assorted canned beans is popular for summer barbecues. Other beans such as lima, garbanzo, or butter beans may be substituted for kidney and black beans.
1 small yellow onion, chopped
1 clove garlic, minced
2 cans (16 ounces each) pork and beans, including sauce
1 can (151/4 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1/2 cup catsup
2 teaspoons commercially prepared yellow mustard
1/2 teaspoon salt
1/2 teaspoon chili powder
1 tablespoon cider vinegar
1/4 teaspoon freshly ground pepper
PREHEAT oven to 350°F. Stir together all ingredients in a 3- or 4- quart casserole dish lightly coated with cooking spray or oil.
COVER and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 minutes longer.
SERVES 8 TO 10
black bean chili bake
Dried beans may be used, but for convenience and quick preparation, canned black beans are perfect.
1 tablespoon vegetable oil
1 cup chopped yellow onion
3 cloves garlic, minced
1/2 cup chopped green bell pepper
3 cans (15 ounces each) black beans, rinsed and drained; or 2 cups dried beans, soaked and cooked
1 can (141/2 ounces) whole tomatoes, chopped, juice from can included
1 can (8 ounces) tomato sauce
1 cup beer, allowed to go flat
1 jalapeño chile pepper, seeded and diced; or 2 tablespoons canned diced green chiles
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper to taste
TOPPINGS
Light sour cream or yogurt
Grated cheddar or Monterey Jack cheese
Chopped onions
Lime wedges for garnish
PREHEAT oven to 350°F. In a Dutch oven over medium heat, warm oil. Add onion, garlic, and bell pepper and sauté until tender, about 5 minutes. Add beans, tomatoes, tomato sauce, beer, chile, and seasonings and mix well.
COVER and bake until flavors are blended, at least 1 hour, stirring once.
SERVES 6
border beans
A variety of beans are combined for this savory side dish, ideal for a barbecue or picnic. Bacon or ham is added for extra flavor, but it is optional.
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 cup chopped yellow onion
5 or 6 slices bacon, cooked and crumbled; or 1 cup cubed, cooked ham (optional)
1 can (4 ounces) diced green chilies
3/4 cup beer, allowed to go flat
1/4 cup catsup
1/4 cup chili sauce
1/4 cup molasses
1 teaspoon chili powder
PREHEAT oven to 350°F. In a 21/2-quart casserole dish or bean pot lightly coated with cooking spray or oil, combine all ingredients and mix well.
BAKE, uncovered, stirring occasionally until flavors have blended and desired consistency is reached, about 11/2 hours.
SERVES 8
fiesta casserole
Credit for this filling casserole goes to my daughter, Julie, who came up with this vegetarian dish to feed her three hungry teenagers. In fact, it is so easy to prepare, they all can make it.
1 tablespoon vegetable oil
1 yellow onion, chopped
2 large eggs, beaten
1 cup low-fat cottage cheese
1 can (4 ounces) diced green chiles, drained
2 tablespoons chopped fresh cilantro or parsley (kids prefer parsley)
1/4 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper to taste
1 package (12) corn tortillas, cut into 3/8-inch strips
1 can (16 ounces) refried beans
3 medium tomatoes, seeded, sliced, and drained
2 cups grated Monterey Jack cheese
2 cups grated cheddar cheese
TOPPINGS
Chopped pitted black olives
Sliced green onions
Light sour cream
PREHEAT oven to 350°F. In a small skillet over medium heat, warm oil. Add onion and sauté until tender, about 5 minutes. Set aside.
IN a medium bowl, combine eggs, cottage cheese, chiles, cilantro, seasonings, and cooked onion.
IN a 9-by-13-inch baking dish lightly coated with cooking spray or oil, add half of each of the following in layers: the tortillas, cottage cheese mixture, beans, tomatoes, and the combined Monterey Jack and cheddar. Repeat the layers.
BAKE, uncovered, until bubbly, 30 to 40 minutes. Let stand 10 minutes before serving. Pass the toppings.
SERVES 6 TO 8
tuscan beans
Here is a short-cut version of the classic Italian bean dish. Serve with a mixed green salad with Italian dressing.
1/2 cup diced pancetta, or 4 strips bacon, coarsely chopped
1 teaspoon olive oil (optional)
1/2 cup chopped yellow onion
1 clove garlic, minced
2 cans (15 ounces each) cannellini (white kidney beans), rinsed and drained
1 can (15 ounces) ready-cut, peeled tomatoes, juice from can included
1 teaspoon dried sage
1/4 teaspoon salt
Freshly ground pepper to taste
2 teaspoons balsamic vinegar or red wine vinegar
2 tablespoons chopped fresh parsley
Freshly grated Parmesan cheese for sprinkling on top
PREHEAT oven to 350°F. In a small skillet over medium heat, cook pancetta 4 minutes. Add oil if needed (bacon will not need oil). Add onion and garlic and sauté until vegetables are tender and pancetta is crisp, about 5 minutes longer. Set aside.
IN a 21/2-quart casserole dish lightly coated with cooking spray or oil, add beans, tomatoes, seasonings, and pancetta-onion mixture and mix well.
BAKE, uncovered, until bubbly, about 35 minutes. Stir in vinegar and sprinkle with parsley and Parmesan cheese before serving.
SERVES 4