Skip to content

Broccoli Wild Rice Casserole

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Serves 12.

Ingredients

  • 2 cups uncooked wild rice
  • 8 cups low-sodium chicken broth, more if needed for thinning
  • 3 heads broccoli, cut into small florets
  • 1 pound white button or crimini mushrooms, finely chopped
  • 1/2 cup (1 stick) butter
  • 1 whole medium onion, finely diced
  • 2 whole carrots, peeled and finely diced
  • 2 stalks celery, finely diced
  • 4 Tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1 teaspoon salt, more to taste
  • 1 teaspoon black pepper
  • 1 cup panko

Preparation Instructions

  1. Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes Set it aside.
  2. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
  3. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color.
  4. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.
  5. Add half the cooked rice to the bottom of a 2-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.
  6. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.
  7. Cover with foil and bake the casserole at 375°F for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Sprinkle on the parsley after you remove it from the oven.

From http://thepioneerwoman.com/cooking/2013/11/broccoli-wild-rice-casserole/

Pear & Hazelnut Muffins

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Makes 12-16  muffins

Ingredients

  • 2 small-medium firm pears
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly (plus more for cups)
  • 2/3 cup (125 grams) natural cane sugar, such as Turbinado, light brown or granulated sugar
  • 1 cup (240 ml) buttermilk
  • 2 large eggs, lightly beaten
  • 1 to 1 1/2 teaspoons vanilla extract
  • 3/4 cup (75 grams) rolled oats
  • 1 cup (125 grams) all-purpose flour
  • 1/2 cup (60 grams) whole wheat flour
  • 3/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom, which I replaced with 1/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg, which I replaced with 1/4 teaspoon freshly grated
  • 3/4 teaspoon kosher salt
  • 1 cup (120 grams) toasted hazelnuts, coarsely chopped
  • 1/2 cup (85 grams) bittersweet chocolate chunks (optional)

Instructions

  1. Heat oven to 425°F. Butter a standard 12-cup muffin tin or line it with papers.
  2. Peel (if you so desire, can be skipped) pears, then halve and core them. Grate pears on the large holes of a boxed grater into a large bowl. You should have about 1 cup grated. Stir in melted butter, sugar, buttermilk, eggs and vanilla until combined.
  3. In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks, if you’re feeling extra indulgent. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.
  4. Fill muffin cups almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Place muffins in oven and immediately reduce the heat to 375°F. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free.
  5. Cool muffins in pans for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days at room temperature in an airtight container.

From http://smittenkitchen.com/blog/2014/01/pear-and-hazelnut-muffins/

Breakfast Potatoes

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Serves 6.

Ingredients

  • 2.5 lbs red potatoes, cut into chunks
  • 2 cloves garlic, minced
  • 1 whole onion, peeled and roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 2 Tbsp olive oil
  • 2 Tbsp butter, melted
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • kosher salt & freshly ground black pepper

Preparation Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.
  3. Pour potatoes onto a rimmed baking sheet. Bake for 20 to 25 minutes, shaking the pan twice.
  4. Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.
  5. Sprinkle with a little more salt and pepper before serving.

From http://thepioneerwoman.com/cooking/2013/08/best-breakfast-potatoes-ever/

Buckwheat Baby with Salted Caramel Syrup

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

Serves 2 (for breakfast) to 4 (for dessert) or 6 to 8 (as a dainty dessert)

Caramel syrup

  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter (or, salted but ease up on the sea salt)
  • Two pinches flaked or fine sea salt
  • 1/3 cup heavy cream

Pancake

  • 3 tablespoons buckwheat flour
  • 3 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon table or fine sea salt
  • 1/2 cup whole milk
  • 2 large eggs
  • 3 tablespoons unsalted butter
  • Confectioners’ sugar, to dust (optional)
  • Salted caramel syrup

Make syrup:

  1. Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly.
  2. Cook the liquefied sugar to a nice copper color.
  3. Add the sea salt and butter and stir until the butter melts.
  4. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth.
  5. Set aside until needed.
  6. Store in the fridge for up to a week. Rewarm gently to thin it out.

Make pancake:

  1. Heat oven to 400 degrees.
  2. Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Leaving a couple lumps behind is fine.
  3. Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides.
  4. Pour in the batter and transfer skillet to the oven.
  5. Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled.
  6. Transfer to a trivet, dust with powdered sugar (if using), drizzle with salted caramel syrup and serve immediately in halves or wedges.

From http://smittenkitchen.com/blog/2012/01/buckwheat-baby-with-salted-caramel-syrup/

Green Soup with Ginger

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...

Serves 5-6.

Ingredients

  • 1 large yellow onion (250g)
  • 2 tablespoons (30 ml.) olive oil
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 1 large sweet potato (12 ounces; 350 g)
  • 1 large leek, white and light green parts (5 ounces; 140 g)
  • 1 bunch spinach (8 ounces; 225 g)
  • 1 large bunch green chard (12 ounces; 350 g)
  • 3 tablespoons (30 g) chopped fresh ginger, plus more to taste
  • 2 cups (500 ml) good-tasting vegetable broth
  • 2-4 teaspoons fresh lemon juice
  • freshly ground black pepper

Instructions

  1. Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
  2. Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.
  3. Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.
  4. Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.

From http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html

(recipe adapted from Love Soup by Anna Thomas)

Roasted Vegetable Orzo

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading ... Loading ...
Serves 4-6.

Ingredients
  • 1 medium delicata squash, seeded & sliced 1/3-inch thick
  • 3 shallots, peeled
  • 2 tablespoons olive oil or melted clarified butter
  • fine grain sea salt
  • 4 medium cloves garlic, peel on
  • 12 kale leaves, washed & dried well, de-stemmed & cut into 3-inch strips
  • 1 1/2 cups / 9 ounces uncooked orzo pasta
  • 1/2 cup / 120 ml plain yogurt
  • For serving: slivered scallions, fresh oregano, toasted nuts or seeds
  • Instructions

    1. Preheat the oven to 400F / 205C with racks arranged in the top and bottom thirds. Line two baking sheets with parchment. You’re going to roast the squash, shallots, and garlic on one sheet, and the kale on another.
    2. Prep the delicata squash, and toss it in a large bowl with the shallots, 1 tablespoon of the olive oil, and a big pinch of salt. Arrange in a single layer on one of the baking sheets, add the garlic and place on the bottom rack, for about 30 minutes. Spin once or twice along the way to get even roasting – let it all get deeply golden.
    3. After the squash is in the oven, use the same bowl to toss the kale with another splash of olive, and pinch of salt. Arrange the leaves on the other baking sheet and bake for about 10 minutes, or until you get a touch of browning, but the leaves are primarily still green. Set aside.
    4. Get the pasta water boiling, salt well, and cook the orzo pasta. Drain and use quickly (warm) OR (if you won’t be serving for a while) run under cold water, and toss with a tiny splash of olive oil.
    5. For the dressing, extract the roasted garlic from its peel, and mash it with a bit of the yogurt and 1/4 teaspoon sea salt. Work in the rest of the yogurt, taste, and add more salt if needed.
    6. When you’re ready to serve, toss the orzo, and roasted vegetables with about half of the yogurt. Turn out onto a platter and sprinkle with scallions, oregano, and seeds/nuts. Serve the remaining yogurt to the side.

    From http://www.101cookbooks.com/archives/roasted-vegetable-orzo-recipe.html

    Chard Stems with Saffron

    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...

    Ingredients

    • 1 pound chard stems
    • 1 quart water simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs, juice of 1 lemon
    • Salt and freshly milled pepper, to taste
    • 1 1/2 tablespoons olive oil
    • 1/2 small onion, finely diced
    • 2 tablespoons approximately, basil leaves, torn into small pieces, plus extra for garnish
    • Pinch of saffron threads
    • 2 tomatoes, seeded and finely diced
    • 2 tablespoons freshly grated Parmesan cheese

    Directions

    1. Preheat the broiler on low.
    2. Trim the chard stems, then cut into 2 to 3-inch lengths, on the diagonal.
    3. Drop them into the simmering water, add 1/2 teaspoon salt, and cook until tender but still just a little resistant to the knife, about 12 minutes. Scoop them out, reserving the cooking liquid.
    4. Heat the oil in a 10-inch skillet with the onion, basil, and saffron threads. Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes. Add the blanched chard stems, season with salt and pepper, then add a cup of the reserved cooking water. Simmer, covered, until the stems are fully tender, about 7 minutes. Remove the lid, add the tomatoes, and cook until the remaining liquid has reduce to a syrupy consistency.
    5. Transfer the cooked chard stems to a small gratin dish. Scatter the cheese over the top then slide under the broiler until the cheese is lightly browned in places. Garnish with a few more torn basil leaves, then serve.

    From Vegetarian Cooking for Everyone by Deborah Madison

    Lemon Blueberry Cornmeal Pancakes

    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...

    Serves 4-6.

    INGREDIENTS

    • 1 Tbsp lemon juice
    • 2 cups milk
    • 2 tsp grated lemon zest
    • 1 cup unbleached all-purpose flour (5 ounces)
    • 1½ cups yellow cornmeal (preferably stoneground)
    • 2 Tbsp granulated sugar
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp table salt
    • 1 large egg
    • 3 Tbsp unsalted butter, melted and cooled slightly
    • 2 tsp vegetable oil
    • 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried

    INSTRUCTIONS

    1. Whisk lemon juice, milk, and zest in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl to combine.
    2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
    3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

    Note: When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.

    From Cook’s Illustrated, July 2003

    Sausage-Kale Breakfast Strata

    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...

    Serves 12 (can easily be halved)

    Ingredients

    • 12 eggs
    • 2-1/2 cups milk or half & half
    • Salt And pepper, to taste
    • 4 Tbsp Minced Fresh Oregano (or Parsley, Basil, Etc.)
    • 1 loaf crusty bread, cut into cubes
    • 2 pounds breakfast sausage patties, cooked and cut into cubes
    • 1 large bunch of kale, torn into pieces
    • Olive oil
    • 16 ounces white mushrooms, halved
    • 2-1/2 cups grated Monterey Jack cheese

    Preparation Instructions

    Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.

    Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.

    Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.

    Layer half the bread, half the kale, half the mushrooms, half the sausage, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.

    Cover with foil and refrigerate overnight if possible.

    To bake, remove from fridge 20-30 minutes before baking. Bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

    From http://thepioneerwoman.com/cooking/2012/01/sausage-kale-strata/

    Cornmeal Griddle Cakes

    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading ... Loading ...

    Makes 8-12 cakes.

    Ingredients

    • 2 cups white or yellow cornmeal
    • 2 teaspoons baking powder
    • 3/4 to 1 teaspoon fine sea salt
    • 1 large egg, lightly beaten
    • 1 cup water, plus more if needed
    • 1/4 to 1/3 cup mild-flavored vegetable oil, for frying

    Directions

    1. In a large bowl, whisk together the cornmeal, baking powder, and salt.
    2. In a second bowl or large liquid measuring cup, whisk the
egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
The batter should be soupy but not watery.
    3. Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. The batter should immediately sizzle at the edges.
    4. Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed.

    From http://leitesculinaria.com/77176/recipes-cornmeal-griddle-cakes.html

    Switch to our mobile site