My favorite dish to make.
Cheesy Beef n' Rice
1 c Long Grain Rice
2 T Butter
3 c Broth (or water)
2 Carrots, shredded
2 t Beef broth powder (if using water)
1 lb Ground Beef, browned
Parsley
Basil
Salt
Onion Powder
Garlic Powder
1/2 c Cheddar cheese, shredded
Saute rice in butter. Add everything else, save the cheese. Bake at 325 degrees for 45 minutes. Stir twice during baking. Uncover, sprinkle with cheese, and bake until cheese melts.
(can be cooked on the stovetop, covered, until the rice is soft and the liquid is absorbed)
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Sunday, February 6, 2011
Saturday, January 10, 2009
Chickpea & Tomato Pasta Casserole
I made this up as I went along, and I'm not convinced I've got all of the ingredients, so play with the amounts and types of herbs and spices and season to taste!
Ingredients:
1 ~400g tin tomatoes (I used whole peeled Roma tomatoes because that's what I had, but diced or crushed would be fine too)
1 ~400g tin chickpeas (I threw the tinning juice in along with the chickpeas - if you don't add the liquid, double the amount of stock)
About 1 cup (250mL) chicken stock (broth)
1 medium brown onion, thinly sliced
About 1/2 cup port, sherry or red wine
About 2 teaspoons each of dried garlic powder and mixed herbs
About 1 teaspoon each of mixed spice, cinnamon and nutmeg
About 1 teaspoon fresh thyme
About 1 teaspoon fresh mint
About 1 teaspoon fresh oregano
About 2 teaspoons fresh rosemary
Several drops of red Tabasco sauce
Salt and pepper to taste
About 2 cups wholemeal pasta (I used penne, but anything medium-sized would work)
Method:
1. Preheat oven to 180 C
2. Put everything except the pasta in a covered ovenproof casserole dish. Stir thoroughly.
3. Cook for one hour at 180 C.
4. Remove from oven, stir thoroughly, add pasta, return to oven.
5. Cook for a further 45 mins. The pasta will soak up most of the liquid.
6. This will be VERY hot, so let it sit in the serving bowls for 5-10 minutes before you try eating it, or like me you'll have a very sore mouth the next day :D This is great just on its own, or you can put some sour cream or whole egg mayonnaise on the side to add a creamy texture.
Ingredients:
1 ~400g tin tomatoes (I used whole peeled Roma tomatoes because that's what I had, but diced or crushed would be fine too)
1 ~400g tin chickpeas (I threw the tinning juice in along with the chickpeas - if you don't add the liquid, double the amount of stock)
About 1 cup (250mL) chicken stock (broth)
1 medium brown onion, thinly sliced
About 1/2 cup port, sherry or red wine
About 2 teaspoons each of dried garlic powder and mixed herbs
About 1 teaspoon each of mixed spice, cinnamon and nutmeg
About 1 teaspoon fresh thyme
About 1 teaspoon fresh mint
About 1 teaspoon fresh oregano
About 2 teaspoons fresh rosemary
Several drops of red Tabasco sauce
Salt and pepper to taste
About 2 cups wholemeal pasta (I used penne, but anything medium-sized would work)
Method:
1. Preheat oven to 180 C
2. Put everything except the pasta in a covered ovenproof casserole dish. Stir thoroughly.
3. Cook for one hour at 180 C.
4. Remove from oven, stir thoroughly, add pasta, return to oven.
5. Cook for a further 45 mins. The pasta will soak up most of the liquid.
6. This will be VERY hot, so let it sit in the serving bowls for 5-10 minutes before you try eating it, or like me you'll have a very sore mouth the next day :D This is great just on its own, or you can put some sour cream or whole egg mayonnaise on the side to add a creamy texture.
Tuesday, September 30, 2008
Wheatbelt Casserole
This is my own recipe, a perfect hearty casserole for a cold day when you want something that is both easy and tasty. It brings together the tastes of the Western Australian wheatbelt and the surrounding bush (lamb and kangaroo, and wheat pasta), along with good old garden vegetables and herbs.
Of course, given that this is an international board, most of you won’t be able or inclined to cook with kangaroo meat (or, for that matter, with vegemite). Don’t worry, you can replace it with beef. But if you’re in Australia or can get hold of kangaroo where you live, I would thoroughly recommend it. It’s low in fat, low in kilojoules, high in iron and very tasty.
This much will feed two, three or four people depending on how hungry you are!
Ingredients:
200g lean kangaroo fillet (or beef fillet), cubed
150g lean lamb fillet, cubed
2 tbsp cornflour (cornstarch)
375mL liquid stock (broth) – I used vegetable but beef would be fine
2x ~400g (1 pound) tins diced or crushed tomatoes
1 large brown onion, sliced
2 carrots, peeled and sliced into rounds
2 tsp mixed herbs (I used one tsp each of Lamb Herbs and Italian Herbs – just use whatever you like best!)
1 tsp vegemite (optional)
1 tsp red Tabasco sauce
Salt and pepper to taste
180g dry pasta (I used spirals; shells or any other medium-sized shaped pasta would be good too)
Method:
1. Preheat oven to 180 C (356 F)
2. In a large freezer bag (or sealable plastic container) place 2 tbsp cornflour, a dash each of salt and pepper, and the diced meat. Seal the bag / container and shake to coat all of the pieces of meat in the flour. Continue shaking until all flour is taken up.
3. Dry-fry the meat in a hot frypan until the flour is browned.
4. Place the meat in a casserole dish (I used a stoneware casserole with a lid – the dish must be coverable) and add all other ingredients except pasta, including salt and pepper to taste. Stir thoroughly until ingredients are spread evenly throughout.
5. Place covered casserole in the pre-heated oven and cook for one hour.
6. After one hour, remove casserole from the oven and add pasta. Stir thoroughly and return covered casserole to oven.
7. Cook for another hour, then it’s done!
Remember that this will be *very* hot when it first comes out of the oven. Don’t burn your mouth out of enthusiasm to taste it! I recommend that you dish out the casserole into bowls or plates and then let it sit out for 5 minutes before tucking in. Enjoy!
Of course, given that this is an international board, most of you won’t be able or inclined to cook with kangaroo meat (or, for that matter, with vegemite). Don’t worry, you can replace it with beef. But if you’re in Australia or can get hold of kangaroo where you live, I would thoroughly recommend it. It’s low in fat, low in kilojoules, high in iron and very tasty.
This much will feed two, three or four people depending on how hungry you are!
Ingredients:
200g lean kangaroo fillet (or beef fillet), cubed
150g lean lamb fillet, cubed
2 tbsp cornflour (cornstarch)
375mL liquid stock (broth) – I used vegetable but beef would be fine
2x ~400g (1 pound) tins diced or crushed tomatoes
1 large brown onion, sliced
2 carrots, peeled and sliced into rounds
2 tsp mixed herbs (I used one tsp each of Lamb Herbs and Italian Herbs – just use whatever you like best!)
1 tsp vegemite (optional)
1 tsp red Tabasco sauce
Salt and pepper to taste
180g dry pasta (I used spirals; shells or any other medium-sized shaped pasta would be good too)
Method:
1. Preheat oven to 180 C (356 F)
2. In a large freezer bag (or sealable plastic container) place 2 tbsp cornflour, a dash each of salt and pepper, and the diced meat. Seal the bag / container and shake to coat all of the pieces of meat in the flour. Continue shaking until all flour is taken up.
3. Dry-fry the meat in a hot frypan until the flour is browned.
4. Place the meat in a casserole dish (I used a stoneware casserole with a lid – the dish must be coverable) and add all other ingredients except pasta, including salt and pepper to taste. Stir thoroughly until ingredients are spread evenly throughout.
5. Place covered casserole in the pre-heated oven and cook for one hour.
6. After one hour, remove casserole from the oven and add pasta. Stir thoroughly and return covered casserole to oven.
7. Cook for another hour, then it’s done!
Remember that this will be *very* hot when it first comes out of the oven. Don’t burn your mouth out of enthusiasm to taste it! I recommend that you dish out the casserole into bowls or plates and then let it sit out for 5 minutes before tucking in. Enjoy!
Sunday, January 13, 2008
Hot Pot
This scrumptious winter dish is one of my mother’s specialties, and I only hope that someday I can make it as well as she does! It’s a rich meaty casserole topped with lightly crisped potato slices. Perfect for the end of a cold day, and much healthier than its rich taste would suggest.
Serves 6 people
Prep time: 35 minutes
Cooking time: 2h 55 mins
Ingredients:
400g shin beef (gravy beef)
400g lamb cutlets
4-6 tomatoes, sliced thickly
2 onions cut into rings (we use brown onions)
4 carrots, sliced into rounds
6 potatoes
1 teaspoon (5 mL) each of oregano, thyme and sweet basil
A few tablespoons of plain flour for browning
A little oil or margarine for browning
1 tablespoon cornflour (US: cornstarch)
Good stock (broth), enough to cover all ingredients in the pot. A good low-salt liquid stock from the supermarket is fine, but we usually use stock or gravy left over from a previous meal and frozen for future use, which makes for a much more flavoursome meal. If you’re using store-bought, I suggest a mixture of varieties – beef, vegetable and chicken stock together. You can also throw in other liquids such as left over drinking juice, juice from tinned fruits, and red wine, to add to the flavour.
Method:
1. Cut beef into 2-3cm (1 inch) cubes, and coat in plain flour.
2. Heat margarine or oil in the base of a large saucepan, add beef and stir quickly until browned.
3. Add lamb, tomatoes, onions, carrots and herbs to the beef in the saucepan, add just enough stock to cover, and simmer on the hotplate for 2 hours.
4. Preheat oven to 100 C / 210 F.
5. Remove the meat and vegetables from the stock with a slotted spoon, retaining the stock in the saucepan. Place meat and vegetables in an open-topped oven-proof dish (such as a pie dish). Place in oven and proceed immediately to next step.
6. Peel potatoes and cut into thick, round slices. Place potatoes in the stock in the saucepan, and boil for 15 mins. Remove potatoes from stock and reserve stock in saucepan.
7. Remove dish from oven and pile or layer the boiled potatoes on top of meat and vegetables. Pour in as much of the stock as will fit without overflowing the dish. Reserve remaining stock.
8. Place dish back in the oven, increase heat to 180 C / 350 F and cook for 40 minutes. Watch potatoes carefully in last 10 minutes to prevent burning.
9. Just before the dish is ready, reheat the stock remaining in the saucepan to use as gravy. You can thicken the gravy by using a tablespoon of cornstarch dissolved in half a cup of water, and poured into the boiling stock while stirring briskly.
10. Serve immediately. We usually have this with some boiled or steamed vegetables such as peas, broccoli, cauliflower, cabbage, silverbeet etc.
Serves 6 people
Prep time: 35 minutes
Cooking time: 2h 55 mins
Ingredients:
400g shin beef (gravy beef)
400g lamb cutlets
4-6 tomatoes, sliced thickly
2 onions cut into rings (we use brown onions)
4 carrots, sliced into rounds
6 potatoes
1 teaspoon (5 mL) each of oregano, thyme and sweet basil
A few tablespoons of plain flour for browning
A little oil or margarine for browning
1 tablespoon cornflour (US: cornstarch)
Good stock (broth), enough to cover all ingredients in the pot. A good low-salt liquid stock from the supermarket is fine, but we usually use stock or gravy left over from a previous meal and frozen for future use, which makes for a much more flavoursome meal. If you’re using store-bought, I suggest a mixture of varieties – beef, vegetable and chicken stock together. You can also throw in other liquids such as left over drinking juice, juice from tinned fruits, and red wine, to add to the flavour.
Method:
1. Cut beef into 2-3cm (1 inch) cubes, and coat in plain flour.
2. Heat margarine or oil in the base of a large saucepan, add beef and stir quickly until browned.
3. Add lamb, tomatoes, onions, carrots and herbs to the beef in the saucepan, add just enough stock to cover, and simmer on the hotplate for 2 hours.
4. Preheat oven to 100 C / 210 F.
5. Remove the meat and vegetables from the stock with a slotted spoon, retaining the stock in the saucepan. Place meat and vegetables in an open-topped oven-proof dish (such as a pie dish). Place in oven and proceed immediately to next step.
6. Peel potatoes and cut into thick, round slices. Place potatoes in the stock in the saucepan, and boil for 15 mins. Remove potatoes from stock and reserve stock in saucepan.
7. Remove dish from oven and pile or layer the boiled potatoes on top of meat and vegetables. Pour in as much of the stock as will fit without overflowing the dish. Reserve remaining stock.
8. Place dish back in the oven, increase heat to 180 C / 350 F and cook for 40 minutes. Watch potatoes carefully in last 10 minutes to prevent burning.
9. Just before the dish is ready, reheat the stock remaining in the saucepan to use as gravy. You can thicken the gravy by using a tablespoon of cornstarch dissolved in half a cup of water, and poured into the boiling stock while stirring briskly.
10. Serve immediately. We usually have this with some boiled or steamed vegetables such as peas, broccoli, cauliflower, cabbage, silverbeet etc.
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