Tuna Noodle Casserole with Spinach and Mushrooms

A side-dish of green beans goes well this casserole.

Serves 8

Preheat the oven to 375F (190C)

6 ounces (175 g) (gluten-free) dry egg noodles (= 4 1/2 or 2050 g) 

3 Tbs. (45 g)  (dairy-free) organic butter

2 Tbs. (30 ml) olive oil

1 cup (130 g) organic chopped onions

1/2 cup (65 g)  chopped organic celery

10 ounces (285 g) organic sliced mushrooms

3 Tbs. (45 ml) dry sherry

2 tsp. (10 ml) soy sauce or gluten-free liquid aminos

ground black pepper and celery seed to taste 

1/2 cup (65 g) (gluten-free) flour

2 cups (480 ml) organic chicken broth

1 cup (140 ml) (dairy-free) milk

2 tsp. (10 g) Dijon mustard

2 5-ounce cans (=285 g) organic chunk tuna in olive oil, drained and flaked

10 cups (1300 g) organic spinach or 4 cups (520 g) frozen chopped (thawed)

1 cup (130 g) coarse fresh (gluten-free) breadcrumbs

3/4 cup (95 g) (dairy-free) hard cheese

basil leaves

optional: 

• organic frozen green peas
• organic lemon zest
• harissa sauce

1. Coat a pan with cooking olive oil spray.

2. Bring a large pot water to boil with a little salt.

3. Cook the noodles according to package instructions. Drain and set aside. Dry the pot.

4. Heat the butter an a Tbs. (15 ml) oil in the pot over medium heat until the butter melted.

5. Add onions and celery; cook, stirring occasionally, until solve, about 5 minutes.

6. Add the mushrooms, stir a few times, until the liquid evaporates, 3-5 minutes.

7. Stir in the sherry, soy sauce/liquid anions, celery seed, and pepper. Cook until most of the liquid has evaporated, 2-4 minutes.

8 Sprinkle flour over the vegetables, stir and cook for 30 minutes.

9. Increase the heat to high, add 1/2 cup (120 ml) broth, stir until starts to boil.

10. Add the rest of the broth, milk, (lemon zest), and mustard.

11. Bring to a boil, stir often, until the sauce thickens, about 2 minutes.

12. Add the tuna, spinach, (peas) and the noodles. Cook gently, stir often, until heated about 3 minutes.

13. Transfer to the prepared baking dish.

14. Combine the breadcrumbs and cheese in a small bowl.

15. Stir in 1 Tbs. (15 ml) oil and sprinkle over the casserole.

16. Bake until the sauce is bubbling and the topping is golden brown, 20-15 minutes.

17. Top with basil leaves.

18. Optional harissa on the side. 

Read More

Casserole à la Spinach, Feta & Rice

Serve as a vegetarian lunch or dinner, or as a side dish.

Σπανάκι, φέτα και κατσαρόλα ρυζιού (Greek)

/spanáki, féta kai katsaróla ryzioú/

Serves 6

Preheat the oven to 425F (220C)

3 Tbs. (45 ml) olive oil

1/2 cup (65 g) chopped organic onion

1 10-ounce (285 g) package of frozen organic chopped spinach, thawed and squeezed dry

3 organic grated cloves of garlic

3 cups (390 g) cooked organic brown rice

3/4 cup (95 g) crumbled  feta or dairy-free cheese

1/4 cup (15 g) chopped dill or 2 Tbs.  (7,5 g) dry dill

1/2 tsp. (2,5 g) ground black pepper

4 organic eggs

1/4 cup (60 ml) organic: sour cream or (dairy-free) yogurt

1 Tbs. (15 g) organic lemon zest

1. Heat the oil in a large frying pan or cast-iron skillet over medium heat.

2. Sauté the onions until they are turning brown, about 4 minutes.

3. Add the spinach and garlic. Cook, stir, for a minute.

4. Remove from the heat and let it cool slightly.

5. Add the rice, feta/cheese, dill, and black pepper. Stir.

6. In a bowl, whisk the eggs and sour cream/yogurt.

7. Add it to the rice mixture. Stir.

 (a) If you transfer the mixture from a frying pan, place in a baking pan.

8. Smooth the top.

9. Bake until lightly browned in spots, about 25 minutes.

10. Let it cool for 5 minutes before serving.

Read More

Chicken Tortilla Casserole

If you need a dish to take to a party or just having family or friends over for dinner, this casserole will be a hit.

Cazuela de tortilla de pollo (Spanish)

Makes 6 servings

(Double ingredients if you need more)

Preheat oven to 350F (230C)

1 diced organic onion

(dairy-free) organic butter 

1 organic rotisserie chicken, skin and bones removed, and meat torn into bite-size pieces (about 4 cups/515 g)

2 (10.5 ounces/300 g) cans organic cream of chicken soup, undiluted

1 (10 ounce/285 g) can diced organic tomatoes and chiles

4 jalapeños, dice without seeds

1 (7 ounce/195 g) can diced organic green chiles

1 cup (240 ml) organic chicken broth

1 (15 ounce/390 g) can frozen organic corn

6 organic (gluten-free) flour tortillas, torn or cut into small pieces

1 cup (130 g) shredded (dairy-free) cheese

1. Sauté the onion in butter over medium heat for about 3 minutes.
2. Add all the remaining ingredients except the cheese.
3. Stirring occasionally, heat the mixture until hot and bubble.
4. Spray with organic olive oil cooking spray into 1 very large baking dish or two smaller ones.
5. Pour the ingredients in and bake 20 minutes.
6. Then top with shredded cheese. Cook 5 more minutes.
7. Remove from the oven, let it cool for 5 minutes and serve.
 (a) If you taking it to a party, make ahead of time and cook there.

Read More

Leek Tart with Goat Cheese

Leeks are a great winter vegetable, packed with lots of vitamins and minerals. They must be good for us, since they have been around since ancient Egyptian and even Mesopotamian diets! They have a mild, onion-like taste. Eat them raw, fried, steamed, or boiled; in salads, soups, or...

...Tarte aux poireaux au fromage de chèvre (French)

Serves 8

Preheat the oven to 375F (190C)

1 (gluten-free) pie crust or dough

4 organic eggs, beaten

2 medium organic leeks

4 Tbs. (60 g) (dairy-free) butter

114-ounce (3,4 km) can organic artichoke hearts, d rained and hopped

1/2 cup (100 g) chopped chives or 1/4 cup (50 g) dried chives

pinch or two of black pepper and nutmeg

1/2 cup (100 g) (dairy-free) crumbled goat cheese

1 cup (240 ml) (dairy-free) organic yogurt

A. Dough:

un 1. Very lightly butter the bottom and sides of a 9-inch (12 cm) diameter tart pan with a removable bottom.

deux 2. Roll out the dough and press it lightly but firmly over the bottom and up the sides of the tart pan.

trois 3. Trim the edges and press the dough up the rim.

B. Pie crust:

un 1. Use the pie crust as the base of the pie.

C. Continue:

quatre 4. Pick the bottom all over with a fork.

cinq 5. Brush some of the beaten egg over the dough/crust.

six 6. Place the pan on a baking sheet and bake for 20-25 minutes, until the pastry is golden.

sept 7. While baking, if the center rises up, prick it couple of times with a fork.

huit 8. Remove when done but keep the oven on.

D. Filling:

neuf 9. Cut off the tough green tops of the leeks, leaving 2 to 3 inches (7 to 8 cm) tender green portion.

dix 10. Make a vertical split down the center of each leek.

onze 11. Was the leeks.

douze 12. Cut them into thick slices.

treize 13. Melt the butter in a skillet over medium-low heat.

quatorze 14. Add the leeks, artichoke hearts, pepper, and nutmeg.

quinze 15. Cook gently, uncovered, for 10-15 minutes or until tender.

seize 16. Remove from the heat.

dix-sept 17. In a bowl, whisk together the goat cheese, yogurt, and remaining eggs.

dix-huit 18. Add the leeks mixture and blend well.

dix-neuf 19. Pour the mixture into the baked tart crust and return to the oven. 

vingt 20. Bake 30-35 minutes, or until the center is firm and surface has a golden brown color.

vingt et un 21. Remove and allow it to rest for 10 minutes.

vingt-deux 22. Serve warm

-modified Seasonal Recipes from the Garden

         leek plants                                            leeks

        

Read More

Two-Bean Enchilada Casserole

A Tex-Mex (combination of Texan and Mexican cuisines) makes an interesting dinner.

Cazuela de Enchilada de Dos Frijoles

Serves 8-10

Preheat the oven to 375F (190C)

1 jar (10-14 ounces/285-400 g) organic salsa

2 tsp. (10 ml) olive oil

7-10 organic (gluten-free) tortillas

1 can (15 ounces/430 g) each organic: white beans (also called: navy beans, Great Northern, or cannelloni) and black beans, drained and rinsed (OR experience with two different beans)

1 1/2 tsp. (7,5 ml) liquid aminos or tamari (both gluten-free)

pinch or two of cayenne pepper (or more to taste)

14-16 ounces (400-455 g) fire organic tofu, drained

1/2 tsp. (2,5 g) chili powder (or more to taste)

1/2 tsp. (1,25 g) cilantro or parsley

3 cups (600 g) organic baby spinach

1 cup (200 g) (dairy-free) shredded cheese

1. Spread 2 Tbs. (30 ml) salsa and 1 tsp. (5 ml) olive oil evenly in the bottom of a casserole dish.

2. Arrange one layer of the tortillas over the sale, cutting and trimming as needed.

3. Pour the white beans, 1/2 tsp. (2,25 ml) liquid aminos/tarmari and pinch of cayenne in the medium bowl .

4. Mash with a potato masher or large fork.

5. Spread the bean mixture in an even layer over the tortilla layer in the casserole.

6. top with 2-3 Tbs. (30-45 ml) salsa, spread in a thin, even layer.

7. Arrange another layer of tortillas over the salsa, cutting, trimming to fit.

8. Put the tofu, 1/2 tsp. (2,25ml) liquid aminos/tamari, pinch of cayenne pepper, chili powder, and the cilantro/parsley in a medium bowl.

9. Mash until crumbly in texture.

10. Spread the tofu mixture evenly over the tortilla layer.

11. Top with 1/2 to 2/3 cup (120-160 ml) salsa and spread evenly.

12. Arrange another single layer of tortillas.

13. Put the black beans, 1/2 tsp. (2,25 ml) liquid aminos/tamari, 1 tsp. (5 ml) olive oil, and 2 Tbs. (30 ml) salsa in a medium bowl.

14. Mash until combined.

15. Spread the mixture overly over the tortilla.

16. Add another event, fitted layer of tortillas over the black beans.

17. Top the tortilla layer with the baby spinach, and press down gently.

18. Top the spinach with 1/4-1/3 cup (60-80 ml) salsa, spread in dollops over the spinach.

19. Add the final layer of tortillas.

20. Top with another 1/4 cup (60 ml) salsa, spread evenly.

21. Tent the casserole with foil and bake for 50 minutes.

22. Remove from the oven and remove the foil.

23. Sprinkle the top evenly with the cheese.

24. Bake, uncovered for 15 minutes more.

¡Buen provecho!

-modified Jazzy Vegetarian Classics

Read More

Zucchini Casserole

Great casserole for all our home-grown or open market zucchini*.

Zucchine Casseruola (Italian)

Serve 4

1 cup (240 ml) water

4 medium organic zucchini, cubed

6 Tbs. (90 ml) organic butter (almond butter-dairy free)

1 3/4 cups (420 ml) grated organic carrots

1/2 cup (120 ml) grated onions

1/2 cup (120 ml) plain organic yogurt or (dairy free: plain almond yogurt) at room temperature

1 10-oz. (280 g) can organic cream or non-cream chicken or vegetable soup

1 1/2 cup (360 ml) herb-seasoned croutons

A.

1. Preheat oven 350℉ (180℃).

2. Butter a 2-quart (2 liter) casserole dish. Set aside.

B. 

1. Bring water to a boil in a medium saucepan.

2. Add zucchini and salt.

3. Cover and cook about 10 minutes until tender.

4. Drain well.

C. 

1. In a medium skillet, melt 4 Tbs. (60 ml) of butter.

2. Sauté carrots and onions about 7 minutes.

D.

1. In a large bowl, stir yogurt until creamy.

2. Add soup, cooked zucchini, carrots, onions mixture and 1 cup (240 ml) croutons.

3. Gently mix all the ingredients.

4. Put it into the prepared casserole.

E. 

1. In a small skillet, melt 2 Tbs. (30 ml) butter.

2. Add 1/2 cup (120 ml) croutons.

3. Toss to coat.

4. Sprinkle over casserole.

F.

1. Bake 30 minutes.

* Substitute for zucchini with Italian beans, broccoli, or any vegetable.

Read More

Slow Cooker Brunch Cheese Casserole

For the holidays and a house full of friends and family, brunch casserole is a good way to serve everyone. Add to a slow cooker and visit with the family.

Serves 6

(double for more)

6 organic eggs, beaten

1 pound (455 g) organic sausages, cut into bite size pieces

1 ½ cups organic milk or dairy-free almond milk

1 cup (450 g) shredded cheddar cheese or dairy-free cheese

8 slices (gluten-free) bread, torn into pieces

½ tsp. (2,5 ml) dry mustard

1 cup (450 g) shredded mozzarella cheese or a different diary-free cheese

1. Mix together all the ingredients except the cheeses.

2. Pour into greased slow cooker.

3. Sprinkle cheese over the top.

4. Cover and cook High 2 hours, then Low 1 hour.

-modified "Fix-it and Forget-it Cookbook"

Read More

Majorcan Vegetable Casserole

Majorca is an island off the coast of Spain and is part of the Catalan Cuisine. Tumbet is "best when using good quality of raw materials"-Catalan Cuisine

Tumbet (Catalan)

Serves 4 side dishes

Sliced salted eggplants need to sit for an hour.

Preheat oven to 350F (175C)

4 large organic Japanese eggplants or 2 small regular organic eggplants, cut into 1/2 inch (125 mm) slices

4 minced cloves of garlic

olive oil

6 organic tomatoes, graded or chopped

1 spring fresh marjoram or oregano or 1/4 tsp. (1,2 ml) dried

2 large organic potatoes, unpeeled, cut into 1/2 inch (125 mm) slices

4 organic bell peppers (2 red and 2 green), cut into 1/2 inch (125 mm) slices

1. Spread the eggplant slices on several thick paper towels, salt well, and weight them with a heavy plate or baking dish for 1 hour (to remove the liquid).

2. Pat the sliced dry with paper towels, bush off excess salt.

3. Sauté the garlic in small amount of oil.

4. Add the tomatoes and marjoram or oregano. Cook over low heat for 20-30 minutes.

5. In another pan, sauté the potato slices slowly in oil until golden-brown. Remove and drain on paper towels. Place in a casserole dish.

6. Sauté the eggplant slices slowly in some oil until golden-brown. Remove and drain, and arrange on top of the potato slices.

7. Repeat with the bell peppers and add to the casserole.

8. Pour the tomato sauce over the vegetables. Bake for about 15 minutes.

9. Remove from the oven and let it stand 5-10 minutes before serving or cool to room temperature.

Read More

Baked Rice with Artichokes, Lemon, and Mint

We made this for 11 people and had left-overs.

Serves 8-10

Preheat oven 400F (200C)

2 2/3 cups (650 g) long-grain white rice

6 cups (1,5 l) organic vegetable broth

2 pounds (900g) frozen artichoke hearts

1/2 cup (120 ml) olive oil

6 minced garlic cloves

1 bunch each: chopped parsley and chopped mint

black pepper to taste

zest of one organic lemon
1 organic lemon, tinkly sliced

1. Spread the rice into the bottom of a 9-by-13 inch (23 by 33 cm) baking dish

2. Heat the broth to a simmer over medium-high heat.
3. Add the artichokes and simmer for a few minutes.
4. Arrange the artichokes on the rice.
5. Stir into the broth: the olive oil, garlic, lemon zest and juice, half of the herbs.
6. Season with the black pepper to taste.
7. Pour the mixture over the rice and artichokes, cover the dish with foil, bake for 30 minutes.
8. Remove the foil and continue baking for 20 minutes or until the liquid is absorbed and the rice is tender and creamy.
9. Remove the dish from the oven.
10. Garnish with lemon slices and remaining parsley and mint.

-modified "Regional Italian Cuisine"

Read More

Smoky 2-Cheese Enchiladas with Tofu

Chipotle chili adds a smoky flavor to these enchiladas with two kinds of cheeses.

Ahumado 2-queso enchiladas con tofu

Serves 4-6

Preheat the oven to 374F (190C)

2 cups (500 ml) organic chicken broth, heated to boiling

6 New Mexico chilies, seeded and torn into small pieces (substitute: papilla negro or dried chiles)

2 Tbs. (30 ml) olive oil

1/2 chopped white onion

2 large minced garlic cloves

1 can (28 ounces) (875 g) whole organic tomatoes with juices

2 tsp. (10 ml) chopped oregano

1/2 tsp. (2,5 ml) cumin

3 cups (375 g) shredded white cheddar cheese

1 bunch organic green onions, white and light green portions, minced

1 tsp. (5 ml) crushed chipotle chili or more to taste (substitute: jalapeño) 

8 ounces (250 g) Mexican queso fresco cheese, crumbled (substitute: mild feta cheese)

1 package of organic soft tofu, crumbled

1. Combine the hot broth and chilies. Let it stand 8-10 minutes. Drain, reserve the broth.

2. In a skillet over medium-high heat, warm the 2 Tbs. (30 ml) of oil.

3. Sauté the onions about 2-3 minutes.

4. Add the garlic for a minute.

5. Transfer the mixture to a blender.

6. Add the tomatoes and juice, the chilies, oregano, and cumin. Process until smooth.

7. Return the mixture to the skillet, over medium heat and cook about 2 minutes. Stir a few times.

8. Stir in a cup (250 ml) of the broth. Cook about 10 minutes until the sauce thickens but still able to pour it. Remove from the heat.

9. In a large bowl, combine the cheddar cheese, green onions, crushed chipotle chili, and tofu. Stir well.

10. Pour a thin layer of the sauce into a baking dish.

11. In another fry pan, over medium heat, pour a thin layer of oil.

12. Add a tortilla and heat for a few seconds.

13. Sprinkle about 2 Tbs. (30 ml) of cheese mixture down the center of the tortilla, roll it up and place, seam side down, at the end of the baking dish.

14. Repeat to fill the other tortillas.

15. Pour the remaining sauce over them, cover with foil, and bake about 25 minutes.

16. Top with quest fresco for feta cheese and bake another 5 minutes.

-modified "Williams-Sonoma"

Read More

Potato Pie with Mint Yogurt Sauce

Add as much mint as you like to this great dinner dish!

Serves 4-6
Preheat oven to 375F (190C)

olive oil

3 medium organic potatoes, cut into 1/4-inch (0,5 cm) slices

3 garlic cloves, minced

2 Tbsp. (30 ml) of (dairy-free) butter

1 Tbsp. (15 ml) (gluten-free) flour

3/4 cup (180 ml) milk or dairy-free almond milk

1 cup (200 g) organic frozen peas

1/4 cup (50 g) organic walnut chopped

2-3 Tbsp. (30-45 g) of chopped fresh mint or 4-6 tsp. (20-30 g) dried

2 (9-inch/230 cm) frozen (gluten-free) pie crusts, thawed

1 1/2 cups (357 ml) organic (dairy-free) yogurt

1. In a large frying pan, coat the bottom with olive oil over medium heat. Add one layer of sliced potatoes, cook, turning occasionally until tender. Remove, placed on paper towel, and continue with the rest of the potatoes slices. Add more oil as needed. When all the potatoes are cooked, return the cooked potatoes to the frying pan, add the garlic, and turn the mixture, coating the potatoes.

2. In a small saucepan, melt butter over medium heat. Sprinkle in flour and cook, whisking constantly, 1 minute. Add milk all at once cook, whisking, until thickens. Stir in peas and walnut pieces. Season with 1 Tbsp. (15 g) fresh or 2 tsp. (10 g) dried mint or more to taste. Remove from heat.

3. To assemble pie, sprinkle 1 Tbsp. (15 g) fresh or 2 tsp. (10g) dried mint on bottom of pie crust. Layer half of potatoes inside the crust and top with cream peas. Top with remaining potatoes. Cover pie with second pie crust. With a sharp knife, cut 4 small slits in center of top crust.

4. Bake until crust is golden, 35-40 minutes. Let sand 10 minutes before cutting.

5. Meanwhile, in a small bowl, mix yogurt with remaining mint. Serve potato pie with yogurt sauce on the side.

-modified from 365 Ways to Cook Vegetarian

Read More

Sweet Plantain and Spinach Pastelón

Original post from — karmafreecooking @ 5:07 pm

This is one of my favorite pastelónes ever!!! It’s sweet and savory all at the same time.

This pastelón is made with very ripe plantains… if you take a look at this picture, the plantain need to be like the one in the bottom or even with more spots than that. This will ensure the plantain is ripe indeed. The one on the middle is not fully ripe, even when it looks pretty and yellow.

SWEET PLANTAIN AND SPINACH PASTELON

1 sweet ripe plantain

1 cup (240 ml) frozen spinach

4 oz (120 ml) of cream cheese, at room temperature preferably

½ cup (125 ml) Parmesan Cheese, divided

1 Tbs. (15 ml) butter

Dash of milk, optional

Salt and freshly cracked black pepper

1. First off, we need to boil the plantain. So we cut off the ends, make a slit from one end to the other of the plantain and then cut into 4 pieces. Do not remove the skin. Drop them into a pot with salted water and let it boil covered for about 20 minutes.
2. In the meantime, defrost the spinach and squeeze out as much water as possible. Mix in with the cream cheese and season with salt and pepper.
3. When the plantain is cooked, drain and remove skin, placing the skinless pieces of cooked plantains in a bowl. Mash the plantains with the butter and ½ of the parmesan cheese. Add the milk to the plantain mash now, if using.

1. Pre-heat oven to 350° F (175C).
2. In a glass baking dish sprayed with canola oil, spread ½ the plantain mixture in the bottom. Layer the spinach/cream cheese mixture and finish off with the remainder of the plantain mash. Top the pastelón with the rest of the parmesan cheese to form a nice crust.
3. Bake in the oven for about 20-30 minutes, until the cheese on top creates a crust and the flavors meld together.
4. Leave in the oven for 15 minutes more to allow setting.

Read More