Broccoli Casserole

 A delicious Broccoli Casserole made with Bell Peppers, Onion, White Cheddar Cheese and a Sauce.

Here's what you'll need:

Preheat the Oven to 400 degrees.

1- 9" X 13" Casserole Dish brushed well with Olive Oil.

A Dutch Oven

A Non Stick Skillet

INGREDIENTS

A 2 lb. Head of Broccoli cut into small Floret Pieces.

1 tsp Salt for the Broccoli Directions.

1 TBS Whole Milk for the Broccoli Directions.

1 Red Bell Pepper, diced.

1 Green Bell Pepper, diced.

1 Small Onion cut in Half and the Sliced, dot diced.

3 TBS Olive Oil to Sauté the Peppers and Onion.

1 Bunch of Fresh Dill, Chopped well.

1 C. Grated White Cheddar Cheese.

3 Large Eggs

1 3/4 C Whole Milk for the Sauce.

5 TBS Olive Oil for the Sauce.

4 TBS Whole Wheat Flour

1 tsp Salt For the Sauce.

2 tsp Baking Powder.

DIRECTIONS

In the Dutch Oven:

1 tsp Salt

1 TBS Milk

Fill with Boiling Water and Stir well.

Add:

Broccoli Florets.

Cook on Medium High for 7 - 8 Minutes.

Remove with a Slotted Spoon to a Bowl and set aside.

In the Skillet:

3 TBS Olive Oil, until Hot.

ADD:

Onion and stir.

ADD:

Both Peppers and Cook until Soft.

Spoon the Broccoli into the Casserole Dish.

Top with Onion and Peppers and Mix well.

SAUCE:

In a medium Mixing Bowl:

3 Eggs, whisk well.

ADD:

1 3/4 C Milk

5 TBS Olive Oil

4 TBS Whole Wheat Flour

1 tsp Salt

2 tsp Baking Powder

Whisk well.

ADD:

Dill and Whisk to combine everything until there aren't any Lumps.

Spoon Sauce evenly over the Vegetables.

Sprinkle the Cheese evenly on the Top.

Bake at 400 degrees for 25 minutes.

Enjoy!

Peace in the Kitchen!

Unstuffed Cabbage Roll Casserole

This is an easy and delicious Entree.

This Recipe is from All Recipes. Since I used the Photo, I have to give Credit.

This Recipe is served over Cooked Rice but it's an Optional Ingredient.

INGREDIENTS:

• 2 Pounds Ground Beef  (See below for Vegetarian recommendations)

• 1 Large Onion, chopped 

• 1 Small Head Cabbage, chopped

• 2 (14.5 ounce) Cans Diced Tomatoes

• 1 (8 ounce) Can Tomato Sauce

• ½ cup Water

• 2 Cloves Garlic, minced

• 2 teaspoons Salt

• 1 teaspoon Ground Black Pepper

  
  

  DIRECTIONS:

  
  

  Heat a Dutch Oven or Large Skillet over Medium-High Heat. Cook and Stir Beef and Onion in the Hot Dutch Oven until Browned and Crumbly, 5 to 7 minutes; Drain and Discard Grease.

  
  

  Add Cabbage, Tomatoes, Tomato Sauce, Water, Garlic, Salt, and Pepper and bring to a Boil. Cover Dutch Oven, Reduce Heat, and Simmer until Cabbage is Tender, about 30 Minutes.

  
  

I make it with Gimme Lean Fresh Ground Sausage or Fresh Ground Beef, both are Vegetarian and taste really good. A combination of the two is really good too. Beyond Meat is another option.

Enjoy!

Peace in the Kitchen.

Cucumbers ( how to remove the bitterness )

 Here's a Tip  from The Hippy in the Kitchen to eliminate the Bitterness from Cucumbers.

Step 1:

Do not Peel them in the beginning.

Step 2:

Cut off Both ends no more than 1/2" and save the pieces you cut off.

Cut off a thin slice and taste it to check for bitterness.

If bitter, continue through the rest of the steps. 

Step 3:

Rub both ends with the piece you just but off and you'll notice a White Creamy Substance being released.

Continue rubbing and wiping off the ends until you don't see anymore of the Creamy Substance.

Step 4:

Use a Potato Peeler and Peel off the Green Peeling. When you remove it, continue around 1 more time and remove a thin layer of the White.

Done! Cut off a thin slice and taste it.

Enjoy!

Peace in the Kitchen!

German Pancake

 I like this recipe because it's Diabetic Friendly for a great Breakfast item or even Dessert.

Individual Servings can be topped with Confectioner's Sugar (I use Monk Fruit Powdered Sugar), Fresh Berries, Whipped Cream, or Maple Syrup ( I use Sugar Free.)

Here's what you'll need:

Preheat the Oven to 400 degrees.

A 9" X 13" Casserole Pan.

4 TBS Butter cut into Pats.

1 C All Purpose Flour.

1/2 tsp Salt.

1 C Milk, Room Temperature.

1 tsp Vanilla.

6 Large Eggs, Room Temperature.

GARNISH OPTIONS:

Confectioner's Sugar. ( I use Sugar Free Monk Fruit Powdered Sugar)

Fresh Berries, your choice.

Whipped Cream.

Maple Syrup. (I use Sugar Free)

In a Large Mixing Bowl:

Flour

Salt

Whisk Well.

Add:

Milk

Vanilla

Whisk Well.

In another Bowl:

Eggs, 1 at a time, whisking between each addition.

Add to the Ingredients in the Large Bowl, mix to combine well to create a Batter.

Set Aside.

Place the Casserole Pan in the Preheated Oven with the Pats of Butter, until Melted.

Swirl the Butter to Coat the entire Bottom of the Pan.

Remove from the Oven. 

Slowly Spoon the Batter into the Casserole covering all of the Hot Butter.

Return the Dish to the Oven and Bake 15 to 25 minutes or until it Puffs up and is Golden Brown.

Remove the Pan from the Oven.

Cut into Individual Servings and top each Piece with your Favorite Garnish Options.

Enjoy!

Peace in the Kitchen!

Avocado Egg Salad Sandwich

 I love Egg Salad and I love Avocados so the combination in a Sandwich was very appealing to me.

Here's what you'll need:

2 Hard Boiled Eggs, chopped.

2 Hard Boiled Egg Whites, chopped.

2 Small, Ripe Avocados, diced.

1 TBS Real Mayonnaise.

1 TBS Lemon Juice.

2 TBS Fine Chopped Green Onion. Use the entire Onion.

1/4 tsp Yellow Mustard.

Salt and Pepper to taste.

In a Mixing Bowl:

All of the Ingredients.

Mash well with a Blending Fork.

Make a Sandwich with your favorite Bread.

Enjoy!

Peace in the Kitchen!

Pasta with White Bean Sauce

 I've discovered Miracle Noodles that allow me to make healthier Pasta Dishes. It's a Plant Based Company called Miracle Noodles. Of course if you aren't Vegetarian or Vegan you can continue to use Regular Pasta Choices. This Plant Based Pasta is also Diabetic Friendly, I've had Diabetes for almost two years so my recipes are beginning to reflect that.

Sauce:

1 TBS Olive Oil

2 Cloves of Garlic, minced.

1 Red Onion, very finely chopped.

1/2 Red Bell Pepper, diced into 1/4" pieces.

3 Stalks of Celery. diced into 1/4" pieces.

1 C Dry White Beans.

1 C Vegetable Broth 

8-10 oz. Pasta, Spaghetti or Linguini.

1/4 C Fresh Chopped Parsley, divided.

1/2 tsp Red Pepper Flakes

Salt & Pepper

Grated Parmesan Cheese for Serving.

In a Sauce Pan on Medium Heat, cook Dry Beans until Soft.

Drain well and divide in Half

Mash Half of the Beans with a Fork and Set Aside.

In a Non Stick Skillet on Medium Heat:

Olive Oil, until Hot.

Add:

Garlic, Onion, Bell Pepper, Celery.

Cook until Soft about 4 Minutes, Stirring often.

Add:

Broth, Salt & Pepper to taste.

1/2 of the Parsley.

Red Pepper Flakes.

Add:

All of the Beans.

Set Aside.

Cook Pasta in a Pot in 4 Quarts of  Rapidly Boiling Water until

Al Dente, about 8 Minutes.

Drain Well.

Return Sauce to re-heat it to a Boil.

Transfer Pasta to a Large Shallow Serving Bowl and add the Bean Sauce.

Mix to combine well.

Sprinkle with remaining Parsley.

Sprinkle Individual Servings with Parmesan Cheese.

Enjoy!

Peace in the Kitchen!

Lasagna (Made with Vegetable Noodles and Meatless Grounds)

 I made this for Easter and it is delicious.  I research new healthy recipes that are also delicious. This is one of them. The Noodles I discovered are not Pasta (no flour and Gluten Free) so I can now enjoy a delicious traditional tasting Lasagna. When the Noodles are baked the have the same consistency as traditional Lasagna Noodles.

Here's what you'll need:

Preheat the Oven to 375 degrees.

A  9" X 13" Casserole Dish sprayed with a Vegetable Spray or Brushed with Vegetable Oil.

1 Bag of Frozen Meatless Crumbles. (there are a variety of Brands available) Do not thaw them.

12 Pieces of Zen Pasta Noodles ( 1 Box). They do not have to be pre boiled. 

4 C of your favorite Marinara Sauce, divided.

15 oz. Ricotta Cheese

2 C Shredded Mozzarella Cheese, divided.

1 Egg

1/2 C Grated Parmesan Cheese, divided.

1 tsp Dried Oregano or Basil.

While the Oven is preheating:

Stir Frozen Crumbles in 2 C of Simmering Marinara Sauce.

Add remaining Sauce and Simmer for an additional 3 minutes. ( Remove from Heat)

Make the Filling:

In a small Mixing Bowl:

Ricotta Cheese

Egg

1 C Mozzarella Cheese

1/4 C Parmesan Cheese

1 tsp Dried Oregano or Basil

Mix until well blended.

Spread 1 1/2 C of the Meat Sauce in the Casserole Dish.

Layer the Dish in the following Order:

3 Noodles allowing a small space between each Noodle and the sides of the Dish. The Noodles will be placed across the Width of the Pan, not in the traditional way. The Noodles are made to fit this way.

Continue Layering:

1/3 of the Ricotta Mixture.

1 C of Meat Sauce.

3 more Noodles.

1/3 of the Ricotta Mixture.

1 C Meat Sauce.

3 more Noodles.

Remaining Ricotta Mixture.

1 C Meat Sauce.

3 more Noodles.

The Remaining Meat Sauce.

Sprinkle with ramping Mozzarella Cheese and Parmesan Cheese.

Cover with Foil and Bake for 50 - 55 Minutes.

Enjoy!

Peace in the Kitchen!