Monday, February 19, 2018

Vegetable Three-Grain Casserole

February 19, 2018 0

Ingredients

  • Nonstick cooking spray
  • 119 ounce can ready-to-serve lentil soup
  • 115 ounce can red kidney or black beans, rinsed and drained
  • 1cup stemmed shiitake or cremini mushrooms, halved
  • 1cup frozen whole kernel corn
  • 1/2cup purchased shredded carrot
  • 4ounces smoked cheddar cheese or Gouda cheese, shredded (1 cup)
  • 1/2cup regular barley
  • 1/3cup bulgur
  • 1/4cup chopped onion
  • 1/2teaspoon dried thyme, crushed
  • 1/2teaspoon ground black pepper
  • 1/4teaspoon salt
  • 1cup chicken broth or vegetable broth
  • Grilled pita wedges (optional)
  • Directions

    1. Preheat oven to 350 degrees F. Lightly coat a 2-quart casserole with cooking spray. In the casserole combine lentil soup, beans, mushrooms, corn, carrot, 1/2 of the cheese, barley, bulgur, onion, thyme, pepper, and salt; stir in the broth.
    2. Cover and bake for 1 hour or until barley and bulgur are tender, stirring twice. Top with remaining cheese. Cover and let stand about 5 minutes or until cheese is melted. If desired, serve with grilled pita wedges
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Sausage-Stuffed Delicata Squash

February 19, 2018 0

Ingredients

  • 2medium delicata squash (about 1-pound each), halved lengthwise and seeded
  • 3teaspoons olive oil
  • 1/4teaspoon salt
  • 1/2teaspoon ground black pepper
  • 8ounces uncooked sweet Italian turkey sausage, casings removed
  • 1/2cup chopped onion (1 medium)
  • 2cloves garlic, minced
  • 8cups torn fresh kale, stems removed
  • 1/3cup golden raisins
  • 1/3cup reduced-sodium chicken broth
  • 1/4cup shredded reduced-fat Swiss cheese
  • 2tablespoons chopped walnuts
  • 2tablespoons Panko bread crumbs
  • 1/8 - 1/4teaspoon freshly grated nutmeg
  • Directions

    1. Preheat oven to 375 degrees F. Brush cut sides of squash evenly with 2 teaspoons of the olive oil. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon of the pepper. Place cut sides up on a large baking sheet. Roast for 30 minutes.
    2. Meanwhile, in a large nonstick skillet heat the remaining 1 teaspoon olive oil over medium heat. Add sausage, onion, and garlic. Cook about 10 minutes or until sausage is browned and onion is tender, stirring to break sausage apart. Add kale, raisins, and broth; stir to combine. Cover; cook for 8 to 10 minutes or until kale is wilted, stirring occasionally. Remove from heat. Stir in cheese and the remaining 1/4 teaspoon pepper.
    3. Spoon sausage mixture evenly into squash halves. In a small bowl stir together walnuts, bread crumbs, and nutmeg. Sprinkle evenly over sausage mixture. Bake for 10 minutes or until squash is tender and topping is golden.
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Ramen Meat Loaf

February 19, 2018 0

Ingredients

  • Nonstick cooking spray
  • 13 ounce package chicken-flavor ramen noodles
  • 1tablespoon butter
  • 4teaspoons Asian chili paste (sambal oelek) or Sriracha sauce
  • 1pound ground beef
  • 1/23 1/2 ounce package rice crackers, finely crushed (about 28 crackers)
  • 1egg, lightly beaten
  • 1/4cup sliced green onions
  • 1 1/2teaspoons grated fresh ginger
  • 1/4cup plus 2 tablespoons hoisin sauce
  • 1tablespoon rice vinegar
  • Toasted sesame seeds (optional)
  • Directions

    1. Preheat oven to 375 degrees F. Line a shallow baking pan with foil; lightly coat with cooking spray.
    2. Cook ramen according to package directions, reserving seasoning packet; drain. Stir in butter, half of the seasoning packet, and 2 teaspoons of the chili paste (discard remaining seasoning or save for another use).
    3. Meanwhile, in a bowl combine beef, rice crackers, the egg, green onions, ginger, and 2 tablespoons of the hoisin sauce. Transfer meat mixture to a large resealable plastic bag; do not seal bag. Pat mixture into a 10x8-inch rectangle. Cut off the top side of bag. Place ramen mixture lengthwise down the center of the rectangle. Using the bag, roll sides of meat up and over the noodle filling to make a 10-inch-long roll. Transfer roll, seam side down, to the prepared baking pan. Bake 20 minutes.
    4. Meanwhile, in a small saucepan combine the remaining 1/4 cup hoisin sauce, remaining 2 teaspoons chili paste, and the rice vinegar. Cook and stir over medium heat until bubbly. Spoon warm sauce over meatloaf. Bake about 10 minutes more or until done in the thickest portion (160 degrees F). If desired, top meatloaf with toasted sesame seeds and additional sliced green onions.
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