The Best Cauliflower & Broccoli Cheese Casserole

 

The Best Cauliflower & Broccoli Cheese Casserole
This tasty & delicious cauliflower & broccoli cheese casserole with its crunchy almond breadcrumb topping may just become a staple in your household.
Recipe type: Side Dish
Serves: serves 4
Ingredients
  • 1 clove of garlic
  • 25 g unsalted butter
  • 250 ml skimmed milk
  • 150 ml chicken broth
  • 25 g plain flour
  • 250 g fresh or frozen broccoli
  • 40 g mature cheddar cheese
  • 500 g fresh or frozen cauliflower
  • ¾ c panko crumbs
  • 1 sprig of fresh thyme
  • 13 g flaked almonds toasted
  • olive oil
Directions
  1. Preheat the oven to 180°C/350°F
  2. Peel and finely slice the garlic and put it into a medium pan on medium heat with the butter.
  3. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk & broth, whisking as you go, until smooth.
  4. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of chicken broth to loosen, if necessary). Grate in half the Cheddar cheese and add salt & pepper to taste.
  5. Arrange the cauliflower in a baking dish that has been sprayed with oil (cut into florets first, if using fresh), pour over the white broccoli sauce and grate over the remaining Cheddar.
  6. In a small bowl add the breadcrumbs, thyme leaves, and almonds. Toss with oil about 2 to 3 tsp add a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.
  7. Bake for 1 hour, or until golden and cooked through.25 grams bi

Easy Ravioli Bake

Easy Ravioli Bake
Just four ingredients and 10 minutes’ prep is all you need to for an oven-ready Italian-style casserole
Serves: 8
Ingredients
  • 1 jar (26 to ) tomato pasta sauce (any variety)
  • 1 package (25 to ) frozen cheese-filled ravioli
  • 2 cups shredded mozzarella cheese ()
  • 2 tablespoons grated Parmesan cheese
Directions
  1. Heat oven to . Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray.
  2. Spread ¾ cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  3. Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
Notes
The variations are unending. Switch the type of ravioli from lobster ravioli to artichoke ravioli, spinach and cheese. Add different herbs on top of the tomato sauce parsley, thyme, oregano. Add frozen spinach or ground meat on top of the tomato sauce. Change the cheese to sharp cheddar and Italian,

Watch the Video on how to Make

Famous Beef & Beer Chili

Famous Beef & Beer Chili
Coffee and beer give this thick, spicy, beefy chili deep layers of flavor
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 teaspoons oil
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1 lb. lean ground beef
  • ¾ lb. beef sirloin, cubed
  • 1 (14½ ounce) can diced tomatoes with the juice
  • 1 bottle Eisbock Beer (341 mL) or another dark beer
  • 1 cup strong coffee
  • 2 (6 ounce) cans tomato paste
  • 1 can beef broth
  • ½ cup brown sugar
  • 3 ½ tablespoons chili sauce or powder
  • 1 tablespoon cumin
  • 1 tablespoon cocoa
  • 1 teaspoon oregano
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 4 (15 ounce) cans kidney beans
  • 4 hot chili peppers, seeded and chopped*
Directions
  1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
  2. Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1½ hours.
  3. Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Notes
chili peppers
Use one type of pepper or a combination of jalapeno chili pepper, red chile pepper, banana chili pepper, serrano chili pepper


 

Here’s a video on how to make this chili

Cabbage Rolls Smothered in a Warm Spicy Tomato Sauce

 

Cabbage Rolls Smothered in a Warm Spicy Tomato Sauce
Sautéed onions and garlic provided a savory foundation, and ground ginger, cinnamon, and nutmeg adds a warm spice flavor to the sauce.
Serves: 4
Ingredients
  • 1 large head green cabbage, cored
  • 1 tablespoon vegetable oil
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 (28-ounce) can tomato sauce
  • ¼ cup packed light brown sugar
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 2 slices hearty white sandwich bread, torn into pieces or ½ cup Panko crumbs
  • ½ cup milk
  • 1 pound 85 percent lean ground beef
  • ¾ pound bratwurst, uncooked, casings removed
Directions
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Place cabbage in large bowl, wrap tightly with plastic, and microwave until outer leaves of cabbage are pliable and translucent, 3 to 6 minutes. Using tongs, carefully remove wilted outer leaves; set aside. Replace plastic and repeat until you have 15 to 17 large, intact leaves.
  2. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onion until golden, about 5 minutes. Add garlic, ginger, cinnamon, and nutmeg and cook until fragrant, about 30 seconds. Transfer half of onion mixture to small bowl and reserve. Off heat, stir tomato sauce, sugar, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper into pot with remaining onion mixture until sugar dissolves.
  3. Pulse bread and milk in food processor to smooth paste. Add reserved onion mixture, beef, bratwurst, ½ teaspoon salt, and ¼ teaspoon pepper and pulse until well combined, about ten 1-second pulses.
  4. Trim tough ribs from cabbage leaves (see related Step by Step), roll 2 heaping tablespoons of meat mixture into each leaf, and arrange rolls, seam-side down, in 13- by 9-inch baking dish. Pour sauce over cabbage rolls, cover with foil, and bake until sauce is bubbling and rolls are heated through, about 45 minutes. Remove foil and bake, uncovered, until sauce is slightly thickened and cabbage is tender, about 15 minutes. Serve.
Notes
If the tops of the cabbage rolls appear dry after the foil is removed in step 4, spoon some of the sauce over them before returning to the oven.

You can substitute ½ cup Panko crumbs for the sandwich bread just mix into the milk to form the paste. Also you can instead of using a food processor just mix crumbs, onions, beef, and bradwurst by hand.

One of the keys to keeping cabbage rolls intact is to roll them as tightly as possible—which can be a challenge with tough, fibrous cabbage leaves. Here's how we solved the problem.

1. Remove the thick rib from the base of the cabbage leaves by cutting along both sides of the rib to form a narrow triangle. Continue cutting up the center about 1 inch above the triangle.
2. Overlap the cut ends of the cabbage to prevent any filling from spilling out.
3. Place 2 tablespoons of the filling ½ inch from the bottom of the leaf where the cut ends overlap. Fold the bottom of the leaf over the filling and fold in the sides. Roll the leaf tightly around the filling to create a tidy roll.

Cabbage Rolls with Beef,Rice & Raisins

 

Cabbage Rolls
These cabbage rolls are stuffed with ground beef, onion, raisins and rice, then topped with a scrumptious tomato-based sauce. They are so simple to make and so very tasty. Don’t omit the raisins because they definitely add a dimension of flavor
Serves: 4 to 5 (2 cabbage rolls per serving)
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • 1 medium head (about 2 pounds) green cabbage
  • 1 pound ground beef
  • ½ cup cooked rice (white or brown)
  • ¼ cup raisins (I use golden)3/4 teaspoon salt
  • 1 can (16 ounces) tomato sauce
  • ½ cup beef broth
  • ½ teaspoon paprika
  • sour cream, for serving (optional)
Directions
  1. Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.
  2. In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.
  3. Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
  4. In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant ⅓ cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.
  5. In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.
Notes
Can substitute Minute Rice ready to serve 125 g (which is about ½ cup) Long grain and wild rice the ½ cup serving container type. Instead of ½ cup cooked rice used

Substitute 1 680 ml can of tomato sauce (about 23 oz.) omit the broth and add 1 tsp. of Beef --better than Bouillon concentrate

Variations you could also try: To the onion added one shallot

Add 2 spicy Italian sausages (taken out of the casing)-Into the ground beef


Use the extra cabbage to line the bottom of the casserole dish leaves and place the rest on top of the rolls before adding the sauce.

 

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