Recipe Tag: Casseroles

In a medium sauce pan, bring the water to a boil then stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving. (If desired, you may use 1 cup leftover cooked brown rice instead of cooking the rice fresh.)

Meanwhile, place a large skillet in the oven and preheat the oven to 325F.

Separate the broccoli into florets that are about 1 1/2 inches across, leaving about an inch of stem. Cut up the remaining stem into about 3/4 inch chunks, slicing away and discarding the more woody pieces.

Place 1 teaspoon of the olive in the pan and swirl to coat. Add the onion and toss.

Roast the onion for about 5 minutes, then add the broccoli, toss, and return to the oven.

Roast for 20 minutes, tossing occasionally.

Add the tomatoes and toss, then roast for another 10 minutes.

In a small bowl, place the rest of the olive oil, olives, capers, vinegar, tomato paste, honey, tarragon, marjoram, and pepper and whisk together.

When the tomatoes are done, place the veggies in a large mixing bowl and add the rice and the vinaigrette. Toss well.

Divide the mixture into two au gratin dishes and top with the cheese. Place the dishes in the oven until the cheese melts, then serve.

Preheat the oven to 325°F.

Thinly slice the eggplant and place on a cookie sheet lined with non-stick foil. Spray lightly with olive oil and roast for 20 minutes. Turn once during roasting. Remove and let cool.

While the eggplant is roasting, place 2 teaspoons of the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the lentils, cinnamon, nutmeg, cloves, marjoram, tarragon, basil, oregano, vinegar, honey, salt, tomatoes, and water.

Stir and reduce the heat. Simmer for 30 minutes. Stir occasionally.

While the lentils are cooking, line a 10 inch oblong Pyrex dish with foil.

When the lentils are almost soft, place the remaining 2 teaspoons olive oil in a small saucepan over medium heat. When the oil is hot, add the flour.

Whisk well and cook the flour for about 1 minute.

Add the milk slowly while whisking. Cook for about 3 to 5 minutes until thick, whisking continuously.

Place half of the eggplant in a layer at the bottom of the Pyrex dish.

Top with a layer of half of the potatoes.

Add half of the lentil mixture and smooth out into a thin layer.

Add the provolone cheese in a layer.

Add the remaining eggplant and then a layer of the remaining potatoes.

Add the remaining lentil mixture and then top with the white sauce.

Cover with foil and bake for 35 minutes covered.

Uncover and cook for another 10 minutes.

Serve.

Preheat the oven to 325°F.

Line a 12 inch oblong Pyrex dish with aluminum foil.

Place the olive oil in a large skillet pan over medium high heat.

Add the onions and cook for about 10 minutes. Stir frequently.

When the onions are soft and caramelized, remove to a bowl and set aside.

Add the broccoli and corn to the skillet. Spray with oil and place in the oven.

Roast for 15 minutes. Toss occasionally.

Remove from the oven. Remove the individual cloves from the roasted garlic and and add all of the cloves to the roasted broccoli and corn mixture. Toss well.

Combine the black beans, peppers and salt in a bowl and toss until blended.

Place a layer of 6 tortillas in the bottom of the Pyrex dish.

Add the black bean mixture and half of the cheese.

Top with 1/2 of the broccoli and corn mixture.

Add another layer of 6 tortillas and the other 1/2 of the broccoli and corn mixture.

Cover with foil and bake for 15 minutes.

Remove the foil and top with the remaining cheese.

Bake for another 10 minutes.

Serve.