Tag Archives: roasted garlic

Cheesy Casserole Love

In my pantry today:

  • 3 c broccoli florets
  • 1 c mezze penne (dry)
  • 3/4 c white beans (cooked)
  • 1 whole head roasted garlic
  • 1/3 c colby jack cheese, shredded
  • 1/2 c mozzarella cheese, shredded
  • 1 10.5 oz can cream of [celery] soup
  • 1 tbsp reserved bacon grease [butter for vegetarian option]
  • 1/3 c plain soy milk
  • 1/2 medium yellow onion, diced
  • 1 tsp dried oregano
  • salt/pepper
  • dash asafoetida
  • 1/4 c Panko bread crumbs

casseroleWhen my better half walked out the door for work this morning, I promised to have some manner of cheesy casserole in the oven to greet her upon return. On the heels of that promise, I released broccoli from its crisper drawer prison. Then, well… I just kinda winged it.

Nope, not quite clear enough...

Nope, not clear enough…

Mince onions and let cook in bacon grease on ML until onions become translucent. Salt and pepper them for the heck of it (oh, and add in the asafoetida now). While that’s going on, boil pasta until al dente (so that it won’t get too mushy cooking in the ‘role). When done, drain and rinse under cold water; set aside.

In hindsight, I probably should have used a bigger pan. Please learn from my mistake.

In hindsight, I probably should have used a bigger pan. Please learn from my mistake.

When the onions have reached desired glassiness, dump your florets in that pan and mix until everything’s hog-tied in pig drippings [again, butter can be used here for a vegetarian option… I just happened to have some bacon, and, well, you know what happened]. Crank the heat up to M and let them cook, tossing occasionally, until the pan in its entirety blushes a bright green.

And while that’s going on, mix together those mashed up cloves of garlic, “cream of” soup, soy milk and cheeses. Grease the bottom of a casserole dish, then mix all once-individual tasks together — pasta, broccoli/onions, beans, cheese sauce. Bake covered in a 350° oven for about 25-30m, then remove from oven and dust with panko. Let it sit for five minutes, then dig on in to your night’s official flavor destination. 5 spoons!

This One Goes Both Ways

In my pantry today:

  • 1.5 c cooked moong dal
  • 1 large red bell pepper
  • 1 medium-large carrot
  • 1 large yellow onion
  • 4 cloves roasted garlic
  • 1 packet Swanson® Flavor Boost (vegetable)
  • 1 tsp corn starch
  • 1/3 c water
  • 2 tsp vegetable ghee
  • 1 tsp turmeric
  • 1 tbsp hot curry powder
  • 1/4 tsp Greek seasoning
  • 2-4 spritzes apple cider vinegar

Mince garlic and onion coarsely and add to ghee that’s melting on it’s way to M. Coat with turmeric and when translucency happens, spritz with vinegar and remove from heat. Pour contents into food processor and add diced pepper, carrot,  Flavor Boost, and remaining seasonings. Whir until there are as few chunks as plausible. Add back to pan with corn starch and water; bring contents back to a boil on M then reduce to L and let simmer, covered, for 15-20m. Whether or not you want to add dal and serve over rice, or withhold it and instead serve what you’ve got over a roasted bird, this dish can work for vegetarians or carnivores — 5 spoons!