Tag: casserole

Broccoli + Cauliflower Gratin

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I’m so thankful this year.

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I’m thankful that I have a roof over my head, food in my belly, clothes on my back, a delicious husband, sweet parents, and a moderately cute face/physique combo.

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I appreciate the Thanksgiving holiday in that I appreciate the time I get to reflect on my many blessings from my main homie, JC. I have not, however, ever appreciated the mediocre Thanksgiving cuisine.

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I was a picky eater until I was, like, 21 years old. (Something about that year made me more adventurous – idk). Luckily, I’ve grown out of it, but I have never wavered in my disdain for turkey & the trimmings. Cranberry sauce, gravy, green bean casserole, sweet potato casserole, & whatever other heinous casserole you can come up with make my skin crawl. I loaded up my plate with mac & cheese, mashed potatoes, stuffing, & bread. <– Nothing has changed – carbs & I have always been close.

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My family also went through a strange phase where for like three Thanksgivings we went to buffets. I’m scarred by that for a lot of reasons.
P.S. Check out my instagram @emergingadulteats to see the feast I create tomorrow! Last year was allllll Mexican food. We’re traveling somewhere new this year………..

Time: 50 minutes (prep + cooking) | Serves: 4-5 as a side

Ingredients:

  • 2 medium heads of broccoli, rinsed + trimmed into florets
  • 1 medium head of cauliflower, rinsed + trimmed into florets
  • 1 onion, diced
  • 2 tbsp. of butter
  • 1 tbsp. of whole wheat flour
  • 1 cup of skim milk
  • 3 cups of pepper-jack cheese
  • 1 tsp. of cayenne pepper
  • 1 tsp. of crushed red pepper
  • 2 tbsp. of panko breadcrumbs
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • In a large microwave safe bowl, add broccoli + cauliflower + cover with water
  • Microwave for 4-5 minutes or until veggies are almost totally tender (they’ll cook more in the oven)
  • In a saucepan over medium heat, melt the butter
  • Whisk in flour + cook for one minute
  • Whisk in milk + cook for another minute
  • Add 2 cups of cheese + stir well
  • Add cayenne pepper + crushed red pepper + S+P
  • Stir in diced onions
  • Arrange broccoli + cauliflower in a baking dish
  • Pour cheese sauce over veggies
  • Top with remaining cheese + breadcrumbs
  • Cook for 30-35 minutes or until cheese is melted + golden brown
  • Serve hot
  • Rub creamy goodness all over self no one will judge you it’s Thanksgiving
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Baked Ziti

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I detoxed this weekend.

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Not with food, please, I swam in carbs the whole time. I mean with my face.

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Like, I did not put on a stitch of makeup for 48 hours. It was both horrifying & liberating.

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I even went to the grocery store sans my face on. I was just rockin’ the crap out of my pasty skin. Thinking, “Why don’t I do this more often? I look awesome!” Then, I get home & FaceTime with my mom. The horror! Does anyone else look as heinous on FaceTime as I do?? Or is that just my actual face?? Because not only will I stop wearing makeup all together, but I need to invest in some large paper bags.

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Just kidding. I know I’m cute as all get out.

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of ziti
  • 1 onion, diced
  • 1 can of fire roasted tomatoes
  • 2 cups of vegetable stock
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of oregano
  • 1 tbsp. of dried basil
  • 1 tsp. of crushed red pepper
  • 2 tomatoes, sliced thin
  • 1 cup of mozzarella cheese
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Cook ziti according to package directions + drain
  • In a saucepan, heat olive oil over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add fire roasted tomatoes, cook 2-3 minutes
  • Add stock + bring to a boil
  • Turn down the heat + stir in oregano + basil + crushed red pepper + S+P, let simmer for 8-10 minutes
  • Transfer to a food processor + pulse until smooth
  • Combine sauce + ziti + S+P
  • Arrange evenly in a baking dish
  • Top with tomato slices + cheese
  • Bake for 20 minutes or until cheese is melted + golden
  • Serve hot
  • Serve in deep bowl for your guests to swim in

Barley + Chicken Sausage Bake

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Ain’t nothing sexy about a casserole. We can’t deny the comfort they provide, but they really need to work on their reputation…

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I just imagine some sort of chili frito mess when the word casserole is thrown around.

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Like, you ask me what’s for dinner & I tell you a casserole… Are you jazzed or what?!

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That’s why I’ve taken the liberty to call them “bakes” instead of the dreaded casserole. Genius!

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But still just as effing delicious.

Time: 50 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1.5 cups of barley
  • 5 links of chicken sausage (sun-dried tomato flavor here), cut in chunks
  • 1 tbsp. of olive oil
  • 1 tbsp. of garlic, minced
  • 1 onion, diced
  • 1 red pepper, diced
  • 1.5 cups of tomato sauce
  • 1.5 cups of mozzarella cheese
  • 1/2 cup of grape tomatoes, halved
  • 2 tbsp. of basil
  • 2 tbsp. of italian breadcrumbs
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 350 degrees
  • Cook barley according to package directions, drain & set aside
  • Heat olive oil in a skillet over medium heat
  • Add garlic + onion, cook until fragrant
  • Add red pepper, cook until soft
  • Add chicken sausage + S+P, heat through
  • Add barley + tomato sauce + 1 cup of cheese + 1 tbsp. of basil + crushed red pepper + S+P, stir to combine
  • Layer barley + sausage mix into a greased baking dish
  • Add tomatoes, cover + bake for 25 minutes
  • Uncover and add remaining cheese + breadcrumbs, bake for another 10 minutes or until cheese is melted and golden brown
  • Top with remaining basil + dive in!