Casseroles « Where and What In the World

Archive for the ‘Casseroles’ Category

Tastes – Green Beans with Cheese and Mushrooms

Saturday, April 7th, 2012

Dubliner Cheese--A favorite of The Hill Team

A few potluck brunches and suppers for Easter and Passover week celebrations inspired this green bean casserole. Maralyn and I still enjoy making the old classic of green beans, mushroom soup and those crispy fried onions. This one is a new twist on the original favorite. Since we love cheese, and especially Kerrygold Dubliner Irish Cheddar, this is what I use. Save extra to pair with your favorite California wines.

Ingredients:

4 oz Kerrygold Dubliner Cheddar Cheese, cut into small pieces

1 lb fresh green beans, trimmed

1/2 onion, thinly sliced (We like the purple or sweet Spanish onions)

8 oz fresh baby portabella mushrooms, sliced

pepper to taste

4 oz butter, I tried lemon herb butter

I teaspoon water

Method:

Combine beans and water, microwave on high for about 3 minutes until still crunchy, but tender.

Drain beans.

Add beans, mushrooms, onions and pepper to a preheated saute pan on medium to high heat.

Cook and stir until onions soften, about 2 minutes.

Stir in butter and cheese until melted.

Serve or put in a casserole dish, reheat, and serve later.

This side pairs well with ham, lamb, veal, prime rib, chicken or fish. It works with red or white wine. I served a sparkling rose’.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Tags: brenda c hill, cheese, easy recipes, green beans, mushrooms, recipes, Where and What in the World
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Kabak Turtasi – Courgette (Zucchini) Loaf from the Mandarin Boutique Hotel

Sunday, April 1st, 2012

With the ravishing countryside that surrounds Mandarin Boutique Hotel at its flower-filled best, and the climate ideal for exploring the many fascinating historical sites that lie close by, it is no wonder that spring is always a popular time here in Faralya. As a result, we are already virtually fully booked for certain dates in April and May, although we still have good availability for other dates, including the Easter weekend!. This recipe comes from the hotel located on the Southwest Turkish coast.

Kaiak Turtasi - Courgette (Zucchini) Loaf

Ingredients
1 Kg courgettes (zucchinis)
1 large onion
3 slices wholemeal bread
200g curd cheese
1 cup grated cheese
A few sprigs of parsley
2 eggs
2 tbsp olive oil
1 tsp salt
1 tsp ground black pepper

Finely chop the courgettes and onions and fry gently with 1 tbsp of olive oil for 5-6 minutes until softened.
Finely chop the bread and the parsley in a blender.
Combine all the ingredients, mashing with the back of the spoon to achieve a thick puree.
Line a loaf tin with greaseproof paper, pour in the mixture and bake in a preheated oven at 180 degrees centigrade for 45 minutes.
Leave to cool slightly before slicing and serving.

: Maralyn Dennis Hill

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

Big Blend Magazine JustLuxe Spa Review Magazine The Epoch Times

NoraLyn Ltd.
Member: Society of Professional Journalists

Tags: Kabak Turtasi, Mandarin Boutique Hotel, maralyn d hill, The Epicurean Explorer, turkey, Turkish Coast, Turkish Hotel, Where and What in the World, Zucchini Loaf
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Moussaka from Summer Jo’s in Grant’s Pass, Oregon

Friday, February 24th, 2012

When I visited Summer Jo’s, the food was outstanding. I have friends who I know continue to eat there regularly. So, I never hesitate to recommend a recipe from Summer Jo’s. This twist on Moussaka is great.

Moussaka from Summer Jo's

Slice eggplants in half and score deeply, being careful not to pierce the outer skin. Sprinkle generously with salt and set aside to drain for 30 minutes. Place eggplant halves cut side up in a baking pan and bake at 375 degrees for 45 minutes to an hour, until tender.

Heat olive oil in skillet. Add onions and garlic and cook for 3 minutes. Add zucchini, chopped tomatoes, garbanzo beans, capers, nuts, parsley, and basil and cook 15 to 20 minutes, until zucchini is tender.

Remove eggplants from oven and scrape the pulp away from the skin, taking care to leave the skin intact. Chop pulp coarsely and add to zucchini mixture along with lemon juice, breadcrumbs, and beaten egg. Season with plenty of salt and pepper.

Oil a 6-cup souffle dish and line it with the eggplant skin, slit so they lie flat, the shiny side against the mold. Fill with half the eggplant mixture and distribute the halved artichoke hearts evenly over the top. Cover with remaining filling. Cover dish with aluminum foil.

Place souffle dish in a baking pan with one inch of water on the bottom. Bake in a preheated 375 degree oven for one hour. Invert on a serving platter and serve hot, surrounded by a drizzle of your favorite tomato sauce.