The Food Brie Cooked and Baked

A record of every food cooked or baked in my kitchen in 2010

Archive for the ‘root vegetables’ Category

110. pesto chicken and pickled beets

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Recipe source: Allrecipes.com for the chicken; SimplyRecipes.com for the beets

This was very good. We used pesto that I made this summer with basil from BP’s garden, and the beets also were from BP’s garden. It was the first jar we’ve used from our stash.

The chicken dish especially caught my eye because it not only used pesto but it also used pancetta, which is always delicious.

chicken and beets

pesto chicken and pickled beets

Written by louise914

December 19, 2010 at 8:27 pm

106. sweet potato casserole

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Recipe source: Allrecipes.com

Go ahead and put this one on the dessert table. It was very good, but wow, it was sweet. I could have skipped the pumpkin pie (but I’d already baked it, so we ate it, too!).

sweet potato casserole

sweet potato casserole

Written by louise914

November 24, 2010 at 10:02 pm

99. Kathy’s roast and vegetables

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Recipe source: Allrecipes.com

I’m still working on using up carrots from BP’s garden, and both BP and I love love love carrots cooked with a pot roast. We actually could care less about the roast – it’s all about the carrots in our house.

This recipe instructs you to sear the roast before placing it in the slow cooker. I highly recommend this step, as it does improve the quality of the roast, but if you’re short on time (as I was), you can just throw everything in the crock and it will still taste good.

This is a very easy, classic pot roast recipe for those days when you need a good, hearty slow cooker meal.

pot roast

Kathy's roast and vegetables

Written by louise914

October 25, 2010 at 7:42 pm

98. sausage, cabbage and potato skillet

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Recipe source: Diane, my super-sweet coworker

When Diane told me about this recipe a while back, I tucked it away for future reference. And it sounded like a good, easy meal for this weekend, so I pulled it out.

It’s a simple recipe:

Add some water to cover the bottom of a large skillet. Layer one head of cabbage (cut up into pieces), some sliced potatoes (enough to cover the cabbage), salt and pepper, and then slice Polish sausage on top. Cover and simmer for 1.5-2 hours.

This was a very simple, really good meal – and economical, too! We like bread (a lot), so we also had a baguette with our meal.

skillet meal

sausage, cabbage and potato skillet

Written by louise914

October 24, 2010 at 6:47 pm

92. baked potato soup

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Recipe source: Allrecipes.com

With cool weather comes soup season!

This was very similar to Bob Evans’ cheddar potato soup.

BP ate it right up, and he doesn’t even mind the leftovers. Nor do I. Nothing like a hot bowl of potatoes and cheese to warm you up.

soup

baked potato soup

Written by louise914

September 27, 2010 at 4:45 pm

91. scalloped ham and potatoes

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Recipe source: my memory, according to what I thought BP’s mom told me

This wasn’t even worth a photo.

Neither BP nor I had made this before, and I didn’t write down the instructions when his mom gave them to me. The result: bad.

This was so bad that I didn’t even save the leftovers for lunch.

Written by louise914

September 23, 2010 at 8:39 pm

86. beef and feta stuffed green peppers

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Recipe source: I have no idea

Ever since finding this recipe, I have never made traditional stuffed green peppers with rice. I don’t even remember where I got the recipe from, but it is the absolute best stuffed green pepper recipe I’ve ever tried. BP loves it, too.

Instead of rice, the peppers are filled with a mixture of ground beef, sausage, tomatoes, feta, Parmesan, mozzarella and some spices. Delicious.

I halve my peppers and lay them in a 9×13 dish, rather than actually trying to stuff them, which is why you can hardly see any of the green pepper in the photo. It’s buried.

stuffed peppers

beef and feta stuffed green peppers

Recipe

1 tbsp. butter

4 green peppers

1-1/2 lbs. ground sirloin (I use ground chuck usually.)

1/2 lbs. ground sausage (hot or mild)

1 small white onion, diced

oregano, seasoned pepper and fennel seed (optional) to taste

6 Roma tomatoes, sliced

2 tsp. crushed garlic or 1/2 tsp. garlic powder

6 oz. fresh feta cheese, crumbled

1/2 c. grated Parmesan or Romano cheese

1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees F.

Spray casserole dish with non-stick spray. Cook ground sirloin and sausage at low-medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of the tomatoes. Simmer over low heat, approx. 20 minutes.

Cut off tops of peppers, remove inner seeds and membranes. Wash and dry. Fill peppers with meat mixture, alternating with a layer of feta and Parmesan cheeses. Place peppers into a casserole dish, side by side, adding remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers).

Add remaining mixture around the peppers and sprinkle all remaining feta and Parmesan cheeses on top. Add shredded mozzarella cheese.

Bake at 350 for approx. 30 minutes, or until browned and bubbly.

Written by louise914

September 2, 2010 at 5:23 pm