Summer’s annuity a ideal compare for comforting casseroles

“A stew is something to be common — something warm, rich, customarily ooey-gooey, and estimable of a entertainment on a own,” writes Addie Gundry in Family Favorite Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas, and Desserts Everyone Will Love.

6-Ingredient Stuffed Peppers                                                                                   “Stuffed with customarily a few ingredients, including belligerent beef and seasoned rice, these away served peppers are one of my favorite foods,” writes Addie Gundry.                                                                                                                                1 6.9-ounce box rice pilaf brew with seasoning packet                                                                    1 onion, chopped                                                      4 garlic cloves, minced                                            1 ½ pounds gaunt belligerent beef                                  6 middle bell peppers (any color)                          Salt and creatively belligerent black pepper                      1 crater tomato juice                                                                                                                                      Preheat a oven to 350F and easily cloak an 8-inch block baking image with cooking spray. Cook a rice according to a package directions, regulating a piquancy parcel enclosed in a box. Meanwhile, in a vast skillet, sauté a onion and garlic over medium-high feverishness for 3 minutes. Add a beef and cook, stirring to mangle adult a meat, for 5 to 7 minutes, until no longer pink. When a rice is baked flint with a flare and supplement to a beef. Season with salt and peppers to taste.Cut a peppers in half lengthwise and mislay a stems, seeds, and ribs inside. Arrange 6 peppers halves on a bottom of a baking dish, skin side down. Spoon a rice-beef reduction into a image and flow a tomato extract over a top. Top with a remaining peppers halves. Cover a image with greased foil (greased side down) and bake for 45 minutes. Remove a foil and bake for another 5 to 10 minutes, until peppers are soft.                                                                                                            Yield: Serves 6                                                                                                                                         Source: Adapted from Addie Gundry, Family Favorite Casserole Recipes

The 2015 leader of a Food Network’s Cutthroat Kitchen was lifted in Minnesota, nearby her grandparents’ farm. Ms. Gundry grew adult “on cheesy corn-filled home-style meals,” she writes, customarily to afterwards learn exemplary techniques during a Auguste Escoffier module in Avignon, France, and prepare professionally in Michelin-starred restaurants.

But casseroles — unqualified comfort food that they are — continued to reason a special place in her heart.

Now that she has returned to a Midwest, Ms. Gundry motionless to indulge her adore of home-style cooking in this new book. It contains breakfast dishes, appetizers for parties, rational family dinners, and even honeyed treats.

Six-Ingredient Stuffed Peppers, Everyday Eggplant Parmesan and Summer Vegetable Casserole all underline anniversary bounty, so they’re lighter than a hot, robust varieties customarily compared with winter. And customarily for fun, a Ice Cream Sandwich Casserole lets we benefaction a summer prodigy in a cut-’n’-serve form.

Ms. Gundry explains in her book that she chose to offer 103 recipes for a poignant reason: “One hundred recipes felt too rigid, too finite,” she writes.

“By adding a additional 3 it became some-more welcoming, a sign that there is always some-more room during a table, generally when a stew sits in a core of it.”

Everyday Eggplant Parmesan                                                                                Addie Gundry writes that this chronicle of Eggplant Parmesan “makes for an ideal summer image crowded of colorful uninformed ingredients. Thinly sliced and stacked, this stew is a pleasing image to offer al fresco, on a square or rug with a cold potion of white wine.”                                                                                                                            2 eggplants, any about 6 inches long                    2 teaspoons kosher salt                                          ½ crater olive oil                                                          2 vast onions, thinly sliced                                      2 garlic cloves, thinly sliced                                      3 vast developed tomatoes, sliced ¼-inch thick                2 middle bell peppers, sliced ¼-inch thick              Freshly belligerent black pepper                                    1 crater tomato sauce                                                  8 ounces uninformed mozzarella cheese, sliced                ½ crater grated Parmesan cheese                              ¼ crater chopped parsley                                            ¼ crater thinly sliced uninformed basil                                                                                                                    Preheat a oven to 375F and easily cloak a 9-inch low image cake vessel with cooking spray.Slice a eggplants 1/​4-inch thick. Arrange them in a vast colander set over a vast play and shower liberally with a salt; let mount for 15 to 20 minutes.In a large, complicated skillet, feverishness a olive oil over medium-high heat. Add a onions and garlic and sauté until malleable though not browned, about 10 minutes.Lay a eggplant slices on a paper towel-lined baking piece and pat dry. Brush both sides of any cut with some of a flavored oil in a skillet.Starting during one finish of a stew dish, start laying rows of a eggplant, tomatoes, and bell pepper, swapping any object until we strech a other finish of a casserole. Grind some black peppers over a dish, afterwards separate a onions and garlic over a top. Add a tomato sauce, mozzarella, and Parmesan, and cover a image with greased foil (greased side down). Bake for 40 minutes, until a eggplant is soothing and a stew is bubbling. Add a parsley and basil on tip and serve.                                                                                                                                        Yield: Serves 6                                                                                                                                          Source: Adapted from Addie Gundry, Family Favorite Casserole Recipes

Summer Vegetable Casserole                                                                                “Freshly prepared anniversary furnish is one of my favorite things to offer in a summer, when I’m in a mood for something cooked, nonetheless still uninformed and light,” writes Addie Gundry.                                                                                                                        6 vast Swiss chard leaves and stems                    1 tablespoon olive oil                                                1 vast leek, sliced                                                    3 scallions, sliced                                                      ½ crater unfeeling broth                                              ½ crater plain Greek yogurt                                        2 tablespoons flour                                                 1 teaspoon minced uninformed oregano, and additional for serving                                                                      2 yellow summer squash, thinly sliced                    2 zucchini, thinly sliced                                            3 tomatoes, diced                                                    ½ teaspoon salt                                                        ¼ teaspoon creatively belligerent black pepper                ⅓ crater Italian-style bread crumbs                            2 tablespoons grated Parmesan cheese                  2 teaspoons unsalted butter, melted                                                                                                          Preheat a oven to 375F and easily cloak a 9-inch cake image with cooking spray.Remove a Swiss chard stems from a leaves and clout a stems and leaves separately. In a middle skillet, feverishness a olive oil over medium-high heat, supplement a leek, scallions, and chard leaves, and sauté, stirring frequently, for about 3 minutes. Add a chard stems, cover, and continue to prepare for another 5 minutes, until really soft.Meanwhile stir a broth, yogurt, flour, and oregano together in a tiny play until smooth. Add to a chard reduction and cook, stirring, about 1 minute.Layer half any of a yellow squash, zucchini, tomatoes, and chard reduction into a baking image and shower with a splash of a salt and pepper. Repeat with a remaining vegetables and shower with some-more salt and pepper. Combine a bread crumbs, cheese, and melted butter in a tiny play and shower on tip of a vegetables. Cover a stew with greased foil (greased side down) and bake for 40 minutes, afterwards mislay a foil and bake for an additional 10 minutes, until a crumbs are browned. Sprinkle with oregano and serve.                                                                                              Yield: Serves 6                                                                                                                                          Source: Adapted from Addie Gundry, Family Favorite Casserole Recipes

Contact Mary Bilyeu during mbilyeu@theblade.com, and follow her during facebook.com/​thebladefoodpage, bladefoodpage on Instagram or @BladeFoodPage on Twitter.


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