WIld Rice and Roasted Butternut Squash Casserole

I've never been a big casserole lover. I think that may be because most casseroles I've come across in my day are loaded with cream type soups and unhealthy fillers. This is one of those casseroles that came about quite by accident, a what do I have in the pantry and fridge that I can throw together sort of thing. Some days creativity completely eludes me. I'm o.k. with that.

This ended up being one of the most delicious and savory yet healthy casseroles that I've come up with in a while. Everyone just loved it {no easy feat with 4 picky eaters and a husband who "doesn't like all of his flavors to blend together.". 

Make sure you use a good quality wild rice, not a boxed one with the mystery packet of spices, sodium and preservatives. My favorite is from Trader Joe's called Brown Rice Medley. It has a mix of long grain brown rice, black barley and Daikon radish seeds it is very hearty and tasty.

This is my submission for week 2 of 12 weeks of Winter Squash 

Wild Rice and Roasted Butternut Squash Casserole

SERVES      8          TIME      45 MINUTES

Ingredients
1 cup wild rice medley, cooked according to package directions
1 pound ground turkey
1 small yellow onion, chopped
1 medium sized butternut squash
1 bunch of baby spinach leaves
1 cup apple juice (or broth, or water)
1 teaspoon ground cinnamon
1 Tablespoon fresh thyme 
1 Tablespoon fresh Parsley
1 teaspoon salt
freshly ground black pepper to taste
1 small slab of real butter to coat your casserole dish with



Putting it all Together


Cook the rice according to package directions, minus about 10-15 minutes (it will continue to cook in the oven)

Cut the squash in half lengthwise, remove seeds using a large spoon. Pour apple juice into a roasting pan and place squash face down. Roast at 400° F for about 20 minutes. You will want it to be a bit firm so you can cut it into cubes. Don't overcook!

Meanwhile, in a non-stick skillet, brown the turkey over medium-high heat. Add the chopped onion, sauté 3 more minutes. Roughly chop spinach and add to turkey mixture. Cook until just wilted, about 2 minutes. Remove from heat. 


Remove skin from squash and cut into 1 inch cubes. Put rice, turkey mixture, squash, herbs and spices into a prepared casserole dish. Bake at 400° F for 30 minutes. Sprinkle with cheese and bake another 5-7 minutes until cheese is melted. 


Enjoy the amazing aroma floating through your house and pat yourself on the back for creating it!!!

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Bubble and Squeek: Brussels, Leeks and Ham

Don't let leftovers get you down. Make this quick and delicious potato dish and they'll never know it was from stuff you already had in your fridge. They'll also never know it's healthy, brussel sprouts are hiding in this flavorful comfort food.


Bubble and Squeak, in it's varying forms is the name for fried left-over vegetables from Sunday lunch. Traditionally, it would be eaten on a Monday for lunch or dinner with a fried egg, bacon, or meat leftovers. There is no specific recipe it is simply a way of using up whatever you have left from dinner. The main ingredient is mashed potatoes which is the 'glue'  holding all of the other veggies together and often, but not always cabbage.

In Ireland, it is known as Colcannon and is made from mashed potatoes, cabbage or Kale and onion and similar to Bubble and Squeak as is Rumbled Thumps in Scotland.

Bubble and squeak was a popular dish during World War II, as it was an easy way of using leftovers during a period of hardship and when most foods were rationed. The name comes from the bubble and squeak sounds that are made as the vegetables cook.

PREP TIME   15 MINUTES  
COOK TIME    30 MINUTES
SERVES    4



BUBBLE AND SQUEAK


1 1/2 lbs (750 g) floury potatoes
1/2 cup(125 ml/4fl oz) milk
3 oz (90 g) butter
14 oz.(450g) any combination of  chopped or shredded green vegetables 
{cabbage, leek, brussel sprouts, kale, spinach}
4 oz (110 g) bacon or ham
1/2 cup (125 ml)  Gruyere cheese, shredded 
salt and cracked pepper to taste (I use French Grey Sea Salt)

Cut the potatoes into even-sized pieces and put them in a pan of cold water. Bring to a boil. Lower heat and simmer until tender, about 8-10 minutes, do not boil or the potatoes may break up and absorb water before they cook through. Drain thoroughly.

Heat the milk in a pan. Add potatoes and half of the butter then mash with a fork until the mixture is smooth. Melt  half of the remaining butter in a large, heavy-based pan with a handle suitable for using in an oven. Cook the ham or bacon until just done. Add the green vegetables (I used brussels and white & light green part of leeks this time) and cook until they are just tender and cooked through. Add them to the potato and mix together with cheese. Season to taste with salt and cracked pepper.

Melt remaining butter (yup, more butter) in pan and spoon in the potato mixture, smoothing off the top. Cook until the bottom is browned and crispy. Remove pan from the heat and place it under a preheated oven at 450 degrees F. Cook until the top is golden browned, about 12 minutes.

Delicious served with a salad or an accompaniment to poached eggs.

Wash brussel sprouts under cool water. Pat dry.

I threw them in my food processor and shredded them.

Brown the brussels and leeks over med-high heat in butter or a high-smoke point oil like grape seed.

Cube potatoes into small pieces and place in salted, cool water into a shallow pan. 

Bring to a gentle boil for 8-10 minutes. Drain.

Now listen, these photos are from 2 different times I made this dish.
The 1st time I mixed all my ingredients in a bowl and then placed them back into the shallow pan and reheated it on the stove and then placed it right into the preheated oven to brown on top.

The 2nd time I used a casserole dish. Not sure why, maybe because I thought it would be prettier. I suggest using the same pan for everything if you have one that is oven proof. Cook your potatoes first, drain and set aside, then brown veggies. Then bake {just follow the recipe above}

 Bon Appetite!

This post is linked to:

For the Kids Friday's

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Mom's Chicken Pot Pie with Cheddar Biscuits #SundaySupper

This is my mom's recipe for Chicken Pot Pie with Home Made Cheddar Cheese Biscuits. 

I've been lucky enough to have this made for me every time I get sick (which luckily isn't that often), feel blue (again, lucky) or just need a home cooked comforting meal made by mom. This is a family favorite from my childhood that I will be passing on to my children. 

This week's Sunday Supper is all about Retro Foods! We've been having a lot of fun with this theme and there are some pretty creative, super groovy recipes along with some stellar classics that are bringing back a few memories from my childhood. I grew up in the 70's and 80's (yeah, I'm old)  and my mom was still cooking foods from her era such as Beans and Corn Bread, Spam Sandwiches and of course Meatloaf and Mashed Potatoes (usually from a box). Then of course for Christmas we always had home made Candied Pecans and a nice, heavy loaf of Fruit Cake to look forward to.

I Love it. She's thrifty, she's perfectly put together and she's a doctor!  Meet Super MOM!!!

I immediately knew what I wanted to make for this weeks Sunday Supper theme; Fried Spam Sandwiches with a side of Jello Salad! Just kidding. Kind of.

My mom's home made chicken soup and chicken pot pie are always what I crave when I'm sick, feeling sad and especially on the infrequent dark and rainy days here in Phoenix. I've been known to drop everything when it starts to rain and run to the store to gather up the few ingredients (most of which are pantry staples) to make this Chicken Pot Pie with Cheddar Biscuits.

While the bone in chicken, fresh veggies and thick and creamy broth are a big deal in this dinner, my favorite part is the fresh herbs. They not only bring a ton of flavor but health benefits as well. Did you know that Rosemary, Thyme and Oregano can help with congestion and are a natural expectorant?

True story.

So what do you think of when you think of Retro Foods? What foods are nostalgic for you?

A Meat Cake? Good Lord.

Cholesterol in a loaf? No thank you.

Good old fashioned, classic casserole dishes? Absolutely!

and then of course there's this......... I'm thinking Mad Men and the way advertising was in the 50's. I think it's probably just as bad today, we've just gotten sneakier at it. 

A HUGE thanks to Heather at Hezzi D's for hosting this week's Sunday Supper!

You can't argue with this logic.

TIME      45-60 MINUTES            SERVES 6-8


You Will Need

3 lb chicken
4 c water
6 carrots (sliced)
6 stalks celery (sliced)
1 onion (diced
2 large cloves garlic (crushed & minced)
1/4 c chopped parsley
2 fresh sage leaves (chopped)
2 sprigs thyme (lemon or regular; chopped)
1 sprig fresh rosemary (chopped)
2 Turkish bay leaves
1/8 t pepper
1/4 t sea salt
1/2 c flour + 1/2 c cold water
9 oz pkg frozen peas




Combine chicken and water in large soup pot; bring to boil then cover and simmer for 15 minutes.Meanwhile, chop veggies and herbs in large bowl. Add veggies and herbs along with bay leaves, to chicken; bring back to boil, then lower heat and simmer 15 minutes longer.

Meanwhile, make biscuits and set aside.

Remove chicken and veggies and strain out broth into a large pot. Let chicken mixture cool, then skin, bone and cut up meat.

Blend flour and 1 cup of the lukewarm broth with a whisk; add back to broth in pan and cook, stirring with whisk, til bubbly & thickened. 

Pour thickened broth into pot with cut-up chicken mixture; add peas and stir.  Pour entire mixture into greased casserole dish & top w/ biscuits.




Cornmeal-Cheese Biscuits: 

Heat 3/4 c milk in small saucepan until steam starts rising - DO NOT BOIL. Stir in 1/2 c cornmeal and mix lightly, cover and set aside.

In small bowl, combine 1 c all-purpose flour (or GF flour mix: 1/3 c gluten-free mix, 1/3 c brown rice flour, 1/3 c garbanzo bean flour), 2 t baking powder, and 1/8 t sea salt.  

Stir in 1 c shredded cheddar cheese. Add 3 T oil and 2 T cold milk to cornmeal mixture,  stir it into flour mixture to combine. 
Shape into biscuits with floured hands or on floured board and put biscuits on top of chicken mixture. Bake 425˚F, 15-20 minutes, until biscuits are slightly brown on top.

CROCK POT DIRECTIONS:  cook chicken and broth all day in crock pot. The last hour, add veggies and biscuits.

Get your groove on with these popular Retro Dishes from jazzy foodies.





Bodacious Breakfasts and Appetizers:

• Classic Chex Party Mix from Peanut Butter and Peppers
• Healthy Green Goddess Dip from Bobbi's Kozy Kitchen
• Homemade Doughnuts from Cosmopolitan Cornbread

Made in the Shade Main Dishes:

• Bacon Wrapped Individual Meatloaf from The Girl In The Little Red Kitchen
• Chicken ala King from Recipes Food and Cooking
• Chicken Rice Casserole from Curious Cuisiniere
• Chicken in a Basket from Cindy's Recipes and Writings
• Chicken Parisienne from Carrie's Experimental Kitchen
• Chicken Pot Pie from Whole Food | Real Families
• Creamed Chipped Beef on Toast from FoodieTots
• Creamy Baked Pork Chops from Culinary Adventures with Camilla
• Individual Beef Wellingtons from Small Wallet, Big Appetite
• Mom's Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
• Mom's Shepherd's Pie from Momma's Meals
• Ravioli di Magro from Manu's Menu
• Salisbury Steak with Onion Gravy from Webicurean
• Sweet and Sour Pork Meatballs from Palatable Pastime
• Tuna Noodle Casserole from Sew You Think You Can Cook
• Uptown Goulash from Family Foodie

Swell Side Dishes:

• Creamy Lime Gelatin Salad from Magnolia Days
• Harvard Beets from Take A Bite Out Of Boca
• Retro Crock Pot Crabby Soup from Seduction in the Kitchen
• Roasted Broccoli Cheese Casserole from NeighborFood
• Seven Layer Salad from Lifestyle Food Artistry
• Wedge Salad from Our Good Life

Dreamy Desserts:

• Bananas Foster from The Redhead Baker
• Creamsicle Jello Mold from Cupcakes & Kale Chips
• Frosty Chocolate Dream Bites from Wallflour Girl
• Hummingbird Cream Cheese Cookies from Dandelion Greens
• Jello Poke Cake from The Life and Loves of Grumpy's Honeybunch
• Mom's Heath Bar Cake from Kudos Kitchen by Renee
• Old Fashioned Banana Pudding from Pies and Plots
• One, Two, Three Jello from That Skinny Chick Can Bake
• Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
• Pineapple Upside Down Cake from Eat, Drink and be Tracy
• Raspberry Crunch from Peaceful Cooking
• Tunnel of Fudge Cake from Hezzi-D's Books and Cooks

The Bee's Knees Beverages:

• Blood Orange Sidecar from Nosh My Way
• Crème de Menthe Parfait from Food Lust People Love
• Vanilla Bean Old Fashioned from The Texan New Yorker

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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