Category

Casserole

Beef And Squash Stew

By | Beef, Casserole, Easy Dinners, Healthy + Diet, Kid Friendly Dinners, Main Dish, Meat + Poultry, Slow Cooker, Uncategorized, Vegetables | One Comment

Beef and squash stew in the slow cooker is just what you need for the winter weekend. This healthful, low-fat and veggie-packed dinner is also great for detoxing after the holidays.

I wanted a stew loaded with vegetables. I often feel like with just beef stew you have to make a separate salad or vegetable side to make a complete meal. This beautiful and tasty dish is basically a one pan meal! Also, did I just say a slow cooker recipe was beautiful?? HA! It totally is!
Beef And Squash Stew
I used thin slices of butternut squash for the top of the stew. To thinly slice the squash for the top use a mandolin or slicer. The slices don’t have to be perfect. Just arranged in an overlapping pattern they braise to be tender and act as a beautiful “crust”.
101652458The fennel and squash add a slight sweetness to this dish, but also makes it healthy and hearty. I added tomatoes for richness and a little tangy acidity with the tender beef and sweet veggies. This dinner is family friendly but also diet friendly!

Beef And Squash Stew

Prep Time: 30 minutes

Total Time: 8 hours, 30 minutes

Yield: Serves 8 to 10

Calories per serving: 165

Fat per serving: 4 g

Beef And Squash Stew

Layers of healthy butternut squash on top make this dish extra good.

Ingredients

  • 2¼ tsp dried thyme
  • 2 tsp kosher salt
  • ¾ tsp ground black pepper
  • 5 tbsp cornstarch
  • 1½ lbs lean boneless beef chuck or round roast, cut into 1-inch pieces
  • 1 medium fennel bulb, cut into ½-inch wedges
  • ¾ lb Yukon Gold potatoes, cut into 1-inch pieces
  • 1 28-oz can whole tomatoes, drained and halved
  • 1 small butternut squash, peeled, seeded and sliced ⅛ inch thick
  • 1 tsp olive oil

Instructions

  1. Combine thyme, salt and pepper; reserve 1 tsp of the mixture and stir cornstarch into the remainder. Toss the beef, fennel and potato in the cornstarch mixture and place in a 6-qt slow cooker, fitting the ingredients tightly; add tomatoes
  2. Toss squash with oil and 1 tsp of the thyme mixture. Arrange the smaller pieces of squash on top of stew in a circular patter, then repeat with the larger rounds to create a second layer; cover and cook 4½ hr on high or 8 hr on low.
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Recipe by Tara Bench and Khalil Hymore
Photographer: Peter Ardito
Food Stylist: Susan Ottaviano
Prop Stylist: Michelle Wong
Originally published in Ladies’ Home Journal February 2011

Cauliflower Mac ‘n’ Cheese

By | Casserole, Easy Dinners, Main Dish, Uncategorized, Vegetables | No Comments

If you’re like me, this is your mantra today:
I HATE IT WHEN
I have been eating the best holiday food ever! But now it’s time to get real. However, I don’t want to.

Cauliflower Mac 'n' Cheese
My solution to the stubbornness I’m so proud of, is a slightly healthier version of Mac ‘n’ Cheese! I’ve cut the pasta almost in half and replaced it with roasted cauliflower. Even better, this is a great way to disguise veggies for the kids.

I used cheddar mixed with herbed Boursin cheese to make it extra creamy. If you can’t find that specific Boursin, other flavors with do. As well as replacing it with cream cheese (just add a teaspoon of Italian seasoning if you are using plain cream cheese!)

Let the dieting begin! Well, kind of. Not really yet.

Cauliflower Mac 'n' Cheese

Prep Time: 25 minutes

Total Time: 1 hour, 15 minutes

Yield: Serves 6

Calories per serving: 465

Cauliflower Mac 'n' Cheese

Boursin with herbs adds flavor, but you can swap it for fat-free cream cheese if you like.

Ingredients

  • 2 cups (12 oz) cauliflower florets
  • Cooking spray
  • ½ lb cavatappi or other curly pasta
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups 1% milk
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • Pinch of cayenne
  • 2½ cups (7 oz) grated cheddar
  • ½ cup (2 oz) grated Parmesan
  • ½ cup (4 oz) Boursin Light Garlic and Herbs Spreadable cheese
  • ⅓ cup panko bread crumbs

Instructions

  1. Heat oven to 425°F. Spread cauliflower on a rimmed baking sheet and coat lightly with cooking spray. Roast until florets begin to brown, about 10 min. Remove cauliflower and reduce oven to 375°F.
  2. Cook pasta according to package instructions, drain and set aside. In a large saucepan over medium heat whisk olive oil and flour for 1 min. Add milk, whisking constantly. Stir in mustard, salt and cayenne. Cook, stirring occasionally until mixture has thickened, about 8 min. Remove sauce from heat. Add 2 cups cheddar, Parmesan and Boursin and stir until melted. Add pasta and cauliflower; stir to coat.
  3. Pour pasta into a greased 2-qt baking dish. Sprinkle on ½ cup cheddar, then bread crumbs. Bake until bread crumbs are golden brown and cheese is bubbling, about 30 min.
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Recipe by Tara Bench
Photographer: Lisa Hubbard
Food Stylist: Susan Vajaranant
Prop Stylist: Penelope Bouklas
Originally published in Ladies’ Home Journal November 2012

Speedy Turkey Tetrazzini — For Thanksgiving Leftovers!

By | Casserole, Easy Dinners, Main Dish, One Dish Meals, Thanksgiving | No Comments

Thanksgiving Day Leftovers are the bomb! And no need to settle for the same old sandwich. This creamy, comforting casserole will make your head spin with joy.
Turkey Tetrazzini

Do any of you remember the Turkey Tetrazzini of your childhood? There’s a chance it was loaded with the good stuff, turkey, peas, mushrooms and noodles. But probably had loads of cream soups from a can, sour cream or mayo. As much as these things make food quite delicious, they are heavy and sometimes kind of bland to be honest.

My take on this bake combines all the good stuff with a lightly creamy sauce made from broth and a hit of Parmesan for intense flavor. And of course the crunchy, buttery crumbs on top.

 

Speedy Turkey Tetrazzini

Prep Time: 35 minutes

Total Time: 50 minutes

Yield: Serves 6

Calories per serving: 505

Fat per serving: 20 g

Speedy Turkey Tetrazzini

Ingredients

  • 8 oz curly egg noodles
  • ⅔ cup plain bread crumbs
  • ¾ cup freshly grated Parmesan
  • 6 tbsp unsalted butter, melted
  • 1⅛ tsp salt
  • 1¼ cups sliced white button mushrooms
  • 1 cup chopped onion
  • ¾ lb cooked turkey, cut into ¾-inch cubes
  • 1 cup frozen peas, thawed
  • 2 cans (14 oz each) low-sodium chicken broth
  • 6 tbsp all-purpose flour
  • 2 tsp fresh lemon juice
  • ½ tsp dried thyme

Instructions

  1. Cook noodles according to package directions; drain and set aside.
  2. Meanwhile, heat oven to 425°F. In a bowl, combine bread crumbs, ¼ cup cheese, 3 tbsp butter and ⅛ tsp salt; set aside.
  3. In a medium saucepan, combine 1 tbsp butter, the mushrooms, onion and remaining 1 tsp salt. Cover and cook over medium-high heat 3 min. Uncover and cook, stirring, 3 min more; transfer to a bowl. Toss in turkey and peas; set aside.
  4. For sauce, in a medium saucepan, whisk together broth, flour and remaining 2 tbsp butter, bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, 4 to 5 min; remove from heat. Stir in remaining ½ cup cheese, the lemon juice and thyme. Salt and pepper to taste.
  5. In a 13-by-9-inch baking dish, combine sauce, turkey mixture and noodles; top with breadcrumb mixture. Bake until golden and bubbling, 13 to 15 min. Serve warm.
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Recipe: Tara Bench
Originally published in Ladies’ Home Journal Nov 2008
Photographer: Burcu Avsar
Food Stylist: Susan Vajaranant
Prop Stylist: Sarah Cave

Cauliflower Mac ‘n’ Cheese

By | Casserole, Easy Dinners, Healthy + Diet, Kid Friendly Dinners, Main Dish, One Dish Meals, Side Dishes, Tips And Techniques, Uncategorized, Vegetables, Vegetarian | No Comments

Cauliflower Mac 'n' Cheese

Several years ago I was asked to create a recipe for macaroni and cheese with hidden vegetables (remember that trend?). But really how can you “hide” vegetables in macaroni and cheese–it’s pasta, and cheese sauce…anything else stands out like a sore thumb!

After many versions (and then maybe a few more versions, just because it was delicious), the result was prrrretty close to actually hiding vegetables in mac ‘n’ cheese, and since cauliflower is bulky about half the pasta was replaced by this “invisible” veggie. And my goodness is it tasty–like really awesome.

Cauliflower Mac ‘n’ Cheese

Prep Time: 25 minutes

Total Time: 1 hour, 15 minutes

Yield: Serves 6

Calories per serving: 23.5 g

Boursin with herbs adds flavor, but you can swap if for fat-free cream cheese if you like.

Ingredients

  • 2 cups (12 oz) cauliflower florets
  • Cooking spray
  • ½ lb cavatappi or other curly pasta
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups 1% milk
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • Pinch of cayenne
  • 2½ cups (7 oz) grated cheddar
  • ½ cup grated Parmesan
  • ½ cup (4 oz) Boursin Light Garlic and Herbs Spreadable Cheese
  • ⅓ cup panko bread crumbs

Instructions

  1. Heat oven to 425ºF. Spread cauliflower on a rimmed baking sheet and coat lightly with cooking spray. Roast until florets begin to brown, about 10 min. Remove cauliflower and reduce oven to 375ºF.
  2. Cook pasta according to package instructions, drain and set aside. In a large saucepan over medium heat whisk olive oil and flour for 1 min. Add milk, whisking constantly. Stir in mustard, salt and cayenne. Cook, stirring occasionally until mixture has thickened, about 8 min. Remove sauce from heat. Add 2 cups cheddar, Parmesan and Boursin and stir until melted. Add pasta and cauliflower; stir to coat.
  3. Pour pasta into a greased 2-qt baking dish. Sprinkle on 1/2 cup cheddar, then bread crumbs. Bake until bread crumbs are golden brown and cheese is bubbling, about 30 min.
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Recipe by Tara Bench, originally published in Ladies’ Home Journal, Nov/12. Photo credit Lisa Hubbard. Food Stylist Susan Vajaranant. Prop Stylist Penelope Bouklas.