Northwest NEWS

November 5, 2001

Home & Garden


Dining In: Hearty casseroles

Spanish Chicken and Rice Casserole
   1-1/4 c. long grain rice, preferably brown
   1 small onion, chopped
   1 Tbsp. extra-virgin olive oil
   1 can ( 14.5 oz.) stewed tomatoes
   1-1/4 c. canned low-sodium chicken broth, divided
   1 tsp. paprika
   1/2 tsp. dried oregano
   1/2 tsp. freshly ground black pepper
   1 jar (7 oz.) roasted red peppers, drained and chopped
   2 medium (about 1-1/4 lbs.) skinless, boneless chicken breasts cut in 1/2-inch pieces
   1 bay leaf
   1/2 c. frozen green peas
   Salt and freshly ground black pepper, to taste
   Preheat oven to 375 degrees.
   In a 2-quart casserole, combine rice, onion and oil. Mix in tomatoes, 1 c. broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf. Cover casserole and bake 30 minutes.
   Stir in peas and add an additional 1/4 c. broth, if needed, to keep rice from sticking. Bake until rice is tender and chicken is cooked through.
   Remove bay leaf, add salt and pepper to taste, if desired, and serve.
   Makes 6 servings.
   Gypsy Stew
   8 oz. lean ground turkey breast or ground beef
   1 Tbsp. canola oil
   1 small onion, chopped
   1 medium green bell pepper, seeded and chopped
   1 c. corn kernels, frozen or canned
   1 can (15 oz.) kidney beans, rinsed and drained
   2 (or 3, as desired,) cups cooked brown rice
   1 can ( 15 oz.) diced tomatoes, drained
   Salt and freshly ground black pepper
   1/4 c. firmly packed cilantro leaves, chopped
   Coat a large, nonstick skillet with cooking spray and set it over medium-high heat. Cook meat until browned, breaking it up with a wooden spoon. Transfer meat to a bowl and set aside.
   Wipe out pan. Heat oil in pan over medium-high heat. Sauté onion, garlic and pepper until onion is translucent, about 4 minutes.
   Add corn, beans, rice and tomatoes. Return meat to pan. Season to taste with salt and pepper.
   Cook, stirring occasionally, until mixture is heated through. Mix in cilantro and serve.
   Makes 4 servings.
   Wild Rice and Turkey Bake
   1 lb. turkey breast tenderloin, cooked and cubed
   3 c. cooked wild rice
   1-1/2 c. shredded mozzarella cheese, divided
   1/2 c. chopped onion
   1 c. zucchini
   1/2 c. each: chopped green pepper and red pepper
   1 jar (4.5 oz.) sliced mushrooms, drained
   5 Tbsp. butter, divided
   3 Tbsp. flour
   1 tsp. salt
   1/2 tsp. pepper
   1 tsp. garlic powder
   1-1/2 c. milk
   1/3 c. plain toasted bread crumbs
   Preheat oven to 350 degrees. In greased casserole, place turkey, wild rice and 1 c. cheese; set aside. In skillet, sauté vegetables in 3 Tbsp. butter until tender; add flour, salt, pepper and garlic. Gradually add milk; stir until bubbly. Add to casserole mix.
   Top with remaining cheese. Melt remaining butter and mix with bread crumbs; sprinkle over cheese. Cover, bake 35-40 minutes. Uncover; bake 5 minutes to brown.
   Makes 6-8 servings.
   Chicken Pot Pie
   2 cans (15 oz. each) mixed vegetables, drained
   1 can (10 oz.) cooked chicken, drained
   1 can (10 3/4 oz.) cream of chicken soup
   1/4 tsp. thyme
   2 (9-inch) frozen, ready-to- bake pie crusts
   Preheat oven to 375 degrees.
   In medium mixing bowl, combine mixed vegetables, chicken, soup and thyme; mix well.
   Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust.
   Top with remaining crust; crimp edges to seal and prick top with fork.
   Bake for 30 to 45 minutes or until crust is golden brown and filling is hot.
   Allow pie to cool slightly before cutting into wedges to serve.
   Makes 4 servings.
   Wild Rice Casserole
   1 lb. lean ground beef
   4 c. cooked wild rice
   1 box (9 oz.) frozen baby sweet peas
   1 c. chopped onion
   1 Tbsp. canola oil
   1 can (28 oz.) crushed tomatoes
   1 can (6 oz.) tomato paste
   1/2 Tbsp. brown sugar
   1 tsp. garlic powder
   1/2 tsp. curry powder
   Preheat oven to 350 degrees. In skillet, brown beef and drain. In greased casserole, combine beef, wild rice and peas. In skillet, saute onion in oil. Add remaining ingredients; Simmer 3 minutes. Stir into wild rice mixture. Bake 30 minutes.
   Makes 8 servings.
   Pilgrims' Pie
   5 c. cooked mashed potatoes or 2 packages (1 lb. 4 oz.) pre-made mashed potatoes
   2 c. turkey, cooked and cubed
   1 c. cooked fresh or frozen mixed vegetables (frozen vegetables should not be cooked)
   1 c. turkey gravy
   2 slices American or Cheddar cheese for garnish
   Preheat oven to 375 degrees. Lightly spray a pie pan with vegetable pan spray. Spread half of potatoes on bottom of pan, top with turkey, vegetables and gravy. Using disposable decorating bag, fill bag half full with remaining mashed potatoes. Pipe stars around entire pie. Sprinkle with paprika and bake 20-25 minutes or until potatoes are lightly browned around edges and gravy is bubbly. Top pie with cheese. Serve immediately.
   Makes 4-6 servings.
   Beef and Dried Cherry Mini Empanadas
   1 lb. lean ground beef
   1/3 c. chopped dried cherries or raisins
   1/4 c. dry sherry or apple juice
   3 large cloves garlic, minced
   1/4 c. slivered almonds, toasted, chopped
   1-1/2 tsp. ground cumin
   1 tsp. salt
   1/8 tsp. ground red pepper
   2 packages (15 oz. each) refrigerated pie crusts
   1 egg slightly beaten
   Heat oven to 400 degrees. Combine cherries and sherry; let stand. Meanwhile, in large nonstick skillet, brown ground beef and garlic over medium heat 8 to 10 minutes or until beef is no longer pink. Pour off drippings. Stir in almonds, cumin, salt, red pepper and cherry mixture; set aside.
   Roll each pie crust dough into a 10 x 12-inch rectangles, cut each into twelve (about 3-inch) squares. Place scant Tbsp. beef filling in center of each square. Fold over 1 corner to form a triangle. Seal by brushing edges lightly with water and crimping with a fork. Trim to straighten edges, if necessary.
   Place on two ungreased baking sheets; brush with egg. Bake in 400 degree oven 12 to 15 minutes or until lightly browned.
   Makes 48 empanadas
   Sausage and Black Bean Dinner
   1 Reynolds Hot Bags Foil Bag, regular size
   1 Tbsp. flour
   1 can ({15 oz.) black beans, drained
   1 package (10 oz.) frozen whole kernel corn
   1 c. chunky salsa
   1/2 lb. turkey smoked sausage, diagonally sliced
   1 c. shredded Colby and Monterey Jack cheese
   Preheat grill, to medium high or oven to 450
   Open foil bag, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
   To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 10 to 12 minutes in covered grill or bake 30 to 35 minutes in supporting pan in oven.
   Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Sprinkle with cheese before serving.
   Makes 4 servings.