Here's a cozy autumn casserole recipe with crumbled beef (or turkey), mushrooms, black olives and tart cranberries. Vegetarians can change out the meat with cooked black beans or white kidney beans.To make:
First - put two cups of long grain brown or basmati rice on to cook.
Meanwhile, you'll need:
2 lbs organic grass-fed ground beef or turkey
1 onion, peeled, roughly chopped
5 cloves garlic, chopped
1 green or yellow bell pepper, cored, sliced
2 c. baby bella mushrooms, sliced
Italian dried herbs, to taste- basil, oregano, thyme, fennel, rosemary
A dash of nutmeg
A dash of any hot spice you like - red pepper, paprika, cumin, etc.
1 14 oz. can fire roasted crushed tomatoes (I used Muir Glen) - use two cans if you like a wetter casserole
A goodly splash of balsamic vinegar
3/4 c. whole cranberries (frozen, thawed are fine)
1/2 c. chopped kalamata black olives
2 tbsp rinsed capers
1/2 c. chopped fresh parsley
sea salt and fresh ground pepper to taste
A splash of good extra virgin olive oil
Preheat oven to 350 degrees. Lightly oil a large - and I mean large - lasagna style baking dish. Mine is 10x15 inches.
Heat a large skillet and brown the ground beef; pour off the fat; set aside.
In a large skillet cook the onions, garlic, peppers and mushrooms until they begin to soften - about 5 minutes. Season generously with Italian dried herbs. Add spices to taste. Spoon the cooked rice into the bottom of the baking dish. Add enough extra virgin olive oil to moisten, and fluff the rice a bit. Season with sea salt and fresh ground pepper.
Add the crumbled beef and top with the vegetable mixture. Add goat cheese or feta if you like. I drizzle a good tasting extra virgin olive oil all over the top because I like to kick it up.
Cover loosely with foil and bake for an hour until the center is piping hot. Note - if you have made this ahead of time and chilled it, it will take longer to bake - plan on an additional 20 to 30 minutes.
This recipe makes six generous servings - or eight or so modest servings if paired with other dishes.
This recipe has been taken from Karina Allrich's gluten free recipe blog. http://www.glutenfreegoddess.blogspot.com/
First - put two cups of long grain brown or basmati rice on to cook.
Meanwhile, you'll need:
2 lbs organic grass-fed ground beef or turkey
1 onion, peeled, roughly chopped
5 cloves garlic, chopped
1 green or yellow bell pepper, cored, sliced
2 c. baby bella mushrooms, sliced
Italian dried herbs, to taste- basil, oregano, thyme, fennel, rosemary
A dash of nutmeg
A dash of any hot spice you like - red pepper, paprika, cumin, etc.
1 14 oz. can fire roasted crushed tomatoes (I used Muir Glen) - use two cans if you like a wetter casserole
A goodly splash of balsamic vinegar
3/4 c. whole cranberries (frozen, thawed are fine)
1/2 c. chopped kalamata black olives
2 tbsp rinsed capers
1/2 c. chopped fresh parsley
sea salt and fresh ground pepper to taste
A splash of good extra virgin olive oil
Preheat oven to 350 degrees. Lightly oil a large - and I mean large - lasagna style baking dish. Mine is 10x15 inches.
Heat a large skillet and brown the ground beef; pour off the fat; set aside.
In a large skillet cook the onions, garlic, peppers and mushrooms until they begin to soften - about 5 minutes. Season generously with Italian dried herbs. Add spices to taste. Spoon the cooked rice into the bottom of the baking dish. Add enough extra virgin olive oil to moisten, and fluff the rice a bit. Season with sea salt and fresh ground pepper.
Add the crumbled beef and top with the vegetable mixture. Add goat cheese or feta if you like. I drizzle a good tasting extra virgin olive oil all over the top because I like to kick it up.
Cover loosely with foil and bake for an hour until the center is piping hot. Note - if you have made this ahead of time and chilled it, it will take longer to bake - plan on an additional 20 to 30 minutes.
This recipe makes six generous servings - or eight or so modest servings if paired with other dishes.
This recipe has been taken from Karina Allrich's gluten free recipe blog. http://www.glutenfreegoddess.blogspot.com/
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