Tag Archives: cheese

Cheese and Rice Casserole

An excellent non meat recipe.  But meat can easily be layered on and consider other vegetables.  Pictured here, I used sliced zucchini from my garden and added ground chicken breast from pastured poultry raised by my friends at Pigeon Creek Farm.

Cheese and Rice Casserole  (Riso e Formaggio) 

8 servings 

  • 2 cups water
  • 1 cup uncooked regular rice (or barley or couscous or any combination thereof)
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon red pepper sauce (optional
  • ¼ teaspoon pepper
  • 1 medium onion (I used green onions)
  • 1 medium green pepper, chopped (optional)
  • 2 cups shredded mozzarella or Cheddar cheese (8 ounces)
  • 4 eggs, slightly beaten
  • 2 ½ cups milk
  • ½ cup grated Parmesan cheese

 Heat water, rice, salt, mustard, red pepper sauce, and pepper to boiling, stirring once or twice; reduce heat.  Cover and simmer 30 minutes.  (Do not lift cover or stir.)  Remove from heat.  Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Layer half the rice mixture in bottom of greased 11 x 7 x 1 ½ inch baking dish.  Top with 1 cup shredded mozzarella cheese (and 1 cup vegetable if desired); repeat.  Whisk together 4 eggs and 2 ½ cups of milk then pour over rice mixture.  Sprinkle with ½ cup grated Parmesan cheese.  (Casserole can be covered and refrigerated up to 24 hours at this point.)  Cook uncovered in 350°F oven until set; 45 to 50 minutes.  Let stand 10 minutes. Cut into squares.

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Friday Night Homemade Pizza

A tradition in my family growing up was to have pizza on Friday night.  I’ve carried that through to my family and seldom do we miss having home made pizza on Friday evening, even though the children are adults now and two live away from here.

Growing up, home made pizza was Chef Boyardee from a box.  No matter; Mom doctored up so it was great!.

Here’s my recipe.

For the dough be sure to allow at least 2 hours. (this makes two large crusts, so before the second rise, i stick 1/2 into a Ziplock Freezer bag and pop it into the freezer. Just bring it out of the bag enough time ahead for it to thaw – don’t leave it in the bag because it will rise as it thaws)

Pizza Dough - Wall Street Journal

PIZZA DOUGH

THE INGREDIENTS:

  • 2 cups all purpose or bread flour
  • 2 cups whole wheat flour
  • 2 teaspoons honey
  • 2 teaspoon sea or Real salt
  • 2 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 1 1/3 cups warm water

THE STEPS

Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine  (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly).  Add water and 2 tablespoons olive oil and continue to process until dough forms a ball.  If dough is sticky, add more flour, 1 tablespoon at a time.  If dough is too dry, add water 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes.  I use my Kitchenaid Artisan mixer.

Form dough into a smooth ball and place in a large bowl greased with olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.  Cut risen dough in half.  Knead each half briefly and then shape into a ball.  Place the two balls on a lightly floured surface and cover loosely with a clean towel or plastic wrap.  Let rest 1 hour at room temperature or in the refrigerator up to 24 hours.  If refrigerated, let dough come to room temperature before continuing.

Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan.  If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.

The toppings:

That’s wide open and just your favorites.

If you want stuffed crust – Usually, but not always, i roll out the dough large enough that i can place thin slices of cheese along the edge of the pan and cover with dough for stuffed crust.

I top the dough with home made pizza sauce (still perfecting it, but it’s pretty good) or whatever commercial product you like.

Top with Parmesan or Parmesan mix shredded cheese.  I use 4C Homestyle Brand Parmesan or Parmesan/Romano Mix both of which i buy at Wal-Mart.

Next on is previous cooked, drained, and cooled 1 lb of our home raised ground beef (or i plan ahead and turn it into beef sausage – i don’t eat pig).

Thick sliced Portabella (Babybella) mushrooms and sliced natural olives.

Shredded whole milk mozzarella cheese, but often i add Cabot Extra Sharp White Cheddar in the 2 lbs package which is also available at Wal-Mart. 

Enjoy and Shabbat Shalom!

tauna

 

 

 

 

Beef Enchiladas – Recipe

Recipe – Beef Enchiladas

Beef Enchiladas

INGREDIENTS

  • 6 flour tortillas (whole wheat is best)
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 1/2 pounds grass-finished ground beef
  • 2 cups shredded mozzarella or Monterey Jack cheese
  • 3/4 cup dairy sour cream
  • 3 tablespoons snipped dried parsley
  • 24 ounces tomato sauce
  • 1 tablespoon chili powder (optional)
  • 1/4 teaspoon ground cumin
  • 1/3 cup sliced pitted ripe olives (optional)

 

DIRECTIONS
Heat oven to 350 degrees and spray a 9×13 inch pan with olive oil.  Soften chopped onions in olive oil, then add ground beef and brown ground beef.  Drain if necessary.  Return to pan and warm through, remove from heat.  Stir in 1 1/2 cups of the cheese, the sour cream, and parsley.  Cover and reserve.  Heat remaining ingredients except olives to boiling; reduce heat.  Simmer uncovered five minutes.  Whilst beef mixture simmers, prepare enchiladas by placing about 3/4 cup of meat/cheese mixture in each tortilla, roll and place in pan.  Pour tomato mixture over the top.  Sprinkle with remaining shredded cheese.  Bake for 25-27 minutes.  Serve with olives, sour cream, and additional salsa if desired.
Serves 6

Mom’s Goulash

September’s meal for Refuge Ministries, Mexico, Missouri was an old favorite of ours which was published in the Centennial Baptist Church cookbook shared by Frankie Levingston, the mom of my dear high school chum, Sharie Levingston.

Mom’s Goulash 

INGREDIENTS:
1 lb ground beef (i use our home raised fully grass-finished beef)
2 cups pasta
3 cups chopped tomatoes or 1-15 oz can sauce
1/2 cups chopped onion
1/4 cup chopped peppers (we prefer green beans, okra, or such)
1/4 cup Parmesan cheese, grated
1 cup cubed cheese (use your favorite)

DIRECTIONS:

Prepare pasta as per package instructions, drain, set aside.  While pasta is boiling, brown ground beef in a large skillet with chopped onions, add tomatoes or sauce, with optional vegetables.  Stir to just mixed, then add pasta.  Mix carefully then sprinkle about 1/4 cup Parmesan cheese over top along with the cubed cheese.  Replace lid and put on low heat until cheese starts to melt.  Serve over bed of lettuce if desired.

Prep time:  25 minutes

Servings: 6

Author:  Frankie Levingston, Centennial Baptist Church (Mexico, MO) cookbook.

My photos show this recipe multiplied by 10 to prepare enough for the Refuge plus have some meals to deliver to friends and neighbors who are recovering from surgeries.

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Brown the ground beef along with the chopped onions.  Oh, if you forget to put the onions until after the beef is browned, it’s okay, just go ahead and add them.
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My garden produced bunches and gobs of Asian Long Pole Beans, so i chose them for my recipe.  Fresh beans need to be precooked before adding to Mom’s Goulash.  Mine are cut into 1/2 inch length pieces and I added 1 gallon of them.
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Pasta, pasta – Here i’ve placed 14 cups dried pasta to boil, still had to add water and as you can see just BARELY had enough room in this huge pot.  Be careful, pasta really expands.
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Thankfully, a friend had given me a 33 quart canning pot a few years ago.  Always enough room to stir together all the ingredients.  I did soften and melt the cheese before adding it.
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Filled my roaster with Mom’s Goulash to take to Refuge Ministries and prepared the rest for delivery to neighbors.

Hope you enjoy preparing and serving this easy, inexpensive, and tasty dish.

Cheers!

tauna

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Biscuit Topped Italian Casserole

Sometimes a stumbled upon recipe in a catalogue or magazine or flyer  really resonates with your family and it becomes part of the regular menu lineup.  This casserole is one such that i found probably 20 years ago.  The beauty of it, is that it is easily modified to accommodate your own tastes and whatever you have on hand (within reason of course!)

The original recipe is pictured way below, but the one i made yesterday included my home raised green beans and home grown grass finished ground beef.  For chopping the vegetables i use a mini food chopper and even chop the green beans if i’m preparing for Sunday’s meal with Allen’s 98-year-old Aunt June.  She has lost her teeth and can’t keep track of dentures – so it is what it is.

Family sized version:

2 lbs grass-finished ground beef

1 medium sized onion – chopped

3 medium sized carrots – chopped

1-2 cups Asian long pole green beans – chopped

1 24 oz jar of Eden Organic tomatoes  (normally i use my home raised tomatoes, but i’ve already run out!)  Eden’s brand is excellent, but, honestly, to open them, i either need my stout son, Dallas, to do it, or i go get my long handled Channel Lock pliers.  It’s really ridiculous.

2 cups of your favourite cheese, divided – 1 1/2 cups to stir into veggie/beef mix, 1/2 cup to top off the casserole.  Or stir in 2 cups of cheese to melt – whatever your choice!

Brown the ground beef in a 4 quart pot and add all the vegetables, including the tomato sauce, throw in maybe a tablespoon of salt (check your tomato sauce – it may already have salt in it – i try to use straight tomatoes) and a teaspoon of black pepper -whatever suits ya, and let it simmer for 20 minutes or so.  Add 1 1/2 cups of your favourite cheese and stir to melt.

Once the mix is ready, pour into a 9×13 inch pan, level it off, then top with biscuits.  I make my own, but you can buy some to use.  Then sprinkle about a cup of shredded cheese on top.  Then add a sprinkling of parsley, basil, or oregano if you like.

Bake in a preheated oven of 375 F for about 28 minutes until cheese is melted and biscuits are golden brown.  This makes 6-8 servings.  Takes about an hour to make and bake, but if there are leftovers, it’s still a time saver.  What does it cost?  that will totally depend on the quality of ingredients you purchase.

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i mix my own biscuits up, then roll the dough to 1/4 inch and use this small juice glass to make 2 inch diameter biscuits.  But you could make larger ones, just not thicker- remember the heat to cook the casserole is reduced so thicker biscuits may not cook through.
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After pouring the beef/veggie/cheese mix into a 9×13 inch baking dish, top it with the biscuits.

 

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Then add about 1 cup of shredded cheese
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Sprinkle on some parsley if you like, then bake in a 375 F oven about 28 minutes.
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Finished casserole – YUMMY!
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Here’s the original recipe i cut out of a magazine a couple decades ago!

Buon Appetito!

 

tauna

Wheat Belly Pizza

My version:

2 1/2 cup almond meal/flour

 

1/4 cup ground flaxseeds

1 teaspoon onion or garlic powder

2 cups shredded mozzarella cheese – divided

1/2 teaspoon sea salt

2 large farm eggs

1/2 cup extra-virgin olive oil

1/2 cup water (may not need this much)

8-10 ounces of grass finished ground beef or lamb or home made beef or lamb sausage

1 cup pizza sauce

Optional ingredients i usually add:  sliced black olives and sliced fresh mushrooms, extra cheese

Preheat the oven to 350°F .

Use a Ninja Blender (mine is called a Fit Blender i believe) or some other type.

In a large bowl, combine the almond flour, pumpkin, sesame flour, ground flax seed, 1 cup of the mozzarella cheese, onion powder, and sea salt.  Mix well.  Then i add the two large eggs, 1/4 cup olive oil, and the water.  Mix and combine thoroughly.

Butter a 10″ x 15″ pan (i use a stone jelly roll pan).  Place the dough on the pan, then spread the dough by hand.  You may have to keep your fingers wet using olive oil or water to keep it from sticking to your hands.

Bake for 20 minutes.

When you are ready, spread the pizza sauce, i sprinkle some Parmesan cheese if i have any, but usually i don’t, so i use some shredded raw cheddar or whatever i have on hand.  Then crumble the cooked meat on top of that followed by optional olives and/or fresh mushrooms.  Top with remaining mozzarella or other cheese.  Bake for another 12 minutes.

Cut into about 12 pieces; this is very filling.  One piece may fill you right up!

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Wheat Belly 10 day detox book

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Pesach Sameach!

I don’t speak Hebrew, but ‘Happy Passover’ simply hasn’t the same ring to it.  We are commanded this week of Feast of Unleavened Bread to eliminate leaven (not necessarily yeast) from our lives.   I’m not a fan of Matzoh or other flat wheat breads, so here’s what i’ve made.  For those of you who are experts on this, PLEASE let me know if this does not meet biblical standards of unleavened bread.

Focaccia Bread

  1. 3 cups almonds (ground)
  2. 1 cup shredded mozzarella (or whatever cheese you prefer)
  3. 1 1/2 teaspoons salt
  4. 1 teaspoon onion powder
  5. 1/2 teaspoon garlic powder
  6. 1/2 cup black olives (finely chopped)
  7. 2 large eggs
  8. 1/4 cup olive oil

Using my Magic Bullet, i grind the almonds into flour.  Stir all ingredients together in a large bowl with a fork, holding out about 1 tablespoons of the olive oil.

Press mixture onto a buttered 9 x 15 stone pan (use whatever you have), then bake in a 375ºF oven for 12 minutes.

Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, (sometimes i use raw butter from grass fed cows) and sprinkle with salt flakes (optional, but not too much).  Bake for another 8 minutes.  Take out of the oven immediately and let cool a bit before trying to remove the squares.  Use a spatula to remove them.

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Take out of the oven and cut into squares (i use a pizza cutter), brush with remaining olive oil, and sprinkle with salt flakes (optional, but not too much).  Bake for another 8 minutes.  Take out of the oven immediately and let cool a bit before trying to remove the squares.  Use a spatula to remove them.

Focaccia Bread

Absolutely delicious in my opinion!

Praise Yah!

tauna

Keeping Yah’s Feasts (and other Mo’edim) is not just a Jewish celebration; it is for ALL His set apart people!  What an honour we are given to give glory to Him in His way.