Vegetable Black Bean Corn Brown Rice Casserole with Rotel and Salsa and Cheese
Our Tribe of Many video Sept 26, 2020 Meal Prep on the Fly https://www.youtube.com/watch?v=8Eb-pucuu-I
(time mark 8:30)
For us 12 servings as a side (they get 6 servings as a vegetarian maindish and double this to serve family of 12 & serve with tortilla chips)
2 C. cooked brown rice
11 oz. corn (canned, drained or frozen)
1 10 oz can Rotel tomatoes with chiles
1 1/2 - 2 Cups cooked black beans (about 1 can drained & rinsed)
1/4 C. diced red onion (optional)
1 C. sour cream
1 C. salsa / picante sauce
1 C. shredded cheese, plus more for topping
Chopped green onions for topping
Black pepper
(Note – and NO, this does not need cumin added , as I always suggest to myself – plenty flavorful without…)
Stir together. Spread in a 9 x 13 pan – I use one 8x8, to fit in my countertop oven. Top with more shredded cheese and chopped green onions. (optional)
Cover and refrigerate (for up to 3 days), until ready to use.
Bake (covered with foil) 350 degrees, 50 minutes (40 minutes if not refrigerated).
Last night we had the whimsically titled Crispy Salmon with Bedazzle Rice from Molly Baz’s website (behind a paywall). The rice has currants, scallions, garlic, dill, walnuts, and caramelized lemons. We made a half recipe for 2 diners and liked it a lot.
Start with 4 ounces of gin and add St. Germain and lime juice (probably an ounce of each, depends on how sweet/sour you want it). I also like to use Rose’s Lime Juice but fresh squeezed is great too.
A few dinners.
Braised Endive with Ham and tomyere cheese in a bechamel sauce. Used 2 types of ham, one with herbs another smoked. The taste were quite different, both were good!
Pounti with prunes - a kind of pork terraine with sausage meat, egg, flour, swiss chard and dried prunes from Agen. It’s not a flan. Worker’s food, and it’s better eaten cold than hot.
B/S chicken breast, seasoned with s/p and thyme, browned in butter and olive oil, then poached in white wine and chicken stock, sliced and served on garlic-mushroom fettuccine with green beans alongside.
Realized I had some feta and vegetables to use up in the bins in the fridge, so I did a slightly lighter take on Ottolenghi’s Shrimp and Orzo with Feta (Ottolenghi Simple). I used 12 oz. of shrimp (freezer stash of gulf shrimp), 3 oz. of feta, and 2 zucchinis and 1 fennel bulb (roasted separately with olive oil and a little salt and then added at the end, after the shrimp had cooked through). Some parsley and chopped fennel fronds were added with the basil. Two generous servings for dinner tonight for me and BF and 2 servings left for lunches this week.
Edited to add - one other deviation I made from Ottolenghi’s recipe is that I made my own shrimp broth from the shells of my shrimp, the trimmings from the fennel bulb, some scallions that needed to be used up, and a cup of rosé that was lingering in the fridge from the weekend. Made just enough to replace the vegetable stock and water called for in the recipe!
My first time making the chicken recipe from the folks at Cook’s Country, the quarters were dismembered before roasting in a cast iron pan. It’s a well written recipe without exceptions or fiddly bits, and the results very, very tasty. Will make again.
Lettuce, scallions, and some herbs from the garden.
Don’t let my husband see this!
