Three ways to serve our Red Lentil & Mixed Bean Casserole
This hearty recipe combines red lentils with three types of beans – flageolet, white kidney and black-eyed beans to create a warming meal that’s full of protein.
We soak the red lentils and black-eyed beans overnight to make them lovely and tender. To make the casserole sauce, we sweat sliced onions and garlic, then add the soaked red lentils, chopped tomatoes, tomato puree, some oregano and vegetable stock, and simmer for about 10 mins to ensure that while the lentils are cooked, they still retain some bite. Then we mix in the flageolet beans, white kidney beans and black eyed beans. Finally, we stir through parsley and basil to add freshness and flavour.
We oven-roast a mix of red and yellow peppers and cup mushrooms as a tasty garnish. They also add green beans and baby spinach for extra colour and texture.
All you have to do is the finishing touches!
Crowd Pleasing Dishes for Holiday Gatherings...and any other time too!
Cherry Yum Yum and Calico Squash Casserole are great dishes to take to any potluck or family gathering. I tend to make them for the holiday parties but they are great any time of the year. #casserole #cherry #holidayrecipes
Cherry Yum Yum:
Ingredients
2 packages crushed graham crackers
2 sticks salted butter, melted
2 blocks cream cheese, softened to room temp.
1 cup sugar
4 cups (1 quart) heavy whipping cream
6 tablespoons sugar
1 teaspoon vanilla extract
2 large cans cherry pie filling
Instructions
Set aside 2 tablespoons of the crumbs for topping. In a medium bowl, combine melted butter with crushed graham crackers and spread into a 9 x 13 (or larger) baking dish.
Combine softened cream cheese with sugar. Mix and Set aside.
Combine the heavy whipping cream, 3 tablespoons sugar and vanilla extract and whisk to make a whipped cream.
Combine the cream cheese mixture with the whipped cream until just combined. Do not overmix.
Spread half of the cream cheese/whipped cream mixture evenly over crust.
Evenly spread the cherry pie filling over the whipped cream layer. Repeat and top with sprinkling of crushed graham crackers.
Refrigerate for a couple hours (or overnight) before serving.
Calico Squash Casserole:
Ingredients
2 medium yellow summer squash
1 medium (or two small) zucchini
1 medium onion, chopped
1/4 cup sliced green onions
1 large carrot half coined or diced
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1 can condensed cream of chicken soup
1/2 cup mayonnaise
1 jar drained diced pimento or canned roasted poblano (1 tsp)
1 teaspoon rubbed sage
1 tsp pepper
1 cup shredded sharp cheddar cheese
Directions
Combine the first six ingredients with 1/2 teaspoon salt, cook covered on medium until squash is tender, about 8-10 minutes.
Combine cracker crumbs and butter; spoon into a greased 2qt. baking dish. Once veggies are tender, drain and add the soup, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Add cheese (reserving a little for topping). Poor over crumbs.
Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
COOK WITH ME: CHEESY PUMPKIN AND POTATO WITH VEGETABLES /CHEAP N CLEAN/ONLY1EMPO
COOK WITH ME: CHEESY PUMPKIN AND POTATO WITH VEGETABLES /CHEAP N CLEAN/ONLY1EMPO
#Only1Empo #CheapnClean #CookWithMe
Calico Squash Casserole
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Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network
Fall dinner inspo coming atcha! Sunny swaps beans for butternut squash in this cozy chili recipe ????
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Beefy Butternut Squash Chili
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck or stewing meat, cut into 1-inch cubes
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)
3 cloves garlic, grated on rasp or finely minced
1 pound ground chuck (80-percent lean)
1 1/2 cups beef stock
1 1/2 cups red wine (recommended: any inexpensive Chianti)
2 tablespoons fine cornmeal
1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
Directions
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
Cook’s Note
Sunny caramelizes the onions and peppers before the beef is added to give some depth of flavor and sweetness.
This recipe has been updated and may differ from what was originally published or broadcast.
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Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network
Eugenia Cooney Asked If She Eats Regularly & How Much She Weighs (7-30-23) #tiktok #shorts
Eugenia Cooney Asked If She Eats Regularly & How Much She Weighs (7-30-23) #tiktok #shorts