CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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CHILE RELLENO CASSEROLE | Easy Recipe For Baked Chile Relleno Casserole
Today I am cooking at home and making chile relleno casserole. This recipe comes from a viewer that wanted to recreate their mother's recipe. This is a simple and delicious casserole that is so easy to make.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#poblanopeppers #chilerellenocasserole
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______________________________
0:00 Intro
0:12 Prep Poblano Peppers
1:31 Ingredients
2:15 Prep The Casserole
3:19 Bake And Serve
_______________________________
⭐️ CARNE ASADA RECIPE
⭐️ FAJITAS RECIPE
⭐️ COOKWARE VIDEO
INGREDIENTS
2 large poblano peppers (roasted and cleaned)
1/3 cup (42 g) all-purpose flour
1/2 tsp baking powder
1/8 tsp fine salt (I used 1/4 tsp coarse salt)
1/8 tsp cayenne
1/8 tsp smoked paprika
3 large eggs (room temp)
1/4 cup (60 ml) whole milk
1 1/2 cups (150 g) shredded cheese
*I used Oaxaca cheese*
1.5 to a 2-quart buttered baking dish
Bake at 450 ºF / 232 ºC for 15 to 20 minutes
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How To Make Chile Relleno Casserole
Chile Relleno Casserole Recipe
Chili Relleno Casserole
Chile Relleno Casserole
(For 14 Camp Oven)
Ingredients:
2 lb. chorizo pork sausage
1- large yellow onion diced
2- 12 oz. cans evaporated milk
1- cup water
1/2 teaspoon salt
8 eggs
3/4 cup flour
2- 27 oz. cans whole green chilies seeded
2 cups mild cheddar cheese, grated
2 cups monterey jack cheese, grated
Directions:
Brown the onion and sausage in the bottom of the oven. Remove and set as side. Beat the eggs, add milk, water, salt, flour, then stir in 2 cups of the cheese. ( 1 cup each type) Open the chilies and put a layer in the bottom of the oven. Sprinkle 1/2 of the meat and cover with 1/2 of the egg/milk/ cheese mix. Add another layer of chilies, meat and the rest of the liquid. Top with the remainder of the cheese. Save one chili and arrange it in strips in a star pattern on top to decorate. Cover and bake at 425 degrees for 45-60 minutes. (1 semi loose ring of coals on bottom and 2 tight rings of coals on top) Rotate oven and lid every 15 minutes. Remove from heat when top is browned, let set for 5-10 minutes and ENJOY!!!
(For 12 Camp Oven)
Ingredients:
1 lb. chorizo pork sausage
1- medium yellow oven
1- 12 oz. can evaporated milk
1- cup water
½ teaspoon salt
6 eggs
½ cup flour
1- 27 oz. can whole green chilies seeded
1 ½ cups mild cheddar cheese, grated
1 ½ cups monterey jack cheese, grated
Mexican Chicken Tamale Casserole (Easy Freezer Meals)
Welcome to Easy Freezer Meals. Today we are making a Gluten Free Mexican Chicken Tamale Casserole (Easy Freezer Meals). I wanted to make a deconstructed Tamale basically and this is what the end result was. If you have any questions please let me know and as always we are Thankful that you decided to stop by. If you're new here be sure to click that Subscribe button and that notification bell. We post new recipes all the time and I don't want you to miss a single one!!
Recipe for Mexican Chicken Tamale Casserole:
4 pounds of cooked boneless chicken
2 pounds of cooked black beans rinsed and drained
2 cups of sweet corn
2 cups of stewed tomatoes
1 cup of chopped olives
1/2 cup of cilantro
1 pound of onions
1 pound Red & Green Bell Peppers
3 tablespoons of minced garlic
1.25 tsp toasted Cumin seeds
3 Tablespoons dried Oregano
1 Tablespoon Chipotle powder
6-8 cups of Green tomatillo salsa (you get to decide how thick or thin you like it)
Salt to taste
Cheddar Cheese
Mozzarella Cheese
Cook your chicken however you like and set to the side. We will add it at the end. Begin to sauté the sweet corn in a little oil adding a touch of salt and pepper. Cook till it begins to caramelize (be careful not to burn). Remove from heat. In a larger pot. Sautee the onions and bell peppers in some oil on med/high heat. Once softened add the garlic and cook a few minutes more. Now add the stewed tomatoes, corn, and olives. Stir well to incorporate the ingredients. Add the cilantro, cumin seeds, oregano, and the chipotle powder. Let this cook for 5 minutes so that the flavors begin to marry and finally add the Green Salsa. Simmer for 20 minutes and be sure to taste for salt and pepper. Once finished remove from the heat and add the chicken to it.
The Tamale topping (original recipe can be found here:
3.5 cups Masa Nixtamalizada (for tamales)
10 oz lard or shortening
1 Tablespoon salt
1.5 teaspoon baking powder
2.5 cups hot water
1.5 cups of chicken stock
Rehydrate your masa with the hot water. You can add a little more to get it to come together but make sure you don't add too much. You want it to be like play-do. In a mixer add the lard/veg shortening, salt, and baking powder. Begin to whisk on low till the salt and baking powder get incorporated. Turn to high and whip till it doubles (at least) in size. On low again begin to add the masa one piece at a time along with the chicken stock. Once you have all the masa added and all the chicken stock added turn to high and whisk till the consistency is smooth and creamy like a thick cake batter or a really creamy hummus. If you can take a spoonful and drop it in a glass of cool water and it floats then your tamale mixture is ready!! Be sure to taste and add salt or more chicken stock to your liking..
To assemble in a freezer friendly container add the chicken and vegetable mix. Top with a generous amount of cheddar and mozzarella cheese. Finally spread a thin layer of tamale batter over the entire top. Bake one for dinner (350f for 30-45 minutes) and freeze the rest...
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Eric
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Easy Mexican Street Corn Casserole Recipe
If you love Mexican street corn, this Casserole is for you. It's going to be your new favourite way to eat corn! The delicious street corn casserole tastes like a fancy side but is SO EASY to make! It's family friendly and can be prepped ahead of time, making it perfect for family dinners, potlucks and barbecues. It's gluten free, makes fabulous leftovers and is always a hit!
Making this incredibly tasty corn casserole recipe only requires a handful of ingredients.
Frozen Corn
Mayonnaise
Sour Cream
Chili Powder
Garlic Powder
Monterey Jack Cheese
Lime juice
Feta Cheese
Cilantro
Salt
Recipe Note: Queso fresco or Cotija cheese are the authentic cheeses used for Mexican Street Corn. Definitely use them if they're available to you. If you can't find any, feta and Monterey Jack are good substitutes. I use them in this recipe because I’m more likely to find them at my local grocery store, (living in rural Canada).
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How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Fresh Corn Casserole with Red Bell Peppers and Jalapeños
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Ingredients
8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F.
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
2011 Ree Drummond, All Rights Reserved
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How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network