Anne Miller wrote:Broccoli, cauliflower, carrots, celery, etc. something?
Could the something be meat? Or are you looking for a totally veggie option?
My go to, winter lunches at the moment is:
Chop and fry about 4oz of smoked bacon to render some fat. Add in chopped onion, celery and carrot and cook over a medium low heat for about 10 to 15 minutes until the veg are soft but not brown - requires the odd stir. Add a cooked grain from the day before - normally brown rice, a pint of bone broth / meat stock and any veg I have lying around, cut into bight size chunks and then simmer until cooked and some herbs - normally thyme. Yesterday, I sorted out the freezer and found a bag of peas which I added for the last few minutes. There’s a bit of salt in the bacon, but I normally add a little more at the end - as they say, season to taste.
I wouldn't casserole broccoli - I think it would go soggy. The rest would probably be a good basis for a curry. You could cook the broccoli separately as an accompaniment.
My basic curry:
1 tea spoon each: cumin seed, coriander seed, green cardamon pods (seeds inside), and fenugreek seeds ground fresh.
2 teaspoons turmeric powder, 1 teaspoon ground ginger and maybe 1/3 teaspoon chiilli powder.
heat spices gently in dry pan for a minute. add generous glop of oil and stir.
Add one chopped onion, veg of choice and heat through till start to cook.
Then one of the following:
Add 2 tins chopped tomatoes, and cook for about 30 minutes
Cook for about 30 minutes, then add 500 ml natural yoghurt, heat through gently then add 2 heaped tablespoons ground almonds
You can add meat after the onion if you like a meaty curry, or a pulse such as chickpeas if you prefer all veggie. If you substitute soya yoghurt or creamed coconut for natural yoghurt you can made a tasty vegan version.
Serve with cooked rice, naan bread and whatever else you fancy.
Not authentic, I've no idea which recipe it was originally based on but it's dead easy, tasty and works for us.
All of 2020 + 2021, I dreamed (fantasized) about all the food that I love that was not available like Cracker Barrel Chicken Fried Steak.
This year, food just doesn't seem appetizing. Sure I want to eat though just whatever is easiest or handy.
Though I am also remembering foods from the past that I have not had in years. Though I am not craving them as they are just a memory.
I remember as a teenager that Broccolli and Rice Casserole were very popular. Once at my husband's grandmother's house she served what I thought was that casserole then she told us she had made it with cabbage and it was really good.
Maybe it wasn't running because the recipe called for frozen broccoli, maybe.
Anyway, aside from memories... meat is okay. I just added it to the vegan food forum as I thought the topic would get more looks.
Thanks, everyone all the suggestions sound yummy.
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Maybe it's a southern US thing, but broccoli casserole is common over here. I've never found a recipe that I actually like, but with rice or quinoa sounds better. The basic one that gets served here is loaded with mayonnaise and cheese and topped with cracker crumbs. It's not watery but is so mushy! I tried a mayo-free version, and it wasn't much better.
It's not the veggies you mentioned, but my favorite vegetable casserole is Southwestern Spaghetti Squash.
It's spaghetti squash, tomatoes, and taco or fajita seasoning, plus any other add-ins you want. Cheese, black beans, shredded chicken, sauteed onions, peppers, etc. The mild flavor of cauliflower would make it a good addition. Bake at 350F until heated through. I don't measure, just adding in the amounts that look good at the time.
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