SWEET POTATO CASSEROLE

 

OVEN TEMP: 350 DEGREES        COOK TIME: 30 MIN

FOR 8 SERVINGS: DOUBLE THE INGREDIENTS

 

FOR 4 SERVINGS YOU WILL NEED:

1-2 lbs sweet potato

1/4 lb (1stick) butter

1 7-oz package raw coconut cream

1/4 cup soured, raw cream

3 egg yolks

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp sea salt

 

PREPARATION:

1. Preheat oven to 350 degrees F. Bake (do not microwave) sweet potato until tender and peel while hot.

2. Place in a casserole dish and mash until smooth. Melt coconut cream and butter together over low heat on the stove. Mix butter/coconut mixture, cream, egg yolks and spices with mashed sweet potato in the casserole dish. Whip until mixed well. Sprinkle with additional cinnamon on top if desired.

3. Place casserole dish in oven and bake for 30 min. or until bubbly on top.

 

TIPS: You can find raw coconut cream at most Oriental or Latin American markets. For mothers; this is sure to be a favorite for any toddler, any age! Try it during the holidays.

 

 

BEEF AND WILD RICE CASSEROLE

   

PREP TIME: 25 MIN        OVEN TEMP: 350 DEGREES F        COOK TIME: 45 MIN    

 

FOR 6 SERVINGS YOU WILL NEED:

2 lbs sirloin, cubed

2 Tbsp olive oil

1 med onion, chopped

1 clove garlic, minced

1 cup chopped celery

2 cups sliced mushrooms

1 (7-oz) package long grain and wild rice mix or 1 1/3 cups wild rice mix

1 (8-oz) can sliced water chestnuts, drained

2 (10-oz) cans beef broth

2 Tbsp soy sauce

1/2 cup slivered almonds, toasted

 

PREPARATION:

1. Preheat oven to 350 degrees F. Brown steak in oil in a large deep skillet, about 6 min. Push steak to side of skillet. Add onion and garlic. Saute for 5 min.

2. Add celery and mushrooms. Saute for 5 min. Add rice and water chestnuts; mix well with steak and vegetables.

3. Add beef broth and soy sauce. Bring to a boil. Pour into a lightly greased 3-quart casserole. Cover with foil.

4. Bake for 45 min or until rice is tender. Fluff rice with fork before serving. Sprinkle with toasted almonds. Place in a serving bowl.

 

TIPS: This entree can be prepared up to a day ahead. To cut the baking time in half, replace the long grain and wild rice mixture with quick-cooking brown rice. Bake as directed for 20 min instead of 45 min. Substitute ground beef for the cubed sirloin for a super quick and easy weeknight dinner.

 

 

BAKED CHICKEN AND ARTICHOKE CASSEROLE

 

OVEN TEMP: 350 DEGREES F        COOK TIME: 1 HOUR 5 MIN

FOR 4 SERVINGS: DOUBLE THE INGREDIENTS

 

FOR 2 SERVINGS YOU WILL NEED:

2 5-oz chicken breasts, boneless and skinless

1 cup organic chicken broth

1/2 medium red onion, diced

1 red bell pepper, chopped

1 8-oz can artichoke hearts, rinsed, and drained

4 garlic cloves, minced

6 black olives, chopped

Juice of 1 lemon

1 8-oz can no-salt-added tomato sauce

Handful of fresh cilantro, chopped

 

PREPARATION:

1. Preheat oven to 350 degree F. In a medium pot, place chicken breasts and broth and simmer. Poach chicken until tender. When cooked, shred chicken into bite-sized pieces.

2. Place chicken, onion, red bell pepper, artichoke hearts, garlic, olives and lemon juice in a medium casserole dish and mix well.

3. Cover and bake in oven for 45 min. Stir tomato sauce into the casserole and return to oven for 20 min uncovered. Mix in cilantro and serve.

 

TIPS: You can try replacing the cilantro with a Tbsp of fresh basil for a Mediterranean feel, or stir in 1 Tbsp of sherry during the last 10 min of cooking.

 

 

MILLET CORN CASSEROLE

 

OVEN TEMP: 350 DEGREES F        COOK TIME: 1 HOUR

 

INGREDIENTS:

1/8 cup coconut oil

3/4 quart diced yellow onion

1/8 tsp crushed red pepper

1 tsp ground cumin

2 oz fajita mix

1 1/4 quarts hot water

3/4 Tbsp sea salt

1/2 cup grain amaranth

1/2 quart grain millet

1/4 quart diced red peppers

1 lb corn

 

PREPARATION:

1. In a large pot, heat up the coconut oil, then add in onion, and crushed red pepper and simmer on low heat until lightly brown. Stir in cumin, fajita mix, and Herbamare and saute for another 3 min. Add in water, salt, amaranth, and millet. Bring to a boil. Stir well, cover with a lid, reduce heat to simmer, and stir periodically until grains are thick but not lumpy.

2. Rinse the peppers and corn in a china cap. Fold in peppers and corn. Stir well and simmer on low heat for approximately 5 min. Take off stove. While it is still hot, divide the cooked grains into 2 shallow hotel pans evenly.

3. In 350 degree oven, bake 2 pans of millet for 30 min, then check and bake for another 30 min. They should have a nice crispy crust on top. Let casserole cool off first and serve.