Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘casserole recipe’
Posted: March 3rd, 2014

Martha Stewart made my weekend with Baked Penne With Chicken and Sun Dried Tomatoes.

Martha Stewart made my weekend with Baked Penne With Chicken and Sun Dried Tomatoes.


Since the holidays were over and I found myself at home more on the weekends, I’ve been trying to collect recipes throughout the week and cook like a madwoman on Saturdays and/or Sundays. In theory, this makes for good meals on the first night — and cheaper than going out — and great for leftovers to bring for lunches — cheaper than going out — throughout the week.
It hasn’t worked perfectly. I still haven’t gotten used to packing the lunches part, and usually think of it when I’m about halfway to work. Sometimes I’ve started dinner too late and John and J.R. have both eaten something else by the time my brilliant meal is ready.
But at least the recipes have been good.
This one, for Baked Penne with Chicken and Sun-Dried Tomatoes makes enough for two casseroles, ostensibly one to eat and one to freeze.
Alas, the first casserole is long gone, and John ate half of the second one yesterday. Yes, it’s that good. But I still forgot to bring it to work.

Posted in: Uncategorized
Posted: October 2nd, 2013

This casserole recipe from Food Network Magazine is an inventive specimen of fall comfort food.

This casserole recipe from Food Network Magazine is an inventive specimen of fall comfort food.

This morning I found myself thinking about something a Weight Watchers instructor once said about preventing Christmas weight gain.
“It’s a holi-DAY, not a holi-MONTH,” she said.
Yesterday, I kind of freaked out about October food opportunities. I honestly felt stressed about it. Today, I’m trying to take a more measured approach. For my own sanity, I have to face the fact that, unless someone conjures a new dimension of our existence, I’m stuck with 29 days till Halloween.
And, unfortunately, my family has to eat something besides pumpkin bread during that time.
So, during a more rational search through my “hopefully” pile today, I found Classic Chicken and Wild Rice Hotdish in the Food Network magazine.
Unlike most of what I want to make this month, it qualifies as a meal.
It’s by no means quick, but most families should be able to heat up the leftovers for a day or three.
P.S. You can cut down the butter, substitute low-fat milk and fat-free half and half to bring it down into the nutritional stratosphere.

Posted in: Uncategorized
Posted: April 4th, 2013

timetocookThanks to everyone who entered the drawing for “Fresh Italian Cooking,” from Academia Barilla. The winner is Jill Fuller. I’ll pop it in the mail today.

If you are not Jill Fuller, you are eligible to enter the drawing for “A Time to Cook: Dishes from my Southern Sideboard,” by James T. Farmer III. This is one big, beautiful, hardback cookbook with deep Southern heritage recipes, most of wish I would gladly take a month off of work to cook. And then start over again.
Rosemary Shrimp and Garlic Grits caught my eye, as did a Scallop and Pear Salad, Peach Bread and Okra Fritters. The one I want to make tonight, though, is Sausage and Wild Rice Bake, recipe follows.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I’ll draw from the pool of names next Thursday.

For those just here for the food, feast your eyes on this:

SAUSAGE AND WILD RICE BAKE
1 pound or more link sausage, sliced into rounds
1 medium Vidalia onion, chopped
1 cup sliced mushrooms, such as baby portobellos or crimini
1 can cream of chicken soup (now it’s a casserole!)
1 1/2 cups chicken stock
1 cup sour cream
1/2 cup flour
1/2 teaspoon minced garlic
Pinch of oregano
Pinch of thyme
Pinch of rosemary
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups uncooked wild rice or Carolina Gold rice
Crushed crackers or breadrumbs for topping, optional

1. Preheat oven to 400 degrees.
2. Arrange sausage rounds in a large iron skillet or baking dish, and bake until crispy on top. Reduce heat to 350 degrees. Drain sausage, reserving about 1/2 cup drippings and set aside.
3. In frying pan over medium heat, cook onion in reserved sausage drippings until translucent or slightly browned.
4. Combine all remaining ingredients, except rice and breadcrumbs, in a large bowl. Add the sausage and rice to this mixture. Transfer to a lightly greased casserole dish (You can add crushed crackers or breadcrumbs for a crunchy topping)_ and bake 35 or 40 minutes, until bubbly. Remove from oven and allow to rest and set before serving.
– “A Time to Cook: Dishes From My Southern Sideboard,” by James T. Farmer III

Posted in: Uncategorized
Posted: October 23rd, 2012

Orecchiette With Sausage, Chard and Parsnips from Everyday Food magazine makes tasty use of seasonal parsnips.

I’ve had this recipe for Orecchiette With Sausage, Chard and Parsnips in my want-to-try pile for weeks. But it just kept slipping behind seasonal produce, Halloween and the like.
It’s a testament to its intrigue that I kept it though, rather than tossing it in my weekly purge.
I love long-lasting root crops, such as carrots and parsnips, which you can leave in the ground for months, and pick them right out from under the snow.
Parsnips are an acquired taste. They’re earthy, almost bitter on their own, but add complexity to a dish with several other intense tastes, such as chard and sausage.
This recipe is a 30-minute wonder that will blow weeknight frozen pizza out of the water. And you can shed a lot of calories by subbing in Italian poultry sausage for pork.

Posted in: Uncategorized