Mississippi Rice Casserole - Stylish Comfort Food

 

Mississippi Delta.....

Plenty of rice is grown up in the Mississippi delta area and many of my relatives were among the growers. Rice is a serious staple in the south and is served with just about any meat entree'. It's a great change from potatoes and sooooo flavorful. Of course, we southern folk like to make any dish into a casserole. You are going to love it. I promise.

This recipe is from my sister-in-law, Mary Lucile, in Jackson, Mississippi. Her Aunt Elizabeth, a gifted southern cook and lady, handed it down to ML. When my brother, Joe Harris, married his bride some 40+ years ago, the Harris family not only gained a new daughter but many, many fabulous recipes. I have invited Joe to contribute to this blog with a few of his best recipes. We shall be very fortunate if he chooses to let us in on his "Mrs. Parrish Yeast Rolls." He swears her dear spirit visits him when he is making them for the family on major holidays.

Pair this rice dish with steak or tenderloin of beef instead of baked potato or add meat and make it a one dish meal. Enjoy

Ingredients & Preparation

You will need
1 cup White or Brown Rice 10 oz Canned Consomme' 1 2/3 cup Beef Broth 1 small Canned Mushroom Steak Sauce 1 medium Onion, Chopped 1 small Green Pepper,chopped 1 large Mushrooms, canned 4tbsp Butter Serves:  6 Preparation Time:  15 Minutes Cooking Time:  1 Hour Oven Temperature:  350

Step 1: Prepare Vegetables

Chop the onion and green pepper

Step 2: Assemble the Ingredients

Spray an 9 X 9 inch pan with cooking oil. Pour consomme', beef broth, mushroom steak sauce and drained mushrooms into casserole dish. Pour rice into liquids and add onion and pepper. Dot top with butter.

Use a decorative, colorful casserole dish to dress up the dish. (I use a bright orange ceramic baker.) Double the recipe for a dinner party. Add chopped, left over steak or roast beef to left over rice and heat for a tasty lunch.

Strawberry Congealed Salad

 

Back in the day...

Congealed salads were a part of every social gathering in the south. The small Tavares, Florida, Junior Women's Club used to hold annual card parties as a fund raiser. The menu, lovingly prepared by club members, was always salads. Meat salads, vegetable salads, lettuce salads and always, always an array of congealed salads. Red ones, green ones, purple with marshmallows, every flavor imaginable.

This strawberry, nut salad with the mashed bananas is my all time favorite. The sweetness of the gelatins and fruit contrasted with the bit of tartness from the sour cream is an amazing combination. It makes a lovely, layered presentation as well if you use a glass dish.

Ingredients & Preparation

You will need
3 oz strawberry gelatin 3 oz raspberry gelatin 1 cup hot water 1 large crushed pineapple, canned, drained 3 medium ripe bananas, mashed 2 packages frozen strawberries, with syrup, 8 oz. each 1 cup pecans, chopped 16 oz sour cream Serves:  8 Preparation Time:  20 Minutes/ Chill 2 Hours

Step 1: Combine Ingredients

Dissolve gelatin in hot water. Mix all other ingredients with dissolved gelatin. Pour half of the mixture into a 9 X 13 baking dish. Chill in refrigerator for 1 to 2 hours, until set. Spread the sour cream of the set gelatin. Pour remaining gelatin mixture over sour cream. Refrigerate overnight.

To serve, cut into squares and place on a lettuce leaf then top each square with a dollop of sour cream

Healthy Pecan Pie

Dessert is a tradition in the south and pecan pie is most everyone's favorite.  There are many recipes and I share one of my old family recipes in this blog.  This recipe is from Dr. Deb Harrell and is much healthier than the traditional version.  Try it and compare but remember......dessert is a treat and should be enjoyed occassionaly! 

Ingredients & Preparation

You will need
1 Recipe Whole Wheat Flour 1/2 cup Pure Maple syrup 1/4 cup Barley malt syrup or brown rice syrup 1/2tsp Ground cinnamon 1tbsp Arrowroot powder 2tbsp Raw tahini 2 1/2 cup Pecan halves Serves:  8 Preparation Time:  15 Minutes Cooking Time:  30 Minutes Oven Temperature:  350

Step 1: Mix the filling and fill the crust

Line a 10-inch pie pan with the pie dough. With a fork, prick holes all over the bottom and sides of the shell. Bake until a light golden color or about 10 to 15 minutes. Allow to cool.

Combine the maple syrup, barley syrup, cinnamon, arrowroot and tahini in a food processor and process until smooth. Add the pecans and pulse several times to coarsely chop the nuts. Pour the filling into the baked pie shell. Bake until the filling is bubbly and the top is evenly browned or about 25 to 30 minutes. Cool completely before serving.

Vegan Pot Pie

I love, love, love Chicken Pot Pie.  Now that I am living a vegan lifestyle (for at least six weeks) I was concerned I would have to give up some of my favorites.  This recipe from Dr. Deb Harrell has eased my fears.  I made this for a church pot luck dinner and everyone loved it.  Try it....you'll like it

Ingredients & Preparation

You will need

1/4 cup Whole wheat flour or millet flour 1tbsp Nutritional yeast 1tsp Sea salt 1/2tsp Garlic powder 2 cups Tofu, extra firm, cut in 1/2 inch cubes 2tbsp Coconut oil 1 medium Onion, cut in wedges 1/2 cup Celery, sliced 1/2 cup Carrots, sliced 1/2 cup Corn, fresh or frozen 1/2 cup Peas, fresh or frozen 1/3 cup Millet or whole wheat flour 1/3 cup Nutritional Yeast 1/4 cup Coconut oil 2 cups Water or vegetable broth 1tbsp Tamari Salt and Pepper Serves:  8 Preparation Time:  30 Minutes Cooking Time:  30 Minutes Oven Temperature:  350

Step 1: Prepare the Tofu and Vegetables

Combine the first four ingredients in a small bowl. Add the cubed tofu and toss to coat. Heat 2 tbsp. coconut oil in a skillet and add the tofu. Cook until lightly browned. Add the onions and celery and continue cooking until crisp tender. Add the carrots and other vegetables and cook until tender.

Step 2: Make the gravy

Toast the remaining whole wheat flour or millet flour in a separate skillet until you begin to smell it. Add the remaining 1/3 cup nutritional yeast and combine. Add the remaining 1/4 cup coconut oil and cook a few minutes until bubbly. Add the water or vegetable broth and whisk until the gravy has thickened. Pour gravy into skillet with the tofu and vegetables and combine thoroughly. Pour filling into casserole dish and top with your favorite crust or mashed potatoes. Serve immediately or bake uncovered to reheat.

Using vegetable broth adds a little flavor. I make my own from the fresh, organic produce scraps I have left from cleaning my vegetables on organic produce coop day. Just place celery bottoms and leaves, carrot peeling and whole carrots, onions and any other mild vegetables in water to cover. Add seasonings of your choice. I use bay leaf, thyme sprigs, basil, salt and pepper. Simmer for about an hour then remove and discard the veggies.

Carob Fudge Balls

Fudgy goodness for the Vegan!

The first night of my nutrition class these wonderful goodies were served. That’s when I realized following a vegan lifestyle was not only possible but could be fun! I have even messed them up by adding that last ingredient into the mix and they were still good. (Just a little dry, for which I had to compensate by adding a little liquid.) I can’t believe how good vegan desserts can be. Desserts should be enjoyed sparingly on a vegan diet but WOW what a nice treat!

Ingredients & Preparation

You will need
1 Almond butter, 16 oz. jar 6 Pitted Dates 1/2 cup Raisins 1/2 cup Sunflower Seeds 5tbsp Brown rice syrup 1/2tsp Cinnamon 1/4 cup Carobs 1/2 cup Ground almonds or chia seeds or unsweetened coconut Serves:  2 Dozen Preparation Time:  20 Minutes Cooking Time:  N/A Oven Temperature:  N/A

Step 1: Mix ingredients and form balls

Blend all ingredients but last in a food processor. Roll into balls and roll in ground almonds, chia seeds or coconut. Keep refrigerated.

Cocoa powder may be used instead of carob.

Herb Roasted Fingerling Potatoes

Crispy tender potatoes

My friend Judy Wadsworth made these potatoes for a dinner party at the river. The aroma permeated the air inside and outside. Garlic and herbs are always an appetizing enticement for dinner. Judy served these little jewels with a pork tenderloin. I am recommending with beef tenderloin as well. Delicious!

Ingredients & Preparation

You will need
2 lbs bag of fingerling potatoes 3 Tbsp grape seed oil 1 clove garlic, minced 1/2 tsp pepper 1 tsp Kosher sea salt 1 tbsp fresh rosemary, crushed or snipped 1/2 tsp fresh thyme leaves Serves:  4 Preparation Time:  10 Minutes Cooking Time:  30 Minutes Oven Temperature:  425

Step 1: Prepare potatoes

Wash potatoes and pat dry. Place in a large bowl. Combine the olive oil and garlic and allow flavors to mingle for an hour or so. Pour garlic oil over potatoes and toss to coat.

Place the potatoes on a shallow baking pan and place in preheated oven. Roast for 15 minutes. Remove from oven and sprinkle with herbs. Return to oven for another 15 minutes or until potatoes are tender inside and crispy outside. Adjust seasonings. Garnish with fresh rosemary sprig.

Stuffed Portobello Mushrooms

I found some beautiful, firm and fresh portobellos at the Fresh Market and couldn't resist buying them.  I had never prepared portobellos before but I thought I knew enough to grill them and stuff them.  I threw this recipe together one evening with what I had on hand.  Fortunately, I had just purchased some fresh, local corn and sweet onions.  The portobellos were delicious and I'll definitely make this recipe again but I have to warn you they are very filling and I could only eat half.  Remarkably, my husband could only eat half as well.  Plan accordingly.

Ingredients & Preparation

You will need

6 medium Portobello mushrooms, stems removed 3 small Carrots, organic, chopped finely 1 small Onion, sweet, chopped finely 1 small Red sweet pepper, chopped finely 1tbsp Garlic, minced or chopped finely 1/2 cup Corn, fresh or canned drained1 1 1/2 cups Sprouted rice and quinoa mixture from TruRoots, cooked 6 tsp Grape seed oil 6tsp Seasoning mix (Recipe below) Serves:  6 Preparation Time:  20 Minutes Cooking Time:  15 Minutes

Step 1: Prepare the Vegetables and Mushrooms

Wipe the mushrooms and set aside.

Chopped all the vegetables and place all except corn in a heated skillet with a little water. Sauté over medium heat until crisp tender or about 5 minutes. Add corn and rice mixture and sauté for another minute. Turn off heat and allow vegetables to rest while grilling the mushrooms.

Step 2: Season and Grill the Mushrooms

Place a little grape seed oil in the bottom of a bowl. Rub mushroom cap in the bowl to cover the smooth side. Sprinkle both sides of mushrooms with seasoning. Place on a 350 degree grill stem side down. Close cover and grill for 5 minutes. Turn the mushrooms with tongs and grill another 5 minutes with the cover closed. Remove from grill and place on serving platter. Spoon filling into stem side of mushrooms and serve.

Seasoning Mix

I keep a small container of this mix to use as a rub for vegetables or to use in cooking most anything. These are all dried herbs.

1 Tbsp Salt
1 Tbsp ground black pepper
1 Tbsp garlic powder
¼ tsp cayenne pepper
1 tsp dill
1 Tbsp parsley
1 tsp thyme
1 tsp marjoram
1 tsp oregano
1 tsp basil

If you are growing fresh herbs, your favorites may be substituted for the seasoning mix. Also, the amount of oil is approximate. Use any oil sparingly.

Stuffed Summer Squash

What's for lunch?

After beginning a vegan diet (without a planned menu) I was puzzled about what to eat for lunch one day. I knew I had a wonderful ripe yellow summer squash ready pick from my Tower Garden but I didn't know what to do with it. I decided to clean out the refrigerator and found the adamame and corn succotash leftovers. That inspired me to make a salad of beans and fresh, raw vegetables.

This is a very versatile dish as you can use the veggies you like and omit those you don't. My husband, who is not vegan, said he wasn't very hungry but would eat whatever I was having. He had two platesful and declared it delicious! Eat your veggies....and enjoy them!

Ingredients & Preparation

You will need

1 1/2 cup Organic Kidney beans, drained and rinsed (14 oz can) 1 1/2 cup Corn, lightly steamed and cut from the cob or (14 oz can drained) 1 1/2 cup Broccoli flowerets, chopped 1 cup Sweet red pepper, chopped 1 cup Red onion, chopped 1 cup Celery, chopped 1 cup Adamame, (soy beans) lightly steamed and cooled 1/4 to 1/2 cup Annie's Papaya and Poppy seed Dressing 1/2 cup Veganaise 3 medium Fresh Yellow Summer Squash, steamed until crisp tender Serves:  6 Preparation Time:  30 Minutes Cooking Time:  10 Minutes Oven Temperature:  N/A

Step 1: Mix together ingredients

Combine all ingredients except squash in a large mixing bowl. Season to taste with salt and pepper.

Step 2: Steam the squash

Cut each squash in half lengthwise. Place in a little boiling, salted water cut side down. Cover and steam until squash gives a little when pricked with a meat fork. Remove from heat and lift squash halves from pan with tongs. Place on a plate and hold with the tongs while scraping the seeds from center. Be careful to leave enough squash flesh to hold together.

Step 3: Stuff the squash

Place the squash on a serving plate and fill with a couple of spoonsful of bean and corn mixture. Serve immediately.

Add fresh summer tomatoes after stuffing the squash for color and flavor. Don't overcook the squash or it will fall apart.