Zucchini Rice Casserole

When I was a kid my mom made only one casserole, which I still remember. She continues to make it and so do I. It’s always a hit and always yummy. There is a bit of prep work but with our modern kitchen conveniences it makes short work of it. This casserole is my go to meal whenever I want to bring a meal to someone, as we did this week for our sweet neighbor who had her second baby a few weeks ago. I make this because I can leave it unbaked and then the family can either bake it then or freeze it to eat later. The recipe comes from my mom’s 1974 Southern living Casseroles Cookbook. I’ll give my adapted version that is 35 years in the making. OH, and by the way I remember her telling us she was making this for the first time. She had a small mutiny on her hands…until we all tasted it.

Zucchini Rice Casserole

Adapted from Southern Livings Casseroles Cookbook.

Circa 1974

Ingredients:

This will make two casseroles. So if you don’t want to give or freeze one then cut the recipe in half.

• 3 C cooked rice
• 2 Lbs. Ground beef, I’ve used ground turkey and it tastes the same.
• 1 onion
• Lots of Oregano, I use fresh.
• Salt/Pepper
  
• 6 large zucchini, sliced
• 2 large tubs or large curd cottage cheese
• 4 Cans of cream of mushroom soup
• Breadcrumbs

Directions:

• Cook rice. I actually cook mine in the microwave so that I can reduce my amount of prep time.
• While the rice is cooking brown the beef with the onion and oregano and set-aside until the rice if done cooking.

• Wash, cut and cook the zucchini. Leave it a bit al dente as it will bake again and you don’t want it mushy. Again, I use the microwave to do this step.
• While the zucchini is cooking mix the beef and rice together. I just dump the rice into the cooling pan with the beef.

After the zucchini is cooked it's time to start layering the casserole.

Here is the order:

• ½ of the zucchini
• Rice/beef mixture
• Cottage cheese
• Zucchini
• Cream of mushroom soup
• Breadcrumbs
  

Bake at 350 for 35 to 40 minutes.

Time to eat! YUM!

Farro and Herb Pilaf with Sausage, Mushrooms and Spinach

Swimming this summer also gave me a kick-start to my health program. I was one of those people who said that I eat healthy and exercise but still can’t drop the extra 10 pounds. With the idea of hundreds of people seeing me weekly in my bathing suit, and my iPhone “Lose it” application, came the awareness that I could eat better. I could get more nutrients for the same or fewer calories. Farro wheat is one that I have added to my regular meal rotation. It has a great earthy taste and is packed with nutrients. Farro is just as easy to prepare as rice or pasta and can be added to many different meals just as with rice or pasta. If you have not cooked with Farro, please give it a try. Try this meal. It’s fast, easy, yummy and packed with great stuff for your body.

Recipe adapted from Whole Foods Markets.

Ingredients

1 1/2 tablespoons olive oil, divided
1 1/2 cups farro
3 1/2 cups low-sodium chicken broth
3 links sweet Italian pork sausage, removed from casings

1 cup chopped red onion
2 cloves garlic, finely chopped

2 cups baby bella mushrooms, halved
2 cups packed baby spinach
Salt and pepper to taste

1/4 cup chopped parsley
2 tablespoons chopped oregano

Directions

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add farro and cook, stirring often, until fragrant and toasted, 4 to 5 minutes. Add broth and bring to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until liquid is absorbed and farro is tender, 20 to 25 minutes.

Meanwhile, heat remaining 1/2 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up into small chunks with a spatula, until almost cooked through, 6 to 8 minutes. Add onions and garlic and cook until onions are translucent, about 5 minutes. Add mushrooms, toss well and cook, stirring occasionally, until just softened, 4 to 5 minutes. Remove skillet from the heat and stir in spinach until wilted. Season with salt and pepper.

Stir parsley, oregano, salt and pepper into pot with farro. Spoon onto plates. Top with sausage-mushroom mixture and serve.