Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, September 29, 2010

Love this good use for leftover broccoli bunch

Surveying my fridge after our big family weekend I found almost two full heads of broccoli that we hadn't touched while all the company was here. Other than chopping off a handful for a mixed vegetable tossed salad, the broccoli bunch that I purchased was fairly intact. My little grandperson who visited us loves veggies, but her munchings barely had put a dent in the broccoli supply. What to do now with this veggie that makes every list of "super food" any time any expert compiles one?

As it often does, my handy "Celebrating a Healthy Harvest" booklet zoomed in to the rescue with a listing for "Brocco-Corn Swiss Casserole" which called for, conveniently enough, two heads of broccoli, cut to bite-sized pieces. Mixed with corn and brown rice (another super food), this looked as though it would stir into a colorful, healthy dish.

Only problem with this recipe is that the prep, while not complicated, had to be started WAY IN ADVANCE. The brown rice needed to be pre-cooked before it even was dished into the casserole mixture. That meant adding an extra 25 minutes to the already 50 minutes required for the casserole to bake. I always could have subbed minute rice for the far-more-healthy brown rice, but Hubby would shriek, since he hates to waste any opportunity that a healthy ingredient is called for.

In the end, however, the process wasn't too time-consuming (the cook can do something else during the 50 minutes the dish is cooking in the oven. I even could ask Hubby to divide and conquer and himself cook the rice in advance while I prepare the other part). I liked the end result because it produced a healthy broccoli casserole without the usual additives of heavy soups and sauces found in most recipes of this nature.

Best of all, the dish was green and gold--the colors of my university--and the colors of health as well.

Brocco-Corn Swiss Casserole

2 heads broccoli, cut to bite-sized pieces
1 (14-ounce) can cream-style corn
1/2 cup pre-cooked brown rice
2 tablespoons onion, diced
1 egg, beaten (I use egg substitute)
3/4 cup grated Swiss cheese

Preheat oven to 350 degrees. Grease casserole dish. Combine first five ingredients and pour into casserole dish. Add grated Swiss cheese on top. Bake uncovered for 50 minutes or until bubbly. Don't overcook, since this can dry out the casserole. Makes 4 servings.

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