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.

Friday, April 19, 2013

Broccoli-Cauliflower Casserole a terrific make-ahead side dish

This was one of the greatest veggie casseroles we can remember having. The title says Broccoli-Cauliflower Casserole, but I fudged a little and also added green peas and carrots into this veggie mélange. Honestly, you could toss any just about any fresh or frozen veggie; it would turn out just great.

A delicious cream sauce prepared with low-fat cream cheese and a flavorful, crisp topping help make this recipe a wonderful side dish. Hubby and I enjoyed our favorite meat loaf as an entrée; this veggie casserole just made the meal.

Broccoli-Cauliflower Casserole can be prepared a day ahead, refrigerated, and then baked just before dinner.

Broccoli-Cauliflower Casserole

1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons Italian seasoning, divided
1 (16-ounce) package frozen broccoli florets, thawed
1 (16-ounce) package frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon garlic salt (I used garlic powder)
1/4 teaspoon black pepper
1 1/4 cups milk
4 ounces (1/2 packages) cream cheese, cubed (I used low-fat)

Preheat oven to 350 degrees. In a small bowl mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon Italian seasoning. Set aside; cut into bite-sized pieces any large broccoli or cauliflower florets. Melt 2 tablespoons butter in a large skillet on medium heat. Add onion; cook and stir about 5 minutes or until onion is tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt, and pepper. Add milk; cook and stir until mixture is thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle evenly with crumb mixture. Bake 40 minutes or until casserole is heated through and top is browned. Makes 10 servings. (Source: www.mccormick.com)

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