Broccoli Cashew Casserole
(Makes 6 to 8 servings)
- 1 large bunch broccoli or 2 packages frozen broccoli
- 1 pound whole wheat or spinach noodles
- 2 tablespoons butter or margarine
- 8 ounces Swiss cheese, cubed
- 1/3 cup whole wheat flour
- 2 cups milk
- 3/4 cup Parmesan cheese
- 1/4 cup poppy seeds
- 2 egg yolks
- 2 cups cashews
- Salt and Pepper
If using fresh broccoli, wash carefully, cut off thick stems. Quarter florets, cut tender stems into bite-size pieces. Boil in salted water 3 minutes, drain thoroughly or thaw frozen variety and drain well.
Cook noodles in large kettle boiling salted water 6 to 7 minutes or just until tender. Do not overcook. Drain, rinse very briefly in cold water. Drain again, toss with butter or margarine. Set aside.
In saucepan, toss cheese cubes with flour, stir in milk. Place over moderately high heat, stir until thick and smooth. Add 1/2 cup Parmesan cheese and poppy seeds. Continue to cook until thoroughly blended. Remove from heat.
Beat egg yolks well, add a little of hot sauce gradually. When those ingredients are blended, add mixture slowly to rest of sauce, stirring vigorously. Season to taste with salt and pepper.
Spread a little cheese sauce in bottom of lightly oiled baking-serving dish. Cover with layer of noodles, the with layer of broccoli. Sprinkle with 3/4 cup cashews, pour over half remaining sauce. Repeat layering process. Garnish top with rest Parmesan cheese and remaining 1/2 cup cashews. Bake 20 to 30 minutes at 325 F. If this is prepared in advance and chilled, allow 40 minutes for baking.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.
Sausage Stuffed Mushrooms
(Makes 6 to 8 servings)
- 1 tablespoon olive oil
- 1/2 pound gluten-free Italian sausage
- 1 1/2 teaspoons dried oregano
- 1 cup (3 ounces) Parmesan cheese
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 8 ounces cream cheese, room temperature
- 1 large egg yolk, lightly beaten
- 24 large mushrooms, stemmed
- 1/3 cup dry white wine
- 3 tablespoons Italian parsley, chopped
Preheat oven to 350 F. Lightly grease 15-by-10-by-2-inch glass baking dish. Set aside.
Heat olive oil in large skillet over medium high heat. Add sausage and oregano, cook. Break sausage into small pieces, cook until sausage is brown and no pink traces remain. Using slotted spoon, transfer sausage into large bowl, let cool. Add 1/2 cup Parmesan cheese, Worcestershire, and garlic powder. Stir to combine. Stir in cream cheese; salt and pepper to taste. Stir in egg yolk.
Place mushroom caps in prepared baking dish, stemmed side up. Brush each with white wine. Fill with about 1 tablespoon filling, sprinkle with remaining Parmesan cheese. (Can be prepared ahead, covered and chilled.)
Bake uncovered for 25 minutes. Place under broiler 5 minutes until tops are lightly browned. Serve.
Recipe from Glutenfreeda Online Magazine and Recipe Book.
Host a Corn Roast!
Spark a little magic among neighbors with an old-fashioned corn roast. Whether planning a barefoot affair or something more stylish, here are tips for the host:
Buy Fresh. If purchasing from a farmers’ market, ask if the corn has been picked that day. Otherwise, peel part of the husk back and prick a kernel using your fingernail. If it oozes a milky liquid, the corn is fresh.
Grow your own! Garden-friendly varieties include Peaches ’n Cream, Trinity, and Ambrosia.
For moist results: Soak an ear of corn, husk and all, in water for about an hour. Once the husk is fully penetrated, set directly on a medium-hot grill. Then cook, turning occasionally until the outer husk becomes brown and brittle, about 25 to 30 minutes.
Serve with the fixings. Set out corny condiments such as shredded Parmesan cheese, seasoned salts, or butter infused with fresh herbs, hot sauce, or lime juice.
Spotlight on Sunflowers
Available in a dizzying array of sizes and colors, sunflowers are easy to grow and attract birds. But did you know that their seeds are packed with protein, healthy fats, fiber, vitamin E, and phytochemicals for you, too? It’s true!
To harvest these pint-sized powerhouses, allow the flower heads to dry in the garden. Just be sure to cover them with cheesecloth (or even nylons) so the birds don’t get to them first. You can tell that the seeds are ready for picking when most of the petals have dropped and the back of the flower head is brown. Cut the seed heads off and rub the seeds out by hand.
To eat, soak the seeds overnight in salt water (use 1/4 to 1/2 cup of salt per two quarts of water). Drain and dry on paper towels. Then roast them in a shallow pan at 300 degrees Fahrenheit for 30 to 40 minutes until golden brown.
Once roasted, sunflower seeds can be added to green salads, used in baked goods, or just eaten as a snack. Plus, they’re the perfect substitute for family members suffering from nut allergies.
Conserving water is good for the environment, plus it saves you time and money. Here are some smart watering practices to try today:
1. Group plants with similar watering needs. This reduces the likelihood of wasting water on neighboring plants that don’t need it.
2. Apply mulch. Doing so an inch or two around plants helps conserve soil moisture. Try organic mulches such as grass clippings or shredded leaves. Eventually, these break down and enrich the soil.
3. Avoid overhead sprinklers. Use soaker hoses or drip irrigation systems instead. These devices deliver water right where it’s needed — around the plant’s root zone — and with less evaporation and runoff.
4. Select drought-tolerant plants: California poppy (Eschscholzia californica), catmint (Nepeta x faassenii), lantana (Lantana camara), snow-in-summer (Cerastium tomentosum), and yarrow (Achillea millefolium).
Relaxing Lavender Mint Tea
(Makes 1 cup)
1 teaspoon fresh or 1/2 teaspoon dried lavender buds
1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint
Combine lavender flowers and mint in a teapot.
Pour in 1 cup boiling water and steep for 5 minutes.