Casseroles

VEGETABLE CASSEROLE

11

1 Cup – Carrots ( chopped ) 1 Cup – Green Peas 1/2 Cup – Capsicum (chopped ) 1 Cup – Cauliflower florets 1/2 Cup – American corn ( Boiled ) 1 Cup – Spinach ( roughly chopped ) 2 Tsp – Salt For the white sauce 50 Gms – Butter 4 Tbsp – plain flour 1 litre – Milk 1 Tsp – Black pepper powder Salt to taste Grated cheese for garnishing

Put all the vegetables ,except spinach in a vessel and cover with water .Add salt and boil for 10 minutes .Strain the vegetables and keep aside .In a nonstick pan , heat the butter and fry the flour on low flame for 2 minutes . Now add the milk , stirring continuously to avoid lumps .Boil till it thickens . Add salt , black pepper powder and spinach along with the vegetables and mix well ..Transfer the vegetables in a corning dish , sprinkle grated cheese on top and bake in a micrwave oven at 200’C in convection mode for 20 to 25 minutes .Serve hot.

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV