Sunday, May 7, 2017

Casseroles -- Not!

I love casseroles. In the heartwarming category, they're almost like soup . But because these oven baked treasures are often bundled with cheese and egg, I never make them. Can't do egg and cheese in my house. 
   So, I've decided in my misguided, no-holds-barred, gonna-make-it-like -there's -no-substitutions way that I would invent some allergen-free casseroles. 
  Well-- at very least-- meals made in a casserole dish served with a spoon... 

Chicken thighs á la Pizzaiola
Take chicken thighs with skin and sear with oil and garlic in a fry pan. Cook on high-- but don't burn-- for 5-7 minutes. Turning a couple of time to get a full sear. 
Place in rectangle "casserole dish" (AKA baking dish) and spoon canned, diced tomatoes over all thighs.  Salt and pepper.  Add thick cut carrots. Bake in a 350 over for 45 minutes to a hour. Chicken will fall off bone. 
  Spoon over rice or noodles. 

Chopped Chile Beef Casserole

Sautee chopped beef and chopped onions together-- cook thoroughly. About 10 minutes. Add small can of tomato sauce or chopped tomatoes. 
Take a 15 oz can of kidney beans, 1/2 cup chopped celery and 1/4 cup chopped red pepper. 
In a casserole bowl, layer the meat mixture, beans, and peppers in a casserole dish, sprinkle liberally with chile powder. If you have leftover rice, use that as bottom and top layer. 
  Bake for 20-30 minutes at 350, until bubbling.