CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu ⤵️
#chickpeas #chickpearecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #roastedvegetables #garbanzos #FoodImpromptu
Mexican Rigatoni Casserole - Easy Freezer Meals
Welcome to Easy Freezer Meals. Today we are making a delicious Mexican Rigatoni Casserole.
You can find a printable recipe here:
In this video we used several items:
Ommo Air Fryer (Convection Oven):
Freezer Tins (perfect for 2 adults):
Freezer Tins (Family Size):
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon links to get to amazon to make your purchases
3. Pay Pal: Help support our channel through PayPal:
Need kitchen knives? Check out Dalstrong Knives here:
Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
Be sure to check out our Amazon Store front to see some of what we use in our kitchen:
Amazon Links
SilPat Baking Mats (check Size):
Lodge Cast Iron Skillet 17 inch
Lodge cast iron grill/griddle:
Wire Cooling Racks (check sizes):
Freezer Tins (perfect for 2 adults):
Freezer Tins (Family Size):
3 Compartment Tins for freezer meals
Vitamix 750 Heritage Pro Model
Vacmaster Vacuum Sealer
8x10 bags for vac master
6x8 bags for vac master
Food Saver Vac bags/Sous Vide Friendly
Robo Coup Food Processor w/Dicer
Other Equipment:
Hand held vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. See you in another video.
Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
Subscribe ►
Get the recipe ►
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fresh Corn Casserole with Red Bell Peppers and Jalapeños
Recipe courtesy of Ree Drummond
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 6 servings
Level: Easy
Ingredients
8 ears corn (still in the husk)
2 red bell peppers, diced
2 fresh jalapenos, diced
1 cup heavy cream
1/2 cup milk
Salt and freshly ground black pepper
1 stick salted butter, cut into pieces
Directions
Preheat the oven to 350 degrees F.
Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
2011 Ree Drummond, All Rights Reserved
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ThePioneerWoman #ReeDrummond #FoodNetwork #FreshCornCasserole
How to Make Ree's Creamy Corn Casserole | The Pioneer Woman | Food Network
Chilli, sausage & bean casserole recipe from Waitrose
Hearty and warming, this sausage casserole is the ultimate winter supper.
You can view recipes and sign up to receive special offers at or visit our YouTube channel at
How to make my Gluten Free Green Chili Casserole!
Jilly G's Cookbook
Harvest Right Affiliate Link
My Gluten Free Flour Mix
Today I am going to show you how to make my Green Chili Casserole, Gluten Free of course!
This recipe was a staple in my house growing up, we had it at least once a month! A family favorite for sure!!
Mostly Gluten Free already. Using a pint jar of my homemade Cream of Mushroom soup helps this meal to come together even faster!
You can make this casserole spicy by adding in Jalapenos!
The soup recipe is also in my cookbook! I have mentioned that I make a very large batch and store jars in the freezer { I don't have a pressure canner to make them shelf stable}. But store bought cream soup works just as well, and any cream soup such as chicken, celery or even cream of beef soup!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Green Chili Casserole:
12 Corn Tortillas, toasted
1 lb. Ground Beef
1 Onion
2 cloves Garlic
1/2 tsp each Salt & Pepper or to taste
2- 7 oz. cans of Green Chilies
1 cup Sour Cream
1 pint Cream of Mushroom Soup
8 oz. Cheddar Cheese
8 oz. Pepper Jack Cheese
Oven 350 F. Ungreased 9 x 13 casserole dish. Bake 30 minutes or until bubbling.
Ove Gloves
Cooling Rack
Cookie Sheet
Cast Iron Skillet
9 X 13 Casserole dish
Wooden Spatula
Large Spoon
Metal Spatula
Pyrex Measuring Cups
Chile Rellenos Casserole | Meal in a Jar | Freeze Dried Ingredients | Cooking with Friends Series
Join me in the kitchen as my friend Kat and I make a delicious meal in a jar. This is very similar to a quiche, and I ended up eating the leftovers for breakfast for the next couple of days. We had too much fun together doing this! I highly recommend cooking Thrive Life recipes with friends.
These freeze dried ingredients are not only delicious but also non-GMO, highly nutritious, and shelf-stable. Most of the food can be stored for up to 25 years unopened and about a year after opening. The fact that these last so long after opening helps to eliminate food waste in my kitchen. I'm pretty much addicted to it at this point. Oh, and I love that I don't have to chop veggies anymore, Lol!
If you are interested in ordering any of the TL ingredients, just click on my shopping link. I will become your Consultant, and I can help you with any questions you might have. I will receive a small commission on your order. Thank you for supporting my small business!!
USA and Canada, shop with me!
Chile Rellenos Casserole/Quiche
In a quart sized jar, add:
1 cup chopped green chili peppers
1 cup pepper jack
1/4 cup cheddar
1 cup ground beef, crushed
1 Tbsp green onions
3/4 cup scrambled egg mix (equivalent to 6 eggs)
Tap the ingredients down into the spaces
1/2 Tbsp garlic
1/4 cup instant milk powder
2 Tbsp heavy cream powder
3 Tbsp TL gluten free flour (optional)
1 tsp baking powder (optional)
1/4 tsp each: kosher salt and pepper, garlic powder, onion powder, chili powder, cumin
Seasonings are to taste and you can add or eliminate as per your preference
Oxygen absorber if storing for long-term (more than a year)
To prepare:
Remove O2 absorber
Add contents of jar to a large bowl
Add 3 cups of water and stir well until all ingredients are fully incorporated
Preheat oven to 350 degrees and allow the mixture to rest and rehydrate
Pour mixture into a prepared medium sized casserole dish
Top with additional cheese (optional)
Bake at 350 for 35-40 minutes or until top is browned and casserole is cooked through.
Serve with fresh salsa and a drizzle of sour cream
Makes 4 servings
Need to stock your prepper pantry? Shop my link and save money with the monthly delivery system. You'll save at least 15% on every purchase and you can earn free shipping with orders over $99! Buy your groceries from us and know that you're getting highly nutritious and delicious freeze dried food! Want to save even more money on your own orders? Then join me as a consultant and earn money back on your own groceries. You don't have to sell anything ever. There's no minimum sales quotas. But now's a great time to share with others about how you're preparing for the future and creating food security for your family. Let me know in the comments below if you have any questions! And as always, keep thriving!
#freezedriedfood #emergencyfood #prepperpantry #pantrycooking #glutenfree