Broccoli-Carrot-Swiss Casserole ‡
This is another excellent way to eat veggies that you are not particularly fond of when prepared by themselves. It makes a splendid side dish for roasted leg of lamb or Chicken-Ham Russian†.
- 1/3 cup white onion, grated
- 1 medium carrot, grated
- 1 cup chopped or grated broccoli caps
- ½ cup Swiss cheese, grated
- ¼ Parmesan cheese, grated
- ¼ cup dry white wine
- ¼ cup X (or one real egg)
- ½ tsp <salt>
- ¼ tsp freshly ground black pepper
- 1 tsp Maggi® sauce (or 1 oz soy sauce)
- 6 cloves garlic, grated
Mix all ingredients together in a bowl of sufficient size and then transfer the mixture into a greased or non-stick covered microwavable dish. Nuke† for 10 minutes at half power, then another 10 minutes at one-third power. Let rest for 10 minutes before serving.
Kale (see Greens) ⁑
None of my cookbooks has a section devoted to kale. They all just say “kale (see greens).” I can find plenty of kale recipes on the internet, but most seem to call for sautéing in copious amounts of oil. Phooey!, I said. It’s not rocket science (and I should know). How hard can it be to make kale a fine, low calorie side dish? So here’s my take on a simple preparation that is not your regular ”greens” recipe. It goes particularly well with lamb.
- 1 bunch kale, ribs removed and diced, leaves sliced
- 2 tbsp Teriyaki sauce
- 2 tbsp balsamic vinegar
- ¼ cup onion, sliced thin
- ¼ cup water
- 1 tbsp butter substitute powder
- 2 tbsp bacon bits
Cut the center ribs from the kale and dice. Then, add these to a sauce pan.
Pile the remaining leaves, roll up, and slice in a chiffonade manner. Add to the sauce pan.
Add all the other ingredients and mix well. Bring up the heat and braise for 15 minutes. Serve.
Serves 2–4, depending on appetite.