Layered Beef, Cabbage, and Potato Casserole — the fashionista cook

Comfort food! Great dish for a cold and snowy day. Another great recipe from Lidia Bastianich’s show, Lidia’s Kitchen. I have provided a recipe below with a good guess on the measurements. It can easily be cut in half for 4 servings as I had to.

via Layered Beef, Cabbage, and Potato Casserole — the fashionista cook

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Italian Wedding Soup — the fashionista cook

I love making this soup when it’s cold outside. I usually make it the the day after we had a roasted chicken for dinner. I use the left overs for chicken stock and any left over chicken pieces in the soup. I really don’t have a recipe, it’s a creation from one of my best […]

via Italian Wedding Soup — the fashionista cook

Brussels Sprouts Gratin

Part 2 of my great vegetable side series!

 

Brussels Sprouts Gratin

  • Servings: 8
  • Difficulty: easy
  • Print

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Ingredients

  • 3 pounds Brussels sprouts, trimmed and halved
  • 3 cloves garlic, chopped
  • 2 tablespoons unsalted butter, and extra to butter dish
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1 1/4 cup grated Gruyere cheese
  • 3/4 cup grated Gruyere cheese
  •  Kosher salt and pepper

 

Directions

  1.  Boil the Brussels sprouts in salted water for about 5 to 8 minutes or until crisp-tender.  Drain and run under cold water to cool. spread over paper towels in a single layer and dry completely.
  2. Cook the garlic in butter over medium heat until fragrant, 1 minute. Sprinkle with flour, cook whisking for 1 minute. Slowly wish in the half-and-half. Simmer whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in the 1 1/4 cup of grated Gruyere cheese. Fold in the Brussels sprouts. Season with salt and pepper.
  3. Transfer to a buttered 3-quart baking dish. Top with the 3/4 cup of grated Gruyere cheese. Bake at 375F degrees for about 25 to 30 minutes until bubbly and golden brown. Let it stand for about 5 minutes before serving.

 

Orange Carrots with Yogurt-Parsley Dressing

Great vegetable side for your holiday dinner! Adapted from Country Living Christmas at Home.

 

 

Orange Carrots with Yogurt-Parsley

  • Servings: 8
  • Difficulty: easy
  • Print

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Ingredients

  • 2 pounds small carrots
  • 1/3 cup orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • Kosher salt
  • black pepper
  • 1/4 cup toasted pine nuts

 

for the dressing

  • 3/4 cup plain greek yogurt
  • 1 cup parsley
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground coriander
  • salt and pepper

 

Directions

  1. Preheat oven to 425F degrees. Combine the carrots, orange juice, oil, vinegar and honey onto two rimmed baking sheets. Season with salt and pepper. Bake, stirring and tossing the carrots, for about 25 to 30 minutes or until the carrots are tender.
  2. Process all the dressing ingredients in a food processor, scraping the sides of the bowl if needed, until smooth, for 1 minute. Season with salt and pepper.
  3. Serve topped with dressing, pine nuts and parsley if desired.