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Warming Casseroles

November 22, 2017, 12:00 am

Black Bean Sweet Potato Enchiladas

From Vegetarian Mother’s Cookbook

Serves 8

1 tablespoon olive oil
1 small onion, diced
2 sweet potatoes, diced small
1/4 cup water
2 cups cooked black beans
2 cups chopped greens (kale, chard, etc.)
salt and pepper to taste
2 cups enchilada sauce (recipe below)
8 large whole grain flour tortillas or 10 to 12 corn tortillas
8 oz sour cream or Greek-style yogurt

  1. Preheat oven to 375°F. Heat oil in a large skillet. Add onion and saute about 5 minutes or until softened. Add sweet potatoes and water, cover and cook about 10 minutes or until tender, stirring a few times. Add a little more water if necessary. Stir in beans and greens. Cover and heat through until greens are wilted, about 5 minutes. Add salt and pepper to taste.
  2. Cover bottom of 9x13 baking dish with 1/3 cup enchilada sauce. Place tortillas on flat surface and smear some of the sour cream or yogurt across each surface.
  3. Place a line of filling over sour cream. Repeat until all filling has been used. Roll enchilada up and place in pan, seam side down. Cover enchiladas with remaining sauce. Cover pan and bake for 30 minutes or until heated through.

Enchilada Sauce

1 small onion, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons dried oregano
2 cloves garlic, minced
3 cups tomato puree
1/2 cup water
1/2 teaspoon salt

Saute onion in olive oil in a small sauce pan for about 5 minutes. Add garlic and spices and saute one minute. Add remaining ingredients and simmer for 30 minutes. Makes 3 1/2 cups sauce.

Buckwheat Winter Casserole

Serves 6

 1 ½ cups kasha (toasted buckwheat)
2 cups water
½ teaspoon salt
2 15-ounce cans pureed winter squash or sweet potatoes
1 tablespoon butter or vegetable oil
2 medium onions, thinly sliced
1 bunch kale, stems removed, chopped
½ cup vegetable broth

Sauce:

1/3 cup extra virgin olive oil
1/4 cup tamari
2 large cloves garlic, minced

Sauce: In a small jar mix olive oil, tamari and garlic. Set aside.

  1. Heat oven to 350°F. In a medium saucepan, bring water to a boil, add kasha and salt, cover and cook 15-20 minutes on low heat, or until water is absorbed.
  2. In another pan steam the kale for 5-10 minutes until tender. Remove kale from pan and set aside. Drain the pan, add butter and onions and sauté for about 5 minutes until soft. Add the squash or sweet potatoes to the pot, add salt to taste and enough vegetable broth to create a mixture that can be spread like frosting.
  3. Spread kasha in the bottom of a greased casserole dish. Layer the kale on top of kasha. Spread squash or sweet potato mixture on top, dropping in spoonfuls and spreading to cover. Bake for 30 - 40 minutes until hot. Drizzle garlic sauce over the top and serve. 

Chicken Cowboy Bake

from parenting.com

Cooking spray
1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil
1 lb boneless chicken breast, cubed
1 14-oz can tomatoes or 3 medium tomatoes, diced
1 cup frozen or fresh corn kernels
1/2 teaspoon chili powder
1/2 teaspoon salt
black pepper to taste
Pinch of cayenne pepper
1 cup grated monterey jack or cheddar cheese

Cornbread topping

1 1/2 cups Bob’s Red Mill cornbread mix
3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg

  1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. In a large skillet, sauté onion in oil for 2 minutes. Add chicken and brown, then add garlic, tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese. 
  2. In a mixing bowl, prepare muffin mix according to package directions but with the above listed amounts. Spread evenly over chicken mixture and bake for 30 minutes, or until cornbread topping is lightly browned and filling is bubbling.

Eggplant Ricotta Bake

From Marthastewart.com

Serves 4

2 large eggplants, peeled, sliced lengthwise ¾ inch thick
3 tablespoon olive oil
Salt and pepper to taste
1 15-oz container ricotta cheese
3 eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 16-oz  jar marinara sauce

  1. Heat oven to 450°F. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
  2. Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Spray an 8-inch square baking dish with cooking spray.
  3. Lay 1/4 of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.

Garden Vegetable Bake

Adapted from Neighborhood Co-op

Serves 6

½ cup quinoa
1 cup water
2 tablespoons extra virgin olive oil
1 medium red pepper, ½ inch dice
1 medium onion, chopped
3 small summer squash or zucchinis, sliced
1 cup sweet peas, fresh or frozen
6 oz tomato paste
1 teaspoon each oregano, basil, and thyme
2 eggs
2 cups aged provolone cheese, shredded
1 pound cottage cheese
1 bunch parsley, chopped
1 large tomato, thinly sliced

  1. In a sauce pan, combine quinoa with water and bring to a boil. Reduce to a simmer, cover and cook 15 minutes. Remove from heat but keep cover on and steam for 5 more minutes.
  2. While the quinoa cooks, heat the olive oil in a fry pan. Sauté the onion, pepper, squash, peas, and spices until the squash is soft. Mix in the tomato paste until smooth. Remove from the heat to cool slightly.
  3. In a small bowl combine 1 cup of the provolone cheese, cottage cheese, parsley, and beaten eggs. Stir this into the cooled quinoa and vegetables then press into a 9” X 13” greased baking pan. Top with sliced tomatoes and the remaining cup of provolone. Cover and bake 50 minutes at 350°F; then uncover and bake 10 minutes more to brown the cheese. Remove from the oven and let sit 10 minutes before serving. 

Good For You Macaroni and Cheese

12 oz brown rice macaroni
1 small head cauliflower, chopped fine
1 1/2 cups cheddar cheese, packed
3 tablespoons flour
3 tablespoons butter
2 cups milk
1 teaspoon onion powder
1/2 teaspoon garlic powder
pinch cayenne
1 tablespoon dijon mustard
salt to taste
1/2 cup panko breadcrumbs

  1. Preheat oven to 350°F. Coat a 3-quart baking dish with cooking spray. Cook macaroni according to package directions and add cauliflower during the last 3 minutes of cooking. Cook until pasta is al dente and drain. 
  2. Melt butter in saucepan over medium heat. Add flour, onion powder, and garlic powder, and cook 1 minute, whisking constantly. Slowly whisk in milk and mustard. Increase heat to medium-high, and bring sauce to a boil, whisking constantly. Reduce heat to medium-low, and simmer 2 minutes, stirring frequently.
  3. Remove from heat, and stir in cheddar cheese. Stir in macaroni and cauliflower. Season with salt and pepper, if desired. Transfer to prepared baking dish, and top with breadcrumbs. Lightly spray breadcrumbs with cooking spray. Bake 30 minutes, or until top begins to brown.

Indian Samosa Casserole

From Vegetarian Times

Serves 6

Crust:

1/2 cup white flour
1/2 cup whole wheat pastry flour
1/2 teaspoon sea salt
2 tablespoons coconut oil

Filling:

1 tablespoon black or yellow mustard seeds
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
pinch cayenne
5 medium potatoes, sweet or white, peeled and quartered (1 1/4 lb)
1 1/2 teaspoons extra virgin olive oil
1 medium onion, diced
2 medium carrots, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth
2 tablespoons milk  

  1. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
  2. Make crust: Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 -10 tablespoons cold water, 1 tablespoon at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside. Heat oven to 375°F.
  3. Stir together mustard seeds, curry, ginger, cumin and cayenne in bowl; set aside. Heat oil in skillet over medium heat. Add onion, carrot and garlic, sauté 5 minutes, or until carrot starts to soften. Move onion mixture to side of pan, and add mustard seed mixture to middle. Toast, stirring, for 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture.  Spread into greased  9″ pie pan and set aside.
  4. Roll out dough to 11″ circle on floured work surface. Cover filling with dough, pressing down to make sure no air pockets remain. Fold under excess dough and crimp edges. Cut an X in the middle to vent steam; brush with milk just before baking. Place pie pan on baking sheet and bake 40-50 minutes for fresh made, 75-90 minutes for frozen. Let stand 5 minutes before serving.

Lake Street Kitchen Mushroom Tetrazzini

1 lb spaghetti
2 lbs button mushrooms, sliced
1 leek, washed well, chopped
1 red pepper, diced small
1 tablespoon butter or vegan butter
½ cup flour or potato starch
1 stick butter or vegan butter
1 tablespoon sea salt or to taste
½ teaspoon black pepper
5 cups vegetable stock
1 ½ cups coconut milk
½ cup parmesan cheese or vegan parmesan cheese
4 oz mozzarella cheese or vegan mozzaralla cheese
½ cup bread crumbs or gluten free bread crumbs

  1. Cook spaghetti until al dente. Rinse in cold water and set aside.
  2. Melt butter in a heavy saucepan over medium heat. Add flour and stir. Cook for 1 minute. Whisk in stock, coconut milk, salt, pepper, and Parmesan cheese. Cook for 2-3 minutes, whisking constantly. Remove from heat.
  3. Heat 1 tablespoon butter over medium heat in a large skillet and add mushrooms, leeks, and red pepper. Saute about 10 minutes until mushrooms are cooked and pepper is soft. Drain.
  4. Combine pasta, sauce, and vegetables in a large bowl or in spaghetti pot.
  5. Spread mixture into a greased, large, deep baking dish. Mix bread crumbs and mozzarella in small bowl and sprinkle over pasta. Cover with foil and bake at 350°F for 45 minutes. Remove foil and bake for 15 more minutes.

Polenta Tamale Bake

1 lb ground beef
1 tube prepared polenta
½ cup onion, diced small
½ cup green pepper, diced medium
1 cup prepared enchilada sauce
1/2 teaspoon hot sauce or to taste
3 cups cheddar cheese, shredded
1 green onion, sliced
chopped cilantro for garnish

  1. Heat oven to 350°F. Spray a 8 x 8 pan with cooking spray. Slice the polenta in half and then slice each half into 9 slices. Layer 9 slices in bottom of pan.
  2. Cook the beef, onion and pepper in a skillet until beef is no longer pink. Add the enchilada sauce and hot sauce and simmer until green pepper is soft, about 8 minutes. Remove pan from heat and let cool a few minutes.
  3. Spoon half the sauce over the polenta rounds. Sprinkle with about 1 ½ cups cheese. Lay the remaining 9 polenta rounds over the cheese, spoon remaining meat sauce over the top, and sprinkle with remaining cheese. Sprinkle the green onion on top and bake for 40 minutes until bubbly and browned. Serve garnished with fresh, chopped cilantro.

Smoked Sausage Cassoulet

from strongertogether.coop

1 tablespoon olive oil
1 small onion, diced
2 small carrots, diced
2 stalks celery, sliced
2 cloves garlic, minced
2 teaspoons Herbs de Provence
1 pound Andouille sausage, cooked and sliced
1 (15-ounce) can diced tomatoes, drained
1 (15-ounce) can navy beans, rinsed
1 (15-ounce) can kidney beans
1 cup broth, vegetable or chicken
2 bay leaves

  1. Preheat oven to 425°F. In a large skillet, heat olive oil and sauté the onions, carrots, celery, and garlic over medium heat for 5 minutes. Add the Herbs de Provence and sliced sausage and sauté 2 more minutes.
  2. Add all ingredients to a 3-quart casserole dish. Cover and bake for 30 minutes, then remove cover and bake for an additional 30 minutes.
  3. Remove from heat and season to taste.

Torn Tortilla Casserole

Adapted from Molly Katzen

Servings 6

12 corn tortillas
2 cups grated Monterey Jack cheese (1/2 pound)
4 eggs
3/4 teaspoon salt
2 cups baby spinach leaves, chopped
2 cups buttermilk
Paprika
Optional: canned chopped green chili
Optional toppings: chopped cilantro, salsa, and sour cream or Greek yogurt

  1. Preheat oven to 350 F. Grease a 9 x 13 baking dish.
  2. Tear 6 tortillas into small pieces and spread over the bottom of the pan. Sprinkle with half the cheese and half the spinach. Tear the other six tortillas and top the cheese layer. Sprinkle over the remaining cheese. Sprinkle remaining spinach over cheese.
  3. Whisk eggs and add buttermilk and salt and beat again. Pour this over the casserole. Sprinkle lightly with paprika. Bake 40 minutes until lightly browned and eggs are set. Serve with your choice of toppings.

Turkey Sausage and Chevre Lasagna

from strongertogether.coop

1 tablespoon olive oil
2 cloves garlic, chopped
1 pound turkey sausage, bulk Italian, crumbled
1 14.5-ounce can diced tomatoes
2 cups tomato puree
1 teaspoon dried thyme
1 pound ricotta cheese
8 ounces chevre cheese
3 ounces (1 1/2 cups) grated Parmesan cheese, divided
2 large eggs, beaten
15 gluten-free lasagna noodles, uncooked
4 ounces (1 cup) shredded mozzarella cheese

  1. Preheat the oven to 400°F. Undercook the noodles by 3 minutes, they will finish cooking as the lasagna bakes. In a big pot, heat the olive oil and sauté the garlic for a minute, then add the sausage, crumbling and breaking it up as you stir. Brown the meat until cooked completely. Add the diced tomatoes, tomato puree and thyme. Bring to a boil, then lower to a lively simmer and cook until thickened, about 10 minutes.
  2. While the sauce simmers, combine the chevre and ricotta in a large bowl; add 1 cup of Parmesan cheese and the eggs. Mash the mixture together until well combined.
  3. Spread 1 cup of the sauce in a 9 x 13-inch baking pan, then place lasagna noodles on top to cover. Dollop half of the cheese mixture over the noodles, then top with a cup of sauce. Cover with noodles, then dollop cheese evenly over the noodles. Cover the cheese with the last layer of noodles, then top with all the remaining sauce, mozzarella and remaining Parmesan.
  4. Bake for 40-45 minutes, until bubbling around the edges and golden brown on top. Let stand for 10 minutes before cutting.

 

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