Recipe Review: Whole Foods Broccoli, Rice & Cheese Casserole

Happy Sunday! I'm not watching Revenge, I don't really care about the SAG awards, or the Pro Bowl... and Downton Abbey is over. So here we are. Bridesmaids is on HBO and I'm blogging about food during that scene... you know the one. Maybe not the best for blogging about food. I'm a trooper though, and I had a great weekend, so let's do this.

This is what I say to myself when I try to budget.

 I have been craving broccoli, rice & cheese casserole, BUT almost every recipe you look for calls for processed cheese. Processed cheese is a cheese product made from regular cheese, and almost always with the addition of whey, emulsifiers, milk, salts, preservatives, and food coloring. We are all familiar with processed cheese (also called "Cheese Product", "Cheese Food", "Process Cheese", and "prepared cheese" since it can't legally be called "cheese".) I downed Kraft Singles as a kid and I'm not sure if I know of a way to make queso that doesn't involve velvetta. Both of these are "Cheese Food." Am I against cheese food? No. But if I can find an alternative to it, I prefer to use that. Then I'll save all of my processed cheese points for when someone wants to make crock pot queso. To be honest, the more processed something is, the less I want to eat it. If there is an alternative that is closer to the actual ingredients, go for that. For more info on the ingredient list for Kraft Singles, see this little blurb from Fooducate.

I did a little google search for "Broccoli cheese casserole without processed cheese" and a few different recipes popped up. One from Whole Foods seemed pretty easy to follow with ingredients I had on hand. As much as I tried not to, I made a few changes to the recipe as I went along. The Whole Foods recipe had 3/5 stars so I figured maybe I should see what could be done. 

The recipe started with toasting a cup of jasmine rice in a pot with a little bit of EV Olive Oil.Then you add in water & salt, bring it to a boil and let it do it's magical rice thing. I like to usually make my rice with chicken stock instead of water, but I didn't have any. After I added in the water I stirred in a teaspoon of better than bouillon chicken to give it a bit of flavor. Before I forget, preheat the oven to 350.

Rice Toasting

Bouillon Stirring

Ready Rice!

 Next I used my fancy little slap chop to make some finely chopped onions. L really enjoyed this whole process and asked for a repeat well after the onion was chopped. Kids. Then I sauteed the onions in a pan with EV Olive Oil.

Props to that Pampered Chef party in 2005. The Slap Chop is still going strong.

Sauteed

 I already had my broccoli prepped and my onions cooked much faster than I anticipated (thanks to all of that slap chopping) so I threw in the broccoli after only a couple of minutes.

2.5 C of Broccoli

Toss the Broccoli in with the onions.

 I looked and looked for a non condensed Cream of Mushroom soup. I found a "Semi Condensed" version and it was better than fully condensed so I went with it.

 I added the rice into the onion and broccoli mixture, followed by the soup, salt, fresh ground pepper, and a teaspoon of garlic powder. The garlic powder is not on the original recipe. 

Last I added the cheese. I probably did 3/4 cups instead of 1/2 cup. It's cheese. I was not having the processed version so I added a little in.

Extreme Close Up

 Because the soup was semi condensed, I added in about 2 tablespoons of water to the bottom of the pan. The casserole was supposed to be "Bubbly" when it was ready and there was not going to be any bubbly at this point. I poured the water in at the corners so it would seep underneath and not screw with the top of the casserole. Tips to live by. 

Casserole in pan

Sprinkled with cheese

In the oven at 350 for 25 minutes.

 Then it was done. We had it for dinner tonight with some rotisserie chicken. I thought it was really good. It definitely hit the spot where my craving was concerned, but was not the exact same flavor. Was it something that left me speechless? No. But I would say for a healthier version of a very sinful treat, it was really good. Probably a 4/5 stars. I used Sharp Cheddar instead of regular, because I prefer the extra bit of flavor. Here's an extreme cheese closeup of the finished product.

YUMMMMMM

Full pan casserole pornography.

Like I said, this was a great healthier version of one of my favorite casserole treats. I will definitely make it again. S really liked it too. It was quick, the ingredients are inexpensive, and it was easy. Next time I might try to see if I can do a version with brown rice and make it even a little bit more better for you (and me). I'll report back when I get motivated.

Dinner tomorrow: Rosemary Lobster Tails. We've been there before. I'm excited to go there again. Maybe a side of Broccoli, Rice & Cheese Casserole. The possibilities are endless!

- RT

Whole Foods Broccoli, Rice and Cheese Casserole
(can be made Gluten Free, Wheat Free, and Vegetarian) - I did none of that.This is the original recipe. I added in the Chicken Bouillon, Garlic Powder, and used Sharp Cheddar Cheese. All of that is included above.

Ingredients: 

• Olive oil cooking spray
• 1 tablespoon extra virgin olive oil, divided
• 1 cup uncooked jasmine rice
• Salt to taste
• 1 small yellow onion, finely chopped
• 2 1/2 cups small broccoli florets
• 1 (15 ounce) can regular or gluten-free ready-to-eat (not condensed) cream of mushroom soup
• 1 cup finely shredded cheddar cheese, divided
• Freshly ground black pepper to taste 

Method: 

Grease a 7- x 11-inch baking dish with olive oil cooking spray; set aside.

Heat 1/2 tablespoon of the oil in a small pot over medium-high heat. Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. Add 1 1/2 cups water and salt and bring to a boil. Cover pot, reduce heat to medium-low and simmer until water is absorbed and rice is almost tender, about 15 minutes. Set pot aside off of the heat for 5 minutes, then uncover, fluff with a fork and set aside.

Preheat oven to 350°F. Heat remaining 1/2 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring often, until softened, about 5 minutes. Add broccoli and cook for another 3 to 4 minutes. Add cooked rice, then stir in soup, 1/2 cup of the cheese, salt and pepper.

Transfer rice mixture to prepared baking dish and sprinkle remaining 1/2 cup cheese evenly over the top. Bake until golden brown and bubbly, about 30 minutes.

 

Nutritional Info: 

Per Serving:230 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 680mg sodium, 20g carbohydrate (1g dietary fiber, 2g sugar), 8g protein

Special Diets: 

• Gluten Free
• Vegetarian
• Sugar Conscious
• Wheat Free

Naked Dinner Parties

Get your mind out of the gutter. No matter what you are thinking, naked dinner parties aren't like this:

Who wants to go to this dinner party?

EVERYONE.

 Confession: Until last Saturday I thought that Jamie Oliver was called "The Naked Chef" because he started his career cooking in the nude to gain recognition. Seriously. Just think about the naked cowboy and it makes total sense. Come on, it does. Well anyway, it turns out I was wrong.

Our friends R & C invited us over to their new place for dinner last Saturday night. You might remember R and her amazing hors. She is fantastic. For years and years and lots of dinners out we heard about how C was such a great chef. It was all very suspicious though because he is British and they never invited us over to eat. Just a low brow Brit cooking joke for C to rib me about later. For company and cooking's sake, we were really looking forward to dinner. 

We arrived at their gorgeous new home and kicked things off with wine and a tour. We also cut into the cheese and bread with a vengeance, so please forgive me for the following picture...

Oops. We ate it all before I got the blogging bug.

 R made an amazing orzo veggie toss in advance. It was a recipe she got from her mom and it was fantastic. We took leftovers and Landy was all over them. So was I. 

R & C were just across the pond for a family wedding and brought back some proper Hunter Wellies for L. ADORE.

Also known as galoshes, but not as fun to say.

While R & I were drooling over wellies and she was showing me this fantastic new blog design she surprised me with (the one you are seeing right now. really, she is the MOST amazing, trust me), the boys were finishing up dinner in the kitchen. While I am lacking knowledge of exactly what was going on back in the kitchen, I have pieced some bits together.

Upon arrival we saw a pizza stone in the oven. MAJOR excitement. It's so professional and very legit. I had to try and not eat too much crusty bread so I would have more room for pizza crusty crust. Decisions decisions. I have never used a pizza stone, but C says you need to preheat it in the oven until it is super hot (475 or more) to achieve maximum crusty crust all around. I said "crusty crust",  not him.

We brought crackers and no one ate them. This bread was warm, crusty, and the only thing my eyes could see.

C reads my blog because he's cool like that. He told me I would really like Jamie Oliver because we cook in a very similar fashion. My response: "Isn't he the guy who cooks naked?" Guys, you don't even know. I wasn't thinking he wasn't a good chef or anything, I just thought he was a showman. Someone who did crazy things for PR. Then I felt like a HUGE idiot. Especially after I looked into him some more. C was right. J.O. (that's what I call him now) is my man. We pretty  much share the same food philosophy. Please enjoy it in his words:

Fully Clothed Naked Chef.

 "My philosophy to food and healthy eating has always been about enjoying everything in a balanced, and sane way. Food is one of life's greatest joys yet we've reached this really sad point where we're turning food into the enemy, and something to be afraid of. I believe that when you use good ingredients to make pasta dishes, salads, stews, burgers, grilled vegetables, fruit salads, and even outrageous cakes, they all have a place in our diets. We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while – that's alright! Just have a sensible portion next to a fresh salad, and don't eat a big old helping of chocolate cake afterwards.

Knowing how to cook means you'll be able to turn all sorts of fresh ingredients into meals when they're in season, at their best, and cheapest! Cooking this way will always be cheaper than buying processed food, not to mention better for you. And because you'll be cooking a variety of lovely things, you'll naturally start to find a sensible balance. Some days you'll feel like making something light, and fresh, other days you'll want something warming and hearty. If you've got to snack between meals, try to go for something healthy rather than loading up on chocolate or potato crisps. Basically, as long as we all recognize that treats should be treats, not a daily occurrence, we'll be in a good place. So when I talk about having a 'healthy' approach to food, and eating better I'm talking about achieving that sense of balance: lots of the good stuff, loads of variety, and the odd indulgence every now and then." - J.O.

I will say that I probably believe in a few more indulgences than J.O., but still, I feel the same except I say potato "chips" instead of "crisps" and prefer Big "Ole" instead of big "old". It makes a difference. Either way, C turned me onto his great world of online cooking videos and I'll definitely be picking up some of his books.

So back to it, R & C are putting together this amazing meal and as R & I drift back over to the kitchen I realize I need to start documenting. C was pulling together a tomato salad with chorizo that I can't even being to say enough about. It was, of course, a Jamie Oliver inspired dish. 

I dipped my pizza crust in this.... be jealous.

 Then Chef C took is pizza crust out of the oven. He had made the pizza with a ready made dough from Central Market. He left it out in a covered bowl at room temp for a few hours so it could warm up and gently rise. He spread a simple base sauce over it with sliced fresh buffalo mozzarella. That was all that went in the oven. The rest came flying forward in a fantastic way, freshly dropped upon the warm pizza base...

 chorizo slices and fresh arugula have been added. Then I heard "I'm not done yet."

Fresh chunks of Mozzarella and still "not done yet."

FINALLY done with fresh Parma Ham and some drizzled EV Olive Oil.

Adding back in the beautiful orzo pasta that R put together, my plate was going to look like Thanksgiving day.

SO fresh, SO delicious & a goat cheese bonus.

Upon my request, C created a perfect plate. As a reward, we let him eat it. And he did. With second portions  if I am not mistaken. I had seconds too... and would have had thirds, but you'll find out why I didn't soon.

"Let's have this for dinner every night!" said the fat girl who lives inside of me.

 This entire meal was just perfection. Major kudos to R & C for one of the best meals I have had at someone else's home. And for the GRAND FINALE.... R hits one out of the park.

Not prefrozen, not from a box, not from a bag... hand mixed homemade Chocolate Chip Cookies.

Fresh from the Oven.

I learned about the "naked" chef and C learned that you just "plop" cookies down on a cookie sheet and they go from "squidgy" to round and delicious. 

I still can't get over this meal. It had something for everyone. Then I fell in love with the Hunter Wellies, while S had his own take home prize.

Good friends bring Scotch home from the UK.

If you are going to make your own pizza at home, take some advice from C: "the key to making pizza is less is more." Although I'm pretty sure I didn't desire less chorizo, less parma ham, less cheese, OR less arugula, so take that as you may.

Here is the youtube vid of Jamie Oliver making his Tomato Salad with Chorizo in a field. Really, in the middle of a field. This guy is special.

There is much to be said about a perfect night dining at home with wonderful friends. It is one of my very favorite things in the world. I'm just glad my friends let me blog about it later.

-RT

PS: The wellies were put to good use in the rain on Sunday morning and they matched perfectly with Landy's duck PJs from The Peabody.

Saturday Night Date with a Hor

OMG how embarrassing.... RT doesn't know how to spell whore! Well I do, I was just referring to the other whores, the whores of your meal, the hors d'oeuvres. The first time I saw the word spelled out and not just said aloud I had no idea what it was. The translation was something like whores devours and I thought maybe people were getting kinky. I didn't know anything about anything. I was young. While my pronunciation was set straight, I still always think of hors d'oeuvres (aka appetizers) as the whores of your meal. They come in all shapes and sizes to pleasure all palettes, you usually overindulge, and the experience, while delicious, leaves you feeling full and empty at the same time. Wanting more, full of regret for all of that cheese.... so many calories, so little time. I like how I just said all of that and have no experience with real life whoring. Someone drop me a line and let me know if I need to edit something.

When I did a search for crazy whores, this popped up. Pretty accurate.

 S just came in and asked what I was blogging about. I said "whores." He looked like this:

I'm very disappointed in you.

I went to my wonderful friend R's new place a few months ago and she had a great spread of apps. This is what I call these things in real life and I always have to look up how to actually spell hors d'oeurves (I always forget if the "e" or the "u" goes first) and also when I have to type it I cheat and do this: HDOS. It's catering and event planning short hand. So R had great HDOS set up and I fall head over heels for one. It was a date (this is where the whore date comes in) stuffed with cheese and wrapped in prosciutto. She found it on the Food Network website and of course it's a recipe from the Italian food whore herself, Giada.

Yesterday I decided to make them en mass for a group dinner. We ran over to Whole Foods to pick up all the things we needed. I'll link to the actual recipe below. First I brought the goat cheese and marscapone to room temp then rinsed and finely chopped basil from my plant. All I need is some more basil recipes so I can use my giant supply. Please send them.

Yum

Yum

Yum

I dumped everything in a bowl and mixed it together. Then added salt and pepper to taste. This cheese filling was amazing in itself. We had extra left and we used it as a dip for cherry tomatoes. 

Here is everything mixed together.

I bought pitted dates just to save some time, but some of them were a little more dried out than if the pit would have been inside. I tossed those. I wore talc free "cooking" gloves while handling the dates and assembling, because the dates get sticky and the cheese gets everywhere. So just a hygienic word to the wise. I took the rest and cut them in half when I started to assemble. Then I stuffed one side with cheese and made little date sandwiches.

Halves

Cheese stuffed.

cheesy date sandwiches

Next I pulled out the proscuitto, took the slices and cut them into quarters. 

Next step

Bad job of showing the quarters.

I wrapped the dates up, one quarter of the slice for each. Of course, this all depends on the size of the date. Some larger ones might need more.

Finished product

These are delicious and addicting. A bit expensive with the ingredients, but the good hors always are. Plus I was so happy to find out the cheese stuffing has other great uses. The touch of basil was perfect and after you make these the first time, you can figure out ways to change it up or even do a similar thing with different ingredients. There is just a great balance of salty and sweet and creamy. Food Heaven is for whores. I mean hors. Here is the official recipe.

Happy Sunday! Hopefully True Blood will start to get better for the last three episodes. I'm really sick of Bill and Salome. Although did you hear the breaking news???

I had no idea they made Tru Blood in Houston. But I guess we also have the largest liquor store in the world, so that makes sense.

Best of luck with your case of the Mondays. For realz.

-RT