Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Pistachio Bread

Pistachio Bread Recipe

This tender crumb Pistachio Bread Recipe is sweet and moist.  It only takes a few minutes to mix up.  You'll love how easy it is to make..

Ingredients:

1 cup granulated sugar
⅓ cup vegetable oil
¾ cup milk, I use 2%
¼ cup full fat sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 box (3.4 ounce) Instant Pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup chopped pistachios, divided
For the Icing:

1 cup powdered sugar
½ teaspoon almond extract
2 Tablespoons milk, I use 2%                                        

Directions:                                                                                                                                                               

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.

In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.

Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.

Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.

Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.

For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.

Chocoflan

            Chocoflan

This rich Mexican dessert features layers of a dense chocolate cake and a creamy vanilla flan. It’s known as the “impossible cake” because the cake and flan batters are poured into the pan in one order, and then switch positions while baking in the oven. It’s typically baked in a bundt pan, but I prefer the look when baked in a loaf pan. You can find Mexican vanilla at many online food shops including Well.ca and Gourmet Trading Co. (gourmettrading.com) Serves 8 to 10

Ingredients:

Caramel
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) water

Cake
2/3 cup (150 mL) hot brewed coffee
2/3 cup (150 mL) cocoa powder
1/4 cup (60 mL) semi-sweet chocolate chips
1/3 cup (80 mL) avocado or canola oil
1/2 cup (125 mL) full-fat sour cream
2 eggs
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

Flan
1/2 cup (125 mL) Philly-style cream cheese, at room temperature
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
2 eggs
1 egg yolk
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt.

Directions:

Preheat oven to 350°F (177°C). Grease sides of a 5 × 9-inch (12 × 23 cm, 1.9-L) loaf pan. Cut a piece of parchment paper to fit over top of pan. Grease one side of parchment and set aside.

For the caramel, heat sugar and water in a small saucepan over high. Stir until the sugar is dissolved. Continue to boil, watching closely, until mixture turns deep amber, about 5 minutes. Carefully pour into bottom of prepared pan. Set aside to cool and harden, at least 10 minutes.

For the cake, whisk hot coffee, cocoa powder and chocolate chips in a mixing bowl until smooth. Vigorously whisk in oil, sour cream, eggs, vanilla and sugar.

In a separate bowl, sift flour, baking powder and soda. Stir in salt. 

Stir dry mix into wet mix until batter is clump-free. Pour batter over caramel in an even layer.

For the flan, blend cream cheese and sweetened condensed milk in a blender until smooth. Add evaporated milk, eggs, yolk, vanilla and salt. Blend until evenly combined. Pass through a fine sieve into a bowl, then pour over chocolate batter, working from one side to other to form an even layer. (The flan batter will sink into cake batter.) Leave a 1-inch (2.5-cm) space below the top edge of the loaf pan to allow for rising. Depending on the capacity of your loaf pan, you may have a few tablespoons of flan batter left over. Discard.

Boil about 4 cups (1 L) water. Place loaf pan in baking pan large enough to hold it. Pour enough boiling water into baking pan to come about 1-inch (2.5-cm) up sides of loaf pan. Drape reserved piece of greased parchment over loaf pan, greased side down. Cover whole baking pan tightly with foil.

Bake on middle rack until a skewer inserted in center of chocolate cake comes out clean, about 85 minutes.

Remove from oven. Carefully remove foil and parchment then transfer loaf pan to a cooling rack. Cool then cover and refrigerate at least 3 hours, preferably overnight.

To serve, run a paring knife along the edges of the pan to loosen cake. Swiftly flip the loaf onto a rimmed plate. Slice and serve.