Brenda Gantt VS Rachel Beller Recipes

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Brenda Gantt Recipes

Cabbage Casserole

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef, and brown rice cooked in tomatoes and then topped with melted cheese. It’s so good

Brenda Gantt Recipes

  • 2 lbs. ground beef
  • Salt and pepper or creole seasoning
  • 1 onion, chopped
  • 1 cup rice uncooked
  • 3 large handfuls of roughly chopped cabbage
  • 1 8 oz. can tomato sauce
  • 2 cups of water
  • 1 14 oz. can diced tomatoes; undrained (or Rotel if you want a bit spicy)
  • 1 cup shredded cheese (Colby Jack or your favorite)

INSTRUCTIONS

Ingredients

  • 2 lbs. ground beef
  • Salt and pepper or creole seasoning
  • 1 onion, chopped
  • 1 cup rice, uncooked
  • 3 large handfuls of roughly chopped cabbage
  • 1 8 oz. can tomato sauce
  • 2 cups of water
  • 1 14 oz. can diced tomatoes, undrained (or Rotel if you want a bit spicy)
  • 1 cup shredded cheese (Colby Jack or your favorite)

Direction

  1. Season and brown ground beef and onions. Drain off grease.
  2. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce can twice), and diced tomatoes. Stir.
  3. Let it come to a boil and then reduce heat to medium-low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift the lid before 20 minutes to make sure rice cooks well.
  4.  Once cooked, top with cheese and cover with lid to melt for a few minutes.

This turned out to be great and easy to do. Although stuffed cabbage is usually cheeseless, I loved adding it to this recipe. You can of course make it without cheese if you prefer it to be dairy-free.

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Rachel Beller Recipes

Punched-Up Roasted Veggies

INSTRUCTIONS

Ingredients:

  • 1 Tbs. dried parsley flakes
  • 1 tsp. turmeric powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. salt (or to taste)
  • 1/4 tsp ground black pepper
  • pinch cayenne (optional)
  • 1 Tbs. olive oil
  • 1 cup sliced white mushrooms
  • 1 cup sliced shitake mushrooms
  • 1 cup sliced crimini mushrooms
  • 3 (about 1/2) cups broccoli florets
  • 3 (about 1/2) cups cauliflower florets

Method:
Preheat oven to 400 degrees. In a small bowl, combine the parsley flakes and spices. In a 12×18-inch metal sheet pan, combine the mushrooms with 1 tablespoon of olive oil, then sprinkle with 1/3 of the seasoning mix and toss thoroughly. In another 12×18-inch metal sheet pan, combine the broccoli and cauliflower with 1 tablespoon of olive oil. Sprinkle with 1/3-spice mix and toss.

Place both pans in the hot oven, and cook for 10 minutes. Toss with a metal spatula. Continue cooking the mushrooms for 5 more minutes until mushrooms are cooked through. Toss the cauliflower and broccoli with a metal spatula after 10 minutes. Continue cooking for 10 more minutes until vegetables are slightly golden brown, crisp-tender and broccoli is still bright green.

Toss mushrooms and broccoli and cauliflower together in a bowl or serving platter and sprinkle with remaining spice mix if desired.

 

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