The Best Casserole Cookbook Ever (2 page)
Read The Best Casserole Cookbook Ever Online
Authors: Susie Cushner
- 8- to 10-inch chef’s knife for cutting and chopping
- Serrated knife for slicing breads, tomatoes, and soft fruit
- Paring knife
- Potato peeler
- Can opener
- Box grater
- Zester or Microplane for removing zest from citrus fruits
- Wooden spoons for cooking
- Large metal spoons, some of them slotted, for serving
- Whisk
- Tongs
- Rubber spatulas
- Two boards, one designated for raw meat and fish, to prevent cross-contamination. The new thin, plastic cutting sheets are handy, and they come two or three in a pack. (Never cut cooked meat on the same board on which it was cut before cooking.)
- Set of measuring spoons. It usually includes tablespoon, teaspoon,
1
/
2
teaspoon, and
1
/
4
teaspoon measures; some sets include
1
/
2
tablespoon and
1
/
8
teaspoon measures, too. - Set of dry cup measures. It usually includes 1 cup,
1
/
2
cup,
1
/
3
cup, and
1
/
4
cup measures. (Dry measures are always used to measure the dry ingredients by leveling with the top of the cup.) - Liquid measuring cups. These have markings for fractions of a cup. It is handy to have both 1-cup and a 2-cup measures.
- Set of nested glass bowls. These are great because glass can be used in the microwave.
- Set of metal bowls, usually three or four bowls that nest together.
- Medium saucepan with a lid
- Small nonstick skillet
- Medium or large skillet with a lid
- Medium or large Dutch oven
- Large pot for pasta
- Roasting pan with a rack, which can double as a lasagna pan
(glass, porcelain, or enameled cast iron)
- 2- to 4-cup for appetizers
- 1-quart for small dishes, 6- or 8-quart for larger dishes, and one or two sizes in between
- Shallow casseroles in oval, rectangular, square, and novelty shapes
- Deep, heavy casseroles (or a Dutch oven) with lids
- 9-by-13-inch baking dish
- And, of course, good hot pads!
CASSEROLE BASICS
The whole idea of this chapter—in fact, the idea behind this whole book—is to offer healthier, tastier casserole choices. One simple way to accomplish this is to make your own sauces to replace the “cream of” soups. Of course, if you don’t really care, you can go ahead and use canned soups.
Here’s my rationale for making your own sauce: While “cream of” soups offer convenience, they are high in sodium. Just read the labels. You’ll also notice MSG (monosodium glutamate), partially hydrogenated fat or oil (a source of trans fats), and various chemical flavor enhancers.
Each of the basic sauce recipes here replaces one can (10 ounces) of concentrated soup. You can use them in your favorite casserole recipes. If the casserole recipe calls for 2 cans, just double the sauce recipe. You will have less sodium and fewer unknowns in your food, which ultimately gives you more control over what you are feeding yourself and your family.
If you use purchased broths, select the low-sodium varieties. I look for organic broths that are low in salt. If you would like to make your own, you will find simple recipes for making three kinds of broth:
chicken
,
beef
, and
vegetable
. Again, making your own gives you more control over what you are eating.
•••••
BASIC MIX ‘N’ MATCH MEAL-IN-ONE-CASSEROLE RECIPE
•••••
Casseroles are basically a combination of meat, pasta, rice, beans, or veggies with a sauce and perhaps a topping, baked in the oven until bubbly. A friend once described a casserole as a blend of inspiration and what’s on hand. Certain elements are important for a one-dish meal or, as we say in Minnesota, a “hot dish.” To inspire you to be creative (or help you clean out the refrigerator), here is a basic plan.
•••••
FOR THE PROTEIN (SELECT 1 OR COMBINE A FEW TO EQUAL 2 CUPS):
Chopped hard-cooked egg
Diced cooked chicken or turkey
Diced cooked ham
Cooked ground beef
Cooked beef or pork, shredded or cubed
Cooked fish, flaked
Cooked shelled shrimp
Cooked dry beans, peas, or other legumes
FOR THE STARCH (SELECT 1 OR MORE TO EQUAL 3 CUPS COOKED):
Pasta in fancy shapes, shells, or tubes, such as penne or elbow macaroni
Wide or narrow egg noodles, or strands of pasta, such as spaghetti or linguine
Long- or short-grain brown or white rice or wild rice
FOR THE VEGETABLE (SELECT 1 OR MORE TO EQUAL 2 CUPS COOKED):
Broccoli florets
Green beans, trimmed and cut into
1
/
2
-inch pieces
Peas
Zucchini, sliced, diced, or chopped
Sautéed chopped or sliced onion and/or sliced mushrooms
