Double S Veggie Casserole

UPDATE: made this again today and used finely chopped macadamia nuts in place of the bread crumbs! It was truly amazing. We are going to do that from now on!

Double S Veggie Casserole

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: sides, vegetables, casserole

Yield: 8

Double S Veggie Casserole

Seriously, super easy squash and spinach casserole. Use an almond or macadamia nut flour bread, as well as grass-fed butter and cheese, to make this Keto compliant, if you wish.

Ingredients

  • 2 medium-large yellow squash, washed, and cut into thin slices
  • 16 oz bag frozen chopped spinach, thawed, and squeezed to drain
  • 1 medium-large onion, cut into slices
  • 16 ounces butter, unsalted, cut into pat sized portions (see picture)
  • 12 ounce bag Mexican blend shredded cheese
  • 4 slices of bread broken down into bread crumbs (a bullet blender works great for this, tear bread into pieces then pulse a few times)
  • 1-2 tsp Oregano
  • 1-2 tsp Garlic Salt
  • 1/2-1 tsp Black Pepper

Instructions

  1. After prepping onions, spinach, and butter. Preheat oven to 375 degrees F
  2. Gather seasonings. We do not measure but shake each one on when it is time.
  3. Line a 9 x 13 inch baking dish with parchment paper (makes for super easy clean up but is optional)
  4. Place about 6 pats of butter on bottom layer, before squash slices. Spread apart from one another.
  5. Add a single layer of squash slices.
  6. Sprinkle naked squash slices with each seasoning, we did a pretty even light sprinkle of each seasoning.
  7. Add sliced onions as a single layer.
  8. Add half of the squeezed, drained spinach.
  9. Add half of the shredded cheese.
  10. Add half of the bread crumbs.
  11. Add 6-8 pats of butter.
  12. Repeat layers starting with naked, squash slices.
  13. Top final layer with another sprinkle of each of the seasonings.
  14. Bake in a 375 degree F preheated oven for about 45-60 minutes. Check at about 40 minutes and keep an eye on it until it is nice and golden brown on top. Exact time will depend on your oven.

Notes

You can wash and slice squash, cut onions into slices, and squeeze, drain spinach ahead of time. This makes throwing the casserole together so much quicker. I usually prep everything the day before.

https://fieldandherbs.com/double-s-veggie-casserole/

Pittsburgh Potatoes

Pittsburgh Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Category: sides, vegetables

Yield: 8 servings

Serving Size: 8

Pittsburgh Potatoes

Here is another "blast from the past" 1930's recipe! A delectable, cheesy potato casserole named, "Pittsburgh Potatoes." This recipe can be assembled a day or more in advanced and stored in the refrigerator. Be sure to set out about an hour before baking so dish can come to room temperature. Serve with breakfast or dinner!

Ingredients

  • 3 cups raw, cubed potatoes (washed and peeled)
  • 1 small onion, minced
  • 3 pimentos, chopped
  • 2 cups white sauce (see below)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 Tbsp Worcestershire sauce
  • 1 tsp yellow mustard
  • 3/4 cup grated cheddar cheese
  • 1 cup bread crumbs
  • 6 pats of butter (a pat is about 1/2 tablespoon)
    White Sauce Ingredients (this can be made ahead of time)
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups milk

Instructions

  1. Preheat oven to 375 degrees F
  2. Wash, peel, and cube potatoes
  3. Cook cubed potatoes and onion in boiling, salted water about 5 minutes.
  4. Add pimentos, then cook another 5 minutes.
  5. Drain potatoes.
  6. Season white sauce with Worcestershire sauce, mustard, salt, and pepper.
  7. Add grated cheese to seasoned white sauce.
  8. Place alternate layers of potatoes and sauce in buttered casserole dish.
  9. Top with bread crumbs.
  10. Add pats of butter, spread across top so they are an even distance away from each other.
  11. Place in preheated oven and bake for about 1 to 1.5 hours (top is browned and potatoes are soft).
    White Sauce Instructions
  1. In 3 quart sized saucepan, gently melt butter over low heat. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. This can be made ahead of time. Make several batches, cool and place covered in refrigerator until needed.

Notes

*There are not too many ways you can turn this one into a "healthy" dish but here are a few suggestions:

Gluten Free - make white sauce with sweet white rice flour and use gluten-free bread to make bread crumbs for topping the dish.

Dairy Free - use Earth Balance soy free "butter" in the white sauce and to top the bread crumbs with. Use a dairy-free milk alternative of choice in place of the milk in the white sauce. Cashew milk tends to be a good alternative because it is thicker than most dairy-milk substitutes. Use cheddar, dairy-free" shreds of your choice for the grated cheddar cheese.

Worcestershire sauce - most Worcestershire sauces contain soy and/or gluten, if this is an issue for you, try this Homemade Paleo Worcestershire sauce recipe from "A Whole New Twist," its been rated 5 stars! http://awholenewtwist.com/homemade-paleo-worcestershire-sauce/

Don't want to use potatoes? No problem, dice up some raw, washed, dried cauliflower and use in place of the diced potatoes. Reduce boiling time in half if using cauliflower.

https://fieldandherbs.com/pittsburgh-potatoes/

Tomatoes Bohéme

Tomatoes Bohéme

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Category: sides, vegetables

Yield: 4-6

Serving Size: 4-6

Tomatoes Bohéme

Tomatoes Bohéme can function as both a vegetable and a side dish. This is an authentic 1930's recipe and provided just as it was made back then. We've provided a few suggestions to up the healthy level of this dish.

Ingredients

  • 1 can whole tomatoes, drained
  • 1/2 to 1 cup diced celery
  • 1 large onion, chopped
  • 1/2 cup green pepper, diced
  • 1/2 stick of butter (4 Tbsp) cut into bits
  • 1/4 tsp black pepper, to taste
  • 1/8 tsp salt, to taste
  • 3/4 - 1 cup bread crumbs
  • 1 Tbsp dried parsley (optional)

Instructions

  1. Preheat oven to 375 degrees F
  2. Butter a casserole dish
  3. Combine tomatoes, celery, onion, green pepper, 2 Tbsp (or half) of the butter), salt, and black pepper
  4. Pour into casserole dish
  5. Combine bread crumbs with parsley
  6. Top tomato mixture with bread crumbs, do not mix
  7. Bake, uncovered, 1.5 hours (1 hour, 30 minutes)*

Notes

You can add a 16 oz can of corn to this recipe to increase the servings for a larger gathering. Use organic, frozen and thawed corn for a healthier option to canned corn or, even better, toss in diced zucchini or yellow squash instead of the corn!

*check casserole about 45 minutes into baking time and continue checking every 15 minutes or so to ensure bread crumbs are not becoming to crisp or blackened

**want to make it healthier... we recommend the following substitutions; replaced canned tomatoes with fresh, boiled, and peeled whole organic tomatoes, replaced butter with a vegan butter (such as Earth Balance soy-free) or use coconut oil, use a Paleo style or gluten-free bread for the bread crumbs

https://fieldandherbs.com/tomatoes-boheme/

Spiced Cabbage

Spiced Cabbage

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Category: sides, vegetables

Yield: 4-6

Serving Size: 4-6

Spiced Cabbage

Here is a delightful 1930's recipe for spiced cabbage. This recipe goes perfectly with potato pirogies and polish sausage.

Ingredients

  • 6 cups shredded cabbage
  • 3 Tbsp melted butter
  • 1 tart apple cut into 1/8 pieces
  • 1 tsp salt
  • 1/4 cup sugar
  • 1/4 cup water
  • 6 whole cloves
  • 1/4 cup vinegar

Instructions

  1. Preheat oven to 375 degrees F
  2. Butter a casserole dish
  3. Place all ingredients EXCEPT vinegar into casserole dish
  4. Cover with lid or foil
  5. Place into 375 degrees oven and bake approximately 20 minutes
  6. Remove from oven, add vinegar, and stir
  7. Place back in oven and continue baking, UNCOVERED, for 40 minutes

Notes

* make it healthier by substituting the sugar for coconut sugar or honey and the vinegar for apple cider vinegar... you could also substitute the butter for a non-dairy butter, such as Earth Balance soy-free, or you could try coconut oil

https://fieldandherbs.com/spiced-cabbage/

Great Grandmas Harvard Beets

Great Grandmas Harvard Beets

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 cups

Serving Size: 4

Great Grandmas Harvard Beets

This recipe has been handed down and comes from the 1930s. It is from a 1930s Westinghouse oven manual. These Harvard Beets were a served traditionally during most holidays but especially the winter holidays.

Ingredients

  • 2 cups of cooked, diced beets
  • 1/2 cup sugar
  • 2 Tbsp flour
  • 1/2 cup white vinegar
  • 1/2 tsp salt
  • 2 Tbsp butter
  • 1/4 cup water

Instructions

  1. Mix the sugar and flour;
  2. add water and vinegar.
  3. Cook over "low" heat until thick.
  4. Add salt and butter,
  5. then add diced beets.
  6. Continue cooking until beets are hot.

Notes

*The beets for this recipe can be prepared ahead of time. Wash and dice beets. Place beets in a covered pot with 1/2 to 1 cup water, depending on how many beets you are cooking. Typically 3-4 cups diced beets. Bring to boil then cook covered on med-low for approximately 30-35 minutes.

https://fieldandherbs.com/great-grandmas-harvard-beets/

Southern Green Beans

Southern Green Beans

Prep Time: 30 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 15 minutes

Category: sides, vegetables

Yield: 8

Serving Size: 8

Southern Green Beans

This is a 1930s recipe provided exactly as written. This recipe comes from a 1930s Westinghouse Oven Manual that was passed down from generation to generation.

Ingredients

  • 2 pounds green beans, washed and cut
  • 5 slices chopped uncooked bacon
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup water

Instructions

  1. Preheat oven to 350 degrees F
  2. Wash and cut green beans
  3. Place prepared beans in 3-4 quart casserole dish
  4. Add bacon
  5. Add seasonings
  6. Add water
  7. Cover with lid or foil
  8. Bake in preheated oven for 1 hour and 45 minutes
  9. Remove from oven and serve
https://fieldandherbs.com/southern-green-beans/

Nut Bread

Nut Bread

Prep Time: 40 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 40 minutes

Category: Breads, Dessert

Yield: 12

Nut Bread

This is a 1930s recipe from a Westinghouse oven manual. There are ways to manipulate this recipe to make it healthier. See the notes section for suggestions.

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1 cup sweet milk
  • 2 Tbsp melted shortening
  • 1/2 tsp salt
  • 1 Cup chopped nuts
  • 3 1/2 Cups flour (sifted before measuring)
  • 3 1/2 teaspoons baking powder

Instructions

  1. Beat eggs and sugar until light,
  2. combine milk and melted shortening,
  3. add salt and nuts, then mix well.
  4. Fold in the flour which has been sifted with baking powder.
  5. Pour into greased loaf pan and let stand 20 minutes.
  6. Preheat oven to a temperature of 375 degrees F.
  7. Baking time, 40 to 60 minutes (use toothpick or knife to test).

Notes

Want to make a healthier version of this nut bread? Try the following suggestions and let us know how it turns out!

Increase eggs to 4 eggs. Replace 1 cup sugar with 3/4 cup coconut sugar and 1/4 cup honey Replace sweet milk with full fat coconut milk Replace melted shortening with 2 Tbsp coconut oil or palm shortening Replace 1/2 tsp salt with Himalayan pink sea salt Replace 3 1/2 cups flour with 4 cups blanched almond flour or 3 1/2 cups of cup for cup gluten free flour blend of your choice

https://fieldandherbs.com/nut-bread/

Recipe: Dandelion Hot Cocoa

This hot cocoa is delicious topped with whipped coconut cream!

*note: If you already have roasted dandelion then your cook time will be about 30 minutes.

Roasting Dandelion Root

The following steps are from Learning Herbs. Please check out the link below the steps to learn more about roasting dandelion root. *be sure you know what you are looking for... you'll want to ensure you have dandelion and not a look alike.

  • Gather and gently wash the roots, leaving as much of the root sheath on as possible.
  • Finely mince the roots and dry them thoroughly. (If you live in a humid environment you may need to use a dehydrator.)
  • Once thoroughly dried, roast them in a dry cast iron pan on medium high heat, stirring frequently. You’ll know they are done when they have turned a darker shade of brown and have a rich aromatic smell. Avoid burning them. You can also roast them in the oven at 350 degrees, checking on them frequently to stir and keep an eye on them to avoid burning.
  • Once roasted you can store them in a dark, airtight container for up to a year.

Text from How to Harvest Dandelion Root and Make Roasted Dandelion Tea - LearningHerbs Read More at https://learningherbs.com/remedies-recipes/dandelion-root/