Beet Leaf Casserole Food

UKRAINIAN BEET GREEN CABBAGE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined.
• Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls.
• Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).
• Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.

LAZY BEET ROLLS

Steps:

• Cook the rice according to the package directions. Preheat the oven to 350F and grease a 9x13 baking dish.
• Heat a large pan over medium-low heat. When the pan is hot add the bacon and let cook until it starts to become slightly crispy and most of the fat is rendered, around 7-9 minutes. Add the onions to the hot pan and cook 3-5 minutes until soft and translucent.
• Once the onions are cooked add in the beet greens and cook 3-4 minutes until wilted. Add the dill and the cooked rice. Mix to combine, season with salt and pepper, and transfer to the mixture to the prepared baking dish. Once the rice is evenly distributed in the pan drizzle the cream over top. Bake 20-30 minutes until the top is golden brown and the cream bubbles.

BEET GREEN GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
• In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

BEET LEAF ROLLS WITH CREAMY DILL SAUCE

Steps:

• 1. Chop up onion and garlic. 2. Add rice, water, onion, and garlic to rice cooker and cook until done. 3. Boil beet leaves in a small amount of water until just wilted. Drain water and let cool. Make sure you cook more beet leaves than you think you will need, as some of them will break. 4. Once rice mixture and leaves are cool, place one tablespoon of the rice mixture on a beet leaf and roll. 5. Fill up a greased 9 x 13 casserole dish with the rolls. 6. In a sauce pan, melt butter, add flour, and cook until flower and butter is golden brown. 7. Add cream and stir until sauce is slightly thick. Do not worry if your sauce is a little runny. It will thicken up in the oven. 8.Stir in chopped dill and salt and pepper to taste. 9. Pour sauce over the beet leaf rolls. 10. Cook in a 350 oven for 45 minutes, or until the cream sauce is boiling at the edges. 11. Let cool for 5 minutes and serve

BEET GREENS AND RICE GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
• In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
• Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.

SIMPLE AND DELICIOUS BEET GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

BARLEY VEGETABLE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. Spray 1-quart casserole with nonstick cooking spray.
• 2. Place barley and 2 tablespoons broth in nonstick skillet; cook and stir over medium heat 3 minutes or until lightly browned. transfer to prepared casserole.
• 3. Add Vegetables, garlic powder, pepper and remaining 1 cup broth to casserole; mix well.
• 4. Cover and bake 50 minutes or until barley is tender and most of liquid is absorbed, stirring several times during baking. Stir in margarine and salt, if desired. Let stand 5 minutes before serving.

BEET LEAF ROLL-UPS

Steps:

• Place your clean beet leaves in a 200 degree oven or hot sun to wilt them.
• (if usiong the oven, don't forget them in there).
• Cook your rice in the 2 cups of water with the 1tsp salt.
• Fry the diced onion in the butter until soft, then add the dill.
• Add the onion/butter/dill mixture to the cooked rice.
• Add salt and pepper to taste, and mix well.
• Place 1 tablespoon of the filling onto a beet leaf, and roll up.
• Making sure your filling won't fall out.
• Place in layers into a casserole dish.
• Mix together the sauce ingredients until well blended.
• And pour over the beet leaf roll-ups.
• Bake at 300 for 1/2 to 3/4 hour.
• until the sauce is just bubbling at the edges.
• Enjoy!

BAKED BEET CASSEROLE

Steps:

• Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
• Add sugar, salt, horseradish and beets.
• Pour into greased baking dish and top with dry bread crumbs and dot with butter.
• Bake about 20 minutes at 350 degrees or until crumbs are browned.

UKRAINIAN BEET LEAF ROLLS STUFFED WITH BREAD

Steps:

• Gather the ingredients.
• In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup of the warm water and 1/2 teaspoon of the sugar. Let stand for 10 minutes.
• In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.
• Add 4 cups of the flour and mix just until well combined.
• Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).
• Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.
• Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.
• Knead until dough is smooth.
• Smear top with melted butter or oil.
• Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).
• Meanwhile, wash the beet leaves.
• Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).
• Remove from water and shock with cold water to stop the cooking process. Let drain.
• Gather the ingredients.
• When the dough has doubled, punch it down.
• Take a walnut-sized piece of dough, elongating it to a rectangular shape.
• Place it on a beet leaf.
• Roll up loosely, as you would for cabbage rolls, except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow.
• Line the bottom and sides of a Dutch oven or other large pot with beet leaves.
• Place a layer of beet rolls in the bottom.
• Brush with melted butter or other fat and salt.
• Repeat layering, ending with melted butter or fat and salt on top.
• Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).
• Heat oven to 350 F. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat.
• Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.
• Gather the ingredients.
• While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.
• Stir in 2 tablespoons flour and cook until mixture bubbles.
• Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently.
• Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.
• Then add tempered sour cream back into the sauce, whisking until smooth.
• Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.