Casserole Sunday

My friend Shannon and I recently had a talk about how neurotic we were for designating certain days of the week to a certain way to cook food or to certain foods. For example, our family has Slow Cooker Tuesday and Pizza Fridays. What is quickly become another of those designated days is Casserole Sunday. My husband has been pining for the "meal of his childhood" for a little while now, that meal being Chicken Fried Rice Casserole. We all have those specials meals that we remember as adults, the ones we loved as kids. So, I took on the task and tonight we had (Veggie) Chicken Fried Rice Casserole. I've had this phyllo pastry in my freezer for a little bit and decided to make Veggie Spring Rolls as a side along with steamed brocolli. All in all, it was a great success! 

(Veggie) Chicken Fried Rice Casserole

3 cups cooked brown rice

1 cup water

1/4 cup oil

1/4 cup soya sauce

4 tsp vegetable bouillon

1 tsp onion powder

1/4 tsp celery salt

1 chopped onion

2 stalks chopped celery

1 chopped red pepper

1 recipe of this mock chicken, or one package of pre-made stuff

*Mix all ingredients together and cook in covered casserole dish for 1 hour @ 350

Vegetarian Spring Rolls

1 cup bean sprouts

Handful cabbage (julienne)

3 carrots (julienne)

1 red pepper (diced)

1 inch ginger (grated)

3 garlic cloves (diced)

3 green onion (julienne)

1 tbsp soya sauce

juice from one lemon

cilantro (to taste)

12 phyllo pastry sheets

*Mix all ingredients together (minus the phyllo sheets of course!)

*Saute in oil for just a couple minutes

*Lay one phyllo sheet out and spray with olive oil, cover with one more sheet and repeat.

*Cut sheets in 4 lengthwise

*Spoon 1-2 tbsp filling on each section and roll

*Place rolls on baking sheet, seam down, and spray again with olive oil

*Bake at 375 for 15-20 minutes or until slightly crispy

We rarely have dessert in our house.  Mostly because I am a sugar FIEND and would eat it all.  Casserole Sundays though, I mean... that calls for a desert, right??  Tonight I made Angel Food Cupcakes with fresh whip cream and sliced strawberries.  There isn't even a crumb leftover, seriously.  

 

Angel Food Cupcakes  taken from here

3/4 cup sugar (divided)

1/2 cup flour

5 large egg whites (room temperature)

1/2 tsp cream of tartar

1/8 tsp salt

1 tsp vanilla

1 cup whipping cream

 1/2 tsp vanilla

1 tbsp sugar

strawberries

*Sift together the flour and 1/4 cup of sugar in small bowl

*In larger bowl beat eggs until frothy

*add cream of tartar, rest of sugar and salt and beat until soft peak forms, add vanilla

*Fold in Flour mixture

*Spoon into muffin tin and bake @ 350 for 16-18 minutes

*Whip together cream, vanilla and sugar until soft peak forms

*Top cupcakes with cream mixture and sliced berries!