Last night I finally worked up enough courage to re-attempt cooking a casserole. (If you recall, back here my last efforts were somewhat explosive!) The whole idea of trying again terrified me. That’s normal…isn’t it? I mean, wouldn’t YOU be terrified of history repeating itself and both casserole and dish blasting to smithereens all over the inside of the oven AGAIN?! Rather unnerving prospect. And so I kept putting it off.
It’s not that I didn’t want to cook. I like cooking…just not casserole! (Well, to be perfectly honest I like cooking casserole too. I just don’t like the explosions!) And I definitely wanted to EAT casserole. I was just terrified. Of what I don’t know. More cleaning perhaps? Or having to buy another casserole dish?
At any rate, I finally got up the courage to try again. I was actually almost as excited as last time I tried this. Except for the terror in the back of my mind. But I soldiered on anyway. Vegies chopped – check. Herbs chopped – check. Different casserole dish (this time a tried and tested one which so far has never exploded!) – check. I put the casserole in the dish and this time, as a precautionary measure, I put the casserole in a cold oven and then turned it on.
I was a little nervous at first and kept listening for an explosion. Fortunately it never came. When the casserole was nearly cooked I cracked a couple of eggs into it and waited for them to cook. And then we had casserole! Edible casserole! Casserole that was not blasted all over the inside of an oven! I was excited. And when my husband gave me a big hug and told me I am a really good cook, well, that kinda made it all worthwhile!
Here’s the recipe for anyone who is interested!
Casserole (I had enough to serve 3-4 people)
1/2 a small onion (could probably have had a little more)
1 carrot (next time I think I’ll put 2)
1 can kidney beans
3 stalks of fresh parsley
a couple of leaves each of basil and sage
1 tsp vegetable stock powder
1 tsp salt
Pinch of garlic powder (just couldn’t be bothered chopping fresh!)
About 1 cup of pasta sauce (not really necessary, but I thought it would help with flavour since I didn’t have time to cook it for ages)
Chop all vegies into small squares. Finely chop herbs. Add salt, stock powder, garlic powder, and kidney beans, and mix thoroughly. Pop into casserole dish, add a bit of water, and bake until done at 180 degrees. (Mine took about 90 mins.) Make small indents into casserole and add eggs 5-10 minutes before eating.
Serve on a bed of rice (I used Arborio but any rice could be used), and sprinkle with parmesan cheese to taste! Enjoy!
Also in breaking news, yesterday my blog got it’s first views from Canada! Yay!