When my daughter was still in middle school, and September rolled around, my feet would hit the ground running. So many new deadlines and schedules on top of our already busy days, and all that driving to school events, sports, field trips. This month still seems to move faster, even now that she’s moved on to college (much too far away for my liking). There is still too much driving, and the traffic seems to move slower and slower. But one area where I can claim a little less busy-ness at this time of year is in the kitchen. This month, and possibly all the way through the holidays, my refrigerator will be stocked with casseroles. These one-dish wonders can be made in advance, and some can even be frozen, then popped into the oven while you do something else. Your reward every time is a fragrant, comforting, home-cooked meal on days when you have no time to cook. Saving time, money and cleanup in a month when saving anything seems impossible, can make you feel downright organized, even if you can’t find your car keys.
Braised chicken thighs with spicy tomato
and ginger sauce
From chef and cookbook author Ken Hom comes this assertively sauced dish to make a day or two ahead and refrigerate until needed. Cook a pan of rice while casserole reheats. Makes 2 to 4 servings.
1 tablespoon peanut oil
1 1/2 pounds chicken thighs
Salt and fresh ground black pepper
One 28 oz. can peeled tomatoes without juice, coarsely chopped in a food processor
2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 small fresh hot chili pepper, chopped
2 teaspoons sugar
1/2 cup fresh cilantro, loosely packed
In a medium frying pan, heat oil over moderate heat. Brown chicken on both sides, starting with the skin side. Salt and pepper while browning the second side. Drain on paper towels and set aside. Drain all but 2 teaspoons of fat from pan. Add tomatoes, garlic, ginger, chili pepper and sugar; cook over medium high heat about 8 minutes, stirring. Reduce to a low simmer. Return chicken to skillet. Cover and cook slowly about 20 minutes. Transfer to a baking dish, cover and refrigerate up to two days. To reheat, bake in preheated 350 F oven until heated through. Top with cilantro just before serving.
Pierre’s scalloped
fish with apples
Chef Pierre Franey created this unusual combination of fish, apples and brown sugar. Since it bakes for only a half hour, it will be ready by the time you make a salad and set the table. Recipe from “Crazy for Casseroles” by James Villas; makes 4 servings.
1 pound fresh fish fillets (such as sea bass or snapper), cut into small pieces
2 Granny Smith apples, unpeeled, cored and cut into slices
1 cup milk
1 large egg, beaten
2 tablespoons butter, melted
1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1 teaspoon firmly packed dark brown sugar
Salt and black pepper to taste
1 1/2 cups dry bread crumbs
1 tablespoon butter, cut into small pieces
Preheat oven to 350 F. Butter a one-quart casserole; set aside. In a large mixing bowl, combine fish, apples, milk and egg; mix well. In a small mixing bowl, combine melted butter, mustard, lemon juice and brown sugar. Season with salt and pepper; mix until well blended. Add to fish mixture and stir until well blended, taking care not to break up the fish too much. Sprinkle 1/2 cup of the bread crumbs evenly over the bottom of prepared casserole. Spread fish mixture evenly over crumbs, then sprinkle remaining 1 cup crumbs over the top. Dot with butter; bake until lightly browned, about 30 minutes. Serve hot.
Elegant chicken
with grapes
This is an ultra-easy, make-and-freeze entree so you have something for unexpected company or spontaneous celebrations. Recipe from “Make Now Serve Later” by Better Homes and Gardens; makes 4 servings.
2 whole large chicken breasts, halved lengthwise
2 tablespoons butter
3 tablespoons white wine
1/4 cup orange marmalade
1 teaspoon snipped parsley
1 cup seedless red or green grapes, halved
Season chicken with salt. In a skillet, brown chicken slowly in hot butter for 5 to 10 minutes, turning frequently. Spoon wine over chicken. Cover; simmer 5 minutes. Remove from heat and place chicken in a 10-by-6-by-2 baking dish. Stir orange marmalade and parsley into pan juices. Stir in grapes. Pour over chicken pieces in baking dish. Cover with moisture-proof wrap. Refrigerate overnight or for longer storage, you can seal, label and freeze.
To serve: Preheat oven to 375 F. Thaw casserole in refrigerator if frozen. Remove wrap from chicken, recover with foil, and bake chicken 40 to 55 minutes or until done. Transfer chicken pieces to serving platter; keep warm. Pour juices into saucepan and boil about 5 minutes or until reduced to a half cup. Serve chicken topped with grape sauce.
Nutty two-rice
and raisin casserole
This makes a perfect vegetarian meal with a salad on the side, or serve it with a roast chicken from the deli. You will want to cook the rice in advance (the day before) and refrigerate until about 30 to 40 minutes before dinner time. Recipe from “Crazy for Casseroles” by James Villas; makes 6 servings.
5 1/2 cups water
1 cup wild rice, uncooked
1 cup brown rice
1/4 cup (a half stick) butter
1 medium onion, finely chopped
1 cup seedless golden raisins
1 cup crumbled pecans
1/2 cup chopped fresh parsley leaves
1/2 cup orange juice
Salt and black pepper to taste
1/2 cup fresh grated Parmesan cheese
In a medium heavy saucepan, bring 3 cups of the water to a boil. Add wild rice and stir. Reduce heat to low, cover and cook until just tender, 30 to 35 minutes. Drain; transfer to a large mixing bowl. At the same time, bring remaining 2 1/2 cups water to a boil in another medium heavy saucepan. Add brown rice and stir. Reduce heat to low, cover and cook until water is all absorbed and rice is just tender, about 25 minutes. Add brown rice to wild rice, add 2 tablespoons of the butter, and toss well. Preheat oven to 350 F. Butter a two-quart casserole; set aside. In a small skillet, melt remaining 2 tablespoons butter over medium heat. Add onion; stir until golden, about 5 minutes. Add onion to the rice, along with raisins, pecans, parsley and orange juice. Season with salt and pepper and toss well. Scrape mixture into prepared casserole. Sprinkle cheese over top, cover and bake until rice is soft, 20 to 25 minutes.
