Hemingways Bayside Grill

Here are two very different casserole recipes to add to your recipe box. This Spanish Rice Casserole is made with bulk sausage and rice. The Chinese Noodle Hamburger Casserole uses Chinese noodles and ground beef, as the name implies.
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Some recipe ideas could be:

A Mediterranean Dinner: roasted peppers and eggplant dip served with focaccia. Wild mushroom rice; couscous bean salad with grilled vegetables can be paired with of course some wine.
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• grilled vegan burger recipe (1)
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• vegan hash brown recipes (1)
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Much beetroot is to be found pre-cooked in jars or plastic on shop shelves – boiled to release all but enough flavour to let them taste stale and musty with age.

The root, when baked in its skin to keep in tact its flavour and colour, somehow tastes sweet and at the same of earth – flamboyant while direct.
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These recipes take on their names from the regions that they originate from:

The Georgina Greek Feast:
You will require 150 grams of juicy, tender and char grilled beef burger, some roasted red capsicums, feta cheese, some olives, salad and some basil pesto.
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The root is low in saturated fat and cholesterol. It is high in dietary fiber, vitamin C, Potassium, Thiamin, Riboflavin, vitamin B6, phosphorus, copper and manganese. In Asia it is believed to have various medicinal qualities, but in macro nutrient terms its best to think of it as a starchy vegetable, like a potato.
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CHUNKY PEANUT BUTTER TRIANGLES

1 1/2 cups all-purpose flour

1/2 tsp baking soda

3/4 cup creamy peanut butter

1/2 cup light butter, softened

1/4 cup Splenda Blend

1/2 cup Splenda Brown Sugar Blend, packed tight

1 large egg

1 tsp vanilla extract

1 pkg (11 1/2-oz) semi-sweet chocolate chunks (or sugar-free chocolate chips)

Preheat oven to 350 degrees.

In a small bowl combine the flour and baking soda; set aside.

In a large mixer bowl, combine the peanut butter, butter, Splenda Blend, and Splenda Brown Sugar Blend; beating at medium speed until creamy. Beat in the egg and vanilla. Gradually beat in the flour mixture. Stir in the chocolate pieces. Press the mixture into an ungreased 9 x 13-inch baking pan, making sure chocolate is distributed out evenly. Bake at 350 degrees for 18 to 20 minutes or until the center is set. Allow to cool completely in the pan on a wire rack. Cut into bars when completely cooled. Cut each bar in half diagonally to form triangles.

Yield: 3 1/2 dozen cookie triangles

Per triangle: 2 g protein, 12 carbs if using semi-sweet chocolate chunks but considerably less if using the sugar-free chocolate chips.