Cassy Joy Garcia is a Mexican actress, singer and model. She was born in Mexico City, but moved with her family to Los Angeles when she was three years old. Her father worked at a film studio while her mother ran a small clothing store. When she was nine years old, she began appearing in commercials for Levi’s jeans and other brands. At age 15, she won the Miss California USA pageant.
In 2000, she appeared in the movie “The Wedding Singer” opposite Leonardo DiCaprio. In 2002, she starred in the TV series “Desperate Housewives”. She later went on to star in films such as “Ain’t Them Bodies Saints”, which earned her two Golden Globe Awards and four Emmy Award nominations. She also starred in the television movies “Hollywood Babylon” (2009) and “Million Dollar Baby” (2011).
On January 1, 2015, she married actor Ryan Phillippe. They have one child together: daughter Vivica A. Phillips.
In 2017, she launched a website called Cassy Joy FitLiving that focuses on health and fitness as well as recipes, beauty, cleaning, DIY and other topics.
As of 2018, Garcia is a brand ambassador for Thrive Market, a membership-based retailer with savings of up to 25 percent off natural foods, vitamins and groceries. The company was nominated for Inc.® Magazine’s 2018 list of fastest growing companies.
A casserole is a major dish of several combined ingredients baked together in an ovenproof container such as a casserole dish. Ingredients in a casserole can include meats, grains, eggs, vegetables, or cheese. The container often has a top layer of bread, pastry, or other crumbs. The container may be glazed to help the contents retain moisture, and can be used as a serving vessel for the baked casserole.
The word casserole comes from the French word casse meaning a large container used for transporting goods, which derives from the Latin capsa. The English pronunciation of casserole is /ˈkæzərəʊl/ KAZ -ə-rə-ul. Before the 19th century, casserole simply referred to a bowl.
Casseroles are ancient: The earliest casserole dish dates back to ancient Mesopotamia and was discovered at the city of Dura-Europos. The 3rd century Mosaic of a fish banquet in the Great Palace of ancient Byzantine palace at Ρ45014:ΡΟ209 depicts the preparation of such a dish. The vessel was a large earthenware casserole, containing fish in a sauce. The medieval cookbook Forme of Cury begins with a recipe for a casserole: “Coppe leches”.
The earliest definition of the casserole by Merriam-Webster is “a baked dish of meat and potatoes”. This definition is for the deep-dish variety made with a cup or more of liquid. Portions are generally cut up and layered first with sliced potatoes, then with pieces of meat, then with any liquid, and finally a thickening agent such as cracker or bread crumbs. The whole is then baked until the contents are cooked and the top is golden brown.
In American restaurants in the mid-20th century, the term casserole referred to a baked dish of noodles, cheese, and cream or tomato sauce. A “casserole” may also be prepared by baking or poaching fish and shellfish with vegetables, and then thickening the sauce with arrowroot. It can be cooked in a saucepan or baked in the oven.
Casseroles are convenient dishes for reheating and storage. They are generally eaten by slicing, either before or after heating.
Rice and bean dishes are common dishes in casserole form, and there are many Mexican-style dishes that combine cheese, chili, and beans in a baking dish. These include enchiladas, tamales, and chilaquiles. Casseroles have become popular in American cuisine because they are easy to make and can contain a large variety of ingredients.
Across the world, casseroles are made using locally-available ingredients and include many varieties of fish, meat, root vegetables, grains, legumes, and seeds.
In central Europe, casseroles include German cassoulet and Hungarian goulash.
In central and South America, casseroles are often made with fish or shellfish and a variety of spices. In Colombia, a popular casserole is sancocho, a traditional soup of Caribbean and American origin.
In the far East, rice casseroles are popular as are root vegetable casseroles.
In the United States, casseroles came into prominence during the 1950s when they were prepared in the electric ovens that became popular at the time. The term casserole was used to refer only to these types of dishes.
Casseroles may be baked before or after they are filled, and before or after being partially or fully cooked ingredients such as rice, pasta, vegetables, and/or eggs. They may be filled with any sort of food, such as tuna fish, chicken, vegetables, and a variety of other things.
Casseroles are usually made of starches (potatoes, pasta, rice, etc…) and contain a milk product (cheese, milk, sour cream, etc…).
Casseroles are often baked and eaten either hot or cold. They can be either meatless or contain small amounts of meat (such as tuna or chicken).
Casseroles may be cooked in the oven, with a range, on the stove-top in a pan, or as a slow cooker meal.
How to make Casserole
A casserole is a large cooking bowl used for cooking stews or baked dishes. The word also refers to the food itself. Casseroles are usually baked and often contain root vegetables, tuna fish or chicken, beans, and a variety of other ingredients. The food is then topped with bread crumbs or cheese before being cooked.
Cassoulet is a hearty white bean and meat stew originating in the south of France.Traditionally, it is made with salt pork, sausage, lamb or mutton. It also contains white beans and is flavored with tomatoes and herbs. The combination of beans and meat makes the cassoulet nutritious as well as tasty.
It’s a very popular dish in the winter months.
A pot roast is made with a tough cut of meat (usually a bottom or top round roast) that has been browned, then cooked in liquid on the stove top or in the oven for a long period of time. The liquid can be water, stock, wine, or even beer.
The cooking process tenderizes the meat and gives it a rich flavor. The cooking liquid is sometimes thickened into gravy and served with the roast.
A few favorite pot roast recipes have come to be associated specifically with the dish, such as the Italian beef roasts of Chicago (sometimes called a Chicago pot roast) and the Polish golasowska.
Stews and casseroles also fit into the pot roast family of dishes.
Skillet cakes are prepared in a frying pan or skillet and sometimes used to replace bread in one meal. The most popular types of skillet cakes are pancakes, but other types of skillet cakes include: tortillas, crepes, zucchini pancakes, and fajita wraps.
Pancakes are cooked on both sides. They can be served with a variety of toppings or fillings, such as fruit, syrup, chocolate chips, or meat.
In America they are usually eaten for breakfast, but they are sometimes served at dinner with a meat and vegetable accompaniment. In England pancakes are called “crumpets”.
Crumpets are also made from refined white wheat flour, water, and a little salt. They are cooked in a crumpet ring (a round, thin metal container with holes) on the stove top. They are usually eaten with butter and/or jam.
Tortillas are a very thin flat bread made of finely ground flour (usually wheat), water, and salt. They are cooked in a dry frying pan (or hotplate) until each side is speckled brown.They are used to wrap savory fillings such as meat, beans, or cheese for fajita wraps – which were brought to America by Spanish settlers.
Sources & references used in this article:
An in vivo and in vitro assessment of TOR signaling cascade in rainbow trout (Oncorhynchus mykiss) by …, S Skiba-Cassy, D Garcia-Serrana… – American Journal …, 2008 – journals.physiology.org
Design and construction of absorption cells for precision radial velocities in the K band using methane isotopologues by …, S Mills, P Gao, E García-Berríos… – Publications of the …, 2012 – iopscience.iop.org
Molecular regulation of lipid metabolism in liver and muscle of rainbow trout subjected to acute and chronic insulin treatments by S Polakof, F Médale, S Skiba-Cassy, G Corraze… – Domestic animal …, 2010 – Elsevier
Postprandial molecular responses in the liver of the barramundi, Lates calcarifer by NM Wade, S Skiba-Cassy, K Dias… – Fish physiology and …, 2014 – Springer
Macronutrient composition of the diet affects the feeding-mediated down regulation of autophagy in muscle of rainbow trout (O. mykiss) by …, JC Gabillard, S Skiba-Cassy, D Garcia-Serrana… – An in vivo and in vitro assessment …