Casseroles & Dishes

Mashed Potato Casserole

This is a good recipe to make when you are taking a meal to someone as you can make it ahead.

8 Servings

2 ½ pounds potatoes – washed and peeled

1 stick butter cut into pieces

8 ounces cream cheese – cut into pieces

¼ cup heavy cream – warmed

Salt and freshly ground pepper

1 clove minced garlic – optional

1 egg

2 tablespoons dry white wine (or chicken stock)

Cut potatoes into quarters – place in a large stockpot with water to cover and boil over high heat for 30 minutes or until soft.  Drain and put in mixer. Add heated heavy cream, butter, cream cheese, salt and pepper and minced garlic.  Beat until fluffy. Add more cream if needed, egg and wine, and beat until blended.

Turn into buttered 9-inch pan and make a few swirls on top. Sprinkle with paprika.

Bake 35 to 40 minutes or until golden brown.

Let stand 10 minutes and serve hot.

 

Savory Egg Custard - A Luncheon Favorite!! 

2-3 scallions, green and white parts

6 pieces bacon, cooked crisp

2 cups shredded Swiss/Monterey Jack cheese… (2 cups)

4 large eggs

1 cup heavy cream

1 cup whole milk

Cook 6 pieces of bacon, reserving bacon fat.

Saute 2-3 scallions, green and white part, in reserved bacon fat.

Spread bacon and scallions evenly in dish and evenly top with your choice of cheese.

Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

 

Summer Succotash ~ A great way to use Farmer’s Market Produce!

Serves 8-10

2 cups (about 1/2 lb.) shelled or frozen butter beans or lima beans

Salt and freshly-ground pepper

2 tablespoons olive oil

1 Vidalia onion, chopped

1 red bell pepper, cored, seeded, and diced

2 summer squash, diced

4 ears corn, shucked

2 tomatoes, cored and chopped, or 1 pint cherry tomatoes, halved

2 tablespoons unsalted butter

1/4 cup fresh basil leaves, torn into pieces

Place beans and 4 cups water in a saucepan over medium-high heat and bring to

a simmer, stirring occasionally. Add 1 teaspoon salt and a couple of grinds of

black pepper and simmer until the beans are crisp-tender, about 15 minutes.

Rinse and drain.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the

onion and cook, stirring often, until tender, about 3 minutes. Add the bell pepper

and cook for 2-3 minutes longer. Add squash and cook an additional 5-6 minutes,

or until it is brown around the edges.

While the vegetables are cooking, cut the corn from the cobs. Add the beans,

corn kernels, tomatoes, and butter to the skillet, season with salt and pepper to

taste and cook until tomatoes begin to break down and the corn is tender, about

3 minutes. Stir in the basil and serve warm or at room temperature.

 

Hoppin' John

My favorite rendition of Hoppin’ John ~
Here’s wishing you lots of luck in 2012!

Kosher salt
2 cups fresh black-eyed peas
1 cup long-grain white rice
Sea salt
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
½ cup chopped fresh flat-leaf parsley
1 red bell pepper, cored, seeded and diced
4 scallions, minced (white and green parts)
1 jalapeno pepper, cored, seeded and minced
1-tablespoon fresh thyme
Freshly ground black pepper
1-cup tomato salsa
4 ounces goat cheese, crumbled (about 1 cup)
¼ cup fresh cilantro

Bring a medium saucepan of water to a boil and add salt. Add the black-eyed peas, lower the heat, and simmer for about 30 minutes, until they are tender. Drain the peas and transfer them to a large bowl.

Rinse the rice thoroughly in a fine-mesh strainer. Bring 1 ½ cups water to a boil over high heat in a medium saucepan. Add the rice, season it with salt, and stir to mix. Reduce the heat, cover, and simmer over low heat for 15 to 20 minutes, until all of the water is absorbed and the rice is fluffy. Turn off the heat, uncover, and fluff the rice with a fork.

While the rice is cooking, heat the oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes, stirring frequently, until tender and translucent. Add the garlic and sauté for 1 minute, stirring constantly so that it doesn’t brown. Add the peas, parsley, bell pepper, scallions, jalapeno pepper, and thyme, and stir to mix. Season to taste with salt and pepper and sauté the vegetables over medium heat for about 3 minutes, until the peas are warmed through.

To serve, spoon the rice on a serving platter and spoon the pea mixture over the rice. Top with the salsa, then the crumbled goat cheese. Garnish with the fresh cilantro.

Serves 4 to 6

 

Vegetable Stir Fried Rice

This is a fabulous meal to throw together in one of those nights where time is short and everyone is starving! I make a huge batch of rice at the beginning of the week and use it for soups, salads, black beans and rice in my kid’s lunch boxes, and the for the one of our favorite quickies: vegetable fried rice. Use whatever veggies you have in your frig ~ just modify the cooking time depending upon their size and texture.

Serves 4

¼ cup canola oil

2 garlic cloves, thinly sliced

2 teaspoons finely grated fresh ginger

1 cup finely diced peeled carrots (2 to3)

1 cup thinly sliced sugar snap peas (3-4 ounces)

6 to 7 scallions, trimmed, white and green parts thinly sliced

5 cups cold cooked rice

3 large eggs, lightly beaten

1 cup frozen peas

3 tablespoons soy sauce

Salt and freshly ground pepper

In a large skillet, heat the oil over medium high heat until shimmering. Add the garlic and ginger and sauté for 1 minute. Add the carrots, sugar snap peas, scallions and rice and sauté for 2 to 3 minutes, until the rice is hot.

Add the eggs and peas and cook, stirring continuously, just until the eggs are set. Add the soy sauce and season to taste with salt and pepper. Serve hot.

 

Asian Vegetable Stir-fry

Serves 4 to 6

2 tablespoons sesame oil or olive oil
2 carrots, peeled and cut into matchsticks
1 small red bell pepper – cored, seeded and cut into matchsticks
1 garlic clove, thinly sliced
2 cups of broccoli florets
1 cup of snow peas, trimmed
½ cup chicken stock or water
½ cup sliced white mushrooms
2 tablespoons soy sauce, or to taste
1 teaspoon sesame seeds – optional
Salt and freshly ground pepper

In a large sauté pan heat the oil over medium high heat until just simmering. Reduce the heat to medium and add the carrots, bell pepper and garlic, and sauté for 2-3 minutes.

Add the broccoli and snow peas and sauté for 1 minute longer, or until the snow peas start to soften. Add the stock and the mushrooms, bring to a simmer, and cook for 5 to 6 minutes , or until the broccoli softens.

Add the soy sauce and sesame seeds, if using. Season to taste with salt and pepper and additional soy sauce if necessary.

Serve hot over whole grain rice.

Add sautéed chicken for additional protein.

 

Vegetable Fried Rice

Serves 4

¼ cup canola oil
2 garlic cloves, thinly sliced
2 teaspoons finely grated fresh ginger
1 cup finely diced peeled carrots (2 to3)
1 cup thinly sliced sugar snap peas (3-4 ounces)
6 to 7 scallions, trimmed, white and green parts thinly sliced
5 cups cold cooked rice
3 large eggs, lightly beaten
1 cup frozen peas
3 tablespoons soy sauce
Salt and freshly ground pepper

In a large skillet, heat the oil over medium high heat until shimmering. Add the garlic and ginger and sauté for 1 minute. Add the carrots, sugar snap peas, scallions and rice and sauté for 2 to 3 minutes, until the rice is hot.

Add the eggs and peas and cook, stirring continuously, just until the eggs are set. Add the soy sauce and season to taste with salt and pepper. Serve hot.