Tater Tot Hotdish!

Yes, finally... here it is... Tater Tot Hotdish!



I suppose technically it's two words: Hot Dish... however when used in general conversation (i.e. "Boy, you know what this hotdish could use? Ketchup!") it's generally spoken as one word.

What is a hotdish? Well, in most parts of the country it's known as a casserole, but in Minnesota in particular, casseroles are called hotdishes. There are many kinds of hotdish, but this one seems to be a family favorite.

There are even Hot Dish cookbooks. I saw this one at the bookstore the other day:



I haven't bought it. Yet.

Hotdish is typically eaten (at least in Minnesota) with ketchup, and if it's a special occasion you can also have a side of coleslaw, a dinner roll, some relish (a plate of sweet pickles and/or dill pickles), and a slice of pie. Mmm... pie... but as our friend AB would say, "that's another episode."

Tater Tot Hotdish

Ingredients:

2lb ground beef
1 1lb package frozen mixed vegetables *see below*
2 cans cream of mushroom soup
salt and pepper to taste
12 slices of American cheese (you can skip this part, but why would you?)
1 2lb package of tater tots
seasoning salt

Directions:

Preheat your oven to 400 degrees.

Brown the hamburger in a skillet, and drain off the excess fat. Return the hamburger to the skillet and (with the heat off) stir in the bag of mixed veggies, 2 cans of cream of mushroom soup, and salt and pepper to taste (this will require more salt than you would think given the soup has a lot of sodium, as the veggies and beef are both saltless). Place the mixture into a 9x13 glass casserole dish and spread into an even layer. Top with a layer of American cheese 3 slices across and 4 slices long (you will have to overlap them slightly, it's all good). Line up your tater tots on top all nice and pretty however you like. Sprinkle the tots with seasoning salt and pop the whole thing into the oven for 20-30 minutes, or until the casserole is bubbly and the tater tots are sizzling and brown.

*Don't get fancy with the veggies. This is not a fancy recipe. Just use the normal mixed veggies, you know, the ones with peas, carrots, corn and green beans. If you don't like mixed veggies then just use green beans, but if I did that I'd probably use canned ones and drain them well. If you choose to go the canned green bean route, make sure you mix them in gently so you don't mash them, and be prepared to use much less salt for seasoning.

Layered Veggie Enchiladas

The other day I found a recipe on the Whole Foods website that looked like it had potential, but as I read through the ingredients list I noticed it lacked several things I deemed necessary... onion, garlic, cumin, jalapeno, and most notably... salt. I also noticed most of the comments said it was kind of bland, that people felt the need to drown it in salsa, and that the tortillas were very soggy. I also didn't really like the idea of topping a "Mexican" dish with mozzarella.

Needless to say, I overhauled the recipe... and it turned out great! I suggest you fry the corn tortillas to crisp them up before assembly, but if you don't mind them getting soggy then by all means, use them as-is. Another option is to brush them with a little oil and bake them until they crisp up, if you don't like the frying notion.

So here it is... my heavily adjusted and readjusted version of Whole Foods' "Layered Vegetable Enchiladas"

Layered Vegetable Enchiladas

Serves 4

Ingredients:

1/4-1/2 lb chorizo
1 Tbsp oil
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno, chopped fine
2 cups frozen corn, thawed, excess liquid strained off
1 cup frozen bell pepper strips, thawed, excess liquid strained off
3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish
1 (15-ounce) can fire roasted diced tomatoes
1 1/2 tablespoon salt-free chili powder, divided
1 1/2 tablespoon ground cumin, divided
1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained
4 tablespoons chopped cilantro, divided
8 ounces frozen spinach, thawed and excess water squeezed out
salt and pepper to taste
8 corn tortillas and oil to fry them in (oil is optional)
shredded Monterey Jack or Chihuahua cheese (Chihuahua is a mexican melting cheese, quite tasty)

Directions:

Preheat oven to 400ºF. In a large pot, brown the chorizo. Scoop out with a slotted spoon, and place in a bowl to combine with the beans. Add 1 Tbsp oil, onion, garlic, and jalapeno to the same pot you cooked the chorizo in (leave any chorizo oil in the pot for additional flavoring), and cook until onion is translucent. Add corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, 1 tablespoon cumin, tomatoes, spinach, salt and pepper to taste, and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with the browned chorizo, 2 tablespoons cilantro, and remaining 1/2 tablespoon chili powder, 1/2 tablespoon cumin, and 1 tablespoon lime juice. Add salt and pepper to taste.

Lightly fry each tortilla on each side in a small skillet with about 1/2 inch of oil, just until crisp. Drain on paper towels (alternatively you can brush them with oil and bake until crisp, or just use them straight out of the bag if you don't mind them a little soggy). Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup (1/8 of the total amount) of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 10-15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve.

*Note: If you're making these for 1 or 2 people and want leftovers, divide the toppings accordingly, fry only the number of tortillas you need, and refrigerate the rest of the toppings in separate containers for another day. Fry the tortillas freshly each time you want to use the leftovers though, leftover fried tortillas get tough and chewy.

Crazy-Awesome Quinoa with Zucchini and Yellow Squash!

The real name of this recipe, that I stumbled upon when googling "zucchini quinoa," is "Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin."

To sum up how I feel about this recipe, let me quote my txt to Jon: "It's not often you'll hear me describe something with quinoa as crazy-awesome delicious... But omfg this is crazy-awesome delicious! I've had to go upstairs so I'll stop "tasting" it lol."

What is Quinoa? (Pronounced "KEEN-wa") It's a grain. It sort of has the same texture as cous-cous when cooked. The grains are very small, and it doesn't stick together quite as much as rice sometimes can. In order to get what is termed a "complete protein" like you usually get from eating meat, grains and legumes (beans) must be eaten together. Quinoa is the one grain which is a complete protein in and of itself. It's gluten-free, high in iron, easy to digest, and extremely versatile (you can even cook it like a breakfast cereal, add some cream and fruit and a little sugar or honey). Where can you buy it? Just about any grocery store, look for it near the specialty flours and dried bean soup mixes (our local store carries the "Bob's Red Mill" brand, which not only sells many different flours and grains and dried bean mixes, but also... quinoa!)

This recipe calls for rinsing the quinoa. This is only necessary if your package does not say it has been rinsed. Bob's Red Mill brand quinoa specifically states it has been rinsed and dried, so rinsing it again is unnecessary!

Don't skip the grilling part if you can help it. If you can't grill, a nice alternative would be to use your oven's broiler and a sheet pan covered in foil... just turn them as they start to char a little.

I let my garbanzos marinate for about 45 minutes while I made the rest of the dish, and let the whole thing sit out on the counter for about an hour while I waited for Jon to get home from work. It just got better and better!

Smoked Paprika is available in the spice aisle of most grocery stores. If not, try a store like Whole Foods or a local natural grocery.

Give this recipe a try... I'm hooked!

(Borrowed from bonappetit.com)

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin

8 servings

Recipe by Jeanne Thiel Kelley and Martin Kelley

Ingredients

* 1 15-ounce can garbanzo beans (chickpeas), drained
* 3 tablespoons fresh lemon juice
* 5 tablespoons extra-virgin olive oil, divided
* 2 garlic cloves, peeled
* 2 teaspoons cumin seeds
* 1 teaspoon turmeric, divided
* 1 teaspoon smoked paprika,* divided
* 2 cups water
* 1 cup quinoa (about 6 ounces),** rinsed well, drained
* 1 teaspoon coarse kosher salt
* 1 1/2 pounds medium zucchini (I used a mixture of zucchini and small yellow squash), trimmed, quartered lengthwise
* 1 1/2 teaspoons ground cumin
* 4 green onions, thinly sliced
* 1/4 cup chopped fresh Italian parsley

*
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
*
**A grain with a flavor and texture similar to couscous; available at natural foods stores.

Preparation

*
Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
*
Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.
*
Meanwhile, prepare barbecue (medium high heat). Place zucchini (and yellow squash, if using) on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.
*
Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.



Read More http://www.bonappetit.com/recipes/2008/08/quinoa_with_grilled_zucchini_garbanzo_beans_and_cumin#ixzz1ADGiwHdZ

Hello Again! And Brined Pork Chops!

I'm sorry for not having posted in so long, but the holidays were crazy busy, with lots of cooking and lots of tasty food! But I'm back, and new recipes are soon to follow!

To tide you over (and I'm sorry I've no pictures of this, but we ate them so fast, they were so awesome! I'll add them the next time I make it), I made the juciest, tenderest, most flavorful brined pork chops tonight!

A NOTE TO THOSE AFRAID OF EATING TOO MUCH SALT: Yes, there's a lot of salt in the brine, but it doesn't make the meat salty. Google osmosis and brining, and you'll find out the purpose of the salt. My understanding is that cells have a saline, or salt and water solution in them, and the liquid in the cells in the meat has a tendency to move toward areas of higher salt concentration... therefore when you put meat in a brine, the moisture leaves the meat until the meat is saltier than the brine is, but then the moisture that evacuated the meat decides, "hey, the cells in the meat are saltier than this brine!" and all the moisture goes back into the cells of the meat, carrying the flavor with it. If that makes any sense. Alton Brown describes it way better than I do. Anyway, without further ado:

Brined Pork Chops

(This recipe can easily be halved for only making 2 pork chops)

4 thick-cut, single or butterflied pork chops
1 Tbsp oil or bacon drippings

Brine Ingredients:
2c. of water + 2 chicken boullion cubes OR 2 cups chicken broth
1/4c. regular table salt
1/4c. packed brown sugar
1/2 tsp. whole black peppercorns
2 bay leaves
1/2 Tbsp apple cider vinegar
2c. ice water

Bring the brine ingredients EXCEPT the ice water to a simmer on the stove and stir until solids are dissolved. Remove from heat and take the dogs out for their afternoon "walk" for a few minutes. Come back, and add the ice water to the brine, cooling it to room temperature. Place the pork chops into a gallon ziplock bag inside a glass dish in case it leaks. Pour the room temperature brine over the pork chops and close the bag, squeezing out as much of the air as possible. Stash in the fridge for anywhere from 30 minutes to 2 hours, but no longer than 2 hours. Retrieve your pork chops, give them a thorough rinse under cold running water, and pat them dry. Season the outsides with fresh cracked pepper (no salt is necessary!) and place in a hot skillet with the oil or bacon drippings. Cook pork chops on each side until an instant read thermometer reads between 130-135 degrees, for medium doneness. Remove the pork chops from heat and allow to rest on a plate, loosely covered with aluminum foil for about 5-10 minutes. Enjoy with some steamed veggies and rice or stuffing!

A Mid-week Chuckle... I'm glad I didn't live in 1955!

A friend of mine at work photo copied this out of an old magazine, and not only did I get a good laugh out if it, but wow... look how far we've come! I'm so glad I didn't live in 1955!

My favorite quote: "Let him talk first - remember, his topics of conversation are more important than yours." LOL!

Curried Carrot and Red Lentil Soup

It's soup season! First up... Curried Carrot and Red Lentil Soup!

I had a version of this at a restaurant the other day, and fiddled around with making my own recipe... and it turned out great!

Curried Carrot and Red Lentil Soup

2 Tbsp unsalted butter
1 tsp olive oil
1 medium onion, peeled and finely minced
2 cloves garlic, minced
2 tsp. Madras curry powder (or use regular curry powder, just not "red" curry powder)
1 tsp. ground cumin
1 lg. leek, white and light green parts, washed well and diced
5 medium carrots, peeled and diced
1c. dried red lentils
6-8c. chicken stock
salt and freshly ground black pepper
1/2 creme fraiche or sour cream
Pinch of cayenne pepper

garnish:

cilantro leaves
sour cream

In a heavy 3 quart casserole, melt the butter together with the oil over low heat. Add the onion and leeks and cook, stirring often, for 3-4 minutes or until the onion is soft but not browned. Add the garlic, curry and cumin and blend well into the onion mixture. Add the carrots, lentils, and 6 cups of stock or bouillon and season with salt and pepper. Bring to a boil, reduce the heat and simmer the soup, covered, for 1 hour to 1 hour and 15 minutes, or until the lentils are very tender. If the soup gets too thick, add some of the remaining stock.

Whisk in the creme fraiche or sour cream. Taste the soup and correct the seasonings, adding a pinch of cayenne. Serve the soup in individual bowls, accompanied by crusty French bread and garnished with cilantro leaves. Serve a bowl of sour cream on the side. Serves 6.

Tomato Basil Soup and Grilled Cheese

What could be better on a cool cloudy day than tomato soup and a grilled cheese sandwich? Homemade tomato basil soup and Alton Brown's idea of a perfect grilled cheese sandwich of course!

The soup recipe is mine, the sandwich I have to credit to AB. What a delicious combo!

The soup is super easy to make, and uses canned tomatoes so can be made year-round! Splurge and get the more expensive Italian brand of tomatoes, either with or without basil added is fine. The way I see it, if the tomatoes are your main ingredient, you might as well use good ones!

Easy and Delicious Tomato Basil Soup

Ingredients -

1-2 Tbsp olive oil
1 medium to large sweet (vidalia if you can get it) onion, chopped
1 clove garlic, minced
1 small shallot, chopped fine (optional)
1 large can crushed tomatoes
1 box chicken broth
1 small bunch fresh basil, leaves picked from stems, half the leaves left whole and half cut into a chiffonade (reserve a few sprigs of baby basil leaves for a garnish if you care about that sort of thing)
1/2c. heavy (whipping) cream
salt and pepper to taste.

Directions:

Heat the oil in a large saucepan or small soup pot. Saute the onions and shallots about 5 minutes over medium heat, then add in the garlic and continue sauteing approximately 5 more minutes, or until the onion is translucent and soft. Add in the can of tomatoes chicken broth, and whole basil leaves, and bring to a simmer. Simmer approximately 20 minutes. Carefully transfer to a blender in small batches (remove the small center cap of your lid so you don't build up pressure with the hot liquid and burn yourself when it squirts out... hold a kitchen towel loosely over the hole in the lid to avoid any splash when you turn the blender on) OR use a hand-held immersion blender in the pot, and puree the soup until smooth. At this stage you may choose to run the soup through a medium-mesh strainer to remove the tomato seeds (which can be unpleasantly tough when cooked) and stringy bits of basil, or you can just leave it the way it is if you don't mind a few tomato seeds and onion bits. Return soup to low heat heat and add in the basil chiffonade and cream. Season to taste with salt and pepper. (DO NOT BOIL after you put in the cream... the cream will curdle, yuck!)

For a lighter, healthier version, the cream may be omitted.

Alton Brown's version of The Perfect Grilled Cheese

Ingredients:

Crusty peasant bread, 1/2 inch thick slices
shredded sharp cheddar
Dijon mustard
freshly cracked black pepper
olive oil

Directions:

Spread one slice of bread with Dijon mustard and top the mustard with a healthy dose of freshly cracked black pepper. Pile on a small handful of shredded sharp cheddar, top with the remaining slice, and spritz or brush the outsides of your sandwich with olive oil.

At this point AB recommends using two heated cast-iron skillets placed on an oven-mitt on the counter, with the sandwich in one skillet and the other skillet sitting on top of the sandwich to weigh it down, in lieu of using a unitasker panini press (we all know how much AB hates unitaskers). If you own a panini press, by all means use it. If you do not own a panini press, be aware you can make beautifully perfect paninis in a waffle iron or a George Foreman Grill I've never tried the waffle iron, but I saw someone do it on Diners, Drive-ins and Dives... but I DO use my George to make paninis ALL THE TIME. They turn out beautifully, and there's no reason to use anything else in my opinion!