Cheddar Hash Browns

Before

After (Yes, it's slightly overbrowned because I screwed up.)

This is a different sort of way to prepare hash browns. It's more of a casserole than actual hash browns, but the result is decadent, creamy and most importantly, cheesy. Crushed corn flakes provide an interesting textural difference to offset the creaminess of the hash browns. These are great for any holiday dinner, from Thanksgiving to Easter and they're just good enough to eat all year 'round, too. Keep in mind that these take a fair amount of time to bake, so make sure you leave yourself plenty of time to make them, especially if you're hosting a holiday dinner. Oh yes, don't forget to have a big bowl. A humongous one, if possible. You will thank me.

Cheddar Hash Browns

1 (2 lb.) bag Southern Style hash browns (cubed version)

½ cup melted butter, divided

1 cup chopped onion

2 cups grated sharp cheddar cheese, lightly packed

1 tsp. kosher salt

1 (10.5 oz.) Campbells Healthy Request Cream of Chicken soup

1 cup reduced fat or fat free sour cream

¼ tsp. garlic powder

2 cups crushed corn flakes

Preheat the oven to 325 degrees.

In a very large bowl, combine the hash browns, ¼ cup of the melted butter, the onion, cheese, salt, soup, sour cream and garlic powder.

In a 13 x 9 pan, spread the hash brown mixture out evenly. Combine the remaining ¼ cup melted butter with the corn flakes. Sprinkle the crumbs evenly over the top of the hash browns.

Bake for 1 hour, 15 minutes and serve piping hot immediately from the oven.

Serves 6 - 8

Pumpkin Pie

Yes, this may seem like a totally cliché post, but I feel obligated. Everybody has a recipe for pumpkin pie and everybody insists his is the best, but honestly, the 'best' pumpkin pie is the version you knew whilst growing up. I am sharing my dear mother's recipe for pumpkin pie. For the crust, you can use any pre-fabricated crust from the grocery store or any from-scratch, flour-based crust of your liking. If you want a healthier crust, please see my entry for the Foolproof Pie Crust. Happy Thanksgiving, everyone!

Pumpkin Pie

3 extra large eggs

½ cup light brown sugar

1 tsp. ground cinnamon, slightly rounded

¼ tsp. ground ginger, slightly rounded

1/8 tsp. ground cloves, slightly rounded

½ tsp. kosher salt, slightly rounded

½ cup half and half

½ cup whole milk

2 cups pumpkin purée (NOT pumpkin pie filling!)

1 tbsp. melted butter

Preheat the oven to 425 degrees.

In a large bowl, blend all the ingredients together well. Pour into a prepared pie shell and lightly sprinkle the top of the pie with grated nutmeg. 

If you have aluminum shield for keeping pie crusts from overbrowning, make sure to use them. Bake the pie for 20 minutes at 425 degrees. Reduce the heat to 350 degrees and bake for an additional 40 minutes. Do not place the pie on a cookie or pizza sheet to bake. Make sure to bake it on the center rack setting and not the lower. After baking, set on a cooling rack and allow to cool slowly until it reaches room temperature. 

Serve either at room temperature or chilled with sweetened whipped cream.

Serves 8

NOTE:  By 'slightly rounded,' I mean that there's no need to do completely level measures of the spices. Don't use heaping measures, but be a little generous. 

You can also use all milk if you don't want to use half and half - but do use whole milk, as it creates a very luxurious, silky smooth mouth feel.

Pork 'Stir Fry'

 

This recipe is a bit of a cheat...hence the quotes in the title. I say it's a cheater recipe because it uses a few shortcuts to reach the end result versus making everything from scratch. However, cheater does not equate to something that tastes bad. Using pre-packaged stir fry seasoning and canned stir fry vegetables means you can have dinner on the table in no time. Fresh pork or chicken chunks provide the protein - if your grocery store carries packages of pork stir fry meat, use that. If you can't find pork stir fry meat, then use boneless skinless chicken breasts and cut them into slices or chunks. Keep in mind that this meal cannot be made completely gluten-free even if you use tamari - the seasoning packet uses wheat products in it and isn't exactly forthcoming about the true contents.

Pork 'Stir Fry'

1 - 1½ lb. pork stir fry meat

1 packet Sunbird Chop Suey seasoning (or Stir Fry seasoning)

1 large can La Choy stir fry vegetables

Chow mein noodles, for serving (optional)

Sriracha, for serving (optional)

Heat a large skillet over medium heat and add around 1 tbsp. olive oil. When the oil is hot, add the pork and cook until the outsides have turned white. It's okay to undercook the pork at this point because it's going to continue cooking once you add the sauce and vegetables.

Prepare the seasoning according to the package directions - but if the seasoning calls for sugar, do not add it.

Add the seasoning mix to the pork, then add the stir fry vegetables. Stir until everything is coated well. Reduce the heat to low and put a lid on the skillet. Cook, stirring occasionally, until the sauce has thickened sufficiently and the pork has finished cooking (around 20 minutes or so).

Serve immediately with hot, cooked brown rice and top with crunchy chow mein noodles. Add a few dashes of Sriracha sauce if you want a little zing to your dish.

Serves 4

Potato Gratin

Before

After

The word 'gratin' usually brings to mind anything covered in a thick, heavy dairy-based sauce, usually made with cream and featuring cheese as a sidekick. This recipe is light, flavorful and will have everyone coming back for seconds. The base recipe is vegetarian but can be tweaked to feed everyone from vegans to meat eaters. There are few ingredients but the ones featured are greatly flavorful. You can make this as a side to meat-based dishes or make it for a meatless night. Don't be put off by the residual liquid in the pan - this is normal and is excellent when sopped up with a piece of crusty bread.

Potato Gratin

1 garlic clove

5 large baking potatoes, peeled

1 medium onion

3 tbsp. freshly grated Parmesan cheese (optional)

2½ cups vegetable or chicken stock

Kosher salt

Freshly ground black pepper

Pinch of grated nutmeg

2 small ham steaks, cubed (optional)

Preheat the oven to 400 degrees.

Slice the garlic clove in half and rub the cut surface over the bottom and sides of a shallow gratin dish.

Slice the potatoes and onion thinly using a mandoline. Arrange 1/3 of them in the dish, starting with the potatoes as the base layer. Add some of the ham cubes, if using. Sprinkle evenly with some of the Parmesan cheese, if using. Season with salt and pepper. Pour some of the stock over the potatoes to keep them from discoloring. Continue layering the potatoes and onions as before, then add the remaining stock. Sprinkle the top with the grated nutmeg.

Bake for 1¼ - 1½ hours or until the potatoes are tender and the top is well-browned. Serve immediately with crusty bread and a light green salad, if desired.

Serves 4 - 6

Spaghetti with Lemon

There are times when I've come home, looked through the pantry, and found absolutely nothing worth making...and it's worse because I'm hungry. This particular recipe is one of those meant to alleviate such a situation. Most people tend to keep dry pasta on hand in their pantries, along with olive oil, salt and pepper. If you're a more established cook that keeps lemons and garlic on hand at all times, then now you've got something you can whip up in a jiffy if hunger strikes. Feel free to tweak this recipe and add things like lemon zest, a sprinkling of crushed red pepper flakes or freshly grated Parmesan cheese.

Spaghetti with Lemon

12 oz. dried spaghetti (can sub with gluten-free pasta)

Juice of ½ a large lemon (or more, to taste)

2 garlic cloves, grated

6 tbsp. extra virgin olive oil

Kosher salt

Freshly ground black pepper
Crushed red pepper flakes (optional)
Freshly grated Parmesan cheese (optional)

Cook the pasta in a pot of boiling salted water according to the package directions. Drain well, then return to the pot. If using gluten-free pasta, rinse the noodles well in hot water, because the remaining starch on the noodles can make them gummy and yield a creamier looking pasta. You will have to add salt to taste.

Pour the olive oil and lemon juice over the cooked pasta, add the grated garlic and add seasoning to taste. Toss the pasta over a medium to high heat for 1 - 2 minutes. Serve immediately in warmed bowls with sides of your choice and top with crushed red pepper flakes and grated Parmesan cheese, if desired.

Serves 4

NOTE:  If you wand to add protein, consider adding slices of cooked Italian turkey sausages, in either hot or sweet varieties.

Turkey and Bean Chili

Now that nearly all of the country is fully into autumn (and for some areas, fully into the dreaded winter...), the time for belly-warming, feel-good food is upon us. Chili comes in a billion different guises; some are made with not-so-healthy meats like ground chuck whereas others are made using lean ground beef and lean ground poultry. Still others are vegetarian versions. Chili, when made to order, will satisfy most everyone's palate. This version features lean ground turkey combined with a host of savory spices and Southwestern styled ingredients such as beans, tomatoes and cilantro. Feel free to sub with lean ground chicken if you cannot get or do not care for ground turkey.

Turkey and Bean Chili

1 cup red onion, chopped

1/3 cup chopped, seeded poblano pepper

1 tsp. minced garlic

1¼ lb. lean ground turkey (93/7 blend)

1 tbsp. chili powder

2 tbsp. no salt added tomato paste

2 tsp. dried oregano

1 tsp. ground cumin

¼ tsp. kosher salt**

¼ tsp. freshly ground black pepper

1 (19 oz.) can cannellini beans, drained and rinsed

1 (14.5 oz.) can no salt added diced tomatoes, undrained

1 (14 oz.) can fat free, reduced sodium chicken broth**

½ cup chopped fresh cilantro

6 lime wedges

Heat a large saucepan over medium heat. Add the first 4 ingredients; cook for 6 minutes or until the turkey is done, stirring frequently to crumble. Stir in the chili powder and the next 8 ingredients (through the broth); bring to a boil.

Reduce the heat to a simmer and cook for 10 minutes. Stir in the cilantro. Serve in warmed bowls with the lime wedges.

Serves 6

NOTE:  This recipe needs far more liquid added to it; the broth is not enough to provide the distinctive soup-like qualities chili has. Consider adding anywhere between 28 - 48 oz. chicken broth, based on how soupy you like your chili. Also, if using no salt added tomato paste and diced tomatoes, you will have to add a minimum of 1½ tsp. kosher salt to make up for the lack of salt in the canned goods.