Tag Archives: baked

Smoky Macaroni and Cheese with Bacon Topping

Posted on March 23, 2013 by | 6 Comments

Adapted from and Inspired by Bakeaholic Mama

Mac n Cheese with Bacon Topping from She Cooks, He Cleans

I recognize that I use every excuse in the book to eat anything dripping with cheese and/or bacon….but this time I really needed some comfort food.  If any of you have ever had a pinched nerve in your back, you know what I’m saying.  Ouch!  Although I was unable to bend over, Mr. He Cleans was there to get pots and pans out of the cabinet and to shuffle casseroles in and out of the oven – still while providing great music and keeping my (medicinal) wine glass filled.  He does it all!

I saw this recipe on Pinterest and started drooling.  To better describe it, I renamed it OMGBBQMACNCHEESEBACON.  I modified it for the ingredients I had on hand, and served it with barbeque chicken off the grill, instead of putting the chicken in the dish.  It was freaking awesome.  My back felt SO much better – although I’m not sure how much that was due to the wine and not the oooey-gooey cheesy macaroni and bacon.  Does it really matter?

Ingredients:

  • 12 ounce box gluten-free pasta (Jovial GF pasta is excellent)
  • 6 slices crispy, cooked bacon, crumbled
  • 1 tablespoon bacon drippings, reserved from cooking bacon
  • 2 tablespoons butter (preferably pastured)
  • 2 tablespoons rice flour (or other gluten-free flour, to thicken)
  • 2 cups half and half
  • about 6 ounces gruyere, grated (2 cups, loosely packed)
  • about 4 ounces cheddar or smoked cheddar, grated (1 cup, loosely packed)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon Spanish hot smoked paprika
  • freshly ground black pepper

Cook the pasta in boiling water, for just less of the time recommended on pasta’s directions.  You want it to be slightly underdone, with a little firmness to the bite.  Set aside.

Lightly butter a casserole dish.  Preheat oven to 350F.

In a medium-sized saucepan over medium heat, melt the butter with the tablespoon of reserved bacon drippings.  Whisk in the flour until well-blended, and cook for about a minute, stirring constantly. Whisk in the half and half, breaking up any clumps.  Continue to cook at a simmer, stirring, until the mixture thickens up to a gravy consistency.  Remove from heat and stir in the cheeses until everything is melted and smooth.  (Do not heat to a boil once cheese is added – it may separate.)

Stir in the cooked pasta until well combined.  (Mine was a little thick – I added a bit more half and half here to help it mix together.)  Pour into the buttered casserole dish.  Top with the crumbled bacon.

Bake for 15 minutes, covered with a lid or foil.  Remove the cover, and bake for another 10-15 minutes until it is bubbly.  Remove from oven and let it sit a few minutes so you don’t hurt yourself with hot cheese in your mouth.  Enjoy!

Mac n Cheese with Bacon Topping from SheCooks, He Cleans

These are leftovers – the original casserole was covered with bacon!

___________________________________________________

nightProud to serve She Cooks! Glad you’re feeling better! Today’s music will make anyone feel better. Roots singer/songwriter Tift Merritt has joined up with classical pianist Simone Dinnerstein on Night, and it’s one of the most intriguing and beautiful pieces of music I’ve heard in a long time. Finding common ground in the works of Billie Holiday, Bach and Brad Mehldau among others, the result is ethereal and emotional. Merritt’s voice and guitar coupled with Dinnerstein’s piano create a sound that is haunting and timeless. Fans of Joni Mitchell, Leonard Cohen and especially the late, great Nina Simone should give this a listen. An early contender for album of the year.

→ 6 Comments

Posted in Side dishes

Tagged , , , , , , , , , , , , , , , , , , , ,

Chicken Lasagna with Mushrooms and Fontina Cheese

Posted on March 9, 2013 by | 11 Comments

Modified from Daniel Boulud’s Chicken Lasagna

chicken mushroom lasagna

I have to warn you straight up about this recipe – it is incredibly rich.  Not rich as in “I always fly first class.”  Not rich as in “We fly our own plane and have a time-share ski cabin in Aspen.”  It’s rich like “Please have the pilot ready to fly us to our villa in Modena  – Chef Massimo Bottura at Osteria Francescana is preparing a special meal for my birthday.”

Ok, I have no idea how rich that is.  However I do know that this lasagna has over a pound of cheese, a quart of creamy milk, and plenty of olive oil and butter in it.  The chicken, spinach, and mushrooms barely manage to provide a contrast to the decadent mouth-feel of such full fats – but they do manage!

Needless to say, this is not a meal you will have every week, or even every month.  But if you’re having a special occasion, worthy of flying to Italy for a meal, consider this instead.  Unless, of course, your pilot is waiting.

Ingredients:

  • 1 large sweet onion, diced
  • 2 stalks celery, finely chopped
  • extra-virgin olive oil
  • 1 pound fresh mushrooms (mixed varieties of wild mushrooms are recommended), trimmed and roughly chopped
  • 8 ounces spinach leaves, washed, stems removed
  • 4 tablespoons butter
  • 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1 cup dry white wine
  • 1/4 cup gluten-free flour for thickening (such as rice flour or tapioca flour)
  • 1 cup heavy cream
  • 3 cups milk (full-fat)
  • 1/2 bunch Italian parsley leaves, roughly chopped
  • nutmeg, to taste
  • 16 gluten-free lasagna noodles*
  • 1 pound fontina cheese, cut into small dice
  • 1 cup Parmesan cheese, freshly grated
  • Kosher salt and freshly ground pepper, to taste

*Non-pasta eaters can omit the noodles and make this a casserole of chicken, mushrooms and cheese.  Noodle alternatives, such as sliced zucchini, might be a good substitute.

In a large Dutch oven, heat about 3 tablespoons of olive oil over medium heat.  Add the onion and celery, and cook, stirring, until translucent (about 3 minutes).  Increase heat to medium-high and add mushrooms.  Cook, stirring, for about 3 minutes.  Add the spinach and a sprinkling of salt and pepper.  Cook until the spinach has wilted and the mushrooms are tender.  Remove the vegetables from the pot and set aside.

Add 4 tablespoons of butter to the same pot, over medium heat.  Season the chicken on all sides with salt and pepper, and add to the melted butter.  Cook, stirring, until the chicken is almost cooked through, but do not brown (about 6 minutes).  Add the wine and simmer until almost completely reduced.  Remove the chicken from the pan and set aside.

Sprinkle the flour in the pan and cook, stirring continuously, for a few minutes.  Gradually stir in the cream and milk, scraping the bottom of the pot to release any cooked flour.  If necessary, use a whisk to break up any lumps.  Continue to simmer, stirring constantly, until the liquid has thickened to a gravy-like consistency (about 5 minutes).  Remove 1 cup of the white sauce from the pan and reserve for later.  Remove the pot from the heat, and stir in the reserved cooked vegetables, mushrooms, chicken, and chopped parsley.  Season with nutmeg, salt, and pepper to taste. (Keep in mind that the cheese will add salt, so be sparing when seasoning.)

Bring a large pot of water to a boil and cook the noodles to just short of the time listed on the package directions; the noodles should be not quite cooked through (al dente).  Strain the noodles in a colander, then rinse with cold water.  Drain, then toss the noodles with a little olive oil to prevent sticking.

chicken lasagna uncookedPreheat the oven to 350F.  Butter a large, deep baking pan (9 x 13).  Place a layer of 4 noodles on the bottom of the pan, overlapping slightly.  Top with 1/3 of the chicken mixture, then 1/3 of the diced fontina.  Repeat the layering twice, finishing with a layer of noodles.  Spread the reserved white sauce on the noodles, and sprinkle with Parmesan.  (At this point, the lasagna can be refrigerated overnight, covered tightly with foil or plastic wrap.  Return to room temperature at least 30 minutes before cooking.)

chicken lasagna cookedCover the lasagna tightly with foil and bake at 350 for 30 minutes.  Increase heat to 400F, remove the foil, and continue to bake until golden brown and bubbling (10-15 minutes).  Remove from oven and allow to rest for 10-15 minutes before serving.

Serve with a salad with a tart-acidic dressing since the lasagna is very buttery.  Enjoy!

chicken mushroom lasagna

townesRich…but yummy indeed! Two new releases from old favorites today. First up, the late, great Townes Van Zandt with Sunshine Boy: The Unheard Studio Sessions & Demos 1971-1972. This is early Townes, but like all his work, its funky, perceptive and moving, all at once. Contains a few new songs to boot!

Peter Stampfel is a nut. In the nicest way possible, of course. Leader of the ’60s folk/rock legends The Holy Modal Rounders, his newest release is The Sound of America. Stampfel continues his love affair with the forgotten avenues of etherAmerican music with his band The Ether Frolic Mob, which features his daughter Zoe. Everything from Charlie Patton blues to “Drunken Banjo Waltz” and the best version of “I Will Survive” you ever experience and many more! Long live Peter Stampfel!

→ 11 Comments

Posted in Entrees, Poultry

Tagged , , , , , , , , , , , , , , ,

Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)

Posted on February 21, 2013 by | 4 Comments

Chicken Tamale Casserole with Roasted Tomatillos

When we are in Santa Fe, I like to attempt at least one Southwestern-inspired dish, and with that, hopefully add an ingredient that is new to me.  This recipe for Chicken Tamales sounded interesting and included tomatillos – a tart little tomato-like fruit that I have not cooked with before.  However, I didn’t want to expend the energy to actually try making tamales, so I decided on making a casserole with a cornmeal topping, using this recipe as a base to get started.

Even though this is not as complex as making tamales, there are quite a few parts to this recipe that can be time consuming.  The good news is it can be separated into sections, and prepared ahead of time.

As always, I recommend seeking out non-GMO, organic corn.  I found frozen sweet white corn at Whole Foods (WF 365 Everyday Brand, organic and certified non-GMO).  Bob’s Red Mill carries organic corn meal and flours.

[Here's a small disclaimer - I've made a few, untested changes in the recipe from what I prepared.  First, I was cooking at a high altitude (around 6000 feet), so I had to modify ingredients and cooking times to compensate.  The instructions and ingredients I listed here are my approximations of what would work for cooking at a lower altitude.  Next, after eating the casserole, we decided it needed a little more of this and less of that, so I also made those adjustments.  Please send me feedback on how it works for you!]

Ingredients  (serves 6-8):

  • 3 boneless, skinless chicken breasts
  • 1/2 onion, roughly chopped
  • 1 clove garlic, mashed
  • 1 bay leaf
  • 1/2 teaspoon dried, Mexican oregano
  • 8 tomatillos, husked, rinsed, and halved
  • 1 onion, roughly chopped
  • 4 cloves garlic, peeled
  • Extra-virgin olive oil (EVOO)
  • 1 small can fire-roasted Hatch Green Chiles, drained (3 chiles)
  • 1 teaspoon ground cumin
  • ~ 1 cup cilantro (leaves and small stems)
  • Juice of 1/2 lime
  • 1 cup sweet white corn kernels (organic)
  • 4 ounce log of soft goat cheese
  • 4 ounces cotija (whole milk), grated (or Monterey Jack cheese can be substituted)
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup organic corn meal or flour
  • 1 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 2 tablespoons cold butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup chicken broth (reserved from cooking chicken)

Cooking the chicken:  Place the chicken in a saucepan with the onion, garlic, bay leaf, and oregano.  Add enough water to cover the chicken well, and bring to a boil.  Simmer, partially covered, for about 35 minutes.  Remove from heat and allow the chicken to cool in the broth.  When cool enough to handle, transfer the chicken to a bowl, and shred to bite-sized pieces using your fingers.  Strain the broth into another container and reserve for making the corn meal crust.  Refrigerate chicken and broth until ready to assemble the casserole.

tomatillos

Preparing the tomatillo, cilantro, and green chile sauce:  Preheat the oven to 400F.  Place the tomatillos, onion, and garlic in a baking dish large enough to hold everything in one layer.  (Note: you can use the same baking dish, unwashed, to assemble the casserole later.  Less cleaning!)  Toss with enough EVOO to coat the dish and the ingredients.  Roast at 400F for 25-30 minutes, stirring occasionally, until everything is soft and starting to caramelize around the edges.

Remove from the oven and allow to cool somewhat.  Transfer to a blender or food processor.  Add the green chiles, cumin, lime juice, and cilantro.  Process until well-blended.

Transfer the mixture to a saucepan.  Add the shredded chicken, corn and cheeses.  Heat over medium heat, stirring, until the cheese has melted.  Remove from heat and season to taste with salt and pepper.  (The cotija is pretty salty, so you may not need much, if any, salt.)  Spread the mixture evenly in an oiled casserole dish (such as the one you just used to roast the tomatillos).

chicken tamale casserole

Preparing the corn meal crust:  In a medium-sized bowl, combine the corn flour, baking powder, and salt.  Add the cold butter pieces, and using your fingers, cut the butter into the flour until there aren’t any large pieces of butter left.  (You do this by rolling the butter and flour between your fingers, squeezing to break up the butter pieces until the mixture resembles coarse meal.  Alternatively you can melt the butter and stir it in, but cutting cold butter into the flour makes a better crust.)

Add the beaten egg and broth to the mixture, and stir until everything is just moistened (do not overmix).  Spread the corn meal crust mixture evenly over the chicken mixture in the pan, taking care not to disturb the chicken layer too much.

Bake at 400F for about 45 minutes, until the topping is browned and crispy.  Allow to cool for 5 minutes, and dig in!  Serve with avocado, limes, and/or a dollop of sour cream on the side, if desired.

birdAnother good find in Santa Fe, this time at a Goodwill store…Andrew Bird! I’ve been a fan of his from way back. A dazzling instrumentalist, a quirky, beguiling songwriter, he makes a world all his own. Found Noble Beast, and it was a hit here at the Rockin’ Frog. Some folks call it “chamber pop” and that will do as well as anything. Bird’s violin starts the mood, and his sophisticated and witty looks at love and life are spellbinding.

His latest release, the 2012 Break It Yourself continues his masterful way of making music his own. Try Andrew Bird…you won’t be sorry!bird2

→ 4 Comments

Posted in Entrees, Poultry

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , ,

Sunday Morning Bacon and Swiss Quiche

Posted on January 5, 2013 by | Leave a comment

Quiche bacon-swiss

Prospects are grim for getting breakfast in this house, any day of the week. That’s the reality when the cook of the house is not a breakfast eater, made more difficult when the cook does not really care for the taste of eggs. My poor husband subsists on nuts, berries, and yogurt most of the time, biding his time for lunch to come around. One happy compromise we sometimes make is to go eat at a diner, where he can eat omelets to his hearts content and I can have a pork chop and a salad.

If the spirit moves me, I’ll try to cook something on the weekend with eggs. Fried eggs, poached eggs, scrambled eggs, eggs over easy, and omelets – I take a couple of bites and that is plenty. Quiche, however, is tolerable. Good quiche is nothing more than a custard tart, and I like custard. The addition of cream transforms those eggs into something silky and, well, not so eggy. I don’t always have good luck with quiche recipes. Sometimes they are eggy, or end up dense, flat and soggy. Yuck. This one turned out billowy, like a golden cloud coming out of the oven. It’s a keeper!

This is a back to the basics recipe, modified from Betty Crocker. I think it turned out pretty well – I ate a large piece of it and that is a statement to its goodness. If you want to make your own pie crust, you’re going to have to look elsewhere for a recipe because my pie crust comes pre-made.

Ingredients:

  • One pie crust (of your choice) for a standard 9-inch, 1 1/2 inch deep pie plate
  • 8 slices bacon, crisply cooked and crumbled
  • 1 tablespoon bacon fat
  • 1/3 cup finely chopped shallots
  • 6 ounces Swiss cheese, shredded (I used cave-aged Emmenthaler)
  • 4 large eggs (preferably from pasture-raised chickens)
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated pepper
  • dash of cayenne pepper, dash of nutmeg

Pre-bake the pie crust: Preheat oven to 425F. Place the (thawed) crust in the oven and bake until it just begins to brown (10-15 minutes). If it bubbles up, push the bubbles back in place with a spoon. You may want to put a strip of aluminum foil around the edge of the crust for part of the cook time to prevent over-browning .

When the crust is done, reduce the oven temperature to 325F.

Prepare the filling: Using about 1 tablespoon of reserved bacon fat, saute the shallots for a couple of minutes to soften (do not brown). Set aside.

In a medium bowl, slightly beat the eggs together. Mix in the cream, salt, pepper, cayenne, and nutmeg. Beat until well-combined.

Sprinkle about half the bacon in the bottom of the baked crust. Add the cheese, then the remaining bacon and cooked shallots. Pour the egg and cream mixture over the bacon and cheese. Bake at 325F for 45-50 minutes, until knife inserted into center of quiche comes out clean. Allow to stand for 10 minutes before serving.

haloI love eggs! There, I said it! And I love these records, too…first up, an older, subtle gem of a record. From the former leader of The Bongos, Richard Barone’s Cool Blue Halo . Released 25 years ago, this live album is a masterpiece of pop, with Barone’s well-crafted songs brought to life in concert with the magical Jane Scarpantoni on cello. Includes a version of Bowie’s “The Man Who Sold The World” that seemingly Kurt stole intact for the “Nirvana Unplugged” session. A truly beautiful and haunting record.

Now for something new, one of 2012′s most lauded releases, Boys & Girls by asAlabama Shakes. Raw, Muscle Shoals/Stax sound wrapped around the incredible vocals of Brittany Howard. What a debut!

→ Leave a comment

Posted in Brunch

Tagged , , , , , , , , , , , , , , , ,

Peppers Stuffed with Curried Beef

Posted on September 28, 2012 by | 7 Comments

I am overly fond of martabak, a savory, meat-stuffed pancake that one of our nearby Thai restaurants has on the appetizer menu.  It is meaty and a little spicy, with curry, minced onions, and garlic… and wholly addictive.  I’m not sure where this treat originates – according to Wikipedia it can be commonly found in Saudi Arabia, Yemen, Indonesia, Malaysia, Thailand, Singapore, and Brunei.  I am trying to cut down on ordering martabak because I really want to avoid eating gluten, and the pancake most likely is not gluten-free.  To try to compensate, I invented these meat-stuffed peppers.  Although this is not an authentic recipe, the mixture of spices is reminiscent of the martabak filling.

As you can see from the photo, the meat filling in the peppers is pretty dense – it turned out almost like a small meatloaf.  That is because I added too much egg to the filling.  As a result, I reduced the amount of egg in the recipe that I have posted below – although there was nothing wrong with meatloaf-stuffed peppers! Another idea that might improve the presentation would be to mix some cooked rice in with the meat, to lighten the texture and add more color.

These stuffed peppers were great for a weeknight meal, with leftovers for lunch.  The recipe makes enough to stuff 3 bell peppers (6 “boats”).  If you choose to add about 3/4 cup of rice, you should have enough for 4 peppers.

Ingredients:

  • 1 onion, finely chopped
  • 2-3 cloves garlic, minced
  • 2 tablespoons oil (I recommend coconut oil or olive oil)
  • 1 pound ground grass-fed beef
  • 1 tablespoon ginger (grated or minced)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1 tablespoon hot curry powder
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon kosher salt
  • 1 egg, beaten
  • 1/3 cup chopped dates or raisins
  • 1/3 cup chopped walnuts
  • 3 red or yellow bell peppers

Preheat oven to 375F.

Heat oil in a large skillet.  Add onion and saute until softened.  Add garlic and stir for 30 seconds or until fragrant.  Add the ground beef and cook until browned, breaking up the meat with a wooden spoon as it cooks.  (Note: Do not drain the fat from the meat unless it is really excessively greasy, as the fat is needed to provide moisture to the meat, spices, and peppers.)

Stir in the ginger, coriander, cumin, curry powder, turmeric, and salt until well-mixed.  Add the chopped dates and walnuts.  Remove from heat.  Stir in the beaten egg and set aside.

Prepare the peppers for stuffing.  I find it easier to split the pepper lengthwise, but you may want to just slice the tops off to make the pepper more of a “cup” than a “boat”.  A vegetable peeler is useful for scraping out the ribs of the pepper from the inside.  If making pepper “cups”, you may need to shave some pepper from the bottoms so they will sit upright.

Lightly oil the bottom of a baking dish or tagine.  Fill each pepper with the meat filling, and place upright in the baking dish.  Cover baking dish; bake for 30-40 minutes or until peppers are tender.  Serve hot!

Two new releases today, one a newcomer of sorts, the other longtime veterans. First up, trumpeter Christian Scott’s new one, Christian aTunde Adjuah. Born in New Orleans, Scott sounds like spent his entire life listening to Miles Davis…and Radiohead. One of the best CD’s I’ve heard in a while.

35 years along, Oregon never stops being amazing, and their new album, Family Tree, continues their unique blend of world music, jazz and folk. No one sounds like them- they’re in a class by themselves.

→ 7 Comments

Posted in Beef, Entrees

Tagged , , , , , , , , , , , , , , , , , ,

Gluten-free Carrot Cupcakes with Maple Cream Cheese Frosting

Posted on September 10, 2012 by | 7 Comments

We had a JAWS (Blu-Ray) viewing party over the weekend, so I made these tiny carrot cakes.  I can’t think of a thing to tie these events together, so I guess I fail at theme parties.

Incredible taste aside, my favorite thing about carrot cake is the interesting texture.  The recipe is so forgiving, you can throw about anything in there and it just works.  This version has pineapple, chopped dates, coconut flakes, and walnuts – which, with the grated carrot, add up to a lot of different textures and flavors bursting out with each bite.  Coconut oil keeps it all moist, and the not-too-sweet buttery frosting is…well, they don’t call it the icing on the cake for nothing!

Ingredients (12 cupcakes):

  • 1 cup almond flour (or 1/2 cup almond flour, 1/2 cup all-purpose gluten-free flour)
  • 1/2 cup coconut palm sugar
  • 1/2 cup shredded, unsweetened coconut
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 large carrot, grated (about 1 cup)
  • 8 ounces crushed pineapple (without the juice)
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil, melted (walnut or almond oil also good)
  • 1/4 cup chopped dates or raisins
  • ~1/4 cup walnuts, chopped

Preheat oven to 350F.  Line a muffin pan with silicone baking cups (or greased paper baking cups).

In a large bowl, combine the dry ingredients (first 7 ingredients).  Add the grated carrot and toss to coat.

In the bowl of an electric mixer, combine the pineapple, eggs, maple syrup, and coconut oil; mix to blend.  Add the dry ingredients to the mixer bowl and mix, scraping down the sides of the bowl, until ingredients are well blended.  Stir in the nuts and chopped dates.

Divide the batter among the 12 baking cups.  Bake at 350F for 18-22 minutes, until lightly browned on top and a toothpick inserted into the cupcake comes out clean.  Remove from oven and allow to cool completely before frosting.

Frosting Ingredients:

  • 1 8-ounce package cream cheese, at room temperature
  • 4 tablespoons butter (preferably from grass-fed cows)
  • 1/4 cup amber maple syrup

Mix ingredients using an electric mixer until well-blended and creamy.

Movie night! And what a flick indeed! If you haven’t seen Jaws recently, definitely pick it up on Bluray. It looks and sounds incredible, and seeing it again will terrify you all over again. Fun!

Bob Dylan’s newest album- his 35th, releasing tomorrow is 50 years since his recording debut. Amazing, he’s been creating great art as long as I’ve been alive! His latest, Tempest is getting good reviews. We’ll give it a spin and let you know!

→ 7 Comments

Posted in For the Sweet Tooth

Tagged , , , , , , , , , , , , , , , , , , , , , ,

Sunny Summer Squash Casserole

Posted on August 23, 2012 by | 3 Comments

Summer is finally starting to wind down, and thank goodness for that!  I have to apologize for neglecting the blog for so long.  For the most part, cooking this summer has been mostly repeats of favorites, coupled with a lack of enthusiasm for standing in a hot kitchen.  Even grilling has gone by the wayside, since stepping outside into the oppressive heat and humidity while fending off swarms of blood-sucking mosquitoes is not enjoyable.  However the last few days have started off, at least, as blessedly cool and less humid…just the touch of the coming autumn weather that I needed to get some energy back!

Gluten and Soy Free!

I’ve had this recipe for squash casserole since the early 80′s, when it was passed around from co-workers at UNC-Hospitals.  It’s another dish that falls in the “comfort food” zone, and typical of many casseroles, it contains a can of condensed cream of chicken soup.  I haven’t used this recipe in ages, because Campbell’s soups are not on our list of foods that are good for you.  There is the gluten issue, as well as preservatives, and artificial colors and flavorings.  I could, of course, make my own cream of chicken soup from scratch, but that just seems like too much work for one ingredient in a casserole. Then I spotted something different in the soup aisle – Pacific Natural Foods Organic Cream Of Chicken Condensed Soup.  It doesn’t mention it on the front of the box, but this soup is also gluten-free and soy-free, as well as being USDA Organic.  I picked up a couple to see how they would adapt in casseroles.

Upon opening the box (which does not even require scissors due to a handy tab), the first sight of the soup is not that good.  Its consistency is kind of jelly-like, but to be fair, Campbell’s condensed soups aren’t much to look at either.  Getting beyond that, when it is mixed in with the other ingredients and baked, the results were perfect!  I didn’t try it on its own as a soup, but I can certainly recommend it for anyone that wants a healthier option for condensed soup.  Here are the ingredients listed on the box:

organic chicken broth
organic creme fraiche
organic rice starch
organic cooked chicken
organic rice flour
sea salts
organic chicken fat
organic garlic powder
organic onion powder

Back to the squash – I adapted the original recipe to reduce the amount of bread crumbs (it originally used packaged “stuffing”), to take out the gluten, and to add some seasonings for taste.  I especially like the raw shredded carrots in this recipe, since they add so much color and texture to the finished casserole.  I usually made this with yellow, crookneck squash, but used zucchini this time. This dish is great with roasted meats, and also would be good on a holiday table.

Ingredients:

  • 4 cups squash, cut into large dice
  • 1 sweet onion, chopped
  • 2 tablespoons butter (preferably grass-fed)
  • 2 cups shredded carrots (~2 large or 3 medium-sized carrots)
  • 1 12-ounce box condensed soup (cream of chicken, celery, or mushroom)
  • 1/2 cup sour cream
  • 1/2 cup gluten-free bread crumbs (make your own gluten- and grain-free bread or muffins, if possible)
  • 1/3 cup Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon Ratatouille Seasoning (or seasoning blend of choice)
  • 1/2 teaspoon kosher salt, or to taste
  • freshly ground pepper, to taste
  • a few dashes of fish sauce (optional)
  • 1 cup gluten-free/grain-free bread crumbs (for topping – see above)
  • 2 tablespoons butter (for topping)

Preheat oven to 350F.  Lightly butter a 2.5 quart casserole dish.

In a large pot or Dutch oven, cook the squash in boiling water for 5-10 minutes (long enough for it to be tender, but not falling apart).  Drain squash into a colander; set aside.

Using the same (dry) pan, saute the onion in 2 tablespoons of butter until soft.

In a large bowl, mix together the well-drained squash, onion, carrots, condensed soup, sour cream , Parmesan cheese, egg, thyme, Ratatouille seasoning, fish sauce, salt, and pepper.  Taste and adjust seasoning, if needed.  Pour into the buttered casserole dish.

Using the same pan, again, melt 2 tablespoons of butter and mix with the remaining cup of bread crumbs.  Scatter evenly over the squash mixture in the casserole.

Bake, uncovered, for about 1 hour, until bubbly and hot throughout, and browned on top.  Serve hot.

So good to be back! Got a great selection today, a compilation of some of the nastiest, gritty funky stuff you’ll ever hear. It’s a new release from Light In The Attic called Country Funk 1969-75, and boy, it doesn’t lie in the title! From Link Wray doing “Fire And Brimstone” to the great Bobby Charles and “Street People”, this is a great look at folks that don’t get a lot of attention. Tony Joe White, Dale Hawkins, even Mac Davis with “Lucas Was a Redneck”, it don’t get much better than this. Get funky!

→ 3 Comments

Posted in Product Review, Side dishes

Tagged , , , , , , , , , , , , , , , , , , , , , ,

Fudgy Chipotle Brownies (Grain-free, Gluten-free)

Posted on July 17, 2012 by | 7 Comments

Most nights, we treat ourselves to a small square of dark chocolate for dessert.  It is not too guilty of  a pleasure, since dark chocolate is packed with cell-protecting antioxidants, known to reduce the risk of heart disease and cancer.  Of course, that is  exactly what I’m thinking about as I savor my portion and wash it down with the last of the red wine in my glass.  Ha!  My brain, likely high on the released endorphins, is screaming “OMG Chocolate is AWESOME and I feel GREAT!”

As an extra special treat, I whipped up some dark chocolate brownies and made us even more health conscious.  (That’s what my brain is telling me, and who’s to argue?)  We love the warm, smoky spice of chipotle peppers with chocolate, and capsaicin, the substance that makes chile peppers hot, also is overflowing with health benefits.  Don’t you want brownies that fight cancer, inflammation and heart disease, provide pain relief, burn fat, reduce cholesterol, boost immunity, and relieve congestion?  Of course you do!  There is only 1 teaspoon of ground chipotle in the recipe, which produces a subtle warmth.  I recommend using more, or supplementing it with one chipotle pepper in adobo sauce, to make a spicier brownie.

This recipe is modified from Elana’s Pantry (Espresso Fudge Brownie), and is gluten-free, grain-free, and depending on your chocolate source, dairy-free.  Use high-quality dark chocolate, at least 70% cacao, to make the most decadent, rich, gooey, delicious healthy brownies.  Remember, these are purely medicinal!

Ingredients:

  • 8 ounces dark chocolate, coarsely chopped
  • 1/4 cup plus 1 tablespoon coconut oil
  • 1 teaspoon ground chipotle, or to taste
  • Optional: one chipotle pepper in adobo sauce, finely minced
  • 4 eggs
  • 1 cup coconut palm sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup blanched almond flour
  • 2 tablespoons coconut flour
  • additional coconut oil for greasing baking dish

Preheat oven to 350F.  Grease a 8×8-inch baking dish.

In a double boiler, melt the chocolate and coconut oil, stirring occasionally, until completely melted and silky smooth.  (I use a stainless steel bowl over a saucepan with simmering water.)  Remove from heat and stir in the ground chipotle and/or chipotle pepper.

In the mixing bowl of an electric mixer, combine the eggs, palm sugar, and vanilla.  Beat together, and let it sit for a few minutes to allow the sugar to break down (it will blend in easier when hydrated).  Pour in the chocolate mixture, a small amount at a time, beating well in between pouring.  Stir in the almond and coconut flours and salt.  Beat until well combined, then pour into the buttered 8×8-inch baking dish.

Bake for 25-30 minutes, until set and a toothpick inserted in the center comes out clean.  Allow to cool for at least 1 hour.  Enjoy, to your health!

But it’s medicinal! And yummy! Now, for something to listen to while you “take your medicine” we have a pair of ladies to croon. First up, ex-Atlanta native Kelly Hogan with I Like to Keep Myself in Pain. Hogan called out among her musical friends for songs “you’d like me to sing” and folks like M. Ward, Jon Langford of the Mekons and Andrew Bird, among others, responded. The resulting album is a masterpiece of southern soul, with a crack band (including Booker T. on organ!). One of my favorites of the year.

When she’s not doing her own album, Hogan performs with the sublime Neko Case, as on 2009′s Middle Cyclone. Case exists in a place all her own, each album further solidifying her unique brand of country/rock/folk stylings and of course, that jaw-dropping voice. So, have a medicinal brownie and listen to the ladies!

→ 7 Comments

Posted in For the Sweet Tooth

Tagged , , , , , , , , , , , , , , , , , , ,

Eggs Caprese

Posted on June 23, 2012 by | 3 Comments

Recipe from Fab Housewife

Eggs with basil, mozzarella, and fresh tomatoes….I’m in! This classic recipe, from Fab Housewife, was perfect for our vacation. It met all my qualifications – which basically included being easy to make with little preparation, while allowing me to use these cute Le Creuset ramekins.

The recipe was so pure and simple, I didn’t change a thing! This link will take you to the original recipe (with some gorgeous photography), so be sure to go visit.

Ingredients (for 4 8-oz ramekins)

  • 8 eggs
  • 16-20 grape tomatoes, halved
  • 4 ounces mozzarella cheese, cubed
  • 6-8 basil leaves, chiffonade
  • 4 teaspoons cream or half and half
  • kosher salt and freshly ground pepper
  • butter for greasing the ramekins

Preheat oven to 350F. Generously grease 4 ramekins with butter.

Distribute about 2/3 of the tomatoes, mozzarella, and basil between the 4 ramekins. Crack two eggs into each ramekin, and season with salt and pepper. Add 1 teaspoon cream over the eggs in each ramekin. (This will help keep the eggs from drying out.) Top with the remaining basil, tomatoes, and cheese.

Place on a cooking sheet and bake for about 8 minutes. Turn on the broiler, and broil for a few minutes to brown (watch carefully to prevent burning). Serve hot!

(Note: I skipped the broiler since the kitchen was already too HOT, and instead baked for about 5 more minutes. You may also want to adjust the times, depending on how done you like your eggs.)

This certainly was a vacation treat…as was finding 2 vinyl shops in Santa Fe! Yes! Found some good stuff, focusing on one artist today…Dr. John. What can you say about him but funky? Amazing songwriter, pianist, live performer, he’s the whole deal. First up, an early masterpiece from the good Dr., Desitively Bonnaroo. Has to be a pretty good album to name a festival after it, this has the riotous “(Everybody Wanna Get Rich) Rite Away’ and “Quitters Never Win”. Backed by the Meters, and produced by Allen Toussaint, this is a mid-’70s New Orleans funk classic.

John keeps rolling along, as his new release- made with Dan Auerbach of The Black Keys- Locked Down shows. You can read my review here, but if not, suffice it to say…this is the bomb. Best album of the year so far, at least to these ears.

→ 3 Comments

Posted in Brunch

Tagged , , , , , , , , , , , , , , , , ,

Mushroom and Goat Cheese Gratin

Posted on April 7, 2012 by | 8 Comments

If you’re following along, earlier this week I ventured out to the Dekalb Farmer’s Market and brought home a few bags of inspiration for the blog.  Our second meal resulting from that haul was grilled veal rib chops with this savory mushroom and goat cheese gratin.  Although the veal chops were delicious, the mushroom gratin really was the star on the plate (and how could they help but be, baked in these adorable mini-gratin dishes from the Le Creuset Outlet!)

Isn't this adorable?

This gratin has a nice medley of tastes, from the earthy mushrooms, smoky bacon, and the sweet tanginess of goat cheese and sour cream.  If you like mushrooms stuffed with bacon and cheese, just think, this is like having a bowl of those appetizers all to yourself.  Yum!

Ingredients (4 servings):

  • 12-16 ounces mushrooms (I used a mixture of cremini, shiitake, and oyster mushrooms)
  • 4 strips bacon, cut into 1-inch pieces
  • 3 tablespoons butter
  • ~2 tablespoons shallots, minced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • ~5 ounces soft goat cheese, at room temperature
  • 1 egg
  • ~1/4 cup sour cream
  • Kosher salt and freshly ground black pepper
  • Freshly grated Parmesan cheese, to sprinkle on top

Preheat oven to 400F.  Butter 4 individual gratin dishes or 1 1-quart gratin dish (or baking dish).

Cook the bacon pieces in a skillet until crisp.  Remove the bacon and set aside on paper towels.

Melt the butter over medium-high heat, in the skillet with the bacon grease.  Add the shallots and garlic, stirring continuously, until fragrant (about 1 minute).  Add the mushrooms to the pan, and saute until mushrooms are softened.  Pour in the wine, being sure to scrape the bottom of the pan while stirring to incorporate any browned bits.  Simmer until the liquid in the pan is reduced to a glaze (just coating the pan and the mushrooms).  Remove from heat.

In a separate bowl, mix the goat cheese, egg, and sour cream until smooth.  Stir the goat cheese mixture and the reserved bacon bits into the mushroom mixture.  Season with salt and pepper, to taste.

Spoon the mushrooms into the baking dish(es).  Top with freshly grated Parmesan cheese.

Bake for ~15 minutes, or until bubbly and browned on top. (May also be placed under a broiler for browning, once heated throughout.)  Allow to cool for a few minutes before serving.

Somebody say shrooms? HA! Then it must be time for The Flaming Lips! First up, one I haven’t heard – yet- but looks to be a mind expanding exercise…The Flaming Lips And Stardeath And White Dwarfs With Henry Rollins And Peaches Doing Dark Side Of The Moon. I mean really. Oklahoma’s biggest freaks, doing Pink Floyd’s DSOM…with Henry Rollins? And Peaches? Oh yeah!

And you can’t go wrong with the Lips 1999 masterpiece, The Soft Bulletin. Majestic, surreal, and really good freak out pop. Love it!

→ 8 Comments

Posted in Side dishes

Tagged , , , , , , , , , , , , , , , , , ,