OK, I know. Everyone loves oven roasted potatoes. And because I am a potato lover and Mr. C. not so much, I have to “jazz” things up a bit before he deigns to even give this lowly starchy tuberous vegetable a try. But to be fair, Mr. C. does love French fries, Twice Baked Potatoes (recipe on site) and an occasional baked potato if there is plenty of butter, sour cream, bacon, and chopped green onion to cover the fact that what he is eating is first and foremost a potato. Other veggies are OK with him, but he is never going to be the veggie lover I am. And never ever will he peruse a menu like I do to find the entrée that accompanies the potato preparation that best fits my fancy. And I know. I’ve got the whole selection process backwards. First, I should choose the protein and then look at what comes with it. But I’ve been looking at menus for a very long time. And the chances of me changing my ways at this juncture are unimaginable. Most people my age have hard and fast rules set in stone for ourselves. Even if the rules make no bloody sense to anyone else and often don’t even make sense to us. It’s called being “set in our ways”. Which BTW, I am a prime example. But enough about my foibles and more about this recipe.
I made this recipe when Andy’s sister Katie and brother-in-law Rick stayed with us for a couple of nights. Karie is a wonderful cook, and she felt the potatoes were a bit too greasy, so I made them again last evening and used far less olive oil. They were perfect.
So, I hope you enjoy this quick and easy to prepare roasted potato recipe. Every bite was just delicious.
And on that happy, savory, note, peace and love from our home to yours.
scant T. extra virgin olive oil
¼ tsp. kosher salt, or more as needed
¼ tsp. seasoned salt
freshly ground black pepper
½ tsp. granulated garlic
1 lb. red, gold, or purple thin-skinned potatoes, (or a mixture) scrubbed clean
1 T. finely minced fresh rosemary leaves, or more to taste
Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or thinly coat with cooking spray.
Halve the potatoes and cut them into bite-sized pieces, leaving the skin on. Whisk the olive oil, kosher salt, seasoned salt, pepper, and granulated garlic together in a small bowl. Dry the pieces of potato completely before adding to the olive oil mixture. Stir the potatoes until they are evenly coated with oil.
Spread the potatoes out on the baking sheet. (Don’t wash the bowl.)
Bake for 35 minutes or until the potatoes are deeply golden brown and soft inside. While the potatoes are baking add the fresh rosemary to the mixing bowl. Stir until every bit of the rosemary is lightly coated with the residual oil. Set aside.
After the first 35 minutes bake, remove the baking pan from the oven and scoop the potatoes into the mixing bowl. Stir until every piece is coated with rosemary. Taste and add more salt if necessary. Bake for an additional 10 minutes.
Last evening I fixed one of our favorite dishes – Braised Lamb Shanks in a Thick Red-Wine Sauce (recipe on site) mainly because I had left-over Cheesy Grits (recipe also on site) and steamed rice from meals earlier this week. I try very diligently to use leftovers whenever possible. And both rice and grits are a great base for the braised lamb sauce. (You really must try the lamb shank recipe if you are a lamb lover. Easy to prepare and absolutely delicious.)
Along with the grits and rice, I also had a couple of zucchinis that were yelling at me to please put them to good use. (And yes, vegetables often let me know when they are feeling neglected. Not by their actions, of course, but rather by the way they just lay in the veggie bin looking forlorn.)
Anyway, I decided to try a new recipe starring zucchini that I found on the iheartrecipes.com site. And oh my, what a great recipe. Not only was the sauce perfect using zucchini, I think it might be the base for a new and improved green bean casserole. (I’ll let you know because I intend to try it out come Thanksgiving.)
So, while zucchini is close to becoming the veggie that magically appears on your front porch, give this recipe a try. I mean really, look at the ingredients! There is nothing there that doesn’t smack of delicious.
Well, that’s it for today – July 4th, 2025 – Independence Day. The 4th of July, or Independence Day, is celebrated because it marks the adoption of the Declaration of Independence by the Continental Congress in 1776, declaring the thirteen American colonies free from British rule. This day signifies the birth of the United States as an independent nation.
And yet, because of a few rich and greedy politicians, our country is at risk. But I for one, do not intend to let them win. They are not going to make me complacent. They are not going to ruin my day. They are not going to turn me into a bitter person. They are not going to kill the kindness I feel and show to every person I meet, be they black, Jewish, trans, gay, etc., or in any way different from me. They are, however, going to cause me to fight with my words and actions any person who declares themselves better than anyone else because of the color of their skin or because of their Christian values. Jesus did not preach hate. And when I read that some smooth-talking idiot claims he or she is doing this or that in the name of Jesus, I call fowl! If they are just professing love, kindness, empathy, understanding, and acceptance, but are going in the absolute other direction, they are as far from being a true Christian as a person can be. And to my thinking, no one must be a “Christian” to be a truly empathetic and caring person. It’s not about who you worship. I truly believe you don’t have to have any affiliation to be grounded in humanity. It’s about being a decent human being and demonstrating your goodness by the life you lead that sets you apart.
May you be that person that smiles at strangers, says hello to the person in line behind you at the grocery store, who opens a door for someone, and sympathizes with a harried mother when she is doing her best to keep it together with a child who is obviously tired and cranky. We need positivity. We need assurance. We need kindness. And together, we can make a difference.
Peace and love to all.
2 T. unsalted butter
2 med. sized zucchini, thinly sliced
⅓ c. finely diced onion
½ tsp. kosher salt
freshly ground black pepper
¼ c. sour cream
¼ c. grated Parmesan
½ c. grated sharp cheddar cheese
¾ c. French’s Crispy Fried Onions, crushed
Lightly butter a 9-inch (or equivalent sized) baking dish. Set aside.
Melt the butter in a large frying pan over medium heat.
Add the zucchini and onion. Sauté until the onion is translucent.
Fold in salt, pepper, sour cream, Parmesan, and cheddar cheese and mix until well combined.
Scoop the mixture into prepared pan. Sprinkle the crushed fried onions on top.
Bake uncovered in a pre-heated 350-degree oven for 20 minutes or until golden brown and bubbly.
Remove from the oven and cool for about 10 minutes.
What to do with leftover rice? Well, have I got a solution for you! Make this simple cheesy (and I mean “cheesy” in a good way) oven baked casserole. It’s easy to prepare, and absolutely delicious.
I based this recipe on my already posted recipe entitled Green Chilies and Rice Casserole. That recipe too is easy to throw together and truly yummy. But I didn’t care to use cream of mushroom soup last evening, and I was lacking even an ounce of Monterey Jack or Pepper Jack cheese. So, sharp cheddar and mozzarella were used in this new version of an old classic. Whichever recipe you decide to use, believe me when I say you are in for a treat. And one of the best ways I know of using leftover rice.
Well, that’s it for today. The sun is shining, Mr. C. is at our local golf course, and I am about to leave for my chair yoga class. Which incidentally, I have found to be really good for me. It helps me stay in tune with various parts of my body that tend to get kind of grumpy on occasion. (My mind still thinks I’m 23, while my body realizes 81 is in my near future.) Guess which part of my body wins EVERY TIME! Anyway, at least I can still drive to my class. For how much longer, is anyone’s guess!
May you too still be able to do the things that give you pleasure.
Peace and love to all.
2 c. leftover cooked rice (I used steamed brown basmati rice)
¾ c. sour cream
¼ tsp. seasoned salt
freshly ground black pepper
1 sm. can green chilies (not rinsed)
generous ½ c. grated sharp cheddar cheese, plus more to sprinkle on top
generous ½ c. grated mozzarella cheese, plus more to sprinkle on top
paprika
Mix the rice, sour cream, seasoned salt, pepper, green chilies, ½ cup cheddar cheese, and ½ cup mozzarella cheese together in a mixing bowl. Spread evenly in a greased 9×9-inch baking dish. Sprinkle with a bit more cheddar and mozzarella cheese, then lightly dust with paprika.
Bake in a pre-heated 375-degree oven for about 30 minutes or until heated through and the cheese is melted.
And yes, the correct spelling of the German word for this egg noodle is “Spätzle” with an Umlaut (ä). Pronounced schpehtz-luh. When anglicized the spelling becomes “spaetzle”. (Your German lesson for today.)
Well, howdy everyone. I’m going to keep this post light and breezy today. I am tired of politics and the crazy that has taken place the last three weeks or so. So, to save my sanity, I’m only going to write about food and the book I just finished.
As for food, I had a blast yesterday making spätzle for the first time. Well, maybe “blast” is too strong a word. Because, not knowing what the heck I was doing, and using a spätzle maker (picture above) for the first time, I managed to get about 14 bowls, pots, cooking utensils, etc. dirty in the process of making this recipe. And because cooking the noodles is a last-minute thing, all the dirty pot, pans, etc. were on Mr. C. since he routinely has dish washing detail after dinner.
Usually, I can wash the prep bowls, etc. as I go. So, next time, I hope I can be a bit more efficient. And you can bet your bottom dollar there will be a next time. The spätzle were delicious.
But as I stated under the picture, next time I won’t try to be so fancy. I will merely fry them in a little butter and call it good.
So, next time you need egg noodles as a base for some kind of heavenly meat with gravy or sauce entrée, or in a soup or stew, or any time an egg noodle would be perfect, I suggest you make a batch of these babies. They are a bit chewy, which is wonderful. They come out perfectly al dente. And isn’t that pasta perfection!
Now, about the book I just finished. The Paris Library, written by Janet Skeslien Charles is set in Paris, beginning in 1939 and Montana, beginning in 1983. I loved this book. It was hard to read because of all the hardship caused by the Nazis in occupied France, but it was well worth reading. Great writing and the story was very intriguing.
I think one of the things I like best about reading books is that I learn so much history as I live vicariously through the characters. I feel their pain, I rejoice in their accomplishments, and I often relate to their fears and insecurities.
And a book about libraries? How could I not love a book about libraries?
As a young girl, I was lucky enough to have a small branch of the King County library system in my neighborhood. Close enough to get there by bicycle in about 5 minutes. And I clearly remember the day the librarian informed me that I had basically read all the age-appropriate books this tiny library had to offer. I was crushed. Then she smiled at me and said, “but I’m going to recommend some books that might be a little over-your head, but I feel you’re ready for the challenge”. (Or words to that effect.) I’ve never forgotten that simple act of kindness. It made a huge impact on my life. Her fearless refusal to let a little girl down taught me a lot about how one person can make a difference. She truly won my heart that day. I only wish I could tell her that I’m still an avid reader. But I’m sure by now she is in heaven sitting in a comfortable chair, in front of a fire, with a cat on her lap, sipping a cup of tea, while reading a book. At least, that is what I hope for her.
Actually, that is my hope for each of you too. Well, maybe not the already in heaven part. Let’s wait a while on that!
But until then, peace and love to all.
2 c. unbleached all-purpose flour, fluffed, plus more if needed
1 tsp. kosher salt
4 lg. eggs
scant ½ c. whole milk, or more as needed
Place the flour and salt in the bowl of a stand mixer. Use your dough hook to combine. Add eggs, then milk, starting with slightly less and adding more milk as needed. Or more flour if the dough is too runny. It is the right consistency if it pulls away from the edges of the bowl as you mix. If the dough is too thin, the dumplings won’t form properly. You’ll need to add a tablespoon of flour at a time until the right consistency is met. If the dough is too thick, you’ll struggle to get it through the spaetzle maker holes.
Knead the dough (number 2 setting) for a few minutes. Then using a heavy rubber spatula, pull the dough away from the sides of the mixing bowl. This pulling action should look like the dough would rather stick to the sides but is willing to come reluctantly towards the middle of the bowl in one long wide sheet.
Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Using a spätzle maker of your choice, press the noodles into the simmering water and cook for about 2-3 minutes, or until the noodles float to the top. Use a slotted spoon to transfer the noodles to a large colander set in an appropriately sized bowl to drain.
Use in any recipe that contains pasta, in place of mashed potatoes or rice, and in your favorite soups or stews. As a simple side dish, add it to a pan with a bit of butter and fry until it is heated through and beginning to brown a bit. Or use one of your favorite pasta sauces.
And yes, spätzle can be made ahead and stored in the fridge and then reheated.
OK, I am obviously on a “simple to prepare, make it easy on myself, use up what I have on hand, and try to make it healthy” vegetable side dish kick! And boy oh boy do I have a treat for you! And we all have Nagi of recipetineats.com fame to thank. Of course, I did make a small adjustment to Nagi’s recipe by adding a bit of seasoned salt to the mix. But I add seasoned salt to all kinds of savory dishes because, well, it’s seasoned salt! Anyway, I made this dish last evening because I had one lone eggplant in my refrigerator veggie drawer that really needed to be used. And frankly, I didn’t want to spend any time at all on this portion of the meal. I wanted quick and easy to the max!
When I first looked at this recipe, I thought it couldn’t possibly work. Not enough flavor additives. But I have learned to trust Nagi’s recipes. So, with the addition of just a quarter teaspoon of seasoned salt, I have now found the perfect way to eat this delectable fruit. And yes, eggplant is a fruit. Although eggplants, like tomatoes, are often referred to as vegetables, they are both technically fruit, as they grow from a flowering plant and contain seeds. Cucumbers, avocados, zucchini, pumpkins, pea pods, bell peppers, and squash are also technically fruit.
And just so you know, eggplant is considered good for us, as it is a low-calorie, high-fiber fruit packed with nutrients like vitamins C and K, potassium, and antioxidants, which are known to reduce the risk of heart disease and help with blood sugar control and weight loss.
Of course, roasting the eggplant in extra virgin olive oil doesn’t hurt the overall appeal. I mean really, who do you know that can resist any veggie (or fruit) roasted in olive oil?
So, next time you want a simple to prepare and reasonably healthy side dish, please consider this recipe. But be warned. I ate all but about 6 chunks of the entire eggplant because I just couldn’t stop putting chunk after chunk in my mouth. In fact, Mr. C. was lucky to get the small amount that he did! Granted, I love eggplant, but a whole eggplant in one sitting? Inconceivable!
Well, that’s it for today. The sun is shining, the sky is cloudless, and the mountains are showing off their beautiful winter mantles of snow. But snow is predicted for this Sunday. And of course, the only reason snow is likely, is because we have tickets to a ballet performance at Seattle Center that day. So, Seattle and environs residents, we apologize in advance for any inconvenience a snowstorm on Sunday causes you from our thoughtless ticket purchase.
And as always from our currently snow free home to yours, peace and love to all.
1 med. eggplant
2 T. extra virgin olive oil, plus more as needed
¼ tsp. seasoned salt (see my favorite recipe below)
¼ tsp. kosher salt
freshly ground black pepper
Line a small baking pan with parchment paper.
Do not peel the eggplant. Cut it into 1½-inch thick slices, then into 1½-inch chunks.
Stir the olive oil, seasoned salt, kosher salt, and pepper together in a mixing bowl. Add the eggplant and stir until all the chunks are covered with oil. (If you need a bit more olive oil, go for it. But don’t overdo it. You want the chunks to be coated but not smothered.)
Bake in a pre-heated 450-degree oven for 20 minutes. Then turn and roast for another 5 minutes or until the edges are caramelized and the flesh is soft but not shriveled.
Serve hot out of the oven.
SEASONED SEA SALT (my favorite)
1 c. fine sea salt
3 T. finely ground black pepper (I cheat and use canned black pepper)
3 T. paprika
3 T. granulated garlic
3 T. granulated onion
2 tsp. celery salt
1 tsp. chili powder
pinch cayenne
Whisk or shake altogether and store in an airtight container.
Sorry for not having a picture of these delicious roasted potatoes. But I served them Christmas Eve along with a new recipe for herb roasted pork tenderloin which was OK but not magnificent and therefore not worthy of being repeated. So, I’m sure you can understand that I was simply too busy entertaining to even think about taking a picture.
But I gotta tell ya, even though the pork tenderloin recipe didn’t work out as planned, these potatoes saved the meal. They are simply some of the best tasting roasted potatoes I have ever prepared. And the best part; they were so very easy to fix.
So, next time you need a quick and easy way to serve potatoes, I would suggest that you give this recipe a try. And the potatoes don’t have to be fancy, multicolored little gems. This recipe would work just as well with any potato, be it russet, yellow, or red potatoes. Just cut the potatoes into small chunks, and Bob’s your uncle!
And if you don’t know the term, or don’t know what it means – your history lesson for today:
“Bob’s your uncle” means that everything is taken care of for you, you’re all set, you’ve got it made. The expression apparently dates to 1887 when the original “Uncle Bob” was British Prime Minister Robert Gascoyne-Cecil, 3rd Marquess of Salisbury. It was he, Lord Salisbury, who installed his nephew (Arthur Balfour) as the Irish Secretary in a move that reeked of nepotism.
Now, “Bob’s your uncle” is a well-known idiom that simply means something is easy to do and will probably be successful. The same as saying “and there you have it” or “piece of cake” or “it’s as simple as that”.
Well, that’s it for today. The sun is shining, and Mt. Baker is out in all its glory after many days of enforced seclusion. If it weren’t for the fact that it is January 6th, which brings back so many negative memories of the day, I would be perfectly content.
But I will never be able to understand how we as a nation can forgive or forget how January 6th happened. Who was ultimately responsible for this travesty of justice. And that many Americans saw fit to bring him back as the top representative of our nation. This I will never be able to fathom.
But I am going to try my best to keep a positive attitude. I have a wonderful life. I have a fabulous family and the best of friends. And I know we will help each other get through this difficult time. We will simply persevere.
May you too surround yourself with people from whom you can draw strength. We all need each other more than ever.
My fondest hope for myself this year is to embrace inclusiveness rather than exclusivity. Not to dwell on one side over the other. But to help bridge the gap and make us truly a great nation again where we can agree to disagree. And it starts with me. And never again witness our nation taking physical action against those who have a different opinion. Or where one man felt he was cheated and therefore had the right to call on others who were obviously unable to think for themselves or know right from wrong to commit an illegal action. To my mind, that was truly an abuse of power. Not only for the action itself, but for taking advantage of people with a lesser ability to reason for themselves. Or for whom violence is the only way to solve a problem. There was no lesson here on how to resolve an issue peacefully. January 6th was a full-on lesson on brutality. And how to be a bully. The very last thing our nation needed.
So, it starts with me as I stated above. I must keep a positive attitude. I must resolve to accept that others think differently. I must learn to forgive.
And as always, peace and love to all.
¼ c. extra-virgin olive oil
2 cloves garlic, finely minced
1 T. chopped fresh rosemary or 1 tsp. dried rosemary (use fresh if you can)
1 T. chopped fresh parsley
1 tsp. dried thyme
½ tsp. kosher salt
freshly ground black pepper
tiny pinch crushed red pepper flakes
2 lb. mixed baby potatoes, quartered and patted dry
In a large bowl, whisk the olive oil, garlic, rosemary, parsley, thyme, salt, black pepper, and crushed red pepper flakes together. Stir in the potatoes and scoop onto a parchment paper lined large baking sheet and arrange in a single layer.
Bake the potatoes in a pre-heated 425-degree oven until golden brown and fork-tender, 35 to 40 minutes.
This is the Twice Baked Potato Casserole. Unfortunately, I don’t have a picture of the Mashed Potato Casserole, but it looks just about like this only with lots of yummy, melted cheddar cheese on top.
Well, ladies and gentlemen, this is a 2 for 1 post. Two wonderful ways to make a casserole that has all the yummy associated with Twice Baked Potatoes. (See my recipe already on this site that produces a real twice baked potato.) But for ease of preparation and a shorter prep time, please consider the two recipes below as fabulous alternatives.
The first recipe Twice Baked Potato Casserole, mine, because after all – ladies first, offers a bit more texture than Jim’s because my recipe includes the baked potato skins.
The second recipe, Mashed Potato Casserole, from Jim, our dear friend and amazing cook, starts with mashed potatoes. Then both recipes go from there with all the flavors and textures that make twice baked potatoes one of the most wonderful ways to lift the lowly potato from average to incredible. Because both recipes contain a lot of flavor boosts. In both cases from bacon (and who doesn’t love bacon), cheese (and who – never mind – everyone loves cheese), and other additives that although not at the top of the list of healthy ingredients, nevertheless are what make life worth living. And don’t we all need an excuse to be bad occasionally. And if these recipes don’t fit that category, then I’m simply not as hip as I think I am! (And I do think I’m pretty hip when it comes to comfort food!) (Maybe not new age comfort food. But then, who gives a flying fig about chicken and waffles or smashburger tacos, etc. etc. For me, I want the pleasure of eating the likes of chicken pot pie, pot roast, and chili.) Anyway, enough about my being old and set in my ways!
Next time you think a twice baked potato would be the perfect dish to serve, then consider one of these recipes. Both can be made ahead, which is fabulous, especially if you are entertaining guests. Make either one of these dishes the day before and life is good.
Well, that’s enough about food for now. It’s almost Thanksgiving, and although I am not hosting (Jim and Margo are), I have signed up to bring a green bean casserole (a new recipe I am trying), Brandied Cranberries (recipe on site), and Sour Cream and Chive Crescent Rolls (recipe also on site). So, today is cranberry sauce making day. And I decided to bring two different cranberry sauces to the feast. If the second one works, Cranberry Sauce with Grand Marnier (a French, orange-flavored liqueur that combines cognac with bitter orange) and Cinnamon, I will be posting it in the near future. Or maybe even later today is all goes as anticipated.
So, to all – Happy Thanksgiving. And for those of you who are still trying to cope with the results of the last election, let it go for now. Be thankful for your family, your friends, your community, and for the ability to put good and nutritious food on your table. Some of us who have been cooking for years forget that cooking requires skill, patience, and a lot of time. Take pride in your efforts. If you feel good about yourself, it will help others feel good about themselves too. It’s like laughter. It’s contagious.
But before I go, a bit about the book I just finished. First of all, it was a good read. A marvelous job by the defense team who must be commended for their thoroughness and belief in the innocence of the accused. The author is Michael Gilbert, and the name of the book is Death Has Deep Roots: A Second World War Mystery.
Now the first thing you should know is that I hate war stories or movies. But this novel didn’t include gory details, so I was able to read this for the shear pleasure of finding the accused innocent.
And as the description of the story is told on Amazon, “At the Central Criminal Court, an eager crowd awaits the trial of Victoria Lamartine, an active participant in the Resistance during the war. She is now employed at the Family Hotel in Soho, where Major Eric Thoseby has been found murdered. The cause of death? A stabbing reminiscent of techniques developed by the Maquisards*. While the crime is committed in England, its roots are buried in a vividly depicted wartime France. Thoseby is believed to have fathered Lamartine’s child, and the prosecution insist that his death is revenge for his abandonment of Lamartine and her arrest by the Gestapo. A last-minute change in Lamartine’s defense counsel grants solicitor Nap Rumbold just eight days to prove her innocence, with the highest of stakes should he fail. The proceedings of the courtroom are interspersed with Rumbold’s perilous quest for evidence, which is aided by his old wartime comrades.”
*A guerrilla fighter in the French underground in World War II.
So, check it out. Mr. C. and I both thoroughly enjoyed this book.
And as always, peace and love to all. (And don’t miss the picture of Miles at the bottom of this post.)
TWICE BAKED POTATO CASSEROLE (serves 3-4)
2 lg. russet potatoes, washed and dried
2 tsp. veggie oil
½ c. diced lean, thick bacon (or more if you’re a bacon lover)
¼ c. (½ stick) unsalted butter
¾ c. sour cream
½ tsp. seasoned salt
freshly ground black pepper
1 c. grated sharp cheddar cheese
1 egg, beaten
¼ c. whole milk, or more if needed
2-3 green onions, thinly sliced, divided
paprika
Rub the potatoes with canola oil. Place them on a baking sheet and bake for 60-65 minutes in a pre-heated 400-degree oven until soft.
While the potatoes are baking, fry the bacon in a large frying pan until it is crispy brown. When cooked, remove from heat and set the pan and bacon aside.
Remove the potatoes from the oven and decrease the heat to 375-degrees.
When cool enough to touch, cut the potatoes into small chunks (skin and all). (If you don’t like the skin, take it off. But remember, the skin contains a lot of fiber.)
Add the butter, sour cream, seasoned salt, and pepper to the frying pan along with the cooked bacon. Give the whole mess a good stir. Then add the potato chunks, cheddar cheese, and beaten egg. Add the milk gradually, stirring in between additions, until desired consistency is obtained. (You want the consistency to be fairly wet. Not soggy, but the baked potato chunks will absorb quite a bit of liquid when being made hot in the oven.) Taste the mixture and adjust seasonings if needed. Then stir in ¾ of the green onion.
Transfer to a lightly greased 9-inch or equivalent sized baking dish.
Lightly sprinkle with paprika.
Bake uncovered for 35 or 40 minutes or until bubbly around the edges and heated through.
Remove from oven and top with remaining sliced green onions. Serve immediately.
Please Note: This casserole can be made ahead and refrigerated until about an hour before you plan to bake it.
MASHED POTATO CASSEROLE (serves 8)
4 lbs. russet potatoes, peeled and cut into 1-inch chunks
1 lb. thick, meaty bacon, diced
½ white onion, diced
1 garlic clove, minced
12 T. (1½ sticks) unsalted butter, room temp, cut into 12 pieces, plus more for greasing the casserole dish
½ c. half & half
½ c. chicken broth
2 tsp. Dijon mustard
4 lg. eggs, whisked
1 bunch green onion, finely chopped
¼ c. finely chopped chives
2 c. grated sharp cheddar cheese, or more as desired
½ c. finely grated Parmesan cheese, or more as needed
smoked paprika
Using a large pan, cover the potatoes with water and bring the water to a boil. Reduce the heat and simmer the potatoes for about 20 minutes or until they are tender.
Meanwhile, cook the bacon till good and crisp in a large frying pan. Add the white onion and sauté until tender. Add the garlic and cook for 1 minute. Remove the pan from heat and whisk in the butter, half & half, chicken broth, and Dijon mustard. Remove about a cup of the mixture to a separate bowl and temper the eggs by quickly beating them into the bacon mixture one at a time making sure each egg is incorporated before adding the next egg.
Drain the potatoes and either mash them in the bowl of your stand mixer or with a potato masher in the pan in which the potatoes were cooked. (Jim uses the potato masher method.)
Slowly, add the bacon mixture to the mashed potatoes and stir until everything is well blended and creamy.
Stir in the green onions and chives.
Transfer to a buttered casserole dish that has been coated, including the sides of the pan, with the finely grated Parmesan cheese.
Sprinkle the cheddar cheese evenly over the casserole. Then sprinkle lightly with smoked paprika.
Bake in a pre-heated 375-degree oven for 30-40 minutes or until hot.
Remove from oven and let sit for 10-15 minutes before serving.
Please note: this casserole can be made ahead. Refrigerate until bringing to room temperature before baking.
A few posts back I included a picture of Max, our other orange kitty sleeping on the decorative pillows on our guest bed. Well, not to be outdone, Miles decided to have his picture taken in the guest room sink. What? How can a cold sink possibly be comfortable? If anything can truthfully be said about this handsome boy, it is that he enjoys sleeping around! We never know where we are going to find him!
For a quick and easy side dish that goes well with just about any simply prepared meat, I offer up this recipe I prepared the other evening to serve with Pan Seared Halibut (recipe on this site). I had no idea if the fried rice would be a good accompaniment, but as it turned out, it was a great addition to the meal. And the rice had been ever so easy to prepare. And the ingredients were all pantry or refrigerator staples. (At least in our home fresh garlic, fresh ginger, and green onions are required by house rule to always be on hand!) Anyway, I basically made up this recipe because it included only the ingredients I did have on hand. (See how that works!)
So, I’m going to make this post short in honor of the limited ingredients needed to prepare this rice dish. And because I have other requirements for my time today. (Like finishing the book, I started yesterday.) And because I have been exceedingly verbose in my last few postings. And I felt you all deserved a break.
So, have a nice day, be kind to your family and friends, and keep up the hard work of putting delicious and nutritious food on your table.
And just because I love this picture of our home nestled under a rainbow, I posted it for you to see too.
Peace and love to all.
¾ c. brown basmati rice, washed
1½ c. water
1 tsp. veggie base (I use Better Than Bouillon Vegetable base)
2 T. veggie oil, divided
4 lg. eggs, beaten
1 sm. garlic clove, finely minced
1 tsp. finely minced fresh ginger
3 T. soy sauce or Tamari
1½ tsp. toasted sesame oil
2 green onions, finely chopped
¼ c. toasted slivered almonds
Step 1
Combine the rice, water, and veggie base together. Cook however you normally cook rice. (I use a rice cooker.) Please note: The rice must be made ahead and allowed to cool completely before being used in this recipe. Leftover rice is the best.)
Also, before adding the cold rice, break it up so there are no clumps.
Step 2 (just before you are ready to serve)
Heat 1 tablespoon of the vegetable oil in a large frying pan or wok.
Pour in the beaten eggs. Quickly stir-fry the eggs so they take shape. Once the eggs take shape but are still moist, quickly toss in rice.
Move the eggs and rice to the side of the pan, add the remaining 1 tablespoon of oil into the empty side of the pan, and add the garlic and ginger. Cook for a couple of minutes. Then mix in with the rice and eggs.
Pour the soy sauce and sesame oil along the edges of the pan. Then toss into the rice mixture until the rice is a lovely light brown. Taste and add more soy sauce and/or sesame oil if needed.
Remove from heat and stir in the green onions and slivered almonds. Serve immediately.
As I have written several times in my posts, I am getting lazier and lazier. And the other day I was in no mood to cook dinner. I’m currently recovering from cataract surgery, and it hasn’t gone as easily as predicted. Oh, not to worry. My eyes will eventually be just fine. They are just taking their own sweet time to stop being swollen. My eye doctor isn’t really concerned. (Of course he isn’t! They’re not his eyes!) But I trust him, and he is keeping a close eye (so to speak) on my progress.
But in the meantime, my “condition” is enough to keep me less than energetic when it comes to spending time in the kitchen. Or any other room besides my bedroom, for that matter. But I am getting better and I’m positive my energy will return after I stop feeling sorry for myself. But while I get my equilibrium back, I’m not terribly interested in trying new and amazing ways to tantalize our taste buds.
But dinner still must happen. So, with that in mind, I came up with the recipes you find below.
All three are easy to prepare, relatively inexpensive to make, and highly flavorful. And honestly, I have been making a variation of every one of these dishes for decades now. So, it was very easy for me to prepare this dinner combination.
After dinner, and I realized how yummy every part of our dinner had been, I decided I better pass the recipes along to you. Even if at most you would call them elementary efforts.
None the less, below you will find three recipes that, as described above, would never be considered haute cuisine, but are perfect for a cold, fall repast. And I think everyone in your family would find this comfort food meal very tasty.
Well, that’s it for today. We are off to enjoy Village Theater’s production of Camelot this evening in Everett. This has turned out to be a week of cultural events. Last Sunday – ACT theaters Sunday matinee production of Mrs. Loman is Leaving. (Fantastic BTW). Tonight – Camelot. And this Sunday, we will be attending a ballet at McCaw Hall in Seattle. And no, we don’t always have weeks like this. But when they do happen, it’s like being on holiday.
In between caring for my eyes and attending cultural events, I have also managed to get in a bit of reading. I just finished reading Castle Skull by author John Dickson Carr. What a romp! The story is set in a castle on the Rhine River that happens to look like a skull from afar. Three inexplicable murders lead world-famous sleuth Bencolin into a strange case of twisted revenge. And to make things really fun, the characters include a fascinating list of suspects: a mad duchess, an actor with a Hamlet complex, a virtuoso who likes to play his violin in the dark, a glamorous young lady who paints in the modern manner, a dynamic Belgian financier and his beautiful, weak-willed wife, and a newspaperman whose job is to report on Europe’s haunted castles. Would I classify this work of fiction as a tour de force? Heck no! Is it a fun read? Absolutely!
And for maybe the last time before the 5th of November, please vote. If you have already voted – our nation thanks you. If you haven’t voted yet, get off your duff and do your civic duty.
But regardless, as always, peace and love to all.
GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE
1 lb. lean ground beef
1 T. + ¼ tsp. Montreal Steak Seasoning, divided
1 T. extra virgin olive oil
1 T. unsalted butter
1 onion, finely chopped
1 T. flour
1 c. water
1 tsp. beef base (I use Better Than Bouillon Beef Base)
2 tsp. Worcestershire sauce
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
⅓ c. sour cream
Combine the ground beef and 1 tablespoon of Montreal Seasoning in a mixing bowl. Divide into 4 balls and then form into four patties.
Heat the olive oil and butter together in a small frying pan. Add the ground beef patties and cook just until done. Remove from pan and set aside.
Using the same pan, cook the onion until soft and beginning to caramelize. Stir in the flour and cook for a couple of minutes.
Slowly add the water until smooth and no flour lumps remain. Then stir in the beef base, Worcestershire sauce, granulated garlic, seasoned salt, and pepper. Let simmer for a couple of minutes before stirring in the sour cream.
Place the cooked ground beef patties back in the pan and cook until they are once again warm.
The patties and gravy are just wonderful served with Easy Mixed-Rice Pilaf and Oven Baked Acorn Squash. (See recipes below.)
EASY MIXED-RICE PILAF (for 4)
The rice blend I used. (I like it a lot!)
2¼ c. water
2 tsp. beef base
2 tsp. dehydrated onion pieces
¼ tsp. granulated garlic
¼ tsp. seasoned salt
freshly ground black pepper
1 T. unsalted butter
1 c. mixed rice (not instant) (I used a blend of aromatic purple, red, and brown rice because that’s what I had on hand)
Combine all ingredients in a heavy, covered pan. Bring to a boil, stir, reduce heat, cover pan, and simmer for about 45 minutes. Stir occasionally.
Great served anytime you need a savory rice side dish.
OVEN BAKED ACORN SQUASH (for 2)
1 acorn squash, cut in two along the stem and all seeds removed
water
2 T. unsalted butter
2-4 T. brown sugar
kosher salt
freshly ground black pepper
Place the squash, cut side down, in a baking pan. Pour in enough water to bring the water to about ½-inch deep.
Bake the squash for 60-75 minutes in a pre-heated 400-degree oven.
Remove from oven when the squash is very soft. Turn off the oven.
Turn each half over and add a tablespoon of butter and 1-2 tablespoons of brown sugar to each. Then lightly sprinkle with salt and pepper. Place back in the cooling oven for about 5 minutes. (This allows the butter and brown sugar to melt together.)
I love having leftover salmon in my fridge. First of all, it means the salmon is already cooked. And of course I could just serve it as prepared, but what fun is that? Why not make it into something new and exciting? So, that’s exactly what I did the other evening.
But first I went online for inspiration. And I found this recipe (with a couple changes) on the africanbites.com site. Then I made a simple sauce to serve with croquettes, because what doesn’t taste better when dipped in a sauce? Right? Then what to serve with the salmon cakes? Well, in for a dime, in for a dollar (as the old saying goes), why not polenta and sugar snap peas? OK, now we’re talking. I had a plan.
And I’m telling you the truth, the combination of dishes was perfect. A bit of savory, a bit of heat, a bit of spicy, and a bit of crunch from the snap peas. All in all, a fine meal if I do say so myself!
And best of all, the dishes were easy to fix. Yes, a bit of time was required, but then what doesn’t take time to fix? Anyway, I managed, and I’d bet dollars to donuts you could too.
So, if you ever find yourself with leftover salmon, give this recipe a try. And if you have never tasted or cooked polenta, what in the wild world of sports are you waiting for? Polenta is food from the Gods! It goes with bloody everything!
OK, I’m done now. Just make these croquettes and be happy.
And as always, peace and love to all.
3 eggs, divided
½ -1 tsp. hot sauce (I use Frank’s RedHot)
½ finely diced onion
1 garlic clove, finely minced
¼ tsp. seasoned salt
¼ tsp. white pepper
1 tsp. Cajun seasoning (see my recipe below)
1 green onion, diced
1 c. plain breadcrumbs, divided, or more as needed
2 c. flaked cooked salmon
¼ c. veggie oil
2 T. unsalted butter
Beat 2 of the eggs in a large mixing bowl. Then mix in the hot sauce, onion, garlic, seasoned salt, white pepper, Cajun seasoning, and green onion until well combined.
Add ¼ cup of the breadcrumbs and the flaked salmon. Mix until well combined.
Place in the fridge for a good half hour to let everything firm up a bit.
Using a large ice cream scoop, form the mixture into balls and place on a parchment paper lined baking sheet. Then gently flatten them a bit.
Whisk the remaining egg in a flat container (I use an 8-inch round cake pan). Place the remaining ¾ cup breadcrumbs in another flat container.
Lightly dip the croquettes into the egg mixture until completely coated. Then pat them in breadcrumbs. Set back on the same parchment paper lined baking sheet. Refrigerate until ready to fry.
Heat a medium sized cast iron skillet or non-stick frying pan over medium heat, then add the oil and butter. Let the oil and butter heat until it reaches about 350-degrees.
Gently place the croquettes in pan using a slotted spatula. Fry for about two minutes per side or until golden brown.
Transfer to a plate lined with paper towels and serve hot with Cajun Mayo Sauce, Creamy Polenta, and Stir-Fried Sugar Snap Peas. (See recipes below.)
CAJUN MAYO SAUCE
¾ c. mayonnaise
1-3 tsp. Cajun seasoning
½ – 1 tsp. hot sauce (I use Frank’s RedHot)
Mix all together and refrigerate until ready to use.
CREAMY POLENTA
2½ c. chicken broth
1½ c. water
1 tsp. kosher salt
tiny pinch white pepper or freshly ground black pepper
1 c. yellow polenta (not instant)
2 T. unsalted butter
4 oz. (½ pkg.) cream cheese
Bring the chicken stock, water, salt, and pepper to a boil in a heavy, covered 2 or 3-quart pan. Slowly whisk the polenta into the boiling liquid to prevent any lumps from forming.
Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer. Then stir in the butter and cream cheese. Serve immediately.
STIR-FRIED SUGAR SNAP PEAS
1 T. extra virgin olive oil
2 c. fresh sugar snap peas
¼ tsp. seasoned salt, or more to taste
freshly ground black pepper
Rinse and dry the snap peas and (optionally) remove the tips and any strings that come off with them.
Heat the oil in a skillet over medium-high heat.
Once hot, add the snap peas and cook for 2-3 minutes, stirring constantly until the peas are bright green in color and barely fork tender (we prefer them to still have a little crunch).
Remove from the heat and stir in seasoned salt and pepper. Serve hot.
CAJUN SEASONING:
2 T. paprika
1 T. granulated onion
1 T. granulated garlic
1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)
1 T. dried thyme
1 T. freshly ground black pepper
1 T. kosher salt
1 tsp. cayenne
Combine all the ingredients and store in an air-tight container.
