Green Bean Casserole

/ andreah94 / Leave a comment

Who doesn’t love Green Bean Casserole? I have been (not-so-secretly) pining to do a dinner consisting of ham, green bean casserole, scalloped potatoes and other veggies. I was partially satiated over Easter weekend. We spent a great weekend with D’s family and there were two HUGE hams….D literally ALWAYS wants scalloped potatoes, so I decided to make those and my green bean casserole. I was happy as a clam. Incidentally, I do not think that I have ever had green bean casserole made with canned beans. I always use fresh. Additionally, I usually make my own cream of mushroom soup when I have the time so that I do not have to fill my body (and the bodies of everyone eating) with all the bad things in the processed kind, but this version will be featuring partially processed food. In fact, this sauce is a hybrid of  “made from scratch” and processed – I was trying to use up some cream that was set to expire the next weekend and did not want to buy more because I was shopping at HEB versus my usual stores. Ergo, I did not have quite enough of the ingredients I needed to make the sauce entirely from scratch. Also, I usually fry my own shallots as toppers to my casserole but used the canned french-fried onions in this version. As I was a guest in someone’s house and had already made a good mess (and they had company) so I just wanted to save time and the mess and go the easy, processed route. My apologies to the health nuts and you are welcome to those in a time crunch.

  • 4 Cups fresh green beans, sliced into one inch pieces (and washed)
  • 2 cups fresh mushrooms, halved
  • 5 large shallots, thinly sliced
  • 6 cloves garlic, minced
  • 1 cup cream
  • 4 TBSP butter
  • Red Pepper flakes, to taste
  • Salt, to taste
  • Pepper, to taste
  • 1/2 can of Cream of Mushroom Soup
  • Handful of French Fried Onions or Fried Shallots
  • Chicken Broth

Boil Green Beans in Chicken Broth (or water with chicken bouillon) until slightly underdone (about 8 minutes) and then transfer immediately to an ice bath. Reserve some of the chicken broth.

In a pan, saute the shallots, garlic, red pepper, and mushrooms in the butter (salt and pepper to season). Add a splash of white wine, cream and mushroom soup and allow to reduce (add pepper and other seasoning to taste). Once the texture is as you like it (I like mine in a semi-tick sauce – combine with green beans and top with fried onions. Bake uncovered for 30 minutes.

Hatch Green Chile Mac and Cheese

/ andreah94 / Leave a comment

Hatch Green Chile Mac and Cheese

So this might take me a while to get to the recipe as there are about five stories that go into this dish. First, we had dinner at a friends house last weekend and the fare was fajitas. I was going to bring black bean corn salsa and brilliantly garlicky guac (guac turned into pico but that is another story) and then make rice cooked in Hatch Green Chili enchilada sauce (it just sounded so good). But I failed to specify the ingredients I needed to the person buying them, ergo no sauce. The next night we went to my parent’s house and I walked into my bedroom and there was a can of the missing ingredient sitting on the dresser. I laughed and texted my Ervetta (the person doing the shopping the day before) who happened to be in the ER with an extremely broken toe. Needless to say – she did not care much. But I was excited because now I get to make the dish I had envisioned. Fast forward to this weekend, we are heading out to the lake to have Easter with D’s family. D says that I can figure out what I am making in the car and we can stop at the HEB in Marble Falls. This complicates things for me because I am not sure what staples I need to bring, so I pack two grocery bags (yes I pack food to take with me in case the store doesn’t have it) and see the sauce and say – why not? IN goes the sauce, out goes D, Foster Brown, and I on the road. His brother was making flank steak so I started turning the wheels and gave D his options – knowing which one would get picked (the options were roasted mashed sweet potatoes, green beans and hatch green chili mac and cheese – no brainer). We decide on mac and cheese (shocker I know), hit the grocery and relax at the lake for a while before I start cooking. As it turns out, this was the best choice for a side because it ended up being the only thing we ate for dinner. =)

Notes: Use a tubular or shell shaped pasta (I prefer penne). Use good quality cheese for best taste and texture. The cheese needs to be aged over two years to melt properly. Sorry, but you gotta spend the extra $2 here. You can sometimes find canned diced tomatillos (HEB has them), feel free to sub these instead of using the fresh ones in a time crunch. I use less milk than I call for – I sub chicken broth for health reasons. Feel free to use as much butter as you want – again, health reasons limit my usage. You can run the chilis, onions, garlic, and tomatillos through a blender to puree them until smooth if you like. I prefer to leave them as is for a texture contrast and burst of flavor. Spinach is optional and only there because I literally put spinach in everything! Finally, feel free to use spiced corn chips as a topping instead of panko. Central Market has a wonderful chile corn chip crust that would be fantastic (pre-made) or you can make your own. I use seasoned panko because, generally, I am trying to get it in the oven and I always have panko.

Update: This dish has now become a regular part of my cooking rotation. I was asked to make it for both Thanksgiving and Christmas, giving me the impression that it is has now become a new tradition. I also tend to make this for large group gatherings as it feeds a ton of people in a very tasty way and really is not difficult at all to prepare (and can be made in advance). Fourth of July and Memorial Day will never be the same…

Hatch Green Chile Mac and Cheese

Serves 12 – 18

Two pounds pasta of choice
One to two cans Hatch Green Chile Enchilada Sauce
Two Hatch Green Chilis – roasted, skins removed, and minced (if not in season sub Jalapeno, Serrano, or Poblano)
Three Tomatillos, hush removed and boiled or roasted
One cup Sharp Cheddar, shredded
1.5 cups Queso Asadero, shredded
One cup Jalapeno Jack Cheese, shredded
Two cups Oxaca Cheese
Two Onions, sliced and diced
3-4 large handfuls of Spinach
one-half lime, juiced
One cup whole milk (I used less for health reasons but the sauce did not come out quite as creamy)
3 tbsp butter
Six to ten large cloves garlic, minced
One pint of Cherry tomatoes, seeded and roughly chopped
Pinch salt
Good amount of black pepper
One cup Chicken Broth
Two to three heaping tablespoons of Wheat Flour
Sriracha (optional)
Parmesan, shredded or grated (optional)

Cook pasta in salted water according to instructions.

Saute (seasoned) garlic, shallots, and flour with butter – stirring well to make a light roux. Add roasted peppers and continue to saute. To the pan, add the Hatch Green Chile Enchilada Sauce, milk, and chicken broth – stir well and reduce slightly. After the tomatillo has been boiled it should be soft, coarsely chop it and add it to the pan. Continue simmering. Remove from heat and put the sauce into a food processor and puree until smooth (this step is optional – if you do not mind chunk then by all means skip – I did). Return the sauce to the hot pan and add in a small handful of cheese (this needs to be done in batches) and stir until melted. Repeat this step until cheese is gone and sauce is thick and gooey. Add lime juice, salt, and pepper to taste. Combine the pasta, tomatoes, spinach, and sauce in a greased oven-safe dish. Stir well. Top with bread crumbs and Parmesan cheese if using (feel free to butter your bread crumbs to get them extra brown and delicious – I usually skip this step out of deference to my remarkably expanding derrière). Drizzle the topping with Sriracha to kick up the heat factor if desired. Bake, uncovered, in an oven that has been pre-heated to 375 degrees. Bake until the top is golden brown and the sides are bubbling up. About 45 minutes.

Sausage Stuffed Tomatoes with Fontina and Spinach

/ andreah94 / 3 Comments

I am aware that this is the SECOND stuffed tomato recipe, but D likes them and they are so fun to play with. This is how this one came about:

Me: What do you want to do for dinner?
D: Up for anything, anything you have in mind?
Me: Well, I have fish, sausage, and veggies I need to use up – how are you doing on your leftovers?
D: I’m ready for new food!…..(me thinking wait for it)…Can we do baked tomatoes of some sort? Please. Pretty please?
Me: If you feel like going to get the tomatoes. What do you want me to put inside – sausage, garlic, shallots, cheese, and…?
D: So far so good…..and something crunchy for texture (me thinking man my love is getting to be more of a demanding foodie – has he been hanging out with me too long?)
Me: I can throw in some pork rinds 😉
D: No thank you, maybe just some bread crumbs on top.
Me: hmmmm….
Me (30 minutes later after thinking about it and not wanting to do bread crumbs because I have done it before) I could put a piece of toasted garlic bread over the top and it will be all crunchy-like and delicious.
D: Sounds amazing! Let’s do it.

This conversation leaves me thinking a) man this boy likes tomatoes and b) this will be a super easy dinner to prepare and I can make my nairagi tartar to avoid having to put the leftover fish in the freezer. Yay everyone will be happy! This was all before Senate Finance threw a giant wrench in my plans. It was 9:50 before I was finished working an could start cooking. On the bright side – the tomatoes came out amazing! I do not think that I will ever use bread crumbs again – the toasted garlic bread was so flavorful and so perfectly crunchy in a way that breadcrumbs just are not. I came up with the Spinach and cheese topping somewhere near the end of sauteing the sausage – highly recommended. Even though I did not get my fish, I was extremely satisfied for all of five minutes before I passed out after my 14 hour workday (not sure how but I managed to work out for almost two hours, work for 14 hours, clean the floors and pick up clothes, make dinner, and shower before I passed out but that is another story).

Sausage Stuffed Tomatoes

  • 2 large cluster tomatoes, halved and seeded
  • One shallot, minced
  • 3-4 cloves garlic, minced (with about half reserved to make garlic bread)
  • 1 -2 tablespoons basil pesto
  • One Spicy Italian Chicken Sausage (or other sausage of choosing)
  • 1/3 cup of shredded Mozzarella
  • 1/2 cup shredded Fontina
  • Dash of White Wine
  • A couple good hanfduls of baby spinach
  • Crushed red pepper (optional)
  • Salt and Pepper
  • Olive Oil

Garlic Bread

  • One load of good quality Cibbatta or French Country Bread, sliced into half-inch thick slices (4-6)
  • 1-2 tbsp butter (melted) or 2 tbsp oil (I used basil oil, you can use truffle, garlic, or olive)
  • 1-2 cloves garlic, minced
  • 2 tbsp fresh parsley or 1 tbsp dried parsley
  • sprinkle of paprika

Special Equipment 

  • Small, individual ramekins for baking the tomatoes in
  • Brush (to brush the oil or butter on the bread)

Preheat oven to 375 and use oil to grease four small Ramekins.  In a pan, heat oil and add shallots and garlic (seasoned properly – add crushed red pepper if using). Hit with a bit of white wine and let the alcohol just cook off. Cut the sausage casing and empty the filling into the pan and saute with the garlic and shallots. Once mostly cooked, stir in pesto and some pepper (salt if necessary) remove to a bowl and allow to cool for a minute or two before combining with Mozzarella. Throw the spinach with some salt and pepper into the pan and scrape the bottom to pick up sausage drippings. Whilst spinach is cooking, stuff the sausage mixture into the tomatoes (making sure to get the yumminess all the way down in the bottom cavity of the tomato) then sprinkle top with salt and pepper as desired and place each into a Ramekin (for easy removal place all Ramekins on a baking sheet). Ensure that the tomato is upright and stable in the ramekin, then top each with a handful of spinach and a handful of Fontina.  Bake for fifteen – twenty minutes on 375.

While tomatoes are initially baking, oil BOTH sides of the bread slices. Rub each side with a whole, raw garlic clove (skin removed), then top one side with minced garlic, parsley, and paprika. Place directly on the oven racks for about five minutes. Remove and place on top of the tomato. Enjoy!


 


Wasabi-Hoisin Marinated Flank Steak with Mango Salsa and Coconut Rice

/ andreah94 / Leave a comment

I realize that there are two very similar posts back to back with the Wasabi crusted fish, but when I make fish I also make either chicken or beef for D. Ergo, you are getting beef and fish versions of this wonderful dish (you can also do this dish with spicy marinated shrimp but I will not confuse you that much today).

Beef

1/2 pound Flank Steak3 tbsp Wasabi Paste
Half Cup Soy Sauce
Dash of Mirin
Powered or minced Ginger
Powdered or minced garlic
3 Tbsp Hoisin or Eel Sauce
2 Tbsp Sriracha
Squeeze of lime
1.5 tbsp honey or sugar
Crushed red pepper flakes – to taste (optional)

Combine all ingredients in a bowl and marinate overnight. Adjust flavors according to preference- add whatever you like! When ready to cook the beef, coat well with salt and pepper (and maybe a bit of wasabi powder), and heat oil in a pan. Place beef in pan and sear well on each side. Remove from heat, allow to sit for five minutes then cut meat into thick slices. If meat is cooked to desired doneness then begin assembly. To cook longer, return slices to pan and add a bit of the marinade and stir fry for a few additional minutes. Remove from pan and begin assembly of dish.

Dish Assembly

One recipe Coconut Rice
Asian Mango Salsa
Fried Shallots

Place a small mound of rice in the center of a plate (can be done in free form, with a molding ring, or with an upside down measuring cup. Place the beef on top of the rice once it has finished searing. Drizzle steak with a bit of the reduced marinade (or eel sauce) then top with the Mango Salsa. Top the Salsa with Fried Shallots and serve. 




Wasabi Crusted Nairagi with Mango Salsa and Coconut Rice

/ andreah94 / 2 Comments

Nairagi is a Hawaiian fish that is very similar in texture to Big Eye Tuna. Central Market (at least in Austin carries it) and it is cheaper than big eye and yellow fin tuna (more expensive than albacore). Lately the price has been about two dollars higher than normal, luckily my fish monger likes to talk to me about food and gives me a fantastic discount whenever I go! Gotta love fish mongers! This dish is one half of what I made last night. I needed a recipe that I could use for both fish and beef and I wanted a twist on my classic fish dish (I seriously eat Ahi poke with coconut rice WAY too much), so I sort of said hey this sounds good and this sounds good and this sounds good. In truth, in making the nightly menus for the week I decided to just take components from three different meals and put them together. Had I had more time I would have loved to do a couple more things, which I plan to just include in my recipe. Additionally, the mango that I bought was deceptively un-ripe and the salsa, though it tasted great was a bit off texturally and looks less like salsa than I would like. This will be remedied soon when mangoes come into full season so it will be great if you try it over summer. Also, word of caution – I HATE cutting mangoes. It is one of those fruits that I just cannot figure out regardless of how many times i do it, see it, read about it – you get the picture – so I will not be telling you how to cut a mango.

Serves One

Fish

  • One four oz Nairagi steak (can sub tuna if you wish)
  • One tsp Wasabi powder
  • Half Cup of crushed Wasabi Peas
  • One tablespoon Sesame Seeds
  • Salt
  • Pepper
  • Olive Oil for coating

Combine salt, pepper, Wasabi powder and crushed wasabi peas, and sesame seeds on a plate – mix well. Dip the fish in olive oil on both sides then coat each side with the wasabi mixture. Bring olive oil or canola oil to temperature over medium heat, place fish in pan and sear for about 45 seconds on each side. Remove and reserve.

One recipe Coconut-Ginger Rice

Mango Salsa

  • One Mango, diced
  • One half a red onion or one large shallot, fine dice
  • 2 garlic cloves, made into a loose paste
  • 1/3 cup minced green onions
  • 1/2 large avocado, diced
  • 1/2 cup chopped cilantro
  • Cayenne Pepper to taste
  • Squeeze of lime juice, about half a lime
  • Salt and Pepper to Taste
  • One Jalapeno, seeded and finely diced
  • A few tablespoons of fresh basil or mint (optional)
  • 2 tablespoons Ginger, minced

Combine all ingredients in a bowl and mix well (but gently) keep in fridge until ready to use.

Fried Shallots(had I had time I wanted to make this, you can also use pre-made ones that you can buy in Asian markets)

  • One shallot, thinly sliced
  • Canola Oil (can use olive oil but Canola or Safflower oil will be best for frying) 
  • A small handful of flour
  • Salt

Heat oil in a skillet (about a cm worth of oil) to 325 degrees. Toss Shallots with flour then put into the hot oil. Fry until a LIGHT golden brown (anywhere from 2 minutes to 12 minutes depending on heat and depth of oil and amount of shallots being fried) and remove to a napkin lined drying rack or plate. Sprinkle with a bit of salt.

Dish Assembly
Place a small mound of rice in the center of a plate (can be done in free form, with a molding ring, or with an upside down measuring cup. Place the fish on top of the rice once it has finished searing. Drizzle fish with eel sauce then top with the Mango Salsa. Top the Salsa with Fried Shallots and serve (fish can also be sliced before serving if desired – this is recommended if you do not have sushi knives or smaller sharp knives).

Chicken and Rice

/ andreah94 / Leave a comment

I am willing to bet that “Chicken and Rice” will be the most simple dish you see in this blog. For as long as I can remember, whenever I was sick, my momma would make this for me. In fact, there is not really any chicken (any real chicken) in the dish. I made it last night to ease my upset stomach and just thought I would share in case anyone has the flu, some rice, and cream of chicken soup.

  • One can Campbell’s Cream of Chicken Soup
  • One can milk or water (I use water most of the time)
  • One can white rice (as in I put the rice into the can and that is how I measure it)
  • Salt to taste
  • Pepper to taste

Bring the soup and the water to a boil and add rice and a pinch of salt, stir, reduce heat to a simmer and cover. Allow to cook for 15-20 minutes (or however long your particular rice takes to cook). Salt and pepper to desired taste. Get back in bed and eat it curled up in a ball.

*I have to have this “sick food” in my “sick bowl” – a blue and white bowl I have had since before I could walk. It just is not the same without it.

Tomato, Artichoke, and Zucchini Casserole

/ andreah94 / Leave a comment

I am thrilled that I created this. D wanted baked tomatoes because he loves them. I did not want to buy two types of tomatoes (I was buying cherry tomatoes for a dish later in the week) so I decided to bake tomatoes but inside a casserole dish. The result of my creation was a man friend who did not say a word throughout dinner, licked his plate, and got seconds. These actions were all precursors to a rave review. This is a super easy, super fresh, super healthy, super delicious, super versatile, and perfect for summer or winter (adjust veggies accordingly).Final verdict: Keeper!

Tomato, Artichoke and Zucchini Casserole
Serves 4

  • 3/4 of a pint of Cherry or Grape tomatoes, halved and seeded
  • One zucchini, cut into half moons
  • One can artichoke hearts, quartered
  • 1-2 large shallots
  • 3-5 cloves garlic
  • Salt
  • Pepper
  • 3 tablespoons chicken broth
  • 1/4 cup white wine
  • 1 tsp dried thyme
  • handful torn basil
  • a few dots of goat cheese or some shredded Fontina
  • a few pieces of torn prosciutto or pancetta (optional)
  • Bread crumbs (optional – I actually do not think they added anything)

Grease a baking dish. Preheat oven to 400. In a skillet, heat olive oil and add prosciutto or pancetta (if using) and allow to render. Remove from plan and garlic and shallots (properly seasoned) and saute until glassy. Add white wine and chicken broth and reduce a bit to just cook off the alcohol.Add some pepper and the thyme and reserve.While the shallot mixture is cooking, seed tomatoes, cut zucchini and artichoke and combine in the baking dish. Sprinkle with salt and pepper and mix with cheese. Once the shallot mixture is done, pour mixture into the baking dish. Top with breadcrumbs and bake for 15-20 minutes. You can pull out halfway through and top with more cheese (or you can just move the previous addition of cheese to now if using less cheese). Pull out of the oven and spoon into small bowl or onto a plate.

This would be delightful with a piece of toasted garlic ciabatta bread. It would also be delightful with some chicken sausage for a one-pot meal (can you call it a one-pot meal if you also use a pan – in Andiland you can!).

Ricotta Gnocchi with Aspargus and Creamy Pesto

/ andreah94 / Leave a comment

I have been wanting to make gnocchi for a long time now, so yesterday I gave D his dinner choices – lucky for me he went with gnocchi. I had three potatoes that were leftover from the previous week and needed to use them so I figured – why not try! Luckily I had also bought Ricotta at Whole Foods as a back up in the event the potatoes were not giving the gnocchi the proper texture (freshness, size, type of potato all affects gnocchi texture and I did not want them to be too dense). Glad I had my back up, because come to find out that the potatoes had gone all sorts of bad. Into the trash they went and out came the Ricotta. I really had so much fun making this dish (and the mess that was a side product) and it turned out wonderfully the very first time! Ironically enough, we had just had gnocchi at Sullivan’s – mine was better (we both agreed). It probably could have been a little more light and airy but overall, for the first time, it was light and not rubbery at all. D got seconds of BOTH dishes I served last night – which does not usually happen – so I guess he really, really liked it?

Ricotta Gnocchi
Serves 6 (small portions) or serves 2-3 and leaves half recipe for freezing

  • One 16 Ounce Container of Ricotta (I used Part Skim, feel free to use whole)
  • 1/2 cup flour ( you will likely need more but start with this and add a tablespoon at a time – the idea is to use as little as possible)
  • 1/2 tbsp salt
  • One egg
  • One cup finely grated Parmesan, Pecorino, or Grana Padano

Dough Making
Line a strainer with a cheese cloth. Add the ricotta and let the cheese drain for about an hour. (This can be done several days in advance – this only really needs to be done if you have a particularly watery ricotta – I only needed about five minutes because my ricotta was more firm and I wanted to eat before 10 pm!). In a large bowl, mix the strained ricotta, egg, cheese, and 1/2 cup of the flour until all ingredients are incorporated. Cover and refrigerate for 15 minutes. Check the dough by rolling a bit in your hand. If it clings to your fingers, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for another 15 minutes. On the stove, bring water to a boil (salted).

Shaping 
Shaping can be done one of two ways depending on your tools and your preference. Sprinkle a baking sheet with flour and set it close to your work space. Sprinkle your hands and work surface with a little flour.

1) Put dough into a disposable piping bag with 5/8th inch tip (or whatever size that you have or prefer). Pipe out half inch pieces of dough and cut at the top with a sharp knife. To make grooved gnocchi, roll the “Pillow” against the back of a fork with your thumb. Place on a floured surface until all gnocchi are formed.

2) Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick. Cut the log into 3/4″ pieces. Shape them by rolling the “pillows” off the back of a fork with your thumb.
Transfer this batch to the baking sheet and toss with flour to prevent sticking. Repeat rolling process with the remaining dough.

Cooking
Bring salted water to a rolling boil. Gently drop the gnocchi into the boiling water – they will sink to the bottom. Once they bob to the surface, they are cooked. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining. Repeat with second batch of gnocchi. Toss the gnocchi with sauce and serve immediately.

The Whole Dish – The Sauce from last night was a creamy pesto because I had leftover basil pesto and it is well…divine.

  • 3 cups Ricotta Gnocchi
  • 3/4 pound Fresh asparagus, steamed to slightly undercooked and cut into one inch pieces
  • Handful of Shaved Parmesan Cheese
  • Handful of torn basil (optional)
  • 1/3 cup Basil Pesto (more to taste or quantity available)
  • 2-3 tbsp cream, whole milk or half and half
  • Fresh ground black pepper to taste

In a large skillet, combine cream, pesto, asparagus, and fresh pepper (if you have minced garlic or shallot you need to use throw it in but it is not necessary) and bring to a simmer for about 5 minutes. Gently toss the gnocchi with the sauce, coating well. Remove from heart. Garnish with Cheese, basil, and pepper to taste and serve immediately.

* You can freeze leftover gnocchi for up to a month. Frozen gnocchi can be dropped directly into boiling water for an easy weeknight meal.
**There are so many variations for this dish that I cannot list them. I plan on making different types of gnocchi and experimenting with different sauces and veggies! Will post those as I make them.