Started as an attempt to try 52 new recipes in the new year so that Aroy Thai stopped expecting my call every day, now just proof that I don't use Door Dash for every meal...
Continuing my streak of non-vegan/non paleo meals, I made a tater tot casserole. The lovely Brooke Allen was joining me for an afternoon of watching terrible television and she truly loves tater tots as much as I love watching terrible television. She also just started eating meat again, so I decided to celebrate that by frying up some bacon (you may now pretend to be surprised).
Recipe #27: Tater Tot Breakfast Casserole
Choice of libation: Abbondanza from the Cherry Republic Winery. We recently took a trip to wine country in Michigan (did you know that was a thing? it is...) and brought back this blend of cherry wine and grape wine. It's on the sweeter side, but good for summer time, or to pair with something salty. LIKE BACON AND TATER TOTS.
Choice of music: Brooke Allen's company. I highly recommend it. OH. And. I also highly recommend eating this casserole while watching a Lifetime Movie.
This week's selection was the 2003 Lifetime movie, Hunger Point, starring Barbara Hershey as a terribly-wigged mother of two. Her daughters are played by Mad Men's Christina Hendricks (as Frannie, our narrator with "an intriguing mouth" (an actual line in the movie)) and that girl who had bulimia in Centerstage, (as Shelly, a girl with bulimia, but has "legs like a gazelle" (also a line in the movie)). Don't watch it sober.
There really isn't much to this recipe -- it's super simple and CAN be healthy.
I basically just threw in what I'd want for breakfast anyway:
Eggs, milk, salt and pepper
Red bell peppers, onion and parsley
Cheese, duh
Bacon and spinach.
Cover a casserole dish of tater tots with the egg mixture, throw it in the oven
Thank me later.
1/2 large onion, diced
1 red bell pepper, diced
12 large eggs
1/4 c milk
BACON
a lot of grated cheddar cheese
salt & pepper, to taste
parsley
2 lbs frozen tater tots
Preheat the oven to 350
First of all, cook that bacon, so your house begins to smell of it, dice, when crisped and cooled
Saute vegetables with olive oil, 5-7 minutes or until soft
Whisk 12 eggs and milk with 1 cup cheese in a large bowl, seasoning as you'd like
Stir in the veggies and bacon
Dump the frozen tater tots into a casserole dish
Pour the egg mixture on top
Add all the cheese. ALL THE CHEESE.
Bake for 35-40 minutes or until the egg has cooked through and cheese is melted.
I'm so mad. I woke up with this stupid head cold during a glorious week of perfect weather. All I've done all day is binge watch Walking Dead episodes until it got too stressful, then slurped ramen and read Game of Thrones until it got too stressful and that's when I decided what I truly deserve is the ultimate comfort: cookies. When some people get sick, they do nothing but drink water and sleep and come out of it looking fabulous. When I get sick, I do nothing but eat carbs and cover all the mirrors. Needless to say this isn't one of my finer moments of self care and health, but I DON'T CARE, I'M SICK AND I WANT COOKIES FOR DINNER. And since there's a strange trend of adding savory elements to dessert, like balsamic vinegar as a topping for ice cream (not terrible, actually!) or bacon to everything (obviously a very good idea) I though I'd try this...
Recipe #26: Black Pepper Snickerdoodles
Choice of libation: Orange juice with just a splash of medicine. And by "medicine" I mean "vanilla extract." And by "vanilla extract" I mean "rum."
Choice of music: Pete's Dragon soundtrack. Oh man, you guys, talk about nostalgia. I would watch this every day on the Betamax from age 4-6. And the music totally holds up. Holla, Helen Reddy. Is that a t-shirt at Urban Outfitters yet?
Whole wheat flour for fiber, eggs for protein, butter for calcium,
and cinnamon to jump start that metabolism.
And of course, "vanilla extract."
Now you can't see it as well in this picture, but I added a crap ton of black pepper to the mix, and it was at this point that I started to question whether that was a good idea. But there's no turning back. Just like the Starks of Winterfell. That wasn't a spoiler (for the 3 other people who haven't started Game of Thrones yet). That's just how the saying goes.
Usually I'd approximate a pinch of nutmeg, but how adorable is this ceramic 1/4 teaspoon my friend Nora gave us for a wedding present. Obviously it came with a whole set of measuring spoons (and obviously I have broken most of them by now).
Snickerdoodles always take me back to when I used to help my Mom bake. And by "help bake" I actually just mean, she did most of the work and let me dip the dough balls into the cinnamon sugar.
They don't look like much now...
But boy howdy, those were exactly what I was craving. And actually, the black pepper gives it a kick but in a really cool way.
And I highly recommend it with orange juice and "vanilla extract."
Stolen from
thekitchn.com
1 cup (2 sticks) unsalted butter
1/2 cup dark brown sugar
1 cup white sugar
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
( I added 1 tablespoon black pepper)
3 eggs
1 teaspoon "vanilla extract" (spiced rum)
For the cinnamon sugar:
1/4 cup white sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
(1/4 tablespoon black pepper)
Heat the oven to 425°F. Gently melt the butter in a saucepan or in the microwave and let it cool while you mix the dry ingredients. Stir together the sugars, flour, spices, baking soda, and salt. Whisk the eggs into the cooled butter and add the vanilla. Stir the wet ingredients into the dry ingredients, stirring just until it comes together.
In a soup plate or shallow bowl, mix together the white sugar, cinnamon, and nutmeg. Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly. Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack.
The dough can be refrigerated for up to 5 days, well-wrapped. It can also be frozen in logs.
I feel like this is a safe space. Like you and I have gotten to a place where I can admit this: I still sometimes crave meals from the packaged foods aisle. And I really don't think there needs to be any shame in that. Yes. There are better things for me. And we are all creative beings and we shouldn't have to turn to that aisle, but there's a bit of high school or college nostalgia that hits when eating Kraft Mac and Cheese, just like when you play that Savage Garden album that you swore you'd never listen to again. It feels good. And then a little bit after that, maybe you are plunged into a deep hole of regret. Like when you read the ingredients of Hamburger Helper:
Well. That doesn't sound amaaazing. But the idea of Hamburger Helper still made me a little hungry. So I thought I'd recreate it. And it wasn't half bad. Even my husband was raving about it...
Recipe #25: Homemade Hamburger Helper
Choice of libation: Effen black cherry vodka in diet Coke. Again. So?
Choice of music: Savage Garden. Duh. Don't judge. They were like my Wham! Shut up. I can hear your judgement from here.
I seasoned ground turkey with salt, pepper, paprika, red pepper flakes and parsley, then threw in some caramelized onions, garlic and fire-roasted tomatoes. Which when I was younger might have sounded gross. Not like "partially hydrogenated soy bean oil" and "enzyme modified blue cheese"...
Why, yes. That IS whole wheat pasta and spinach! And...3 kinds of cheeses. And sour cream.
But, hey, at least it's not powdered cheese?
I also thought fresh basil would be a nice touch at the end there. I was right.
It was a perfectly acceptable version of the childhood classic, that I managed to make in thirty minutes. And yes. I was taken to a place where magenta feelings take up shelter at the base of my spine . Like a chic-a-black-cherry-vodka-cola.
I barely followed this recipe from tastykitchen.com
1 pound ground meat (I used turkey)
3 cups noodles (I used whole wheat rotini)
3 cups spaghetti sauce (I used diced fire roasted tomatoes)
1 Tbsp olive oil
1 teaspoon salt
½ teaspoons garlic powder (I used 4 cloves fresh garlic, minced)
1 teaspoon Italian seasoning (I used paprika, red pepper flakes and fresh parsley)
3/4 cups mozzarella cheese (I used Colby and monterey jack, and 1/4 c ricotta)
½ cups sour cream
1/4 cup Parmesan cheese
(handful of fresh basil)
Directions:
Cook ground beef in a non-stick pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add the ground beef and seasoning. In a small bowl combine the sour cream, mozzarella and Parmesan. Add to the pasta mixture and fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted. Sprinkle with parsley and additional Parmesan.
Like my flat chest and weird elbows, I inherited the adobo chicken recipe from my Dad. I can't in good conscience count this as one of my new recipes since I have made this at least once a month since sophomore year of college and could make this in my sleep at this point. But Steph Diaz, Bryan Bosque, Donnell Williams and Brooke Allen requested my version of it, and who am I not to give the people what they want? Especially Pinoy and honorary Pinoy friends? YOU GUYS - IT'S SO EASY. DO NOT BE INTIMIDATED BY CHICKEN ADOBO. ALL YOU DO IS DUMP THINGS IN A BOWL, THEN DUMP THINGS IN A POT, AND THEN COOK IT AND THEN EAT IT.
Emjoy's Version of Chicken Adobo
Choice of libation: It was a muggy day (again) so I went with Effen black cherry vodka and diet coke, a boozy wink to the childhood favorite.
Choice of music: Apertif for Destruction by Richard Cheese, also a boozy wink to childhood favorites (specifically his versions of "You Oughta Know" and "Somebody Told Me")
Like a good Gavino, I began exactly as my Dad would - marinate the chicken (though you can use any meat or veggie you would like) in soy sauce, vinegar, salt and pepper, rubbing in some of the minced garlic, just to make sure that flavour (and smell) is inescapable. I usually marinate it overnight but as long as it soaks in for 3 or 4 hours, that's fine.
When you're finally ready to cook, saute the rest of the garlic (and at this point I also add sweet onions - GASP! - deviant) until fragrant and soft then add the chicken and sauce, bring to a boil and simmer on low for 3 hours or until the meat is literally falling off the bone.
I added green beans at the last 10 minutes because (say it with me) THEY WERE ON SALE. Also at this point I added coconut milk because I like a creamier sauce to pour over the rice.
Um. Dude. You're done. Wasn't that easy? NOW EAT. Like my parents and their parents before them, I will watch you until you finish everything on your plate.
AND YOU WILL FINISH EVERYTHING ON YOUR PLATE.
Stolen (and heavily adapted) from my Dad
2 lbs chicken, cut into serving pieces (I used drumsticks and breasts)
3 pcs dried bay leaves
a bunch of soy sauce (I used low sodium)
a bunch of vinegar (I used balsamic)
*recipes usually call for a few table spoons, but I usually cover the chicken in soy sauce and vinegar
3 cloves garlic, crushed (I used 6 large cloves)
1 sweet onion, thinly sliced
1/2 cup water
1 can coconut milk
1/2 lb green beans
salt and whole peppercorn
1. In a large container, dump the soy sauce, vinegar, salt, pepper and 3 cloves crushed garlic on the chicken. Marinate the chicken for at least 3 hours
2. Place the cooking oil in a pan and apply heat. When the oil is hot enough, add 3 cloves crushed garlic, and the sliced onion and cook until soft
3. Dump in the marinated chicken. Cook all the sides for about 5 minutes.
4. Dump in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves. Cover and simmer on low for 3 hours or when the meat is falling off the bone.
6. 10 minutes before serving, dump in the coconut milk and green beans.
I know, I know. Between this and that one time I replaced rice with cauliflower, you're starting to worry about me. Don't fret, while I don't blog about it, I am usually eating all the pasta and bread I can get my hands on. I think I was mainly inspired to do this dish because in my current Barrel of Monkeys show, I play a summer squash in not one but TWO stories. Ugh. Typecasting, AMIRIGHT? But what can you do? I don't currently have a picture of me in the costume, but this should suffice for now.
I mean, this isn't EXACTLY what I look like, but it's pretty close.
Recipe #24: Zucchini Lasagna
Choice of libation: I was torn because I wanted a cold beverage since it's SO FREAKIN STUFFY IN CHICAGO but I was making a lasagna, so felt like I needed a red wine. I settled on a sparkling red -- Good Vines Marzemino. It is definitely a summer wine, with notes of strawberry. You'll want it really chilled. Good Vines, as a company, is pretty great actually. They donate 5% of their sales to Chicago children's charities and their products are made in farmer cooperative-owned vineyard that is 70% solar powered. So really, by drinking their wine, I am saving lives.
Choice of music: Fastball's All the Pain Money Can Buy. Do not judge me. It is a great album. That's right. I said great. I got to see them in concert last year and I could sing along to every one of their choruses. I am not ashamed.
Remember how I said I had awful knife skills? That is still true. I went ahead and salted the zucchini strips and drained them because they can get pretty watery otherwise.
This wasn't at all in the recipe, but I though it odd to make lasagna without ricotta - I mean, that recipe only had ONE kind of cheese. This is me improvising, half a bottle of Marzemino, in.
The layering process begins - just a little of the meat sauce to start.
Then add the zucchini strips. Had I used a mandolin (which we don't own), this would probably be a lot prettier, BUT SOMETIMES WE DON'T GET WHAT WE WANT, DO WE?
Then add the meat mixture
Next the cheese
Then the spinach and mushrooms -- look how healthy we're being!
Maybe I stole a handful of string cheese from my little brother's lunch stash. I'll pay him back in cheese, later. I actually just ran out of cheese on the other layer but needed something to melt on top of the lasagna, so I chopped them up. And then off to the oven it goes...
On the Food Network, they're always telling you to taste every part of what you're making. I'm sure they actually meant taste it WHILE you're making it, not INSTEAD of cleaning your pans like civilized people. Oh well. It's good sauce.
Success! Kind of! Actually I didn't realize we didn't have foil, so it would have browned a lot better had I not skipped that step. But honestly, I had been to Mariano's 3 times that day and I simply couldn't handle the snicker from the front cashier once more.
In the end, it didn't LOOK like a lasagna because it didn't hang together very well, but it tasted pretty dang close. If I had thought, I would be making lasagna without the lasagna I would have said I was "Out of My Head"...
HAHA! NOW IT'S STUCK IN YOUR HEAD TOO!
stolen (and then heavily adapted) from nilsenpantry.com
1 pound ground beef (I used ground pork)
1 cup yellow onions (1/2 medium-sized onion), chopped
12 ounce bag of shredded cheese (I used 1 cup ricotta, 1/2 cup Parmesan, and 4 sticks of string cheese)
(1 egg - I added for binding)
(1 tsp nutmeg - I like nutmeg in lasgana)
(2 handfuls of spinach)
(1 package of mushrooms)
1 tablespoon basil
1 tablespoon oregano
2 tablespoons parsley
3 small zucchinis or 2 large zucchinis, sliced in half vertically and then sliced horizontally into 1/4 inch thick slices
15 ounces organic tomato sauce (I used Classico's fire-roasted tomato and garlic)
3 cloves of garlic, minced
6 ounces tomato paste
Himalayan salt (to taste)
fresh ground pepper (to taste)
Coconut oil for greasing baking dish (I used olive oil)
(Place zucchini slices on paper towels and lightly salt and place in colander for 20 minutes)
Preheat oven to 350 degrees
Brown ground meat in a large skillet.
Add garlic and onion and cook for 5 minutes.
Stir in tomato sauce and tomato paste.
Add in parsley, basil, oregano, salt and pepper and continue to stir.
Bring sauce to a light boil, then remove from heat.
Meanwhile, saute mushrooms and spinach until slightly wilted.
Mix ricotta, Parmesan, egg, nutmeg, 1 tbsp parsley, salt and pepper
Grease a 9×13 baking dish with oil.
Put a little bit of the meat mixture on the bottom of the baking dish, about 1/4 cup
Next place a layer of zucchini strips
On top of the zucchini strips put the meat mixture and then add a layer of cheese
Repeat with a second set of layers: spinach/mushrooms, Zucchini, meat mixture and then ending with cheese on the very top (that's what I used the string cheese for - WHAT? We didn't have mozzarella).
Cover with foil and bake for 30 minutes
Remove foil and bake for another 10 minutes, until all the cheese is melted and the zucchini is cooked through.
Pull out of oven and let set for 5 minutes before cutting and serving
This is exciting because it is my first entry inspired by the facebook phenomenon, "Throwback Thursday." Although it's just a throwback to when I would watch episodes of The Maury Povich Show. You might remember this little gem where a young woman has been wronged, nay, done an injustice. She accuses her long time beau, Paul, of cheating on her with Dominique who seduced her with...well...Roll the clip, Maury...
Now the most important part of that clip can be found at 0:14, where Alycia states, "but now she comin to my house, cookin' him CHICKEN TETRAZZINI...What is it? Do he want her and her CHICKEN TETRAZZINI?" I do recommend watching the entire clip when you get the chance. Or come to the next general audition I go on, for this will be the greatest monologue, ever.
Recipe #23: Chicken Tetrazzini
Choice of libation: Root: 1 Carmenere. Oh man. You guys. I love me some carmenere, and this might be my new favorite. Wonderful ripe nose of plum and blackberry, gentle tannins, round complex flavor. AND IT WAS ONLY $9!!!
Choice of music: The Bodyguard Soundtrack. Because sometimes, you just want to drunkenly riff in your kitchen, with only your concerned dog and Whitney.
The casserole requires a breadcrumb cheese topping. Who am I to argue with the classics?
The recipe says you know the roux is done when it coats the back of the spoon. So. Here?
We didn't have dry sherry for the sauce but we did have a lot of vermouth.
Now according to MauryPovichWikia, Dominique's recipe used cream of mushroom for the sauce. I did not do that, though I am not above cream of mushroom. But that is another story for another blog entry.
I added spinach to wilt in at the last second to justify dumping way more cheese in than the recipe called for.
Now, if I had made this a year ago, I would have probably eaten it at this point. But because I'm supposed to follow through entire recipes blablabla, I just tasted a small sample. On a spoon. A large wooden spoon. Shut up.
Ah, the breadcrumb/Parmesan topping. I hope Dominique would be proud.
I mean. It's not jewelry or perfume. But. Dayum.
Stolen from afoodcentriclife.com
Crumb Topping
1/4 cup toasted breadcrumbs
2 tablespoons grated Parmesan-Reggiano cheese (or, you know, MORE)
1 teaspoon extra virgin olive oil
Sauce
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
4 tablespoons whole wheat pastry flour
2 cups rich turkey or chicken broth (low or no sodium)
1/3 cup grated Parmesan-Reggiano cheese
2 tablespoons dry sherry (I used Vermouth)
2 teaspoons fresh chopped thyme leaves
1/8 teaspoon freshly grated nutmeg
2 teaspoons fresh lemon juice
salt and pepper, to taste
Filling
8 ounces whole wheat pasta (you can use spaghetti, broken in half)
1 tablespoon extra virgin olive oil
1/2 medium onion, diced medium
2 handfuls of baby spinach
8 ounces fresh mushroom, cleaned, stemmed, and sliced thick
2 cloves garlic, minced fine
4 cups diced cooked turkey or chicken
1/2 cup peas (thawed if frozen)
Directions
Mix toasted breadcrumbs, cheese and olive oil in a small bowl and set aside. Heat oven to 375 degrees.
Place the butter and olive oil in a medium saucepan over medium heat. Note – using a pan with sloping versus straight sides is easier when whisking. When butter and oil are bubbly, add the whole wheat flour and whisk together, cooking one minute to remove the raw flour taste. Slowly add the broth, whisking to incorporate and cook until it starts to thicken. When it’s ready it will coat the back of a spoon and you’ll be able to draw your finger through it.
Off the heat, stir in the cheese, dry sherry, thyme, nutmeg and lemon juice. Season with a little salt and pepper. Set sauce aside.
Bring water to a boil in a 4-5 quart pan. Add a tablespoon of kosher or sea salt to the water; add pasta and cook according to package directions. Drain and set aside.
While pasta is boiling, cook the onions in olive oil over medium to medium-low heat in a saute pan or skillet. When the onions are soft and translucent, add the mushrooms. Stir and cook the mushrooms until they are are browned and most of their moisture is gone. Stir in the garlic and cook another 30 seconds. Stir in the turkey (or chicken) and peas. At the last few minutes, add spinach to wilt.
In a large bowl, mix the cooked pasta together with the sauce, vegetables and turkey (or chicken). Spray a medium casserole, about 1 1/2 – 2 quarts with non-stick spray and pour the pasta mixture in. Sprinkle with the breadcrumbs and bake until hot and crumbs are golden on top.
Note – if your topping starts to brown too quickly, cover with foil when it’s golden and continue to bake until the casserole is 160-165 degrees internally, about 25-30 minutes overall. Let the casserole sit for a few minutes, then serve.
