Slow Cooker Lasagna

Have I mentioned lately how much I love my slow cooker? Especially the one with the timer? Oh how I love it.

I've always come across recipes for lasagne and other casseroles for the slow cooker, and for some reason my brain always translated it into looking something like what you might eat backpacking out of a freeze dried food pouch. Well, I couldn't have been more wrong. I finally took the plunge and made this lasagne, and it is just as good if not better than oven-baked. And so easy to assemble since it is vegetarian!

So, the next time you are wondering what to make for dinner, and you would like to have some (lots) of leftovers with that dinner, make this lasagna!

What's in it
2 15oz containers park skim ricotta cheese (or you can substitute for cottage cheese, an old trick)
1 10oz package frozen chopped spinach, thawed and squeezed dry (or use fresh!)
8 oz (or more) sliced mushrooms (mix it it up with crimini, portabella, etc)
1/4 C (or more) chopped fresh basil (add parsley too if you like!)
salt and pepper to taste
1lb part skim mozzarella, shredded
1/2 C (or more) parmesan cheese, shredded
32 oz jar marinara sauce
12 or so lasagna noodles (not no-boil)

How it's made
Stir ricotta and vegetables including herbs in a large bowl and season with salt and pepper (and some chili flakes if you're feeling adventurous). In a medium bowl combine mozzarella and parmesan.
Spread about 1/2 C marinara sauce on the bottom of your slow cooker (6qt or so). Cover with single layer of noodles, breaking in pieces to fit enough to cover the sauce. Spread half ricotta mixture over noodles. Top with 1/3 remaining sauce and sprinkle with 1/3 remaining mozzarella mixture. Repeat layers of noodle, ricotta, sauce, mozzarella. Top with noodles, then remaining sauce and mozzarella mix.
Cover and cook on low 4 hours. Uncover and let rest 15 minutes to allow liquid to absorb.
Prego!

I have not yet tested with meat, but it seems like italian sausage would be a good addition, as well as extra veggies like shredded carrot.

Tortas

There are rare, incomparable meals I have eaten that embody the Platonic ideal of certain foods. At the time, all you can do is revel in their glory. You are ecstatic to have the experience of tasting such delectable perfection.

But then problems begin. No matter where you go, no matter how hard you search, you cannot find anything to replicate that original experience. Everything else you taste comes up short.

I once had the best fish and chips from a hole in the wall joint in Auckland, New Zealand. I subsequently spent the better part of three weeks attempting to replicate the experience. I searched all over the North and South Island. No dice.

The same thing happened in Mexico City. Across the street from the apartment where I lived, there was a hole in the wall (the best places always seem to be of the hole in the wall variety) taco place Chip's--pronounced cheeps in Spanish--which were a better version of Tim's.) In the intervening 12 years, I have yet to encounter a torta that is even in the same ballpark as Watsy's. They. Just. Don't. Compare.

called--of all things--Watsy Taco. For months my friends and I were regulars, and we always ordered the same thing: a chicken torta with cheese. (For a perfect pairing, consume with a green bag of jalapeño

To make a torta, it is best to have a very special type of soft, wide bread called a telera. I randomly encountered teleras in a Wilsonville Albertson's recently, and couldn't pass them up. For my first attempt at making tortas, I did not hope to achieve the apogee of the Watsy Torta. But the nice thing about a torta is that it will be still be delicious, even if you are not in Mexico City.

 Tortas

~Print Recipe~

• Telera rolls, cut in half and toasted-1 per person
• Refried black beans prepared, or homemade: diced onions, minced garlic, broth
• Chicken, or meat of your choice 
• Cheese
• Grilled onions
• Avocado slices
• Salsa
• Sour cream
• Cilantro
• Pickled jalapeños
• Other toppings of your choice (tomato, grilled peppers, etc)
• Spices, to taste

1.  Melt butter in a skillet over medium heat. Add cumin, chipotle, chile powder, paprika, salt and pepper, etc. to taste. Add diced onions and cook, stirring occasionally, until translucent. Add black beans and a couple tablespoons of broth. Mash the beans together.
2. Toast telera in a toaster oven or broiler. Cover one side with cheese, so it melts. 
3. Spread sour cream on one side and refried beans on the other. Build the sandwich by layering the meat, onions, avocado and other ingredients. Drizzle with salsa and top with telera.

Mexican-Style Grilled Corn

Usually, on the side of the street in Mexico City, there is a man or a woman grilling ears of corn over hot coals. The elote's sweet, roasty aroma wafts across plazas, tempting you to buy one even when you aren't quite hungry. Should you indulge in this cheap and tasty treat, the proprietor will offer to slather your corn with crema or mayo, roll it in salty crumbled cotija cheese, dust it with spicy chile powder, and drizzle it with lime--or whatever particular combination appeals to you.

Indulge in this treat. Trust me.

Not just once, but almost every time you have the chance. This type of corn is a Mexico City tradition, and you just are not living life to the fullest if you pass it up. This is a little difficult, because there are so many delectable food traditions like this in Mexico City--if you aren't careful you will end up neglecting the myriad other joys of one of the best cities on Earth.

If you are not going to be in Mexico City any time soon (it has sadly been 12 years since I lived there and at least 10 since my last visit), this recipe will help tide you over. Now, this is not exactly a traditional Mexican recipe--it came from Cook's Illustrated. It adds a lovely garlicky dimension,  uses Pecorino Romano and cilantro. Yet somehow it captures the essence of Mexican grilled corn while becoming something completely new and undeniably delicious.

Like a fading memory or a feeling of nostalgia, this recipe manages to make the street food of Mexico City taste better than ever.

Mexican-Style Grilled Corn

~Print Recipe~

• 1/4 cup regular or light mayonnaise
• 3 tablespoons sour cream or Greek yogurt (regular or non-fat)
• 3 tablespoons minced fresh cilantro leaves
• 1 medium garlic clove, minced or pressed
• 3/4 teaspoon chili powder, separated
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 teaspoons lime juice (from 1 lime)
• 1 ounce Pecorino Romano cheese, grated (about 1/2 cup)
• 4 teaspoons vegetable oil, plus more for grill
• 1/2 teaspoon kosher salt, or 1/4 teaspoon table salt
• 6 large ears of corn, husks and silk removed

1. Start your grill and heat until hot. Scrape grill clean. Dip a wad of paper towels in vegetable oil. Holding wad with tongs, oil the grate.
2. While grill is heating, combine mayonnaise, sour cream or yogurt, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice, and cheese in a bowl. Set aside. 
3. In another bowl, mix vegetable oil, salt, and remaining 1/2 teaspoon chili powder. Add corn and toss until evenly coated OR brush oil mixture evenly onto corn.
4. Grill corn over coals, turning occasionally, until lightly charred on all sides--7 to 12 minutes. Removed from grill and place in a bowl with mayonnaise mixture, tossing to coat evenly. Alternatively, spread mayonnaise mixture on individual ears with a knife. Serve immediately.

Slow Cooker Chili Mac

Now that I have a very small human in my life, I am once again re-discovering the joys of the slow cooker. My son is so mellow in the morning, so preparing dinner in the morning is best, so it is ready in the evening, when he may not be as mellow. I have this great book 'Not Your Mother's Slow Cooker Recipes for Two' and it really does have some great ideas in it. Here's a recipe for Chili Mac, which I have never made in my life, nor eaten except freeze dried while backpacking. For some reason it sounded delicious to me, and it was! This is a super simple recipe, and easy ingredients to prepare.

What's in it
1 small onion, chopped
1 lb ground dark turkey
2 cans 14.5oz diced tomatoes, drained (can use fire-roasted)
1 Tbl chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/2 lb macaroni, parcooked (can use whole grain pasta)
1 can corn, drained
2oz can sliced black olives, drained
2 C grated sharp cheddar cheese

How it's made
In a skillet (cast iron if you have it) saute the onions in olive oil until soft, then add ground turkey, stirring and breaking into pieces, until cooked through. Drain and add to slow cooker. Add tomatoes and spices to slow cooker, and stir to combine. Cook on low for 4 hours.

Meanwhile, cook and drain your pasta.

After 4 hours add remaining ingredients to slow cooker except for cheese, and stir to combine. Cook on low for another hour or so.

Serve in bowls topped with cheese. Enjoy!

Amber's Lasagna

It amazes me we do not yet have a recipe for lasagna on RFL yet! I've been making it often recently, and I think I am moving towards perfecting a recipe. That's the trouble with lasagna, is that there is so many different ways to make it, that it is hard to put it all down in one recipe. Here is a method I have cobbled together from a few different recipes, and it seems to be consistently yummy. The real secret to delicious lasagna is the sauce, so that is what you will be spending most of your time making in this recipe.

What's in it
1 package no-boil lasagna noodles
1 bunch chopped fresh basil (divided)
oregano and other preferred italian spices
1 onion, chopped
several cloves garlic, minced (divided)
1 can marinara sauce (28 oz) or a couple jars of your favorite pasta sauce
1 can diced tomatoes
1 pound uncooked italian sausage, removed from casing and chopped (can choose sweet, hot or cheesy herb, etc)
2 cups sliced mushrooms
lots of fresh spinach (at least one bag, if you are buying bagged, and don't forget to wash!)
2 blocks grated havarti cheese (or a mixture of havarti and mozzarella)
1 cup fresh grated parmesean cheese
optional: 1-2 cups cottage cheese

How it's made
Start by making the sauce. In a dutch oven or stock pot, heat olive oil and saute the onion, garlic (reserve some garlic for later) and sausage, until sausage is browned and onions are translucent, season with salt. Then add half the chopped basil and other italian seasonings you have on hand (oregano, thyme, chili flakes, etc). Saute until basil is wilted. Add sauce and tomatoes and bring to simmer. Simmer on low for at least a half hour, to blend the flavors.

Prepare the rest of the ingredients: Combine shredded cheeses in a bowl. Saute garlic in olive oil in a skillet. Add sliced mushrooms and cook until water is evaporated from them, and they are mostly cooked (do not over cook). Add spinach and saute until spinach is wilted.

Once all ingredients are prepared, set up assembly line of noodles, sauce, mushroom/spinach, cheese, chopped basil. Pre-heat oven to 425 degrees, and pull out your large lasagna casserole dish. Spread small amount of sauce on bottom of pan, then layer noodles, sauce, mushroom/spinach, cheese and basil. You will be able to make three layers, but be sure to reserve sauce and cheese for very top (4th layer). It helps to apply even pressure to noodles once you lay them down, to compress all ingredients together, just try not to crack the noodles. Your top layer should just be sauce, and have some cheese set aside to sprinkle on top, later. Cover pan with foil (tight) and bake for at least a half hour, until bubbly. Remove foil, sprinkle cheese on top, and bake for another 10 minutes or so until cheese is melted and browned a bit. Remove from oven and let sand at least 20 minutes before serving.

The beauty of lasagna is you can add or subtract ingredients as you desire. You can add bell peppers or other veggies into the mushroom/spinach mixture. Or change up the cheese options. You can layer in sliced hard boiled eggs, as well. For a little more heat, use hot italian sausage and add more chili flakes to sauce. If you don't want to use sausage you can use ground beef. You can also make a huge batch of sauce and use more later for pasta or stuffed shells. Or freeze for next time.

Enchiladas Suizas

I made these enchiladas to drop off for our friends who just had a baby. Enchiladas are great because they aren't very labor intensive and you can make them ahead of time. (And who doesn't love a gooey cheese-y comfort food dish at this time of year.) Done and done. I went to look up this recipe and realized that there were no photos posted, so I took a couple and added them here. I figured I would re-post this 2009 recipe while I was at it. We'll call it a belated día de los muertos post...
___________________________________________________________________________
Living in Mexico, this was easily one of my top five dishes to order. (Which, if you have ever been to Mexico, you'll know that's really saying something. So much good food!) As far as I'm concerned, enchiladas suizas are without a doubt the best enchilada out there. Creamy, cheesy chicken and green chile sauce? Yes, please. And just so you know, it would be nearly sacrilegious to make enchiladas with flour tortillas. (In fact, corn is always best, in my not-so-humble opinion.)

This recipe is a variation on one I found about five years ago in the San Francisco Chronicle Food Section. The woman who wrote it got the recipe from the family running the bed and breakfast where she stayed. The original version calls for making the salsa verde from scratch, but I didn't want to spend all day on this and just used canned green enchilada sauce. Some brands are better than others, and while I've yet to do a brand by brand taste test, I know that El Pato, Las Palmas and La Victoria are decent.

(If you are wondering, the word suiza, surprisingly enough, means Swiss. Apparently Swiss immigrants in Mexico often ended up making cheeses and other dairy products, like the crema Mexicana in this dish.)

Enchiladas Suizas

~Print Recipe~

The Chicken

• 2 chicken breasts (It called for bone and skin, but we used boneless/skinless.)
• 1/4 of a white onion
• 1 clove garlic
• 1 quart chicken broth

1. Rinse chicken and put in a 4 quart pot with the onion quarter and garlic. Add broth. If the chicken is not completely covered, add water until covered. Bring to a simmer, then reduce heat and simmer for 20 minutes.
2. Remove from heat and let chicken cool in broth for 20 minutes. Remove chicken from broth and when cool, shred it.
   
3. Save the broth for use in any recipe calling for chicken broth. (We used it to make tortilla soup.)

The Enchiladas

• 2 tablespoons + 1 teaspoon canola oil
• 10 large corn tortillas
• 4 cups (or more) green chile enchilada sauce (spicy, if you like!)
• Shredded chicken from above
  
• 1/2 cup chopped white onion (optional)
  
• 3 cups grated manchego or Monterey Jack Cheese (We used cheddar and it was fine.)
• 3/4 cup crema Mexicana (We had to substitute sour cream; it's definitely not as good as the real stuff.)

1. Heat 1/2 tablespoon of the oil in a wide skillet and fry the tortillas (1-2 at a time) to soften them, turning once--about 20 seconds on each side. Stack them as you finish. Add more oil to the pan as needed.
2. Preheat your oven to 375 degrees.
   
3. Use 1 teaspoon oil (I used a spray instead) to coat a 12x9 inch (or so) baking dish. Spread 1 cup of green sauce over the bottom of the dish.
4. Moisten the shredded chicken with 3/4 cup of the green sauce.
5. For each enchilada, spoon some of the chicken, some chopped onions and some shredded cheese down the middle of a tortilla. Roll it up and place seam side down in the dish.
6. When all of the enchiladas are in the dish, spread 1 tablespoon of crema over each one. Pour 2 cups (or more as desired) of the green sauce over the enchiladas, then sprinke more grated cheese all over the top.
   
7. Bake for 12 to 15 minutes, until heated through and bubbly. Pass the remaining salsa verde at the table.

Nachos

Oh tasty nachos, they are based on a type of food formula I love to make and eat: ingredient layering. This same formula can also be found in waffles, ice cream sundaes, hobo pies, lasagna, you get the idea. I usually find myself eating nachos during a pub happy hour, or perhaps when Lauren makes her chili nachos, but I rarely find myself making nachos myself. If I am craving a taco inspired meal, I usually fall back on my favorites: taco salad, stuffed quesadillas, or tortilla soup (a hidden benefit of all these is they are very inexpensive meals).

On a recent ski trip to Mammoth, we made taco salad, and after having it a couple nights, ended up taking all the leftover ingredients and making nachos for the Super Bowl. A couple nights ago we made tortilla soup, and again found we had some leftover ingredients, which were perfect for whipping up a batch of nachos. Moral of the story? Make up a dinner of your favorite mexican theme, and instead of having leftovers of the same dish for a week, save ingredients to make nachos later in the week.

Nachos are an incredibly flexible dish. They can be made with any toppings you choose, or you have on-hand. They can be made single serving or for a crowd. It takes minimal preparation, and is incredibly affordable. Plus, your nachos will taste so much better than the local pub! The recipe below is merely a guideline, feel free to experiment and add different types of fresh ingredients you have on hand. I would recommend keeping it simple though, so you don't end up with soggy nachos.

What's in it

Tortilla chips or totopos (homemade tortilla chips)

cooked chicken (perhaps leftover from enchiladas or tortilla soup)

cooked ground beef

can black, kidney or refried beans

can jalapenos

can chile

chopped fresh vegetables - bell pepper, chile, onion, green onion, tomato, olives

grated cheese (I recommend colby jack)

sour cream or mexican table cream

lime

avocado or guacamole

salsa

chopped cilantro

tapatio or hot sauce

get crazy - pineapple, cooked squash or potato, peaches, grilled shrimp...

How it's made

Preheat your oven to 450 degrees. Line a baking sheet or oven proof plate/platter with foil (for easy clean up). Make totopos (using Alexis' recipe linked above) or use ready made tortilla chips. Layer about a third of your tortilla chips on your pan/plate. sprinkle cheese on top and a few other ingredients like meat and beans. Layer half remaining chips and sprinkle with more cheese and half remaining ingredients (but not salsa, avocado, cream, cilantro, lime). Layer rest of chips, sprinkle cheese, add remaining ingredients (except salsa, avocado...) then top with remaining cheese. Put in oven and bake until cheese is melted and veggies are at least warm, if not broiled a bit. Turn up the heat if need be. It will probably take 7-10 minutes.

Remove from oven and top with remaining fresh ingredients.

Pictured above: (made from leftover tortilla soup) totopos, colby jack, chopped tomato, chopped green onion, shredded cooked chicken, sour cream, avocado.

Pictured below: (made from leftover taco salad) tortilla chips, cheese, olives, salsa, sour cream, avocado, bell pepper, cilantro, green onion, black beans.

Cheesy Broccoli Lasagna

I've been making lasagna for many years now, and I usually make a very traditional style lasagna, and enough to feed an army for a week. This recipe came from Sunset, I think. I've been on the lookout for a good vegetarian lasagna, and this one hit the mark. The broccoli - slightly roasted from the oven- provides a very hearty base for flavor and texture. Then with a few simple tricks with the cheese and sauce, you achieve the perfect balance of creaminess and veggieness. The icing on the cake is this lasagna is a cinch to make, and comes in a much more respectable size than most. I highly recommend it for a weeknight dinner (leftovers for lunch!) paired with a light caesar salad topped with easy homemade croutons.

What's in it

15 oz ricotta cheese

1 lb frozen broccoli florets, thawed, patted dry and chopped (next time I'll try fresh)

9 oz grated mozzarella cheese

1/2 C grated parmesan cheese

spices: salt, pepper, oregano and basil

16 oz marinara sauce

1/2 C heavy cream

8 no-boil lasagna noodles

How it's made

Pre-heat oven to 400 degrees. Reserve 1/4 C mozzarella and 1/4 C parmesan in a small dish. In a large bowl, combine ricotta, broccoli, remaining mozzarella and parmesan, spices. In a small bowl, combine cream and sauce.

In a 9x9 baking dish, spoon a thin layer of the sauce mixture on the bottom. Top with 2 noodles. Cover with 1/4 of remaining sauce, and 1/3 of remaining cheese mixture. Repeat 2 more times. Top with remaining 2 noodles and sauce. Sprinkle reserved mozzarella and parmesan on top. Oil a piece of foil and tightly cover pan. Bake 35-40 min, uncover and bake 10 min more or until golden on top. Let cool before serving.

Roasted Pear Salad with Blue Cheese and Walnuts

Ever have a recipe that you know you want to make, but it takes you a little while to actually get around to making it? Ever have one that took you two years to finally make? Well, this is mine.

I first saw this recipe while I was at the gym. I've mentioned before that watching the Food Network was basically my main reason for going to the gym. (I don't have cable, OK?!) If my timing was wrong, I'd get stuck with Paula Deen or Sandra Lee. But if the stars aligned in my favor, I'd get to watch Ina Garten's show, The Barefoot Contessa.

Ina's recipes always look delicious and she seems like she'd be a sweet person to have as a next door neighbor. So there I was one day, all sweaty and whatnot, and Ina comes on and makes this wonderful looking pear salad. It's got blue cheese and walnuts and dried cranberries, and all manor of delicious ingredients. And it doesn't look hard to make. I put it on my mental list of recipes I really want to try.

Subsequently, I went so far as to bookmark the recipe on my laptop. It languished there for two whole years. I never forgot about this recipe, but somehow I never went out of my way to get the ingredients, either. Then last week, somehow after all this time, it happened.

Pears were on sale at my normal supermarket, so I bought two. Later, on a whim, I stopped at a Grocery Outlet--which by the way has an excellent cheese selection if you didn't already know. I got a big hunk of blue cheese for next to nothing. I knew I had nuts and cranberries on hand. This was finally coming together! I picked up some spinach and lemons and I was ready to go.

Or so I thought. As I started making this salad, I realized that I used up my dried cranberries making some cookies recently. I dug around and found some dried blueberries--sometimes you have just have to substitute. Then I got to the part about apple cider, which I never have on hand and forgot to buy. "Oh man, I really blew it now," I thought. Just when I thought I had it! I was trying to come up with something I could use in place of apple cider...

when Mark reminded me that I randomly happened to have some on hand, probably for the first time ever. I am working in a fifth grade class and after their Christmas party we had extra Martinelli's left over. The teacher gave me a bottle. I had completely forgotten about it. But there it was in my refrigerator--a veritable Christmas miracle, if you ask me!

Long story not-so short, this recipe finally came together (in adapted form) two years after it initially piqued my interest. It was oh so worth the wait.

Roasted Pear Salad with Blue Cheese and Walnuts

~Print Recipe~

• 2 pears, ripe but still firm
• 1/4 cup fresh squeezed lemon juice (from about 1 lemon)
• 3 oz. blue cheese, crumbled (plus more for sprinkling)
• 1/4 cup dried blueberries or cranberries
• 1/4 cup walnuts or pecans (plus more for sprinkling)
• 1/2 cup apple cider
• 2 tablespoons red wine or port
• 1/3 cup lightly packed brown sugar
• 1/2 cup extra virgin olive oil
• 1 lb. baby spinach or arugula

1. Preheat the oven to 375 degrees. Peel the pears and slice them in half lengthwise. Chop off a little of the rounded sides so that they will be sit steadily in the baking dish. Scoop out the seeds with a spoon or melon baller, leaving a well for the filling. Toss the pears in the lemon juice, to help them from browning. Arrange the pears, core-side up in a small baking dish and set aside.
2. In a small bowl, mix together the blue cheese, berries and nuts. Divide the mixture among the wells in the pears, compacting it into the wells and mounding it up a bit. (If you have extra, sprinkle it on the salad.)
3. In the same bowl, mix the apple cider, wine and brown sugar. Stir to dissolve the sugar. Pour over and around the pears in the baking dish. Bake pears, basting occasionally with the liquid, until tender--about 30 minutes.
4. Meanwhile, just before the pears are done, whisk together the olive oil and lemon juice. After you take the pears out of the oven, add 1/4 cup of the basting liquid to finish the dressing. In a large bowl, toss the greens with the desired amount of dressing. Pour rest of dressing into a serving vessel.
5. Separate the greens onto 2 large plates. Place 2 warm roasted pear halves on each bed of greens and sprinkle with desired about of blue cheese and nuts. Serve immediately, with extra dressing on the side.

Serves 2 as a main course or 4 as an appetizer

Brussels Sprouts Gratin

Brussels Sprouts are a seriously misunderstood and undervalued vegetable. I love brussels sprouts. I think I have always loved them, but ever since I have discovered the many ways of preparing brussels sprouts, I seriously cannot get enough of them. I also love helping people learn to love brussels sprouts. If I can convert one person to become a non-eater to an eater with one dish, then my job is done.

I found this recipe in Bon Appetite under the 'Learn to Love It' section. Of course I had to test out the recipe. I ended up making it for Thanksgiving and it was a hit! Who wouldn't love brussels sprouts combined with cream and cheese? It's a great every day dish as well, a hearty side to any meat dish.

What's in it

1 lb brussels sprouts, stems and outer leaves removed

2 Tbl butter melted plus enough to butter dish

1 tsp salt

1 tsp red pepper flakes

1/2 C heavy cream

1/2 C grated white cheddar cheese

1/2 C bread crumbs

How it's made

Preheat oven to 400 degrees and butter a 2 quart baking dish. Bring a large pot of salted water to a boil, add the brussels sprouts and cook 8 minutes. Drain the brussels sprouts and coarsely chop.

Transfer brussels sprouts to baking dish and toss in the pepper flakes and salt to taste. Spread evenly and pour the cream on top. Sprinkle with the cheese and bread crumbs and drizzle butter on top. Bake until bubbly and golden brown, about 15-20 minutes.

Chilaquile Casserole

Alexis officially gets credit for exposing me to chilaquiles from her post here on RFL, but the first time I actually ate them was at Rudy's Can't Fail Cafe in Emeryville (across from PIXAR). They are delicious and I crave them all the time. So I was pretty ecstatic when I found a recipe for a casserole version in one of Mollie Katzen's books - Still Life With Menu. It's super simple and easy to improvise on. Don't be afraid of the casserole, either. I've nostalgically come to love them in the last year, even though I hated them as a kid. So throw on an apron and whip this tasty dinner/breakfast/lunch/midnight snack up!

What's in it

12 corn tortillas

2 4oz cans chopped green chiles

3 C grated jack cheese

salt and pepper

4 eggs

2 C buttermilk

Optional additions

1-2 C pinto beans

1-2 C corn

1/2 lb firm tofu, cut in thin slices

1 C chopped and sauted onion

1 small zucchini cubed and sauted

How it's made

Preheat oven to 375 degrees and butter a 9x13-inch pan.

Tear 6 tortillas into bite sized pieces and layer on the bottom of the pan. Distribute half the chiles and half the cheese on top (and any additional ingredients).

Tear the rest of the tortillas and sprinkle on top, then follow with the remaining cheese and chiles, etc.

Beat the eggs and buttermilk with the salt and pepper and pour on top of the casserole.

Bake for 35 minutes uncovered. Serve hot, warm or at room temperature.

Cheese Ball

That's right, I said it: cheese ball. Mmmm hmmm. It may not look like the most appealing thing ever, but think about it--who doesn't like cheese? (Any and all cheese-haters can leave right now, thank you.) I believe the premise stands that if you take a bunch of ingredients that taste wonderful alone and you mix them all together and coat them with toasted pecans, the result is destined to taste good. There's just no arguing with that logic--it's iron clad, I tell you.

And so it was. I needed an hors d'oeurve-type dish for a small gathering on New Year's Eve and I happened to come across two different recipes for this dish in my pile of recipe clippings. Apparently, the idea of a cheese ball had been percolating for some time. Well over a year, in fact--I first discovered the delights of this cheese ball phenomenon before a Thanksgiving dinner in 2008, compliments of my dear friend Jesse Kaminski. It was savory and addicting. And better than a dip any day. I'm pretty sure I asked for the recipe back then, but Jesse made me wait.

As I was perusing my recipe cut outs (from The Oregonian and Bon Appetit), I decided what I really wanted to serve was Jesse Kaminski's cheese ball. So I asked for the recipe--and voila! In five minutes time, it was in my inbox. Jesse Kaminski saved the day, or at least my cheese ball. Thank you, Jesse!

What follows is my interpretation of the Original Jesse Kaminski Cheese Ball, allowing for some adjustments around ingredient availablity and other sources' suggestions:

Cheese Ball

~Print Recipe~

• 1 cup packed finely shredded extra sharp white cheddar cheese
• 1 8oz. package of cream cheese
  
• 1 12 oz. package of Alouette Soft Spreadable Cheese (I used the garlic and artichoke flavor. Jesse Kaminski calls for 1 jar of Old English pimento cheese, which alas, Fred Meyer does not carry.)
• 1 tablespoon Worcestershire sauce
• 1/2 of a medium white onion, finely diced
• 4 pequillo peppers, from a jar, finely diced (available at Trader Joe's. Roasted bell peppers would also work.)
  
• 1 cup chopped, toasted pecans

1. Mix all three cheeses, Worcestershire sauce, onion and pepper in a large bowl, until fully incorporated. 
2. Chill mixture in the fridge or freezer if it is too soft to form into a ball. Spread pecans on a plate.
3. Form the chilled cheese mixture into a ball with your hands or a spatula. Roll the cheese ball in the pecans until completely coated. 
4. Serve with crackers.
   

French Onion Soup

It started with a Dutch oven. Or at least the desire for one. I'd read countless recipes that called for a Dutch oven, but usually by the time I saw those words I'd stop reading since I was not lucky enough to own one. At first, this struck me as a minor inconvenience. But, over the years, the Dutch oven recipes starting adding up. And I know that Amber uses a Dutch oven frequently. Slowly, I came to realization that I, too, needed a Dutch oven. So I kept my eye on them. Every time I went into Sur La Table, I'd check to see if the Le Crueset were on sale. (Or course, even if they were I couldn't afford them. But, they're just so pretty!) I spied a Mario Batali version, cheaper but still a bit much.

Then my mother gave me a bit of money for my birthday. I thought long and hard about what I wanted. I knew I wanted something to cook with. New measuring cups and spoons? A cast iron skillet? A Silpat? It wasn't enough money for a Le Crueset, but I decided if I could find a bargain on a Dutch oven, that's what I'd get. The deal was sealed when Smitten Kitchen, my favorite food blog, put out a gift list with a Dutch oven at the top. I felt I must have one.

Randomly, I was at the store a few days later and a found Lodge Color 6 quart Dutch oven for 20% off! It turned out to be only $63! That certainly seemed like a steal, so I picked out a blue one and brought it home. (Thanks, Mom!)

And then I realized I didn't know what to make. After all of those recipes I'd flipped past or clicked on, I couldn't think of a single thing to cook in my new Dutch oven! So I did what anyone would do these days---I searched the internet. Most of the top searches pulled up camping recipes. Fail. I searched a couple food blogs, to little avail. Where were all of those Dutch oven recipes, now?! A Cook's Illustrated search turned up a few ideas---including a Best French Onion Soup recipe...where the onions alone cook for almost 3 hours! I don't usually have time for such things. But--and this is why I love Cook's Illustrated---they also included a Quicker French Onion Soup recipe. Score! (The secret is microwaving the onions for 20 minutes before browning them.)

With the help of my friend Libby, I got to do two new things in one day: make French onion soup for the first time and, finally, cook with a Dutch oven. I'd say it was a productive day!

French Onion Soup
~Print Recipe~

• 6 large yellow onions (around 4 pounds), halved and cut pole to pole into 1/4 inch slices (onions sliced this way retain their shape better)
  
• Table salt
• 3 tablespoons unsalted butter, cut into 3 pieces
• 2 cups water, plus extra for deglazing
• 1/2 cup dry sherry
• 4 cups low-sodium chicken broth
• 2 cups beef broth
• 6 sprigs fresh thyme
• 1 bay leaf
• Ground black pepper
• 1 baguette cut into 1/2 inch slices
• 8 oz. shredded Gruyere cheese

1. Combine onions and 1 teaspoons salt in a large, microwaveable bowl. Cover completely with a microwaveable plate. Microwave on high for 10 minutes, stir, and microwave for another 10-15 minutes, until onions are soft and wilted. Drain liquid from onions.
2. When the onions are nearly done, melt butter in a Dutch oven over medium-high heat. Add wilted onions and cook, stirring frequently and scraping the pot, 15-20 minutes-- until all liquid evaporates and onions are brown. Cook another 6 to 8 minutes, stirring frequently, until a dark crust (fond) forms on the bottom of the pan.
3. Stir in 1/4 cup water and scrape the pot to loosen the crust, then stir and cook until the water evaporates and a dark crust begins to form--another 6 to 8 minutes. Repeat this process (deglazing) another 2 times. Onions should be very dark brown. Add the sherry and stir until it evaporates--about 5 minutes. 
4. Stir in chicken and beef broth, 2 cups of water, thyme, bay leaf and 1/2 teaspoon salt. Scrape any last browned bits from the pot. Turn heat to high and bring soup to a simmer. Then reduce heat to low, cover the pot and simmer 30 minutes.
5. Meanwhile, preheat oven to 400 degrees. Place baguette slices in a single layer on a baking sheet and bake for about 10 minutes---until the bread is crisp and golden. Set aside. Turn oven up to broil.
   
6. Remove and discard herbs from the soup. Season to taste with salt and pepper. 
7. Adjust oven rack to about 6 inches from broiler. Divide soup among oven safe bowls. Place bread slices on top of soup, without overlapping. Sprinkle each serving generously with grated gruyere. Place bowls on a baking sheet and broil until cheese is melted, about 3 to 5 minutes. Let cool a few minutes before serving. 

(Serves 4 to 6)

Peachy Pizza

Pizza by far is my favorite meal to eat and to make. Andy and I have developed some pretty tasty topping choices over the years as well, mostly inspired by The Cheeseboard.

A couple weeks ago we had Pizza Night and made three pizzas, to eat for dinner and freeze for lunches in the upcoming week.

We're big fans of the dough Trader Joe's makes, that you can roll out yourself. They have regular, herb garlic and wheat to choose from. Before I found their dough, though, I used Acme or Semifreddi's bread (ciabatta or rustic italian style) sliced in half and open faced.

TJ's also has a variety of options for sauces, from the fresh tub of sauce, to a jar of 'pizza sauce', to canned marinara sauce. We usually go for the jar or can for economy.

The mozzarella usually comes from TJ's or Country Cheese in Berkeley. I also throw on whatever cheese I happen to have lying around (usually monterey jack). Pick your favorite flavors, as cheese is just as important as the other toppings.

My new favorite topping are peaches. I had them on pizza for the first time at Cheeseboard last month, and it was life-changing.

Toppings for a Peachy Pizza

fresh peaches sliced thin

caramelized onions

leftover grilled chicken, sliced

chopped parsley

fresh sliced tomatoes

Other Favorite Pizza Toppings

lemon zest

fresh corn kernels

sauteed mushrooms

sliced bell pepper

broccoli!

fresh basil

abalone

artichoke hearts

green onions

Once your pizza is assembled, cook according to directions, or until crust is crispy and cheese is melted. Remember, anything in your fridge is a good candidate for pizza. I like to think of pizza more as 'garbage pie', so don't be afraid to use your leftovers!

Iron Chef: Farmer's Market

Tonight I had a little competition (by myself), Iron Chef style. I realized I had a bunch of really gorgeous produce and no idea what to do with it all before it went bad. So I made up a few things, and tried a few things for the first time, and it came out pretty darn good. This is apparently what happens when I have to cook by myself. If you live within a one mile radius of me, you've probably realized I hate cooking and eating by myself, so this was a fun alternative. The only thing missing was Alton Brown's narrative.

Secret Ingredient: Eggplant

Optional Ingredients: Onion, egg, bread, cheese, parsley, broccoli, potatoes, tomatoes, yogurt, honeydew melon, peaches, pears, vinaigrette, salt and pepper

The Theme: Layering

Timeline: 30 minutes

Play-by-play:

I started by washing and slicing the eggplant in thick slices, then salting it heavily to rest - because that's what Michelle says to do with eggplant.

Then I pre-heated the oven to 400 degrees, washed the chopped broccoli, and placed it in a baking dish with the tomatoes from my garden. I tossed with vinaigrette and salt and pepper with dill. Once heated, I baked for 20 minutes.

I sliced and plated the honeydew.

I preheated my George Foreman Grill. Once heated, I grilled the eggplant tossed in vinaigrette and pepper. (I should have sliced them thicker for the GFG to work better.)

I heated my mini cast iron skillet and melted butter. I added the chopped onions I had chopped a few days ago, and sauteed them. Then I added two eggs on top, sunnysideup style, sprinkled with salt and pepper, and topped with parsley. Covered with lid and let cook/bake for 5 minutes. Then sliced cheddar cheese.

Once everything was done cooking, I plated two slices of eggplant, topped them with the sliced cheese, and added the onion/egg/parsley on top - which melted the cheese. Broccoli and tomatoes went on the side with the honeydew. It was all very delicious, and felt complete, since everything was cooked so differently (raw fruit - roasted veggies - grilled eggplant and baked egg). The eggplant was the most surprising, it turned out fabulous in the GFG.

Hobo Pies

Hobo Pies are the best camping treat you can make, even better than s'mores.  They are very versatile; you can make them on a grill or campfire, at home or camping.  Rossillini first taught us about Hobo Pies on an A's Spring Training trip five years ago.  He grew up making hobo pies when he lived in Ohio.  Over the last five years we have created some hobo masterpieces with many groups of friends.

So what exactly is a hobo pie?  It starts with a cooking iron, or what we like to call a hobo pie maker.  This can be used directly in a campfire, or on top of a grill or stove.  It's best to preheat the maker before using it.  Then, you would butter or spray with oil each side of the iron on the inside, to prevent sticking.  If you're going for a 'pie' style hobo, next comes two pieces of cheap white bread pressed into either side of the irons.  Then put in your filling (see below), and close the maker and cook over heat until bread is toasty brown.  They are a bit messy, so if sharing with a group around the campfire, it's best practice to take a bite and pass it along.

The best part about hobo pies are they are incredibly versatile.  You can pretty much cook anything you have laying around in one.  Here are some ideas below for the different types of styles of hobos - you can use any combination of ingredients depending on taste and style. Recently I had an epiphany that it's basically just like Raclette, just a different style.  That opened up so many more possibilities. 

Dessert Pie:

white bread for each side of the maker

canned pie filling

fresh fruit - berries, bananas, peaches, etc.

chocolate

marshmallows

cookies

candy

honey

peanut butter

Dinner Pie:

bread for one or both sides of the maker (if just one, serve bread on bottom)

mini tortillas for one or both sides of the maker

cheese

chopped veggies (any kind!)

eggs

tomatoes sliced or chopped

herbs and spices

sausages/hot dogs

onion

Breakfast Egg Pie: 

(hobo pie makers make the best eggs on the planet! I make them at home all the time.)

bread for one side of the maker (served on bottom) or no bread

egg

cheese

onion and veggies

salt and pepper

Stuffed Burgers

I might start rating my recipes by how many "mm-mmm's" the food gets from John. This just happened to be a 5. Growing up my dad would make stuffed burgers from time to time. Dave is known to order them at McMenamins. So I thought it was my turn to give them a try. This is what I did:

First, I bought just over a pound of the 20% fat ground beef from New Seasons. I know 20% fat sounds like a lot when you see it next to the 10% or 5%, but when you're dealing with grilled burgers it equates to grilled goodness.

Second, I cut a large yogurt container so I was left with a two-inch ring measuring from the rim. This is the form I used to mold the burgers. They actually make a tool for this you can buy for $20...or you can make your own.

Thirds - I like to make 1/3 pound burgers..when you're dealing with 20% fat meat a good portion of the meat melts away and the 1/3 lb burger is actually just right. Separate the 1/3 lb portions into halves.

Fourth, press one half of the meat into the mold. Make sure to really work it into the entire space. This will make sure your burger holds together when you cook it. I usually flip it and then press it in again. Once you've done this, with the meat still in the mold, sprinkle finely chopped fillings (cheddar cheese, green onions, red onions, blue cheese, mushrooms, sundried tomatoes, etc. what ever suits you). Then free-form the second half of the meat into a disk and place it over the other meat and toppings in the mold. Kind of like a top pice crust.

Fifth, press the top all around and work specifically around the edges. Flip it over, use mold again, and do a final pressing. If you don't press it well enough you run the risk of the burger splitting open on the grill and loosing your fillings and maybe even part of your burger.

Sixth, grill. The burgers in the image above are a little more well done than I usually like. It just happened. And we didn't have any tomatoes to top, but the green onions and lettuce were from our garden. With a little bacon, some BBQ sauce and mustard they still tasted soooo good.

Enjoy!

Rustic Veggie Melt

The other day I needed a quick dinner and I ended up with a delightful meal worth posting.

My sister works at New Seasons and is able to bring home a lot of produce for free. When ever something is dropped or bruised or on the verge of going bad they set it aside. It's from this group of veggies she can pick some for us to enjoy at home. She brought home a lot of squash, peppers and onions which she chopped and roasted. I walked in when the veggies were coming out of the oven, which drastically reduced my overall cooking time, but it's still easy. Here are the instructions:

Pre-heat oven to 400 degrees

Rinse and chop various veggies, in this case we had green and yellow squash, red and green bell peppers, yellow onions and whole cloves of garlic. Toss veggies with olive oil, salt and pepper. You can add fresh herbs too. We had thyme, rosemary, and oregano. Roast in glass baking dish until all veggies are cooked through and starting to brown, tossing at least once. Remove from oven and set aside to cool slightly.

Increase oven to Broil.

Cut thick slices of sourdough and lay them on a flat cookie sheet, covered in foil if you like foil.
Scoop some of the roasted veggie mixture onto each slice of bread and spread it to the edges. Sprinkle with fresh chopped basil or other herb if you have it. Then layer some jack or mozzarella cheese over the top. Place in the oven on middle rack and watch until the cheese just starts to bubble and the edges of the bread are toasty. Remove from the oven and seve immediately.

I didn't have the energy to make a whole salad to go with this so you can see I just tossed some avocado pieces with lemon juice, salt and pepper.

Total time with roasting veggies is about 1 hour (most of which you are sitting while veggies cook)
Total time with pre-roasted veggies is about 10 minutes. If you pre-roast veggies they can be stored in the frig for a few days and you can have this meal for an easy lunch or brunch with an egg on top.

Enjoy!

Kale Quiche

I have never made a quiche before, and I am realizing now that is a very big mistake on my part.  They are delicious and fairly easy to make.  I got this recipe from my CSA box, and this is the only way I have found I like to eat kale.

What's in it

1 bunch kale or collard 

1 small onion chopped

salt and pepper

olive oil

5 eggs

3/4 C milk

1/2 shredded cheese

1 pie crust

How it's made

Preheat oven to 350.  Slice kale into thin ribbons, then spin in salad spinner if needing a wash.  Heat the oil in a pan, then add onion and cook until soft and tender.  Add kale and saute another few minutes until tender.  Remove from heat and salt and pepper to taste.

Beat eggs and milk together until frothy.  Add kale mixture to pie crust and stir in cheese.  Pour eggs on top and gently stir in.  Bake 35-45 minutes until set in the middle.  Cool 5 minutes before serving.

Broccoli Salad

This is another dish I made for our Easter BBQ yesterday.  It was very delicious, and a great alternative to a standard lettuce salad.  It's the first time I made it myself, although my Mom always made a great broccoli salad.  I added and substituted a couple ingredients from the standard recipe, and I recommend you do the same thing, depending on your tastes.

What's in it 

Broccoli crowns chopped into bite sized pieces (you could blanch if you like)

Cooked bacon, chopped

Red onion, chopped (I pour boiling water over it to blanch it and cut the rawness a bit)

Sunflower seeds

Walnuts toasted

Dried cranberries

Cheddar cheese shredded

Creamy salad dressing - I used creamy poppy seed, which Trader Joe's just started carrying, otherwise Brianna's is the original brand.

How it's made

Combine all the ingredients and eat! If you can, it's best to let marinate in the refrigerator beforehand.