Vegetable and Rice Casserole

From Shirley Evans

Serves 6-8

This is great with any vegetables you like.
Spinach is great.  I also like it with broccoli florets and some thin slices of red peppers.
Use your imagination.

2 Tbl olive oil
2 medium onions, sliced
3 cups sliced mushrooms
3 cloves garlic, minced
2 cups spinach
4 cups cooked brown rice
2 cups skim milk
2 Tbl flour
1 tsp salt
1 tsp pepper
1/2 cup cheddar cheese, or any cheese you like.

Preheat to 375.
In skillet, saute onions, mushrooms, garlic in olive oil until cooked, but not browned.
Add spinach and cook until wilted.
Pour rice mixture into a greased 8x8 or 8x12 baking dish.
In the same skillet, combine milk and flour.  Cook and whisk until thick.
Stir in salt, pepper.
Pour the white sauce over rice mixture and stir together.
Top with cheese.
Bake about 20-30 minutes until hot and bubbly and cheese is melty and slightly browned.

Potato-Fennel Gratin

Another great side dish from Carol and Nolan Buck, Eden Prairie, MN


Serves 10
If you make this in a nice serving dish, it looks wonderful and can go from oven to table.
This can be cooked days ahead and reheated at 350 for about 30 minutes.


Preheat oven to 350.  Butter a 10x15x2 (10 cup) baking dish.

2 fennel bulbs
1 yellow onion, thinly sliced
2 Tbl good olive oil
1 Tbl butter
2 lbs russet potatoes (4 large potatoes)
2 cups plus 2 Tbl heavy cream
2  1/2 grated Gruyere cheese (1/2 pound)
1 tsp kosher salt
1/2 tsp ground black pepper


2 small fennel bulbs--remove the stalks and cut the bulbs in half lengthwise.  Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel.  Saute the fennel and onions in olive oil and butter on med heat for 15 minutes, until tender.

Peel potatoes, thinly slice them,  Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups Gruyere, salt and pepper.  Add the sauteed fennel and onion and mix well.

Pour the potatoes into baking dish.  Press down to smooth the potatoes.  Combine the remaining 2 Tbl of cream and 1/2 cup of Gruyere and sprinkle on top.  Bake for 1 1/2 hrs, until the potatoes are tender and the top is browned and bubbly.  Allow to set for 10 min or so and serve.

Twice-Baked Cheddar Cheese Potato Casserole

Makes 12 servings

8 medium baking potatoes, about 8 oz each
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
1/2 tsp pepper
10 strips bacon, cooked and crumbled, divided
2 cups, about 8 oz, shredded cheddar cheese, divided
4 green onion, chopped, divided

Preheat oven to 425.
Scrub potatoes; pierce several times with fork and bake 45-60 minutes or until tender.
Remove from oven.
Reduce oven temperature to 350.

When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop out pulp and place in large bowl.  Stir in sour cream, milk, salt and pepper.

Reserve 1/4 cup crumbled bacon for topping.
Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture.
Don't overmix.

Transfer mixture to a greased 11x7 baking dish.  Top with remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15-20 minutes until heated through and melty.

Broccoli, Bacon and Grape Salad

Shirley Evans
From Annette, a neighbor in Snohomish
Serves about 15

1 lb bacon, into 1"pieces, cook until crisp and drain on paper towels.  Crumble and set aside.

7 cups fresh broccoli florets, in small pieces
5 cups cauliflower florets, in small pieces
2 cups red and/or green grapes, halved
1/2 cup finely chopped red onion
1 to 1 1/2 cup mayonnaise or salad dressing, to taste
1/4 to 1/2 cup sugar, to taste
Up to 1/4 cup vinegar apple cider vinegar, to taste

In large bowl, stir together mayonnaise, vinegar and sugar. Taste and adjust to your preference.

Add broccoli, cauliflower, and grapes.  Add 2/3 of the cooked, crumbled bacon.  Stir to combine.
Cover and chill in the refrigerator for at 1 hour.  Store remaining bacon, covered, in refrigerator and add over top of salad just before serving.

Potatoes Au Gratin

Shirley Evans

We use this recipe often.  It is delicious.
This is from Epicurious and is said to be from Ruth's Chris Steak House.
Yield 4-6 Servings

Coat the inside of a large baking dish with softened butter

Mix together and set aside:
1 cup heavy cream
1/2 cup milk
1 1/2 Tbl flour
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper


3-4 medium potatoes, peeled and sliced thin

1 1/2 cups grated Cheddar cheese
Parsley, if desired for garnish

 Arrange potatoes and onions in prepared baking dish, in layers along with the cream mixture.
Cover the potatoes and bake for 20 minutes.  Uncover and bake another 40 minutes until starting to brown on top. Sprinkle top with cheese.  Bake 5-10 minutes until melty, browned and tender.

Mushroom Wild Rice Bake

Perfect with Chicken or Fish
Serves 6-8

1 cup raw wild rice
2 cup boiling water
2 Tbl butter
1 lb. sliced fresh mushrooms
1 cup onion, chopped
3/4 cup raw long grain white rice
1/2 cup sliced almonds
3 cups chicken broth
1 1/2 cups half & half, or whole milk
2 tsp. Penzeys Mural of Flavor (or substitute 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp. oregano, 1/4 tsp basil)
1/4 tsp ground pepper
4 Tbl. grated parmesan cheese

Place wild rice in a bowl and cover with boiling water.  Soak for 1 hour.  Drain and set aside.

Preheat oven to 350.

In large skillet, melt butter over medium heat.  Add mushrooms and onions and cook until tender, about 7-10 minutes.  In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, browth, milk and spices.  Mix well.  transfer to greased 2 1/2 qt. baking dish.  Cover and bake at 350 for 75 minutes.  Uncover.  Bake another 10-15 minutes if liquid is not absorbed.  Then sprinkle with cheese and bake 10 more minutes.  Place on low broil to brown the cheese if desired.

Oven-Baked Brown Rice with Seasoned Herbs and Parmesan

Adjust oven rack to middle position.
Preheat to 375.

Heat 2 Tbl. butter in skillet over medium heat until foaming.  Add 1 small minced onion and cook until translucent, about 3 minute. Don't brown.  Set aside.

Spread 1 1/2 c. brown rice in 8"glass square dish.
Heat 2 1/3 c. chicken browth to boil and pour over rice.
Then add butter, onion and mix.

Double wrap in foil tightly and bake 1 hour until tender.

When done, remove foil.
Stir in 1/4 tsp pepper, 1/4 cup fresh parsley chopped, 1/4 cup fresh basil chopped, 1/2 cup grated parmesan and 1/2 tsp. lemon juice.

Stir with fork.  Cover 5 minutes.
Stir again.  Let stand 5 more minutes, uncovered.

         

Oven-Baked Brown Rice

1  1/2 c. brown rice
2  1/3c. water
2  tsp. butter or vegetable oil
Adjust oven rack to middle of oven.
Preheat oven to 375.

Spread rice in 8" glass square dish.
Bring water and butter or oil to a boil and pour over rice.
Cover tightly with double layer of foil.
Bake 1 hour until tender.

Remove from oven and uncover.
Fluff with fork.  Cover for 5 minutes.
Fluff again and let sit, uncovered, 5 minutes more.

Lemon Roasted Potatoes

From Andie Evans

Makes 12 servings

Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Salad Lyonnaise

From Andie Evans
Makes 4 servings

This is the perfect recipe to welcome spring, which just made its grand entrance this past weekend. Salade Lyonnaise is one of the most popular salads in small French restaurants and bistros. In Lyon, from where the salad originates, it is typically found on the menus of tiny eateries called Bouchons, which specialize in comfort foods such as soups, stews, sausages, cheeses, etc.

olive oil
1 tablespoon butter
1 garlic clove, finely chopped
1/2 baguette, cut into cubes (or any other kind of yummy bread)
fine sea salt
freshly ground black pepper
4 strips bacon
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
4 large eggs
1 teaspoon white vinegar
8 ounces frisée, torn into pieces.

To make croutons, warm 1 tablespoon olive oil and butter in a sauté pan set over medium heat. Add garlic and cook for 1 minute. Add cubed bread and toast, tossing often, until brown and crisp, about 5 minutes. Season with salt and pepper.

Wipe out pan and return to medium-high heat. Add bacon and cook until all fat has rendered and bacon is crisp. Remove bacon to plate. Reserve remaining fat in the pan.

Crack each egg into an individual ramekin. Prepare a bowl of ice water.

Bring a shallow saucepan with 3 inches of water and white vinegar to a boil. Reduce to a simmer. Once large bubbles have subsided and only small bubbles remain, carefully slide each egg into pan with ramekin placed close to the surface of the water. Poach 2 eggs at a time for 3 to 4 minutes. Using a slotted spoon, remove eggs to ice water.

In large bowl make the vinaigrette by whisking together 2 tablespoons olive oil, 1 tablespoon reserved bacon fat, white-wine vinegar, and mustard. Season with salt and pepper. Add frisée and toss to coat.

Divide the greens among four plates. Top each salad with croutons. Crumble 1 strip bacon per plate.

Carefully remove eggs from water bath and blot with a paper towel. Remove any lacy edges. Place 1 egg on top of each salad and sprinkle with salt and pepper. Serve immediately.

Best BLT Salad

From Andie Evans
Time: 25 minutes

For the salad:

• 1 head romaine lettuce, thinly sliced (about 6 cups)
• 1/2 cup chopped red onion
• 2 Roma tomatoes, seeded and chopped
• Crouons
• For the bacon:
• 1/4 cup packed light brown sugar
• 1 teaspoon Hungarian paprika
• Grated zest of 1 lemon
• 1 teaspoon black peppercorns, crushed in a bag with a mallet
• 6 strips center-cut bacon
• 6 sprigs fresh thyme

For the dressing:

• 1/2 cup mayonnaise
• 1 to 2 tablespoons maple syrup
• 4 teaspoons whole-grain mustard
• 1 tablespoon fresh lemon juice

Directions

Preheat the oven to 350 degrees F. Combine the lettuce, onion and tomatoes in a large bowl; set aside.

Meanwhile, cut the bread into crouton-size cubes. Melt the butter in a skillet over medium heat. Add the bread cubes and toast, tossing, until golden, about 6 minutes. Set aside to cool.

Make the bacon: Mix the brown sugar, paprika, lemon zest and crushed pepper in a small bowl. Add the bacon and press to coat on both sides. Line a baking sheet with parchment paper; place the thyme sprigs on the parchment paper, then lay a strip of bacon on top of each sprig. Bake until the bacon is caramelized and crisp, about 20 minutes. Let cool slightly on the baking sheet. Cut the bacon into bite-size bits using scissors; add to the bowl with the lettuce. Discard the thyme.

Make the dressing: Whisk the mayonnaise, syrup, mustard and lemon juice in a medium bowl. Add the dressing to the salad and toss. (This is enough dressing for the whole salad, but you can use less if you want a less wet salad.) Sprinkle the croutons on top and eat.

Sweet Potato Souffle

From Dana Schrader

Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
Salt
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper

Topping:
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans

Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish.
Topping: Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.

Cranberry Chutney

From Dana Schrader
Makes 16 servings
Time 45 minutes

1 cup Granny Smith apple -- peeled and chopped
1 cup raisins
1 cup chopped onion
1 cup sugar
1 cup white vinegar
3/4 cup chopped celery
3/4 cup water
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
12 ounces cranberries -- fresh or frozen (1 package)
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham or over light cream cheese with gingersnaps or crackers.

BLT Pasta Salad

From Andie Evans
Time: 42 minutes
Makes 4 servings

12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Directions


Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

Hasselback Potatoes

From Andie Evans
Makes 6 servings
Time: 45 minutes

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper



Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Skillet Fries

From Andie Evans

Yukon Gold potatoes (or whatever kind you like)
olive oil
kosher salt
black pepper
garlic powder (or any seasoning you have on hand--experiment)

Halve the potatoes and slice them 1/8 to 1/4 inch thin. In a bowl, toss potatoes with olive oil and seasonings. Fry in a skillet over medium heat until they are golden brown and delicious.

Swiss Chard Saute

From Shirley Evans

Serves 4

Each serving: 110 cal, 4 g protein, 9 g carbs, 4 g fiber, 318 mg sodium.

2 cloves garlic, thinly sliced
2 Tbl extra virgin olive oil
2 lbs ruby Swiss chard with tender stems, cut into 1/4" wide ribbons (8-10 cups)
4 Tbl water
salt and pepper

In skillet over low heat, cook garlic in oil 3 min, stirring occasionally (DON'T BURN THE GARLIC-it gets bitter)
Add Swiss chard, water and a pinch of salt. Cover; increase heat to medium and cook 5 min or until greens are tender, stirring occasionally. Serve hot.
Season lightly with salt and pepper.

Cauliflower Mash

From Shirley Evans

This is a favorite. Like mashed potatoes, only better.
40 cal. per serving, 4 g protein, 6 g carb, 2 g fiber, 55 mg. sodium.

Serves 8

1 1/2 lbs. cauliflower, cut into florets
3 cloves garlic, peeled
2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
2 Tbl. chopped fresh chives
salt and ground black pepper

In saucepan,, combine cauliflower, garlic and broth. If cauliflower is not completely covered by broth, add water until just covered. Bring to a boil; reduce heat to medium-low. Let simmer 12 min, or until cauliflower is tender.

Drain; reserve 2 Tbl. liquid. In food processor, pulse cauliflower and garlic until smooth; add 1-3 Tbl. reserved broth if mixture is dry.

Season with salt and pepper to tast. Just before serving, stir in chives. Serve warm.

Lighter Scalloped Potatoes

From Andie Evans

Makes 6 to 8 servings

Total Cook Time: 40 minutes

2 Tbsp. unsalted butter, plus more for the dish

3 lbs. Yukon gold potatoes, peeled and thinly sliced

2 Tbsp. AP flour

1 c. 1% milk, at room temperature

1 c. whole milk, at room temperature

Freshly ground pepper

1/4 tsp. freshly grated nutmeg

1/4 c. grated gruyere cheese

Preheat the oven to 350 degrees. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cooke, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: 290 calories, 7 g fat

Red and Green Stir Fry

From Dana Schrader

Makes 2 servings

1 tsp extra virgin olive oil

1 cup snow peas or Chinese peas

1 cup cherry or grape tomatoes

1 tsp (about 1 small clove) freshly minced garlic.

Sea salt and pepper, to taste

Place a medium nonstick skillet over medium-high heat. When hot, add the olive oil, peas, tomatoes, and garlic. Cook, stirring occasionally, until the peas are crisp-tender and the tomatoes are warmed through, about 3 minutes. Season with salt and pepper. Serve immediately.