Meatless Friday Favorite!
1 cup chopped onions
3 tablespoons butter
1 ½ teaspoon salt
3 tablespoons flour
Pepper and Paprika
2 cups milk
2 teaspoons dried parsley
1 cup shredded Swiss Cheese
5 cups thinly sliced potato
Saute onions in butter 5 to 10 minutes. Stir in flour and seasoning. Gradually add milk, stirring until sauce thickens. Add cheese and parsley. Mix well. Spray casserole with vegetable spray or butter well. Layer ½ of the potatoes, cover with ½ cheese sauce, repeat. If you like, you can sprinkle buttered Panko crumbs over the top.
Cover and bake at 350 degrees for one hour. Uncover & bake for 15-30 minutes more or until potatoes are tender.
Summer will eventually simmer down and, hopefully, there will be some cold, rainy days that require a warm meal. This recipe is easy, different, and tasty. Also, a good one to earmark for Lent which always shows up way too soon!
Ingredients for Sauce:
½ c. butter
1½ c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
¼ c. diced garlic
2-3 whole bay leaves
1 16-ounce can tomato sauce
1 28-ounce can peeled & diced tomatoes
½ c. water
½ c. green onions
1 tbs. sugar
1-2 tbs. dry thyme
1-2 tbs. dry basil
Salt and cracked black pepper to taste
1 pound catfish (or red fish) fillets, any white fish will work wonderfully.
6 cups cooked white rice
In a 2 quart heavy sauce pan (a cured heavy black iron pot is traditionally used if you have one), melt butter over medium-low fire. Saute onions, celery, bell pepper, and garlic until vegetables are wilted, stirring occasionally for about 15-20 minutes. Add bay leaves, tomatoes, sauce, water, and green onions. Bring mixture to a low boil, reduce to simmer, and cook an additional 25-30 minutes, stirring occasionally. Add spices and fillets. (Salt may be reserved until the fish is cooked.) Cook until fish breaks apart easily, about 10-15 minutes. Serve over steaming white rice.
Given that we still observe the meatless Fridays, this recipe is a go-to one especially when the day is going faster than I can catch up with it and dinner time appears out of no where! I never cared for Macaroni and Cheese when I was growing up until I discovered the major difference in using ‘real’ cheddar cheese and not the processed stuff! If you want to sneak in some vegetables, steam and puree a cup or so of cauliflower and mix it in the cheese sauce! A small can of diced chilis (mild or hot) makes an interesting change of pace. In fact, you can substitute the bread/panko topping with crushed tortilla or corn chips.
Macaroni & Cheese
2 cups grated, sharp cheddar
1/4 cup all-purpose flour
1/4 teaspoon dried mustard
½ teaspoon black pepper
½ teaspoon salt
1 pound macaroni, just cooked. It should be a tiny bit underdone as it will finish in the oven.
1 cup milk. You might need a bit more
1/4 cup butter
Panko or bread crumbs
Toss the cheese with the dry ingredients.
Gently heat the milk and butter until very warm. Add the cheese mixture and keep stirring until it is melted and well combined. If the sauce seems too thick, add spoonfuls of milk until it reaches the consistency you want.
Pour the sauce into the prepared macaroni and mix well. Top with either the Panko crumbs or bread crumbs. Instead of drizzling melted butter or margarine on the topping, I just spray it with vegetable spray. It cuts the calories and helps it brown.
Put into a preheated 350 degree oven for approximately 20 minutes or until bubbly and hot through.
For variety, I like to mix in a can of drained, diced tomatoes into the dish.
Summertime salads are great but, sometimes, you want a little more protein in a salad that your spouse declares to be dinner because it is too hot outside for meat and potatoes! This one seems to fit the bill and has enough protein and greens to satisfy. AND, if that isn’t sufficient, consider it a prelude to a really big ice cream sundae because it is too hot outside for any more vegetables right now!
Meaty Chef’s Salad
6 c. torn lettuce
1 c. shredded carrot
1 c. diced celery
1 c. cooked ham OR 4 oz.deli ham, cut thick, in strips
1 c. cooked chicken cut thick, in strips
2 tomatoes, diced
3 T. sliced green onions, greens also
2 c. shredded sharp American cheese
2/3 c. milk
1 small can chopped green chilies, drained
3 T. sliced, pitted ripe olives
2 c. corn chips
Cut ham and chicken into julienne strips, then measure. In a large salad bowl, combine lettuce, carrot and celery. Arrange ham, chicken, tomatoes and green onion on top. Just before serving, combine cheese and milk in saucepan. Cook and stir over low heat until cheese melts and is smooth.
Stir chilies and olives into cheese; pour over salad, toss lightly. Serve at once. Pass corn chips to sprinkle on top. Serves 6. Cheese sauce can be made ahead of time and served cold. Increase milk to 1 c. chill till serving time.
The best part of a Chinese meal has always been the crunchy noodles for munching or dipping in the hot mustard or spicy tomato sauce. Have been on a gluten-free menu for almost five years now, that hasn’t been happening. I realized that Google can find just about anything in the world so ran this request through the search and about two links down . . . SUCCESS! The recipe was simple, the preparation very easy, and I now have a surprise for my hardworking husband when he gets home from work this evening.
OH? Uh, what? You said that YOU wanted the recipe?
I like to cook but I also like the evening where the cooking doesn’t keep me in the kitchen for TOO many hours! This was always a favorite growing up and it is a quick standby for those busy days. I like to cook extra rice just to have some on hand for something like this.
Fast Rice Fritata
1/2 cup finely chopped onion
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili flakes
2 cups cooked rice
4-ounce can chopped green chilies, undrained
1 tomato, chopped
1 cup sharp cheddar cheese
In a large frying pan, brown the onions in the butter until tender.
Beat eggs with milk and seasonings. Stir in Rice, chilies and tomato. Pour into the frying pan with the onions. Turn the heat down low, cover and cook until top is almost set, about 12-15 minutes. Sprinkle with cheese, cover, and remove from heat. Let stand about ten minutes before serving.
Ever have one of those days when you don’t know how you are going to get dinner on the table much less come up with dessert? My favorite go-to has always been the ‘lowly’ bread pudding . . . only bread pudding doesn’t have to be considered at the end of the wanted list for dessert. Another plus with bread pudding, that it takes care of the aging bread on the counter.
Benevolent Bread Pudding
3 cups cubed bread
4 cups whole milk, scalded
3 beaten eggs
1/3 granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup butter
Add bread cubes to milk. Combine eggs, sugar, salt, vanilla, spices to the bread mixture. Pour into greased pan and dot with the butter. Bake for approximately 45-60 minutes our until a knife inserted in the center comes out clean. Serve with whipped cream or ice cream.
White bread is not the only ingredient you can use. Think about sourdough bread, raisin bread, Hawaiian bread, etc.
Adding dried fruit like crasins, raisons, diced fresh apple, diced peaches . . .
Want to go wild for the children, chocolate chips and serve with ice cream and a drizzle of chocolate syrup.
Chopped nuts are allowed, too!