Baked Macaroni and Cheese with Fall Veggies

Since it officially got all cold and fall-like this weekend, some comfort food was required! But, since I had eaten a bunch of crappy food (too much pizza), I wanted to make sure some veggies got in there so that I didn't have to feel too guilty. 


Baked Mac and Cheese with Fall Veggies
1/2 box whole wheat elbow macaroni
4 tblsp butter, divided
2 tblsp AP flour
1 cup veggie broth
1/2 cup whole milk
1 tsp yellow mustard
1 cup grated cheese blend (I used colby, cheddar, and provolone)
1 small head broccoli, blanched and chopped into bite size chunks
1 small head cheddar cauliflower, blanched and chopped into bite size chunks
1/2 butternut squash, roasted and pureed
1 cup whole wheat breadcrumbs
Cook macaroni in salted water a minute less than called for on the packaging. In the meantime, melt 2 tblsp butter in saucepan. Add flour and whisk to combine. Cook for a minute. Whisk in broth and milk. Cook over medium hear until sauce thickens. Whisk in mustard and salt and pepper. Remove from heat and stir in cheese until melted and smooth. Combine macaroni, cheese sauce, and veggies in a casserole dish. Melt remaining butter in microwave and toss with breadcrumbs. Sprinkle breadcrumbs over macaroni. Cook 20-30 minutes in 350 degree oven until topping is crunchy.

Vegetable Pie

Hmm... I don't have much to say about this one. I was basically looking to use up some veggies and some pie crust. Exciting, right?


Vegetable Pie
1 pie crust
2 tblsp olive oil
1 small onion, sliced
1 large zucchini, sliced
2 cloves garlic, smashed
3 bunches spinach (I'm guessing this is about one bag), chopped
1/4 cup leftover pizza sauce (or, you know, any tomato option you like - I was going to go with chopped tomatoes and some fresh herbs, but the kids had other ideas)
1/2 cup fresh peas
1 cup shredded cheddar cheese
Heat olive oil over medium high heat. Saute zucchini and onion until onion is softened. Add garlic and saute for a minute. Add spinach and cook until wilted. I then set about trying to dry out the veggies. First, I dumped everything into a colander and let it sit for 20 minutes. Then I dumped all of them out onto some paper towels and let them sit while I rolled out the pie dough and fitted it to a 9" pie plate. Spread spinach and onion as the bottom layer of the pie. Layer zucchini on top. Drizzle pizza sauce on top of zucchini. Sprinkle peas on top of that. Top the whole thing with cheddar and bake at 350 for 25-30 minutes.

Tomato Frittata or Something

So, I thought I'd make something different for my friend's baby shower. I settled on Julia Child's Tomato Quiche because I had a bunch of frozen tomatoes ready to go and I was all about not going to the store. Then life got in the way and I didn't have time to make the crust. So, I had to change up a few things and made a frittata or maybe a gratin or something.... Whatever it's called, it ended up being a gorgeous red color and it had a wonderful, rich taste.


Tomato Frittata
1/4 cup minced onions
olive oil
2 lbs. fresh or frozen chopped tomatoes
1 clove minced garlic
2 tblsp basil
salt and pepper
5 eggs
1 tblsp anchovy paste
3 tblsp tomato paste
1 tsp paprika
1/4 tsp cayenne
1/2 cup shredded mozzarella and parmesan cheeses
Sweat onions in 2 tblsp olive oil. Add tomatoes, garlic, basil, and salt and pepper. Cover and cook on low heat for five minutes. Remove lid and cook on high until all liquid is evaporated. Remove from heat and let cool slightly. Beat eggs, anchovy paste, tomato paste, paprika, cayenne and salt and pepper together. Mix cooled tomato mixture into eggs. Transfer to a 9" pie plate and top with shredded cheeses. Cook at 375 until eggs are set and cheeses are lightly browned.

Felishki

Alright Andrej, you might be the only other person I know who has ever heard of this dish. If you have and you know how to spell it, let me know. Apparently this is a Czechoslovakian dish that my parents learned from my dad's family. It's not a terribly exciting dish, but it's really tasty and an excellent use of leftover ham if you, like me, happened to make an 8 lbs ham for three people. I always loved the noodles that would get crispy on the top. Yummy!

Felishki

1/4 bag egg noodles

1 1/2 cup leftover ham, cut into bite size chunks

2 eggs, beaten

3/4 cup milk

paprika

salt and pepper

Cook egg noodles according to package directions. Combine noodles and ham in a medium casserole dish. Combine eggs with enough milk to total 1 cup of mixture. Add salt and pepper to taste. Pour egg mixture over noodles and ham. Sprinkle top with paprika to your taste. Bake at 375 until casserole is set and top is lightly browned. 

Grilled Eggplant Parmesan

I got two lovely eggplants from the CSA this weekend. Since I was being assisted by a two year old, I thought a traditional parmesan preparation would be a little too much to manage, so I opted to grill the eggplant instead. I was going to make this on the grill outside, but the dark clouds hovering over my house made me retreat inside to the stovetop grill instead. 


Grilled Eggplant Parmesan
Two medium eggplants, peeled and sliced in 1/2" slices
1/2 batch or jar tomato sauce
1 cup shredded provolone cheese
1 cup parmesan cheese
olive oil
salt and pepper
Generously salt eggplant slices and let sit for 10-15 minutes. Dab eggplant dry with a paper towel. Wipe grill grates with olive oil. Grill eggplant on both sides. Place a layer of eggplant in a medium casserole dish. Top with tomato sauce and provolone. Layer remaining eggplant, sauce, and cheese. Use parmesan cheese on top layer. Cook in 425 degree oven until cheese is lightly browned.

Super Simple Casserole

I admit it. I totally stole this idea from the woman who runs our community garden. It's super simple and a great way to get the veggies in at dinnertime. Kevin said he liked the casserole so much it must go deep into his ancestry. He had to explain this to me several times, but the gist of it is that he really liked it a lot. I served this with our first fresh tomatoes of the season sprinkled with salt and pepper. Yummy!


Simple Chicken and Veggie Casserole
1 package chicken breast, cooked
1 medium head broccoli
1 small head cauliflower
1 kohlrabi
1 cup plain yogurt
1/3 cup mayonnaise
2 tblsp chicken seasoning
1/2 cup breadcrumbs
1/2 cup swiss cheese
Blanch veggies. Put chicken and veggies in casserole dish. In separate dish, mix yogurt, mayo, and chicken seasoning to taste. Pour over chicken and veggies and stir to combine. In a separate dish, mix breadcrumbs and cheese. Sprinkle over casserole. Bake in 400 degree oven until top browns and veggies cook to desired tenderness.

Cheesy Veggie Casserole

As usual, during the early days of summer as the CSA season begins, I find myself with a bunch of greens and no ideas. Tonight I decided to combine it with potatoes, turnips, and cheese sauce - you can't go wrong with cheese sauce! The only bummer was that the greens are a little too wet and caused the sauce to separate a little. Oh well. Still tasted great.


Cheesy Veggie Casserole
4 cups mixed greens, chopped (I used broccoli, chard, and mustard)
3 medium potatoes, sliced
3 medium turnips, sliced
1 tblsp butter
1 tblsp all purpose flour
1 cup whole milk
1 cup shredded cheddar cheese
1 handful fresh parsley, chopped
breadcrumbs
salt and pepper
Boil greens in salted water for about 15 minutes. Drain. Melt butter in saucepan. Add flour and cook until lightly browned. Add milk and cook over medium heat until thick. Add cheese and parsley, and salt and pepper to taste. Cook for about 10 minutes. Layer potatoes, turnips, and greens in a greased casserole dish. Top with cheese sauce and breadcrumbs. Cook in a 400 degree oven for 30 minutes or until top is lightly browned.

Frittata

Finally, we rested upon an oldie but goodie for a meatless Monday dinner. Frittata is an old standby for us. It's particularly awesome since Kevin feels very confident making it without consulting me at all! It works for breakfast, brunch, lunch, dinner, parties, everything. And it's a nice fridge cleaner - put in whatever leftovers you have and viola! your fridge is cleaned out and you have a lovely meal. Also, frittata reheats surprisingly well in the microwave, so you get the extra bonus of yummy leftovers. Before you start, make sure whatever pan you are using can be used on the stovetop and in the broiler. 


Veggie Frittata
olive oil
1/2 onion, chopped
1 small zucchini, chopped
1 red pepper, chopped
1 broccoli crown, tops only, chopped
3 cloves garlic
8 eggs
splash milk
1/2 cup asiago cheese
1 handful grape tomatoes, sliced in half
In cast iron skillet, heat olive oil over medium high heat. Add onion, zucchini, pepper, and broccoli and saute until slightly softened. Mix in garlic and let cook for a minute or two. In the meantime, whisk eggs with a splash of milk, salt, and pepper. Add eggs to pan and stir. Continue stirring for a minute or two. Once the eggs are about half set, form eggs into the pan and then leave it alone. Cook frittata until the eggs are almost completely set (they can still be a little runny on the top). Top frittata with cheese and tomatoes (I've also made it where I serve the tomatoes raw on top of the cooked frittata and it's tasty that way too). Place under broiler until brown and bubbly on top. You can serve the fritatta in the cast iron or remove it to a serving plate. Cut it like a pizza.

Baked Rigatoni

I used to make baked ziti all the time, but it's fallen off of my old standby list of late. I decided to dust off the recipe and use it to stock the freezer. I went with rigatoni this time, but you can do it with any non-noodle pasta. It's super simple - even easier if you use jarred sauce instead of making your own. I'm not posting my sauce recipe since I've always been adamant about not giving it out unless you come over and make it with me. That's how my dad taught me to make it and it's a nice thing that I don't want to just put down on paper (or whatever the appropriate turn of phrase is for typing something in a blog). 

Baked Rigatoni

1 box rigatoni

1 batch homemade red sauce (or 1 jar)

15 oz. ricotta cheese

1/2 block mozzarella cheese, shredded (I would name that in ounces, but I don't have any in my fridge to help me cheat.)

1 handful flat leaf parsley, chopped

Cook rigatoni according to package direction. Aim for a little less cooked than al dente since it will cook in the oven. In a large bowl, mix together 3/4 of the sauce, the ricotta cheese, 3/4 of the mozzarella, and parsley. Add drained pasta and stir to combine. Transfer to casserole dish, top with remaining sauce and cheese. Bake until cheese browns on top.

Chicken Casserole

I've been trying to get into casseroles to help me get dinner on the table after work. This one was made to prepare for a visit from the Gutberlets and to help stock up my friend's freezer so that she doesn't have to worry about dinner once her new little girl arrives. It's an altered version of the Chicken Casserole in Bake Until Bubbly, which is the best casserole cookbook I've ever looked at. Too bad I have to return it to the library soon... 


Chicken Casserole
6 slices rustic Italian bread, crusts removed and all pieces cut into squares
1/2 teaspoon ground thyme
2 chicken breasts, cooked and cubed
1 head broccolini, cut into 1/2" chunks
1 1/2 stalks celery, chopped
1/4 onion, chopped
1/4 cup mayonnaise
1 egg
1 cup milk
salt and pepper


For the sauce
1 tblsp butter
1 tblsp flour
1 cup chicken stock
3/4 cup milk
1/2 cup shredded cheddar cheese
salt and pepper
Spread the cut up crusts on the bottom of a lightly greased casserole dish and sprinkle with thyme. In a bowl, combine chicken, celery, broccolini, onion, mayo, and salt and pepper. Spread mixture over crusts. Top with cubed crumb of bread. Whisk together egg and milk. Pour mixture over casserole. Let the casserole sit in the fridge overnight.


Right before you cook the casserole, melt butter in a small saucepan. Add flour and cook for a minute. Add chicken stock and milk and stir until thickened. Remove from heat and stir in cheddar cheese. Pour mixture over casserole and bake at 400 degrees until browned.

Ham Casserole

Ahh, the snowstorms continue... Being cold and stranded makes me want to fire up the oven so I cracked open a casserole cookbook. This recipe is inspired by the Ham and Broccoli Casserole in Bake Until Bubbly. I served this with a baked potato on the side. Next time I will incorporate the potato into the casserole. It was very tasty when I got a little bit of everything on my fork at once.


Ham Casserole
1 stalk broccoli, florets and stems, cut into 1" chunks
3 carrots, sliced
3 tblsp butter
3 tblsp flour
1 heaping tblsp course ground mustard
1 1/2 cups whole milk
1 cup shredded cheese (I used a mix of cheddar and baby swiss)
ham steak, cubed
handful breadcrumbs
Steam broccoli and carrots until al dente. In a medium saucepan, melt butter over medium high. Add flour and mustard and stir to combine. Let the roux cook for a minute. Add milk and stir over medium low heat until sauce thickens. Add cheese and stir until melted. In a casserole dish, mix broccoli, carrots, and ham cubes until evenly distributed. Add cheese sauce and stir to combine.Top with breadcrumbs. Bake at 350 for 25 minutes. 

Stuffed Cabbage

Have you ever noticed how gigantic the heads of cabbage are at the farmer's market? I'm always amazed, but can't stop myself from buying them. Having already used my standard cabbage accompaniment (ham steak) in another dish, I decided to try my hand at stuffed cabbage instead.

Stuffed Cabbage
1 package boil-in-bag brown rice
1 lb ground pork
1/2 lb ground beef
1/2 medium onion, chopped
3 cloves garlic, grated
1 egg
squeeze of tomato paste
10-15 large cabbage leaves
14 oz can diced tomato
1/2 cup white wine
salt & pepper
Cook rice according to package directions. Mix ground pork, beef, onion, garlic, egg, salt, pepper, tomato paste, and cooked (and cooled) rice in a mixing bowl. Blanch cabbage leaves until they are limp enough to bend, but not fully cooked. In the bottom of a baking dish, mix can of tomato, 1/3 can (approximately 1/2 cup) of white wine, and salt and pepper. Lay a cabbage leaf flat on the counter, mound pork mixture in middle, fold in sides, and roll. Place seam side down in sauce. Continue until all mixture is used. Cook at 400 degrees for one hour or until internal temperature reaches 160.

Ideas for next time - spice up meat mixture, add spinach and cheese to meat mixture, make more sauce, etc.

Mmm Mmmm... Shepherd's Pie

I don't know what the policy is on reposting recipes created by known chefs, so I will abstain. But, I will direct you to go to the Rachel Ray daytime talk show site and search for the stretch a buck shepherd's pie. You will not be sorry. Especially if you are feeding an army! It literally overflows our large cast iron pan and makes enough for us to eat it at four different dinners.

Chicken Pot, Chicken Pot

Chicken Pot Piiiiiieeee! This is my second favorite comfort food. 'Nuff said.

Chicken Pot Pie

1.5 lbs chicken breast

1 medium onion, chopped

1 carrot, chopped

4 stalks celery, chopped

3 cloves garlic

2 tblsp butter

2 tblsp all purpose flour

2 cups chicken stock

1/2 bag frozen green beans

1/2 bag frozen corn

1/2 bag frozen peas

1 frozen pie crusts, thawed

salt and pepper

olive oil

Cut chicken breast into bite size pieces and brown in a two count olive oil over medium high heat. Moved cooked chicken breast to baking dish. Lightly brown onion, carrot, and celery in olive oil. Add garlic and stir. Push veggies to the side of the pan and melt butter in skillet. Add flour to butter and cook until light brown. Add stock to pan and stir gravy together with veggies. Add frozen veggies and simmer for five minutes. Add veggies and gravy to chicken in baking dish and mix. Cut and stretch pie crust to cover chicken and veggies. Bake at 400 for 20-25 minutes or until crust is brown.

Chicken Broccoli Casserole

Don't be fooled by the appearance of broccoli in this dish. It should not be filed under heart or waist friendly. In fact, Kevin tasted it and said, "Yumm. This is not good for me." It is delicious and super easy. Many thanks to Jen (and Terry) for the recipe. Send me more! I'm totally in love with casseroles right now.

Chicken Broccoli Casserole
1 head steamed broccoli
1 package chicken breast cooked and cut up (I actually used a half of a leftover rotisserie chicken. The mix of white and dark meat was delicious.)
1 can cream of chicken soup
1/2 cup mayo
1/2 tsp lemon juice
1 cup shredded cheddar cheese (Jen's recipe calls for 1/2 cup, but we really like cheese around here and tend to indulge.)
1/2 cup bread crumbs
2 tblsp melted butter
Spray baking dish with cooking spray. Arrange broccoli in an even layer and top with chicken. Mix chicken soup, mayo, and lemon juice in a small bowl. *Top chicken with soup mixture. Top soup mixture with cheese. Mix melted butter and breadcrumbs and then sprinkle on top of cheeses. Bake at 350 for 25-30 minutes.

*This is a bit different from Jen's original recipe. I needed to make the baking portion as simple as possible so that my injured husband could take care of it while I was out. Jen's original recipe calls for you to top the casserole with the breadcrumb mixture and then cook for 20 minutes. Then remove the casserole from the oven, sprinkle with cheese, and return to the oven for 5 minutes to melt the cheese.

Tacos on Crack

To start, big thanks to Jen for this recipe! And, thanks to Jen's mom for giving it to her!

This casserole is all of my favorite things about tacos in the exact right proportions. I have to admit, I went back for seconds despite my no seconds rule. For his part, Kevin stopped himself before he ate the whole casserole. Simple recipe and damned tasty!

Chicken Enchilada Casserole
2 tblsp oil
1 medium onion (I managed to be out of onions this week. Boo.)
4 cup pulled chicken
1 14 oz can diced tomatoes
1 15 oz can tomato sauce
1 package taco seasoning
1/2 tsp garlic powder
1/2 tsp cumin
jalapeno
6 whole wheat tortillas (cut into quarters)
1 block monterey jack cheese shredded
(Jen suggests a few other optional ingredients including black beans, spanish rice, or corn)

In a large skillet, heat olive oil over medium heat. Saute onions (if you aren't an idiot and forget to buy them). Add chicken, tomatoes, tomato sauce, spices, jalapenos, and any other optional ingredients that make you happy. Bring to a boil and reduce to simmer for 15 minutes. Spray a 13x9 baking dish with cooking spray. Layer tortillas, topped with chicken mixture, then cheese. Repeat until you're out of chicken mixture. Mine only made two levels, but rumor has it you can get to three layers. Bake on 400 degrees for 30 minutes or until cheese is melty and deliciously browned.

Mom's Chicken Casserole

Kevin was actually the cook on this one. He made it for friends who just had a baby and then came home and made it for us. This is actually something that I remember my mom making often when I was little. I loved it and asked her to make it for me a few years ago and discovered how easy it is to make! As a parent, I love how easy and inexpensive it is. Plus, Natty loved it!

Mom's Chicken Casserole
4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 cup brown rice
1 envelope onion soup mix

Spray baking dish with Pam. Preheat oven to 375. Sprinkle rice in dish. Add water to soup to make two cups liquid. Stir soup into rice. Lay chicken over rice. Sprinkle with one envelope onion soup mix. Cover and bake about 1 hour (or until chicken reaches internal temperature of 170).