Simple Bites » Dinner

Super Bowl Sandwiches (Recipe: Chicken Parmesan Heroes with Basil)

Aimee — Fri, 03 Feb 2012 05:17:17 +0000

For all the lentil soups and beet salads I post in this space, you’d never know I have a weakness for sandwiches. Good sandwiches, with crusty bread, moist filling, and crunchy condiments.

Sandwiches reign around here during all seasons. In the spring we tuck thinly sliced radishes and a creamy feta between bread for a delicate, yet filling sandwich. Summertime brings roasted tomatoes and homemade pesto to garnish our pressed sandwiches, and our favorite snack in autumn is a grilled cheese and fresh apple sandwich.

In the winter though, sandwiches get a little more substantial.

In today’s recipe, the delicate baby greens of summer are replaced with panko and Parmesan-crusted chicken filets, a zesty marinara sauce, fresh basil and melted mozzarella. This ‘Hero’ or Italian-style submarine sandwich is messy, filling, and total comfort food.

If you’re looking for something a little different for Game Day, yet still appealing to the boatload of hungry guys, these Chicken Parmesan Heroes will indeed make you the hero.

Do-Ahead Tips

This hot sandwich is made up of several components that can all be prepared well in advance. In fact, I find that the marinara sauce is even better on the second day. Here’s how it comes together and allows you to step out of the kitchen and actually visit with guests – or watch the Super Bowl, whatever suits you best!

The Bread: Any long loaf will work for the Hero, although a soft, Italian-style suits it best. In the photos I used a sun-dried tomato and basil loaf. Bread can be purchased in advance and stashed in the freezer until a few hours before dinner.

The Sauce: You favorite Marinara (basic tomato) sauce works here. I made my 4-ingredient tomato sauce and simmered it down until it was a little thicker than usual. I also enhanced the sauce a bit with dried oregano and sauteed onion, and as aforementioned, made it a few days in advance.

The Chicken: Typically, Chicken Parmigiana is made by breading and frying the filets in, well, a big greasy vat of oil. It’s totally delicious, but takes a lot of time and isn’t so ‘heart smart’. Instead I used my recipe for Buttermilk Chicken Strips, swapping out the corn flakes for grated Parmesan cheese, and baking them.

The panko-crusted filets can be baked up to a day in advance and stored in an airtight container in the refrigerator until you are ready to assemble the sandwiches.

The Toppings: Thick slices of mozzarella cheese and fresh basil leaves put this sandwich over the edge. Feel free to use other cheeses such as Provolone, Asiago or aged cheddar.

Chicken Parmesan Heroes

5.0 from 1 reviews

Recipe Type: Main

Author: Aimee

Prep time: 1 hour

Cook time: 5 mins

Total time: 1 hour 5 mins

Yield: 4-6

A rustic, Italian-style sandwich, with plenty of do-ahead components.

Ingredients

1 cup Marinara Sauce
6 Buttermilk Chicken Strips (made with Parmesan)
1/4 cup grated Parmesan
6-8 thick slices of Mozzarella cheese
2 large soft submarine rolls
12 fresh basil leaves

Instructions

Preheat oven to Broil. Have Marinara sauce ready and warm.
Slice submarine rolls in half and place the bottom halves on a baking sheet.
Flash chicken strips in the oven for a few minutes to warm them through. Meanwhile, spoon a generous amount of Marinara sauce onto the bottom of the rolls and sprinkle evenly with grated Parmesan.
Remove chicken from oven and place hot chicken strips on top of the marinara-coated rolls.
Top chicken strips with sliced Mozzarella cheese and place the baking sheet under the broiler. Broil sandwiches just until the cheese melts.
Remove from oven and let cool for a few minutes, meanwhile, warm the tops of the submarine buns.
Distribute fresh basil leaves evenly on top of the melted mozzarella and cover them with the tops of the buns.
Using a sharp serrated knife, slice the sandwiches diagonally into three or four pieces and serve at once with a stack of napkins.

Do you have a favorite hot sandwich?

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Super Bowl Sandwiches (Recipe: Chicken Parmesan Heroes with Basil) is a post from Simple Bites

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Maple-Roasted Sweet Potatoes and Parsnips

Shaina — Wed, 18 Jan 2012 05:58:37 +0000

Written by Shaina of Food for My Family.

If I look outside I’m greeted by a blanket of white. I’ve taken to wearing one of my husband’s sweatshirts around the house just to keep warm, and I’ve pulled out a pair of fingerless gloves to type in so that I retain a bit of feeling in my fingers as I tap on the keys.

I remember when I was younger. I would beg to put snow pants on over my jeans, hastily donning a hat that I didn’t bother to pull over my ears. I’d wear knit gloves that were soaked in minutes, and still, I’d continue packing the snow together, rolling it into balls and simply falling backwards into it, enjoying the split second of weightlessness that came with falling.

My teenage years brought with them a laziness when it came to covering up and staying warm. The cold didn’t cause me to run or screech, and I would spend hours during cross country ski practice wearing glorified long underwear skating around in the white fluff.

Photos by Shaina
Somewhere between then and now, I have become cold. Now winter makes me shiver and shake and head to the kitchen to make yet another cup of tea or coffee. I simmer soups in abundance and make roasts as often as possible, usually accompanied with a side of warm vegetables. The warmer and more comforting the better, in fact.

This side utilizes a few sweet potatoes and parsnips, roasted alongside a few winter leeks and a mix of maple and Dijon. It’s sweet, but not too sweet. It feels like comfort food even without loads of butter, cream or cheese, which just happens to make it an appropriate dish for a cold, January day in the dead of winter.

Maple-Roasted Sweet Potatoes and Parsnips

Recipe Type: Side Dish

Author: Shaina Olmanson

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Yield: 6

Sweet potatoes and parsnips roasted with a maple and Dijon glaze with caramelized leeks.

Ingredients

3 medium sweet potatoes, peeled and thinly sliced into rounds
3-4 parsnips, peeled and thinly sliced
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 leek, finely diced
2 cloves garlic, minced
1/3 cup maple syrup
2 tablespoons Dijon mustard (like Maille)
2 tablespoons fresh parsley

Instructions

Preheat oven to 400º F. Place sliced sweet potatoes and parsnips in a medium bowl. Add 2 tablespoons of olive oil, salt and pepper and toss to evenly coat. Arrange the slices alternating between sweet potatoes and parsnips in the bottom of a small baking dish.
In a medium skillet, heat remaining olive oil over medium heat. Saute leeks and garlic for 5 minutes. Pour in maple syrup and stir in the Dijon. Continue cooking for 2 additional minutes until syrup starts to simmer. Pour syrup and leeks over the sweet potatoes and parsnips evenly. Place in the oven for 30-40 minutes until cooked through. Remove from oven and allow to stand 5 minutes. Garnish with parsley and serve warm.

2.2.1

Do you have a favorite way to prepare winter root vegetables?

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Maple-Roasted Sweet Potatoes and Parsnips is a post from Simple Bites

Coconut Ginger Chicken & Vegetables (Slow-Cooker Challenge)

Aimee — Mon, 16 Jan 2012 05:02:42 +0000

Given as a wedding present nearly ten years ago, my slow-cooker hasn’t seen nearly enough use. I tend to reach for my cherry red Le Creuset French oven for braising and stewing. However, as our family is growing and appetites are expanding, I can see the practical side of having a large crock pot and keeping it busy.

Still, I could use some help. I’m no seasoned slow-cooker chef, and can count my fails up there with my winning dishes. That is one reason why I was happy to have Kelsey contact me to participate in her week-long Slow-Cooker Challenge.

January is the perfect month to give that slow-cooker a permanent place on the counter top and our challenge is sure to fuel you with plenty of inspiration. Don’t own a crock pot yet? Both The Naptime Chef and my friends at Big Girls, Small Kitchen are giving one away this week! So hurry over and enter.

Chicken and vegetables in the slow-cooker is pretty predictable, I admit, but thanks to a fragrant spice blend and a good dose of aromatics such as ginger root and garlic, this dish sings with flavor. It’s mellowed out with rich coconut milk and served over steamed rice; comfort food at its finest.

A few notes on the recipe

You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavor than the breast. It’s more affordable, too!

In the recipe I call for peas, but you can use any cooked or frozen vegetables you have on hand. In the version photographed above I tossed in a bag of my homemade stir fry packages of vegetables, which worked perfectly with the dish.

My slow cooker bowl can be used on a burner which can then be transferred to its electric base to cook further, but if you have a different type, then simply prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added.

Slow Cooker Coconut Ginger Chicken & Vegetables

5.0 from 5 reviews

Recipe Type: Main

Author: Aimee

Prep time: 30 mins

Cook time: 5 hours

Total time: 5 hours 30 mins

Yield: 6-8 servings

Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions.

Ingredients

4 cloves garlic, peeled
2 inch cube of ginger (about 30 grams), roughly chopped
1 small sweet onion, peeled, quartered
1 Tablespoon olive oil
2 Tablespoons butter
2.5 lbs boneless, skinless chicken thighs, cut into four
2 cans coconut milk, not shaken
2 Tablespoons cornstarch
1 can of baby corn cobs
1 cup peas or frozen vegetables of your choice
For the spice blend
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground tumeric
1 teaspoon salt

Instructions

Combine ingredients from the spice blend together and set aside.
In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
In the bottom of a slow-cooker placed on a burner, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
Drain the corn cobs and chop in half. Add to the slow-cooker.
Place the slow cooker in the base and cook on low for 4 hours.
Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

What is your go-to slow-cooker favorite? Feel free to leave a link to a recipe in the comments.

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Coconut Ginger Chicken & Vegetables (Slow-Cooker Challenge) is a post from Simple Bites

Roast Potatoes Two Ways: Polenta-Crusted and Rosemary Hash Browns

Aimee — Fri, 09 Dec 2011 05:02:10 +0000

Potatoes tend to be served up in one of three ways at my table, all of the variations special in their own way. There are the classic Perfect Mashed Potatoes, naturally, a favorite with my children, and oh-so-comforting. Puff-pastry wrapped Potato Strudel is an elegant side dish that has won many of you over with its surprisingly easy assembly and beautiful presentation.

And then there are roast potatoes. Crispy and golden, with creamy white interiors, infused with a rosemary-garlic oil. They have to be my favorite side to accompany everything from the Sunday roast to a batch of scrambled eggs for brunch. Don’t save them just for when company comes over, these roast potatoes are even simple enough to be cooked up with sausages or a ham for a weeknight dinner.

I make my roast potatoes two ways, depending on the meal. For an accompanying side dish to dinner, I cut them quite large, coat them in polenta for a bit of extra crunch and roast them in a generous amount of garlic and rosemary scented olive oil . The result is addictive and surprisingly upscale for a humble potato.

For breakfast and brunch, I cut potatoes into a large dice, cut down on the garlic, and roast them in a blazing hot oven for maximum crunch on the exterior.

I’ve included both recipes here.

Roast Potatoes Two Ways: Polenta-Crusted and Rosemary Hash Browns

5.0 from 1 reviews

Recipe Type: Side

Author: Aimee

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Yield: 6-8 Servings

Ingredients

2 lbs peeled potatoes

Instructions

Recipe: Polenta-Crusted Roast Potatoes with Rosemary & Garlic

2 lbs peeled potatoes, about four large
2 Tablespoons polenta
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
2-3 springs fresh rosemary
10-12 garlic cloves, peeled

Cut each potato in half, then in half again, and again in half until you have 8 even chunks. Place in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat.
Bring potatoes to a boil, then lower the heat slightly and boil for ten minutes. Meanwhile, preheat to oven to 425°F.
In a small bowl, mix together polenta, salt and pepper. Drain potatoes well in a colander. Sprinkle with polenta seasoning and toss gently to coat.
In a large (12-inch) cast iron pan or heavy-bottomed skillet, heat olive oil over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary and garlic. Stir carefully with tongs for a minute.
Add seasoned potatoes all at once to the hot, fragrant oil and arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet on the bottom shelf of the hot oven and roast for 10 minutes. Remove pan from oven carefully and turn each potato so the crispy side faces up. Return to oven for another five or ten minutes.
Remove potatoes from oven and, using a slotted spoon, transfer the potatoes to a serving platter. Sprinkle with fresh chopped rosemary, if desired, and serve at once. Cool, then strain and reserve the oil remaining in the pan for another use.

Recipe: Rosemary-Roasted Hash Browns

2 lbs peeled potatoes, cut into cubes
6 cloves garlic, peeled
1/4 cup olive oil
2 Tablespoons duck fat or bacon grease
1/2 teaspoon salt
2 sprigs fresh rosemary

Preheat oven to 425°F.
In a medium pot, cover potato cubes with cold water. Toss in garlic cloves and 1 teaspoon salt. Place on high heat and bring to a boil. As soon as the potatoes boil, remove from heat and drain well in a colander.
In a large (12-inch) cast iron pan or heavy-bottomed skillet, heat olive oil and duck fat over high heat. When small bubbles begin to rise (but before oil is smoking) and oil is very hot, add rosemary. Stir carefully with tongs for a minute.
Add potatoes and garlic cloves all at once to the hot, fragrant oil and carefully arrange them with your tongs so that they are evenly distributed around the pan. Place the skillet on the bottom shelf of the hot oven and roast for 5 minutes. Remove pan from oven and carefully stir the hash browns so they have a chance to brown evenly. Return to oven for another five minutes.
Remove potatoes from oven and place on a stove burner set to medium high. Blast the potatoes for 2-3 minutes, stirring continually, until they become a dark golden brown. Remove from heat.
Using a slotted spoon, transfer the potatoes to a serving bowl. Sprinkle with fresh chopped rosemary, if desired, and serve at once.
Cool the oil, then strain and reserve for another use.

Notes

These will be the most popular item on your brunch table, guaranteed. Serve them with a side of malt vinegar to really take it to the next level. Oh, and in this recipe the garlic is boiled with the potatoes, which softens its pungency. No one likes too many aggressive flavors in the morning!
Duck fat can be found in the frozen section of most butcher shops. It adds fantastic flavor to the potatoes, but olive oil can easily be substituted.

Freezing Tip: Both of these potato side dishes should be served immediately, but they also reheat nicely in a blazing hot oven. Should you wish to freeze the hash browns for convenience sake, place them in a single layer on a parchment paper-lined cookie sheet and freeze them until solid. Transfer the hash browns to a sturdy resealable plastic bag and remove as much air as possible. Hash brown will keep, frozen, for 8 weeks.

What is one way you like to serve up the humble potato?

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Roast Potatoes Two Ways: Polenta-Crusted and Rosemary Hash Browns is a post from Simple Bites

Eat Well, Spend Less: One Turkey, Four Meals

Aimee — Mon, 14 Nov 2011 05:52:48 +0000

Perhaps you head to your parents’ or the in-laws’ for Thanksgiving and other holiday meals, where someone else cooks and carves the turkey. Maybe you’d also like to cook a whole turkey at home (and have a few leftovers to play with), but it’s way too much meat for your little family.

Here’s my proposed solution: go ahead and purchase a fresh turkey and then make four or five recipes with it. When properly sourced from a reliable butcher (and not shot up with strange chemicals and salty brine) turkey is a delicious, lean meat, and should definitely be taken advantage of in its season.

We’re talking turkey and holiday meals for our Eat Well, Spend Less series this month and my method for serving one turkey for four (or more) meals is one way to get the most bang for your buck. Fresh turkey isn’t cheap, but by following two key rules to savvy shopping: buying in season and buying bulk (in this case, a whole bird), as well as using every scrap of your purchase, you’ve got yourself a frugal way to eat this holiday season.

The Bird Breakdown

Assuming you have your fresh, whole turkey, the first step is to partially break it down into various components because you don’t want to roast the whole bird and then eat it slowly over a week-long period as it gets drier and drier. No way.

You’ll cook the breast first, for your ‘fancy’ meal if you like, and freeze the legs for later. From the breast, you’ll also enjoy panini with the leftovers. The scraps will go into a stock, which you’ll later use for a simple turkey noodle soup. Sound good? Let’s do the prep in 3 steps.

TIP: If your butcher is really awesome (and he should be!) you can ask him to break down the turkey for you, which is most of steps 1 and 2

Step 1: With a sharp knife, remove the wings tips (at the first joint), neck, and the ‘Pope’s nose’ (sorry, my Dad’s irreverent name for the area where the tail once was). Reach inside the bird and remove the organs from the cavity. Go ahead and get your turkey stock going with all of these scraps.

Step 2: On a sturdy cutting board, and with a sharp knife, remove the legs from the turkey. This is exactly the same way as you would remove legs from a whole chicken. If you haven’t butchered either, you can watch a clip of Anthony Bourdain wield his knife in this fun video Holiday Turkey Tips. He removed the legs around 1:35 in the clip.

Step 3: Wrap the turkey legs well in plastic wrap and freeze for another meal. Strain that stock, and you’re ready to proceed with any of the four recipes below.

Eat Well, Spend Less: One Turkey, Four Meals

1. The Main Event: Mustard & Herb Crusted Turkey Breast

I made this recipe from Shania over at Food for My Family and it did not disappoint. Simple and sensational, it made the perfect amount of roast turkey for about 6 people with leftovers for panini.

I’m crazy about cooking with fresh herbs, especially when paired with poultry, and loved that Shaina used sage and thyme to perfume her turkey. The breadcrumbs on the outside crisped up beautifully and added a nice texture to the oftentimes boring turkey breast.

Get the recipe: Mustard-Crusted Turkey Breast

2. The Weeknight Dinner: Roasted Turkey Legs with Winter Root Vegetables

Why not go with classic comfort food when you cook your turkey legs? This recipe for Roasted Chicken and Root Vegetables can easily be made with turkey legs for a quick, one-pot dinner.

If you’ve frozen your turkey legs, be sure to thaw them overnight in the refrigerator before cooking. Pat them dry with a paper towel and they are ready for roasting.

Get the recipe: Roasted Turkey Legs with Winter Root Vegetables

Alternatively, throw everything from the above recipe in your crock-pot, add 1 quart of chicken stock plus enough water to cover (a splash of white wine too) and cook for 8 or so hours into a hearty turkey-vegetable stew.

Photo by Tim Chin

3. The Sunday Brunch: Turkey, Arugula & Havarti Panini

This popular sandwich uses the leftover sliced turkey from the mustard-crusted turkey breast. You can also use any roast turkey (or chicken) you have on hand. I recently made these hot sandwiches for a casual bistro-style lunch and served them with French Onion Soup. It made a perfect autumnal meal.

Recipe: Turkey, Arugula & Havarti Panini

You don’t really need me to tell you how to make a panini, but I’ll give my tips.

Start with the best bread you can source. I use a long ciabatta loaf or two.
Slice the turkey thin and layer it between the best cheese you have on hand. We love Havarti, Monterey Jack and Provolone for panini.
If you use a rich, buttery cheese such as Havarti, don’t butter the bread or your panini will be too greasy.
Let the paninis cook slowly (I use a Breville Smart Grill). Mine go almost ten minutes and this ensures they are hot right through to the center.
Jazz up your meat and cheese panini with a handful of fresh arugula or spinach.
Serve with a side of cranberry sauce and pickled red onions.

4. The Everyday Lunch: Quick Turkey Noodle Soup

We’ve just come through a rough bout of head colds and this soup nourished us time and time again. I was so grateful for the several liters of turkey stock in my freezer, because once you have that, the soup comes together quickly, even if you are feeling under the weather.

I can’t think of a better way to put my turkey stock to good use and hope you’ll give it a try. Use whatever noodles you have around to round out the soup. Broken lasagna shards, whole wheat macaroni, and chopped spaghetti all made it into our bowls last week and were topped with the soup.

My apologies for the lack of a photo, but I was more concerned with nourishing my sick body (no cold meds for this pregnant lady) than snapping photos of my bowl!

Quick Turkey Noodle Soup

5.0 from 1 reviews

Recipe Type: Soup

Author: Aimee

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Yield: 2 quarts

Ingredients

2 Tablespoons olive oil
1 cup chopped leeks, white part only, washed well
1/2 cup chopped carrots
2 ribs celery, chopped
1 teaspoon finely chopped fresh rosemary
3 cloves garlic, chopped
8 cups turkey or chicken stock
2 cups noodles, cooked (I use whatever I have on hand)
Salt & pepper
Grated Parmesan to garnish
Chopped fresh parsley, to garnish

Instructions

In a medium Dutch oven, heat olive oil and saute leeks, carrots and celery for 2-3 minutes over medium heat. Add garlic and rosemary and saute for another minute.
Add turkey stock to the pot. Partially cover the soup, reduce heat to medium-low and simmer for ten minutes or until vegetables are tender.
Add cooked noodles and season the soup with salt and pepper. Serve at once with a sprinkling of chopped parsley and Parmesan cheese.

Be sure to check out the other Eat Well, Spend Less participants for their Thanksgiving and holiday tips:

Alyssa from Kingdom First Mom
Carrie from Denver Bargains
Jessica from LifeasMOM
Katie from Good Life Eats
Katie from Kitchen Stewardship
Mandi from Life Your Way
Shaina from Food for My Family
Tammy from Tammy’s Recipes

~For more menu planning ideas, visit I’m an Organizing Junkie.~

Are you cooking a turkey soon?

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Eat Well, Spend Less: One Turkey, Four Meals is a post from Simple Bites

A Vegetarian Dinner (Recipe: Leek & Mushroom Bake with Polenta Crust)

Aimee — Mon, 24 Oct 2011 04:06:35 +0000

We tend to eat at least seventy-five percent vegetarian during the week, yet for some reason when I entertain on the weekends, I often feel obligated to serve up a big slab of meat. It might be a roast chicken, filet of salmon, or lamb curry, but seldom is it vegetarian fare.

As I was assembling this mushroom and polenta gratin, I wondered to myself why I always chose a protein as my main dish and why didn’t I indulge my friends in some of the healthier and more adventurous dishes that we eat day to day?

Whatever the reason – expectations, tastes or tradition – it became apparent as I dished up this gratin around our dinner table that I had created something well-worth sharing. Meat-lovers, or no meat-lovers.

This leek and mushroom bake with its polenta-Parmesan crust more than holds its own as a main dish – it steals the show. Aromatic leeks and no-nonsense celery are paired with woodsy, garlic-sauteed mushrooms to form the base of the bake. They are topped with a smooth Bechamel (a basic white sauce) that has been jazzed up by a handful of sharp Parmesan. The final layer is thin cakes of cooked and cooled polenta and everything is topped with more cheese.

As our creation bakes, the mushrooms and leeks perfume the dish and the polenta bubbles into a lovely crust. It is then ready to be spooned up alongside more seasonal vegetables for a perfect autumn meal.

Do-Ahead Tips and Ingredient Sourcing

Most vegetarian dinners come together so simply that it would be easy to glance over this recipe and think “Now why would I ever bother with four steps?” but this recipe is special. I think even holiday dinner special – especially if you’re hosting a few friends and family who skip the Christmas ham and Thanksgiving turkey.

Another reason why I’m sharing this dish is because it can easily be broken down into manageable steps that can all be completed one or two days in advance. In fact, once the whole shebang is assembled, it can hold for 24 hours, refrigerated and sealed in plastic wrap, until it is ready to be baked off and served piping hot.

Do ahead? Check.

Step-by-step? Yes, indeed.

So what about those funky ingredients, then? Well, if you are accustomed to preparing vegetarian main meals, you probably are already familiar with dried mushrooms and polenta, not to mention whole leeks. But in case those sound a little frightening, here’s a quick schooling.

Polenta ~ You’ve probably spotted beautiful bright yellow polenta in the bulk food section of your organic store already. It might even be labeled as cornmeal, as it is essentially the same thing. For our breakfasts, I buy the quick cooking cornmeal, but for this recipe (and if you’re ever cooking and cooling polenta to grill) select the coarse polenta.

Dried Mushrooms ~ Chosen for this dish because of their high concentration of flavor, dried mushrooms play the star role of the gratin and provide a ‘meatiness’ that gives the dish a well-rounded, nourishing feel. Fresh mushrooms just wouldn’t provide the same texture, plus I’m always looking for ways to use up the dried wild mushrooms that my mother sends me.

Look for dried mushrooms such as shiitake, morels, and porcini at your health food store or farmer’s market. You can also find them for purchase online.

Leeks ~ One of my favorite winter vegetables is the humble leek. I featured it last year as a Spotlight Ingredient, where you can read all about buying, storing and cleaning the leek. The subtle flavor of the leek lends itself to a beautiful pairing with the mushrooms in this bake and shouldn’t be replaced with onion. So go ahead and buy and bundle. You can always make this or this soup with the remaining stalks.

Parmesan ~ I always have a chunk of this firm Italian cheese in my refrigerator – and the real stuff, too. It is expensive, but a little goes a very long way in the flavor department. You could also substitute Pecorino Romano in this dish, or, in a pinch, sharp cheddar. You can find Parmesan at almost any grocery store, although I go out of my way to purchase it from an Italian grocer because it costs much less.

Recipe: Leek & Mushroom Bake with Polenta-Parmesan Crust

Serves 6 as a main dish, 8-10 as a side dish.

ingredients:

3 ribs celery
2 leeks, white part only
1 Tablespoon olive oil
1 Tablespoon butter
2 cloves garlic, peeled
2 cups dried mushrooms (I used shiitake and morels)
1 recipe polenta crust
1 recipe Bechamel sauce
1/2 cup grated Parmesan cheese

method:

Step 1: Polenta Crust

1 1/2 cups coarse polenta
6 cups water
1 teaspoon salt
2 tablespoons butter

Bring water and salt to a boil in a heavy bottomed sauce pot. Over medium heat, whisk polenta into boiling water, a handful at a time, until it is all incorporated.
Reduce heat to medium-low and cook polenta, stirring frequently, for about 30 minutes. It will become quite thick. Tip: While your polenta is cooking, prepare steps 2 and 3 of this recipe.
Remove polenta from heat and beat in butter. Pour onto a buttered baking sheet and spread out with a spatula into a rough 9×13 rectangle. Polenta will be moldable.
Cover with plastic wrap and refrigerate until firm or up to two days.

Step 2: Roasted Vegetables & Sauteed Mushrooms

Preheat oven to 400°F and lightly oil a baking sheet or roasting pan.
Wash and dry celery and leeks. Slice leeks into 1/4 inch ‘coins’. Chop celery ribs into 1/4 inch pieces also.
Place vegetables in a single layer on the baking sheet and roast in the oven for 15 minutes. Give the pan a shake and rotate it at least once during the cooking process.
Soak mushrooms in warm water for 20 minutes (Tip: you can make your Bechamel sauce during this time).
Melt 1 tablespoon butter in a medium sauce pan. Bang garlic cloves with the flat side of a knife to bruise them and toss them into the butter.
Drain mushrooms, squeezing out as much liquid as possible, and add them to the garlic butter.
Season mushrooms with salt and pepper and cook over medium heat for about 7 minutes.

Step 3: Basic Bechamel Sauce

3 Tablespoons butter
1/3 cup all-purpose flour
2 1/4 cups milk
1/2 teaspoon salt

Melt butter in a medium pan or sauce pot over medium heat. Dump the flour in all at once and whisk to combine. Cook, stirring constantly, for about two minutes to develop a little more flavor and avoid a ‘floury’ taste in your bechamel.
Gradually add in the milk, whisking vigorously to emulsify sauce and eliminate lumps. Once all the milk has been added, bring to a slow boil and stir until thick and smooth.
Season with salt to taste and reserve until ready to use.

Step 4: Assembly and Baking

Preheat over to 350°F and butter a 9×13 baking dish.
Combine roasted celery and leeks in the dish and spread out to cover the bottom in a single layer. Top with the sauteed mushrooms, uniformly scattered throughout.
Pour bechamel sauce over the vegetables and distribute evenly using a rubber spatula. Sprinkle with 1/4 cup grated Parmesan cheese.
Cut chilled polenta into rectangles and arrange on top of the bechamel. Sprinkle with remaining 1/4 cup of Parmesan cheese.
Place dish in oven and bake, uncovered, for about 40 minutes, until top is browned and the bechamel is bubbling up the sides.

Serve at once.
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What is your favorite vegetarian main dish?

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A Vegetarian Dinner (Recipe: Leek & Mushroom Bake with Polenta Crust) is a post from Simple Bites

Eat Well, Spend Less: Seasonal Soups (Recipe: French Onion Soup)

Aimee — Mon, 17 Oct 2011 04:06:53 +0000

How is it mid October already? Oh, right, first there was our jump into October Unprocessed, then Thanksgiving, and just last weekend, Blissdom Canada in Toronto. The month tends to fly by when one is busy.

After four days of conference snacking, hotel food, road food (we drove home from Toronto), and yes, missed meals, I am so ready for some seasonal comfort food and for me that spells S-O-U-P. Another reason to add soup to the weekly menu plan is because the food budget is hurting a little after two high-end (but oh-so-memorable) dinners out at Pangaea and Luma with dear food blogging friends over the weekend.

Yes, it’s time to bring out the Le Creuset French Oven, hit up the market for those incredibly cheap root vegetables, onions, and late-harvest tomatoes and simmer some soup.

Here is a round-up of a few of my favorite recipes, as well as my family recipe for French Onion Soup with a Canadian twist!

Photo by Shaina

Seasonal, Budget-Friendly Soups

This is just a start of all the beautiful soups that can be made with the bountiful produce that can be found at this time of the year. You’re sure to find a recipe that the whole family will love. A bonus? All of these soups freeze very well, so go ahead and make a double batch.

Photo by Katie

~For more weekly menu plans, visit Org Junkie.~

Recipe: French Onion Soup – Canadian Style

In this version of French Onion Soup, the sweetness of the onions is enhanced slightly by maple syrup and the soup is given an extra Canadian touch with the addition of our own aged cheddar cheese.

French onion soup should not be rushed. Well, the onion chopping part, yes. Use a food processor or blitz through them with a knife as fast as you can while still maintaining five digits on each hand. But once they are in the pot, brew a pot of tea and read a cookbook or food blog while the onions slowly caramelize and take on that dark brown color.

This soup makes a generous batch, but the onion soup base freezes well, making for a delightful Sunday supper sometime in the future. Also, if you’re not pregnant and have an opened bottle of white wine around, this soup benefits from a generous splash or two added with the stock.

Serves 8.

ingredients:

3 Tablespoons olive oil
3.5 lbs sweet onions such as Vidalia, thinly sliced, about four large
2 garlic cloves
2 Tablespoons maple syrup
2 cups chicken or turkey stock (I had Thanksgiving leftovers)
3 cups water
2 tsp fresh thyme leaves
1 small sprig rosemary
2 teaspoons salt
1 teaspoon pepper

garnish:

8 slices whole wheat baguette, toasted and buttered
2 cups shredded aged Canadian cheddar, such as Perron (or your favorite melting cheese)

method:

Heat oil in a heavy bottomed pot set over medium-high heat. Add onions and cook, stirring frequently, for about 10 minutes or until they have completely wilted and start to caramelize.
Reduce heat to medium-low, and cook onions slowly, stirring occasionally for another 20 minutes.
Add garlic to the onions and cook for a minute or so. Stir in maple syrup. Add the broth, water, thyme and rosemary; bring soup to a boil.
Reduce heat and simmer for 20 minutes. Season to taste with salt and pepper.

to serve:

Preheat top broiler in the oven.
Divide soup between 6 large or 8 smaller ovenproof bowls or ramekins. Top with toasted baguette slices and cover generously with cheese.
Broil for 2 to 3 minutes or until cheese melts and lightly browns. Garnish with a sprig of fresh thyme and serve.

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This month on our Eat Well, Spend Less series we’re talking about making the most of fall foods. Check out what the other ladies are cooking up!

Frugal Fall Snacks for Hungry Kids :: Life as Mom

Hearty Breakfasts for Cold Mornings :: Food for My Family

Holiday 2011 Grocery Sales & Predictions :: Denver Bargains

Ten Things to Do With Apples :: Kitchen Stewardship

How to Save on Thanksgiving :: Kingdom First Mom

Favorite Fall Recipes :: Good Life Eats

Enjoying Fall’s Bounty of Pumpkins and Squashes :: Tammy’s Recipes

What is your favorite soup to simmer on an autumn day?

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Eat Well, Spend Less: Seasonal Soups (Recipe: French Onion Soup) is a post from Simple Bites

The Beauty of Braising {Recipe: Apple Cider Braised Brisket}

Shaina — Wed, 05 Oct 2011 10:14:07 +0000

Written by Shaina of Food for My Family.

Leaves change color and fall to the ground as the market fills with the bounty of summer. These weeks are my favorite at the market, where a sweater alone keeps you plenty warm and there’s a certain nip in the air that invites hot apple cider as vendors rearrange their goods and offer up the season’s best.

While seasonal shifts in this direction always have me feeling a bit melancholy with the thought of winter to come, pausing time right here in this moment is a thought I’ve welcomed often and freely. The mix of warm and cold, summer and autumn and the slow shift from salad to soup on the dinner table causes me to breathe deeply and enjoy.

Along with soup will come an increase in baking, a return to warm breakfasts and a desire to hole up in the kitchen creating. Let’s not forget, however, roasted meats.

Where summer had me turning off my oven and looking towards the grill and the smoker to provide the heat for the family’s meals, the fall will bring the meat back inside simmering away, especially if you, say, purchased a good portion of a whole cow that is coming to a freezer near you.

Braising Basics

Braising generally uses tough pieces of meat and makes them stretch a bit farther than they otherwise might be able to, creating a tender dish that makes you think of home. It starts with a good searing of the meat about to be braised. Liquid is added, and the meat is then roasted and simmered in the oven along with a few vegetables until tender and perfect.

Season your meat.
Heat oil, butter or other fat in a Dutch oven. Add in the meat and sear on all sides. Remove to plate.
Add in vegetables and sauté slightly before deglazing the pan with a bit of liquid.
Choose a liquid to work with, be it wine, beer, tomato sauce or, in our case, apple cider. Add meat and vegetables and pour in the liquid.
Cover and place in a hot oven for a few hours until the meat is tender.
Drain the liquid and separate the fat before boiling down the sauce into a gravy to be served over the now-braised meat.

Photos by Shaina

Recipe: Apple Cider Braised Brisket

2 tablespoons butter
1 (4-5 lb.) beef brisket, outer fat trimmed
1 teaspoon salt
½ teaspoon pepper
2 yellow onions, cut into wedges
5 cloves garlic
3 sprigs rosemary
3 cups unfiltered apple cider
3 apples, cored and sliced

Preheat oven to 325º F. On the stovetop over a medium-high heat melt butter in a Dutch oven. Season brisket on both sides with salt and pepper, and then add to Dutch oven and sear on all sides until golden brown. Remove to a plate.

Add in the onions and garlic and sauté until softened. Pour a few tablespoons of the apple cider into the pan to deglaze. Stir until all caramelized bits are lifted from the pan. Add in brisket and herbs and pour remaining apple cider over the top.

Bring to a simmer, cover and move to the oven. Roast the brisket at 325º F for 2 1/2 to 3 hours or until tender, adding in apples 30 minutes prior to the end of cooking.

Remove Dutch oven and allow to cool. Drain fat from the top of the pot and discard. Remove meat, apples and onions and heat the remaining sauce over medium heat, stirring occasionally, until the mixture reduces and becomes a gravy. Add in brisket, apples and onions and cook until warm. Serve immediately.

Makes 7-8 servings.
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What fall and winter meals have you been looking forward to?

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The Beauty of Braising {Recipe: Apple Cider Braised Brisket} is a post from Simple Bites

Butternut Squash and Apple Soup Recipe

Katie G — Wed, 28 Sep 2011 04:24:33 +0000

Written by Katie of Good Life Eats

I have not always been a fan of winter squash. I never cared for it as a child, but rather ate it because I was told to – so long as it was covered with enough butter and brown sugar. I was never a picky eater, but I always had a couple things that, even after trying, I just didn’t care for, and squash was one of them.

As an adult, however, I’ve found that sometimes liking or not liking certain vegetables or other ingredients depends so much on how that ingredient is prepared. Not to mention that taste buds mature with age.

It’s always good to keep experimenting and trying new things. Sometimes I surprise myself with the way my tastes have changed.

I know now that I don’t like to eat plain, cooked squash straight out of its shell. I like my squash best when it is cooked and used within a recipe, like with this Butternut Squash and Apple Soup. I’ve found that the variety of winter squash that I like the best is probably butternut squash, thanks to its sweet nutty taste.

Although I definitely have a favorite winter squash, I certainly can appreciate all that winter squash has to offer during a time where, in my opinion, produce is often pretty boring (I have always favored the brightly colored spring and summer fruits and vegetables).

Winter Squash Tips and Tidbits

How to Select Winter Squash

Look for a squash that feels firm and heavy. Skins of winter squash should smooth and matte and be free of cracks, soft spots, mold or other imperfections.

How to Store Winter Squash

Winter squash does not require refrigeration for long term storage. Under proper conditions, winter storage can keep for about a month. Try storing squash in brown paper bags in a dark, cool place (around 50 degrees F; 10 degrees C).

Paper bags are preferred over plastic because plastic bags trap moisture and can cause rot whereas paper bags are breathable.

Health Benefits of Squash

Winter squash is often a great source of fiber as well as vitamin A and vitamin C, which are helpful during cold and flu season. Butternut squash, specifically, is also a good source of potassium and vitamin E.

Recipe: Butternut Squash and Apple Soup

If using a blender, be sure to hold the lid down with a towel and your hand and always puree with caution. I usually start on low and work up to high puree. I like to use my blender to make pureed soups, but you can also use a food processor or immersion blender.

Some of my favorite varieties for this soup are: Braeburn, Gala, or Honeycrisp, but you can use whichever apples are your favorite. I prefer to use the sweet apples for this soup rather than ones that are more tart, like Granny Smith.

This recipe comfortably serves 4 when paired with a side of bread or savory scones. We love Gruyere Sage Scones as a side.

ingredients:

1 tablespoon olive oil
16 ounces cubed butternut squash, about 1 large squash
1 small leek, cleaned and sliced, about 1/3 cup
1 clove garlic, minced
3/4 cup cubed apple pieces
2 cups chicken or vegetable broth
1/2 cup water
1 bay leaf
salt and pepper, to taste
1 teaspoon maple syrup
1 – 1 1/2 teaspoon fresh minced sage leaves
1/4 cup heavy cream or half and half

method:

In a dutch oven or deep cast iron skillet, heat 1 tablespoon of olive oil until shimmering. Add the butternut squash and saute over medium heat for about 10 minutes, stirring frequently. If the squash begins to brown, turn heat to low.

Add the prepared leeks and garlic to the pan with the squash. Saute for 1 minute. Add the apples and saute for another 2 – 3 minutes.

Cover the vegetable mixture with the broth and water. Add the bay leaf. Simmer over medium-low to low heat until the squash and apples are very tender, about 7-10 minutes. Remove and discard the bay leaf.

Transfer mixture (carefully) to a blender or food processor and puree until smooth. Add the maple syrup, sage and half and half or cream. Blend again until combined. Taste and then season with salt and pepper according to your preference.

Serve immediately. Garnish with cream, sour cream, and/or additional sage leaves if desired.

More Butternut Squash Recipes

Butternut Squash Bread | My Baking Addiction
Butternut Squash Gratin | Simple Bites
Butternut Squash, Pomegranate, and Roquefort Salad | GoodLife Eats
Butternut Squash Risotto | GoodLife Eats
Butternut Squash Whole-Wheat Mac & Cheese | Simple Bites
Butternut Squash Ravioli with Sage Browned Butter | Jenny Steffens

What is your favorite way to enjoy winter squash? Do you have a favorite variety?

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Butternut Squash and Apple Soup Recipe is a post from Simple Bites

Eat Well, Spend Less: Five Ways With Lentils (Curried Lentil Soup)

Aimee — Mon, 19 Sep 2011 04:04:52 +0000

This month for our Eat Well, Spend Less series we’re talking about emergency preparedness. We were hit fairly hard by Hurricane Irene recently and lost power for 18 hours; others fared much worse.

We were scrambling a little for things like flashlight batteries and warm blankets, but all in all, we didn’t suffer much during the outage. Still, it was a fair warning that we could -and should- be better prepared next time. While the Texas fires may not be warming our doorsteps, we never know what we might need to be prepared for. Certainly a few snow days are in my future, although I’ve got a few months before I have to worry about that!

We’ve talked about the benefit of a well-stocked pantry, but how much more valuable does it become during a crisis or natural disaster predicament? Suddenly those cans of lentils, tuna and beans are looking particularly fine, wouldn’t you say so?

Lentils are one of my favorite staples to have around – for main meals or sides – and today I’m going to show you why.

For the Love of Lentils

There’s a permanent place in my pantry for lentils of all kinds – red, French, green and brown. Here are a few of the reasons why:

Versatile. Lentils don’t quite the the same reputation for versatility as say, rice or potatoes, but they actually can be served up many ways (five of them I’ll share below in the links). Hot, warm or cold? They can be served at any temperature. Soup or salad? Both! Side dish or main? Either.

Frugal. Plain rice or beans may top lentils for cheap eats, but when they replace meat as a protein, such as in the burgers below, that is when you’ll start to see them benefit your budget.

Quick-cooking. Lentils do not require a soak in water before cooking and only need about 30 minutes of simmering, making their cooking time hours faster than beans and equal to brown rice. Of course, canned lentils are an instant option, as long as you don’t mind sacrificing texture for time.

Healthy. Okay, so we know lentils are packed with protein, but how about full of fiber? Check. High in iron? Yep, and thus a smart choice for vegetarians and folks who don’t eat a lot of red meat.

Dry Storage. Honestly, anything I can pack into jars and add to the pantry shelves is a winner in my books. I don’t have to worry about combating freezer burn or jostling for fridge space.

Five Ways with Lentils

Lentil Shepherd’s Pie. This vegetarian take on a classic comfort food is popular among all of our family members – and that is saying a lot!
Simple French Lentil Soup with Bacon. So easy and SO good, especially during the cooler months. This recipe also freezes great.
Black Bean & Lentil Burgers. Another meatless main dish option that the whole family loves. For ease, this recipe can be made with canned lentils.
Warm Lentil Salad with Parsley. French lentils studded with sautéed carrot, celery and onion and then tossed in a French-style vinaigrette; from Patent and the Pantry.
Green Lentil Soup with Coconut Milk and Curry. Our current favorite soup, courtesy of Super Natural Every Day. Recipe below.

This soup is on regular rotation for our lunches, especially now that the cooler weather has arrived. I love it because all of the ingredients are pantry staples, so if the fridge shelves are looking bare, I know I always have a warm, nourishing meal to fall back on with this soup.

The recipe is slightly adapted from Heidi Swanson’s Green Lentil Soup with Brown Butter from her latest book, Super Natural Every Day. I highly recommend it!

Recipe: Coconut Curried Green Lentil Soup

ingredients:

2 tablespoons coconut oil (or unsalted butter)
1 tablespoon good quality curry powder, freshly ground
2 teaspoons minced garlic
1 large sweet onion, chopped
5 cups of vegetable stock or water
1 1/2 cups green lentils, rinsed
1/2 cup coconut milk
1 teaspoon sea salt

garnish options:

fresh chopped chives
yogurt
pinch of curry powder

Melt coconut oil in a large stockpot over medium-high heat, then add curry powder, garlic, and onion. Saute for about 3-4 minutes on medium heat, stirring often so the garlic doesn’t burn.
Add vegetable stock and green lentils. Bring soup to a boil, then partially cover and reduce heat. Simmer for between 20 and 50 minutes (or until lentils are tender; mine typically take about 50 minutes).
Once the lentils have finished cooking, remove soup from the heat and stir in the coconut milk and salt. Puree the soup using an immersion blender or regular blender (in batches if using regular blender) until it is as smooth or as chunky as you prefer.
Serve immediately with your choice of garnish.

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Be sure to check out the other participating bloggers in our Eat Well, Spend Less series. For the duration of the week they will be adding their take on bring prepared for and cooking through emergencies. I’ll update this post with their links as they go live.

Alyssa from Kingdom First Mom :: Eat Well and Spend Less with an Emergency Fund in your Pantry
Jessica from LifeasMOM :: Making the post of your pantry, fridge, and freezer.
Katie from Good Life Eats :: Five Ways with Beans
Katie from Kitchen Stewardship :: 5 Basic Steps to Emergency Preparedness
Mandi from Life Your Way :: Five Ways With Pasta
Shaina from Food for My Family :: Whole Grain 101
Tammy from Tammy’s Recipes

~ For more weekly menu plans, visit Menu Plan Monday. ~

Have you cooked with lentils before? What is your favorite way to serve them?

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Eat Well, Spend Less: Five Ways With Lentils (Curried Lentil Soup) is a post from Simple Bites