Archive for the ‘Casserole’ Category
Happy Thursday! As we speak (or as I type, rather), I’m making my second Alpha Bakery Banana Bread of the week. We’re headed to Appleton for a funeral tonight, and Brenton’s family could use some comfort food (don’t we all?!). Unlike my healthified version from Monday, I don’t have any white whole wheat flour or cacao nibs. So I’m making this loaf exactly like my dad and I used to make it, complete with walnuts because every good banana bread needs nuts. Here’s what else I’ve been up to:
1. When it comes to comfort food, there’s nothing higher on my list than a casserole. After writing this article for the Milwaukee Journal Sentinel, I discovered that you can make a casserole out of pretty much anything (baked mac and cheese, lasagna, even a breakfast strata).
One of the coolest things about researching and writing this article was that I got to interview Bobby Deen! (yes, that was an inaudible squeal) He was the epitome of southern charm and so down to Earth. He has a complete chapter on casseroles and one-dish meals in his new book, “From Mama’s Table to Mine.” I included a recipe for his Mexican Fiesta Casserole, which fed Brenton and I for days (the consequence of making any casserole in a two-person household).
2. I’ve been living in Zensah’s Seamless Power Running Jacket. The fabric is ultra breathable, soft and moisture wicking. You can tell this is a quality fabric as soon as you pick it up (I was introduced to Zensa when I first tried their compression socks). One thing I especially like about this jacket, besides the thumb holes, is the pocket in the back. Most people would use this for a key. I use it for poop bags. #TheLifeOfADogOwner
Thanks for everyone who entered the Dreamfarm giveaway. The winner is…
Congrats, Tara! Please send your address to Alysha@Shesontherun.com by Saturday, Feb. 23, so I can get your prize out to you asap! If I don’t hear from you by then, I will choose a new winner.
Of Possible Interest:
Restaurants Turn Camera Shy (The New York Times)
Question: What’s your favorite casserole recipe? (links welcome!)
Happy Hump Day! Yes, half the week may be over but we’re finally seeing a break in this Wisconsin cold. The high is 22 today (it’s been in the single digits all week). I am more than ready for winter to be over and April to be here, because we are going to FLORIDA!
Personally, I liked the book until the end. Psycho people like Amy don’t sit well with me. True, Nick was a cheating dog, but Amy was manipulative, insane and a ying character. My main gripe with this book was there wasn’t a character I liked or gravitated toward.
I just finished our next book club book last night, “Matched” by Ally Condie. This one was a much faster read for me. I’ve even moved onto the second book, “Crossed.”
Anwyay, back to Sunday’s book club.
Each of us brought something to Laurie’s house for brunch, and I made pumpkin doughnuts using a Doughnut Pan Kit from Stonewall Kitchen.
I’ve wanted a doughnut pan for the longest time. I’m so glad I finally buckled down and bought it! Baked doughnuts are so much healthier than fried. Karis made some AWESOME Maple Cinnamon-Sugar Doughnuts for brunch once, so those are my next project. I also added some homemade coffee/chocolate cookies to the platter.
Laurie made these delicious mimosas using almond champagne. BEST mimosas ever! By the way, we finally got to see Laurie and James’s new house. I’m so jealous of all the space they have and their huge backyard! Milo, Murphy and Oliver had a blast running around.
Brittney and Ryan brought homemade cinnamon bread and qunioa cups. I asked Brittney where they got the bread recipe from and she said we gave it to her! HAHA. We did loan them our bread machine and gave them a copy of recipes we use for it. #BlondeMoment
Laurie totally blew me away with her Sausage and Egg Bake with Green Peppers. This is the perfect brunch casserole to make for out-of-town guests. I love dishes they are easy to make but feed a lot of people. She also made Strawberry Bruchetta, which she originally made for her sister’s bridal shower. Delish.
Three words to describe Sunday: Book Club Rocks!
Question: Are you or have you ever been in a book club?
This is my forth book club. From my experience, they’re more fun when you have fewer people (I was in a club that had 14 people once!) and everyone has similar taste in books, which Brittney, Laurie and I definitely do.
Happy New Year’s Eve! As I’m switching my planner to 2013, it seems like I was shopping for a 2012 planner at Target just yesterday. This year seemed to move at lightening speed — with a new nephew, new jobs, new friends, new gym, new home projects and a whole lot more. Yes, 2012 was an awesome year, but I feel strangely optimistic that 2013 will be even better :)
Since the countdown is happening tonight, I thought I would do my own. Here are my Top 12 Recipes of 2012.
#12) Coffee Rum Chata
#9) Tamale Pie
#1) Shrimp and Grits
Question: What is your favorite recipe from 2012? Links welcome!
As I was trolling though my recipe section, I began to notice something. I use pumpkin, a lot. From breakfast to desserts and dinner, nearly every one of my food categories contains a dish with pumpkin. Since it’s fall and canned pumpkin is everywhere, what better time to do my first recipe roundup?
Question: Do you like cooking with pumpkin? What do you like to make? Links welcome!
Let’s face it, Christmas is usually about the main course. The prime rib…the ham. Oh, and don’t forget the dessert tray. With so many cookies, fruitcakes and pies, most of us are so busy looking toward the finale that we sometimes overlook the most important meal of the day – breakfast.
I recently made this hearty – and healthy – Italian-syle egg casserole while writing an article for the Journal this week. Although the article is about eating healthfully in the New Year, I thought this dish would be perfect for a holiday breakfast.
Italian Sunday Brunch Bake
From Today show nutritionist Joy Bauer’s cookbook “Slim and Scrumptious”
Makes 4 jumbo servings
1 medium onion, diced
1 red bell pepper, seeded and diced
1 pound small red potatoes, scrubbed and cut into ½-inch pieces
2 teaspoons dried Italian herb blend
8 ounces white button mushrooms, trimmed and thinly sliced
6 slices Canadian bacon, cut into ½-inch pieces
4 cups baby spinach leaves
4 whole eggs
8 egg whites
1/2 cup skim milk
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese
Preheat oven to 350 degrees. Coat a 9×13-inch baking dish with nonstick spray. Set aside.
Liberally coat a large skillet with nonstick spray and preheat over medium-high heat. Add the onions and cook, adding a tablespoon of water at a time to prevent scorching, until softened, about 4 minutes.
Add bell pepper and potato pieces and cook until the potatoes begin to soften, 6 to 8 minutes. Add mushrooms and herbs, cooking until tender, about 3 minutes. Add Canadian bacon and stir.
Reduce heat to low and add spinach and stir until spinach wilts. Remove from heat and let cool to room temperature.
In a large mixing bowl, whisk the eggs and egg whites. Add the nonfat milk and black pepper. Add the cooled vegetable mixture to the eggs and stir well. Pour into the prepared casserole dish and bake 25 to 30 minutes, or until the eggs are set and the potatoes are cooked through. Sprinkle Parmesan cheese over the top and broil 4 to 5 minutes, or until top is golden brown. Serve hot.
Per serving (1/4 of recipe): 297 calories, 30g carbohydrates, 28g protein, 8g fat (2g saturated), 235mg cholesterol, 735mg sodium, 5g fiber.
Question: What’s your favorite thing to eat for a holiday breakfast?
I remember eating cinnamon rolls on Christmas morning when we were little. Sugary carbs and presents make for one happy, little girl.
Although it seems like just yesterday that She’s on the Run came to be, one whole year has gone by (I can’t even believe it).
But when I look at my first post, it reminds me how much has changed.
I’ve moved, switched jobs and have been through more life experiences than I’d care to admit (such as being hit by a tough economy firsthand). I’ve also had my share of good times and discovered a new passion. Take this blog for example. It combines my two great loves: cooking and writing. And it’s great to look back at all my culinary accomplishments this past year (and laugh at the ones that haven’t gone so well).
To celebrate, I’m compiling my favorite recipes.
Cookie Dough Truffles
For those of you who make chocolate chip cookies just to sneak bits of the dough, these tiny treats are for you.
Butternut Squash Mac and Cheese
The most delicious way to cook with butternut squash.
Taffy Apple Salad
I’ve easily made this salad a dozen times (including a tasty batch last week). The combination of apples, pineapple and marshmallows puts me over the moon.
Potato Carrot Zucchini Pancakes
A unique twist on traditional potato pancakes.
Tater Tot Casserole
This may not be the best looking dish of the bunch, but it’s definitely the most comforting.
Pumpkin Doughnut Muffins
Shaped like a muffin but with the flavor of a doughnut…make these for a truly special breakfast.
My preferred way to use up Summer’s fresh rhubarb.
Gnocchi with White Beans
This dish is easy and impressive – definitely worthy of serving to company.
My Birthday Cake
So what if I didn’t exactly make this? The carrot cake from Simma’s is the best I’ve ever had. in. my. life.
Happy Birthday, She’s on the Run! Here’s to many more!
I’ve been craving comfort food lately…namely Mac & Cheese. Maxie’s Southern Comfort in Milwaukee makes a killer White Cheddar Mac and Cheese that B and I indulged in during happy hour last Friday (On a side note – Maxie’s happy hour is amazing. Half price oysters, shrimp and fried green tomatoes PLUS complimentary corn bread. How’s that for a deal, y’all).
I first tried their Mac and Cheese last month during my friend and fellow blogger Sun’s birthday. I’m the worst order-er ever. I always have about five things on my mind and then just end up picking something random at the last minute. And in this case, I just copied Sun and I was so glad I did (cause I’ve been dreaming about that Mac ever since).
Still, my craving hasn’t been satisfied…until tonight.
I had a butternut squash sitting on my counter and after a post on a vegan version from Oh She Glows, I decided to make a mac and cheese in all its diary glory (this is Wisconsin after all). And as far as Mac’s go, this version is actually pretty healthy. There isn’t any half and half or whipping cream, there isn’t a ton of cheese and the butternut squash sneaks in a healthy dose of vegetables. In other words, this is one Mac and Cheese you can definitely feel good about indulging in.
Butternut Squash Mac & Cheese
Adapted from Martha Stewart
* 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3 cups)
* 1 cup water
* 1 1/2 cups 1% milk
* Pinch of freshly grated nutmeg
* 1/4 teaspoon ground chipotle pepper (my dad brought me back some personally from New Mexico, so I am sneaking this into everything)
* 3/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 pound elbow macaroni
* 1 1/2 cups reduced-fat Cheddar cheese, shredded
* 1/4 cup + 2 tablespoons Parmesan cheese, shredded and divided
* 3 tablespoons breadcrumbs
* 1 tablespoon canola oil
* 1/4 cup part-skim ricotta cheese
* 1/4 cup light cream cheese (the 1/3 less fat kind)
1. Preheat oven to 375 degrees. Combine squash, water and milk in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, chipotle, salt and pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook for about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, cream cheese and 1/4 cup Parmesan.
3. Grease a 3 quart baking dish with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumb and remaining Parmesan. Sprinkle over noodles. Drizzle with canola oil.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
Question: What is your favorite comfort food?