Mix-n-Match Casseroles

Written Tuesday, February 9th, 2010 by Penny Hawkins

I'm a huge fan of any kind of casserole, after all, what's not to like? They're easy to put together, I usually have the ingredients on-hand in my pantry or fridge, and most of them use only one pot or pan (ok...two if you have to cook pasta or rice). So, unless you or someone in your family is one of those people who hate their food mixed together, or (yikes!) someone who hates the foods on their plate to touch each other, casseroles are just plain easy, delicious, and a busy cooks best friend! (No offense intended to the mixed-food-hating, no-food-on-the-plate touching people, you can't help how you feel...I just don't get it)

One of the things I love most about casseroles is that I can make them with whatever I have on-hand in the fridge and pantry, mixing and matching ingredients to build a casserole around my basic "formula" that I adapted from a recipe I found in my mother's recipe box. I do this so often, that over the years I've come up with a chart of sorts that helps me mix-n-match my ingredients based on what my family likes best.

The following chart gives you an idea of how you can mix-n-match pretty much whatever you have on-hand to create your own fabulous casserole. The rules are simple: make your base, choose 1 item each from the sauce, meat, veggie, and starch choices, combine with base, add anything you want  from the optional add-ins, top with your choice from the toppings selctions, and bake! That's it...one pot, no hassles, and you don't even have to cook the rice or pasta first. How easy is that? You can mix-n-match your own fabulous and delicious casserole tonight! Click on this Mix-n-Match Chart to get started (you can print it!).

Note: You can "plan" these casseroles ahead  by cooking extra meat and freezing or refrigerating it for later use. I often do that with ground beef or chicken, by cooking extra portions than freezing it in one lb. or one cup portions so I can grab-n-go!

Member Recipe Review: Crockpot Chicken

Written Tuesday, February 2nd, 2010 by Penny Hawkins

It's been a little while since my last comfort food recipe review, and before ya'll get the idea that somehow my comfort food obsession has passed (as if!), I decided it was time to go in search of another HHM member comfort food recipe to review. So, I clicked over to the recipes tab here at HHM and  began my search with the help of the handy categories links.

The criteria? I wanted a recipe that was a "set it and forget it" one-pot meal, and it absolutely had to include gravy or sauce! Hmmm...I remembered seeing a "Meal of the Day" a week or so ago that had appealed to me, but where was it? Thinking it had been a chicken dish, I clicked on the "chicken" category link, and after a minute of searching, there it was... on page 4...Ashley's Crockpot Chicken!!!

Besides being easy and delicious, one of my favorite things about this recipe is that it uses ingredients that I already had on hand because they are pantry staples. I was literally able to decide to make this recipe on the spur of the moment, and get it in the crockpot in 10 minutes without going to the store! Now I don't know about ya'll, but that's my favorite kind of recipe! Did I mention it was delicious? Just like Ashley described, it reminded me of everything I love about Thanksgiving dinner!

So if you're looking for spur-of-the-moment inspiration for dinner this week, give Ashley's Crockpot Chicken* a try...it's fantastic! 

*this recipe has been husband-tested, and beancounter hubby gave it a 10 out of a possible 10.

Member Recipe Review: Italian Goulash

Written Friday, December 25th, 2009 by Penny Hawkins

When I saw hometowngirl's recipe for "Mom's Italian Goulash" a few weeks ago, I was hit by a wave of nostalgia. There are two reasons why this recipe makes me feel sentimental: the first is my well-known weakness for comfort food, and the second is because my mother made a very similar dish that I had not eaten in years (mom passed away in 1998).

This recipe was also in the pile a few weeks ago during my now-infamous marathon cooking session. However, unlike his reaction to Spinach Soup, when hubby saw this recipe he immediately aproved because his mother also made a similar recipe. This one he was excited about!

So I made this recipe using Susan's easy-to-follow directions, and pretty soon I had a lovely pan of comfort-food heaven in the oven. Hubby paced back and forth, tasting spoon in his hand, until the Goulash came out of the oven. Finally it was done and even though it was still bubbling hot, in went his spoon. The verdict? Well, other than the fact that he should have waited for it to cool a bit, he declared that it was a good as his mother's and we could have it again anytime!

Thanks for the delicious trip down memory lane Susan!

Soup's On

Written Sunday, December 20th, 2009 by TrishB

Frigid conditions have gripped New York this week. Snowy too. Days are getting shorter and nights longer. Winter is here. So what am I thinking we should have for dinner? Soup. The ultimate in comfort food.

Nothing beats a steaming bowl of hot soup on a cold winter day. It’s also the cure for anything that ails you. Just ask my mother.

Serve soup with a warm piece of crusty bread and, voila, a complete meal. Another great thing about soup is that it’s even tastier the following day. My son loves to heat up a cup after a long day of school. It’s not only delicious but nutritious too. So here are a few of my favorites. These are easy recipes that fill your kitchen with wonderful aromas but more importantly are chock full of flavor, color and texture.

Baked Caramelized Onion Soup with Gruyere Croutons

2 tbs canola oil
9 Cups (approx 4 large) Vidalia or Spanish onions, thinly sliced
3 tsp sugar
3 cups chicken stock and 3 ½ cups beef stock or 6 ½ cups chicken stock
salt and pepper, to taste

Croutons

4 ½ inch thick slices of baguette
1 clove garlic, split
1 cup gruyere cheese, grated

1. Heat oil in a pot over medium high heat.
2. When hot, add the onions and mix well
3. Place wax paper over the onions to cover them (allowing the onions to sweat) and cover with a lid.
4. Cook slowly for about 30 minutes, stirring occasionally until they are very soft.
5. Remove the paper and stir in the sugar and cook until the onions take on a light brown color and are caramelized (approx 20 minutes). Watch carefully during this process and remove the pot from the heat frequently while you stir the edges into the mixture.
6. Add the stock.
7. Simmer covered for about 40 minutes, stirring occasionally. Add salt and pepper to taste.
8. Preheat oven to 250 degrees and bake the baguette slices until lightly toasted.
9. Remove the croutons and rub with garlic.
10. Place a crouton for each serving in a deep ovenproof bowl and ladle the hot soup over the croutons.
11. Divide the cheese into 4 equal portions and sprinkle each bowl and place under the broiler until the cheese is browned and sizzling.
12. Serve immediately.

Tortilla Soup

6 – 6” tortillas
6 Tbs olive oil
6-8 cloves garlic, finely chopped
2 cups onions, finely chopped
1 ½ tsp ground cumin
1 tsp coriander
½ tsp cayenne (optional)
1 tsp salt
1 28 oz can chopped tomatoes, drained
8 cups chicken stock
1 package frozen corn

1. Cut tortillas in ½” wide strips. Saute in 4 Tbs oil until lightly brown and crisp. Set aside on paper towel when done.
2. In a pot, heat the remaining olive oil. Brown garlic.
3. Add onions, cumin, coriander, and cayenne. Stir until soft.
4. Add salt, tomatoes, and 1/3 of tortilla strips.
5. Add broth and cook for 25 minutes.
6. Add corn. Cook 10 more minutes.
7. Serve with extra tortilla chips and condiments.

Condiments

Avocado or guacomole
Monterey jack cheese, shredded
Sour cream

Member Recipe Review: Chicken Spaghettini with Fried Capers

Written Tuesday, November 3rd, 2009 by Penny Hawkins

I sure do love to find new member recipes to cook and review...what a tasty job! And, with so many great recipes here at HHM, it will be a long time before I run out of new ones to try! This week's recipe caught my eye because it has two ingredients I love...pasta and capers!

The great thing about Chicken Spaghettini with Fried Capers, other than the terrific taste, is that I didn't even have to go to the store to make it (yes...I keep capers on-hand at all times!). I followed Billie-Jean's (beejay72) easy directions, and in no time I had an incredibly delicious pot of chicken spaghettini! Since this dish reminded me so much of the flavors in chicken picatta, I added a splash of white wine and chicken broth....perfection! Fresh clean flavors are what make this dish a winner!

Try this recipe soon...your family will love it!

Slow Cooker Comfort Food by Judith Finlayson

Written Tuesday, October 27th, 2009 by Penny Hawkins

According to the biography on her website, "After a long career as an author, journalist, editor, speechwriter and consultant, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career." And what a successful career it has been...her six previous slow cooker books have sold over 600,000 copies! Through these very successful  books, Judith has shown thousands of people not only the convenience of preparing foods in the slow cooker, but also how it can be used to create truly extraordinary dishes not typically associated with this time-saving appliance. 

In her seventh slow cooker book, Slow Cooker Comfort Food, published by Robert Rose, Judith works her recipe magic once again and shows us how to use this humble appliance to prepare both sweet and savory comfort food from around the world. In the introduction to the book, she explains the power and global appeal of comfort food by stating that, " food, as well as wine, has the power to to ease emotional pain. Today we call this phenomenon comfort food- the home-style victuals we associate with emotional nourishment in addition to physical sustenance." She reminds us that comfort food is truly International by saying, " in our globalized world, fresh ideas for unpretentious dishes with the potential for emotional resonance are likely to come from anywhere."

Exploring and sharing comfort food from around the globe is something Ms. Finlayson does particularly well in Slow Cooker Comfort Food. Her recipes take us on an International culinary adventure with delicious choices like Polenta with Mushrooms, Basque-Style Tuna, Caribbean Pepper Pot, and Madame Saint-Ange's Peruvian Cream. By cooking your way through this wonderful book, you can practically take a trip around the world and never leave your kitchen!

The recipes in Slow Cooker Comfort Food are both delicious and unpretentious, and Ms. Finlayson's directions are clear and easy to follow for cooks of most skill levels. Each recipe is also coded to indicate if it is Entertaining Worthy, Vegan Friendly, Can be Halved, or Vegetarian Friendly. Additionally, there are hints and tips for achieving the best results from your slow cooker.

I was initially drawn to this book for two reasons: first, my not-so-secret obsession with comfort food, and second, my never-ending quest for a slow cooker book that was different from all the others. I am happy to say that Ms. Finlayson did not disappoint in either respect, and I have found the quintessential book for preparing truly amazing meals with my slow cooker.

Are you hungry for comfort food yet? Here's a little taste from one of Judith's recipes (I made this and it was out-of-this-world!!):

 Onion-Braised Brisket

Impress your friends with this easy-to-make, yet absolutely delicious brisket. My next-door neighbor, who was invited in for a tasting, described it as “ambrosial.”  When it’s served alongside steaming garlic mashed potatoes, he’s not far wrong.

Serves 8
Large (approx. 5 quarts) slow cooker
Can be Halved (see below)

2 tbsp olive oil, divided (25 mL )
4 to 5 lbs double beef brisket, trimmed (2 to 2.5 kg)
4 onions, thinly sliced on the vertical 
6 cloves garlic, minced 
1 tsp salt (5 mL)
1 tsp cracked black peppercorns (5 mL)
1 tsp dried thyme leaves (5 mL)
2 tbsp red wine vinegar (25 mL)
1 tbsp Dijon mustard (15 mL)
1 cup dry red wine (250 mL)
1/4 cup tomato-based chili sauce (50 mL)
2 tbsp tomato paste (25 mL)
1 cup beef  stock (250 mL)
2 tbsp cornstarch (15 mL) dissolved in 1/4 cup (50 mL) water 
1/2 cup finely chopped parsley (125 mL)

1. In a skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat.
Add brisket and brown well on both sides, about 6 minutes. Transfer to
slow cooker stoneware.
2. Add remaining tablespoon (15 mL) of oil to skillet. Add onions and cook,
stirring, until they begin to turn golden, about 5 minutes. Add garlic,
salt, peppercorns and thyme and cook, stirring, for 1 minute. Add vinegar,
mustard and wine and bring to a boil. Cook, stirring and scraping up brown
bits from bottom of pan, for 2 minutes. Stir in chili sauce, tomato paste and
beef stock.
3. Transfer to slow cooker stoneware. Cover and cook on Low for 8 to 10
hours or on High for 4 to 5 hours, until brisket is very tender.
4. Transfer meat to a deep platter, slice and keep warm. Transfer sauce
to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes
to slightly reduce. Remove from heat and add cornstarch solution,
stirring until sauce thickens. Pour over meat and garnish with parsley.

Tip: If halved, reduce cooking time to about 6 hours on Low or 3 hours
on High. Be aware that these cooking times are general estimates. Not
only do cooking times vary substantially among slow cookers, people
have different preferences with regard to how well they like their
meat done. If you prefer fork-tender results, start checking after
the food has cooked for 6 hours on Low.

Make Ahead: Complete through Step 2. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.

Photos and recipes from Slow Cooker Comfort Food courtesy of Judith Finlayson and Robert Rose publishing, September 2009, Softcover/$24.95. This is not a paid product endorsement.

Make Your Own Meal Kits

Written Thursday, October 15th, 2009 by Penny Hawkins

Some of you might remember my post from last July where I described some of my favorite supermarket shortcuts from the freezer. In that post, one of the shortcuts I listed was Jimmy Dean Breakfast Scrambles, which my husband and I love for a quick meal anytime. They are soeasy and convenient that I usually have one of these handy little time-savers in the freezer at all times! A few days ago, after we had another of our “breakfast scramble” suppers, I started thinking that it would be cool to try and make my own kits and see if I could do it for less money. Since my husband’s favorite breakfast scramble is sausage, I decided to try and copy that one first. 

After a quick trip to the store for ingredients, I am delighted to say that my experiment was a success. For the same price as one Jimmy Dean Sausage Breakfast Scramble (purchased at the local Superstore for $3.48), I was able to purchase enough ingredients to create three kits of my own, equal in size to Jimmy Dean’s, for just $2.65 each! In addition to the great savings, the best part was that I had total control over what went into my kits! I like that there were no worries about excessive sodium, that I could adjust the ingredients to suit our tastes, and that I could make it healthier by using turkey breakfast sausage instead of pork sausage.

Now that I know how easy and economical it is to make my own meal kits, I plan to experiment with some more and blog about it in future posts (so stay tuned)! If you have any meal kit ideas, please give me a shout out…maybe your idea will be a feature on Food for Thought here at Half Hour Meals!

Penny’s Breakfast Skillet Meal Kit:

In a large skillet, brown turkey breakfast sausage in vegetable oil; remove from skillet and drain on paper towels. In a large bowl, combine cooled turkey sausage with potatoes and pepper/onion mix and toss ingredients to combine evenly. Divide mixture in equal amounts among three gallon-size freezer bags (I found scooping it out with a one-cup measure worked great). Label and freeze, use within 6 months. Note: Since you only need 1 ½ lbs. turkey sausage for the recipe and it’s sold in 1 lb. rolls, you obviously have to buy two lbs. I cook it all, and then just freeze the extra ½ lb. for use later (or use it to make up a quick quiche)!

To prepare Breakfast Skillet:

In a large pan, heat vegetable oil over medium heat. When oil is hot, add contents of Breakfast Skillet Kit. Cook Breakfast Skillet until potatoes are beginning to brown and onions and peppers are soft. Meanwhile, in a medium bowl, whisk eggs and milk until combined. Using a spatula or wooden spoon, push Breakfast Skillet to one side of the pan; pour egg mixture into the empty half of the skillet. Using a wooden spoon, constantly stir and scrape the eggs until they begin to scramble. Once eggs are scrambled, stir to combine with Breakfast Skillet. Remove from heat and serve.

Variation: Breakfast Skillet Kits make a great frittata!

Preheat oven to 375 degrees. Take contents of one kit, thawed, and arrange in a greased 9-inch pie pan. In a small bowl, whisk together eggs and milk; pour over breakfast skillet mixture; sprinkle with pepper. Bake at 375 for 25-30 minutes. Top with shredded cheese and bake an additional 5-10 minutes or until cheese is melted and beginning to brown.

Get it Together!

Written Thursday, October 8th, 2009 by Anne Coleman

Beyond having a good amount of 30 minute meals on-hand, like the ones you'll find here at Half Hour Meals, the key to getting dinner done in a flash is preparation. Once you have a few prepped ingredients in your aresenal, your meals will go from time-consuming to ready-in-no-time.

I used to do O.A.M.C. (Once a Month Cooking), but rarely have time for a full cooking day to get it all ready for the month. Now I save time by prepping what I can as I purchase it. The best and most budget-friendly way to go about this is to set aside time after your weekly shopping trip to get a few essentials put away properly for quick use later on.

Chicken: I love IQF (individually quick frozen) chicken breasts for their ease of use. I currently am able to purchase them cheaper than fresh, but when I can't get them, I separate fresh chicken breasts and set them on a baking sheet. Pop the whole sheet in the freezer and when the breasts are frozen solid, pack them away in resealable freezer bags to grab at a moment's notice. This also works for any cut of chicken.

Ground Meats: I buy this in bulk packages of at least 5 pounds and freeze in bags containing a pound each. Even if you need more than a pound for a recipe, it's still smart to freeze in one pound increments as the thawing will be far faster than in a larger package.

Meatballs: When I don't have time to make a bunch of my own, I buy meatballs in 2 pound resealable packages. If I am making my own, I freeze them exactly the way I freeze the chicken breasts; on a baking sheet in the freezer until solid. Bag them up and they are great to have on-hand for soups, stews, subs and everyone's favorite - spaghetti and meatballs.

Produce: Chop peppers, onions, carrots, celery and other veggies and freeze on a tray before slipping into small sandwich-sized bags of 1 to 2 cups each. You'll always have them there for stocks, soups and sauces. I also keep bags of frozen vegetables at the ready to add to casseroles or soups and they're a great way to soothe boo-boos, as well!

Homemade Stocks and Sauces: Made ahead of time, these can be easily frozen in containers of different sizes. Keep 1 and 2 cups sizes available as well as quarts for any size recipe. Meat sauce is perfect for more than pasta, it can also be used as an excellent soup base and for quick chili.

Fresh Herbs: I often buy herbs fresh and freeze in small batches to have available to toss into soups and stews. The flavor is better than dry counterparts and adds more color to any dish.

Cheeses: I rarely buy pre-shredded cheese because block cheese is so much cheaper. A simple run through the shredding attachment on my food processor and I've got mounds of cheese ready to bag and pop into the fridge and freezer.

Dry Goods: I keep a variety of canned and dried beans, pastas and rices in my pantry along with tomato sauce, canned fruits, salsa and stocks for lightning fast fixes for any meal and there's always a box of baking mix in there to make quick dumplings, biscuits or topping for any number of casseroles.

There's so much more to this list, the key is to figure out what you'll need for the week and what you like to use often and have it as ready as possible before prep-time hits. Once you have your freezer and pantry stocked with partially prepared items, you'll have dinner on the table in no time!

Quiche- The Perfect "Go-To" Meal

Written Tuesday, October 6th, 2009 by Penny Hawkins

This easy quiche is perfect for breakfast, lunch or dinner and it comes together in a flash! The perfect "go-to" meal when you have the "what's for dinner?" blues, quiche is also a smart and economical way to use up leftover meat, veggies and cheese. Add some fruit or a side salad, and you have delicious, thrifty and easy meal your family will love!  Just follow the basic recipe, and the sky is the limit as to what you can create! Try these combinations or have fun coming up with your own:

• Ham, Broccoli and Cheddar Cheese
• Chicken or Turkey, Mushrooms, Green Beans and Swiss or Co-Jack Cheese
• Ground Beef, Onions, Tomatoes and Cheddar Cheese
• Crab, Mushrooms and Swiss Cheese
• Bacon, Spinach and Swiss Cheese
• Zucchini, Onion, Tomatoes and Swiss Cheese (meatless so use 1-2 cups veggies)
• Ground Beef or Chorizo, Diced Tomatoes w/Green Chilies and Monterrey Jack or Pepper Jack Cheese
• Shrimp, Mushrooms and Edam Cheese
• Bacon or Sausage, Frozen Shredded Hash Browns (thawed), Onions and Cheddar Cheese
• Mild Italian Sausage, Green Peppers, Onions, and Monterray Jack or Cheddar Cheese

The Basic Recipe

1. Preheat oven to 375 degrees. Place pie crust in pie pan; arrange meat, vegetables and shredded cheese in crust and set aside.
2. In a medium bowl, combine eggs, flour, milk, salt, pepper and nutmeg and beat well with a wire whisk or mixer until smooth. Pour over meat mixture in pie crust and sprinkle with Parmesan cheese.
3. Bake at 375 degrees for 40-45 minutes or until quiche is slightly puffed on top and golden brown. Let stand for 5 minutes. Slice to serve.

Note: Quiche freezes well. To freeze, cut into individual slices and place in hard-sided freezer containers. Freeze until firm, and then store up to 3 months. To thaw, heat in the microwave on high for 1-2 minutes.

Member Recipe Review: Chuck Roast Dinner

Written Tuesday, September 29th, 2009 by Penny Hawkins

Fall is slowly making an appearance in North Carolina and this past Saturday was quite cool and drizzly. As you may have read on my blog recently, this is the time of year when we start craving comfort foods again at my house,  and since the weather was making me inclined to stay indoors, I started looking around for a member recipe to prepare and review. Anne Coleman's (AnniePooh) Chuck Roast Dinner  recipe seemed like just the ticket!

In the introduction to her Chuck Roast Dinner recipe, Anne writes that she believes Chuck Roast is one of the finest foods known to man. I enthusiastically second that opinion, and would like to add that it is also one of the finest comfort foods known to man! The addition of sweet, tender carrots and perfectly-seasoned potatoes, makes this a meal fit to chase away even the gloomiest Fall day!

Anne's recipe is super-easy to prepare for even a novice cook, and her well-written instructions guarantee perfectly delicious results! I took her advice and added a couple of tablespoons of tomato paste to the beef stock for a richer taste, and also added 1/2 of a small onion, sliced. The roast came out fork-tender and flavorful, and the vegetables were an excellent compliment. This incredibly easy meal was a big hit at our Sunday dinner! Give it a try for the next Sunday dinner at your house, you'll be glad you did! Anne's recipe can be found here: http://www.halfhourmeals.com/recipe/chuck-roast-dinner