Time-Saving Potato Brunch Bake

Please excuse the flourescent photo~someone forgot to turn off the flash.

Sometimes life can be complicated. Cows don't calve when they're supposed to (still waiting), children refuse to clean their rooms when asked (and instead draw you a very nice picture~as a  gift), appointments get scheduled at the most inopportune times (who PURPOSEFULLY makes a well-child checkup at 8:30a.m. when it takes 30 minutes to get to town?), etc...Sometimes, a gal just needs a break.

Cooking everything from scratch takes dedication. It takes effort. And it takes time. And sometimes, there just isn't enough time to go around. Those are the moments where something has to give.

Because Mom is just about to break.

This recipe cheats a little on the whole food concept. You could use cooked, diced or shredded potatoes from your own garden (which would be fabulous), but since we're talking about saving time, I used tater tots. Why tater tots?

Because they are gluten-free.

And sometimes, that's good enough for me.☺

~The Players~

 

2 t. olive oil

2 c. Colby cheese, shredded

2 c. Monterey Jack cheese, shredded (mix the 2 cheeses together)

1-1/2 pkg. (32 oz.) Ore-Ida Tater Tots (these are GF, I don't know about other brands)

8 oz. cream cheese, softened

12 eggs, whisked

1/2 t. black pepper

8 oz. thinly sliced deli ham, chopped (or 1 lb. bulk sausage, cooked and drained)

1 small sweet onion, chopped

1 sweet red pepper, diced

1 c. diced tomatoes

2 Tb. chopped chives

 

Preheat oven to 450F. Lightly brush an 9" x 13" casserole pan with 1 t. olive oil. (I used a Pampered Chef medium bar pan.) Lay tater tots in a single layer in pan.

 

Take pictures of your goofy adult daughters "helping" in the kitchen.



 

Sprinkle 2 cups of cheese over tots and bake for 13-15 minutes, or until they start to brown.

 

Using a mixer, beat cream cheese and eggs together. (They may be a little lumpy.) Add black pepper.

 

 

In a small pan, saute onions and ham in remaining olive oil until onions are soft. Stir into egg mixture.

 

Pour egg/ham mix over tater tots.

 

 

Return to oven and bake 8 minutes, or until eggs are set in the middle. Remove from oven and add remaining cheese, tomatoes, and chives. Sprinkle with more ground pepper, if desired.

 

 

Enjoy!



One Pot Mexi-Mac

Actually, the real name of this family favorite is Mystery Meat Mexi-Mac, but I didn't think anyone would ever give a second glance at any food with the words mystery meat in it.

"Mystery meat" tends to conjure up images of summer camp and the tummy troubles that went with it. Of course, it may have just been the teenage girls who had the tummy troubles. See, for one week every summer, the girls at my camp didn't use the bathroom. Specifically to go #2. There was always the rumor that the boys had drilled holes through the walls and were watching the girls use the toilets. (Stupid girls that we were, we never actually questioned how the boys got those so-called drills.) And if you were really cool (aka, classy) there was no passing of gas either. Hence, tummy troubles. By day 3, most girls were complaining of cramps (because that was an acceptable ailment to have while maintaining one's coolness), and by day 5, the girls were all forgoing afternoon fun for naps. Which really meant that they had each visited the camp nurse for some Tums and were lying in their bunks discreetly releasing noxious fumes that left a green haze hovering over the entire cabin area.

Or, so I've heard.☺

How did I get so far off course from Mexi-Mac? Oh yeah, mystery meat. I'm back...

This is not the mystery meat of summer camp. Just so you know.

The reason that we added mystery to this dish is simple~we never know what meat will end up in the pot. Our family favorite is bulk sausage, but we also like shredded chicken and beef. And if meat is a luxury item, leave it out. I'm guessing that no one will even notice that it's gone...

I guess that could be the mystery!☺

~Mystery Meat Mexi-Mac~

~The Players~

1 lb. bulk sausage (pork, turkey, venison)

1 large onion, chopped

1 large red pepper, chopped

3 cloves garlic, minced

2 cans (15 oz.) mild chili beans, undrained

2 cans (15 oz.)great northern beans, drained and rinsed

2 cans (14-1/2 oz.) fire-roasted diced tomatoes, undrained

1 (7 oz.) can diced green chiles

1 (15 oz.) can tomato sauce

2 cans of water (I use the tomato cans)

1 (16 oz.) bag uncooked brown rice macaroni pasta

2 cups frozen corn

1 can olives, sliced

2 Tb. plus 2 t. chili powder

2 t. sea salt

2 t. ground cumin

Garnish: shredded cheddar cheese

sour cream

In a large Dutch oven, cook the sausage until barely pink. Add onion, red pepper, and garlic and cook until meat is done. (If using pre-cooked meat, saute veggies in 2 Tb. olive oil and add cooked meat with the beans.)

Stir in beans, tomatoes, tomato sauce, water, and macaroni. Add chili powder, salt, and cumin and stir to blend. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add corn and olives. Remove from heat and replace lid while you shred the cheese. 

Serve in bowls and if desired, garnish with cheese and sour cream.

Enjoy!

New Orleans Red Beans & Rice

New Orleans, Louisiana

While I have never personally been to Louisiana, I am rather fond of a dish that was made famous there.

Of course, I'm rather fond of plates of food that were made in every state, but that's beside the point.

Red beans & rice became a staple when it was created to allow the womenfolk plenty of time to do the weekly laundry. Traditionally served on Mondays using the leftover ham/bones from Sunday's dinner, it remained popular even after the designated day of laundry became obsolete.

Personally, I think the demise of washday can be attributed to feminism, the washing machine, and the knowledge that everyday can be washday. (I have a feeling that there are many southern men who now know how to run a washing machine...on Tuesdays...and Thursdays.)

This dish can be prepared in a slow cooker, on the stove, using dried kidney beans or canned, and ham can be substituted with Andouille sausage, or left out completely. Very versatile, comforting, and delicious.

Even without the laundry pile.☺

~New Orleans Red Beans & Rice~

~The Players~

2-1/2 cups dried red kidney beans

9 cups of water

~or~

3 (15 oz.) cans of kidney beans, undrained (no added water)

1 large bay leaf, torn in two

1 quart stewed tomatoes (or equivalent of)

3 Tb. tamari soy sauce (wheat-free)

1 large, sweet onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1/4 t. turmeric 

1/2 t. ground cumin

3/4 t. ground coriander

1Tb. unsalted butter

1 Tb. extra virgin olive oil

1 lb. Andouille sausage, rope sausage, diced ham, or leftover ham bones (remove before serving)

Cooked brown rice

If using dried beans, soak overnight. The next day, place beans in stockpot and add the water. Bring to boil; reduce heat, cover with lid and simmer until beans are tender.

If using canned beans, dump entire content of canned beans into pot.

In a separate frying pan, add butter and olive oil and heat. Add onions and celery and cook until onions are translucent. Add spices and continue to cook for an additional 2 minutes. This will bring out the flavor of the spices.

Into the stockpot, add stewed tomatoes, soy sauce, and bay leaf.

Ask your helper add the sliced sausage or diced ham. (Precooked only.)

Oops. It seems my helper needed to take a much-needed potty break.

Apparently it's in the contract.

Maddie is sitting on a stool just like the one I used to sit on at my Grandma's house.

When she returns, have her add the onion/spice mixture to the pot and stir well.

Allow to simmer for 2 hours or more; the longer the simmer time, the more flavorful it is.

Serve over rice.

If you like a little heat, add a couple of dashes of hot pepper sauce!

Enjoy!

Pork Broccoli Stir-Fry

Funny Story...For my birthday dinner I requested this stir-fry. Being on a lower-carb lifestyle change, this was a perfect way to fill up without plumping up. And because it was my birthday, my request was bound to be honored.

Of course, I was the one honoring the request since I'm the resident chef. Even on my birthday. With the Mister layed up recovering from surgery, it was either the stir-fry made by yours truly, or German pancakes made by my girls.

With white flour.

Topped with powdered sugar.

And probably raspberry freezer jam.

Excuse me while I wipe the drool from my chin...

Now, where was I? Oh yes, stir-fry. Everything went according to plan. I had all of my ingredients, which in itself is nothing short of miraculous, my wok was clean, and I was hungry. So hungry in fact, I forgot to take pictures until the empty plates were being loaded into the dishwasher.

Funny, right?

*Tap*Tap*

Hello? Is this thing on?

So, where did the picture come from, you ask? That is "trick" photography, of which I am a new student of. In actuality, that is what was left in the wok. A measurable size of about 3 Tablespoons.

On a little, tiny plate.

Zoomed in.

I found the original recipe in the Belly Fat Cure book, but I've "tweaked" it a little. The spice level can be adjusted with the red pepper flakes; I found it to be fairly mild for the amount that was called for.  For the 8 people other than myself, the stir-fry was served over brown rice. Mine was served over additional bean sprouts and honestly, I didn't miss the rice.

Or the German pancakes.☺

~Pork Broccoli Stir-Fry~

~The Players~

2 lbs. lean pork tenderloin

3 Tb. sesame oil

4 cloves garlic, minced

2-3 cups broccoli florets (I used more.)

3 medium-sized carrots, sliced

2 stalks celery, sliced

2 cans water chestnuts, drained and sliced

2 cups mung bean sprouts (Found in the produce section, or sprout them yourself!)

Sauce: 2 packets stevia (I used Truvia)

2 t. red pepper flakes

1/2 cup Tamari sauce

2 Tb. balsamic vinegar

3 t. toasted sesame oil

Garnish: 6 green onions, chopped

Slice the pork into 1-inch pieces. Heat wok over medium-high heat; add the 3 Tb. of sesame oil and garlic. Fry for about 1 minute. Add the pork and stir-fry for 5 minutes. Add the vegetables and continue to stir-fry another 5 minutes.

Meanwhile, in a small bowl, whisk the sauce ingredients together. Add to the stir-fry and cook another 5-7 minutes or until vegetables are tender and the pork is cooked through. Remove from heat and stir in half of the green onions, reserving the rest for the garnish.

Serve over brown rice or additional bean sprouts. Serves 8. 

Enjoy!

Leftover Pork Curry

Otherwise known as Day 2, aptly named by yours truly, this is a great way to use leftover pork. If you read yesterdays post, Roasted Pork Loin, you'll know that I like to plan ahead and save steps by cooking extra vittles for a later date.

This is the first time that I've used pork in a curry recipe, as we usually favor chicken for it's ease and expense. But I have to say, the pig was great! And because it was pre-cooked, the time spent on this dish was minimal. In fact, the time spent was less than 30 minutes, but please don't tell my family...they think I spent the whole day working on this!

Before I share the recipe, I need you to remember that not only am I an amateur photographer at best, but I am also forgetful in my semi-old age. I forgot to snap a picture of the finished product while it was hot, so in order to capture the finished product, I had to take a picture of cold leftovers. Cold coconut milk firms up a little. Even stirred, you'll be able to see chunks that do not resemble vegetables. Please do not let that deter your from trying this dish. It really is delicious!

Leftover Pork Curry

~adapted from the book, "Eat Fat, Lose Fat"~

~The Players~

2 Tb. coconut oil, beef tallow, or sesame oil

2 C. leftover pork (or lamb), cut into bite-sized pieces

1 can whole coconut milk

2 C. beef stock

1 t. red curry paste

1-inch piece fresh ginger, peeled and chopped

Juice of 2 limes

1 t. organic sugar

1 t. sea salt

2 Tb. fresh basil leaves, chopped

1 red pepper, seeded and cut into bite-sized strips

1 C. pod peas, ends removed and cut on an angle into 1/2-inch pieces

Warm oil in a large pot over medium heat. Add meat and saute, stirring frequently, until browned, about 10 minutes.

In a separate bowl, mix coconut milk and stock together. Whisk in the red curry paste.

Unless you forget to add the curry paste. Then quickly scoop a little milk back out of the pan and whisk the paste into that.

Just smile and pretend that you did it on purpose.

Add remaining ingredients to the pot and simmer until vegetables are tender, about 7 minutes.

Can you smell it yet? Lean closer...

Pork curry can be served over brown rice or can be served in a bowl and eaten as a soup. At one of our favorite Thai restaraunts, curry is served as a soup, with a side of rice.

Just don't forget to take pictures of the finished dish before putting away the leftovers!

If there are any!

Enjoy!

Roasted Pork Loin

Fact: My life is semi-organized chaos.

Fact: I am too busy to make it completely organized.

The reality is that I cut corners wherever and whenever possible. I don't like to do things twice, nor do I like to waste steps. One way to cut wasted time from my day is to cook more than we need for one meal. In this case, it's about the pig. Specifically, pork loin.

One 3-4 lb. pork loin roast can last for several days around here. In fact, I can make 2 very different dinners with it and we can enjoy the leftovers for lunch over 2 or 3 days.

I'm going to share with you a recipe that I found in the book, "Eat Fat, Lose Fat". I've adapted it from its original version, as it called for leg of lamb, but if you like lamb and can afford it (YIKES!), feel free to use that instead. Personally, we used to raise sheep for the sole purpose of having our own fresh lamb. After watching their births, spending hours holding them, and watching my kids take naps with them in the front yard, butchering day was NOT a happy occasion. In fact, I am sorry to say, we were lousy sheep farmers. We only butchered one lamb, then didn't have the heart to eat it.

But, if you like that kind of stuff, knock yourself out. I won't judge you.

Baaaaaa.....

Except for a lapse in judgement in which we became the rather frustrated owners of a pot-bellied pig named Rosie, we've never been pig farmers.

So, I'm sticking with the pork.

Roasted Pork Loin with Root Vegetables~Day 1

~adapted from Eat Fat, Lose Fat~

The Players

3 cloves garlic, whole and peeled

1 onion, sliced

3-4 lb. pork loin roast

6 Tb. melted butter

3 Tb. Dijon mustard

1 t. dried rosemary, thyme or tarragon

6 new potatoes, cut in halves or quarters (depending on size)

4-5 large carrots, peeled and cut into sticks

3 turnips, peeled and cut into chunks

1/2 cup white wine (whatever you like)

3-4 cups beef stock

sea salt to taste

Preheat oven to 350F. Place peeled garlic and slices of onion on bottom of roasting pan. Lay pork loin on top of onions, fat side up. Thoroughly mix melted butter and Dijon together and brush on roast.

Here's where I deviated from the recipe. It called for 3 Tb. melted butter mixed with Dijon, saving the remaining 3 Tb. butter to brush over the vegetables. Since there is a sauce that is poured over the entire dish, I decided the butter was better utilized during the baking process.

That, and I messed up. But I digress...

 Sprinkle herbs on top. Cover with lid or foil and place in oven. Roast until pork temperature reaches 145-160 when a thermometer is inserted in the center. About an hour before roast is done, add the potatoes, carrots and turnips. Mix them into the juices and put back in the oven.

When the roast reaches desired temperature, remove roast and set on platter, keeping it warm while finishing potatoes and sauce. Stir the vegetables into the juice and bake a few minutes more, or until potatoes are done. Slice the roast, leaving it on the platter. Remove vegetables from pan and place around sliced roast. Use a slotted spoon to keep extra juice in pan. 

In the roasting pan or a cast-iron skillet, mix wine and stock with juices from the pan. 

Bring to a rapid boil, stirring with a wire whisk or wooden spoon. Boil until sauce is reduced to about 1 cup, skimming occasionally. Season with salt. Pour over entire platter, making sure to include vegetables.

Tomorrow, I'll share the recipe for using the leftover meat. I'll shall call it Day 2.

I know. That took a lot of thought.

Enjoy!

Honey-Hoisin Pork Tenderloin

Having my kitchen packed up in boxes has proven to be somewhat of a challenge for preparing meals.

Every time somebody tells me they're hungry, I start to hyperventilate.

And darn it all, I don't have any paper bags.

I went "green" and bought reusable bags.

Betcha nobody thought of that when discussing reusable bags.

Breathing into a vinyl bag does not yield the same result as paper.

That's just a whole new set of problems.

Since I've run out of hiding places for our food, I'm trying to use as much as possible from the freezers. I found a pork tenderloin that I had bought before we watched "Food, Inc.", and decided it was time to use it.

I'll feel guilty later.

After the kitchen is done.

~~~~~

~The Players~

3 green onions, sliced

4 Tb. hoisin sauce (Find it in the Asian section of the grocery store.)

4 Tb. Tamari sauce

4 Tb. honey

2 Tb. hot water

4 garlic cloves, minced

2 lbs. pork tenderloin, trimmed

1/2 t. sea salt (I omitted this part and didn't miss it.)

1 Tb. safflower oil

1 t. toasted sesame seeds

Preheat oven to 400 F.

Combine first 6 ingredients in a small bowl. Pour 1/2 cup honey mixture into a large zip-lock bag; reserve the remaining mixture. Add pork to the bag; seal and marinate in the refrigerator for 30 minutes; turning the bag a couple of times.

Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat cast iron skillet with safflower oil over medium heat. Add pork and cook for 2 minutes, browning on all sides. Brush pork with reserved honey mixture and sprinkle with sesame seeds. Place pan in oven and bake for 20 minutes or until a thermometer registers 160 F.

Place pork on platter; let stand for 5 minutes. Cut pork diagonally across the grain into thin slices. Put back into pan and turn meat over to coat in sauce before serving.

~Delicious~

Enjoy!