Back at it... Comfort Food

I can't believe it's been over a year since my last post. I haven't stopped cooking, but I guess the blog fell off my radar. I made a quick and easy dinner tonight with some ingredients I planned to use for soup but didn't have the patience for it this evening. Also, mashed potatoes were calling my name. 

I made a lot of soup last week (the sausage, white bean, and greens as well as the salsa soup) and I needed something else to fill my belly. I decided to just wing it and see what I came up with if I didn't think too hard (I have been watching a lot of Chopped lately, so maybe that was part of it!) I ended up making mashed potatoes with a hot turkey sausage, rainbow chard gravy. It was warm, comforting, filling, easy, and so tasty. 

I totally guessed my proportions for making the potatoes and I was just cooking for myself, so if you have a good mashed potato recipe that you love, use it! Basically, I had baby yukon gold potatoes and I covered the bottom of a medium sized sauce pan with them and then added cold, salted water. Bring them to a boil and then cover and let them roll for about 15-20 minutes. I didn't peel them because I read somewhere that it helps retain the nutrients. Also, I'm lazy!  

While your potatoes are boiling, get your sausage going. I had three hot turkey sausages left over from making soup last week and I think that would have stretched to two people, but use as much as you like! I took it out of the casing and browned it up with a little olive oil. Once it's cooked through, I added chopped rainbow chard stems (the red is so pretty) and let those all sauté for a few minutes. Once they soften take them out of the pan and set them aside. 

I didn't have any chicken stock so I used veggie stock. I think either would be fine! Use your sausage pan (don't wipe it) and melt about 2 Tbsps of butter and then whisk in two Tbsps of flour (you are making a roux). Once the flour cooks and it's thick, whisk in the stock of your choice until it's a consistency you like. I would say I used about a cup. Then I added in a bunch of rough chopped rainbow chard to the gravy. Salt, pepper, and red pepper flakes got added to taste. Let it wilt a bit and then add the stems and sausage back in to the pan on low till your potatoes are done. 

When your potatoes are fork tender, drain them and let a Tbsp and half a cup of cream or milk warm in the potato pan. I used my food mill to break down the potatoes and then added them to the cream and butter and added salt and pepper to taste. Stir it all together and serve with potatoes on the bottom, sausage gravy with chard on top, and a sprinkle of chopped parsley. 

I often add the ingredients here separately, but because I didn't really pay attention when I was cooking I feel hesitant to be so specific. Just give it a go! It won't disappoint!

Ultimate Mac and Cheese

I know I have posted other mac and cheese recipes, or at least one, but don't make that one.  Seriously, don't make any other mac and cheese because this one is the only one you will ever want from now on.  I made it over the summer for a cast bonding party for a show I was directing and it was a huge hit.  It was a recipe that I got from a friend who made it for a party 3 years ago.  That should tell you something, that this dish stuck with me for years, prompting me to solicit her for the recipe.  I made it as it read the first time, but today I made a few changes and I think it's even better.  Thanks go out to Martha Stewart for the first recipe, and for Christine for sharing it!

You could definitely double this for a crowd, and in that case use a 9x13 dish, but I'm listing it as I made it tonight.  I'm guessing it would feed 6.

You will need:

4 slices of white bread, crusts cut off and cubed small-.5" pieces

4 Tbsp. butter, plus a little to grease the baking dish

2 c. 1% milk

3/4 c. light cream

1/4 c. flour

1 tsp. salt

pepper, nutmeg, and cayenne pepper to taste (about 1/8 tsp)

1/2 lb elbow macaroni 

1 1/2 c. white cheddar cheese, shredded

1 c. gruyere, shredded

A little extra cheese for the top, about 1/2 cup (I had some shredded pecarino romano in the fridge so I added that also.)

Start by pre-heating your over to 375 degrees and start your milk and cream heating over med. heat, then melt 1 tbsp butter.  Toss your bread cubes in a bowl with the melted butter and set that aside.  In a larger sauce pan melt the rest of the butter and when it bubbles, slowly whisk in the flour until it is a nice thick, bubbly rue.  Then you can start adding the warm milk, a little at a time - keep whisking!  

Take a break from whisking to start a big pot of salted water over high heat and when it comes to a boil, add the pasta.  Cook the pasta for 2 minutes under the recommended cook time from the box, drain it, and rinse it in cold water.  While the pasta is cooking, keep whisking the milk, flour, and butter mixture over med/low heat until it is nice and thick.  Once it is thick, remove it from the heat, stir in the salt, pepper, cayenne, and nutmeg, and then add the two cups of cheese and stir until it is melted and incorporated.  Put the pasta and cheese sauce back in the big pasta pot and stir it all together. 

Pour the mixture into your greased baking dish (1.5 qts), top with some extra cheese and the bread crumbs.  Bake at 375 for 30 minutes.

 

This is honestly one of the best things I've ever made.  I sprinkled it with a little more cayenne before I dug in, and trust me, it was hard to wait long enough to take a picture.  I can't wait for leftovers.  Please try it and let me know what you think!

Sweet Potato and Chorizo Sausage Soup

I went out to dinner with my parents last week and had some delicious Sweet Potato and Sausage soup, and my dad and I ate it so quickly that my mom didn't even get to taste it.  So I decided I am going to try and figure out how to make it myself!

I started by roasting three good sized sweet potatoes (about 2 lbs) in the oven on a baking sheet for an hour on 400 degrees.  I meant to drizzle a little olive oil on them first, but I forgot, but I would do that next time!  Take them out, let them cool and then scoop all the good stuff out of the peel and set it aside. I actually found that once I cut them open, the peel basically just fell off and I slid them into a bowl. 

Next heat a good sized pot over medium heat (note, my pot was way bigger than it needed to be!)  Add about a tbsp of olive oil and then crumble 4 Chorizo Sausage links (out of the casings) into the hot pan and let them brown.

Once they are brown, use a slotted spoon to scoop out the sausage and set it aside on a paper towel on a plate so it can drain a bit.  To the oil, I added one medium onion and a garlic clove, both grated.  I grated them because I hate chomping down on a chunk of onion or garlic in a soup like this.  I used the large sized grater for the onion, and the small side for the garlic.  The moisture from these will help release all the good flavor crystals that are stuck to the bottom of the pan, which is awesome!  Once they have cooked down and are soft, add salt, pepper, and a small pinch of Cayenne pepper. (I did a little more like 2 pinches and it was pretty spicy!) Once that is combined, add in about 2 cups of chicken stock and then your sweet potato.  Mush it all up, stir, and add a pinch each of nutmeg and cinnamon.  

Now, here is where I wish I had an immersion blender, but I don't, so I scooped everything into my blender and pureed it all together.

Before

After

You can then add it back into your pot and stir in the cooked sausage.  Taste for seasoning, and then enjoy!  I didn't think of it when I was at the store today, but I think that my raisin bread croutons would be awesome with this!  I will make some tomorrow and add photos.  They are so awesome.

To make the croutons, take about 4-6 slices of good raisin bread (I found some apple cider golden raisin bread at Wegmans that was so very fall, I couldn't resist!), and cut them into cubes the size of croutons.  Heat a large skillet over medium heat and add about 1 tbsp of oil and 1-2 tbsp of butter. 

 Once that is all melted together, toss the bread in with the butter and oil until it is coated evenly.  Add a little salt and cinnamon and keep cooking and tossing until all sides are nice and golden brown.  
They will be crisp on the outside and soft and chewy on the inside.  They are so good in fall soups like this sweet potato one, or any butternut squash soup (another one of my favorites!)  Top your soup with a few and enjoy!

YUM

Scrumptious Saturday-Rainbow Chili and Corn Casserole

Today has been a really productive day, and this evening has been even more productive in the kitchen!  I am currently waiting (impatiently) for the corn casserole to cook and for the chili to continue cooking, so I figured I would get writing while I wait.  Maybe it will keep my drooling to a minimum!  Doubtful, but worth a go, anyway...

Chili is one of my most favorite foods, and I look forward to Fall every year because it means it's finally cool enough to really enjoy it. I make chili a little bit different every time, so the name rainbow chili came to me as I was making it, and when you see my fresh ingredient photo below, you will see why!  

Corn Casserole is another big time favorite, but all the credit for this recipe goes to my friend, Jenn, who passed it along via another of my besties.  It is killer and a huge crowd pleaser.  I am always looking for an excuse to make it, and discovered last winter that it was delicious with chili!  

Alright, let's get cooking!  Chili takes longer to cook, so start it first.  You will need:

2 lbs of ground beef (I also use turkey often, but I had beef in the fridge, so I went with that.  Both are delicious.)

1 box of chili mix (I prefer 2 Alarm Chili, but really all you need if you don't want a box is chili powder, paprika, cumin, cayanne, salt, pepper, onion and garlic powder)

1 medium onion diced

1 clove garlic minced

I also added hot and spicy oregano, which I had growing in my garden

1 each zucchini and summer squash chopped

2 bell peppers, I have 4 in the picture, but only ended up using the orange and yellow ones-chopped

2 handfuls of frozen corn

1 serano or other hot pepper (this was in my garden, too) minced

1 can each diced tomatoes, tomato sauce, black beans, and kidney beans

1 packet of mesa (it your chili needs thickening

Ok, so get a big pot:

This is my new chili pot that I found on clearance today.  We'll see how she does on her maiden voyage!  Start with a little oil in the pan and soften up your onions and garlic before you add the ground meat. Salt and pepper each time you add something to the pot. Break it all up until your beef is browned nicely.  I use really low fat content, so I didn't need to drain, but if you have a lot of fat, drain it off.

 While the meat is browning, take this time to chop all of your veggies.  I love veggies in chili.  I think they add color, flavor, and texture.  Here is why I called it Rainbow Chili...  Isn't that pretty?!  Once everything is chopped, go ahead and throw everybody in the pot.  Stir it all up, salt and pepper, and then let them cook for a few minutes.  Last, throw in the corn, tomatoes, sauce, and a can of water.  Stir, and add all of your spices.  Leave the cayenne out if you don't like heat.  



Drain and rinse the beans.  I do this because you really don't need all of that starchy liquid, but also because I got a super cute new colander and wanted to try it out :)  Stir them into the pot, too, and then wait.  Chili is the kind of thing that gets better the longer it cooks, so use this time to make the corn casserole.  Put it over low heat, pop a lid on and let it simmer away!

Corn Casserole

Corn Casserole really needs its own page, so I'll hyperlink everything here from Scrumptious Saturday!  Like I said on the Chili post, this recipe is from my friend, Jenn, so I can't claim credit for it, but I also can't help but share it!  It is truly yummy.

Everything you need, plus cheddar cheese, which I forgot to grab because it doesn't get added till later.

 Here is what you need:

1 box of corn muffin mix (I like Jiffy)

1 16 oz. can corn kernels (drained)

1 16 oz. can creamed corn

1 stick of melted butter

1 egg

1 c. sour cream

1 c. cheddar cheese

Preheat the oven for 375.  Mix the corn, creamed corn, corn muffin mix, butter, egg and sour cream in a bowl.  Butter a casserole dish (or a square baking dish.) Pour the mixture in the buttered dish and bake for 45 minutes.  

  

After 45 minutes, take it out of the oven, stir in the cheese, and bake it for another 15 minutes.  Sometimes I sprinkle a little cheese on the top too :)

Stir in the cheese...

 

This is what it should look like coming out of the oven for the first time.

 

Sprinkle some cheese on top, and back in the oven!

  After 15 more minutes, take it out of the oven, and  get ready to dig in!