Cooking for 2

Multiple Meals: Ground Beef & Pork

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I was hoping to make one more giant grocery shop before the snow hit in Northern Minnesota (aka Almost Canada) but it seems I was too late. The snow & cold weather has infringed upon my ability to go get groceries this last weekend. Yes I can get food in town but it is drastically overpriced. I usually make a giant trip every 1-2 months and stock up on pantry items & frozen goods. I also buy meat in bulk and then portion it into 2-4 servings (enough for me & my fishing guide for dinner with leftovers if desired) and freeze it. Since I was not going shopping for a week or two I decided to work with what I had on hand. I made 4 meals using the same meat source. Meatloaf and casseroles are big in this state/climate so I included those in my food prep. Nothing fancy but all meals are different (an important concept in many households as people get sick of the same foods being served over & over). Most importantly, you can do all the prep in one day.

Before any of the meals can be made you must combine 1 lb of ground beef with 1 lb of ground pork. Divide the meat into two 1 lb portions. Take one portion and split in half again. Set both of these 1/2 lb portions aside (one will be for meatloaf and one will be for noodle casserole). Take the other 1 lb portion & add to a skillet and brown. Add taco seasoning to your liking with a small amount of water. Let cook off for a few minutes. Take this mixture and split into two portions. Use one immediately for tacos. Set one aside for stuffed poblanos.

Tacos (serves 2)

I will not put any information here for taco prep cause everyone knows what to do. Use your favorite fixings and sides of your preference. I made a spicy pepper creamed corn but refried beans or mexican rice are great as well.

Stuffed Chile Poblanos (serves 2)

  • half of the taco seasoned meat previously prepared
  • 2 poblano chiles
  • 1/2 cup cheddar cheese
  • 1/2 cup white rice
  • 2 tomatoes, diced
  • taco seasoning
  • salsa
  • sour cream
  1. Place poblano peppers on a cooking sheet & place under broiler. Broil for 3-5 minutes per side until skins are blistered. Place peppers into a bowl & cover with pastic wrap or place in a gallon sized plastic bag. Let sit for 10 minutes & remove skins. Slice open on one side & remove seeds.  Place ground meat and 1/4 cup cheese in each pepper. Close peppers.
  2. Meanwhile, cook rice according to package directions. Stir in diced tomatoes and 1-2 tsp taco seasoning & salsa to your liking (I only use a few tsp of very hot salsa at this stage).
  3. Pour rice into a 8×8 casserole dish. Top with peppers. Cover with foil & bake within 1 day. Bake covered in a 400F oven for 30 minutes. Remove foil and bake for 15 more minutes. Serve with additional salsa & sour cream if desired.

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Muffin Tin Meatloaf (serves 2 with 3 muffins each)

  • 1/2 lb portion ground meat
  • 1/3 cup milk
  • 1 egg
  • 2 tbsp chopped onion
  • 2 slices bread, torn into pieces
  • pinch each oregano, basil, sage
  • sprinkle salt & pepper
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1/2 tsp worcestshire sauce
  • 1/2 tsp ground mustard
  1.  Take a 1/2 lb portion meat & add to a medium mixing bowl. Add the rest of the ingredredients through the salt & pepper. Stir to combine.
  2. Stir together the ketchup, sugar, worcestshiire sauce, and ground mustard. Set aside.
  3. Lightly grease half of a muffin tin (this makes 6 meatloaf muffins). Add the meat to the tin with a scoop or spoon. Cover with foil. Place in the fridge or freezer.
  4. Bake for 25 minutes if refrigerated. If frozen, take out the night before you want to bake it and place it in the fridge to thaw. Bake as previously mentioned.
  5. Once cooked, top with the sauce mixture. Bake for 5-10 moire minutes. Serve with sides of your choice. I served baked potatoes and salad.

Sorry for the lack of photos. I forgot.

Beef & Pork Noodle Casserole

  • 1/2 lb portion ground meat
  • 1 small red & yellow pepper, diced
  • 2 tomatoes, diced
  • 2 tbsp flour
  • 2 cups reduced sodium beef broth
  • 4 tbsp parmesan cheese
  • 1 1/2 cups pasta

Brown meat with peppers and tomatoes. Do not drain. Add flour and stir for 2-3 minutes. Add the broth and cook & stir over medium-low to medium heat until thickened and bubbly.

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Meanwhile, cook pasta according to package directions until al dente. Drain.

Add the pasta to the beef mixture and stir in parmesan cheese. Place in an appropriate sized container (I used a loaf pan). Cover with foil & place in the fridge or freezer.

If refrigerated, bake within 1 day. Bake at 400F for 30 minutes. Remove foil, stir, and bake for 10-15 more minutes. Top with more cheese if desired. If frozen, bake for 50-60 minutes covered. Remove foil, stir, & bake for 15-20 more minutes.

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The 12 Soups of Christmas for 2014

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Last year I participated in the The 12 Soups of Christmas which for me is really about so much more than soup. It is about inspiration. It is about motivation. It is about confidence. Be it in your job, your everyday life,  or in the kitchen. This year I participated again and I hope to do it for many more years to come.

My goal was to make soups that only served two (as it is just me and my fishing guide) and to make all different soups this year. I succeeded (although I did make 2 lentil soups this year and one last year, but technically they are all different types of lentil). Some were OK and some were fantastic. My favorites include Cordon Bleu and Wonton, but I also really liked the white bean as wells as the parsnip & potato. I will definitely be making these again throughout the winter months.

Soup 1: Beer Cheese (serves 2)

  • 1/2 stick butter
  • 1/2 onion, chopped (~1/2 cup)
  • 1 carrot, chopped
  • 1/4 cup flour
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup half & half
  • 3/4 cup beer
  • 1 cup cheddar cheese
  • dash each salt, nutmeg, celery seed
  • 1/2 tsp hot sauce
  • 1 tsp lemon juice
  • 2 tsp dijon mustard

Melt butter in a medium pot. Add chopped onion & carrot and saute for 5-10 minutes until veggies are softened. Add flour and cook for 3-5 minutes until flour is well incorporated and appears cooked through. Whisk in broth, half & half, & beer. Simmer and stir for 10-15 minutes until thickened. Puree soup with an immersion blender or in a blender or food processor until smooth. Whisk in cheese until blended. Add the rest of the ingredients. Add more chicken stock if necessary to thin soup to desired consistency. Ladle into bowls and enjoy plain or with popcorn garnish.

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Soup 2: Lentil Ham (serves 2)

  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1 carrot, sliced into thin rounds
  • 1/2 cup dry lentils
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup diced ham
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • black pepper and salt to taste

Saute onion and carrot in olive oil over medium heat in a medium saucepan for 8-10 minutes until slightly tender & onion is translucent. Add lentils, stock, ham, and seasonings. Bring to a boil, cover, and reduce heat to a simmer. Simmer covered, stirring occasionally, for 60-90minutes.

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Soup 3: Wonton (serves 2)

  • 1/2 lb ground pork
  • 4 cups vegetable stock
  • 1/2 tsp sesame oil
  • 1 tsp minced garlic, divided
  • 2 green onions. chopped
  • ginger
  • soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp oyster sauce
  • 1 tsp dijon mustard
  • 1-2 tsp spicy chili sauce
  • 14 wonton wrappers
  • water

Broth: In a medium pot heat the oil over medium heat. Add 1/2 the garlic, a few dashes ginger, 1 chopped green onion, few dashes soy sauce, 1/2 to 1tsp spicy chili sauce. Heat over medium heat for 2-3minutes. Add the vegetable stock and bring to a boil and therm reduce to a simmer.

Filling: Meanwhile, brown the ground pork. Drain off any excess grease. Add the rest of the garlic, 1 chopped green onion, a few dashes each ginger & soy sauce. Add the rest of the sauces & the mustard. Stir to combine.

Wonton & Soup Assembly: Take a wonton wrapper and place 1 tsp of the filling in the center. Place water on edges & fold over so that wonton is closed. Press down firmly & roll over sides slightly to guarantee wonton is sealed. Bring a small pot of water to a boil. Gently drop the wontons in the water and cook for about 3 minutes. Scoop the wontons out and place in the broth. Serve is large soup bowls.

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Soup 4: Cordon Bleu (serves 2)

  • 1/2 stick butter
  • 1/4 cup flour
  • 1 cup garlic & herb chicken stock
  • 1 cup half & half
  • salt & pepper to taste
  • 3/4 cup chopped cooked chicken
  • 3/4 cup diced ham
  • 2 tbsp cheddar cheese
  • 2 tbsp mozzarella cheese

Melt butter in a medium pot. Add flour and cook for 3-5 minutes until flour is well incorporated and appears cooked through. Whisk in broth and half & half. Simmer and stir for 10-15 minutes until thickened. Add salt & pepper taste. Add chicken & ham. Whisk in cheese until blended.

 

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Soup 5: Chicken Enchilada (Serves 2)

  • 1/2 tbsp butter
  • 1 tbsp flour
  • 1/2 cup enchilada sauce (store bought or homemade, see below)
  • 1 1/2 cups chicken stock
  • 1/2 cup milk
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 cup chicken, cooked & shredded
  • 1/4 cheddar cheese, shredded
  • 2-3 tbsp chipotle salsa
  • hot salsa to taste
  • 2-4 oz diced green chiles

Homemade Enchilada Sauce

  •  1 tbsp oil
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 tbsp chili powder
  • 1/4 tsp each garlic powder, onion powder, cumin, paprika, & oregano
  • pinch each salt, pepper, & cayenne

Heat oil over medium heat. Stir in flour until well incorporated & cook for 2-3 minutes. Add the chicken stock while whisking to avoid lumps. Add the seasonings. Bring to a boil & reduce heat to simmer for 10-15 minutes until thickened. Makes approx. 1 cup. Keep in an airtight container for up to 1 week.

Soup Preparation

Melt butter in a medium pot. Stir in flour until well incorporated (mixture will be chunky). Cook for 1-2 minutes. Whisk in chicken stock & milk slowly to avoid lumps. Stir in half of enchilada sauce. Bring to a boil and reduce to simmer for 10-15 minutes until thickened slightly. Add the rest of the ingredients and cook for 10-15 minutes. Serve with sour cream, additional cheese, green onions, &/or avocado.

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Soup 6: White Bean & Sausage (serves 2)

  • small amount of olive oil
  • 1/4 cup chopped onion
  •  1 1/2 cups beef broth
  • 1 can white beans, drained & rinsed
  • 1/4 lb crumbled & cooked mild italian sausage
  • 1/4-1/2 tsp dried sage
  • black pepper to taste
  • 1-2tbsp potato flakes (optional)

Heat a small amount of oil in a small pot. Saute the onion over medium heat for 5-10 minutes until translucent. Add the beef broth and beans. Bring to a boil & reduce heat to simmer for 10 minutes. Puree with an immersion blender or in a blender or food processor. Return to pot if needed. Add in the sausage and seasonings. Simmer for 5-10 minutes at a minimum (this can be simmered for 30-60 minutes if desired) . Add potato flakes if needed to thicken to desired consistency.

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Soup 7: Curried Lentil with ground turkey (serves 2)

  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1 carrot, sliced into thin rounds
  • 1/2 cup dry lentils
  • 2 cups beef stock
  • 1/2 cup ground turkey
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp tumeric
  • 1 tsp curry powder
  • black pepper & salt to taste

Saute onion and carrot in olive oil over medium heat in a medium saucepan for 8-10 minutes until slightly tender & onion is translucent. Add lentils, stock, ham, and seasonings. Bring to a boil, cover, and reduce heat to a simmer. Simmer covered, stirring occasionally, for 60-90minutes.

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Soup 8: Rachel Sandwich (serves 2)

  • 1/4 cup chopped onion
  • 1 tbsp butter
  • 2-3 tbsp flour
  • 1 cup beef stock
  • 1 cup milk
  • pinch each garlic & onion powder
  • 1/2 tsp paprika
  • few dashes celery seed
  • salt & pepper to taste
  • 1 tsp lemon juice
  • 2 tsp each horseradish sauce & catsup/ketchup 🙂
  • 1 tsp chili sauce
  • 1/2 cup cooked, shredded chicken thigh
  • 1/4 cup sauerkraut
  • 1 tbsp cream cheese
  • 2 tbsp cheddar cheese

Saute onion in butter until soft & translucent. Stir in flour for 2-3 minutes until cooked through. Add the stock & milk and store over medium heat until slightly thickened. Add the rest of the ingredients through the kraut. Cook & stir for 10-15 minutes. Stir in the cheese until melted & combined. Serve with rye bread or croutons.

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Soup 9: Cheesy Hashbrown (serves 2)

  • 2 tbsp butter
  • 2-3 tbsp flour
  • 1 cup beef stock
  • 1 cup milk
  • 1 1/3 cup diced or shredded hashbrowns (thaw if frozen)
  • dash each pepper, paprika, nutmeg, celery seed, onion & garlic powder
  • 1/2 tsp hot sauce
  • 1/2 tsp lemon juice
  • 1 tsp dijon mustard or 1/4 tsp ground mustard
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese

Melt butter in a medium pot. Add flour and cook for 2-3 minutes until flour is well incorporated and appears cooked through. Whisk in broth & milk. Add hashbrowns & seasonings. Simmer and stir for 15-20 minutes until thickened & hashbrowns are cooked through. Whisk in sour cream & cheese until blended.

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Soup 10: Sweet Potato (serves 2)

  • 1 cooked sweet potato cut into chunks
  • 2 tsp concentrated vegetable stock
  • 2 cups milk
  • 1/2 cup sour cream

Mash sweet potato and stock together. Whisk in milk. Heat over medium heat until cooked through. Whisk in sour cream. Serve.

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Soup 11: Egg Drop Soup (serves 2)

  • 4 cups chicken stock
  • 1 tbsp corn starch
  • 1/4 tsp garlic powder
  • 1/8-1/4 tsp ginger (I am not found of ginger so I used around an 1/8 tsp)
  • 1 tbsp soy sauce + more to taste
  • 1/2 tsp sesame oil
  • salt & white pepper to taste
  • 2 eggs
  • green onions

Pour 1/2 cup crock into a cup that contains 1 tbsp corn starch. Make a slurry. Pour the rest of the stock, the seasonings, soy sauce, & oil into a medium pot. Bring to a boil. Stir in the chicken stock-corn starch slurry. Reduce heat and simmer until thickened. Beat the eggs into a measuring container with a spout. Slowly drizzle the eggs into the stock with circular motion stirring so that they can feather out. Pour into 2 bowls and garnish with green onions.

Note: This recipe can be made thicker if desired and just double the cornstarch. I might do that next time. Also, I’d consider adding an extra egg or two as I like mine to be super eggy.

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Soup 12: Parsnip & Potato (serves 2)

  • 2 cups vegetable stock
  • 3/4 cup peeled, chopped parsnips
  • 1 potato, peeled & chopped
  • pepper, garlic & onion powder, thyme

In a medium saucepan bring parsnips, potato, stock, & seasonings to a boil. Cover and simmer for 30-40 minutes until vegetables are tender. Puree with an immersion blender or in a food processor or blender. Enjoy!

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Baked Grouse, two ways

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On the last day of My First Deer Hunt I ended up going grouse hunting and managed to come home with 4 grouse which was totally amazing! I had recently made Apricot Glazed Grouse which was delicious but was in the mood for more of a warming fall/winter type dish. I made a casserole the first night which is very easy & comforting. The next night I made an easy breaded grouse & served it with roasted carrots and creamy goat cheese rice. Neither are fancy but both are delicious.

Grouse Casserole (serves 2)

  • 2 grouse, cleaned and cut into bite-sized chunks
  • 1/2 cup rice
  • 1 can cream mushroom soup
  • 10 oz milk
  • 1/2 bag frozen vegetables (I used a broccoli & cauliflower blend)
  • 1/2 dry onion soup packet
  • water, as needed

Mix all ingredients in a medium bowl. Pour into a greased casserole dish. Bake for 75-90 minutes until rice is cooked through stirring every 15 minutes. Add water as necessary.

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Crispy Onion Breaded Grouse (serves 2)

  • 2 grouse, cleaned (keep breasts intact or cut into tender sized strips)
  • 1 egg, beaten
  • frenchs onions
  • 3 large carrots, chopped into bite sized pieces
  • olive oil
  • salt & pepper
  • 1/2 cup rice
  • 1 cup chicken stock
  • 1oz goat cheese

Line two baking sheets with foil. Lightly grease one with cooking spray and set aside. Drizzle 2-3 tsp olive oil over the other baking sheet and also add pinch or two salt & pepper. Add carrots to olive oil tray and gently toss. Place in 400F oven for 20-25minutes.

Place stock and rice into small pot. Bring to a boil & then cover and simmer for 20 minutes until rice is tender. Stir in goat cheese.

Meanwhile, coat grouse in egg and dip into onions. Bake on lightly greased foil lined sheet for 12-17minutes until cooked through.

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Apricot Glazed Grouse

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I have lived in Minnesota my whole life but recently moved to northern Minnesota, or as I like to say, Almost Canada. The house I bought is on 1.5 acres which isn’t much land but is enough to shoot small critters or birds. Which is exactly what my guy did.

He was eating cereal and looking out the window. He saw a bird in a tree, went & grabbed my .22, and shot it. It was a grouse. It was going to be dinner. I was going to cook it.

 

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I have eaten grouse once before and if I hadn’t known it was grouse I would have thought it was chicken. There is no wild game flavor in this bird. I decided to make an apricot glazed grouse since I didn’t have to worry about masking a game flavor. I served it with sweet potatoes and roasted broccoli. It was delicious. There are no photos of the dinner, but it looked like glazed chicken with the mentioned sides.

Apricot Glazed Grouse (serves 2)

  • 1-2 grouse, cleaned & cut into bite sized pieces or strips
  • apricot/peach jelly or preserves (I used jalapeno apricot jelly)
  • salt & pepper to taste
  • 1-2 tsp olive oil
  • sides of your choice

Preheat oven to 375F. Line a baking sheet with foil or parchment paper for easy cleanup. Place 2-3 tbsp. jelly in a small bowl. Add salt & pepper to taste. Add 1-2 tsp olive oil. Place the grouse on the baking sheet and coat with jelly mixture. Bake for 10-12 minutes. Glaze the grouse with more of the jelly mixture & broil for 3-5 minutes until grouse is cooked through and glaze is slightly caramelized. Serve with sides of your choice.

 

Squirrel Chili

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Who doesn’t love chili this time of year? It is the perfect food to come home to from October to March. At least in the mid-west this is true. Not many people want to eat a hot, steaming bowl of chili in July or August, but once the temperature changes, the menu changes. Chili is one of those items on the menu in my household this time of year. My guy, who happens to be a hunter, shot a squirrel in our yard with his bow. Since it was only one squirrel, I decided to make a squirrel & chicken chili. Simple, but delicious.

Squirrel Chili (serves 2)

  • 1 squirrel, skinned, cleaned, & cut into bite-size pieces ( brined for 2-4 hrs)
    • Brine Ingredients (4 cups water, 1/4 cup salt, 1-2 tbsp sugar, dash or two each chili flakes, oregano, & pepper)
  • 1 cup cooked chicken, shredded or cubed (if you have 2 squirrels you can omit the chicken)
  • 2 pieces cooked bacon, crumbled
  • 2-3 tomatoes diced
  • 1 onion, chopped
  • 1 can chili beans, undrained
  • 1/2 cup chunky salsa
  • chili seasoning (1-2 tsp store bought or your favorite blend. I used a combo of chile powder, paprika, cumin, garlic & onion powder, salt & pepper, oregano, & cayenne).
  • olive oil (to coat two skillets)

Combine the brining ingredients in a medium bowl. Add the squirrel & keep in the fridge for 2-4 hrs. Once brined, drain the squirrel but do not rinse. In a small skillet heat a small amount of olive oil over medium high heat. Brown the squirrel and place in a crockpot

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Saute a chopped onion in another skillet for 5-10 minutes until softened. Add this to the crockpot with all the other ingredients. Stir to combine. Heat on low for 6-8 hrs (this can also be made on the stove in a heavy duty pot or dutch oven on simmer for 2-4hrs). Serve with cheddar cheese & sour cream if desired.

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Pumpkin Bacon Mac & Cheese

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The season of pumpkin has arrived!! The changing & falling of leaves, brisk fresh air, the list goes on. I am one of those people that loves pumpkin. Pumpkin everything. I cannot help it & nor do I want to. It is delicious. I do eat it year round thanks to the canned goods but I really go crazy in the fall & early winter.

I love it in sweets but do enjoy the savory side of it as well. This is a savory dish & it’s also a souped up Mac & Cheese dish. Mac & Cheese has never been a favorite of mine. I ate the blue box stuff as a kid but didn’t love it. I didn’t realize I liked mac & cheese until I had homemade versions.

This one is the perfect way to start the pumpkin season. The combination of pumpkin, bacon, & cheese is delicious, satisfying, & comforting. Which are all the things I want on a brisk fall day. With the extra canned pumpkin I made Pumpkin Cookies

 

Pumpkin Bacon Mac & Cheese (serves 2)

  • 1 cup elbow macaroni
  • 4 slices bacon
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1/2 cup canned pumpkin
  • salt & pepper to taste
  • 1/2 tsp each sage & thyme
  • few dashes garlic powder & cayenne
  • 1/2 cup cheddar cheese
  • 1/4 cup fine bread crumbs
  • 1/4 cup parmesan cheese
  1. Cook the macaroni according to package directions. Drain & set aside.
  2. Meanwhile, in a skillet cook the bacon until crisp. Remove & crumble. Set aside.
  3. Drain off the bacon grease. Add the butter & stir until melted. Add the flour & stir until dissolved. Whisk in the milk & cook until thick & bubbly. Add the pumpkin, spices, and cheddar cheese. Stir until pumpkin is incorporated & the cheese is melted.
  4. Stir in the bacon crumbles and macaroni. Pour into two individual casserole dishes.
  5. In a small bowl combine the bread crumbs & parmesan. Sprinkle over the macaroni. Bake in a 400F oven for 25-30 minutes or until topping is golden & sauce is bubbly.

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Stuffed Spaghetti Squash

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As I was trying to think of something to make for lunch the other day I decided I wanted to do something vegetarian & use a spaghetti squash I had in my pantry. Let me start by saying that both those ideas seem crazy when it comes to my fishing (and soon to be hunting) guide. He is a strong meat & potatoes guy (the only time vegetarian dishes are safe is for lunch) and he isn’t too thrilled with that squash in general. I made it once as spaghetti squash fritters (which he enjoyed but not enough for a remake request) and once as Bacon Spaghetti Squash Pasta which I loved, but apparently he thought it was just so-so. Thus, I have a mission to make him enjoy this food.

I figured I could stuff it. After all, it looks like two bowls when you empty it out and I have come across various stuffed squash recipes in the past. So I looked into my pantry and came out with the following recipe. Even my meat & potatoes guy enjoyed this creation. It has plenty inside to make you forget that there isn’t any meat, and the squash isn’t the star, but is a strong contributor to the dish.

 

Stuffed Spaghetti Squash (serves 2)

  • 1 medium spaghetti squash
  • olive oil
  • 1 small-medium onion, chopped
  • 1 small-medium green pepper, chopped
  • 1 can chili beans, drained but not rinsed
  • 1/2 cup chunky salsa, hotness is your choice
  • 1/2 cup cheddar cheese, shredded

Preheat the oven to 375F. Line a baking dish with foil. Cut the spaghetti squash in half (or have someone do it for you if you are like me). Scoop out the seeds.

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Lightly oil the inside and outside of the squash and place cut-side down on the prepared baking sheet. Bake for 45-60 minutes (adding water if needed to the baking pan for the last 15 minutes to loosen up the flesh). Remove from the oven and let cool slightly. The flesh should flake easily with a fork. Shred all the squash.

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Meanwhile, sauté the onion & green pepper in a small amount of olive oil over medium to medium-low heat until caramelized (about 20-40 minutes depending how low & slow you are cooking). Add the drained chili beans until warmed through. Add the flesh from one squash half. Put the other flesh in a container to be used later. Add the salsa and 1/4 cup cheese (don’t worry about extra seasoning, the beans & salsa provide plenty!)

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Stuff both bowl squash halves and bake for 15 minutes. Top with the rest of the cheddar cheese and bake till melted. Garnish with green onions. Serve with more salsa & sour cream if desired.

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Italian Dunkers

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My fishing guide asked me what my favorite Italian food was the other day. I sat a moment and realized I didn’t have one. It’s not that I don’t like Italian food, I actually really like it. Pastas, pizzas, risottos, chicken & seafood dishes, biscotti, tiramisu…Ok, maybe my favorite is tiramisu. There is a story there but that can be saved for a later date.

I replied that I didn’t have a favorite. I then asked him what his favorite Italian food was. I knew he had a great response waiting as it was such a random question. He said, Italian Dunkers. Well played. Who didn’t love the Italian Dunkers school lunch? School lunches get a bad rap but there are a few that everyone loves. Italian Dunkers is one of those in my expert opinion. With the approaching start to the new school year this dish was inspired at the perfect time.

I decided to make it with homemade bread & a meat marinara sauce. It turned out to be one of my favorite new things to make. Make it your own with whatever cheese you like or omit the meat from the sauce if you want to go vegetarian.

 

Italian Dunkers (serves 2, although it should really be 4)

  • 1 small baguette, halved both ways (store bought or see below)
  • 1/2 lb ground beef
  • 1 15oz can tomato sauce
  • 1 tsp each basil & oregano
  • salt & pepper to taste
  • dash onion powder, garlic powder, & cayenne
  • 1 bay leaf
  • head garlic
  • feta cheese
  • mozzarella cheese

If making your own bread:

  • 1 1/2 cups warm water
  • 2 tsp salt
  • 2.5 tsp dry active yeast
  • 3 cups bread flour
  • 1 cup warm water for baking
  1. Add 1.5 cups water to a medium bowl. Stir in salt & yeast. Add flour all at once & stir to combine. Use wet hands if necessary to incorporate all the flour.
  2. Cover loosely and let rise for 2-3 hrs (or let rise in the fridge for 8hrs).
  3. Preheat the oven with a pizza stone to 450F for 20 minutes. Have a shallow pan on another rack that won’t interfere with the rising of the bread. While the oven is preheating, take half of the dough and make a baguette shaped loaf on a lightly floured surface. Repeat with the other half. Let rise for 20 minutes. Brush the tops of the loaves with water and score a few times. Slide onto the heat stone and pour the 1 cup warm water into the shallow baking dish.
  4. Bake for 20-25 minutes to until golden brown and firm.
  5. Remove from the oven and let cool before slicing.

Preparation:

  1.  Peel all the papery skin off of the head of garlic. Chop 1/4in off of the top and drizzle with olive oil. Wrap in foil and roast the garlic in a 400F oven for 30-45minutes. Squeeze out the pulp once cooled slightly.
  2. Meanwhile, brown the meat and drain off excess grease. Add the tomato sauce and seasonings. Cover and simmer for 20-45 minutes. Remove the bay leaf before serving.
  3. Take the cut pieces of baguette and spread the roasted garlic over them. Top with feta & mozzarella cheese. Broil for 2-5 minutes until melted & bubbly. IMG_1363
  4. Serve with the meat sauce.

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Blackened Shrimp over Cheesy Cauliflower Puree

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I was watching some food show and someone made spicy shrimp & cheesy grits. I thought it looked so good. I then realized I have never had grits. How this could have happened I do not know. I spent every summer from 4th grade through 12th grade in North Carolina so one would think I would have had them at some point but I cannot seem to recall eating them ever. Since my grocery store is rather bleak here in Almost Canada, I decided to make a cheesy cauliflower puree. I love cauliflower purees. They are so silky & light yet indulgent depending on what you add to them. It goes perfectly with the blackened shrimp. One day I will make grits but until then this will do for now.

Blackened Shrimp over Cheesy Cauliflower Puree (serves 2) (Inspired from some random show)

  • 20 medium uncooked, peeled, & deveined shrimp
  • olive oil
  • seasoning: store bought blackened or Cajun seasoning or mix the following… 
    1 1/2 tsp paprika
    1/2 tsp garlic powder
    1 tsp onion powder
    1 tsp oregano
    1 tsp thyme
    1/4 tsp black pepper
    1/4 tsp crushed red pepper flakes 
  • 1 head cauliflower cut into large pieces
  • 2 tbsp. butter
  • 2-4 tbsp. plain yogurt
  • Pinch onion powder & garlic salt
  • salt & Pepper to taste
  • 1/2 cup shredded cheddar cheese
  1. Bring a pot of water to boil. Add the cauliflower pieces & boil for 10 minutes or until tender. Drain the water.
  2. Once drained, heat a small amount of oil in a skillet. Add the shrimp & 1-2 tsp seasoning. Add salt to taste. Cook for 2-3 minutes per side until opaque & pink.
  3. While cooking the shrimp, mash the cauliflower. Add the butter, yogurt, onion powder, garlic salt, & pepper. Stir until combined. Use an immersi0n blender & puree until your desired consistency. Add the cheese & stir until melted throughout.
  4. Serve the shrimp over the puree.

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Cajun Chicken Burger on Crusty Sandwich Bread

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I have the Artisan Bread in Five Minutes a Day cookbook. The only things I have ever made out of it are boules, baguettes, & bâtards. I’ve made them plain & with herbs. That is all. Even though it is so easy I have never tried the countless other recipes. Partly because I am still intimidated & partly because I love bread. I don’t want to make it because then I eat too much of it.

The other day I decided I wanted to make sandwich bread. It looked easy enough & I thought I could incorporate it into dinner. I’m always trying to find or think of new recipes as most people who cook tend to do. I also like them to be seasonal. With the fact that it’s summer & I was making bread I knew a sandwich or burger  was in store. I thought, why not make a burger that uses sandwich bread. Thus the Cajun Chicken Burger on Crusty Sandwich Bread was born. This is so juicy & has just the right amount of kick. The sautéed veggies give an extra little something as opposed to just lettuce, tomato, or onion. And the sandwich bread…well, there is nothing like fresh bread. It gives a slight crunch but is still soft on the inside.

Crusty Sandwich Bread

  • 11/2 cups warm water
  • 2 tsp salt
  • 2.5 tsp dry active yeast
  • 3 cups bread flour
  • 1 cup warm water for baking
  1. Add water to bowl. Stir in salt & yeast. Add flour all at once & stir to combine. Use wet hands if necessary to incorporate all the flour.
  2. Cover loosely and let rise for 2-3 hrs (or let rise in the fridge for 8hrs).
  3. Lightly grease a loaf pan that is 9x3x2in with neutral tasting oil.
  4. Dust the surface of the risen dough & cut off a cantaloupe sized piece (about 3/4 of the dough mixture) and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Elongate this into an oval & place in pan. Let rise for 40 minutes (1hr40min if it’s been refrigerated). Dust with flour & score the top of the bread.
  5. Preheat the oven to 450F for 5 minutes. Place the pan in the oven on the middle shelf with another pan on a shelf that won’t interfere with the dough baking. Add 1 cup warm water to the other pan & bake for 35 minutes or until the surface is hard & brown.
  6. Remove from the pan and cool completely before slicing & eating.

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Cajun Chicken Burger

  • 1lb ground chicken
  • 1/4 cup diced onion
  • 1tsp diced garlic
  • 1tsp worcestshire sauce
  • 1 jalepeno, seeded & diced (optional)
  • 1 tsp olive oil
  • 1 onion, sliced in thin half moons
  • 1/2 large red & yellow pepper (or 1 small of each pepper) sliced into thin strips
  • 1/4 cup mayonnaise
  • 1-2.5 tsp cajun seasoning (store bought or mix 1/2tsp each salt, black pepper, oregano, paprika, & cayenne)
  • 4 slices crusty sandwich bread
  • lettuce
  1. Heat a skillet with 1tsp olive oil over medium heat. Add the whole chopped onion & sauté for 5-8 minutes until softened. Add the peppers & continue to sauté until caramelized (about 10-20 more minutes).
  2. Meanwhile, mix chicken, 1/4C onion, garlic, worcestire sauce, jalepeno if desired, & 1-1.5 tsp cajun seasoning in a medium bowl. Put half in the fridge for lunch in the next few days. Form the other half into 2 patties.
  3. Once the onions & peppers are cooked, transfer them to another skillet or container to keep warm (keep half set aside for the burgers in the next few days). Cook the chicken patties in the skillet that the veggies were sautéed in (about 5 minutes for the first side & 3 min on the second side). Cover the skillet with a lid for the first side of cooking.
  4. Mix the mayonnaise with 1/4-3/4tsp cajun seasoning.
  5. Toast the bread slightly in a toaster. Coat 2 slices with 1 tbsp mayonnaise. Top with lettuce.

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6.   Place a burger on each piece of bread with mayo & lettuce. Top with sautéed veggies.

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7. Top with the other slice of bread & serve with side of your choice (I chose roasted carrots).

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