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Skillet Shepherd’s Pie

Mar 25th, 2013
by ben.
2 comments

Shephard's Pie

Untitled

Date: March 18th, 2013

Recipe: http://ellysaysopa.com/2013/02/01/skillet-shepherds-pie/

Modifications: I used a couple more carrots and celery stalks than it called for because we had extra. I also cooked the ground beef separately because I wanted to drain the fat.

Time to table: 50 minutes

Servings: Four adults, two toddlers, and two more lunches

Ben: Like

Erin: Like

Annie & Luke: Like

Notes: This was a great cold weather meal that we’ll have to add to our repertoire for next winter, and it’s also versatile. I think I would mix in some sausage next time too. With all the vegetables it ends up being decently healthy I think, too.

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Baked Potato Soup

Dec 27th, 2012
by ben.
No comments yet

Baked Potato Soup

Date: December 18th, 2012

Recipe: http://ellysaysopa.com/2012/10/15/slowcooker-loaded-potato-soup/

Modifications:  I didn’t peel the potatoes, duh.

Time to table: 30 minutes prep, 4-6 hours in crock pot

Servings: Roughly 6 adults

Ben: Love

Erin: Like

Annie: Like

Notes: This soup was a great weekday meal if you have a little time in the morning to prep the bacon and onion/flour mixture. The leftovers were better than the initial meal, in my opinion, as it thickened up more in the fridge.

Cream of garlic soup

Nov 12th, 2012
by ben.
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Garlic Soup

Date: November 11, 2012

Recipes: http://smittenkitchen.com/blog/2006/08/a-44-clove-ticket-to-a-happier-place/

Modifications: I knew I wanted a thicker soup, so in addition to the onion, I added:

  • 3 carrots
  • 3 celery stalks
  • 2 small potatoes
  • an extra 2 TB butter
We also topped the soup with green onions, cause why not?

Time to table: 50 minutes

Servings: 4 adults

Ben: LOVE

Erin: Love

Annie: Love (??!?)

Notes: We made this soup a couple years ago, and I can say that it was much better with the added vegetables, and healthier I suppose. I cannot express how good this soup was, you should make it youtself and find out. We baked a baguette from New French Bakery and it was awesome, as usual. Amazingly, Annie loved it as well and even asked for seconds (accompanied by a second piece of bread, obviously).

Garlic Soup

Luke at dinner
No soup for you!

Mini Turkey Meatloaf and Maple Green Beans

Nov 11th, 2012
by erin.
2 comments

Mini Turkey Meatloaf and maple glazed green beans

Date: November 5, 2012

Recipe: http://www.wholefoodsmarket.com/recipe/mini-turkey-meatloaf-and-maple-green-beans-sheet-pan-dinner 

Modifications: Used a bit more sweet potato than called for, added a grated carrot to the meatloaf mixture.

Time to table: 20 mins prep, an hour bake time

Servings: 4 adults

Ben: Like, but far prefers this meatloaf

Erin: Like

Annie: Like

Luke: Loved chewing on a green bean, had a few bites of meatloaf

Notes: The green beans didn’t seem to get very roasted – they were still pretty crisp despite leaving them in for longer than the recipe said. I think you could put them on the sheet far earlier. I really liked the maple flavor, and Luke LOVED chewing on them a few days in a row.  I also cut up a few red potatoes and tossed in olive oil, salt and pepper and roasted those as well. Ben is still iffy on green beans ever since this little incident.

Meatloaf, green beans and potatoes

Annie at dinner

Luke at dinner

“Witches Brew” Cheesy Spinach Soup and Monster Sandwiches

Oct 31st, 2012
by erin.
1 comment

Monster Sandwich and Witches Brew soup

 

Date: October 31, 2012

Recipes: http://www.annies-eats.com/2012/10/10/open-monster-face-sandwiches/ - Sandwiches

http://www.annies-eats.com/2012/10/04/witches-brew-cheesy-spinach-soup/ - Soup

Modifications: Pretty much just followed the recipe – I think we used one more potato than the recipe called for in the soup.

Time to table: 20 mins prep, 15 minutes simmering

Servings: 4 adults (for the soup)

Ben: Dislike – he wasn’t feeling the very very strong gruyere tonight, and he was a spoilsport and just made a “normal” sandwich ;)

Erin: Like

Annie: Like – definitely enjoyed making the sandwich!

Notes: Seemed like an appropriate, healthy and quick meal for Halloween before trick-or-treating! These open faced sandwiches are really fun for kids to make. It didn’t make Annie want to eat the veggies any more than normal – she just wanted the cheese and meat. She does really seem to like broccoli, so she ate that but she still isn’t a fan of peppers! The soup came together really quickly, and although the gruyere we got seemed a bit more pungent than normal, I still enjoyed it and so did Annie. Ben finished his but wasn’t a fan of the flavor of the cheese.

Monster sandwich

"witches brew" cheesy spinach soup

Making Monster Sandwiches

Corn Chowder

Sep 6th, 2012
by erin.
No comments yet

Corn chowder

Date: August 20th, 2012

Recipe: http://www.closetcooking.com/2008/10/corn-chowder.html

Modifications:  I pureed the soup a bit at the end with our immersion blender as we prefer thicker soups. I also doubled the recipe so there would be leftovers for lunch.

Time to table: 45 minutes

Servings: 6 adult meals

Ben: Like

Erin: Dislike

Annie: Dislike

Notes: We used some corn that we bought at the farmers market for the soup and the corn was………not good. The kernals were very chewy which made the soup unpleasant to eat. This is not a knock on the recipe, just our ingredients. Erin didn’t care for how spicy the soup was, and much prefers the chowder we’ve made in the past.

Meatloaf with broccoli and mashed potatoes

Jan 27th, 2012
by ben.
1 comment

Meatloaf, broccoli and potatoes

Date: 1/24/2012

Meatloaf recipe: http://kickassbbq.com/smoked_meat_loaf.html

Broccoli recipe: 1 head of broccoli tossed with olive oil, salt, pepper, and parmesan cheese. Roast at 425 for 20 minutes.

Mashed potatoes recipe: Quarter the potatoes and boil them until soft, mash with butter, sour cream, and cream.

Modifications: We used turkey thigh instead of beef, and added garlic, shredded carrot, and only used 4 strips of bacon.

UPDATE 4/30/12: Made this again last night and wanted to document what I thought was a winning combination of ingredients:

  • 2 lbs ground turkey thigh
  • 1/2 large onion, diced
  • 2 stalks of celery, diced
  • 1/2 carrot, shredded
  • 1 jalapeno, diced
  • 6 cloves garlic, minced
  • 1 egg
  • 2 T bbq rub
  • 1/4 cup bbq sauce
  • 1/2 cup panko breadcrumbs
  • 6 slices bacon, cooked and chopped

Time to table: 30 minutes meatloaf prep, 90 minutes meatloaf grilling time. I made the broccoli and potatoes while the meatloaf was grilling.

Servings: 2 adults, 1 toddler, and several lunchs of leftover meatloaf

Ben: LOVE

Erin: Love

Annie: Love

Notes: This was simply amazing. We made this meatloaf before using the smoker, not the grill, but this time was tremendously better. I was surprised at how tasty the turkey thighs were, and the grill cooked the garlic more than the smoker did, so it turned out better. Annie surprisingly loved the broccoli tonight and continued to ask for more off of Erin’s plate. Everything came together great in this meal, AND I timed everything perfectly so that it was all hot when we ate it. I’m pretty great, if you ask me.

Meatloaf

Crockpot Potato Pork Hotdish

Dec 18th, 2011
by ben.
No comments yet

Crockpot casserole

Date: 12/8/2011

Recipe:
1 lb (16 oz) ground pork
2 cupd sliced raw potatoes
1 & 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas
1 cup frozen whole kernel corn
10 oz can tomato soup
1/2 cup water
1 tsp. dried parsley flakes
Salt and Pepper to taste

in a large skillet brown meat, onion, and celery. In a slow crockpot container – sprayed with cooking spray – combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper. Mixed well. Cover and cook on low for 6 to 8 hours.

Time to table: 30 minutes prep, 6-8 hours cook time

Modifications: No modifications really, but I didn’t really measure out any of the vegetables, I just added what seemed like an appropriate amount.

Servings: 6 adult servings

Ben: Love

Erin: Like

Annie: Dislike

Notes: We got this recipe from our neighbor Molly. I thought this was excellent and a great dish for weeknights as its quick enough to throw together before leaving for work in the morning and is reasonably healthy. Erin liked it fine, but wanted some sort of starch or carb to go with it next time. Annie had maybe a single bite. One of those nights.

Crockpot casserole

Corn bread skillet

Oct 4th, 2011
by ben.
No comments yet

Cornbread skillet

Date: 9/27/2011

Recipe: This recipe was from our CSA newsletter and it was great because it used a ton of the veggies from our box:

2 T oil
1/2 medium onion, chopped
1 leek, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp coriander
2 medium potatoes, diced
1 poblano pepper, diced
1 medium bell pepper, diced
juice & zest of 1 lime
5 tomatillos, cored and chopped
1 large tomato, cored and chopped
salt and pepper to taste
1 can pinto or black beans
3 T cilantro, minced
1 c cornmeal
1/3 c all purpose flour
1 T sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 c plain yogurt
1/2 c shredded cheddar cheese

Heat oil in oven proof skillet and saute onions for a couple minutes and then add the leeks. After another minute add the garlic, cumin, coriander, potatoes, and peppers. Saute for a couple minutes and add the lime juice/zest, tomatillos, tomatoes, salt, and pepper. Continue to cook, stirring periodically, for about 8-10 minutes.

Preheat the oven to 375 and prepare the cornbread topping: sift together the dry ingredients. Whisk together egg and yogurt and mix into dry ingredients and set aside. Stir beans and cilantro into skillet and top with cornbread batter. Bake at 375 for 15 minutes. Add shredded cheese and return to oven for 3-5 more minutes, until golden and browning on the edges.

Time to table: 75 minutes

Modifications: I didn’t use any tomatoes because we didn’t have any, and we had also just used the all the leeks in the soup the night before, so we didn’t include that.

Servings: 2 adult dinners, 3 adult lunches, 1 toddler dinner

Ben: Dislike

Erin: Like

Annie: Like

Notes: This was kind of blah. Definitely should use more cheese than is called for. I think the cornbread is a little too dry and crumbly for this kind of dish, it would have been better with a fluffier dough I think. Oh well, we got some lunches out of it and it used up a lot of veggies.

Cornbread skillet

Cornbread skillet
Looks like scrambled eggs with cheese!

Veggie hash with scrambled eggs

Aug 3rd, 2011
by ben.
No comments yet

IMG_1298

Date: July 31st, 2011

Recipe:

  • 1 potato, diced
  • 1 onion
  • 3 cloves garlic, diced
  • 1 large bunch of kale, chopped
  • 1-2 cups shredded cheese
  • 4 eggs
Saute the potato and onion until nearly done, but not quite. Add the garlic and kale and cover until the kale has softened and the potatoes are done. Top with the shredded cheese and let it melt while you scramble the eggs.

Time to table: 25 minutes

Servings: 2 adults, 1 toddler

Ben: Like

Erin: Like

Annie: Like

Notes: This was made in an attempt to use more CSA stuff, those boxes can be daunting sometimes! Annie seemed to like this, though she rarely turns down eggs or cheese, so that was kind of expected.

Eating potato kale egg cheese

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