Shepherd's Pie

Jason requested this for dinner weeks ago.  Every week it would be written on our Weekly Menu, but for one reason or another, it would get pushed into the next week.  Finally, I got around to making it and it was a hit!

Shepherd's Pie

Serves 6

 

Ingredients:

Potatoes:

1 1/2 lbs Russett potatoes, peeled and chopped small

2 tbsp unsalted butter

1/4 cup milk

1 egg yolk

1/4 cup grated Parmesan

Black pepper

Pie:

1 tbsp olive oil

2 large (about 1 cup) carrots, peeled and diced small

1 small onion, diced small

1 1/2 lbs lean ground beef

1 garlic clove, minced

1 cup fresh green beans, chopped

1 cup corn kernels

1 tsp marjoram

1 tsp thyme

1 bay leaf

3 tbsp all-purpose flour

1 tbsp tomato paste

3/4 cup low sodium broth 

1/4 red wine (no wine? Just use more broth)

Salt and pepper

Directions:

1.  Place potatoes in a large pot and cover with cool water.  Cover and simmer until potatoes are tender, about 20 minutes.  Drain and return to the hot pot.  Warm the milk and butter in the microwave until butter is soft and the milk is just slightly warm.  Carefully whisk in the yolk (make sure your milk isn't too hot or the yolk will cook).  Mash the milk mixture into the potatoes.  Mix in the cheese and pepper.  Set aside.

2.  While the potatoes are cooking, heat the olive oil in a large skillet over medium-high heat and preheat the oven to 400.  Once oil is near shimmering, add the carrots and onions.  Sauté until they begin to soften, 5-10 minutes.  Add beef and garlic and cook until beef is no longer pink.  Drain beef mixture.

3.  Return the beef to the pan and add the green beans, corn, marjoram, thyme, bay leaf and flour.  Stir until everything is combined and the flour has been absorbed.  Add the tomato paste, broth and wine.  Let the filling simmer until the sauce begins to thicken, about 10-15 minutes.

4.  Remove bay leaf and season to taste with salt and pepper.  Pour mixture into an 8x11 baking dish. Top with prepared mashed potatoes, ensuring the potatoes reach the edges.

5.  Place baking dish on a cookie sheet and bake until potatoes begin to brown, approximately 25 minutes.  Remove from oven and allow to cool for at least 15 minutes.  Serve and enjoy!!

Crock Pot Jambalaya

When we went on our family vacation last March, my future sister-in-law made a Jambalaya for everyone.  Jason really liked it so I got her recipe and then (of course) made some changes to make it my own.  You can make this as spicy or as mild as you'd like.
 

Jambalaya

Serves 4

Ingredients:

1 lb chicken breasts (about 2 large)

6-8 oz andouille sausage

1 bell pepper

1 onion

4 celery stalks

28 oz diced tomatoes

1 1/2 tbsp Cajun seasoning

1 tsp Worcestershire sauce

2 garlic cloves, minced

1 jalapeño, diced
Hot sauce (optional)

1/2 lb shrimp

Rice, for serving

Directions:
1.  Chop the chicken, sausage, bell pepper, celery and onion into large, bite size pieces and place into a crock pot.  Add in everything else except the shrimp and rice.  Cover and cook on low for 6 hours. 

2.  Twenty minutes before serving, stir in the shrimp.  Cook uncovered until shrimp is warmed through.  Serve over rice.  Enjoy!

Cajun Seasoning

This is a great seasoning or rub if you like it spicy!  I've only used this in my Jambalaya, but it would be a great rub for grilled or sautéed chicken or fish.

Cajun Seasoning

Makes 5 tablespoons

Ingredients:

2 tsp Kosher salt

1/2 tsp black pepper

1/2 tsp white pepper

1 tsp onion powder

2 tsp garlic powder

2 tsp paprika

1/2 tsp smoked paprika

1 tsp cayenne

1 1/2 tsp oregano

1 1/2 tsp thyme

2 tsp parsley

1/2 tsp red pepper flakes

Directions:

1.  Combine all ingredients is a small dish or jar.  Mix or shake well.  Store in an air tight container.

Chickpea "Tuna" Salad

One of my favorite sandwiches growing up was Tuna Salad.  I still find myself craving it occasionally and, even though I do eat seafood every once in awhile, I just cannot bring myself to eat any type of fish that comes out of a can.....or a pouch :)  I personally like mine with onions and loads of celery, but add in whatever you like; pickles, relish, hard boiled eggs, etc.  I've also made a vegan* version before which was delicious!  Serve it on bread or in a wrap.  I like mine with lots of pickles and pepper jack cheese.

Chickpea "Tuna" Salad

4 servings

Ingredients:

1 can no salt added chickpeas, drained and rinsed

1/4-1/2 cup mayonnaise*

1-2 tsp Dijon mustard

1/2 tsp dried dill

3 ribs of celery, diced

1/2 small onion, diced

Salt and pepper to taste

Directions:

1.  Place the chickpeas, mayo, mustard and seasonings in a food processor.  Blend until the mixture reaches desired consistency.  Transfer to a bowl, mix in the celery and onions and add more seasonings if needed.  Enjoy!

*To make this vegan omit the mayonnaise and replace with one ripe avocado.

Ravioli Soup

This is a delicious, filling, super easy soup that takes no time to throw together.  It's full of healthy veggies, but also has hearty ravioli (tortellini works great too!) to fill your belly.  Use any type of ravioli you like.  The last time I made it I used one filled with asiago cheese and pesto.  Delicious!

Ravioli Soup
Serves 4

Ingredients:
1 red bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
4 cups low sodium vegetable broth
26-28 oz chopped tomatoes
2 tsp dried oregano
1 tbsp dried basil
1 pkg (about 1 lb) fresh or frozen ravioli
2-3 cups fresh baby spinach (about 2 large handfuls)
Freshly grated parmesan

Directions:
1.  Combine all ingredients except ravioli, spinach and parmesan into a large pot*.  Bring to a boil, lower heat, cover and simmer for 30 minutes.  Add in the ravioli and spinach and cook for an additional 10 minutes, uncovered, until the ravioli is warmed through.  Serve and top with freshly grated Parmesan cheese.  Enjoy!

*If you prefer your veggies softer, sauté them in a tablespoon of olive oil for 5-10 minutes before adding the broth and tomatoes.

Chocolate Chip Pumpkin Bread

I have been obsessed with pumpkin bread this fall.  Obsessed!  I think I have made it five times in the past four weeks!  Be sure to have friends and family to share it with, because you won't be able to stop once you taste it!

Chocolate Chip Pumpkin Bread

Makes 2 loaves (10-12 slices per loaf)

 

Ingredients:

2 tbsp flax meal*

2 large eggs

2 cups granulated sugar

1 cup brown sugar

1/2 cup applesauce

1/2 cup canola oil

1 can pumpkin purée

2 tsp vanilla

1 1/2 cups whole wheat flour

2 cups all-purpose flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp nutmeg

1 bag mini chocolate chips

2 tbsp granulated sugar

Directions:

1.  Preheat oven to 350.  In a small bowl, combine the flax meal with 6 tbsp water.  Let sit for at least two minutes.

2.  In a large bowl, whisk together eggs, sugars, applesauce, oil, pumpkin, vanilla and reserved flax/water mixture.  In batches, whisk (the batter will get thick - use your muscles!) in the flours, salt, baking soda, cinnamon, cloves, ginger and nutmeg.  Stir in the chocolate chips reserving 1/4 - 1/3 cup.

3.  Spray two loaf pans with cooking spray.  Sprinkle one tbsp in each pan coating the sides and bottom.  Divide the batter between the two pans and sprinkle with the remaining chocolate chips.  Bake for 60-75 minutes, until an inserted toothpick comes out clean.  Let cool - if you can wait that long! - and serve.  Cover any leftover bread with foil.  Enjoy!

*No flax meal?  Just use two more eggs instead of the flax/water mixture.

Curried Butternut Squash Soup

This soup was the perfect mix of sweet & heat.  Perfect for a cold fall or winter day.  Just a few ingredients, about 20 minutes of prep and a crock pot is all you need!  I had some leftover Pesto & Roasted Garlic Bread so I cubed and toasted it up to serve on top.

Curried Butternut Squash Soup

Serves 4

Ingredients:

1 medium butternut squash (about 2lbs), peeled, seeded and chopped

1/2 of a large onion, diced

2 large carrots, peeled and chopped

1 heaping tbsp red chili paste

1/2 tsp hot curry powder

1 tsp kosher salt

1/4 tsp white pepper

4 cups low sodium vegetable broth

1/4 cup heavy cream or coconut milk

Directions:

1.  Add all ingredients except heavy cream into a crock pot.  Cook on low for 6-7 hours or until carrots and squash are tender.  Using an immersion blender (or in batches with a regular blender), carefully purée the soup until creamy.  Stir in the heavy cream and serve.  Enjoy!