Breakfast Casserole

Adapted from Food.com (http://www.food.com/recipe/breakfast-casserole-supreme-35775)
Ingredients
1 sweet onion, chopped
1 (24 oz) bag frozen hashbrowns (cubed not shredded)
12 eggs beaten
1/2 - 1 lb sausage, ham, or bacon, crumbled or cubed and cooked
2 C cheese, shredded
salt and pepper to taste

Directions
Spray a 9x13 pan.
Spread frozen hashbrowns on the bottom of the pan.
Sprinkle chopped onions on top.
Add salt and pepper.
Sprinkle meat on top.
At this point you can continue or put the casserole in the fridge overnight.
Pour beaten eggs over top.
Sprinkle cheese over top.

Bake at 350F for about an hour or until the eggs have set.  Serve with salsa or ketchup.

Favorite Granola

This is our favorite granola recipe, adapted from Alton Brown's recipe here: http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html.

Ingredients:
3 cups rolled oats
1 cup slivered almonds
1 cup pecans
1 cup shredded sweet coconut
1/4 cup packed dark brown sugar
1/4 cup maple syrup (I usually put in a little extra)
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

1. Preheat oven to 250.
2. Combine oats, nuts, coconut, and brown sugar.
3. Mix maple syrup, oil and salt in separate bowl until well combined, then add to the other bowl and mix evenly.
4. Pour onto sheet pans and cook for an hour, stirring every 15 minutes until evenly browned.
5. Add raisins after baking and store in airtight container.

I love eating this with fresh fruit for breakfast with a little bit of milk.

Creamy Avocado Pasta

This is  an easy, vegetarian/vegan substitute for fettuccine alfredo and is ready in 15 minutes!

Adapted from here: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

Ingredients:
1 medium avocado
lemon juice from 1/2 of a lemon + zest if desired
2 garlic cloves
kosher salt to taste
2 T extra virgin olive oil
6oz pasta of your choice -- I usually use whole wheat fettuccine or spaghetti
fresh ground black pepper

1. Prepare pasta to al dente.
2. To make sauce: combine garlic, lemon juice, olive oil and blend in food processor until smooth.  Add pitted avocado and salt.
3.  When pasta is cooked to al dente, drain and add sauce. Mix until combined.  Add black pepper and lemon zest.

Note:  It does not keep well, so make sure to eat it in one sitting!  This recipe serves 2-3 people.

Quinoa mac and cheese

Here's a great meatless meal - a healthier version of classic mac and cheese. I love taking this one to people who've had babies.  Talk about comfort food:

Serving Size: 8

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• Veggies of your choice (optional) (I usually use broccoli)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 2 large eggs
• 1 cup soy milk or non-fat milk
• 1 1/2 cups grated Cheddar cheese, more for sprinkling
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping (I use gluten-free)
• Toppings (optional)- salsa, hot sauce, sour cream, scallions (haven't tried any of these yet)

    

1. Lightly saute any veggies you would like in this dish. 
2. Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)
3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned. 

Here's the original post: http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html

Sweet pulled pork - Crock pot

Sauce
1/3 c. ketchup
3 T. Worcestershire sauce
1 can root beer/cola
1/2 c. bbq sauce
2 t. ground mustard
2 t. brown sugar
salt & pepper

Optional
sriracha
white onions
shredded cheese

Not optional
1 small-medium pork roast

Mix all sauce ingredients in a slow cooker.  Measure by eye and adjust to fit your preferences or what you have on hand.  Add pork roast, cook on low for at least 6 hours.  Sauce will thicken. 

Spicy black bean quinoa salad

In a medium/large bowl, prepare dressing.  Toss in salad ingredients, chill before serving.  Makes about 8 side servings.





 Salad
1-2 c. quinoa, cooked and drained
1 can black beans, rinsed
2 cups corn (or 1 bag frozen)
1 green pepper, chopped
1/2 onion, chopped
1 jalapeno OR 1/4 cup pickled jalapenos
1/4 fresh coriander OR 1/8 cup dried

Dressing
3 small limes, juiced
1 t. cumin (optional)
1/4 c. olive oil
1/4 red wine vinegar
salt and pepper to taste

Golden Sweet Cornbread

Ingredients:
1 C flour
1 C yellow cornmeal
2/3 C sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 C milk
1/3 C veg. oil
1 T butter

Directions:
Put a dutch oven pan or oven proof pan in the oven and preheat the oven to 400F.

Mix all of the dry ingredients in a bowl.  In a measuring cup measure out the milk and oil and whisk in an egg.

When the oven has reached temperature add the butter to the pan.  When the butter has melted add the liquid ingredients to the dry ingredients and mix well and then pour into the pan in the oven.

Bake for 20-25 minutes.

Shrimp Pasta

Ingredients:
1/4 C olive oil

4 cloves garlic, chopped

1 lb. shrimp, peeled and de-veined
1/2 tsp red pepper flakes
1/2 C white wine
1 tsp salt
1/2 tsp pepper
5 T butter
1/2 C fresh parsley, chopped
1 lb. pasta (angel hair or penne)

Directions:
In a large saute pan heat the oil on medium and add the garlic and shrimp.  Add the red pepper and white wine.  Cook until the liquid is boiling and has reduced by about half.  Add the butter 1 T at a time.  The sauce should thicken.  Add the salt, pepper, and parsley.  Serve with cooked pasta.

Notes:
If you like more sauce, you can take the shrimp shells and a little water to make a shrimp broth to add to the shrimp when adding the wine.

For a healthier option you can decrease the oil and butter by half, but depending on how you like your sauce you may want to add a tiny bit of thickener at the end.

Mushrooms and squash are good optional ingredients to add.  Just add them before the shrimp.

Mexican Rice

Ingredients:
12 oz. chopped tomatoes
1 med. onion, chopped
3 med. jalapenos, chopped
2 C long rice, rinsed & drained
1/3 C oil
4 cloves minced garlic
2 C chicken broth
1 1/2 tsp salt
1/2 C cilantro, chopped

Directions:
Preheat oven to 350F.

In a food processor, blend the tomatoes, onions, and jalapenos.

In a large dutch oven or oven proof pot, heat the oil and garlic.  Add the rice and stir until lightly browned.  Add the tomato mixture, broth, salt, and cilantro.  Bring it to a boil.  Cover and put it in the oven and bake for 30-35 minutes.

Notes:
The amount of heat can be adjusted by the number of jalapenos used.

Southwest Quinoa Salad

Adapted from Let's Dish Recipes
Ingredients
Salad:
2 C cooked, cooled quinoa (approximately 1 C raw will equal about 2 C cooked)
1 (15 oz.) can black beans, rinsed and drained
1 C frozen corn, thawed
1/2 C chopped red bell pepper
1/4 C chopped red onion
1-2 cloves garlic, minced
1/3 C chopped fresh cilantro

Dressing:
1/4 C red wine vinegar
1/4 C olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp red pepper flakes
1/2 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp lime juice

Directions:
Combine the ingredients for the salad in a medium bowl and toss together.  In a small bowl, whisk together the dressing ingredients.  Pour over salad and mix well.  Chill for at least 2 hours before serving.  Great with tortilla chips or in a wrap also!

Notes:
I toasted the quinoa in a pan and then rinsed it well before cooking and it was delicious!

Lamb, Apricot, and Olive Tagine

Truly one of the most unique and delicious things I've ever made. I'm hesitant to share this because people think I'm some sort of gourmet chef when I serve this... and now you all know how easy it is!

Serves 4| Hands-On Time: 30m| Total Time: 8hr 30m

Ingredients

• 1 1/2  pounds  lamb shoulder, trimmed and cut into 1-inch pieces *bet you could use beef stew meat to cut costs
• 4  carrots, cut into 1-inch pieces
• 1  medium onion, chopped
• 1/2  cup  dried apricots, halved *Sometime I have used apricot puree instead of/in addition to halves. This thickens and intensifies the broth
• 1/2  cup  pitted green olives
• 2  cloves garlic, chopped
• 2  tablespoons  all-purpose flour *I use 1 T cornstarch to make it gluten-free
• 1  teaspoon  paprika
• 1  teaspoon  ground cumin
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• kosher salt and black pepper
• 1  cup  couscous *I serve over quinoa. You could also use potatoes or rice.
• chopped pistachios, fresh cilantro leaves, and lemon wedges, for serving

Directions

1. In a 4- to 6-quart slow cooker, mix together the lamb, carrots, onion, apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1 teaspoon salt, ¼ teaspoon pepper, and ½ cup water.
2. Cover and cook until the lamb and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Ten minutes before serving, cook the couscous according to the package directions. Serve the lamb on the couscous with the pistachios, cilantro, and lemon wedges.

Original post: http://www.realsimple.com/food-recipes/browse-all-recipes/lamb-tagine-recipe-00100000074132/index.html 

Soy-glazed Chicken with Stir-fried Vegetables

Here's a new crock pot staple at our house:

This has a flavorful asian sauce and is super easy. It's one of my favorites for days I want to put dinner in early and forget about it. I have also made it with boneless, skinless chicken breasts, although the meat was much drier than when we used thighs. I might try cutting the cooking time down to keep breasts more moist, but for best results, use thighs. They are cheaper, anyway. That's a little shout-out for YOU, Marion :).

Serves 4| Hands-On Time: 30m| Total Time: 4.5-8 hours

Ingredients

• 1/2  cup  packed light brown sugar
• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  fresh lemon juice
• 2  tablespoons  Asian fish sauce
• 1  tablespoon  grated fresh ginger
• 1/4  teaspoon  crushed red pepper *we use just a pinch to keep it mild for the kiddies
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8) *I bet bone-in thighs would be even better. Will try.
• 1  cup  long-grain white rice
• 1  tablespoon  canola oil *I used olive oil
• 3/4  pound  snow peas, trimmed
• 2  heads baby bok choy, leaves separated
• 1  red bell pepper, sliced
• 4  scallions, cut into 2-inch lengths
• 2  cloves garlic, thinly sliced
• black pepper

Directions

1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

Original recipe link: http://www.realsimple.com/food-recipes/browse-all-recipes/soy-glazed-chicken-stir-fried-vegetables-00100000074155/index.html 

The Rules...and some yummy fish

Here it is...the inaugural Eng Family Food recipe posting! I'm so wracked with indecision, I need Marion's decision matrix to pick a recipe! But first, the rules (you know how we love rules):


1. You must have ACTUALLY TRIED the recipe to submit it.
2. Indicate any CHANGES to the recipe you made (or just post the recipe as you made it).
3. LABEL your post (in the sidebar to the right) with the main ingredients, allergens, or other important features to make searching easy.
4. Pictures are AWESOME, though not required :).


That's it, folks! The simpler, the better! So without further ado, here's my first submission:

Ginger and Cilantro Baked Tilapia


I tried this one a couple weeks ago and looooooved it.  We served it with rice and steamed broccoli on the side, but anything could work.  The result was super flavorful, fast (approx. 20 minutes, start to finish), and light (great for a hot summer day). Five stars!

Ginger and Cilantro Baked Tilapia

serves 2

1 pound tilapia fillets
Kosher salt and freshly ground pepper
3 garlic cloves, peeled and smashed
1 inch fresh ginger, grated, about 1 tablespoon
1 jalapeño pepper, roughly chopped (optional - I did not use)
1/3 cup roughly chopped cilantro leaves
1/4 cup white wine (I substituted water)
2 tablespoons soy sauce
1 teaspoon sesame oil (easy on the sesame oil...)
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9x9-inch or 8x8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalapeño (I omitted), and cilantro in a small food processor with the white wine (or water), soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous still.

Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.

here's the original blog post:
Ginger-Cilantro Baked Tilapia recipe