From My Kitchen

Classic Scalloped Potatoes

3/30/2020

1/4 cup butter
3 cloves garlic minced
1/4 cup all-purpose flour
1 teaspoon chopped fresh thyme
3/4 teaspoons salt
1/2 teaspoon pepper
2 1/2 cups milk
6 Yukon Gold potatoes (about 2 lb/900 g)
1 small onion sliced

In saucepan, melt butter over medium heat; cook garlic, stirring, for 1 minute. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.

Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, about 8 minutes.

Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish; spread half of the onion over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using back of knife to ease sauce between layers.

Cover and bake in 350°F (180°C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes. Let stand for 5 minutes before serving.

Make Ahead Mashed Potato Casserole

3/30/2020

from the Kitchn

3 pounds small russet potatoes, peeled and cut into 3-inch chunks
1 tablespoon kosher salt
6 whole garlic cloves, peeled
1 whole bay leaf
4 (3-inch) thyme sprigs
1 (8-ounce) package cream cheese, at room temperature
6 tablespoons butter, at room temperature
1 cup sour cream (full-fat)
3/4 to 1 cup whole milk, warmed
1 teaspoon seasoned salt, or to taste
Freshly ground black pepper, to taste

Generously butter a shallow 2 1/2-quart gratin dish or baking dish.
Place the potatoes in a large pot and cover with cold water to a depth of 2 inches. Add the kosher salt, garlic, bay leaf, and thyme. Bring to a boil over high heat, then reduce the heat, partially cover, and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Do not let the potatoes break apart or become waterlogged. Drain well and let stand until the potatoes steam dry and their edges look chalky, about 3 minutes. Discard the bay leaf and thyme stems.
Press the hot potatoes and garlic through a food mill or ricer into a large bowl. Alternatively, mash them as smooth as possible with a hand-held potato masher.
Add the cream cheese, butter, sour cream, and 3/4 cup of the milk to the warm potatoes; stir until smooth. The mixture will firm up as it chills overnight, so at this point it should be slightly softer than you want to serve it. Season with seasoned salt and pepper.
Scrape the potatoes into the prepared dish and smooth the top. Dot the top with the bits of chilled butter. Cover the dish tightly with plastic wrap and refrigerate overnight or up to 2 days ahead.
When ready to bake, preheat the oven to 350°F. Remove the plastic wrap and bake until the top is golden brown and the potatoes are heated through, about 1 hour. Serve warm.

Energy Balls

3/29/2020

1 CUP OF DATES
1 CUP OF RAW ALMONDS
½ CUP OF SHREDDED COCONUT
1 TO 2 TBSP OF COCOA POWDER
1 TSP OF VANILLA

Place ingredients in a food processor until all ingredients are mixed well together. Form in to small balls and roll in to shredded coconut, ground nuts or dip in to chocolate. Place on parchment lined cookie and sheet and put in fridge for a few hours to set. Makes 24 balls

I have started soaking the dates in 1/4 cup of filtered water for about ½ before using and when you are ready to pour the dates in to the mixture, pour the water with it. It makes for much easier mixing and the energy balls have more moisture

I use and like carob powder over cocoa powder but it is just a personal preference and I tend save it for last and mix it in by hand just before forming the balls

To make the balls even in size, I use rounded teaspoon and tablespoon measurers and a pointed utensil to remove from spoon.

The Best Juicy Skillet Pork Chops

3/29/2020

from Inspired Taste

Makes 4 servings

4 pork chops, about 1-inch thick and 6 to 7 ounces each
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup low-sodium chicken stock, see our homemade chicken stock recipe
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional

DIRECTIONS

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for done-ness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

Slow Cooker Mushroom Barley Risotto

3/29/2020

2 cups pot barley rinsed and drained
2 pkg dried porcini mushrooms cut or broken in 3/4-inch (2 cm) pieces
4 shallots halved lengthwise and thinly sliced crosswise
4 cloves garlic minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated parmesan cheese
3 tablespoons butter cubed
4 teaspoons lemon juice
2 tablespoons chopped fresh parsley

In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.

Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Makes 8 to 10 servings.

Easy Mushroom Gravy

3/29/2020

from the Veg Kitchen

1 cup vegetable broth
2 tablespoons reduced-sodium soy sauce
8 ounces mushrooms, any small variety, or a mixture (try combining shiitakes with baby bella, aka cremini), cleaned, stemmed, and sliced
2 tablespoons arrowroot or cornstarch
½ teaspoon dried basil
2 tablespoons nutritional yeast, optional but highly recommended

Instructions

Combine the broth and soy sauce in a small saucepan and bring to a simmer. Add the mushrooms and simmer gently for 10 minutes, or until done to your liking.
Combine the arrowroot cornstarch with just enough water to dissolve in a cup or small container.
When the broth reaches a steady simmer, slowly whisk in the arrowroot or cornstarch, stirring constantly until the liquid is thickened.
Remove from the heat and whisk in the basil and optional nutritional yeast. Use at once.

Squash Soup Bowls

3/29/2020

from the Food Network
For the Bowls
4 small baking pumpkins (such as hooligan or sugar pie) or acorn squash
2 teaspoons cane sugar
Real salt (pink)

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

Lemon Herb Crusted Whitefish

3/29/2020

Makes 4 portions

4 large firm white fish fillets (skinless). I like cod but you can use haddock or pollock
1 cup Panko crumbs
1 lemon, zested
1 tsp garlic powder
1 tsp chili powder
3 tbsp almond flour
2 tbsp parsley, finely chopped
2 tsp chives, finely chopped
3 egg whites
Salt and pepper

Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.

Place the fish fillets on a paper towel to ensure that they are completely dry. Season with salt and pepper. In a bowl, combine the Panko crumbs, lemon zest, garlic powder, chili powder, almond flour, parsley and chives. Season with salt and pepper. In a separate bowl beat the egg whites and season with salt and pepper.

Dip the fish fillet in the egg mixture then into the Panko crumb mixture. If you feel it is not sticking simply re-dip in the egg and back into the Panko mixture. Place onto the baking sheet, spray with olive oil cooking spray and bake in the oven for 12-15 minutes or until cooked through.

Pan Fried Salmon

3/29/2020

Clic4 (6-oz.) salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. white wineJuice of 1 1/2 lemons, divided
2 cloves garlic, slicedPinch red pepper flakes
2 tbsp. butter
1 lemon, cut into rounds, for serving
2 tbsp. freshly chopped dill, for garnish

In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.

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Muffin Pan Frittatas

3/29/2020

Recipe By:OMARILYN
"What an easy way to make eggs for a group."

Ingredients

1 tablespoon olive oil
1 cup chopped fresh asparagus, broccoli or mushrooms
1/4 cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese
6 grape tomatoes halved

Directions

Preheat oven to 350 degrees F (175 degrees C). Oil 12 muffin cups
Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup. Top with halved grape tomatoes
Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes