Culinary adventures - and Potato Beef Bake recipe

June has been an adventurous month for our family so far - in the culinary department, that is. After one of Joe's co-workers had great success with the Whole30 diet, he borrowed the book and got all excited about trying it ourselves. I thought it sounded like a good idea, too, as we both would like to lose some weight and just have better health in general. In a nutshell, the plan involves a complete avoidance of dairy, sugar, grains/gluten, alcohol, legumes, and a few vegetables like white potatoes and corn. What's left? Meat, vegetables, fruit, and some nuts are pretty much it.

Our few days on the diet have gone quite well. I've had almost no cravings for off-plan foods, and aside from a light headache the first couple days (probably because I wasn't eating enough), I'm feeling great. And the food has been surprisingly tasty! Joe has been a huge help in picking out recipes (the part that overwhelms me the most), going grocery shopping (the part that depresses me the most, since it's so much more expensive than our usual shopping), and with the cooking itself (the part that takes the most time, with primarily all-new recipes).

For anyone interested, Joe is blogging daily about our Whole30 adventure over on his health/fitness blog, One Man's Journey. Many of the posts include pictures of our meals as well as links to recipes.

On a semi-related note: I recently had a friend request a potato casserole recipe from me. It's one of the things I made this last weekend, in an effort to use up some of the potatoes and dairy I knew we wouldn't be using this month. My mom has made this casserole for years, and it's a family favorite: easy to put together (aside from all the peeling and chopping of potatoes), and a very frugal way to fill up a large crowd. My apologies for not having a photo to go along with this: maybe I'll snap one next time I make this recipe. After we're done with Whole30. ;)

Potato Beef Bake 

• 6 Tb. butter or oil
• 6 Tb. all-pupose flour
• 2 tsp. salt
• 1 1/2 tsp. dry mustard
• 1/2 tsp. pepper (I usually leave this out)
• 3 c. milk
• 1 1/2 c. mayonaise (Miracle Whip also works)
• 12 medium potatoes, cubed (or however many it takes to fill a 4-qt casserole to about 3/4 inch from the top)
• 3 c. hamburger, cooked and seasoned as you like (other meats also work; I used chopped ham this time)
• 2 onions, chopped (I use more like 1/2 an onion)
• buttered bread crumbs 

Melt butter/oil in a saucepan and blend in flour, salt, mustard, and pepper. Add milk and cook, stirring constantly until smooth. Boil 1 minute, still stirring. 

Remove from heat and stir in mayo. Pour over beef, potatoes, and onion in a 4-qt casserole dish. Sprinkle with bread crumbs. 

Bake at 350 for 45-50 minutes, likely longer - potatoes should be fully cooked and soft. 

Serves 6-8.

Favorite recipes: Chicken Pilaf Saute and Mediterranean Quinoa

I've had some requests from friends for a few of my favorite recipes lately, and am finally getting around to typing them out. Figured I'd post them here for easy sharing later on, too. Maybe I'll get around to taking pictures next time I make these recipes. :)

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This first one is my most common way to fix chicken and rice: it's easy, healthy, frugal, and gluten free to boot. I've made it often for company because it's easy to get it going and then turn my attention to preparing the rest of the meal. It feeds a large group very economically, and most people seem to like it.

Chicken Pilaf Saute
8 c. cubed, cooked chicken (I always use half or less)
4 c. uncooked rice (I always use brown rice)
1/2 c. chopped onion
3/4 c. butter or oil of some kind
10 c. broth (can also use water in a pinch)
2 tsp. salt
2 tsp. thyme
2 c. slivered, toasted almonds (optional)

In a large soup-sized pan, saute chicken, rice, onion, and butter 10 minutes. Add broth, salt, and thyme. Bring to a boil, reduce heat. Cover and simmer 'til rice is done.

Mixing in the almonds. Can add a little cheese on the top, or save the almonds to sprinkle on top. If serving for company, it looks nicer to transfer to a casserole dish before adding the almonds/cheese.

Makes 8-10 servings.


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And this is my favorite quinoa recipe. Again, super fast and easy, like all my most-used recipes. :) It comes out soft and creamy, almost with melt-in-your-mouth smoothness. It's great as a vegetarian main dish, or you can easily toss in a cup of ground beef or sausage (pre-cooked) if you like. I think I initially found this on recipes.com, but have made a number of tweaks.

Mediterranean Quinoa
1/4 c. butter or oil of your choice
1/4 c. chopped onion (or more, if you like onions)
1 bell pepper, chopped (can use more, and it's pretty if you have both red and green peppers)
1 1/2 c. uncooked quinoa (half regular quinoa and half red is my favorite)
5 c. broth (can use water)
1 tsp. Italian seasoning
2 tomatoes, peeled and chopped (or 1 can diced tomatoes)
3/4 c. pizza or pasta sauce
Salt to taste
Sharp cheddar cheese

Saute onions and peppers in a large skillet for 7 minutes or so. Add quinoa, broth, and Italian seasoning; bring to a boil. Cover and turn down heat, simmering for 20 minutes or until quinoa is soft and most of the liquid is absorbed. Stir in tomatoes, pasta sauce, and salt.

Smooth mixture out in the pan and sprinkle a little cheese (or a lot, hehe) over the top. Replace lid and let cheese melt just a bit before serving. (Obviously you could also transfer it to a casserole dish before adding the cheese in, then let it warm in the oven until serving; I just usually don't bother.)

Makes 6 servings.

Recipes: Homemade Salad Dressings

Maybe it's because I grew up in a health-nut family, but I thoroughly enjoy fruits, veggies, and salads of all kinds. I don't care for many of the stronger-flavored dressings that are commercially available, so I pretty much stick to Ranch unless I make up some homemade dressings. 

I'm gradually putting together a small collection of recipes that are quick and easy, and don't require any expensive or hard-to-find ingredients. It doesn't take long to make them, and it's so much healthier than the store-bought kind that are full of preservative and artificial flavors! Want to take a peek at a few of my favorites? Let me know if you give these a try - and if you have your own favorites to share, please do so in the comments!

(I cheated and grabbed this picture from sxc.hu, but it looks like my typical salad combo)

Here's a special dressing I make whenever we get fresh spinach on sale. It's super easy, yummy, and the poppy seeds look pretty on the salad.

Spinach Salad Dressing 

1/4 c. mayo/Miracle Whip
2 Tb. milk (cream or half-and-half also works; I've used powdered milk in a pinch, too)
2 1/2 Tb. sugar
1 1/2 tsp. white vinegar
1 1/2 tsp. poppyseeds 

Mix together well, and keep leftovers in a sealed container in the fridge.

Note: I like to serve this over a salad of fresh spinach, sliced almonds, craisins, and mozzarella cheese (small cubes or shredded). I think it could also work great with grapes, strawberries, pears, walnuts, or other similar ingredients.

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Another recipe I enjoy is from my friend Tammy's great blog, Tammy's Recipes. She pairs it with her easy and delicious Oriental Chicken Salad, but it's good with other salads, too. Here's the way I make it:

Tammy's Chicken Salad Dressing 

6 Tb. honey
1 Tb. apple cider vinegar
4 Tb. mayo/Miracle Whip
1 Tb. regular mustard (the condiment, not the powdered spice)
2 Tb. olive oil 

Put into a bottle with a tight lid and shake well until it is lump-free, stirring if needed. Helps if the honey is plenty warm and runny. If you prefer more or less sweetness, tweak amounts. Store leftovers in fridge, but set out ahead of the meal to warm to room temperature since the honey gets pretty thick and hard to pour.

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A friend's request for homemade Ranch salad dressing the other day prompted me to request my sister Lydia's recipe. I haven't made it yet myself because we have a good stock in the pantry to use up first, but this is a delicious dressing that's even better than store-bought Ranch:

Lydia's Ranch Dressing 

1 c. mayonaise
1/2 c. sour cream (or plain yogurt)
1/2 tsp. dried chives
1/2 tsp. dried parsley
1/2 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper 

Mix and refrigerate for 30 minutes before serving.

Note from Lydia: I have made it without the chives, onion powder, and pepper most of the time. I just put in a little finely chopped onion instead.

Note from Abigail: My favorite salad to combine with Ranch dressing is loose-leaf lettuce and/or mixed greens, chopped tomato, chopped bell pepper (preferably yellow, but I usually go with green because they're cheaper), a handful of toasted, salted sunflower seeds for crunch, and a sprinkle of shredded cheese for color. I'll also use chopped cucumber or sliced carrots sometimes, and if you like raw onion that could be thrown in, too. Makes a very beautiful salad!

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And finally, my lifelong favorite which we had almost exclusively while growing up, a recipe concocted by my grandpa and always served at their house:

Grandpa's Salad Dressing 

1/2 c. mayo/Miracle Whip
1/2 c. honey
1/2 c. olive oil
1/4 c. vinegar 

Mix together thoroughly and store in the fridge. This recipe can easily be made in larger quantities; just use half as much vinegar as the other ingredients. Shake well just before serving.

Note: I personally don't care for this dressing in combination with tomatoes in a salad (I think it's the vinegar/tomato combo), but it is wonderful over any other types of greens and veggies. Sweet and simple, we've had many guests comment on its tastiness over the years.

Recipe: Baked Oatmeal

A friend just asked me for my baked oatmeal recipe, and I thought, Why not post it here on the blog so others can enjoy it, too? Credit for this recipe actually goes to my friend Natalie, who shared it with me many years ago. It's delightfully simple, quite versatile, and is a great go-to breakfast that works for gluten-free diets. Great to make up the night before and have an easy breakfast.

Natalie's Baked Oatmeal
1 c. brown sugar (or 1 c. white sugar and 3 Tb. sorghum)
1 tsp. salt
2 tsp. baking powder
3 c. oatmeal (rolled oats work best; steel cut can be too chewy, quick oats too gummy)
raisins, nuts, spices (cinnamon & nutmeg) to taste
1/2 c. oil
2 eggs
1 c. milk
1/2 tsp. vanilla

Mix dry ingredients in one bowl, liquid in another. Combine well. Pour mixture into greased 9x13" pan. Bake at 350 degrees for 20-30 minutes, or until brown on the edges and relatively firm in the center. Very yummy to eat plain or with milk, either hot or cold.

Makes about 6 servings.

Easy Vanilla Pudding

Now that I've finally made it through the first trimester of this pregnancy and all its associated nausea (morning sickness really should be called "all-day sickness" for accuracy!), I'm on a quest to make sure I "eat for two" and consume a good number of healthy calories and a balanced diet every day. It's been a bit of a challenge since I'm not one to like eating all that much, and have always found it very difficult to eat enough to gain weight (thank you, genetically high metabolism!). But my efforts seem to be paying off and I was encouraged when my midwife assured me at this week's appointment that I'm doing great in the weight department - I've actually gained 5 pounds in the past 2 months. Yay!

One way I've been supplementing my diet with extra nutrition is by enjoying lots of the yummy goat milk from my family's farm. Nothing beats a glass of cold milk on a hot day! I've also enjoyed lots of milkshakes/smoothies made by my wonderful husband many mornings.

More recently, I've made up a few batches of this simple vanilla pudding recipe. Using just a few basic ingredients and taking almost no time, this recipe is ridiculously easy. And my, it sure is tasty! I've especially enjoyed it chilled, with sliced strawberries on top (as shown above). And the best part? It has about 403 calories in every one-cup serving...relatively healthy calories, too, if you use raw, whole milk and free-range eggs and unbleached flour (all organic), as I did. ;)

Anyway, enough rambling - here's the recipe!


Vanilla Pudding
Makes about 3 1/2 cups of pudding, or enough for 7 smallish servings. 

1/2 c. sugar
Dash of salt
3 Tb. corn starch (I use unbleached, all-purpose flour)
3 egg yolks OR 2 whole eggs (I use the latter, just because it's easier)
3 c. whole milk (2% also works, but isn't as creamy - goat milk is best!)
2 Tb. butter
1 1/2 tsp. vanilla extract

In a saucepan, whisk together sugar, corn starch (flour), and salt until well-combined and lump-free. Add milk and eggs and whisk together well until fully combined. Heat on medium temperature until mixture bubbles, stirring frequently to prevent sticking/lumps. Allow to boil for 1 minute, then remove from heat. Add butter and vanilla, stirring until butter melts. Serve hot if you choose, or chill in refrigerator for several hours before serving. Leftovers keep well in the fridge in a sealed container for several days - if it lasts that long. ;)

Variation: Add chocolate or carob chips with the butter and vanilla and mix until melted. Cocoa powder would likely also work well. I want to try it with a dash of cinnamon or nutmeg sometime, and am guessing that lemon extract in place of vanilla would probably be delicious as well.

My sister Lydia is the one who found this recipe originally, and I don't know her source. Definitely a keeper, though! :)

EDIT: Lydia says she got the recipe from Tammy's Recipes - I should have known that such a yummy, easy recipe had to come from Tammy! ;) Check out her version and review here.

Herbed Onion Focaccia Bread

This is a recipe I often make for company, as it's very fast, pretty much fool-proof, and everyone seems to like it. Goes great with any kind of soup, and is hearty and filling - nice when serving a crowd! I usually make it ahead of time, then slice and butter it, warming it up in the oven and placing it in a basket under a cloth just before serving.

A recent guest requested the recipe - so here you go, Jessica! Enjoy. :)


Herbed Onion Focaccia Bread

2 c. warm water (I just turn the faucet on hot and let it warm up a bit)
4 tsp. active dry yeast
2 Tb. sugar
1/4 c. finely chopped onion (or a couple tsp. dried, minced onion if you're in a hurry)
3 tsp. salt
2 Tb. grated parmesan cheese
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dill weed
1 tsp. rosemary (optional)
5 c. flour (I use 2 c. whole wheat and the rest unbleached white flour)

Dissolve yeast in water with sugar for 5-10 minutes. Add rest of ingredients and mix thoroughly until dough forms a ball and is no longer sticky (add a little more flour if needed).

Knead lightly. Divide dough in half and form into two ovals on a greased baking sheet.

Topping:
1+ Tb. olive oil
1 tsp. dried parsley flakes
1 tsp. grated Parmesan cheese
1/2 tsp. salt

With a pastry brush, spread olive oil on top of loaves, then sprinkle with rest of topping. Let rise till doubled - about 45 minutes. Bake at 400 degrees for 18-20 minutes, until loaves are golden brown.

Cottage Cheese Egg Casserole

A friend was recently asking for breakfast casserole recipes, and I was reminded of one of my favorites. It's super easy, and turns out oh-so-yummy. The crispy, buttery edges are the best part. :D I usually end up making it for supper instead of breakfast, serving it with a green salad, and sometimes bread. Very fast and filling!

COTTAGE CHEESE EGG CASSEROLE
1/2 c. (or more) cooked sausage or hamburger, or chopped ham, hot dog, or summer sausage
1/8 c. chopped onion
10 eggs, beaten
16 or 24 oz. cottage cheese (more is better!)
1 c. shredded cheese (any kind works, but cheddar is especially good)
1 c. flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. parsley flakes
1 tsp. oregano
1/3 c. butter

Preheat oven to 350 degrees. Melt butter in saucepan and lightly saute' onions. Remove onions, and pour butter in a 9x13" pan. (Or, if you're lazy, like me, throw the butter in the casserole dish and let it melt while the oven is preheating. Use a teaspoon or more of minced, dried onions instead of fresh ones, mixing them in with the rest of the ingredients.)

Beat eggs well and then combine all ingredients except butter. Pour mixture on top of melted butter in casserole dish.

Bake 40-50 minutes, until edges are crispy. Let stand 10 minutes before serving.

Makes 6-8 servings.