Mom's Shepherd's Pie

This past weekend the boyfriend and I were visiting the Midwest, and a what wonderful trip it was!  Good friends, good food, good times.  It was a nostalgic trip which got the memories flowing.

Our week sort of exploded when we got home (why does that always happen post-vacay?)  Some comfort food was desperately needed, and I was inspired by our recent trip back home.  I couldn't think of anything more comforting and nostalgic than my Mom's Shepherd's Pie.  It's a tasty, easy, and economical recipe that's made even easier if you have leftover veggies and/or mashed potatoes lying around. I've tweaked just a few things from the original recipe (ex. added more mashed potatoes, because when is that ever a bad thing?), but it's mostly the same wonderful hotdish I grew up with.  (For those of you not familiar with the term "hotdish," it's the Midwestern term for casserole!)

This dish isn't known for being pretty, I'll admit.  It won't win any prizes for plating on Iron Chef America.  BUT, on the savory, wonderful, comfy taste?  Definitely a win.

Meaty, veggie goodness covered with mashed potatoes and melted cheese?  Yeah, that's a beautiful thing.

This also freezes well for "emergency lunches," so it's great for practicality as well as taste.  (I mean, it's Midwestern, so of course it's practical.)  It ain't fancy, but it's good eatin'!

Mom's Shepherd's Pie
(adapted from my Mom's recipe)
Serves 8

1 lb. ground beef (I use the leanest I could find)
3-4 garlic cloves, minced
1/2 onion, chopped
1 Tbsp. flour
Salt and Pepper to taste
1 tsp. chili powder
1/4 tsp. Worcestershire sauce
can of mushrooms (or 4 oz. fresh, if you like, sauteed with the garlic, onions, and beef)
1/2 cup ketchup
1 cup water
2 cups mixed veggies, cooked and drained
5 cups hot mashed potatoes (or 3 lbs. fresh potatoes, cooked and mashed)
1 cup shredded cheese

Saute garlic and onion in large skilled until fragrant (30 seconds), and then add in ground beef and saute until meet is browned.  Drain off any extra fat.  Add in flour, salt, pepper, chili powder, Worcestershire, mushrooms, ketchup and water.  Combine well and cook until mixture is thick.  Stir in veggies.  Put in 2 quart or 9x13 casserole dish.  Top with mashed potatoes and shredded cheese.  Bake in 425 degree oven for 15 minutes.

Enjoy!

Quinoa Veggie Loaf

A fresh, new year means it's time for resolutions!  We all aim to be healthier, right?  (Or at least try to cut down the sweets consumption, however briefly)  Well, if you're looking for a healthy, easy, affordable recipe to add to your repertoire, I've got just the thing for you - a Quinoa Veggie Loaf!  My version is vegetarian, but could easily be made vegan.  (I'm from the Midwest, so cheese is an entire food group for us)  :-)

To start, some of you may not be familiar with the amazing grain - quinoa.  Hailing from South America, and gaining popularity as a "superfood," it's a wonderful grain to add to your diet.  Low-fat, high in fiber, high in protein (unusual for a grain), gluten-free, and easy to cook - what's not to love?  There are many colors, and it has a nutty flavor and a texture that's sort of like cross between barley and couscous.  It works well in many applications such as a pilaf, veggie burger, or breakfast cereal - with many more possibilities.  If you're intimidated by the preparation of it, don't be!  This website will show you the way to make it perfectly every time!

Growing up in the Midwest, wheat and corn were the grains I knew.  (Anything else might have thought of as hippie food)  On a recent trip home I introduced quinoa to my family and had fun taking my dad down the "natural foods" aisle for the first time.  I was afraid they would be tough critics, but they loved the quinoa dish I made for them.  So if you haven't yet tried quinoa - give it a shot.  It's tasty, economical, healthy, and boyfriend-approved - jackpot!

Quinoa Veggie Loaf
(adapted from Whole Foods)
Makes 6-8 servings

1 tablespoon extra virgin olive oil, plus more for greasing
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15-ounce) can  garbanzo beans, rinsed and drained
3/4 cup rolled oats
2 cups cooked quinoa (How to Cook Quinoa Perfectly)
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun dried tomatoes packed in oil, drained and chopped
1 cup (about 1 onion) chopped red onion
1/4 cup cheese of choice (cheddar is a good choice, but basically something you want to see golden brown and bubbling)
1-2 cloves of garlic, minced
Salt and pepper to taste
4 kale leaves - stems removed, chopped, and sauteed (optional)


Preheat oven to 350°F. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add garlic, and cook until fragrant (30 seconds).  Add onions, and cook until soft.  Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.  Add chopped kale and wilt.

Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. (This mixture is the "binder" in this recipe)  In a large bowl, combine bean mixture, quinoa, salt and pepper and all other ingredients except cheese. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Sprinkle cheese on top of loaf.  Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Enjoy!

Chocolate-Mint Cookies

Why did I have an urge to bake cookies so soon post-holiday?  I mean really, I had enough sugar the past two weeks that I expected to be set until next Halloween.  Perhaps it's a cookie withdrawal.  But, an urge I had, and the boyfriend was on-board with more cookies, so there it is.

This cookie base was originally introduced to me by a coworker last Christmas.  She and her now-husband had made little bags of goodies for everyone at work, and there was this amazing chocolate cookie included.  I experienced part of heaven in that cookie, and had to ask for the recipe.  This was one of the many recipe requests I had made, so I think they were a bit concerned about me pilfering all of these recipes.  Anyway, gave it to me they did, and it's wonderful!

It's a perfect chocolate cookie base for any combination of flavors.  Here I feature Andes mints, but I've also used it for macadamia and white chocolate chips.  Any other nut/chocolate/dried fruit combo would be tasty as well.  This dough also freezes well, and is great to have around "just in case."

Okay, hopefully this will be the last cookie for awhile.  (Unlikely)  New Years means a more healthy diet, right.....?  Right.....?  I guess I'd consider these mental health food, and that's important too....

Chocolate-Mint Cookies
(adapted from Troy Wormsbecker)
Makes 3 dozen

1/2 cup butter, softened
1/2 cup shortening
1 cup white sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla extract
1 oz melted bakers chocolate (unsweetened)
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/3 cup unsweetened cocoa powder
1 1/2 cups Andes mints, coarsely chopped
1/2 cup semi-sweet chocolate chips (mini work great)

Preheat the oven to 375 degrees.  Prepare baking sheets with parchment paper.

In a large bowl, cream together the butter, shortening, and both sugars until smooth.  Beat in eggs, one at a time, then stir in vanilla and melted chocolate.  Stir in flour, baking soda, salt, and cocoa powder; mix well.  Stir in Andes mints and chocolate chips.  Scoop out a tablespoon of dough, roll into ball, and place them 2 inches apart on prepared cookie sheet.

Bake 8-10 minutes.  Allow cookies to cool on baking sheet for 2 minutes before removing them to a wire rack to cool completely.

Enjoy!