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Best Scalloped Potatoes Ever!

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Scalloped Potatoes

Best Scalloped Potatoes Ever!

These Scalloped potatoes are so easy and perfectly cooked every time. Precooking the potatoes in the pressure cooker for just 4 minutes ensures the potatoes are evenly cooked. When I have baked scalloped potatoes in the oven starting with raw potatoes, the finished dish was a disappointment.  The potatoes in the center never cooked through completely.

Once the potatoes are precooked,  the  slices are layered  in a casserole, napped with  a béchamel sauce and topped with cheese. A half hour in the oven and they are hot, bubbly and ready to be devoured.

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 Scalloped Potatoes
Scalloped Potatoes
Course Side dish
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Course Side dish
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Scalloped Potatoes
Instructions
  1. Slice potatoes into rounds 1/4 inch thick.
  2. Pour chicken broth into pressure cooker. Put a layer of potato slices in the pressure cooker, sprinkle with salt, and scatter some green onions on top. Continue layering until all potato slices are in the pot. Seal the lid and bring up to high pressure. Cook for 4 minutes, starting the timer once high pressure has been reached. Quick release the pressure at the end of the cooking time and remove the lid, facing away from you so you don't get burned by the steam.
  3. To make the bechamel sauce, melt the 2 tablespoons of butter over medium heat, add 2 tablespoons of flour and cook for a minute till well combined. Add some fresh ground pepper and a pinch of nutmeg and stir to incorporate. Gradually stir in the half and half and bring to a low boil. Once bubbling cook until the sauce has thickened. Remove from the heat. If the sauce is lumpy, strain through a fine mesh strainer. Stir in chicken broth that remains in pressure cooker from cooking the potatoes.
  4. Preheat the oven to 400º. Layer the potato slices in a 9 x13 casserole. Pour the sauce over the potatoes. Top with the shredded cheese and Bake for 25-30 minutes until bubbling.
Recipe Notes

I use a stove-top pressure cooker for this recipe. If you use an electric pressure cooker, you may need to increase the cooking time slightly.

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Eggplant Parmesan in the Slow Cooker

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Eggplant parmesan in the Slow Cooker

Eggplant Parmesan in the Slow Cooker

This Eggplant Parmesan is an all-time favorite at our house. It is a fantastic vegetarian main dish and leftovers heat very well. It does take some prep work (salting the eggplant removes the bitter taste) but then it cooks for two hours in the slow cooker unattended.  Then you can sit back and relax! However, if you happen to live with a carnivore like my husband, who does not count anything vegetarian as a proper meal, you have 2 hours to prepare “the meat”.

Print Recipe
 Eggplant Parmesan in the Slow Cooker
Eggplant parmesan
Course Main Dish, Side dish
Cuisine Italian
Prep Time 1 hour
Cook Time 2 hours
Passive Time 2 hours
Servings
servings
Ingredients
Course Main Dish, Side dish
Cuisine Italian
Prep Time 1 hour
Cook Time 2 hours
Passive Time 2 hours
Servings
servings
Ingredients
Eggplant parmesan
Instructions
  1. Slice the eggplants into rounds about 3/4 inch thick. Lay slices on several layers of paper towels and salt liberally. Let sit for 30 minutes, then blot dry with paper towels.
  2. Spray both sides of eggplant with olive oil cooking spray and place in a single layer in a baking sheet . Bake at 425 º for 15 minutes, then turn over and bake for another 10 minutes until the slices are golden brown.
  3. Scatter some bread crumbs in bottom of a slow cooker, then place a single layer of eggplant slices into the slow cooker. Cover slices with spaghetti sauce, then with 2 provolone slices, then with some of the shredded mozzarella. Scatter some more bread crumbs and repeat layers till all ingredients are used up, finishing with a layer of eggplant. Cover with more sauce and shredded mozzarella.
  4. Cook on high for 2 hours. Enjoy!
Recipe Notes

This recipe was adapted from a recipe for Sicilian Eggplant in Emeril Lagasses' cookbook, Cooking with Power.

For a variation, use Buffalo Wing sauce instead of Spaghetti sauce and use colby Jack cheese. Also very yummy!

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Creamed Cabbage

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Creamed Cabbage

Creamed Cabbage:

I was looking for something to do with ¾ of a head of cabbage. Since everything is better with a little cream added, I googled Creamed cabbage. Up came this recipe for creamed cabbage and it was indeed suprisingly delicious, the name given to the recipe by its creator.  Also very simple and vegetarian. So many recipes for cabbage want to add ham or bacon. This recipe just lets the cabbage be the star. I did not have fresh ginger so I used ground ginger with good results. I also did not carmelize the cabbage as in the original recipe, but sautéed it until the leaves were wilted and tender.

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 Creamed Cabbage
Creamed Cabbage
Course Side dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Creamed Cabbage
Instructions
  1. In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
  2. Stir in the ginger and cook for about a minute, until fragrant. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15 minutes, until the cabbage has softened.
  3. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.
Recipe Notes

adapted from Suprisingly delicious cabbage recipe on Food 52 website

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Aunt Eileen’s Sweet Potatoes

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Sweet potatoes with streusel topping

 

Sweet Potatoes with streusel topping:

Every year we celebrate Thanksgiving with my husband’s family. His sister Gail hosts the holiday at her home in Harrisburg. Everybody contributes to the spread and the sweet potatoes are one of the dishes I always bring. Our nephew Philip used to say these sweet potatoes were like getting to eat dessert at dinner. He would order sweet potatoes when they were on the menu at a restaurant, hoping to get something similar. His response was always the same: “these are not like Aunt Eileen”s!”.

I clipped the recipe for the sweet potatoes from a Bon Appetit magazine years ago. I don’t like the usual marshmallow topping so I use a streusel topping I found in the Frog Commissary Cookbook.

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 Aunt Eileen's Sweet Potatoes
Sweet potatoes with streusel topping
Course Side dish
Prep Time 2 hours
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Course Side dish
Prep Time 2 hours
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Sweet potatoes with streusel topping
Instructions
  1. Bake sweet potatoes on a foil lined sheet pan at 400º for 1 hour or until tender. Poke a few holes in the sweet potatoes with a sharp knife before bakin so they do not explode.
  2. Scrape flesh out of sweet potatoes. Place half of sweet potatoes into bowl of a food processor. Add 1/2 of orange juice, butter, spices and eggs, Puree until smooth, scraping down sides of work bowl a few times. Place puree in a large bowl. Process remaining sweet potatoes with other half of ingredients. Add to the bowl and fold in the grated orange peel. Place in a x13 inch baking dish. Dish can be prepared to this point and refrigerated until ready to bake.
  3. FOR STREUSEL TOPPING: In a bowl combine sugars, flour, and cinnammon. Add cold butter cut into pieces, and blend with a pastry blender until butter is the size of peas. Add pecans and stir. Store in a plastic bag until ready to bake the casserole.
  4. Preheat the oven to 375º. Top sweet potatoes evenly with streusel topping. Bake for 1 hour or until topping is browned and casserole is bubbly. Serve immediately.
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Buffalo Veggie “Wings”

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Buffalo Zucchini "wings"

Buffalo Veggie “Wings”

I had a fried eggplant served in Buffalo wing sauce as an appetizer at one of our favorite restaurants and thought I would give it a try at home. Sounds like a weird combination but is actually really good. My daughter’s boyfriend Ari liked mine better than the original. Score! I have made this with zucchini as well and that is what is shown in the picture.

Two tips I use in this recipe:

  • the key to cooking eggplant is to salt it and let it sit for a half hour so some of the moisture and bitterness drains out. This way when you sauté the eggplant it does not soak up the oil like a sponge and become greasy. I also salt zucchini and yellow squash the same way, see Kitchen tips.
  • to get the eggplant or zucchini crispy dredging it in half flour and half cornstarch does the trick. The cornstarch absorbs surface moisture so the surface will brown and crisp up. I saw this trick in a beautiful cookbook called The Broad Fork by Hugh Acheson.
Print Recipe
 Buffalo Veggie "Wings"
Buffalo Veggie"wings"
Course Appetizer, Side dish
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 15 Mnutes
Servings
People
Ingredients
Course Appetizer, Side dish
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 15 Mnutes
Servings
People
Ingredients
Buffalo Veggie"wings"
Instructions
  1. Preheat oven to 400º F. Slice eggplant or zucchini into 1/4 inch rounds. Lay flat on double layer of paper towels and sprinkle slices with salt. Let sit for 30 minutes, then blot dry with paper towels.
  2. Mix flour and cornstarch together. Dredge eggplant or zucchini slices in this mixture, shaking off excess.
  3. Heat 2 tbsp. olive oil in a large skillet such as a cast iron skillet until shimmering. Sauté half of eggplant/zucchini slices until golden on both sides. Remove to a plate. Repeat with remaining oil and eggplant/zucchini slices.
  4. Arrange half of eggplant/zucchini slices in a 9x13 inch baking dish. Drizzle with half of buffalo wing sauce and cheese. Repeat another layer of eggplant, sauce and cheese.
  5. Bake in oven until cheese is melted and bubbly, about 10-15 minutes. Serve.
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Garlicky Dill Potatoes

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Garlicky dill potatoes

These potatoes are so easy to make and they can be served warm or at room temperature.  I always make them ahead of time and let them sit while I prepare the rest of a meal. They are a riff on parslied potatoes that my Mom used to always make.

Print Recipe
 Garlicky Dill Potatoes
Garlicky dill potatoes
Course Side dish
Prep Time 35 minutes
Cook Time 25 minutes
Passive Time 25 minutes
Servings
people
Ingredients
Course Side dish
Prep Time 35 minutes
Cook Time 25 minutes
Passive Time 25 minutes
Servings
people
Ingredients
Garlicky dill potatoes
Instructions
  1. Scrub new potatoes and place in large pot. Cover with cold water and bring to a boil. Once boiling add 1 tsp. salt. Boil about 20 minutes, test to see if fully cooked. If not boil for another 3-5 minutes until done.
  2. Drain potatoes in a colander and when just cool enough to handle cut in half and place in a mixing bowl. (Don't let potatoes cool completely or they will not absorb the flavorings as well).
  3. Add additional 3/4 tsp salt, pepper, minced garlic and dill. Toss with 2 tablespoons olive oil. If mixture appears dry, add a little more olive oil. Taste and add more seasonings as needed. Serve immediately or cover and serve later at room temperature.
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Pepperonata

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PepperonataPepperonata is fantastic as a side dish for grilled meats, as a topping for a sandwich, or piled on baguette slices or crackers as an appetizer. The recipe calls for bell peppers but I have added cubanelle peppers to the bell pepper mix when I have had them on hand. I have also used yellow onions with good results.

Print Recipe
 Pepperonata
Pepperonata
Course Appetizer, Side dish
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 3 hours
Servings
people
Ingredients
Course Appetizer, Side dish
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 3 hours
Servings
people
Ingredients
Pepperonata
Instructions
  1. Heat 2 tbsp. olive oil in a large non-stick skillet. Sauté onions for about 7 minutes, stirring frequently. Add garlic and Italian seasoning mix to onions, then transfer mixture to a 5 quart slow cooker.
  2. Heat remaining 1 tbsp. olive oil in skillet and add pepper strips. Sauté for 3 minutes until peppers have softened. Transfer to slow cooker.
  3. Add tomatoes, capers, vinegar, 1 tsp. salt, and 1 tsp. freshly grated black pepper to slow cooker. Add red pepper flakes, if using. Mix all ingredients together. Cover slow cooker and cook on low heat for 3 hours. Serve hot or at room temperature. Add additional salt and pepper to taste.
Recipe Notes

adapted from Slow Cooker Classics From Around the World by Victoria Shearer, page 113.

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Brown Rice in the pressure cooker

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Pressure Cooker Brown Rice:

I have been trying to make brown rice instead of white as it is the more nutritious option. However, when I would cook it on the stovetop there was always a little hard core in the center, no matter what I did. Pressure cooker to the rescue! The first time I made brown rice in the pressure cooker, my husband thought it was risotto it was so tender. Here is the basic recipe and you can doctor it up with whatever spices and add-ins you like.

For a more savory version you can use chicken broth instead of water. You will not need as much salt if any in the finished product.

 

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 Brown Rice in the pressure cooker
Kitchen tips
Course Side dish
Prep Time 2 minutes
Servings
cups cooked rice
Ingredients
Course Side dish
Prep Time 2 minutes
Servings
cups cooked rice
Ingredients
Kitchen tips
Instructions
  1. Melt the butter in pressure cooker over medium heat. Add the rice and stir to coat all the grains with the butter. Stir in the water. Lock the lid in place and bring pot to high pressure.
  2. Once at high pressure cook for 18 minutes. Then remove from heat and let pressure release naturally. Remove the lid, tilting it away from you to avoid escaping steam. Fluff the rice and add salt and pepper to taste. Serve.
Recipe Notes

Attributed to The Easy Pressure Cooker Cookbook by Diane Phillips. Page 308.

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Me-Mom’s Macaroni and Cheese

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Macaroni and Cheese

When I was a little girl,  I called my Dad’s mother Me-Mom instead of Grandmom. I guess it was all about me. To this day our family  refers to her as Me-Mom. She was a fantastic cook, in the meat and potatoes style, and this is her recipe for a custard style Macaroni and Cheese. Get ready to loosen your pants!

The raging debate in our household is whether to put ketchup on the Macaroni and cheese or not. I say that is an abomination but I will leave it up to you.

 

Print Recipe
 Me-Mom's Mac and Cheese
Course Side dish
Prep Time 30 minutes
Cook Time 1.5 hours
Passive Time 1.5 hours
Servings
Ingredients
Course Side dish
Prep Time 30 minutes
Cook Time 1.5 hours
Passive Time 1.5 hours
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to boil, add 1-2 tsps. salt and box of macaroni. Stir so macaroni does not clump, and cook around 9-10 minutes until al dente. Drain in a colander and rinse with cold water.
  3. In a deep round Corningware or other casserole, layer ¼ of the macaroni, 1/3 of the cubed cheddar, a sprinkling of the grated Parmesan and a dusting of pepper. Repeat layers ending with macaroni.
  4. Whisk the eggs and 2 cups skim milk until combined , and pour over macaroni in casserole. Push down on macaroni so most of it is submerged in the egg-milk mixture. Add a bit more milk if there does not seem to be enough liquid.
  5. Sprinkle the top with more grated Parmesan and a dusting of paprika.
  6. Cover casserole and bake for 1 hour. Uncover and bake for another ½ hour until top is browned and casserole is bubbling.
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