Category Archives: Simple Suppers

Simple Supper: Healthful Shepherd’s Pie

Posted by Stephanie in Simple Suppers and tagged with , , , ,

Remember me mentioning The Cleaner Plate Club a couple weeks ago? Well, I made another great recipe from the cookbook, a shepherd’s pie topped with mashed sweet potatoes. The recipe called for frozen veggies, which would undoubtedly be easier, but I decided to chop up a variety of fresh veggies I had on hand including cauliflower, spinach, carrots, and also frozen green beans. The result was quite delicious!

Take this recipe as a foundation and add the ingredients that suit your taste. This also makes great leftovers!

HEALTHFUL SHEPHERD’S PIE
(from The Cleaner Plate Club)
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1 Tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
1 pound ground beef
1/4 cup uncooked white rice
1 28-ounce can diced tomatoes, drained
4 cups frozen mixed veggies ( about 2 packages)
Salt and freshly ground pepper
2 pounds sweet potatoes (about 2 large), peeled and chopped into 1/2-inch cubes
1/4 cup milk
2 Tablespoons butter
1/3 cup grated cheese

Preheat the oven to 350°F.

Heat the oil in a large skillet over medium-high heat. Saute the onion and garlic until translucent, about 3 minutes. Add the ground beef and brown until no longer pink, 10-15 minutes. Add the rice, tomatoes, and frozen mixed veggies (or chopped fresh veggies of choice). Bring to a boil, then reduce the heat and let simmer for 15 minutes. Season with slat and pepper.

Meanwhile, steam the sweet potatoes until fork-tender, about 20 minutes. Put a couple of inches of water into a large pot, set a steaming basket in it, and bring to a boil. Set the sweet potatoes in the basket, cover, and let steam. Let the potatoes cool slightly, then mash them in a large bowl with the milk and butter.

Spread the meat mixture in the bottom of a 2-quart casserole dish. Top with the mashed sweet potatoes, and sprinkle the cheese on top. Bake until the cheese melts and starts to turn golden, 10-15 minutes.

Soup Pot: White Beans with Rosemary and Garlic

Posted by Stephanie in Simple Suppers, Soup Pot and tagged with , , , , , ,

Do you know Alice Waters? I don’t know her personally, of course, but I have great admiration for Alice Waters. She started the restaurant Chez Panisse out in Berkeley, CA; she’s a slow food proponent; she loves good food; she writes recipes that highlight the natural beauty and flavor of the ingredients.

I own several of her gorgeous cookbooks! They are worth owning just for the joy of paging through them. The Art of Simple Food is a particular favorite. The recipes are simple, but deep. The book is filled with practical tips, and cooking fundamentals.

This is the second time I’ve made White Beans with Rosemary and Garlic. It’s incredibly easy, but the exquisite depth of flavor is something to savor from a humble bowl of beans. With just five ingredients, the garlic and rosemary sing out in each bite. Served alongside a nice green salad and some bread, you’ll have a well-balanced, easy, delicious meal.

WHITE BEANS WITH ROSEMARY AND GARLIC
(from The Art of Simple Food)
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1 cup dried white beans
salt
1/4 cup extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 teaspoon coarsely chopped rosemary leaves (I used 1/2 tsp dried)

Soak the beans overnight in 4 cups of water.

Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off the foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. Season to taste with salt.

In a skillet over low heat, warm the olive oil. Add the garlic and rosemary. Cook just until the garlic is soft, about 2 minutes. Stir into the beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow the flavors to marry (don’t you just love that description?!).

International Cuisine: Chipotle Mexican Meatballs

Posted by Stephanie in International Cuisine, Simple Suppers and tagged with , , , , ,

The other evening I had a flash of inspiration and wondered why there are Italian meatballs and Swedish meatballs and Greek meatballs, but no Mexican meatballs. So, I set out to make Mexican meatballs spiced with the smokey flavor of chipotle chile powder.

Not too spicy, with definite Mexican flavor, I wrapped these little meatballs in a soft corn tortilla, nestled on a bed of sautéed peppers and onions, topped with a bit of cheese, tomatoes, and guacamole. I call these Fajita Meatball Tacos (or something like that!).

CHIPOTLE MEXICAN MEATBALLS
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1 lb ground beef
1 small onion, finely chopped
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp oregano
1/4 tsp dried cilantro flakes
1/2-3/4 tsp chipotle chile powder
1 1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
splash of milk

Preheat oven to 350°F.

Mix all of the ingredients together and thoroughly work the spices into the meat (you may need to use freshly washed hands to do this).

Scoop 1-inch meatballs (or your preferred meatball size) onto a foil lined baking sheet. Bake for 10 minutes, or until cooked through.

Make into tacos or taco salad.

Weekend Fare: Carrabba’s Chicken Bryan

Posted by Stephanie in Simple Suppers, Weekend Fare and tagged with , , , ,

For my birthday this past year, Jeremy took me to Carrabba’s Italian Grill for supper. I mmmed over my chicken dish and have thought about it several times since that meal. Imagine my delight when I spied a recipe for that very dish while flipping through a cookbook I wouldn’t normally peruse (Top Secret Restaurant Recipes 3). I finally got around to making it myself. Still delicious! With chicken, goat cheese and sun-dried tomatoes topped with a basil lemon butter sauce, what’s not to love?!

While the recipe includes lots of ingredients and quite a few steps, I was able to pull this all together in around 30 minutes, not bad for a fancyish dish. As I didn’t have any heavy cream or fresh basil, I successfully used whole milk and dried basil instead.

If you’re staying in to cook a special Valentine’s dinner for you and your honey, this recipe would make a perfect addition to the menu served alongside a green salad, some steamed vegetables, and dessert.

CARRABBA’S CHICKEN BRYAN
(from Top Secret Restaurant Recipes 3)
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Basil Lemon Butter Sauce
1/2 c. butter (confession: I only used 1/4 c.)
1 tsp minced garlic
2 tsp lemon juice
1 Tbsp white wine
1/8 tsp salt
1/8 tsp white pepper
1/4 c. heavy cream
6-7 basil leaves, sliced

Chicken
4 boneless, skinless chicken breast fillets
olive oil
salt
pepper
1/2 oz sun-dried tomatoes (1/3 c. when reconstituted and sliced)
4 sliced of goat cheese

If grilling chicken, preheat grill on high. Broiling works fine, as well.

Make the basil lemon butter sauce by melting butter in a small saucepan over medium-high heat. Add the garlic and slowly saute it for 5 minutes. Add the lemon juice, wine, salt, pepper, and cream. Reduce the heat to low. Cook the sauce for 15-20 minutes over low heat until thickened, stirring often.

Use a kitchen mallet to flatten the thick part of the chicken (or you can just cut the breast in half to make to thinner pieces). Rub each chicken breast with oil, then sprinkle each with salt and pepper. Grill or broil chicken for 3-5 minutes per side, until done.

While chicken is cooking, simmer sun-dried tomatoes in small pan of boiling water for 3-4 minutes. Strain, then slice in strips.

Place chicken on the plate, top with a slice of goat cheese and tomatoes. Stir the sliced basil leaves into the sauce and spoon over the chicken. Serves 4.

Simple Supper: Sloppy Joes

Posted by Alaina in Simple Suppers and tagged with , , , , , , ,

Sloppy joes are an easy, delicious meal that can easily be adapted to serve a crowd! We recently had 20 people for dinner and these sandwiches were perfect. I like to serve them with veggies & dip, fruit, and chips. They are also wonderful leftover. Anyway, this is my take on the sloppy joe!

SLOPPY JOES
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1 lb. ground beef
1/2 c. onion, diced
1/2 c. green pepper, diced
1 can (15 oz) diced tomatoes (petite diced would be really great!)
1 can (8 oz) tomato sauce
3 Tb. quick oats
1 Tb. Worcestershire sauce
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. brown sugar
1/2 tsp. seasoned salt
dash of cayenne pepper

Brown beef, onion, and green pepper together. Add all other ingredients and simmer for 20 -30 minutes. Serve on buns. Makes 6-8 sandwiches.

Simple Suppers: Turkey-Veggie Skillet

Posted by Stephanie in Simple Suppers, Weekend Fare and tagged with , , ,

I don’t know about you, but I definitely have evenings where I wonder what in the world I’m going to pull out for supper. Monday night we were just back from a weekend of holiday-ing. I’d worked and then grocery shopped my way home and still, to my tired eyes and brain, my fridge looked bare. However, I remembered some leftover Thanksgiving turkey in the freezer. With minimal chopping, some seasonings and a bit of heavy cream, we had a filling and delicious supper. I served this over steamed broccoli, but it would be just as delicious over rice or pasta.

So, for the next time you have a what’s-for-supper moment, perhaps this recipe will be a source of inspiration. Any veggies you have on hand would easily work.

TURKEY-VEGGIE SKILLET
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olive oil and/or butter
8 oz mushrooms, chopped
2 carrots, shredded
1 large onion, chopped
8 oz fresh spinach (I chopped mine because I preferred it small)
2 cloves garlic, minced
Cooked, chopped turkey (or chicken)
salt and pepper to taste
heavy cream or bechamel sauce

Heat olive oil and butter in a saute pan over medium heat. Add mushrooms, onions, carrots, and garlic. Saute until onions start to soften and become translucent.

Add spinach and saute about 1 minute before adding chopped turkey. Season with salt and pepper. Cook another couple of minutes to heat turkey.

Add moderate amount of heavy cream (this honestly depends on the quantity in the skillet, you just want enough to cover everything, but not be drowning in cream) and simmer until cream thickens slightly. Serve over steamed veggies, rice, or pasta.

Simple Suppers: Apple, Leek, and Cheddar Quiche

Posted by Stephanie in Simple Suppers and tagged with , , , ,

About a month ago, I made this Quiche for a quick Saturday night supper when my sister and her husband were in town.  It was incredible! Seriously, I took a bite and I think I complimented myself on the deliciousness.  And when I went to town this weekend I brought along some leeks for the express purpose of making this recipe for my parents.  And once again, everyone loved it!

I found the recipe in Recipes from the Root Cellar by Andrea Chesman. The first time I made the recipe I added chopped mushrooms and put it all in a pie crust. The second time, no mushrooms, no crust. Both times, delicious. So, that’s to say, the recipe is adaptable and easily made gluten-free.

APPLE, LEEK, AND CHEDDAR QUICHE
from Recipes from the Root Cellar
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Pastry for a 9-inch or 10-inch single crust pie (favorite gf crust works great)
3 Tbsp butter
1 large leek, trimmed and thinly sliced
1 large apple, peeled, cored, and chopped
2 Tbsp flour (for gf: 2 Tbsp all-purpose gf flour, or 1 Tbsp corn starch)
1/2 tsp dried thyme
1 c. firmly packed grated sharp cheddar or smoked cheddar cheese
3-4 eggs
Milk or cream
Salt and freshly ground pepper

Preheat the oven to 375°.

Roll out and fit pastry crust into a 9- or 10-inch pie pan. Flute the edges

Melt the butter in a large skillet over medium heat. Add the leek and saute until limp, about 3 minutes. Add the apple and saute until the leeks are tender, about 3 minutes. Stir in the flour and thyme.

Sprinkle 1/2 c. of the cheese into the pie shell. Layer the leek mixture on top. Cover with remaining cheese. Beat the eggs in a glass measuring cup and add enough milk to make 1 1/2 cups. Season with salt and pepper. Pour over the pie filling.

Bake for 30-35 minutes, until puffed and browned. Let stand for at least 10 minutes before serving.

Cast Your Vote & Simple Supper

Posted by Alaina in Blog Business, Simple Suppers and tagged with , , , , , , , ,

Here are our top favorite suggestions! Now it’s your turn…you vote for your favorite! The poll will be open for one week and the winner will win the awesome Salad Cookbook as well as the privilege of having their suggested name be the new feature name for at least the next 3 months! The random winner of the other cookbook will also be announced at the same time.

And I’m sharing the simple meal we enjoyed last night. Veggie Egg Scramble, Roasted Potatoes, and Toast w/Homemade Peach Jam.

I had vegetables left over from a veggie tray this weekend so I chopped up the red, orange, and yellow peppers, mushrooms, asparagus, and broccoli. I sauteed the vegetables in a little butter and then added beaten eggs (seasoned with salt and pepper with a little half & half), scrambled together, and topped with cheese.. The potatoes were diced and then tossed in a little olive oil, salt, & pepper and baked at 425 degrees for 15-18 minutes. The toast just had butter and peach freezer jam I made last summer – the perfect sweet, fruity compliment for the meal.

It was nutritious, delicious, and satisfying! Who says dinner can’t be simple and quick and a little break-fasty?!

Simple Supper: Meatballs for the Freezer

Posted by Heather in Simple Suppers and tagged with , , , ,

It’s always nice to have something in the freezer that can be pulled out and turned into dinner quickly. Meatballs are a great option to have stashed in your freezer. You can make a big batch at once and freeze them in dinner-sized portions. And, you don’t need to limit yourself to spaghetti and meatballs when you do pull them out. Think beyond spaghetti sauce to sweet and sour meatballs with stir-fried peppers over rice, meatball sandwiches, meatballs in brown gravy over mashed potatoes, barbecue meatballs, meatball stroganoff, and meatballs tossed with pasta, cheese and roasted veg.

FREEZER MEATBALLS
(Heather)
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1 pound ground beef
1 egg
1 Tbsp. milk
1/2 cup breadcrumbs (to make gluten-free use gluten-free oatmeal or crumbs made from gluten-free bread)
3 Tbsp. dried minced onion (or you can use 1/4-1/2 cup fresh minced onion)
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1 Tbsp. Worcestershire sauce

Combine all ingredients in a large bowl and mix. This is usually best done with your hands. I often make 3-5 pounds of meat at once, just multiplying each ingredient by whatever number of pounds of ground beef I have.

Line baking sheets with foil and place meatballs on top. I use a cookie scoop to scoop out one to one and a half inch meatballs. Bake the meatballs at 350F for about 15 minutes or until cooked through. Allow to cool. Freeze or enjoy right away.

I usually plan on a pound of ground beef per meatball meal for my family of 6.

Simple Suppers: Rice and Beans

Posted by Heather in Simple Suppers and tagged with , , ,

Many of you know from my profile that I am not a huge fan of legumes. In fact, there are only a few types that I actually enjoy eating, namely red lentils and black beans. During the early days of the recent Haiti crisis I decided to make rice and beans for the children to experience something of what the normal diet is in Haiti. Without realizing it, I discovered a simple supper or lunch that was easy to make and really delicious. We’ve eaten it numerous times since.

BLACK BEANS AND RICE
(Heather)
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2 cans black beans
1 cup salsa
1-2 tsp. cumin

to serve:
cooked brown rice
grated cheese

Get the rice started — I use a rice cooker which means I just throw in rice and water, turn on the cooker and leave it until we are ready to eat.

Dump the beans and salsa into a saucepan. Add cumin to taste and heat through.

Serve over cooked rice with grated cheese on top. If you want to get fancy you can add other toppings such as chopped tomato, chopped onion, sour-cream, chopped avocado, shopped cucumber, shredded lettuce, or sliced black olives.

Serves 4-6.