Category Archives: beans, slaws, quiches, mashers, and casseroles

Nov 28 0 comments
beans, slaws, quiches, mashers, and casseroles, holiday

White Yam & Candied Bacon Casserole

We had a wonderful Thanksgiving this year in Mountainhome, Pennsylvania, with Dan’s cousin Nathan, his fiance Jess, and the two dogs (Chase and Kaylee). It was relaxed, fun, and full of delicious food.  It’s the first Thanksgiving that I haven’t been with a lot of family (or at least some of our parents) and it had a definite kids-table vibe to it. We cooked all day long, ate a HUGE meal, took a nap, went for a walk, and then drank wine and relaxed on the couch. An ideal Thanskgiving, for sure.

One of my favorite dishes this year was a White Yam and Candied Bacon Casserole, something we created completely by accident. We intended to make a traditional sweet potato casserole with candied bacon and marshmallows tossed into the topping (Dan’s request), but I accidentally bought white yams instead of orange ones. And can I tell you what a happy accident it was? The yams were sweet and soft and creamy and the topping was this amazing combination of salt and cinnamon and sugar. I could have eaten the whole casserole! And while I’m going to save most of this year’s recipes for next year’s Thanksgiving menu I thought this would be just as wonderful on a Christmas table, so I beg you- try it! You won’t regret it.

We’re finally home now after a week long Thanksgiving tour (Wilmington -> Arlington, VA -> Mountainhome, PA -> Oreland, PA -> Harleysville, PA -> Baltimore -> Wilmington) and man are we exhausted. We’re playing catch up on unpacking, taking care of the dog, Christmas decorating, work, and life. But despite the craziness of the past few months we have so much to be thankful for. I made a list over on missELENAeous, but it can really be summed up in three words -health, happiness, love. We’re very lucky, us three.

photo by our friend Bill

White Yam & Candied Bacon Casserole

For the casserole:

4 eggs

2 cups sugar

1 1/2 cup butter

1 cup milk

2 tsp vanilla

6 cups mashed white yam

For the topping:

1 cup brown sugar

4 tbsp butter

1 cup chopped pecans

1 lb bacon

1/4 cup white sugar

1 tbsp cinnamon

1/2 cup mini marshmallows

Peel, chop, and boil your yams.  Mash, and set aside.  Beat eggs, sugar, and butter.  Add milk and vanilla, and combine with potatoes.  Spoon into a greased casserole dish.

Cook your bacon. As you’re cooking sprinkle both sides with cinnamon and sugar.

Combine brown sugar, butter, crumbled bacon, marshmallows, and pecans.  Mix until crumbly and sprinkle over potato mixture.

Bake at 350* for 45 minutes.

Nov 02 3 comments
beans, slaws, quiches, mashers, and casseroles, holiday

Skillet au Gratin

We did it! We moved! Monday morning we watched as our POD got taken away and then we hit the road, passing through the outer rings of Sandy as she moved over Virginia. We made it safely to Durham in record time; hurricanes aren’t good for much but they do keep traffic down. Conditions on the road and in Durham stayed manageable, wind and a lot of rain, and we were relieved to hear our loved ones in the NorthEast made it through the storm safely.

On Tuesday afternoon we finally got to meet that puppy that we’ve been mooning over since we found out she was ours a few weeks ago. Kaywinnet Lee Frye (Kaylee) was rescued from a shelter in Persons County along with her five siblings. Three of them were transferred to Triangle Pets Alive, and all three sweet little nuggets have been adopted into forever homes. We are beyond thrilled. She’s sweet and snuggly but also super spunky– she has quite the voice! We always had labs growing up and I’ve wanted a dog for a while, but I didn’t anticipate how quickly I would fall head over heels for her. She’s a bundle of love and I can’t wait to watch her grow.

Wednesday morning we headed to Morehead City, and we’ve been camped out at both the Swamp House and my dad’s house since. It’s chilly and the Swamp’s heater got knocked out during the hurricane, so we’ve been spending our days at dad’s taking advantage of the heat and internet. Dan has been working fulltime, but since I’m transitioning to freelance I’ve been splitting my time between work and puppy duty. It’s been wonderful, lots of long walks around town. This weekend we’ll hang out with my parents and then on Monday, it’s off to Wilmington we go!

Last night, before my stepmom got in, Dad, Dan, and I enjoyed what can only be described as comfort food to the extreme. Pork tenderloin and apples cooked in a dutch oven, gratin potatoes, and sautéed kale. It was exactly what I needed, a hearty meal to help welcome the beginning of winter. I might not be thrilled about the cold, but since Kaylee also seems to hate it at least I’m guaranteed to get a lot of puppy snuggles this winter.

Update: Our move-to-Wilmington date was pushed back to this Wednesday due to unexpected repairs that needed to be taken care of at the house.

Skillet au Gratin

2 cups small baby potatoes

5 red potatoes, quartered

1 cup heavy cream

2 garlic cloves

1 cup vegetable stock

1 block sharp white cheddar, cubed

2 pats butter

1/4 cup flour

2 tsp salt

1 tsp paprika

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp cayenne pepper

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

Combine all spices in a small bowl. In a small pot combine butter, flour, smashed cloves, and most of the spices over low heat. Stir together as butter melts. Add cream, stirring in. Add stock and 1/3 of the cheese. Let simmer until cheese is completely melted.

In a small/medium cast iron pan combine potatoes and the remaining cheese. Sprinkle remaining spices on top of the potatoes. When the cream mixture is ready, pour into the skillet. Pour from the sides so as not to disturb the spice layer on top. Bake at 350 for 30-45 minutes or until potatoes are cooked through.

 

Apr 18 0 comments
beans, slaws, quiches, mashers, and casseroles, pastas, nuts, and grains

Chickpea & Quinoa Cakes

I promise that my intention is not to make this blog into a quinoa fest. But this was another recipe so good I would have shared it anyway, so here it is–quinoa and chickpea cakes with chipotle and curry. Spicy, rich, filling, and stupid good for you.

It’s meals like this that make quinoa fun.

UPDATE: Last week the Capt’n sent us home with some of his famous smoked kingfish. We adapted this recipe so that it was – quinoa cake, avocado, shredded smoked kingfish, greek yogurt mixed with lemon juice and chipotle, and salsa. It was insanely good.

Chickpea & Quinoa Cakes

1/2 cup cooked quinoa

1 can chickpeas, drained

1/2 onion

2 garlic cloves

1 egg

1/2 tsp kosher salt

1 tsp curry

1/2 tsp chili powder

1 tsp chipotle

1/4 corn flour

1 tbsp chia seeds

Salsa and avocado to top

Combine all ingredients but the corn flour in a food processor. Blend until all the ingredients have been broken down. Place in a bowl and stir in the flour. Heat 1/4″ oil in a heavy pan. Form the batter into 3″ round cakes. Fry on both sides for 3-4 minutes or until golden brown. Top with salsa and sliced avocado and serve.