Donut Army

There is no more fitting description for this dish than: hearty. It is satisfying, but not overly heavy. And is perfect for a crisp winter evening. I kept thinking of it as a "vertical lasagna." You can toy with the ingredients to meet your preferences. For example, the original recipe calls for 5 oz of spinach greens; I didn't like the proportions of that to the mushrooms, so wound up adding about 15 more oz of beet greens that I had in the fridge -- that seemed more proportional to the mushrooms. I'm not sure I would add liquidy things -- like tomatoes, though that does seem like an obvious choice. The dish did leak some moisture as it is, and, adding more wet things might just create a mess. The crisp topping was delicious and, next time around, I might toy with baking it in a sheet cake pan so that there is more crispy topping overall. Spaghetti Pie with Wild Mushroom and Spinach Food & Wine 1 lb spaghetti 3 T olive oil 1 yellow onion, chopped 2 cloves garlic,...

Stuffed shells is not in my normal cooking cycle. But, our weather took a turn for the cold and the snow, and so it seemed appropriate to have a casserole like this. This dish has a nice balance of vegetables to cheese to keep it on a "lighter" side -- as light as a stuffed shells casserole can be! Roasted Vegetable Stuffed Shells Two Peas and Their Pod 1 red bell pepper, diced 1 eggplant, diced 1 zucchini, diced 1 T olive oil salt and pepper 21 jumbo pasta shells 15 oz ricotta cheese 1 egg 1 1/2 c mozzarella, shredded, divided 1/4 c Parmesan, grated 1 bunch spinach, chopped 1/4 tsp basil, dried 1/4 tsp oregano, dried pinch nutmeg salt and pepper 2 1/2 c marinara (I used Julia Child's, An Excellent Tomato Sauce) Preheat oven to 400 degrees F. Place the diced red pepper, eggplant, and zucchini on a large baking dish. Drizzle with olive oil and toss. Season with salt and pepper. Roast for 20 minutes, or until veggies are tender, stirring once. ...

This is one of my favorite go-to casseroles. I frequently make this for quiet dinners at home -- particularly since it shines as a leftover. But it is something I would easily serve to guests. This recipe can use a lot of dishes, but I assure you the end result it worth it. In the above, I served the casserole with some quick-pickled radishes and salad of greens, red cabbage, red onion, pepitas, and cojita cheese. Arroz con Pollo Cooks Illustrated 6 cloves garlic, minced 1/2 tsp oregano, dried 8 bone-in, skin-on chicken thighs (about 4 lbs), trimmed of excess fat and skin 2 T olive oil 1 onion, chopped fine (about 1 c) 1 green bell pepper, chopped fine (about 3/4 c) 1/4 tsp red pepper flakes 1/4 c cilantro, minced 8 oz tomato sauce 1 3/4 c chicken stock 1/4 c water 3 c rice 1 T capers 1/2 c piminetos, jarred, in 1/4x2" strips Place garlic and 1 teaspoon salt in large bowl using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vineg...

Like everyone, my schedule can get a bit busy. And I find myself in that all-too-familiar situation of being tired from work, uninspired to cook anything, but too hungry to wait for food to be delivered. This is the time to remember that I have individual meals waiting for me in the freezer. And, one of the best ones -- especially in wintertime -- are these individual chicken pot pies. While I am lucky enough to have individual casseroles by Staub that makes these dishes both convenient and cute, you can make the same in any small casserole, or, by using those smaller loaf tins (disposible or not), you'll have enough for 2-3 servings in each pot pie. Also, since these are going into the freezer, I tend to cheat and just use boxed pie dough as my crust. Homemade crust is obviously better, but it does lose some of its charm from having been in the freezer. While this recipe comes from Cook's Country, I have often found that it produces a watery roux that I'm n...

I find it difficult to get a good picture of mac and cheese. Especially when you are in a hurry to eat because your mac and cheese just came out of the oven. Instead of my picture trying to convince you to try this dish, I must rely on my words. This is a hearty, yet surprisingly diverse, mac and cheese casserole. There is enough going on with the ingredients and flavor that you do not feel like you have a chore of getting through a plate full of mac and cheese. Not that that is ever too much of a chore. Spinach-Mushroom Mac and Cheese The Heart of the Plate - Molly Katzen 1/2 lb orecchiette 1 T olive oil 1 c milk 1 T unsalted butter 1/2 lb mushrooms, in 1/2" dice 1 tsp salt 1 tsp garlic, minced 1 tsp dijon-style mustard 2 T flour 1 c beer, room temperature (I didn't have any; used chicken stock instead) 1 lb spinach (original recipe calls for chopping - I threw it in whole - worked just fine) 1 1/2 c sharp white cheddar (6 oz) 3/4 c bread crumbs 1/2 ...

Variations on basil pesto can be surprisingly jarring. People often expect a classic fresh basil pesto. But it's ok to mix things up every now and then! For an interesting twist on classic pesto and a twist on classic mac and cheese, try this casserole. Arugula Pesto and White Cheddar Mac and Cheese How Sweet Eats blog (the original blog has far better pictures, FYI) 4 c pasta, uncooked 2 T unsalted butter 2 T flour 2 c milk 1/4 c heavy cream 10 oz white cheddar cheese, grated pinch nutmeg salt and pepper 1/3 c arugula pesto 1/3 c panko Arugula Pesto: 4 c arugula 1/3 c asiago cheese 3 cloves garlic 1/4 c olive oil To make the pesto: In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth. To make the casserole: Preheat oven to 400 degrees F. Bring water to a boil and cook pasta according to directions. I always shave a few ...

  So good that words cannot describe. But sadly, made when company was coming over, so there was not much time for creative picture taking. A lovely dish to prepare on a cold winter night. And a great way to make the house smell good. Tip: I do not have a Dutch oven big enough for 8 chicken thighs to cook safely, so instead, I seared the chicken in two batches on the stove, and then removed them to an 8x12 Pyrex casserole dish. The rest of the recipe was prepared as described below. Arroz con Pollo Cooks Illustrated  6 cloves garlic, minced or pressed (about 2 T) 1/2 tsp oregano, dried 1 T + 2 tsp white vinegar 8 bone-in, skin-on chicken thighs (3.5 - 4 lbs), trimmed of excess fat and skin 2 T olive oil 1 medium onion, chopped fine (1 c) 1 green bell peppers chopped fine (3/4 c) 1/4 tsp red pepper flakes 1/4 c cilantro, minced 8 oz tomato sauce 1 3/4 c chicken stock 1/4 c water 3 c medium-grain rice (if usin...

This was very tasty. Maybe a tad dry - I might add another small can of diced tomatoes to this recipe. But otherwise, really tasty and easy to put together! Eggplant Marinara Pasta Casserole Cooking Light   6 c eggplant, cubed (about 1 lb) 1 tsp salt, divided 2 c onions, chopped 1 T olive oil 2 cloves garlic, minced 1/4 c wine 1 T basil, chopped 1 tsp oregano 1/2 tsp red pepper flakes 1 28-oz can diced tomatoes, undrained (again, I would increase) 16 oz penne pasta, uncooked 1 c fontina cheese, shredded (4 oz) 1 3" piece baguette 1/2 c Parmesan cheese, grated (2 oz) Cube eggplant. Place in a colander and sprinkle generously with salt. Let set 15 minutes. Preheat oven to 450. Arrange eggplant in a single layer on a baking sheet coated with Pam. Bake 30 minutes, stirring after 15. Remove from baking sheet to cool. Add oil to a Dutch oven. Cook onion and garlic for about 6 minutes, to soften. Add wine and cook until liquid evaporates, scraping the bottom of...

So many individual components of this dish are just delicious on their own, making the mastery of this recipe a versatile trick for your kitchen. The tomato sauce is great! The cheese mix is very good! Putting them together is happiness. Consider variations -- adding some blue cheese to the mix. Swirling all the ingredients together, rather than layering like a lasagna. Maybe some nutmeg or cinnamon in the sauce. It's all good, when it comes to mac-n-cheese. I'll be honest. The below, original version uses a lot a lot of cheese. I was a little worried-slash-giddy when I started putting it all together. It's delicious, but I think you could easily lower the amount of cheese by 1/3 or even by half. Baked Ziti with Vegetable Sauce American Masala Sauce: 1/4 c olive oil 3 dried red peppers (or, 1/2 tsp red pepper flakes) 1/2 tsp pepper 1/2 tsp rosemary, chopped 1/2 tsp thyme, chopped 1 red onion, halved and thinly sliced 1 T coarse salt 2 red bell peppers, thin...

I am a big fan of macaroni and cheeses. Nothing is more comforting on a winter night. Nothing re-heats better. And nothing has quite as many variations as this staple. Here is a version using four different types of cheese. The gorgonzola makes all the difference, so do not omit. Creamy Baked Four-Cheese Pasta Cook's Illustrated Topping: 4 slices white bread, torn into quarters 2 T unsalted butter, melted 1/2 oz parmesan, grated (about 1/4 c) Casserole: 1 lb penne 1 T olive oil 2 tsp unsalted butter 2 tsp flour 2 c heavy cream 1/4 tsp pepper 4 oz Italian fontina cheese, shredded 9about 1 1/3 c) 3 oz gorgonzola cheese (about 3/4 c) 1 oz Pecorino Romano cheese, grated (about 1/2 c) 1/2 oz Parmesan cheese, grated (about 1/4 c) For the topping, process the bread and butter in a food processor until coarsely ground, about 6 one-second pulses. Transfer to a bowl and toss with Parmesan. Set aside. For the casserole, adjust the oven rack to the middle and heat to ...

OK - I totally loved this. I have many, many variations of macaroni and cheese. And, I largely use mac-n-cheese as an opportunity to clean out the fridge. (Have vegetables that may be slightly past their prime? Chop them up in mac-n-cheese! Have milk or cream suspiciously near its expiration date? Add them to your mac-n-cheese!) Now that no one I know will ever eat my mac-n-cheese again for fear of their health safety, let's proceed with this recipe. The poblano cream sauce is a nice addition -- not too hot, but definitely different from your standard mac-n-cheese. And, the addition of corn? Who knew I would love that so much! It gives a very sweet addition to those otherwise completely savory dish. It may be my new favorite add-on to mac-n-cheese. Before you read any further, you do need to reflect on your own personal mac-n-cheese philosophy. I find that mac-n-cheese fans fall into one of two categories -- stovetop vs oven-baked. Sure, the stovetop method is quicker and all...

Totally yummy, and very easy. Man, what a difference it makes to cook your pasta in a combination of stock and cream, versus boiling it in just water. If you have the right kind of cookware, this can also be a one-pot dish, which is also very nice. Baked Four-Cheese Pasta Cook's Country 1 small onion, chopped fine 2 cloves garlic, minced 3 c stock 1 c heavy cream 3/4 lb penne rigate or ziti 1/2 c Parmesan, grated 1 c peas, frozen 1 c shredded Italian 4-cheese blend Preheat oven to 500. Cook onion and garlic in large nonstick, skillet over medium-high heat until soft, about 5 minutes. Add stock, cream, pasta and 1/2 tsp salt. Cover and bring to a boil. Once boiling, reduce heat and simmer until pasta is tender, about 15 minutes. Off heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2-quart casserole and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve. Note: my picture will look diff...

This recipe gets mixed reviews from me - I love the concept, but I probably messed it up with my enthusiasm to dress up casseroles with lots of breaded topping. Chicken Casserole the recipe card from the wild rice package 1 c wild rice, raw 2 c chicken, cooked, diced 3/4 c mushrooms 1/4 c pimientos, chopped 1/3 c green pepper, chopped 1 1/2 c evaporated milk 1/2 c almonds, sliced 4 T butter 5 T flour 1 c stock 1 tsp salt Cook wild rice according to directions. Melt butter. Add flour and blend. Add stock and milk. Cook until thickn, stirring constantly. Add salt. Mix rest of ingredients together and pour into a greased 8x10" casserole. Pour sauce over all. Top with sliced almonds. Bake at 350 for 50-60 minutes. Here's where I went wrong -- I loves me casseroles that have a nice breaded topping on them. I don't care if it's made out of Corn Flakes, or, a more traditional mixture of bread crumbs and cheese. And since I love this toppin...

Mmmmmmmmmmmmm, I sure do loves me some pot pies. I particularly love this recipe because I can divide it up into several smaller pot pies, freeze them, and then have them on hand for cold nights, or days when I'm under the weather. Just perfect. Freezer Chicken Pot Pies Cook's Country 1 1/2 lb chicken breasts, boneless, skinless 2 T vegetable oil 5 1/2 c stock 2 T unsalted butter 1 onion, chopped 3 carrots, peeled and chopped 1 rib celery, chopped 1/2 c flour 1/4 c milk 2 tsp thyme (fresh), minced 2 T lemon juice 1 15-oz boxes Pillsbury Ready to Roll Pie Crust 1 1/2 c peas, frozen ** Note -- Feel free to vary the ingredients and their proportions in this recipe. The worst you can do is put too much stuff in for the amount of liquid that complements it. Big deal. For the version pictured below, I added some mushrooms, and I probably quadrupled the amount of celery -- I just add as much as I have on hand, and as much as I would like to eat. Heat 1 T oil in ...

'Tis the season for casseroles, stews, and root vegetables! Try your hand at this nice combination of winter vegetables. My recommendation to you, though, is to try to eat it up on its first night. It keeps fine, but, it does get a bit gloppy as a leftover. Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato Three Bowls 2 T olive oil 1 onion, diced 1/2 tsp salt 6-8 cloves garlic, minced 1 sweet potato, peeled and diced 6 leaves collard greens, ribs removed, torn until chunks 1 1/2 c brown rice, uncooked 1 c blackeyed peas, cooked or canned 1/2 tsp cayenne pepper 1/4 c tamari 1 T balsamic vinegar Preheat oven to 350. Heat oil in a large skillet over medium-high heat. Add the onion and salt and saute until onion begins to soften, 2 minutes. Add garlic and saute until onion is almost translucent, 3-4 minutes more. Stir in the sweet potato and collard greens and saute until collards are bright green (d...