Greek Potato Casserole

Greek Potato Casserole

Ingredients:

• Few Tbsp. avocado oil
• 1 package (approx. 1 lb.) plant-based ground beef or sausage (I like Light Life Gimme Lean sausage)
• Few shakes Worcestershire sauce
• Garlic powder, to taste
• Onion powder, to taste
• Black pepper, to taste
• 1/2 red bell pepper, sliced
• 1/2 onion, sliced
• 6 mushrooms, sliced
• Few Tbsp. Kalamata olives, sliced
• Few marinated artichoke hearts, sliced
• Few leaves fresh basil
• 1 tsp. dried oregano
• Handful baby spinach, torn or chopped
• 2 Tbsp. lemon juice
• Dash smoked paprika
• 3 dashes dried mint
• 1 Tbsp. olive oil
• 2 medium yellow potatoes, very thinly sliced
• Large tomato, sliced
• Handful crumbled feta cheese and/or vegan cheese of your choice
• Aleppo pepper, to taste

Directions:

1. Preheat oven to 375.

2. In a few tablespoons of avocado oil in a large skillet, break up and brown plant-based meat. Add Worcestershire sauce, garlic powder, onion powder, and black pepper. When browned, move it to the side of the pan.

3.  Add more oil to the pan and add bell pepper. Cook for a couple of minutes, add onion and  mushrooms. Cook for a couple of minutes. Stir veggies into sausage and cook a couple minutes. Add  Kalamata olives and of artichoke hearts. Stir in basil, oregano, and spinach. Add lemon juice, paprika, mint, and a bit of olive oil. Stir and cook until well-mixed and evenly browned. Set aside.

4. In a medium size casserole dish, add a layer of sliced potatoes. Add a layer of veggie/sausage mix. Add a few slices of tomato. Sprinkle with feta. Repeat until casserole dish is full. Try to end with potatoes and sprinkle with cheese.

5. Bake for 1/2 hour covered with foil. Remove foil and bake at least 40 minutes longer, until cheese is bubbly and potatoes are soft.

6. For a bit of spice, sprinkle with Aleppo pepper. Enjoy!

TEXMEX-ISH CASSEROLE

Ingredients:
(Makes 2 casseroles/4 servings each)

1 head cauliflower, florets only, diced
6 tomatoes, diced
1/2 red, yellow or orange bell pepper, diced
1 can corn, drained
1 can artichoke hearts in water, drained and chopped
6-8 small potatoes
[Optional:  1 can red kidney beans, drained and/or 1 can cooked chicken, drained]
1/4 red onion, finely diced
2/3 bag Trader Joe's brown rice fusilli pasta
Juice of 1/4 lemon
1 cup + 1/4 cup + 1/4 cup shredded Mexican blend cheese
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. coriander
1/2 tsp. black pepper
Vegetable oil
[Optional:  1/2 bunch cilantro, leaves only, chopped]

Directions:

1.  Preheat oven to 400°.  


2.  Pierce potatoes with a knife.  Nuke on a plate for 2-3 minutes (until semi-soft), turning over once.  Set aside to cool.

3.  Meanwhile, bring a large pot of water with salt and oil to a boil.  When boiling, add pasta, cauliflower, bell pepper, and onion.  Cook until pasta is tender, approximately 8 minutes.  Drain and spray with cold water.

4.  Chop potatoes into chunks.

5.  In a large glass bowl, mix pasta combo, corn, artichoke hearts, tomatoes, potatoes, [beans/chicken], [cilantro], lemon juice, and all spices.  Mix well, adding 1 cup of cheese.

6.  Grease two square casserole dishes and spoon in the pasta mixture.  Bake for 15 minutes.

7.  Top each casserole with 1/4 cup cheese and bake 15 minutes more.

Notes:

*Gluten-free!

*Could also make with brown rice instead of pasta, but if your kids are anything like mine, they won't eat rice unless it's disguised as pasta.

*I made mine with the artichoke hearts sprinkled on top instead of mixed-in (to entice my artichoke-loving daughter to try it), which makes for a nice presentation.  If you do it that way, be careful that the artichokes don't burn during baking.

*Excellent served with avocado slices and spicy salsa on top.

*Kids can help by stirring all the ingredients and scooping it into the dishes.

GREENS & CHICKPEA STEW

Ingredients:
(Makes 2 entree size portions)

1 bunch collard greens, stems removed and leaves roughly chopped
1 yellow onion, thinly sliced
2 Tbsp. olive oil
3 Tbsp. crushed garlic
5 white mushrooms, crumbled
3 small red potatoes
1 can chickpeas (garbanzo beans), drained and rinsed
1 cup vegetable broth
1 Tbsp. brown sugar
2 tsp. apple cider vinegar
1/2 tsp. chili powder
1 tsp. dried parsley
2 Tbsp. mayonnaise
Red pepper, to taste
Black pepper, to taste
Salt, to taste
Garlic powder, to taste
2 servings brown rice, cooked

Directions:

1.  Prick potatoes with fork and nuke for approximately 3 minutes.  Chop and set aside.
2.  Heat oil over medium heat.  Add onion and stir until lightly browned, approximately 6 minutes.  Add garlic, stir, and cook another 4 minutes.
3.  Add greens, toss, just until wilted.
4.  Pour in enough broth to cover vegetables.  Add chickpeas, potatoes, mushrooms, brown sugar, vinegar, red pepper, salt, black pepper, garlic powder, chili powder and parsley.
5.  Bring to a boil, cover, reduce heat to low, and simmer approximately 45 minutes, stirring occasionally.
6.  Stir in mayonnaise until fully dissolved.
7.  Serve over brown rice.

Notes:

*Leave out red pepper when serving to munchkins.

*Stir in sliced, cooked sausage for the carnivores in your life.

STICK-TO-YOUR-RIBS POTATO & BROCCOLI SOUP

So good, your kids may even eat it.

Caveat:  I'm not sure how *real* potato broccoli soup is made...I've never made it nor even seen a recipe.  I totally made this up on the fly after a failed attempt to make potato pancake thingies, and I liked it a lot (and so did 1/2 of the kiddos), so here it is!

Ingredients:
(3-4 entree servings)

5-6 smallish red, purple and/or yellow potatoes
1 tomato (I used a huge heirloom)
Garlic powder
1 Tbsp. olive oil
1/2 bag Trader Joe's organic broccoli florets
1/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 cup shredded cheddar cheese + extra for garnish
1/4 carton Trader Joe's low sodium veggie broth

Directions:

1.  Preheat toaster oven to 350.  Poke holes in tomato, cut out center and fill/sprinkle with olive oil and dusting of garlic powder.  Wrap in foil and heat in toaster oven until warmed, then thickly slice.

2.  Poke holes in potatoes.  Nuke together in a circle on a plate for 3 minutes on one side, 2 minutes on the other side.

3.  Nuke broccoli in open bag or in bowl covered with microwave-safe plastic wrap for 2-3 minutes until soft.

4.  Add 2 slices tomato, broccoli, whole potatoes, and all cheese (except garnish) to a large food processor.  Process until completely smooth (will be extremely sticky and may even stop up the processor).

5.  Scoop potato mixture into pot over low-medium heat.  Immediately add enough broth to cover and stir well.  Continue stirring and adding broth until all lumps are gone and soup has reached desired consistency.  You can use a hand blender in the pot if necessary.

6.  Serve immediately with extra cheddar cheese for garnish with toasted sourdough slices on the side.

Notes:

*Can use raw tomato to speed the process.

*Add 1/2 jalapeno to the mixture before processing to add some pizzazz.

*Letting a kid put her own cheese on top of her soup seems to increase the likelihood of said kid eating said soup (at least according to my own entirely non-scientific research).

SQUASH & KALE BONANZA

SQUASH & KALE BONANZA

If you're like me, you always feel a wee bit guilty when squash season hits your local store.  You eye them as you walk by, thinking to yourself, "One of these fine autumn days I'm going buy one of those bad boys and cook a healthy, hearty meal for my family."  Well, thanks to this recipe, that no longer need be a mere dream - pick up that acorn squash and get cookin'!

Ingredients:
(4-6 servings)

2+ 3 Tbsp. olive oil
2 Tbsp. light butter (anything that melts well)
4 smallish yellow potatoes + 2 smallish red and/or purple potatoes
1 acorn squash
1 red bell pepper, diced
1 leek, thinly sliced
1 cup chopped kale
1/2 pound, or 1 container, crimini or other brown mushrooms, diced
2/3 can garbanzo beans, rinsed and drained
Garlic powder, to taste
Salt, to taste
Pepper, to taste
1/4 + 1/4 tsp. ground sage

Directions:

1.  Slice squash in half lengthwise, scoop out seeds and stringy parts, and place cut side down in covered microwave safe dish with a half-inch of water.  Nuke for 8-9 minutes or until soft.  Once a bit cooled, carefully remove skin and dice cooked squash.

2.  While squash is cooking, place 2 Tbsp. olive oil in a large skillet over medium heat.  Once hot, add garbanzo beans.  Cook for several minutes, stirring frequently, until a bit soft and browned.

3.  Poke potatoes with a fork on each side, and nuke for 3 minutes per side.  Once a bit cooled, dice.

4.  Place additional oil and butter in the skillet until butter is melted.  Mix in squash, potatoes, mushrooms, bell pepper, and leek.  Season with garlic powder, salt and pepper.  Cook approximately 25 minutes, stirring occasionally, until well-mixed and just starting to brown.

5.  Mix kale and additional sage into the skillet.  Continue cooking 5 minutes or until kale is wilted. 

6.  Serve over Trader Joe's Harvest Grain Blend, brown rice or cous cous, with crusty bread.

Notes:

*It may sound a bit plain, but the mixture of the butter with the creaminess of the potatoes and the earthiness of the sage and the nuttiness of the squash is superb!

*My kiddos said their favorite part were the"squishy bits" (the squash and potato), and they both even ate at least two bites of kale, which I deem a success...but then, I have low standards.  :)

MO'ROCKIN QUESADILLAS

MO'ROCKIN QUESADILLAS

Sorry for the cheesy (ha!) name...

I use almost exclusively ingredients from Trader Joe's, so for those of you who don't live in close proximity to a TJ's...I'm so sorry. No really, I am. You have to move.

Ingredients:
(Makes 4-6 quesadillas)

3 medium yellow potatoes
1 onion, diced
[Optional: 1 jalapeno, very finely diced]
1 head "broccoflower" (broccoli/cauliflower hybrid) or cauliflower
2 teaspoons garlic, minced or crushed
Olive oil
Handful fresh mint leaves, chopped or cut with scissors
Salt
Black pepper
Cumin (approximately 2 tsp.)
Paprika (approximately 1 tsp.)
Coriander (approximately 1 tsp.)
Juice and some pulp of 1 Meyer lemon
1/2 bag Trader Joe's shredded pepper jack cheese or other shredded cheese
1/2 container Trader Joe's Raita Indian yogurt dip or plain yogurt
4-6 Trader Joe's whole wheat tortillas

Directions:

1. Boil potatoes in enough water to cover for 30 minutes.

2. While potatoes are boiling, steam broccoflower for 5-7 minutes and set aside.

3. Heat lemon juice and a touch of olive oil over medium heat in a saute pan. Add onions and garlic [and jalapeno] and cook for 10 minutes, stirring frequently to prevent burning.

4. Add the mint, coriander, cumin, pepper and salt to the pan and stir well. Cook 3 minutes.

5. Rinsing the potatoes in cold water, remove the skins. Add warm potatoes and broccoflower to the pan. Break up potatoes and broccoflower with a fork and stir well.

6. Add more salt, lemon juice and garlic powder to taste.

7. Cook a while longer, stirring and mixing to coat all ingredients with spices. Add a bit more olive oil as necessary.

8. Heat each tortilla over a medium flame. Sprinkle one half generously with cheese, spread with a heaping spoonful of potato mix, sprinkle with more cheese, then fold over the tortilla in half.

9. Microwave for 30-40 seconds, or until cheese is melted but not runny.

10. Serve in slices with Raita or yogurt for dipping.

Notes:

*Kids can help by sprinkling the cheese into the tortillas (something my pun'kin loves to do, though I think she eats more than she sprinkles.)

*Careful not to undercook the potatoes at all or you will think you are eating dirt (i.e., they will taste too earthy and be too grainy).

*I really think the tortillas need to be whole wheat in order for the flavors in this to come together.

*If you don't like mint, what is wrong with you? No, I mean, you could use cilantro instead.

*These aren't too bad for you since they use very little oil, and you could make it even healthier by using low fat shredded cheese.

*A dude with a steel rod through his eyebrow at Trader Joe's told me that "raita" is pronounced "rye-tha." I chose to believe him.

COLORFUL CURRY

COLORFUL CURRY
(Makes 3-4 entree portions)

Ingredients:

1-2 cups free-range, organic chicken or veggie broth
2-3 tsp. crushed garlic
Juice of 1/2 Meyer lemon
1 tsp. ground cumin
2 russet potatoes, scrubbed and cubed
1/2 tsp. salt, or to taste
10 baby carrots, sliced diagonally into thirds
1 bag Trader Joe's fresh broccoli/cauliflower
1/2 red onion, thickly sliced
10 tomatoes (Roma or similar), chopped
1-2 tsp. curry powder
1-2 tsp. garlic powder
1/4 can Trader Joe's light coconut milk (or other milk/cream)
1/4 cup seedless raisins

Directions:

1. Place potato chunks in a covered casserole dish and microwave for 7 minutes, stirring once or twice.
2. Cover the bottom of a deep sauce pan with broth and heat over low-medium heat.
3. Stir into broth crushed garlic, lemon juice and cumin. Heat until fragrant and beginning to bubble, approximately 3 minutes.
4. Add potato to pan and mix well.
5. Cover pan and simmer for 5 minutes, stirring occasionally.
6. Add carrots and broccoli/cauliflower to pan, stir, recover, and continue simmering for a few minutes.
7. Add tomatoes and onion. Add additional broth as needed to keep mixture moist and with a bit of liquid in the bottom of the pan. Recover and continue cooking for a couple of minutes.
8. Stir in raisins, curry powder, garlic powder, salt, and coconut milk. Recover and continue cooking.
9. Continue stirring and cooking until some of potato and tomato are disintegrated and mixed in with sauce, and broccoli and cauliflower are tender, approximately 5-10 more minutes, stirring frequently to prevent sauce from sticking to the pan.
10. Serve with brown rice and garlic naan.

Notes:

*Add garbanzo or lentil beans to make a complete protein, or serve with a lentil dish on the side.

*My favorite tomatoes are the small, on-the-vine Campari tomatoes from Costco.

*Add chili powder along with curry powder for more of a kick.

CURRY DELIGHT

CURRY DELIGHT
(Makes 2 side dish portions)

Ingredients:

2 red potatoes
1 can garbanzo beans, rinsed and drained
1 small red onion, sliced
2 handfuls fresh spinach
Olive oil
Garlic powder
Curry powder
Black pepper
Chicken or veggie broth

Directions:

1. Microwave potatoes for 6 minutes (poke holes with fork prior to cooking).
2. In wok over medium-high heat, cook garbanzo beans in olive oil until lightly brown and soft.
3. Sprinkle beans with garlic powder, curry powder and pepper.
4. Dice potatoes; add potatoes and onion to beans. Stir and cook 2 minutes.
5. Add spinach to pan. Stir and cook 1 minute.
6. Add splash of broth and cook 2 minutes, or until broth is absorbed.

Notes:

*Serve with brown rice for a complete protein.
*Kids can help by cutting potatoes once they are cool (using a butter knife).
*I like to serve this as a side dish along with some garlic naan (frozen from Trader Joe's) and one of the fast and easy "Taste of India" sauces (also from Trader Joe's) mixed with rice.