- 8 ounces frozen hash brown potatoes, thawed
- 1/2 cup milk
- 3 extra large eggs (or equivalent)
- 1/4 tsp onion powder
- large pinch of salt
- 10 grinds of black pepper
- 1 cup shredded sharp cheddar cheese, DIVIDED in half
- 2 green onions, thinly sliced
Preheat oven to 350F, and grease an an 8”x8” pan with butter or vegetable oil spray.
In a medium size bowl, whisk together the eggs, milk, onion powder, salt and pepper.
Stir in the hash brown potatoes, 1/2 cup cheese, and the green onions.
Mix well, and pour into the prepared pan (I use glass), checking that the ingredients are well distributed.
Sprinkle remaining 1/2 cup of cheese over the top.
Bake at 350F, uncovered, for 45 minutes or so.
You can garnish with chopped green onions, chives, or whatever you like.
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- red or yellow onion, chopped
- a couple of cloves of garlic, chopped
- big drizzle of olive oil
- Spike Seasoning to taste (or use any all-purpose seasoning mix that you like the flavor of)
- fresh-ground black pepper to taste
- 12 links (about 10 oz.) turkey breakfast sausage links
- 1/2 cup Mozzarella, grated
Preheat oven to 450F
Spray a medium-sized baking dish with non-stick spray.
Put veggies into the baking dish, toss with ~1 teaspoon olive oil, sprinkle with seasoning and fresh-ground black pepper, and put the dish in the oven to bake for 20 minutes.
While the veggies cook, heat olive oil in a non-stick pan, add the sausages and cook over medium-high heat until they’re nicely browned on all sides, about 10-12 minutes.
Remove to cutting board, line them up, and cut sausages into bite-sized pieces (alternatively, cut up the sausages beforehand and saute the pieces).
When the peppers have cooked for 20 minutes, stir in the cooked sausages and bake for 5 minutes more.
Remove from oven, turn oven to BROIL, sprinkle the grated Mozzarella over the top and return dish to oven to broil for a couple of minutes, or until the cheese is nicely melted and starting to brown. Serve hot.
- 1 lb ground beef
- 1 medium onion, minced
- 1 Tbsp minced garlic
- 1 green bell pepper, cored and minced
- 1 28oz can of diced tomatoes, with juice
- 1 Tbsp Worcestershire sauce
- 1 tsp dried oregano
- salt and pepper, to taste
- 1 ½ cups grated sharp cheddar cheese (plus more for sprinkling on top)
- 4 cups dried fusillii noodles
- In a large skillet, cook beef over medium heat, stirring occasionally to break up clumps, until brown all over. Drain excess fat.
- Increase heat, and add onions, green pepper, and garlic (add other vegetables, if using). Cook and stir for 5 minutes.
- Add tomatoes and their juice, Worcestershire sauce, oregano, and salt and pepper. Bring to a boil, lower heat, and simmer, uncovered, while you bring a large pot of water to a boil.
- When water boils, add noodles, and cook till al dente, according to package directions. Drain, reserving a bit of pasta water to loosen the noodles, if necessary.
- In the large pot, combine the noodles with the ground beef mixture. The ground beef mixture should be fairly dry, not soupy.
- Stir in the cheese until melted.
- To serve, sprinkle with more cheese.
- If desired, pour the mixture into a casserole dish, top with more cheese, and bake or broil till cheese is browned.
Note: Add any other vegetables you wish to — corn niblets cut off of the cob, a handful of broccoli or cabbage slaw, shredded carrot. Anything goes!
Serves 4 to 6 people
- 16 ounces frozen hash brown potatoes, thawed
- 4 thin deli slices smoked ham, chopped
- 4 green onions, chopped
- 1 ½ cups sharp cheddar, shredded and divided
- 4 eggs
- 1 cup milk
- ¼ to ½ tsp salt
- ¼ tsp freshly ground black pepper
- Preheat oven to 350F. Grease an 11” x 7” casserole dish.
- In a large bowl, mix together the hashbrowns, ham, green onions, and 1 cup of the cheese. Turn into greased casserole dish.
- In a bowl, beat together the eggs, milk, salt, and pepper. Pour evenly over the potato mixture.
- Sprinkle remaining ½ cup of cheese on top.
- Bake, uncovered, for 50 to 60 minutes, until top is golden brown.
- Rest for 5 minutes before serving. Good with hot sauce!
Filed under food, Protein
This is one of my absolute favourites from my childhood. My mom made it with local wild rice. It needs to be started a day ahead, so requires planning! This recipe serves 4 people, but is very easily doubled.
- 1 cup wild rice
- boiling water
- ¼ cup butter
- ¼ cup chopped onion
- ½ cup sliced almonds
- ½ lb mushrooms, sliced or chopped
- 2 cups chicken broth
- 2 Tablespoons sherry
- 1 teaspoon salt
- Wash the rice under cool running water, then place in a heatproof dish or bowl.
- Cover the wild rice with boiling water. Let stand for 30 minutes, then drain.
- For a second time, cover the wild rice with boiling water, and let sit until cool.
- Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
- Mix in the rice, and stir until well coated.
- Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
- Cover and let sit overnight in the fridge.
- The following day, bake for 1 ½ hours at 350F
A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven. Reminds me of 70’s fare and the foil packed dinners that we used to make for camp fire cooking.
- 2 large onions, sliced thinly
- 2 medium potatoes, sliced thinly
- 1 lb lean ground beef, or lamb
- ½ cup long grain white rice, uncooked
- ½ to 1 cup finely diced celery
- 10 oz condensed tomato soup
- 10 oz soup can of very hot or boiling water
- salt and pepper, to taste
- dried or fresh herbs, to taste
- Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
- Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
- Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
- Evenly distribute the dry rice over the ground beef.
- Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
- Mix soup and hot water together, and pour over top of the casserole.
- Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend
The finished pie
- 2 lbs potatoes, peeled and roughly chopped
- 2 cloves garlic
- Plus: 1/2 cup cream, salt and pepper to taste
- 1 pound ground beef or lamb
- 3 tablespoons vegetable oil
- 1 medium onion, chopped small
- 2 carrots, scrubbed or peeled, and chopped small
- 1 celery stalk, chopped finely
- 1/3 cup frozen corn
- 1/3 cup fresh or frozen cut green beans
- 1/2 cup beef or vegetable stock
- 1/4 cup red wine (can use stock, if desired)
- 1 tablespoon finely chopped fresh thyme (or 1tsp dried)
- 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
- pinch of ground nutmeg
- salt and black pepper to taste
- 2 tablespoons cold butter, cut into pieces
- Preheat oven to 400 F.
- Place the potatoes and garlic in a large pot of cold, salted, water over medium high heat. Bring to a boil and cook until tender, about 15-20 minutes. Drain well, then put the potatoes and garlic back into the pot and mash them 1/2 cup of cream (or milk) with a few tablespoons of butter, salt and pepper . Taste for seasoning. Beat with a wooden spoon until fluffy, set aside.
- In a large, deep skillet, cook ground beef or lamb for about 5-10 minutes or until browned. Spoon off excess fat and remove meat.
- Wipe down the skillet and add the vegetable oil. Bring to a medium heat. Add the onion, carrot, celery, corn and green beans. Cook, stirring occasionally, until softened, about 15 minutes. Add the ground meat back to the skillet and cook for another 5 minutes or so until hot.
- Sprinkle the flour over the mixture and cook, stirring, for 2-3 minutes. Add the stock and wine , thyme, rosemary, nutmeg, salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes. Taste the meat mixture and adjust seasonings.
- Scoop meat and vegetable mixture into a 9″ deep dish pie plate. Spoon and smooth the mashed potatoes on top.
- Scatter the cut butter over the top of the potatoes and bake until browned, 35 minutes.
Note: you could use water if you don’t have stock or wine — just make sure that you have enough salt and pepper.
(this recipe is from the “Sister McGuigan School Cookbook”, which was a gift from far away cousins many many years ago! )
- Fresh sheet noodles for 9×13”pan –enough for 3 layers, or 9 lasagna noodles
- 2 cups cottage cheese
- 1 egg
- ¼ tsp onion salt
- 1 cup shredded cheddar cheese
- 2 cups mashed potatoes
- ¼ tsp salt
- ¼ tsp onion salt
- ¼ tsp freshly ground black pepper
- 1 cup butter (yes!)
- 1 cup chopped onions
- Crumbled cooked bacon (optional), approximately 6-8 slices. This is our family’s non-vegetarian addition 😉
Cook the noodles and line the bottom of a 9×13” pan with them.
In a medium bowl, mix cottage cheese, egg and onion salt. Spoon over noodles and spread, then cover with a layer of noodles.
Mix cheddar cheese, salt, onion salt, and pepper with the potatoes. Spread over the noodles. Cover with a third and final layer of noodles.
Heat butter until hot, then sauté onions until transparent. Pour evenly over noodles. Cover with foil, and bake in 350F oven for 30 minutes.
Let stand for 10 minutes before serving. If using, sprinkle crumbled bacon evenly over top of pan. Serve with sour cream.
As sent to me by my Mom (unedited). For my updated version, check here.
Quick soak method for the wild rice:
- Wash required amount of rice in colander
- Stir rice into 3 times the amount of boiling water (1 c. rice-3 cups water)
- Par boil for 5 minutes only
- Remove from heat. Let soak in the same water (covered) for 1 hour
- Drain, wash and cook as directed in following recipe
- Required amount of cooked rice (I fill the casserole I want to use)
Heat in frying pan:
Add the following, and sauté for about 5 minutes:
- 1 med sized onion finely chopped,
- 1 tsp. Garlic powder,
- ½ lb. Fresh mushrooms, sliced.
- ½ cup slivered almonds
Mix into wild rice and pour over mixture:
- 1 can consommé and salt and pepper to taste.
Bake in 350 degree oven for about an hour. You will be able to tell when it’s done.
When mixing the dough, follow a basic method for cookie making :
- 1/2 cup shortening (I like butter)
- 1/2 cup brown sugar
- 3 oz. white sugar
- 1 egg
- 1/2 cup peanut butter
- 1+ 1/2 cup flour
- 1/2 teaspoon baking soda
- pinch salt
Roll dough into walnut-sized balls (unshelled walnuts), place on a cookie sheet lined with parchment paper leaving about an inch or two of space between them. Get a cup of hot water and a fork. Dip the fork into the hot water and shake off the excess, then flatten each cookie ball, leaving lines or criss-cross patterns on each cookie. Dip the fork into the water again if it starts to stick to the cookies.
Bake at 350F for about 10 minutes, until nicely browned. My mom doubles this recipe, and says that she uses 3/4 cup of white sugar when the recipe is doubled.
- 1 teaspoon vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 12 ounces, ground lamb or beef
- 1 Tablespoon hot Madras curry
- 1 Tablespoon honey
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon each: ground coriander, salt, and pepper
- 1 carrot, sliced
- 1 sweet green pepper, cut into chunks
- 1 can chick peas, rinsed and drained (19 ounce)
- 1 can tomatoes, chopped (19 ounce) not drained
- 1/4 cup raisins
In large non-stick skillet, heat oil over medium heat; cook onions and garlic, stirring occasionally, for 5 minutes or until softened. Add lamb; cook, breaking up with spoon, for 5 minutes or until no longer pink.
Drain off fat. Stir in curry powder, cumin, coriander, salt and pepper; fry for a minute. Add honey and ginger, carrot, green pepper, chick peas, tomatoes and juices and raisins; bring to boil.
Reduce heat to low; cook, stirring occasionally for 20 minutes or until vegetables are tender and sauce is thickened slightly.
Makes 4 servings.
- 4 COOKED chicken breast halves (drizzle with olive oil, season with salt and pepper and roast)
- 4 COOKED chicken thighs (drizzle with olive oil, season with salt and pepper and roast)
- 1 cup baby carrots
- 1 cup frozen green peas
- 1 cup fresh or frozen pearl onions, or 1 cup sweet onion, chopped largely
- 4 tablespoons plus 1 teaspoon unsalted butter
- 2 1/2 cups mushrooms, chopped or sliced
- 4 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 teaspoon hot sauce, such as Tabasco
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon thyme
- salt and pepper, to taste
- 2 sheets frozen puff pastry
- 1 large egg, beaten
Bring a medium pot of salted water to a boil. Add baby carrots to boiling water and cook until tender, about 5 minutes. Remove carrots from boiling water with a slotted spoon, drain and cool in a very large bowl (keep the water — you will use this water to blanch all of the vegetables, and in the sauce). Place peas in boiling water and cook about 30 seconds; drain and add to bowl with carrots. Add onions to boiling water and cook about 1 minute, remove, drain; add to bowl with carrots and peas. Reserve 1/2 cup of the cooking water.
Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool and add to bowl of blanched vegetables.
Cut chicken into bite-size pieces and place in a large bowl along with baby carrots, peas, onions, and mushrooms; set aside.
Pre-heat oven to 425F.
In a medium skillet or saucepan, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; add thyme, season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
Place chicken mixture into a buttered casserole dish and cover with a sheet of puff pastry; cut slits into the pastry and brush with beaten egg (a 9″ x 13″ glass dish works well). This can also be turned into individual baking dishes, each topped with its own piece of puff pastry. It’s a good idea to put the dish(es) onto a cookie sheet lined with foil to catch drips.
Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
This dish is an excellent source of iron, magnesium, folate, fibre and protein!. I have no idea why it is called “Jamaican”, because I have never in my life eaten Rice and Peas that was even remotely like this recipe! My apologies to anyone of Jamaican heritage!
1 tsp canola oil
1 onion, chopped
1 clove garlic, minced
2 cups cooked black beans
(1 cup cubed cooked ham or bacon — I prefer vegetarian so just leave it out)
1/2 tsp dried thyme
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried sage
1/4 tsp dried savory
1 cup long grain rice (white or brown)
1 can coconut milk + enough water to make 3 cups liquid
Garnish, if desired: 1 cup chopped tomato and/or red sweet pepper
- Cook onion and garlic 5 minutes or until translucent.
- Add beans, coconut milk + water mixture, ham, rice, and seasonings.
- Bring to a boil, then reduce heat, cover and simmer for ~25 minutes.
- Garnish with tomato/peppers if desired.
- Serve immediately, or leave to cool. Cover and refrigerate for up to 3 days.