Leftover Idea: Potato Puffs
By Andrea | Friday, November 28th, 2008
Thanksgiving OHC Style
Hi guys! I hope you all had a fantastic Thanksgiving full of yummy food, laughs, and naps! Over at OHC HQ we had a beautiful day, the skies were clear with a very mild temperature outside. Perfect for an afternoon stroll to help digest the big meal.
Here we are the day after and while some of you may be shopping and scoring deals, others of you may be wondering how to handle all those leftovers in your fridge. My suggestion is to turn them into something else!
For example, if you have leftover mashed potatoes and the last thing you want is another scoop of them, try my little Potato Puff recipe!
This is a recipe you can play around with and discover new combinations! Possible mix-in ideas can include:
- Leftover greenbean casserole
- Leftover corn or corn pudding
- Turkey and cranberry sauce
- Corn and stuffing
Or you can even make a sweet potato puff! Don’t get in a leftover rut, use your imagination and get creative with leftovers!
Happy Holidays from OHC!
Topics: Side Dish, Snackies, Tips | 6 Comments »
Tags: Cheese, Holiday, Veggies
Pumpkin Penne
By Andrea | Thursday, November 20th, 2008
Pumpkin
I love pumpkin and one thing I have resolved to do this year was to be more creative with foods. To experiment more and branch out more. I have been doing that a lot with pumpkin.
Pumpkin doesn’t have to be just regulated to pies and I’m sure all of you are aware of this fact already. I’m new to the party. Pumpkin can be savory? Pumpkin can be spicy? Well smack my bottom, let’s get this party started!
Some of you might be aware of the Blogger Secret Ingredient contest that has been going around. Well this week, Lindsay is hosting and she picked pumpkin. Since my new found love of experimenting with pumpkin, I wanted to create something that I could enter in this week’s contest.
The idea came to me earlier this week and I pondered it a bit before fully deciding what I was going to make and how exactly I was going to make it. Pumpkin Penne was the result!
Andrea’s Pumpkin Penne
- 1 Italian sausage link
- 1 C of pumpkin puree
- 1/3 C of dry white wine
- 1 C of chicken broth
- 1/4 of a medium onion finely chopped
- 1 clove of garlic
- 1/2 TBSP of unsalted butter
- 1/2 TBSP of olive oil
- 2 1/2 C of mini whole wheat penne
- 1/2 tsp of chili powder
- Salt, pepper, garlic powder to taste
- Pinch cayenne pepper, pinch crushed red pepper flakes
- Flat leaf parsley for garnish
- Grated parm for garnish
In a medium sized skillet with high sides, add the 1/2 TBSP of olive oil and heat over medium heat. Cut the casing on the sausage and crumble into the skillet browning and cooking through ( like cooking ground meat). Remove from skillet and set aside. Either drain the grease or keep (there shouldn’t be too much), add in the butter and chopped onions. Sprinkle with a pinch of salt and sauté until soft and transparent. Add the sausage back in and also grate the clove of garlic into the mixture. Stir everything together and then add the wine. Allow to simmer for about two minutes. While that is simmering bring a large pot of water up to boil for the pasta.
To the onions and sausage, add in the pumpkin and stir. Then add in the chicken stock and stir. Add in the seasonings and allow the mixture to simmer as the pasta cooks. The pasta should take about 7 minutes to cook, taste test to your preferred doneness. Once the pasta is cooked, drain and place back into the hot pot to help evaporate remaining water. Add the pasta into the pumpkin sauce and combine. Sprinkle in some chopped parsley for added color. Top with grated parm and serve!
Serves two with plenty of leftovers or can serve four for a dinner.
If the sauce starts to get too thick, add in more chicken stock by the tablespoon until it’s back to a smooth sauce.
Pumpkin Penne
This dish came out perfectly. It was creamy with just a touch of heat from the seasonings. A great way to get more veggies in for the day. The sausage gives it just enough of texture and flavor to keep things interesting.
Certainly you can use spicy sausage here if you prefer; it’s all about your preferences. If you would like to keep it straight veggie, use veggie stock and perhaps some veggie crumbles or starters instead of sausage. I think adding in even more veggies would be a great addition, spinach or zucchini would work well with this dish.
I used a Chardonnay from a box from Target. It’s not too shabby and the box is handy for cooking because it’s easy to measure out what you need. However, opening a bottle for the evening is also a great way to go!
Enjoy guys, and remember, always play with your food!
Topics: Main Dish | 7 Comments »
Tags: Pasta, Pork, Veggies, White Wine
Cranberry and Pecan Stuffed Acorn Squash
By Andrea | Sunday, November 16th, 2008
Roasted Acorn Squash
I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.
During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.
When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.
Andrea’s Cranberry and Pecan Stuffed Acorn Squash
- 1 medium-sized acorn squash
- 1-2 C of cooked brown rice
- 1/2 C of dried cranberries
- 1/2 C of crushed pecans
- 1 TBSP of maple syrup
- 1 TBSP of olive oil
- Salt, pepper to taste
- 1 tsp of chili powder
- 1/2 tsp of cinnamon
Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.
While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.
When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.
Cranberry and Pecan Stuffed Acorn Squash
Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.
I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.
If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.
Have fun guys, and remember, always play with your food!
Topics: Main Dish, Side Dish | 4 Comments »
Tags: Fruit, Grains, Holiday, Nuts, Rice, Veggies
Steak and Potato Frittata
By Andrea | Friday, October 24th, 2008
Frittata on the way to the oven
One of our favorite meals is a nice steak dinner. Marinated grilled steak with a baked potato and all the fixins. Classic. However, I cannot eat an entire steak. And depending on the size of the baked potato, I might not be able to eat a whole one of those either. We always have leftovers and I try to come up with different ways I can transform that classic meal into something else.
Enter the frittata. A frittata is a quick dish to make and it can take on any flavor or style you want to throw at it. So many different things one can do with a skillet and some eggs. The day after a nice dinner of grilled steak and baked potato, I decided to use those leftovers in a frittata. This is my version of a steak and eggs breakfast with a side of homefries.
Andrea’s Steak and Potato Frittata
- 1 C of cooked potato, cubed
- 1 1/2 C of cooked steak, cubed
- 1/2 green pepper, chopped
- 1/4 of a medium onion chopped
- 1/2 C of shredded cheddar
- 1/2 TBSP of dijon mustard
- 1 TBSP of unsalted butter
- 3 eggs
- Salt and pepper to taste
Preheat oven to 400 degrees F. Heat an oven safe skillet over medium heat. Add butter, then when melted, add in the peppers and onions. Season with salt and pepper and cook for about 3 minutes until soft. As the peppers and onions are cooking, whisk together the eggs and mustard. This will take a minute or so but the mustard will incorporate into the eggs. When the onions and peppers are soft, add in the steak and potato. Stir and allow to just heat through, about 2 minutes. Pour egg mixture into skillet making sure to spread it out evenly. Allow to cook for a minute. Turn off heat and put skillet into oven. Cook until the frittata is set and cooked through, about 7-10 minutes. When the frittata is cooked, pull out the skillet and top with the cheddar. Put back in oven for another 2 minutes or until the cheese is melted and bubbly.
Remove from oven and allow to sit for one minute. Cut into quarters and serve!
Just out of the oven
So far this is probably one of my favorite frittatas that I have made. Adding in the peppers and onions accentuates the steak and brings out the flavor of the potato. The mustard adds just a hint of something going on the background, a nice subtle kick at the end. And cheese just goes with everything!
Enjoy guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 8 Comments »
Tags: Beef, Eggs, Veggies
Tastes of Fall Salad
By Andrea | Sunday, October 12th, 2008
Cranberry Mustard Dressing
Ever since I made the Apple Quesadillas, I have been experimenting more with apples as an ingredient. I’m starting to realize how much I like raw apples mixed in with dishes I wouldn’t have normally even considered trying. I came up with this salad one night as I was searching for something small to eat while dinner was cooking.
Fall inspired salad
Since it’s fall I started toying around with the idea of making a salad that celebrates all the great tastes of fall. Apples and cranberries are classic fall flavors and I knew that I had to create a salad around those two personalities. Something simple where the apples and cranberries would become the focus and not be overpowered by other ingredients.
Andrea’s Tastes of Fall Salad
- Romaine
- Chopped red apple
- Dried Cranberries
- Pumpkin seeds
- Crushed walnuts
- Crumbled goat cheese
Now guys, since this is a salad, you can make it as big or as small as you would like. This is why I didn’t give any amounts to the ingredients because it’s up to you! When I made this salad, I made it as a small little starter dish to our meal. But it is certainly hardy enough that it could be a meal. Add some turkey and you have even more fall flavor!
Salad and dressing
This salad was so light and full of flavor that I needed a dressing that would accent the salad instead of weighting it down. I wanted something that would keep the theme going but also make a really nice presentation. As I rummaged around in my pantry I came across some cranberry jelly. Ah ha! That would do the trick.
Andrea’s Cran-Mustard Dressing
- 2 TBSP of cranberry jelly
- 2 tsp of dijon mustard
- 1/2 tsp of honey
- 2 tsp of white wine vinegar
- 2 TBSP of olive oil
- Salt and pepper to taste
In a small mixing bowl, combine all ingredients until well blended. This will make a slightly thicker type of dressing, so keep that in mind as you are mixing. Drizzle over salad and serve!
If you don’t have any cranberry jelly, a nice basic balsamic dressing would work well on this salad.
I loved eating the apples and cranberries with this salad. The apples are sweet and crunchy while the cranberries are chewy. The two textures compliment each other perfectly and keep you interested as you’re eating the salad. I’ve been putting apples in my salad ever since!
Have fun guys and remember, always play with your food!
Topics: Main Dish, Side Dish | 8 Comments »
Tags: Fruit, Veggies
Ham and Cheddar Potato Puffs
By Andrea | Thursday, September 25th, 2008
Jazz up leftovers
It never fails, whenever I make mashed potatoes I always make way too much. Then I have leftovers and I wonder what I’m going to do with them. Sometimes they get eaten with the next night’s dinner but sometimes they don’t. I hate throwing out food and have since vowed to always try and do something with my leftovers.
Thankfully mashed potatoes are a dish that can be easily and quickly turned into something else. They can go the savory route or, believe it or not, the sweet route. I typically stick with the savory road myself. I love mashed potatoes. A comfort food for me that I often turn to when I need a big comfy sweatshirt and a hug.
This is a recipe I created so that I could use up the small amount of leftover mashed that was sitting in my fridge. The rest of the meal that accompanied the potatoes had been eaten and they were all that remained. I pulled out some other things from the fridge to add to the potatoes and my little potato puffs were born.
Andrea’s Ham and Cheddar Potato Puffs
- 1 1/4 C of mashed potatoes
- 1 egg
- 3 TBSP of sour cream
- 1/4 C shredded cheddar
- 3 slices of deli ham chopped
- 6 chives chopped
Preheat oven to 375 and with some nonstick spray, grease a mini-muffin pan. In a medium sized mixing bowl combine all of the above ingredients until everything is well mixed. Spoon into the mini-muffin pan, filling the each area to the top. Bake for about 15-20 minutes until the potatoes are puffed, browned, and set. Makes about 15 mini potato puffs.
From the oven
These make perfect little appetizers or a nice side to a meal. You can mix in whatever strikes your fancy. Perhaps doll them up a bit more with some parm and prosciutto. Maybe add some swiss and bacon. The possibilities are endless with these.
You can freeze them and reheat them whenever the mood strikes or as a make ahead dish to a party. Just put the oven on at 350 and heat until they are warmed back through. Enjoy guys! And remember, always play with your food!
Ham and Cheddar Potato Puff
Topics: Side Dish, Snackies | 15 Comments »
Tags: Cheese, Dairy, Veggies