Rosemary Shepherd's Pie

I was recently inspired with the delicious idea of making a shepherd's pie.  It's pie for dinner, after all.  What's not to like about that?  Having no family recipes to follow, I found one that looked sufficiently mouth-watering and set to work.  The recipe was for a single mini shepherd's pie, so I quadrupled it and made four.  They came out of the oven, bubbling and golden and beautiful.

They tasted horrible.  The carrots were underdone, the peas were mushy.  And since the recipe called for 2 T. tomato paste, my calculations brought it up to an entire can of tomato paste.  People.  Do not put a whole can of tomato paste into anything, unless you know what you are doing (which I certainly did not).  I hate wasting food, but a large percentage of that dinner might possibly have gone uneaten.

Anyway, last week I decided to try again (with a different recipe, of course).  I just couldn't admit defeat (or give up the idea of pie for dinner).  Let's just say the result was a million times better.  My husband described it as "the gourmet version of shepherd's pie."  Forget the tomato paste.  I'm going with rosemary and Parmesan from now on.

The original recipe called for 2 cups prepared instant mashed potatoes.  You can do that, of course, or use leftovers, but I decided to make up a mini batch of fresh potatoes.  I used 3 large red potatoes, 2 T. butter, about 2-3 T. heavy cream (milk or half-and-half are fine too), and a dash of salt and fresh-ground pepper.  Peel and dice potatoes; bring to a boil in a pot of water.  Simmer until tender.  Drain; mash together with butter, cream, salt, and pepper.

I was also going to list the rosemary as an optional ingredient, but I think it really makes the recipe, so now it's part of the title.  Kroger often has fresh rosemary on clearance for $1 (in the produce section), and it's worth grabbing since you can always freeze it for later (just rinse, dry, and strip off the leaves).  Otherwise, dried rosemary will also work.  You won't regret the splurge.

Rosemary Shepherd's Pie (based on this recipe)
Time:  1 hour
Serves:  6

1 lb. ground beef
1 medium onion, chopped
1 can cream of celery soup (cream of mushroom would work also)
1 cup frozen peas and carrots (I used frozen peas and cooked fresh carrots)
1 can mushroom stems and pieces, drained
1/4 cup water
1 T. minced fresh rosemary OR 1 tsp. crushed dried rosemary
1 tsp. garlic powder, divided
1/4 tsp. pepper
2 cups mashed potatoes (see note above)
1/4 cup sour cream
1/4 cup grated Parmesan cheese

In a large skillet, cook beef and onion over medium heat until cooked through; drain.  Stir in the soup, peas and carrots, mushrooms, water, rosemary, 1/2 tsp. garlic powder, salt and pepper; heat through.  Transfer to a greased 9-inch deep-dish pie plate (I used a 10-inch quiche dish).

In a large bowl, combine mashed potatoes, sour cream, and remaining 1/2 tsp. garlic powder until blended.  Spread over top.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 350 F for 20-25 minutes or until heated through and potatoes and cheese are lightly browned.

Melt-in-Your-Mouth Acorn Squash

Butter and brown sugar make everything better.  This is my favorite way of preparing (and eating) acorn squash (actually, I think it's the only way I've ever eaten it, so if someone wants to suggest some new ideas, go for it).  It always reminds me of my parents' big garden back home, and how my dad would plant a whole row of acorn squash, usually resulting in more produce than the six of us could ever hope to eat in a year (we tried hard, but the summer squash and zucchini sort of got in the way).  All autumn long, my mom would pop those babies in the microwave, and they emerged dripping with a buttery, tender, deliciousness.  I could never resist.  Yum.

Acorn Squash with Brown Sugar and Butter
Serves 2
Time:  15 minutes

1 acorn squash
2 T. butter
2 T. brown sugar

Using your biggest kitchen knife, split the squash in half horizontally.  Scoop out the seeds and pulp; place both halves on a microwave-safe plate.  (I like to use a quiche dish because it has sides to keep the juices contained.)  Place 1 T. each of butter and sugar in each half.  Loosely cover with wax paper.  Microwave on high for 6-10 minutes (if your microwave doesn't have a turntable, stop halfway through and turn plate).  Squash flesh should be easily pierced with a fork when done.  Let cool slightly before serving (they will be very hot!).

Chunky Black Bean Salsa

One of my favorite things about cold weather is dusting off my pile of delicious winter recipes--roasts, soups, casseroles, and, of course, hot chocolate and pumpkin pie.  Sometimes, though, I get tired of all the heartwarming comfort food and long for something fresh and summery.  Yep.  I'm fickle.  But I'm pretty sure I'm not the only person in the world who's dived (or is it "dove"?) headfirst into a bowl of ice cream in the middle of March.  (Actually, that's not a very good example, as I will happily devour ice cream no matter the day or the season.)

This black bean salsa (or, as my family likes to call it, "dip") is one of my favorite year-round recipes.  It takes less than ten minutes to prepare and is great as a snack, appetizer, party contribution, or even a side dish to your favorite Mexican meal.  The ingredients aren't set in stone--I make it a little differently every time--but I'll try to give the basic idea with possible variations.  The best part?  The ingredients are almost always available at the co-op.  You'll just need to buy tortilla chips.  I think Aldi has the best deal, at $1.67 a bag for several varieties.  Scott's/Kroger often has them on sale for $1, but it's a smaller bag.

Chunky Black Bean Salsa
Time:  10 minutes

1 can black beans, rinsed and drained
1 can whole corn, drained
1 can diced tomatoes with green chilies, drained
1 green bell pepper, diced
1 medium tomato (or 2 roma tomatoes), diced (optional--I usually leave them out in the winter, when good tomatoes are hard to come by)
mild or medium salsa, to taste (last time I used about 1/2 cup medium Chi-Chi's salsa)*

Combine all ingredients.  Serve with tortilla chips.  Pretend it's summer.

*For a dryer consistency, you can leave out the jarred salsa and instead season with chili powder and cumin to taste.

Salmon Croquettes

You really should make this recipe.  Yes, even you, Picky Eater Who Hides Your Fish in Your Napkin.  In fact, if you only try one new fish recipe this year, I think it should be this one.  Even though it's only January 7, I think I've just discovered one of my favorite recipes for the year.  Enough said.

The ingredient list may be a bit long, but most of the items are pretty standard condiments and pantry staples.  I have seen both canned salmon and panko (don't use regular breadcrumbs) at the co-op a number of times.  Lemons and green bell peppers are also usually available.  Green onions are under a dollar at Meijer and Kroger/Scott's; I like to keep a bag of them (chopped) in my freezer, so I can just scoop some out when needed. 

Salmon Croquettes (based on this recipe)
Serves 4
Time:  30 minutes

1 (15 oz.) can salmon
1/4 cup mayonnaise, divided (I used olive oil mayo)
4 tsp. fresh lemon juice, divided
2 1/2 tsp. Dijon or spicy brown mustard, divided
1/4 cup finely sliced green onions
2 T. minced bell pepper (I used green)
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
1 egg, lightly beaten
1 cup panko (Japanese breadcrumbs--NOT regular breadcrumbs)
2-3 T. cooking oil
1 T. chopped fresh parsley OR 1 tsp. dried parsley
1/2 tsp. minced garlic (1 small clove)
dash salt

Drain salmon liquid into a bowl; set aside.  If salmon includes skin and bones, place on a small plate and carefully remove inedible parts using a fork and your fingers.  Flake meat with fork and place in a medium bowl.  Add 2 T. mayonnaise, 1 T. lemon juice, 1 1/2 tsp. mustard, and the next 6 ingredients (through egg), stirring well.  Add panko; toss.  Shape mixture into 8 (3-inch) patties (flatten with a spatula for an even thickness).  If mixture is too dry, add about 1 T. of the reserved salmon liquid; discard any remaining liquid.

Heat about 1 1/2 T. oil in a large skillet over medium heat.  Add patties; cook 4-5 minutes on each side or until browned.  (I cooked four at a time and added more oil for the second batch.  Make sure the oil is nice and hot before you add the first patties, or they will get soggy.  The second batch should cook more quickly.  The most difficult part is keeping the patties from falling apart when you flip them.  I used a very thin metal spatula, along with a fork to keep them flipping too quickly.)

Combine remaining 2 T. mayonnaise, 1 tsp. lemon juice, and 1 tsp. mustard with parsley, garlic, and salt, stirring well.  Top each croquette with about 1/2 T. sauce; serve immediately.

(Since these taste best fresh, you could also cook only as many croquettes as you plan to eat in one meal.  The leftover uncooked patties can be stored in the refrigerator for a day or two--just separate them with waxed paper.)

Chicken and Wild Rice Soup

In honor of National Soup Month, I hereby present... yet another soup recipe.  Yeah, you're right.  I was going to post it regardless of the month.  But this gives me a really good excuse, don't you think?  Not that I need an excuse.  This stuff is amazing.  Along with Zuppa Toscana (which you should also try if you haven't yet) and beef barley soup (which isn't exactly co-op friendly, unfortunately), this chicken and wild rice soup is definitely one of my favorites.  It comes from my pastor's wife back home, and it's just as delicious as I, a little kid reading Maurice Sendak's Chicken Soup with Rice, once only imagined it could be.

You will need to buy a couple of items for this recipe, but they're both inexpensive and keep well.  Green onions were on sale for $.59 at Scott's/Kroger this week; Meijer also has them for under a dollar.  The leftovers can be sliced and frozen.  Parsley is $.79 at Meijer.  It keeps for two to three weeks if prepped properly:  rinse and pat slightly dry with a paper towel, then strip off the leaves and put them in a zip-top bag lined with paper towel.  Keep the bag in the refrigerator, unsealed.  Every week or so, remove any yellowing leaves and replace the paper towel if it gets too wet.

The original recipe calls for wild rice, but since that's generally out of my budget, I usually use a box of mixed long grain and wild rice (like Rice-A-Roni or Uncle Ben's), which shows up in the co-op pretty often.  Try to get mixes where the seasoning packet is separate, since you're going to add your own fresh seasonings, which taste ten times better and are better for you anyway.

Chicken and Wild Rice Soup
Serves 6
Time: 1 hour

2/3 cup long grain and wild rice (about 1 box; discard seasoning packet)
4-5 cups chicken broth
dash black pepper
1 1/2 cups fresh mushrooms, halved then sliced (or coarsely chopped)
1/2 cup green onions
2 T. butter
1 1/2 cup cooked chicken, cubed
1/2 cup fresh parsley, snipped

In a large saucepan, mix the rice, broth, and pepper.  Bring to a boil; reduce heat.  Cover and simmer 40-45 minutes, or until rice is tender.  Meanwhile, in a skillet, cook mushrooms and green onions in butter until tender, but not brown.  Add mushroom mixture, chicken, and parsley to soup.  Heat through.

(I usually serve this with Rustic Herb Bread.  Yum.)

Pumpkin Dip

Every New Year's Eve, my family concludes the season of pigging out by making all sorts of tasty appetizers--bite-size spanakopitas, sausage-stuffed mushrooms, artery-clogging chili-cheese dip, piglets in the blanket, and, if they aren't already long gone, leftover tamales from Christmas dinner.  After church we spend the evening grazing, playing games, and waiting for the ball to drop so we can go to bed.

Since most of us have already gained 50 pounds from cookies and eggnog at this point, I'm feeling the need to contribute something healthy.  Hummus?  Carrot sticks?  Pumpkin dip?  Pumpkin's a vegetable, right?  (Or is it a squash?  I can never remember.)  Okay, so the main ingredient might be cream cheese.  And it tastes just as good with gingersnaps as with apples.  Compared with Velveeta and sausage, though, it might as well be a bowl of brussels sprouts.  And no, I don't suggest bringing brussels sprouts to your New Year's party.  Try making this instead.

Pumpkin Dip (from here)

3/4 cup (6 oz.) 1/3-less-fat (Neufchâtel) cream cheese, softened
1/4 cup packed brown sugar
1/2 cup canned pumpkin (NOT pumpkin pie filling)
1 T. maple syrup (use the real stuff if you can)
1/2 tsp. cinnamon
gingersnaps or apple slices, for serving

Combine cream cheese, brown sugar, and pumpkin in a medium bowl; beat with a mixer at medium speed until well combined. Add syrup and cinnamon and beat until smooth. Cover and chill 30 minutes.  Serve with gingersnaps or apple slices.

A couple of tips:  You can freeze the leftover pumpkin.  I use an old sour cream or cottage cheese container--make sure to label it!  Also, if your apples will be sitting out for a while (as in at a party), sprinkle with lemon juice to prevent them from browning.

Apple-Oat Muffins

At the risk of making everyone think that all I eat is soup and muffins, here's another muffin recipe.  Let's face it.  You can never have too many muffins.  Especially ones like these, bursting with little apple nuggets and chewy oatmeal, golden brown and crusty on top, cakey and dense inside.  Add a hint of cinnamon and you can almost imagine it's still autumn, even though snow is falling and all the trees are looking for their leaves.  (Don't get me wrong; I like snow and winter.  I just like fall more.)

If you still have a few wrinkly apples left from your visit to the orchard a couple of months ago, they will be great for this recipe.  I actually used up some windfalls I still had from the co-op.  If not, any kind of cooking apple will do.  The original recipe calls for plain yogurt, which I happened to have on hand, but sour cream or applesauce can be substituted as well.  (If you have homemade applesauce, all the better.)

Apple-Oat Muffins (from this recipe)
Yield:  1 dozen
Total time:  35-40 minutes

2 cups peeled shredded apple (about 3/4 pound)
1 1/2 cups flour
1 cup quick-cooking oats
2/3 cup packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup milk
2 T. vegetable oil
1 tsp. vanilla extract
1 cup (8 oz.) plain low-fat yogurt (OR applesauce OR sour cream)
1 egg

Place apple on paper towels; squeeze over sink until barely moist; set aside.  Combine flour and next six ingredients (through cinnamon) in a medium bowl; stir with a whisk.  Make a well in center of mixture.  In a separate bowl, combine milk, oil, vanilla, yogurt, and egg; stir well with a whisk.  Add to flour mixture, stirring just until moist.  Stir in apple.

Spoon batter into 12 well-greased muffin cups (they should be filled almost to the top).  Bake at 400 F for 20 minutes or until muffins spring back when touched lightly in center.