Scahlup puhtatiz. That's what my friend's mom said we were having with our ham. This was in Ohio. Ohioans have a unique little accent all their own. I miss it. Anyway, THIS is what she was talking about I finally found out. Scalloped Potatoes! Delish! Why scalloped? I dont even know. Doesn't matter. Make this and live a life fulfilled.
1 1/4 lbs red potatoes, washed, but not peeled
1 1/4 lbs Yukon gold potatoes, washed, but not peeled
1 onion, sliced thinly
3 Tbsp butter
3 Tbsp all purpose flour
2 cloves garlic, minced
1 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp paprika
salt and pepper, to taste
2 cups whole milk
1 cup cheddar cheese shredded
1/2 cup gruyere cheese shredded
1/4 cup Parmesan cheese grated
fresh chives, for garnish
fresh parsley, for garnish
additional 1/4 cup cheddar cheese, shredded
additional 1/4 cup gruyere cheese, shredded
additional 2 Tbsp Parmesan cheese, grated
Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
Pineapple pancakes with coconut syrup? Save me a seat!!
1½ cups crushed pineapple
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1½ cups all-purpose flour
½ cup butter
1 cup sugar
1 cup coconut milk
1 teaspoon vanilla
In a large mixing bowl, make the pancake batter by stirring together crushed pineapple, sugar, baking powder, baking soda, salt, eggs, and melted butter. Slowly add in flour until you have a nice batter. You want it to remain thin enough to spread slightly, without being runny.
Heat a heavy flat nonstick griddle or skillet over medium-high heat. Pour pancake batter in ¼ cup scoops onto the griddle or skillet. When bubbles start to form on top, flip and cook on the other side until lightly browned. Keep warm until serving (a 200 degree oven and a cookie sheet works great for this).
Make the syrup by melting butter in a medium-size saucepan over medium heat. Stir in sugar, coconut milk, and vanilla. Bring to a boil over medium-high heat and simmer 4 minutes. Store in a heat-safe airtight container in the refrigerator.
Serve pineapple pancakes warm with warm coconut syrup.
Isn't this just PRETTY! Blueberries are in season and they are so delicious. Tip: freeze them in one layer on a large cookie sheet, then you can bag them and have them for months long after. And look at this ice cream we're going to see about today!
PREP TIME: 15 MINUTES
TOTAL TIME: 24 HOURS
Blueberry Ice Cream
Creamy homemade blueberry ice cream, bursting with flavor!
2C blueberries, fresh or frozen
1C granulated sugar, divided
1Tb lemon juice
2C heavy cream
1C whole milk
1/4 tsp salt
1/2 tsp vanilla extract
3 egg yolks
Combine 1/4 cup sugar, blueberries and lemon juice in a small saucepan set over medium heat. Bring to a boil and mash berries. Puree blueberry mixture, then strain through a fine mesh strainer. Set aside.
Add 1 cup heavy cream and vanilla to a medium bowl with a mesh strainer set on top.
Combine milk, remaining heavy cream, sugar and salt to a medium saucepan set over medium heat. Stir to dissolve sugar.
Whisk egg yolks in a small bowl.
When milk mixture begins to steam, slowly drizzle 1 cup warm liquid into the yolks, while continuously whisking. Pour egg mixture into sacuepan, followed by blueberry puree. Stir to combine. Continue cooking until mixture coats the back of a wooden spoon or rubber spatula.
Pour through mesh strainer into reserved heavy cream. Stir and cool over an ice bath to room temperature. Cover and chill thoroughly, 4-6 hours or overnight.
Churn according to manufacturer's directions.
Transfer churned ice cream to a freezer safe container. Cover and freeze until solid.
Fond. I just disovered this is not just a feeling. It is also a word used to describe the browned bits in a pan after sauteeing something in it. But it is pronounced without the D. So just say, "Fahn" and you'll sound all cool among the foodie people. Today, we're going to learn how to deglaze and make a sauce with that stuff called...Fond. Click the photo to learn all about it!
Apparently this is a thing. A Canadian thing. I'm making it a Belinda's Jammin Kitchen thing today. Presenting....
POUTINE. Dieters, step aside a sec...
Authentic Canadian Poutine.
cook time 20 minutes
servings maybe 6...but as a side.
4 pounds russet potatoes cut into 1/4 inch matchsticks
2 of your favorite beers I used a Canadian beer (can sub water)
4 tablespoons unsalted butter
1/4 cup flour use a gluten free flour blend if needed
1 shallot finely minced
1 clove garlic minced or grated
3 1/2 cups low sodium beef stock*
1/2 cup stout beer or more beef stock
2 tablespoons ketchup
1 tablespoon balsamic vinegar
2 teaspoons worcestershire sauce
salt and pepper to taste
canola oil for frying
3 cups cheddar cheese curds
Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.
Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.
Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.
Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries. Dig in immediately... as if you could wait!
Oh, I love these. It's like opening a gift. Oh look, It's a Shrimp Boil! I love it, thank you!!
1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
½ pound andouille sausage
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
3 teaspoons minced garlic
juice of ½ lemon, plus lemon wedges for serving
3 tablespoons, melted + ½ cup butter, divided
chopped fresh parsley, for topping
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ¼ teaspoon dry mustard, ⅛ teaspoon each allspice, cloves, and a pinch of ground ginger.
For my Weight Watcher friends! Also, if you aren't on weight watchers, you could still use this list as a guide to pad your meals to make them bigger without GETTING bigger. Example. Let's say you ordered lo mein from the chinese place. It's so fattening because they don't care how much oil they're using, they're cooking it up with abandon! So, shred and steam up a bunch of cabbage and add it to the lo mein and it stretches it out to more servings or, bigger servings and lowers each serving's calorie count. Another example, if you're having a gravy heavy meal, throw some cooked green beans (no butter or oil) - they are GREAT with gravy. Here is a list of "0" point Weight Watchers foods that you can use to get creative. Enjoy!
Combine water, grits and salt in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Stir in milk and 1 tablespoon butter. Continue cooking an additional 1 to 2 minutes or until thickened.
Combine remaining butter and next 6 ingredients (through salt) in a large non-stick skillet; bring to a boil. Add shrimp, and cook 3 to 5 minutes, stirring occasionally, or until shrimp are done. Spoon over grits! MMMMMmmmm.....
I MADE VEGETABLE SOUP AND I LIKED IT. Film at eleven.
One tablespoon of olive oil in a pot. When it's hot, throw in some chopped onions and cook until tender. Or until brown/black because you got distracted with laundry before you got back to the stove. No matter, this just adds more flavor. Now, add minced garlic, largely diced zucchini, frozen peas ' n carrots, a can of rotel, the corn cut from one previously cooked cob of sweet corn (we had a leftover one from last night, otherwise just use frozen corn), a cup of water and a knorr vegetable bullion cube. Spices are next. Add what you like. I used a little of each of chili powder, nutmeg, coriander, basil flakes, cayenne for some heat and salt and pepper. I also added a little balsamic vinegar and worchestershire for punch. Let that simmer about a half hour and then add just a splash of cream. Place about a half a cup of cooked rice - your choice: basmati, brown, left over chinese restaurant white, etc... into your bowl and ladle this soup over it and it will be delicious, I swear. The sweet corn and the cayenne made this more than just boring old veggie soup. It made it cool like Fonzi, I swear. Here is a picture of mine as leftovers for lunch just an hour ago:
What IS mustard anyway?
Ever wonder about certain foods or condiments? Click the photo for the complete wiki lowdown:
Start the day off healthy AND delicious! Recipe after photo courtesy of shelikesfood.com
Prep Time: 10 mins Cook Time: 20 mins Yield: 12 Category: Breakfast, Gluten Free, Vegan
4 cups old fashioned oats, gluten free certified if necessary
1½ teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
2⅓ cup unsweetened almond milk
¼ cup coconut sugar or brown sugar
2 teaspoons vanilla extract
⅓ cup pure maple syrup
1 cup blueberries, fresh or frozen
1/2 cup sliced almonds
Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is combined.
Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it’s important to mix well before each scoop to make sure you get an even combination of milk and oats.
Bake oatmeal cups for 20 minutes, or until cooked through.
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
Lo Mein. I love Lo Mein. I love it so much, I'm actually thinking of having it tonight, one last time before I go completely grainless for the month. (I'm attmepting the beans greens and protein thing - another story, another attempt, ugh...ANYway)
Here's a picture and how to make some!
8 ounces lo mein egg noodles*
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 red bell pepper, julienned
1 carrot, julienned
1/2 cup snow peas
3 cups baby spinach
FOR THE SAUCE
2 tablespoons reduced sodium soy sauce, or more, to taste
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha, or more, to taste
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain well. Coupons
Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
Stir in egg noodles and soy sauce mixture, and gently toss to combine.
*Spaghetti, linguine or bucatini can be substituted.
I made up a stew last night. It doesn't even have a name other than Thai Shrimp Stew by Belinda. haha. My taste buds knew what I wanted, and I want this type of Thai food often so I usually have all the goods on hand to create something yummy. I only wish I had taken a photo of it, but I just forgot. It will look something like this though, just imagine little black sesame seeds sprinkled on top and this is pretty much it. Recipe and method follows just under the photo:
1 Tablespoon of extra virgin coconut oil
1 Knorr Shrimp flavored bullion cube
2 Cups water
1 Can of full fat coconut milk
Sprinkles of garam masala (you can buy a little jar of this in the spice section), turmeric, dried basil, and ginger (see method below about this sprinkling thing I do)
1 Generous tablespoon of chili paste
Salt and pepper
juice of half a lime
chopped red bell pepper
chopped handful of kale
I cup cooked rice (Your choice: Jasmine, basmati, etc. I used brown rice this time)
Chopped quarter of a large vidalia onion
Half a small produce container of baby bella mushrooms, roughly chopped
One pound or a little less (to taste) of peeled shrimp
Half a cup of chopped fresh cilantro
Black sesame seeds
Chop and simmer the onions and peppers in coconut oil until tender.
Add kale and mushrooms, cook until tender.
Add shrimp bullion and two cups of water.
Simmer until bullion has dissolved
Add salt and pepper, lime juice, coconut milk, chili paste and stir all together.
Add spices. (NOTE: I like to sprinkle fine powdery spices in a thin layer across the whole surface of the food in the pan. I find for my tastes, that this is a perfectly measured amount for the soup if the diameter of the pot and the depth of the soup are relatively the same. If you are cooking something in a more shallow deep skillet, then sprinkle just a tad less across the surface.)
Stir in the cooked rice and cilantro.
Now it's time to add the shrimp. It's delicate and will lose it's bouncy texture if you add it too soon and will turn rubbery and lose it's flavor if allowed to cook too long. So we add it last and watch it until it is just past translucent and still plump.
Lastly, add the black sesame seeds after soup has been poured into bowls. This is not only for looks, the black sesame seeds sprinkled over the yellow soup with bits of red pepper and pink shrimp - pretty! - but also allows a bit of seed-like texture that goes well with the rice. (NOTE: Never add it too far ahead of serving. The black color of the seeds will leach into the food and turn it all grey and weird looking. Always leave black sesame for very last.)
I had this last night and will enjoy it again tonight! OXOX
Who would love an island style cocktail? ME ME ME!!
Pineapple Coconut Mojito
1 6-oz can pineapple juice
1/2 cup coconut water
2 Tablespoons lime juice
4-oz. rum (optional)
1/2 cup La Croix Lime sparkling water
Garnish: pineapple wedges, cherries
In a cocktail shaker, combine pineapple juice, coconut water, lime juice and rum. You can either serve over ice immediately or chill in refrigerator until your party starts.
Fill 2 tall glasses with ice and divide rum mixture evenly. Add 1/4 cup sparkling water to each glass. Garnish with a pineapple wedge & a cherry, if desired. If making a pitcher, add sparkling water just before serving.
Nutritional yeast. Or as they call it in the Thug Kitchen cook book: Nooch! The low down is here, from Cadry's Kitchen:
I'm going to try this once and for all. I keep hearing about it, it seems to be a thing, it is still around so it must be worth it. I will however add some nuts to it because brownies without nuts are weird to me. But add or don't add, this is totally up to your personal preferences. Here are Black Bean Brownies: