I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.
INGREDIENTS
3 Diced Parsnips
1 Chopped Onion
2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)
2 Pounds Potatoes
1 Stick Salted Butter
1/2 Cup Vegetable Broth
1 Teaspoon Worcestershire Sauce
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Peel and quarter potatoes. Boil in water until tender. While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan. Sauté the onions in butter until tender over medium heat for about 10 minutes. If you are adding vegetables, add them according to cooking time. Put the parsnips and carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add salt, pepper and Worcestershire sauce. Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes. Add more vegetable broth as necessary to keep moist. Mash potatoes in a bowl with remainder of the butter. Season with the salt and pepper. Place the vegetables and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown. Broil for last new minutes if necessary to brown. Serves 4
Now that the election is over how about whipping up some hearty pork enchiladas. These babies are delicious.
INGREDIENTS
1 Bunch Cilantro
1 Cup Sour Cream
7 Ounces Jalapeno Salsa
7 Ounces Prepared Green Chile Salsa
2 Pounds Cooked & Shredded Boneless Pork Chops
1 Diced Onion
12 Six Inch Flour Tortillas
4 Cups Shredded Monterey Jack Cheese
Preheat your oven to 350° F. To make the sour cream mixture puree the cilantro, sour cream, jalapeno salsa and 3 1/2 ounces green chile salsa in either a food processor or blender. Set aside. To make the pork mixture combine the shredded pork, diced onion and remaining green chile salsa in a large size bowl. Mix well. Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom. Place 3 heaping tablespoonfuls of the pork mixture inside each tortilla, roll up and place seam side down in the baking dish. Pour the remaining sour cream mixture over the top. Place the shredded cheese on top and cover the dish tightly with foil. Bake for 30 minutes or until the dish is heated through and bubbling. Remove from the oven and serve hot. Serves 6
Fall is around the corner and my Sweet Potato & Apple Gratin is the perfect fall dish. It’s easy to make and a real crowd pleaser.
INGREDIENTS
3 Cups Thinly Sliced Granny Smith Apples
1 Teaspoon Fresh Lemon Juice
1/4 Cup Maple Syrup
1/2 Teaspoon Kosher Salt
2 Tablespoons Olive Oil
1 Tablespoon Melted Butter
1/4 Teaspoon Freshly Ground Pepper
2 Slices White Bread
1/4 Teaspoon Ground Nutmeg
2 Pounds Peeled and Chopped Sweet Potatoes
Preheat your oven to 400° F. In a large size bowl combine the apples and lemon juice. Add the sweet potatoes, maple syrup, butter, salt and pepper. Grease a 13×9 baking dish. Pour the mixture into the prepared baking dish. Bake for 25 minutes and then stir the mixture. Bake for another 20 minutes after stirring. Put the bread in a blender or food processor and pulse until you have coarse bread crumbs. In a small size bowl combine the bread crumbs, olive oil and nutmeg. Sprinkle the bread crumb mixture over the potato mixture. Bake for another 30 minutes until golden brown. Remove from the oven and let sit for 10 minutes before serving. Serves 8