Oven Tacos

I hate to admit it, but it was only a year ago when my kids first learned what a taco was.  I know.  (Can we still be friends, Jessie?!).  The discover happened when I brought a book home from the library titled Dragons Love Tacos.  After reading the title, before cracking open the book, one of my gingersnaps asked, "Mom - what's a taco?".

Um.  What?  Seriously?!

Well you know what that meant.  I promptly added tacos to our menu for the next week.  And everyone loved them.  Except for the whole falling apart thing.  I think deep down that's why I never made tacos for my family.  The whole falling apart after the first bite thing is just a little too messy and annoying.  My kids were feeling it.

But tonight I made these.  Oven tacos are it!  With the meat, cheese, and beans already baked into the shell, there isn't much left that tends to fall out and everything just held together better.  My son made it down to his last two bites of taco before things crumbled to bits - and he was so proud of himself!  Three cheers for oven tacos!


adapted from MIH

1 lb. ground beef
1 small onion, diced
2 Tbsp. taco seasoning
1 Tbsp. tomato paste
1/4 cup water
1 cup refried beans
1-2 cups grated cheese
10-12 hard taco shells

Taco topping ideas:
lettuce
spinach
tomato
salsa
avacado
sour cream
olives

Preheat oven to 400.

In a large skillet, brown meat and onion on medium-high heat.  Drain off any excess liquid and grease.  Return to pan and add seasoning, tomato paste, water, and beans.  Mix well and cook for a few minutes.

Spoon the taco meat mixture into the taco shells and place into a 9x13 baking dish, standing up.  Sprinkle cheese over the top of the taco meat in each shell.  Place pan in oven and bake for 10-12 minutes or until the cheese has melted fully.  OR, do it in two batches so you get extra fresh tacos!  As you pull out the first batch of 4-5 tacos and serve everyone, quickly throw together the rest and let them bake while you are enjoying your first taco!

Remove from oven, throw on your toppings, and enjoy!

Pumpkin Cranberry Nut Bread

I love flipping through the Penzeys catalogue for the recipes and found this one last week.  This bread would be absolutely perfect in the Fall, but my feeling is there's never a wrong time to eat pumpkin!  I really liked the hint of orange, but the second loaf (the recipe makes two) started drying out after a couple of days so I'd make sure to have enough people to share the bread with, or go ahead and stick a loaf in the freezer for another time.
  

3 1/2 cups flour

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

2 tsp. grated orange rind

3/4 cup butter, softened

1 cup sugar

3 eggs

1/2 tsp. vanilla extract

1 15-oz. can pure pumpkin purée

1 cup dried cherries

1/2 cup chopped nuts of your choice


Preheat oven to 350°.
Combine the dry ingredients and set aside. 
In a mixing bowl, cream together the butter and sugar. Add the eggs, one at a time, mixing after each one. Add the vanilla, pumpkin and dry mixture approximately 1/2 cup at a time, alternating between the pumpkin and dry mixture until all is combined. Stir in the cranberries and nuts. 
Divide the batter between two 8x41/2-inch greased and floured loaf pans and bake at 350° for 55-65 minutes. 

Sweet Potato Hash with Sausage and Eggs

I mentioned this on my top ten list yesterday and realized then that I'd never posted the recipe.  How have I been holding out you for so long?  Truly.  This dish is amazing.  The ingredients may seem a strange combination, but you have to trust me that everything comes together to create an irresistibly savory and filling meal.  It could easily work for a brunch, and a lot of it can be made ahead of time.  Try it.  You'll like it!

2 pounds onions, about 2 large
1 tablespoon unsalted butter
Table salt
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes, about 3 large potatoes, ideally organic
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To serve:
Large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve

To make the hash:
Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.

Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.

While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.

When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.

Refrigerate the cooled hash for up to 5 days.

To serve:
Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.

Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)

Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

My Favorites from 2013

Happy New Year!  I can still say that, right?!  We are finally settling in back home after a month of traveling to be with family for the holidays.  The trip was wonderful, but now it's back to the real life of daily responsibilities, which is why there haven't been many new recipes showing up here lately.  My family has definitely been eating, though, and I have some good things to share.  But I wanted to do a little re-cap of last year and post my top 10 recipes from 2013.  In no particular order, here is a list of things I would say you've got to try.  Happy Eating!



Pumpkin Waffles

Mango Blueberry Quinoa Salad

Sour Cream Chocolate Banana Bread

Carne Adovada

Summer Pesto Pizza

Sweet Potato Hash

BLT Salad

Butternut Squash Lasagna

Chewy Double Chocolate Cookies

Herb Cheese-stuffed Salmon

Sausage, Kale, and Barley Stew

I made a few changes to the recipe card that was in my veg box, which included a large bunch of cavolo nero, and this is what we ended up with.  A delicious and heartily filling stew that everyone loved.



oil for frying
6-8 sausages (I used a mild Italian, but an apple variety or a traditional English banger would be nice)
1 large onion, chopped
2 carrots, peeled and chopped
1 cup barley
1 tsp. chopped fresh rosemary
4-5 cups chicken or vegetable stock (start with four and use more as needed as the barley cooks)
salt and pepper to taste
large bunch cavolo nero or other kale, leaves stripped from the stalks and roughly chopped


Heat 2 Tbsp oil in a large pan.  Add the sausages and fry, turning now and then, until nicely browned all over.  Remove and set aside.

Add a little more oil to the pan and let it heat up.  Add onion and carrots and fry on medium heat for 5-6 minutes or until softened.  Add the barley, stir for a minute, then add the rosemary and stock.  Season well with salt and pepper.  Bring to a boil, then lower heat and simmer for 10 minutes, partially covered.  Return the sausages to the pan and simmer for another 20 minutes, partially covered.  Add chopped kale and simmer until wilted, 5-10 minutes, uncovered.  Add more stock a little bit at a time if the pan is getting too dry.  Check seasoning, add salt and pepper as needed, and serve hot with a crusty loaf.

Curried Carrot, Lentil and Coriander Soup

Making soup for my family is hit and miss.  Even if I place an enticingly warm baguette on the table, I never know how my little gingersnaps will respond.  Thankfully, this nutritious and tasty soup went over great and was a big hit!  The recipe came in our veg box, along with bright orange carrots and potent onions that went straight to the pot!  Personally, I prefer a bit of texture in my soup instead of blitzing the entire batch in my Vitamix before serving.  But it seemed to work with this one so I'll just go with it next time.  Make sure you use a good quality stock and season well.

2 Tbsp oil

1 large or 2 small onions, chopped

2 garlic cloves, finely chopped

1 tsp grated fresh ginger or 1/2 tsp ground ginger 

1 Tbsp curry powder

4-5 large carrots, peeled and chopped

1 cup dried red lentils, rinsed and drained

4 cups vegetable or chicken stock

15oz can diced tomatoes

1 bay leaf

salt and pepper to taste

handful fresh coriander (or cilantro), chopped

plain yogurt to serve, optional

Heat the oil in a pan, then add the onion and gently fry for 7-8 minutes.  Add the garlic, ginger, curry powder and carrots and fry for 2 minutes.  Add the lentils, stock, tomatoes and bay leaf.  Season.  Bring to a boil then simmer for 20-25 minutes, until the carrots are tender.  Add the coriander then blitz in a blender.  Check the seasoning and serve with a dollop of greek yogurt.

Overnight Egg Sandwiches

I'm all about make-ahead breakfast recipes.  I saw this in a Penzeys magazine and knew it would be a hit.  Similar to a breakfast casserole or soufflé, you can cater the "filling" to your family's taste.  This recipe makes a full 9x13 pan, but the leftovers were good again the second day with a little help from the toaster oven.  

10-12 slices sandwich bread

1/2 cup butter, softened

2 cups shredded cheese - your choice

10 large eggs

2 1/2 - 3 cups milk (the amount of milk should be roughly equal to the volume of eggs)

1/4 tsp salt

1-2 tsp seasoning of your choice (I used Italian)

Optional Ingredients - pick and choose to suit those at your table:

1/2 lb. cooked, cumbled bacon

1/2 lb. cooked, crumbled sausage

1 small onion, minced

1 cup thinly sliced mushrooms

1 cup fresh spinach, chopped

1 cup diced cooked vegetables like bell pepper, broccoli, leek, corn

Spray a 9x13 glass baking dish with non-stick cooking spray.  Butter one side of the bread slices.  Cover the bottom of the dish with the bread butter-side-up.  Put the cheese and other fillings on top of the bread.  Add another layer of buttered bread.  Whisk the eggs, milk, salt and seasonings together thoroughly.  Pour over the bread, cover and refrigerate overnight.

Take the baking dish out of the fridge and place in a COLD oven.  Set the temperature for 350F and bake uncovered of ragout 1 hour.  It'll get golden brown and puffy, kind of like a soufflé.  Serve immediately.

Pumpkin Pie Dip

I had a photo to go with this, but who knows when I'll get around to actually downloading and getting it on here.  And I'd hate for you to have to wait any longer to try out this festive dip.  Yum!



4 oz. cream cheese, softened
1 cup powdered sugar
3/4 cup pumpkin puree
1/4 cup sour cream
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
dash of cloves
caramel sauce to drizzle on top (optional)
graham crackers of gingersnap cookies for dipping


In a large mixing bowl, using an electric hand mixer on low speed, blend together cream cheese and powdered sugar until combined, then increase mixer to medium and beat for 1 minute until smooth and fluffy.  Add in pumpkin, sour cream, cinnamon, nutmeg, ginger and cloves and mix until well blended and fluffy, about 1-2 minutes.  Drizzle with caramel sauce, if using, and serve with crackers or cookies.  Store in refrigerator in an airtight container (if there's any left!).

Sweet Potato Pie

 I'd only heard of sweet potato pie a few months ago (true story).  It intrigued me.  Then, a few weeks ago, one of my gingersnaps found a book at the library titled Sweet Potato Pie.  We brought the book home, read the delightful story with colorful illustrations, and came to the end of the book to find none other than a recipe for sweet potato pie.  "Let's make it!!"  Ok!

Making it was as easy as . . . ahem . . . pie.  And I'm pretty sure this pie is my new obsession.  I don't know what it is, but I like it so much I've decided I'm making this on Thursday instead of a pumpkin pie (and if you know me, you know how much I love pumpkin).  The texture is similar to pumpkin pie, but the flavor is subtly different, a little less sweet, and so delicious!  So if you're looking for a change on your Thanksgiving table and sweet potato pie is a new concept to you like it was to me not long ago, I suggest this yummy dessert (topped with whipped cream, of course!).


1 pie crust
1 1/2 pounds sweet potatoes (approximately 3 large)
1 cup sugar
1/2 cup evaporated milk
2 large eggs
4 Tbsp butter at room temperature
1 tsp ground nutmeg
1 tsp vanilla
1/4 tsp salt
ground cinnamon

Preheat oven to 350.

Peel sweet potatoes and cut into chunks.  Boil or steam until tender, about 20 minutes.  Drain off water and put hot potatoes into large bowl.  Mash well.

Add all remaining ingredients except cinnamon and beat sweet potato mixture until smooth.  Pour warm filling into pie crust and sprinkle top with cinnamon.

Bake for about 1 hour, until filling is firm and crust is golden brown.  Let cool then serve slightly warm with whipped cream!

Butternut Squash Lasagna

My husband and I really liked this vegetarian version on one of our favorite dishes.  It was delicious with a light hint of cheese and herbs.  And once all the ingredients are prepped (which many can be done ahead of time), the lasagna isn't that hard to put together.  I used one butternut squash and one acorn squash, doubling the recipe to put a pan in the freezer for later.  


2 cups marinara sauce, homemade or purchased
9 lasagna noodles, cooked
1 egg
1/2 teaspoon salt
1/4 teaspoon fresh pepper
2 cups roasted winter squash 
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 cup grated Parmesan
2 cups shredded mozzarella, divided


Preheat the oven to 350F.
In the bottom of an 8×10 (I used 8x8) casserole, spread 1/2 cup of marinara sauce and top with three lasagna
noodles.
In a medium bowl, whisk the egg, salt and pepper together until foamy. Add the roasted squash and beat it into the egg until combined. Don’t worry if there are a few lumps.
Sprinkle the thyme and the Parmesan into the squash mixture and mix well. Spread the mixture over the lasagna noodles in the pan. Sprinkle with 1 cup of mozzarella cheese.
Layer another 3 noodles in the casserole and top with 1 cup of marinara sauce. Place the remaining 3 noodles in the dish and spread the last 1/2 cup of sauce over the top of them.
Finish the lasagna with 1 cup of grated mozzarella cheese and a few sprigs of fresh thyme. Top with 5-7 roasted tomatoes, if you wish.
Place in the middle rack of the oven and bake for about 45 minutes or until the cheese is golden and the sides of the lasagna are bubbling.
Remove from the oven and let stand for 10 minutes, then slice and serve.