Sweet Onion Casserole

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Many of my friends prefer going out to eat or ordering in for dinner. I personally think it is easier to throw a chicken in the oven, rather than figure out the kind of food we all want to eat and where to go. Now that it is so cold, I just don’t want to be outside more than I need to be.

So, cooking is my choice, but let’s see if I can convince some of you why you should choose to cook. 

First, cooking saves you money. Eating simple homemade food is much cheaper than eating at a restaurant. Even purchasing processed food at the grocery store will cost you more and so will going out for pre-made food. You can do cost-effective planning, like making larger portions so you will have leftovers. Most families (mine included) love leftovers!

Second, you know exactly what is going into your food. I know when I go to a restaurant, I ask a million questions about the preparation of the dish and what ingredients they use. Cooking at home will ensure that you have control of what is in your food such as sugar, oils, and salt. 

Third, cooking keeps you healthy. Let’s face it, you probably will not be making french fries at home with all the work that goes into it. You will choose something easier, with simple ingredients that will help you maintain a healthy lifestyle!

Last, and most important, cooking at home brings the family together in a comfortable, healthy environment. It strengthens family bonds, gets everyone to talk and just be together (and you know I’m all about that).

This is one great dish to bring your family together. It is packed with “wow”, “yum” and “please, give me some more”! The onions roast to achieve perfect sweetness. The two cheeses add that gooey deliciousness and the allspice gives it its savory goodness. This dish comes together fast and easy. I changed it up a bit (as per usual), by adding more of the two kinds of cheese the original recipe called for. I also let it brown more on top by keeping it in the oven just a bit longer.

This recipe is adapted from Myrecipes and will serve 6 people who will choose a gooey casserole over take-out from here on out!

Ingredients for Sweet Onion Casserole:

1 teaspoon olive oil
4 cups chopped sweet onion (about 1 3/4 pounds)
1/2 cup uncooked long grain rice
2/3 cup whole milk
1 cup shredded Gruyere cheese, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
1/2 cup Parmesan cheese, divided
1 tablespoon parsley, chopped
Cooking spray

Preheat oven to 325°F.

Heat a large skillet over medium heat.

Add oil.

Swirl to coat.

Add onion; sauté 5 minutes or until tender.

Place in a large bowl.

Bring a pot of water to a boil.

Place rice in.

Let cook 5 minutes.

Stir rice, milk, 1/2 cup Gruyere cheese, salt, pepper, and allspice into onion mixture.

Spoon onion mixture into an 8-inch square baking dish coated with cooking spray. 

Sprinkle evenly with Parmesan Cheese and remaining Gruyere cheese.

Cover and bake for 40 minutes.

Uncover and bake an additional 5 minutes.

Top with parsley, if desired.

It’s that simple!

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Sweet Potato-Carrot Mash

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I am planning a bridal shower for my niece! I am very excited for the outcome, but there is so much to be done between then and now. Luckily, I am not alone and her other aunts are helping me brainstorm.

Just as luck would have it, we know she loves to cook. So, we are planning her shower with cooking as the theme. First, there will be a table when she walks in with 4 mugs with the letters L-O-V-E (1 letter on each mug) that will be filled with flowers. There will also be mason jars filled with candy. There will be a picture of the bride and groom of course, as well as her bridal shower invitation.

I am particularly excited about the flowers. For each table, I chose a special piece related to cooking to hold the flowers. There will be a crockpot, a blender, a wooden spoon holder, a colander and a coffeemaker, and a KitchenAid, all filled with flowers to adorn each table. Was this the perfect theme for me to work with? I am having the best time ever planning it. I will be sure to write it up and show you the pictures of the finished product.

Time to take a break and get to my recipes for the day. I wanted to make a casserole but was tired of the same old. As I was doing my homework I came across a few recipes with the same combination, I just deleted a few things and added some others. I think this recipe came out pretty perfect. It isn’t all about the brown sugar or marshmallows. It is a simple mix of two sweet ingredients that become more intense and delicious when roasted. The honey enhances the sweetness and the nutmeg adds that savory goodness.

This recipe will serve 8 people who will be sure to replicate it themselves.

Ingredients for Sweet Potato Carrot Crisp

4 medium sweet potatoes, peeled and cubed
2 pounds carrots, peeled and cut into 1/2 chunks
1 small onion, diced
2 tablespoons honey
2 tablespoons butter
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground nutmeg

For the topping:

3/4cup soft bread crumbs
1/4 cup chopped pecans
2 to 3 tablespoons butter, melted

Preheat oven to 450F.

Place sweet potatoes and carrots in a large baking pan.

Roast in heated oven for 30-40 minutes or until you can stick a fork in them easily.

When they are finished, transfer to a blender or food processor.

Working in batches, pulse with the next six ingredients until smooth.

Pour into a greased 2 1/2 quart baking dish.

Combine topping ingredients; sprinkle over sweet potato mixture.

Bake covered for 30 minutes. 

It’s that simple!

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Mushroom Quiche

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This Christmas marked my 10th annual Christmas dinner for all my friends and local family. I basically do the same decor as Thanksgiving (pictures to come!) and the same kind of menu, it’s just for half the amount of people. It may seem like a lot to do two large dinners so close together. The truth is, I get to invite all the friends that I love so much and shower them with the same warmth I give my family. They are very important to me as well and most of us have shared our friendship 15 plus years. Dinners are easy to do when they are done from the heart.

I just realized that this is my first quiche recipe. For those of you who do not know, a quiche is a dish made up of custard-like mixture usually filled with eggs, milk or cream, cheese, and combined with vegetables, meat or seafood, all surrounded by a pastry dough. When I was first learning to cook, I stayed away from making a quiche as I wanted to wait until I was more experienced. As it turns out, it is not as difficult to make as I thought!

This easy mushroom quiche is out of this world. The recipe starts off with a premade pie crust (which I usually keep a secret, although it is quite clear in the pictures).

When the crust is baked, it is the perfect pouch for this creamy delight. It is a perfectly baked combination of fluffy eggs surrounding mushrooms and cheesy deliciousness. I couldn’t resist more than one helping, it is just that good. Put this one way up on your “must try” list if not first!

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This recipe is another great one courtesy of Southern Cooking and will serve 8 to 10 people who will beg you to make it again next year.

Ingredients for Mushroom Quiche:

1 1/2 tablespoons unsalted butter
1 small onion finely chopped
Salt and freshly ground black pepper
1/2 to 3/4 pounds mushrooms, trimmed, wiped clean with a damp towel, and sliced 1/4-inch thick
3 tablespoon white wine or vermouth (optional)
3 tablespoons finely minced fresh herbs such as parsley, thyme, rosemary, and/or basil
1 9- to 9 1/2-inch partially baked crust (place in oven at 350°F for 8 minutes) 
1/4 cup grated Gruyere, Swiss or sharp white cheddar cheese
3/4 cup heavy cream
2 large eggs
2 scallions, white and pale green parts only, thinly sliced (optional)

In a large skillet (preferably one that is nonstick) melt the butter and toss in the chopped onion.

Season with salt and pepper; cook and stir over medium-low heat until the onion is translucent, about 2 minutes.

Add the mushrooms; season again with salt and pepper.

Turn the heat up to high and cook, stirring, until the mushrooms are softened and browned here and there, 5 to 8 minutes.

At first, the mushrooms will sop up all the liquid in the pan, then they’ll exude it, then take it up again.

Add the wine (if you are using it); bring to a boil and cook until wine disappears.

Sprinkle mushrooms with 1 tablespoon of the mixed herbs and cook 30 seconds more.

Turn mushrooms into a bowl to cool at least 15 minutes.

When you are ready to make the quiche, center a rack in the oven; preheat oven to 350°F.

Put the partially baked pie crust on a foil-lined baking sheet.

Sprinkle half the grated cheese evenly over the bottom of the crust and top with the remaining herbs.

(No guessing this pie crust isn’t home-made!)

Spoon the mushrooms over, avoiding any liquid that may have accumulated in the bowl.

Lightly beat together the heavy cream and eggs just until well blended; season with salt and pepper.

Pour over the mushrooms.

Top evenly with the sliced scallions ( if you are using them) and the remaining cheese.

Carefully slide the baking sheet with the quiche into the oven; bake for 30 to 35 minutes or until the custard is uniformly puffed (wait for the center to puff) light golden, and set.

Transfer quiche to a rack, cool until it is just warm or at room temperature before serving.

It’s that simple!

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Spinach Gratin

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It’s important to do something you enjoy every day. For some of you, it might be meditating, yoga, knitting or sitting down with a good book. All of us need to learn how to indulge in more “me” time. Allowing ourselves to have self-care routines is so important for our health and happiness! I would like to share with you why I get so much joy out of cooking. It gives me the chance to be creative and have some “me time”. Chopping, stirring, mixing, and tasting are pretty much my therapy. It relaxes me and helps me unwind. All of the little steps are like meditation for me and clear my mind quickly.

Cooking is fun to do together as well. Preparing meals with my sister-in-law, my nieces, nephews, and cousins have become both mine and their favorite way of spending time together. We share some of our best memories and laughs during holiday cooking.

Dinner time at my house was always sacred. Everyone knew they had to be present. Even my husband, who has a demanding schedule would make sure he was home for dinner every night. When he knew he would be late, we waited for him. Why? Eating brings people together. It focuses on being with the people you love, and in the company of food, what can be more important than that?!

I am pretty sure this recipe is a no-stressor for the holidays. It is a “short-on-time” or “make-ahead” that will please anyone who is at your table. The cream and milk provide that cozy comfort food feeling. The cheeses add a scrumptious gooey goodness and the nutmeg gives it a wonderful savory flavor. This going to make your holiday meal truly special.

This recipe is another great one courtesy of Ina Garten, and will feed 8 people who will never want to leave the table.

Ingredients for Spinach Gratin:

4 tablespoon (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat oven to 425°F.

Melt the butter in a heavy-bottomed sauté pan over medium heat.

Add the onions and sauté until translucent, about 15 minutes.

Add the flour and nutmeg and cook, stirring, for 2 more minutes.

Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.

Add 1/2 cup of the Parmesan cheese and mix well.

Season to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. 

Bake for 20 minutes until hot and bubbly.

Serve hot.

It’s that simple!

Mazel

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Spice-Roasted Butternut Squash

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I have a love-hate relationship with snow. I love it when it is falling and the trees and ground are magically dusted white. I love the stillness and the quiet of falling snow. The snow causes stillness in us as well, so many of us are working or running around every day, and the snow gives us an excuse to pause. I often keep a brisket or some other comfort food in the freezer so I can take it out the night before a snowy day and cook a hearty meal for my family. I enjoy having to spend the entire day at home because I do not get many of them.

Then there is the other side to snow. The cleanup. The shoveling. The hazardous driving. The ugly dirty snow on the side of the streets. The cold wetness. We had a very treacherous snow day on the east coast this year right before Thanksgiving. Not one weatherman called it right. They told us it would be only about 3 inches. I happened to be out that day.

As I left to go home, I noticed the street I usually take home was at a standstill. I thought maybe there was an accident, so I patiently waited.. and waited. 2 1/2 hours later we began to move, slowly. Cars couldn’t get up even the smallest of hills. I prayed that would not happen to me. There were an unfathomable amount of jams in both directions because of people trying to go around the stuck cars. I tried to avoid the traffic, often ending up in even worse traffic. That evening a 10-minute ride home from the grocery store took me 3 1/2 hours. Everyone was blindsided by this storm and everyone driving was frustrated and scared.

If I hear snow in the forecast, I will be staying home.

That said, here is a recipe that you can make quickly on a snow day and have the rest of the day all to yourself. This butternut squash dish has all the right ingredients for an aromatic comfort food. The cumin and coriander add a savory deliciousness. The cayenne pepper packs in just the right amount of heat. This is a dish that is so easy to make and so yummy to eat.

This recipe is courtesy of Food and Wine and will serve 6 people who will want to be snowed in with you during every storm!

Ingredients for Spice-Roasted Butternut Squash

One (3-pound) butternut squash peeled seeded and diced
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Preheat oven to 425°F.

In a large bowl, toss the squash with the olive oil, cumin, coriander and season with salt and pepper.

Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and slightly browned, tossing once halfway through.

Transfer to a bowl and serve.

It’s that simple!

Beautifully carved watermelon at our hotel in Barbados!

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