Crispy Potato Casserole

First, let's talk life.

For some reason, as Hannah admitted the other day, I've had creative burnout lately. Perhaps it's because I was doing an exercise program which used up lots of my energy. Or maybe because I injured my wrist and everything feels like twice the work as usual. Or it could be that I've just been in a lazy slump.

Whatever the case, it feels like I've been going through the motions and haven't been able to make as many things for you guys as I'd like. And that saddens me. Hopefully December brings renewed creativity!

But about these potatoes.

I must admit that the biggest selling point for this dish is the presentation. All the thin, crispy slices of potatoes look so pretty and impressive. 

You could easily please many people by adding cheese and cream to your potatoes (I'm not saying those are bad additions to potatoes by any means), but sometimes potatoes look their best when they're simple. And if anyone is saddened by the lack of dairy products, you can serve these with sour cream. Pesto is also a delicious condiment.

Notes:

• You don't want to over-cook these potatoes. There is such a thing as too crispy. Mine were on the edge.
• Unless you detest it, please don't skip the thyme. It really helps to deepen the flavors.

Crispy Potato and Bacon Casserole

Adapted from Joyously Domestic | Makes 4 servings

Printable Page

Ingredients:

• 5 medium-sized potatoes (I used russets and reds, but I think golds would work as well)
• 4 tablespoons butter, melted
• salt and pepper
• 3 1/2 ounces bacon, chopped into little pieces
• thyme sprigs (fresh or dried)

Directions:

Preheat your oven to 375 F (190 C). 

Peel the potatoes and slice them very thinly. Brush a round baking dish (mine was about 7 inches) with some of the butter. Arrange the slices upright in the dish. Pour some of the butter over the potatoes and brush the rest on top of the potatoes.

Sprinkle with salt and freshly ground pepper. Bake, uncovered, for 1 hour and 25 minutes. If the potatoes start to look too dry, brush them with some of the butter in the bottom of the pan.

Meanwhile, as the potatoes are baking, cook the bacon in a cast iron skillet over medium heat until crispy. If you don't like your bacon overly crispy make sure to under cook it slightly. 

Sprinkle the bacon over the potatoes, add a few sprigs of thyme and slide it all back into the over for another 25-35 minutes, or until the potatoes are nicely crisped (but not over-done). Add a bit more salt and pepper if desired. 

Serve hot with sour cream or pesto. Any leftovers can be reheated in a pan with some butter.

Tuesday, November 25, 2014

Crispy Potato Casserole

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Simple Sage Stuffing/Dressing from Scratch

This was originally posted on November 19, 2012 on Cooking for Seven. Stuffing is one of my favorite Thanksgiving dishes, so I'm re-posting it here!

Confession: I have a special place in my heart for boxed Stove Top dressing. Granted, my mom doctors it up quite a bit with wild rice and turkey, but there’s just something about it that says “Thanksgiving” to me.

I’ve always wanted to try making stuffing from scratch. Though tasty, boxed dressings are often loaded with unnatural ingredients. But making it myself always seemed a bit daunting. How are you supposed to find a recipe with just the right amount of spices so it’s tasty and liquid so it isn’t soggy?

Then I decided to jump right in and give a recipe a try. To my surprise, it was uber easy and no-fuss.

Will it replace your beloved Stove Top? No. But what could without using high fructose corn syrup, hydrogenated oils and MSG? Is it a good natural, healthy alternate? Definitely yes!

The beauty of this recipe is that it’s a great canvas for your culinary creativity. You could so easily add your favorite ingredients: cranberries, wild rice, turkey, nuts, whatever you please!

Recipe Notes:

If you’re using homemade or low-sodium chicken broth, you’ll probably want to add a little extra salt to the stuffing mixture.

Simple Sage Stuffing from Scratch | adapted from Martha Stewart | Printable Page | makes 4-6 servings

Ingredients:

• 1 loaf bread (whole wheat, white, or whatever you please) torn into bite-sized pieces to make about 8 cups
• 2 tablespoons butter, plus more for baking dish and foil
• 2 celery stalks, diced
• 1/2 large onion, diced
• Coarse salt and ground pepper
• 1-2 teaspoons dried rubbed sage (depending on how “sagey” you like your dressing)
• 1/2 teaspoon celery seed
• 1 eggs
• 1 3/4 cups low-sodium chicken broth

Directions:

1) Preheat your oven to 350° F (175° C). Place the bread crumbs on two rimmed baking sheets and bake in preheated oven until nice and dry, about 14 minutes, stirring & rotating the pans halfway through baking. Set aside to cool (these can be made ahead of time and stored in an air-tight container for up to 1 week).

2) In a medium skillet set over medium heat, melt the butter. Add the onion and celery, season with salt + pepper to taste, and cook until nice and tender, about 8 minutes. Add the sage and celery seeds and cook for an additional 3 minutes.

3) Place the bread crumbs in a bowl and add the sauted vegetables. In a separate bowl, mix together the chicken broth and egg. Add to the bread crumbs and toss together until evenly moistened. If you’re using homemade or low-sodium chicken broth, you may want to add a bit more salt at this point.

4) Place the stuffing in a buttered 13×9-inch pan or a 10-inch cast iron skillet and bake at 350 until warmed and the bread has soaked up the broth, about 25-35 minutes. You can also store the un-baked dressing in the refrigerator until ready to heat.

Thursday, November 14, 2013

Simple Sage Stuffing/Dressing from Scratch

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Oven Roasted Brussels Sprouts

This was originally posted on October 22, 2012 on Cooking for Seven. I enjoyed these so much last fall, and I'm excited to roast up another batch.

Perhaps I have been spared a bit of the usual hatred for Brussels Sprouts by the simple fact that my mom didn’t cook them much when we were kids. Of course I’d heard so many bad things about this leafy green that I somehow had it in my mind that they were gross and to be avoided.

Then I saw beautiful pictures of roasted Brussels Sprouts floating around the web. They didn’t looks so bad. In fact, they looked pretty good, delicious even.

So I purchased a small bag from our local health-food store and roasted them up. They. Were. So. Good. It is my firm belief that roasting will transform nearly any vegetable into something scrumptious (perhaps with the exception of beets).

These little veggies pack a pretty good nutritional punch as well. Just one cup provides over 100% of your daily intake of vitamins K and C. Perfect for a pregnant me.

If you are an avid Brussels Sprouts hater and have never tried roasting them, may I suggest purchasing a small bag and giving it a try. There’s not much to lose, and you may find that you love (or at least don’t hate) them.

Note: this is a method, not a recipe with specific ingredient amounts. Tailor it to your own tastes!

Oven Roasted Brussels Sprouts | by Erica Lea | Printable Page

Ingredients:

• Brussels sprouts
• olive oil
• salt & pepper to taste
• good-quality butter for serving, optional (my favorite brand)

Directions:

1) Preheat oven to 400 degrees F (205° C). Wash the Brussels sprouts and remove the outer layer of leaves and any that are yellow or ugly-looking. Cut off the brown stubs and slice in half.

2) Arrange the sprouts on a rimmed baking sheet or shallow roasting pan, cut side up. Drizzle with good olive oil and sprinkle with salt and fresh-ground pepper.

3) Roast in preheated oven for 15 minutes, flip the sprouts over and cook for an additional 10 minutes, or until the sprouts are tender and the outsides are nicely colored.

4) Serve with extra salt and pepper and (my favorite) good-quality butter. Enjoy!

Monday, September 9, 2013

Oven Roasted Brussels Sprouts

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