Broccoli cheese casserole

This one is for Cheryl

6 eggs
6 Tbsp flour
8-10 ox shredded cheddar cheese
10 oz frozen broccoli
8 oz cottage cheese
3/4 stick butter
salt and pepper to taste

beat eggs, add in cheese, mix in broccoli

bake in 2  quart casserole dish at 350 degrees for 50-60 minutes


Notes and modifications:

You need to keep the quantity of cheese the same, but I've varied what kind of cheese.  It was definitely on purpose and not because I needed to use up dribs and drabs of what was left in the fridge.  ;-)

Comfort food

Here's something I make that I have never had a recipe for. My mom made it, and who knows where she learned it? Still it's cheap, hearty, and delicious. If you've never had scallop potatoes you're in for home-style a treat.


Scallop Potatoes

~ 5 lbs Potatoes, sliced, or enough to fill your casserole dish
~ 1 lb grated cheddar cheese
4-6 eggs
~3 cups milk
3 Tbs flour
1 onion, chopped
3 cloves garlic pealed
1 tsp pepper
ham (optional)

Put milk, eggs, flour, onion, garlic, pepper, and handful of cheese in blender, blend until smooth.

Grease casserole dish.
Layer potatoes and cheese (and ham if you want it) in casserole dish. Leave out one handful of cheese.

Pour milk/egg mixture over potato/cheese in casserole dish. Add more milk if it doesn't come to the top layer of potatoes.
Sprinkle cheese over the top of the whole thing and bake for 1 hr. in 350 degree oven.

It's done when the potatoes are just tender.


Notes and modifications:

You can use up whatever extra cheese you have around, I've even been known to throw sour cream or yogurt in the blender with this.

Ham is what I've always added, but you could add just about any leftover you had around that appealed.

This freezes fine. I put it in the fridge to firm it up, then cut into chunks that look like about a meals worth, wrap with plastic wrap, and freeze. Then just microwave it for a few minutes to heat. You could also take it out in the morning to thaw and warm it in the oven. I just never think that far ahead.

A quick meal

There are plenty of times in family life when you want a quick, inexpensive, but healthy, meal or snack. I especially appreciate food that my kids can heat up and serve themselves. This recipe fits all the way around.

Twice Baked Potatoes

Bake a lot of potatoes. (Specifics? Really? Sigh. Fine.)

Bake 5 lbs of potatoes at 350 for 1 hr. (Satisfied?)

Eat any you want with some grilled meat and a salad, or make a potato bar and call it dinner.

Let cool. You can even stick the potatoes in the fridge and get to them tomorrow or the day after.

Cut potatoes in half lengthwise, so that it easily lays with cut side up.

Scoop out potato with a spoon leaving skins and a thin layer of potato behind for structural support.

Put potato guts in a large mixing bowl, mash with milk/cream and large amount of butter (as if for dry mashed potatoes). Now add cheese, eggs, veggies, garlic, spices, salt, pepper, and/or meat to the mix. How much is up to you, as a minimum I would add 1 cup cheese and 2 eggs to 5 cups potato, with veggies and meat being optional. Taste as you go to get something you like. (Yes, I know about not eating raw eggs, but it hasn't killed me yet, and I'm not going to worry about it!)

Now you just scoop the mashed potato mix back into the shells, lay face up on a baking sheet, sprinkle with cheese and bake the stuffed potatoes again. (usually just enough to heat, ~ 20 min @350)

If any survive you can freeze the extras on the baking sheets, transferring to a freezer bag when they're hard. They only take a couple of minutes in the microwave to be toasty and yummy again.

If all the twice backed potatoes got eaten then next time try starting with 10 lbs of potatoes.

Notes and modifications:

I usually start with at least 7 lbs of potatoes.

My kids favorite twice baked potato is cheddar cheese, cream cheese, garlic, salt and pepper.
I like to add broccoli to this, and it's pretty good with ham and broccoli.

We've also made pizza potatoes using dried tomatoes, pepperoni, and mozzerella.
I'd like to try spinach and feta.

The sky is the limit when filling these, change the cheese type and the extras to make your favorite flavor.


A link to this post is also at Food Renegade "Fight Back Friday" for April 30 2010

Buttermilk

I like eating real foods. The more I move beyond my own reasons (it's cheap and tastes better) the more I'm finding it's also healthier than what's become the norm for the American diet.

I read Nourishing Traditions recently. Now I'm the sort of person who reads a cookbook like a novel, but this was a book that anyone could read for pleasure. Half of each page was commentary. I didn't check out references, but even if it was all bunk (which it wasn't), it was good bunk.

I was inspired. INSPIRED I say! So I made buttermilk. First I started with store bought cultured butter milk and the 1% milk we always have around. (We have it around because a lovely young man drives up to my house once a week and leaves some at my front door. How cool is that?) It worked. !!! Then I used the buttermilk I made to make - more buttermilk. That worked too! Man this is so exciting. !!! I got wild and crazy and asked the young man to leave a quart of cream and I made buttermilk with that.

Now I have died and gone to heaven. The cream turned into the absolutely best sour cream ever. Really. (Ask my husband, I let him have some. That's how much I love him.) I put a cup of my homemade sour cream in a jar and put it in the fridge to use with blueberries and pancakes. I left the rest out to finish curdling to see if I could make cheese.

Maybe this weekend I'll get wild and crazy and make my own yogurt.

I did ask the lovely young man to leave me a half gallon of whole milk this week.

Notes and Modifications:

4/2/10
I have felt perfectly justified in buying the cheapest cream cheese I could find, since I never noticed a difference in the quality of cream cheese.

Now I know better. I finished making cream cheese last night. The cream cheese I made by adding cultured buttermilk to cream (1:3 ratio) is amazingly delicious. Cost wise it works out about the same as what I'd pay at the store, so while this is a huge improvement on quality, it isn't a cost savings.

The cream cheese I made using purchased yogurt was as good as store bought, but not better. However, it was actually cheaper than store bought yogurt. I wonder if homemade yogurt works as well and if I'll notice a taste difference?