Tater Tot Poutine: Because WE CAN.

Poutine.  POOOOOOO-TEEEEEN.  It's just a really fun word.

And a delicious dish.  I mean, our friends up north have really nailed the comfort food arena.  Tim Horton's, beaver tails, Nanaimo bars, and POUTINE.  No wonder everyone is trying to move up there...I mean, that's the REAL reason, right folks?  Nothing to do with who El Presidente is.  Put on your best holier-than-thou act all you want---you REALLY just want to have unlimited access to Timbits and a double double from T-Ho's.  AND POUTINE.  Which, if you're not hip to it, is french fries, covered in fresh cheese curds, and then doused in rich brown gravy.  Go on, tell me you're not salivating.

Anywho...

I was perusing the cheese case at my local wine purveyor's the other day and found a package of jalapeno cheese curds from Edgewood Creamery in Purdy, Missouri.  They were marked down for quick sale, and I was happy to oblige.

What shall I do with these cheese curds? The only honest, respectable thing one can do with cheese curds-- serve them over potatoes with brown gravy.  It's every cheese curd's dream to go out like that.  
BUT...I didn't have fries at home. And I didn't want to MAKE fries.  But what I did have?

TATER TOTS.

So, like a good Midwestern non-Canadian gal, I baked up some crispy, delicious tots...

...and got to work.

INGREDIENTS: (Makes 2-3 servings)
Approximately 2 handfuls of tater tots (or more. I won't judge.)
4 ounces cheese curds
1 cup prepared brown gravy (I use Tony Chacheres)
1/4 cup thinly sliced onions (you could easily add or do mushrooms instead--I had some sliced onions I needed to use up and they went really well in this dish.)

DIRECTIONS:
Bake the tater tots according to package directions until brown and crisp on the outside (generally about 20 minutes).

While that's going, prepare your gravy.  Add the cool water, gravy mix, and onions to a small pan, and heat to boiling, while whisking.  Let boil for at least a minute, then decrease the temperature and simmer until it reaches your desired consistency (I like the gravy to be slightly thick, and to cling to the back of a spoon.)

Once the tots are done, transfer them into small bowls, then add the cheese curds, and top with onion gravy.  

Pairs well with Dark Star black kolsch from Bur Oak Brewing in CoMo.

The Home Stretch

This concoction is 100% from The Hubs.  He made the chili that goes on it, and he’s the one who was inspired to replicate “The Stretch”, an infamous dish from the Broadway Diner in Colombia, MO.  And the name…well, that just seemed appropriate, since we quite literally MADE it at home, but it feels somewhat connotative as well, since we’re in the “home stretch” of getting out of crummy, cold, wet, yucky weather, and since we’re only about a week away from one of my favorite times of the year—baseball season!!!!

So what is a Stretch?  Well, it’s sorta what you’d expect from an infamous diner dish.  You start with crispy hash browns, topped with an over-easy fried egg, topped with chili, topped with cheese, and then finished off with a smattering of onion & green pepper (and perhaps served with a side of Tums).  I can only imagine the bell pepper is there to add some color and make you feel like at least one of the ingredients was healthy.  It’s a perfect combination of textures: crispiness from the hash browns and fresh onion/pepper, gooeyness from the egg yolk & cheese, and heartiness from the chili.
There’s also a wide variety of additional toppings you could go for—jalapeno slices, bacon, try some different cheeses (I’m thinking smoked gouda would be killer here).  From what I hear, some diners order their Stretch topped with sausage sawmill gravy.  THHAAAAAT’S a bit much for me.

This is the initial batch—photo sent to me by The Hubs while I was out of town:

(Such a tease…)

Now, it would feel like a bit of a cop-out to just feature the Stretch as my entire blog post, since I essentially just gave the “recipe” for it in the preceding paragraphs, so instead, I’ll share the recipe for my husband’s chili, since it was one of the best batches he’s made to date (which likely means it will be tough for us to ever replicate again, but we’ll try!)

INGREDIENTS: (makes about 8 servings)

• 1 lb ground beef
• 1 tsp each of black pepper, onion powder, garlic powder
• 2 cans pre-seasoned mild chili beans, undrained
• 1 can pinto beans
• 1 can fire roasted tomatoes
• 1 4oz can tomato sauce
• 1 Williams Original Chili seasoning packet (1oz)
• 2 Tbsp chili powder
• 1/8 cup of our home-blend chili seasoning (I use this recipe to make my blend)
• cayenne pepper, to taste

DIRECTIONS:
In a large pot over Medium heat, combine the beans, tomatoes, tomato sauce, and chili seasonings and stir well.  When it starts to bubble, reduce to a simmer.
Meanwhile, on another burner, brown your ground beef and season it with the black pepper, onion powder, and garlic powder.  Once fully cooked, drain off the fat and add the meat to the pot.
Once combined, simmer for 15-30 minutes, or longer if you like (the flavors will only improve with time), stirring periodically. 

NutriFacts: (chili only, about 1.5 cups per serving)
Calories 361.3
  Total Fat 14.0 g
  Saturated Fat 5.3 g
  Polyunsaturated Fat 0.6 g
  Monounsaturated Fat 5.2 g
  Cholesterol 42.5 mg
  Sodium 929.9 mg
  Potassium 512.5 mg
  Total Carbohydrate 38.7 g
  Dietary Fiber 10.8 g
  Sugars 2.0 g
  Protein 21.2 g
NOTE: To make The Stretch, you’ll only use about half a serving of chili.  Calories for The Stretch will vary depending on how many hash browns/cheese you use & if you add additional toppings, but my best guesstimate is about 500 calories, 35g of fat, 26g of carbs, 659mg of sodium, and 20g of protein.

Smoky Shrimp & Grits

As expected, holidays around here were hectic. I’m sure you can empathize!  But I hope you had a wonderful holiday season, and filled your bellies with delicious, warm, comfy foods, and perhaps got a few nice gifts!  I hope your children & extended family didn’t completely destroy your home, and that you had a few moments to rest & put your feet up.
Today’s recipe is perfect for a cold, snowy day when you need something creamy, cheesy & satisfying.  Plus, if you use instant grits, it takes less than 30 minutes to make.  Perfect for after work when you need to throw something together on the fly that still feels gourmet—plus it’s under 300 calories per serving!
INGREDIENTS:

• 1 cup instant grits
• 1 cup smoked gouda, shredded
• 4 slices bacon, 1/2” diced
• 1 lb large shrimp, peeled & deveined
• 1/2 tsp Cajun seasoning
• 2 roma tomatoes, diced
• 1/2 cup sweet corn
• 2 green onions, sliced
• smoked salt (to taste)

DIRECTIONS:
First, cook your grits according to the package.  If you’re morally opposed to instant grits, you can make regular, I was just saving some time.  Once the grits are fully cooked, stir in the cheese.
Next, in a large skillet, cook the bacon until crispy (6-8 minutes).  Pull the pieces out & let drain on a paper towel.  Then add the shrimp, tomatoes, corn, Cajun seasoning & smoked salt to the skillet & cook until the shrimp are done (3-5 minutes).  Stir in the green onions at the last minute, then serve over grits.
NutriFacts:
 Calories 281.8
  Total Fat 5.1 g
  Saturated Fat 2.9 g
  Polyunsaturated Fat 0.6 g
  Monounsaturated Fat 0.3 g
  Cholesterol 228.5 mg
  Sodium 769.3 mg
  Potassium 366.1 mg
  Total Carbohydrate 27.4 g
  Dietary Fiber 2.1 g
  Sugars 1.8 g
  Protein 29.7 g

Chicken, Kale, & Quinoa Soup

So last week I got a notice from my local blood bank that they were in dire need of O- blood, which happens to be my type.  So I went in to donate—but got turned away because my iron levels were too low.  I was SO bummed, even though they told my I can come back in two weeks to try again.  But I don’t want to get turned away again, so I’ve been ramping up my iron-rich foods.

This soup was one of the inventions I threw together to try to help.  Like, literally, “what do I have in my fridge to throw in a pot?”  And I was SO happy with the way it turned out.

Quinoa is a very iron-rich foods; one cup of quinoa contains about 37% of your recommended allotment.  Kale is also a good source, with about 1mg per serving,but it’s also got a TON of Vitamin C, which helps your body to absorb iron.   And chicken doesn’t hurt—there’s about 2mg of iron in a 3.5 oz serving. 

Even though it was just a mish-mash of things thrown together, I will definitely be making this again….it was delicious and filling, and only 265 calories for a big (2.5 cup) serving!

My husband noted that it “smelled & looked healthy”, but “tastes much better than it smells”.  The seasonings and the bacon really add a ton of flavor to the veggies.

INGREDIENTS:

6 cups water

4 bouillon cubes

1 chicken breasts, boneless / skinless

1/2 tsp chicken seasoning (equal parts onion powder, garlic salt, & paprika)

Olive oil mister

1/2 onion, diced

1 zucchini, cubed

2 cups kale, chopped

3/4 cup quinoa

1 tbsp bacon crumbles

1 tsp minced garlic

1 tsp Cajun seasoning

1 tsp dried basil

salt & pepper to taste

 

Directions:

Lightly spritz a pan with olive oil & heat over medium.  Add onions, season with S&P, and sauté until translucent.

Meanwhile, add the water & bouillon to a large pot & heat on High. Add the kale, zucchini, quinoa, bacon, garlic, & seasonings….bring to a rapid boil then cover & cook for 15-20 minutes.  Add the onions when they’re done.

In the same pan, sauté the chicken breasts & season on both sides with the chicken seasoning.  Once fully cooked, cube the chicken & add it to the pot as well.  Taste as you go, and add more seasoning to your particular preference.

The soup is done when the quinoa is fully cooked.  Makes 4-6 servings.

 

(PS—The Scoop is finally closed for the winter, so I hope to be posting a lot more over the next few months!  I lovelovelove holiday cooking!!!)

 

NUTRIFACTS:

Calories 265.7

  Total Fat 5.7 g

  Saturated Fat 1.0 g

  Polyunsaturated Fat 0.7 g

  Monounsaturated Fat 1.5 g

  Cholesterol 59.5 mg

  Sodium 1,306.8 mg

  Potassium 497.3 mg

  Total Carbohydrate 26.3 g

  Dietary Fiber 4.1 g

  Sugars 4.5 g

  Protein 27.2 g

  Vitamin A 158.1 %

  Vitamin B-12 6.0 %

  Vitamin B-6 33.5 %

  Vitamin C 44.4 %

  Iron 20.2 %

Zuppa Toscana!

So, where are all my Olive Garden Groupies out there in cyberspace?  Anyone else love the OG’s soup & salad lunch as much as me?  I hope so.  And now that Olive Garden has made their famous house salad dressing available in stores, you can almost replicate this meal at home. (I say almost because I haven’t mastered the breadsticks yet.) Assuming you also love the Zuppa Toscana more than the other soups, of course.  Which I do.

And I love this version of the soup because it has tons of flavor without tons of fat, plus the added bonus of TONS of kale, which is extremely good for you AND relatively cheap (typically about $1.20/bunch, non-organic).  It’s also easy to grow if you want to go organic.  It’s an excellent source of Vitamin A, C, and K, lutein (for eye health), carotenoids & flavonoids (which help prevent cancer), and tons of fiber.  And in this recipe, it’s added to the soup near the end of cooking, so those good-for-you benefits don’t dissipate during the cooking process.

INGREDIENTS:

1 lb Italian sausage w/o casings
2 large russet potatoes, washed, quartered & then sliced into 1/4 inch slices
1 large onion, diced
2 pieces bacon, cooked & diced
2 garlic cloves, minced
2 cups of kale, chopped (about 3-4 leaves—remove the thickest portions of the stems)
16 ounces of low-sodium chicken broth
1 quart water
1 cup half & half (the original recipe calls for heavy cream, but by using half & half we trim about 500 calories out of the whole pot without sacrificing the creaminess)

DIRECTIONS:

In a large skillet, brown the sausage and caramelize the onions. 

In a large stockpot, boil the potatoes & garlic in the quart of water until tender.  Then add the sausage, onions, bacon, and chicken broth to the pot.  Simmer for 10 minutes, and then add the kale and half & half to the pot.  Simmer for another 10 minutes or until the kale is warmed through.

Serve with a copycat Olive Garden salad (iceberg lettuce, tomatoes, red onion, sliced pepperoncinis, croutons, parmesan, & OG salad dressing) and some toasted bread slathered with herb butter (mix 1 Tbsp of butter with a dash of garlic powder, black pepper, Italian seasoning, and a pinch of crushed dried rosemary)

NUTRI-FACTS: (Makes 6 large servings)

Calories 283.7

  Total Fat 12.5 g

  Saturated Fat 5.0 g

  Polyunsaturated Fat 0.6 g

  Monounsaturated Fat 1.7 g

  Cholesterol 59.9 mg

  Sodium 757.0 mg

  Potassium 824.9 mg

  Total Carbohydrate 26.4 g

  Dietary Fiber 4.3 g

  Sugars 2.0 g

  Protein 17.3 g

 

Andouille & Potato Soup

When the weather gets cold, my cravings for soup increase dramatically.  And no brothy-chickeny soups will suffice.  I want CARBS, dangit.  I want creamy, opaque, hearty chowder-y soup that I couldn’t see through if I tried.

And a few weeks ago, thankfully, my husband had the exact same craving & I came home from work to find this soup waiting for me.

Soooooo yum.  We are DEFINITELY making this again.  It’s a spin on a traditional “ham & potato” chowder, using some smoked andouille sausage we had in the fridge.

Ingredients:

3.5 cups peeled & cubed potatoes (Yukon Gold)

1/3 cup diced celery

1/2 onion, chopped

(1) 3-4 oz link of andouille sausage, diced

3.25 cups water

2 chicken bouillon cubes

1/2 tsp salt (or more to taste)

1 tsp black pepper

5 tbsp light margarine

5 tbsp flour

2 cups skim milk

 

Directions:

Combine the potatoes, celery, onion, sausage and water in a stockpot, add the chicken bouillon, salt and pepper.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes.  

In a separate saucepan, melt the margarine over medium-low heat.  Whisk in four and cook, whisking constantly until thick.  Slowly stir in the milk as not to allow lumps to form until all of the milk has been added.  Continue whisking over medium-low heat until thick, about 4-5 minutes.

Add the milk mixture into the stockpot and cook until soup is heated through.  Serve with a slice of buttered bread (Because YAY more carbs!!!)  Makes 8 servings.

NutriFacts:

Calories 149.5

  Total Fat 6.7 g

  Saturated Fat 1.3 g

  Polyunsaturated Fat 2.0 g

  Monounsaturated Fat 0.9 g

  Cholesterol 6.2 mg

  Sodium 471.2 mg

  Potassium 374.4 mg

  Total Carbohydrate 17.4 g

  Dietary Fiber 1.1 g

  Sugars 3.6 g

  Protein 5.2 g

Asparagus Artichoke Cheesepocalypse.

I’ve probably mentioned here before—my mom gets Bon Appetit magazine and saves them for me.  Which means I am bestowed with a large pile of magazines every time I visit.  I’m not complaining.  Not one bit.  I flip through the mags, tear out the recipes I want to try, and then recycle the rest.

And as I KNOW I’ve mentioned here before, my friend Kathy gave the Hubs & I this gorgeous handmade fleur-de-lis casserole dish for our wedding, with the promise that because of Kathy & I’s shared love of cheese, must be utilized for cheese-tastic dishes.  Last time, it was a de-LUSH-us lasagna.  This time…ohhhhh….this time…

Here.  I’ll just show you the page I ripped out of Bon Appetit:

I mean….SERIOUSLY.  Who in the world could ignore that page?  It’s like, the most delicious looking sheet of paper on the planet.  I would EAT the paper…but then I wouldn’t have the recipe anymore, so let’s not do that.

If you’re going to a holiday party this season, this would be a FANTASTIC thing to bring.  And if you have vegetarian friends like we do, they will LOVE you, because this gives them something fairly hearty to chow down on all evening as they avoid the meatballs and finger sandwiches.

And while I can’t really call this technically a “healthy” dish because of all that luscious CHEEEEEEESE… it’s actually not THAT awful for you.  A 1/3 cup serving has about 100 calories (plus whatever you use to dip—crackers, baguettes, veggies, etc.) and it’s crammed full of veggies.

 

INGREDIENTS:
1 cup asparagus, cut into 3/4 inch pieces

2 tbsp light butter

1 cup onions (if you don’t like onions, sub in spinach or leeks here)

2 tbsp flour

1.25 cup skim milk

1 cup shredded Monterey jack cheese or white cheddar

salt & pepper to taste

14 oz jar marinated artichoke hearts in water

1/2 cup peas, fresh or frozen

2 tbsp chopped green onions

4 oz crumbled goat cheese or feta

DIRECTIONS:

Preheat the oven to 450 F.

In a large pot of boiling water, cook the asparagus pieces for about 2 minutes or until crisp-tender.  Drain and let cool.

Melt the butter in a medium saucepan over medium heat.  To this, add the onions (or spinach) and cook until soft (about 10 minutes).  Whisk in flour and then gradually add the milk. Bring this to a simmer, whisking constantly.  Continue cooking until thickened and then remove from the heat.

Add to the sauce pan the shredded cheese and whisk until melted and smooth.  Season to taste with the salt & pepper.

Mix in the asparagus (reserve the tips for the top of the dish), artichoke hearts, peas, chives, and 2 oz of the goat/feta cheese. 

Transfer this to a 4-5 cup baking dish, and then arrange the asparagus tips on the top.  Crumble the remaining goat/feta cheese over the top.

Bake until gold & bubbly, about 15-20 minutes.  Let rest for about 5 minutes before serving.

Serve with tortilla chips or sliced & toasted baguette.

NUTRIFACTS: (1 serving = 1/3 cup; makes 16 servings total)

 Calories 106.1

  Total Fat 6.4 g

  Saturated Fat 1.1 g

  Polyunsaturated Fat 0.2 g

  Monounsaturated Fat 0.4 g

  Cholesterol 18.7 mg

  Sodium 139.1 mg

  Potassium 87.4 mg

  Total Carbohydrate 8.1 g

  Dietary Fiber 0.5 g

  Sugars 1.5 g

  Protein 6.2 g