A Life, Lived

Good Friday Dinner

Dinner on Good Friday was inspired by finding this:

It is difficult to find Pastitsio noodles in Canada - when I did the memu was set.

Pastitsio is a Greek casserole made with noodles, a beefy tomato sauce, cheese, and a rich bechamel  sauce. Some folks call it Greek Lasagne because in their minds it is easiest to connect something new to the 'known'. Enough. It is Pastitsio and it is a delicious, rich casserole.

We started with appetizers some made and the rest purchased at the Greek bakery in Toronto and cooked at home.

Fried feta with honey and thyme, spanokopita, tiropita, and tzatziki.

Dinner was the pastitsio and a Greek salad.

Dessert was super simple - treats purchased from the Greek bakery. MMMMM So good. I used to pop into Sareno a fair bit when iIwas working but since I've retired it has been awhile some I made the trek into the Toronto Greek Village.

Chicken Divan Casserole

Way, way back when in the before times my colleague and I used to organize office potluck lunches. It was always fun gathering with colleagues you rarely had time to see in the business of office living and enjoying one another culinary creations. Of course potlucks were a challenge for people like me who lived far outside the city and had to drive, walk, train, walk, subway, and walk to the office. Try doing that with a crock pot full of chili once and you'll race to sign up for buns and butter the next time!

Anyways.

Often we'd pick a theme (although word to the wise - don't try an orange and black theme for Hallowe'en or you'll get a lot of burnt offerings). No matter what the theme one of our colleagues always showed up with a giant roasting pan of Chicken Divan casserole. This was a revelation for me. I am not sure how I made it through the 70's and 80's without ever having tried this classic casserole but somehow I had.

Happily she shared the recipe and now I can make it whenever I want!

Of course, I rarely remember to do so.

The other week I had a craving so this went on the menu. It was every bit as good as I remembered. This is your classic dump, mix, dump and baker casserole. One bowl, a casserole dish, a spoon, and a spatula. I know there are those who turn up their noses and sniff at the thought of using a can of soup. Whatever. If you are so inclined made a bechamel sauce with half chicken broth and half milk, add in some cheddar cheese. Go crazy. I dumped in a can of soup. :-)

Sometimes you just need to go with easy, quick, and delicious.

Enjoy!

Chicken Divan Casserole

3 cups fresh broccoli florets
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
cup grated cheddar cheese
2 tablespoons lemon juice
1 teaspoon curry powder
1 cup bread crumbs (note, you can also use crushed Ritz crackers)
2 tablespoons butter, melted

Preheat oven to 350°. Steam the broccoli florets in the microwave  until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside.

Combine the chicken, soup, mayonnaise, lemon juice, cheese and curry powder; spoon over broccoli. Top with bread crumbs and butter. Bake, uncovered, until heated through, 25-30 minutes.

Serve over buttered noodles or rice.

Cheesy Broccoli Cauliflower Bake

A couple of weeks back the temperature dropped low enough for me to brave turning the oven on . . . at the same time I had two heads of cauliflower and broccoli in the refrigerator to eat up.  I turned to google for some help with the surfeit of veggies and this recipe turned up.

This is the perfect side dish for any turkey dinner or weeknight meal. This easy side contains no condensed soup which makes it a hell of a lot healthier than other versions out there.  The tender crisp veggies are tossed in an easy homemade cheese sauce and topped with a buttery crumb topping. Easy. Delicious. Win!

Cheesy Broccoli Cauliflower Bake

4 cups each fresh broccoli and cauliflower cut into bite sized pieces
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon salt
3 ounces package cream cheese
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon dry mustard powder
1 cup sharp cheddar cheese, shredded
½ cup Panko breadcrumbs

Combine 2 tablespoons butter with bread crumbs and set aside.

Boil cauliflower in a large pot for 2 minutes. Add in broccoli and cook an additional 2 minutes or until tender crisp. Drain well.

In a saucepan, melt 2 tablespoons butter. Add in flour, stirring until smooth. Add milk whisking constantly over medium heat until thick and bubbly. Stir in salt, cream cheese, garlic powder, black pepper and mustard powder until smooth. Add in cheddar cheese. Toss with broccoli and cauliflower.

Top with breadcrumbs mixture and bake at 375°F for 20-25 minutes or until heated through.

One Pot Ham and Cheese Casserole

There is so much to love about this One Pot Ham and Cheese Pasta recipe. It is a perfect way to use up that leftover holiday ham that we always seem to have lurking in the freezer. It is also a quick and easy recipe that’s loaded with pasta, cheese, and will be loved by kids and adults alike!

See, lots to love.

Please tell me I’m not alone in loving holiday leftovers more than the actual dinner. I suspect this has a lot to do with all of the work that goes into the original dinner leaving one too knackered to actually enjoy it.

However, I do have a few rules for holiday leftover recipes:

1. Has to be quick and easy.
2. Can’t make a mess.
3. Must be DELICIOUS!

Enter this one pot ham and cheese pasta! It’s super quick and easy, made in one pot for easy cleanup, and it’s SO GOOD!

I was a bit skeptical of this recipe and know Italians would cringe at the thought of cooking the pasta in the same water as everything else. i was also concerned that there would be no flavour what with all of the said water and all. I should have just put my worries aside and got on with it.

The results were every bit as good as the recipe promised. The only thing I didn't like was it was too cheesy. Now before you think 'Jerry has lost the plot here . . . there is no such thing as too cheesy.' I think the problem was i misread the amount of cheese required and used double the cheese called for. It was also a fine aged Jarlesberg that i had languishing in the fridge so the flavour overpowered a bit.

I'm a rebel and refused to use the bow-tie pasta that the recipe called for - I have 12 bags of pasta in the pantry and none of it is bow-tie and I refused to buy more until I make a dint in the existing stockpile.

I also had a bag of baby spinach that I added to the recipe for no reason other than i wanted to use it up before it went slimy. I added it near the end and the heat from the dish cooked it nicely.

Enjoy!

One Pot Ham and Cheese Casserole

2 tablespoons unsalted butter
1/2 large yellow onion sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham diced
(16 oz) box bow tie pasta
4 cloves garlic minced or pressed
1 tablespoon Dijon mustard
1/2 cup white wine or 1/2 cup water, but wine adds more flavor
4 1/2 cups water
3/4 teaspoon salt more or less to taste
1 (8 oz) block swiss cheese shredded
1/2 cup shredded parmesan

Melt butter over medium heat in a large stockpot.

Once melted, add in onion, salt and pepper and cook for 5-7 minutes, or until tender.

Add in ham, pasta, garlic, mustard, wine (if using), water, and additional salt

Bring to a simmer and simmer for 9-13 minutes, stirring regularly, until pasta is al dente

Remove from heat and stir in swiss and parmesan.

Taste and re-season, if necessary, and enjoy

Bacon, Potato, and Egg Casserole

This is one of those recipes you hang on to - it is easy, can feed a crowd, and tastes amazing. Even better, you can prepare it in advance if that works for your schedule.

As an aside - don't feel you have to relegate this casserole to breakfast or brunch. This is one of those things that would be awesome if you are a fan of 'breakfast for dinner' . . . which we certainly are. LOL

This is also a good recipe to modify for the crowd you are feeding. We cut in half and had plenty of leftovers to pop into the freezer for quick hot breakfasts on those days when we are out shovelling the driveway early in the morning.

Bacon, Potato, and Egg Casserole

1 lb bacon, cut into 1/2-inch strips
1 yellow onion diced
1 red bell pepper seeds removed and diced
3 garlic minced
12 large eggs
1 cup milk
3 cups frozen diced potatoes you don't have to thaw or cook the potatoes
2 cups shredded cheddar cheese divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions chopped

Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.

In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside.

Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.

In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set ¾ cup of bacon aside and stir in the rest. Season with salt and pepper.

Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 tot 30 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm.

ote: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

Pastitsio

Pastitsio is a favorite traditional Greek dinner recipe. Some say that it is a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon. Frankly I think that is merely an attempt to connect it with something that North Americans might recognize. Certainly this is a casserole with pasta baked in the oven. Lasagna it is not. That aside, I think you’ll find that this is one of the most delicious dinner recipes you’ve ever had!

I first had this years ago (ore years than I care to remember) when a friend's mother made a batch for a party she was hosting. I fell in love in a way that bordered on obsession (but perhaps it was enough to just say that I fell in love). Over the years I've tried many different recipes.

When the pandemic first hit and I was craving comfort from the kitchen this was one of the first meals that I made. I must admit that it certainly served its purpose.

This recipe makes a huge dish. Don't despair, as this is a dish where you'll want leftovers. Plus it freezes very well.

Pastitsio

BECHAMEL SAUCE:

• • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 1 quart whole milk, warmed until hot
  • 1½ teaspoons salt
  • 3 large eggs

MAIN DISH:

• • 4 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 2 pounds 90% lean ground beef
  • 1/8 teaspoon ground cinnamon
  • salt and pepper, to taste
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 1 pound ziti pasta
  • 3 large eggs, beaten
  • 1½ teaspoons salt
  • 12 to 16 ounces Kasseri or Kefalotiri cheese, grated

PREPARE THE BECHAMEL SAUCE:

• Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.

PREPARE THE MEAT LAYER:

• • Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.

PREPARE THE PASTA LAYER:

• Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.

ASSEMBLE THE DISH:

• Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
• Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
• Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).

English Muffin and Ham Breakfast Strata

The other day I realized I was hoarding English Muffins in the freezer. Don't ask. I have no idea why but I had 7 or 8 packages in there. As I searched the internet for recipes I might try which would use up some of the excess supply I came upon this one. It served a dual purpose as it used up 8 eggs . . . there were lots of eggs from our CSA deliveries needing to be used up as well.

It seemed as if the stars aligned.

I've made plenty of recipes like this before - you prepare the casserole the night before. Bake it the next morning and sit back and listen to people ohhhh and ahhhh thinking you've been busy in the kitchen for weeks. The one thing this version had going for it was the presentation - because of the layered English Muffins this version of the classic breakfast casserole looked fabulous.

Tasted amazing as well . . . in short, a hit.

 

English Muffin & Ham Breakfast Strata

Cooking Spray
English Muffins
1/2 lb. sliced ham, or Canadian bacon, cut into halves
8 eggs
2 egg whites
2 cups milk
1/2 cup sour cream
1/4 cup parmesan cheese, shredded
2 1/2 cups cheddar cheese, shredded

Prepare 9x13 baking dish with cooking spray; set aside. In dish, alternately arrange muffin halves and meat, overlapping slightly.

Sprinkle with cheddar and Parmesan cheeses. Set aside.

In a large bowl, whisk together eggs, egg whites, milk, sour cream and pepper until combined. Pour over muffin, ham and cheese layers.  Cover entire dish tightly with plastic wrap.  Refrigerate at least 2 hours and up to overnight.

Preheat oven to 350 degrees. Bake strata, uncovered, until puffed and set in the center, approximately 60-80 minutes.  If strata begins to brown before puffing up, cover loosely with foil to prevent burning.  Let stand 10 minutes before cutting and serving.

Rigatoni Pie

This, ladies and gents, is high on the list of 'the best things I have eaten in 2016'. Admittedly it is early in the year but I believe this will stand the test of time nicely.

There are a few versions of this online but they tend to fall into two categories - with ricotta or without. I can't imagine why someone wouldn't want to take this to a higher level by adding ricotta but there you have it. With some of the recipes you make everything from scratch - all well and good but if you are pushed for time this version using jarred sauce comes together nicely.

Paul made this last week while I was delayed at work. I arrived home at 8:30 completely exhausted. When he put this on the table in front of me I suddenly was transformed into 'happy Jerry', if only for a wee spell.

Rigatoni Pie

• 1 pound Rigatoni
• 1 jar of your favourite pasta sauce (approximately 2.5 cups, give or take. If it's slightly more or less, just use it all)
• ½ cup of water
• 2 Tablespoons olive oil, divided
• 1 pound ground beef or ground pork
• 1 cup Parmesan cheese
• 1 container cottage cheese (or ricotta cheese) DO NOT use cottage cheese unless you truly hate the people you are cooking for.
• 1 large egg
• 1-1/2 to 2 cups mozzarella cheese

 

Instructions

1. Cook the Rigatoni in a large pot of salted, boiling water. Make sure you use enough water because the rigatoni sucks up a lot. Cook it about 1 minute less than the package directions so it is still hard enough to stand up. Drain the pasta and rinse under cold water.
2. Toss pasta with 1 Tablespoon of oil to prevent it from sticking. Then add the parmesan cheese and toss until the cheese is evenly distributed. Set aside.
3. In a large frying pan, brown the ground beef in 1 Tablespoon of oil. Drain away the fat once it's cooked.
4. Add the jar of pasta sauce and water and bring to a boil.
5. Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off.
6. Remove from heat and let it cool for 10 minutes.
7. Mix together the container of cottage cheese and the egg. Set aside.
8. Preheat the oven to 400 degrees Fahrenheit.
9. Grease a 9 inch spring form pan.
10. Take the cooked rigatoni and stand each piece up on its end in the pan. Continue until the whole pan is tightly packed.
11. Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles.
12. Pour the meat mixture over top and spread evenly over the noodles. Use your finger to poke the meat and cheese mixture down into the noodles. The more patience you have with this step, the better it will be.
13. Bake for 15 minutes at 400F.
14. Remove from the oven and top with the mozzarella cheese.
15. Bake for another 15 minutes at 400F.
16. Let stand for 10 minutes then run a knife around the edge of the pan to help remove the spring form pan.

Sweet Potato Cottage Pie

A cottage pie is a type of Shepherd's pie, except it is made with beef, not lamb. Not sure how hard and fast those rules are as most of the people I know make Shepherd's pie with beef. I guess they haven't been making Shepherd's pie at all instead they have been enjoying cottage pie!

This version is untraditional in a couple of ways. First, the topping is made from sweet potatoes rather than the traditional white mashed potatoes. Secondly, the filling has a definite middle eastern feel to it with a hearty filling of ground beef, salty olives, savory tomatoes, and warming spices like chile powder, cumin, and cinnamon which serve to rein in the sweetness of the creamy sweet potato topping. 

All in all this was a GREAT treat for dinner.

Sweet Potato Cottage Pie

For the topping

2 large sweet potatoes (about 2 lb. total)
1/2 cup whole milk
3/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano
2 Tbs. unsalted butter, softened
Kosher salt and
Freshly ground black pepper

For the filling

2 Tbs. olive oil
2 medium celery stalks, cut into 1/4-inch dice (about 3/4 cup)
1 large carrot, cut into 1/4-inch dice (about 3/4 cup)
1 medium onion, finely chopped (about 1-1/2 cups)
Kosher salt
3 medium cloves garlic, minced
2 tsp. ground cumin
2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
1 tsp. ancho chile powder or other pure chile powder
1/4 tsp. ground cinnamon
1-1/2 lb. ground beef (85% lean)
1 14-oz. can whole peeled tomatoes
1/2 cup coarsely chopped pimento-stuffed green olives
1/3 cup coarsely chopped raisins or dried cranberries

Prepare the toppping

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil.

Slice the sweet potatoes in half lengthwise and set them cut side down on the baking sheet. Roast until very tender, about 30 minutes 

When cool enough to handle, scoop the flesh into a medium mixing bowl. Add the milk, cheese, butter, 1 tsp. salt, and 1/2 tsp. pepper and beat with an electric hand mixer on low speed until smooth and creamy, about 1 minute. Set aside. 

Prepare the filing

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the celery, carrot, onion, and 1 tsp. salt. Reduce the heat to medium and cook, stirring frequently, until the vegetables are soft, fragrant, and starting to turn golden, 10 to 15 minutes. Add the garlic, cumin, oregano, chile powder, and cinnamon and cook for 30 seconds. Add the beef, season with 2 tsp. salt, and cook until no longer pink, about 5 minutes. Tilt the pan and spoon off all but about 1 Tbs. of the fat; return the pan to the heat. 

Pour the tomatoes and their juice into a small bowl and crush them with your hands or a fork. Add the tomatoes to the meat and cook, uncovered, until thick, 10 to 12 minutes. Add the olives and raisins and cook for another minute; season to taste with salt. 

Assemble and bake the pie

Transfer the beef mixture to a 9x9-inch baking dish. Spread the sweet potatoes over the top in an even layer. Bake until bubbling around edges, about 30 minutes. Switch the oven to a high-broil setting and position the rack about 6 inches from the broiler element. Broil the pie until the sweet potatoes are a bit browned, 2 to 4 minutes. 

Let cool at least 15 minutes before serving. 

Cheesy Bacon Pierogi Casserole

This ladies and gentleman is a casserole of pure comfort. I do not believe that there are any redeeming nutritional qualities about it but oh my, it is good! I made this last week while we had houseguests, I doubled the recipe ( so it would serve 8) and it was almost devoured by 4 people. Hardly shocking - potatoes, cheese, bacon, more cheese, pasta . . . what's not to love about that?

I was amazed at how easy it was to make - I guess many trailer trash type dishes are like that . . . I came home from work, changed, and had this bubbling dish on the table in less than an hour.

We served it with some cabbage salad and sauerkraut and kielbasa sautéed with onion and beer.

I'd definitely make this again as a special treat. . . I'm not sure I could afford the new wardrobe that would be required if I made this dish more often. :-)

Cheesy Bacon Pierogi Casserole

1/2 cup chicken broth
3 ounces cream cheese
1 cup shredded sharp Cheddar cheese
1/2 teaspoon black
1 (16-ounce) package frozen potato and onion pierogies, cooked according to package directions, using the boil method
4 slices cooked bacon, crumbled
2 scallions, sliced

Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.

In a medium saucepan over medium heat, combine chicken broth, cream cheese, Cheddar cheese, and pepper. Whisk until smooth, 4 to 6 minutes. Stir the pierogies into the mixture and pour into prepared baking dish.

Bake 25 to 30 minutes, or until bubbly. Sprinkle with bacon and scallions; serve immediately.