Hearty Healthy Cottage Pie (well almost healthy...)

While doing some research on what makes the best Shepherd's Pie I came to find that never have I been making  what is the traditional Shepherd's Pie but, in fact making a Cottage Pie! A real Shepherd's pie is made with lamb or mutton meat (either ground or stew meat.) Where the Cottage Pie is made with beef ( or ground poultry.) After that fact the rest of the pie is exactly alike both, have a crust made of potatoes a gravy and some veggies of varying sorts. 

Cottage Pie is a great dish that can be eaten as a full meal or to follow a winter salad. The vegetables that are added can be different every time really utilizing what you have in your refrigerator. The Cottage pie originated as a peasant and servants meal in Western Europe during the late 1700's.  During this time high nutritional value of the tuber was discovered and many began adding them to their dishes to make them last longer and feed more mouths.  Traditionally tables scraps were used to fill the contents of Cottage Pie from what was being made for the the masters of the land. 


While most comfort food is the food of peasants, I love the warm and comforting feel of a good Cottage Pie. Nevertheless, like all other tasty foods they are made with lots of butter, cream and other gluttonous flavorful goods. This has led me to take on the task of creating a healthier version of the dish. I cannot say that it is healthy... I do not have any nutritional value for it but, based on substitutions and subtraction I believe it is healthier than what the traditional one is. Also, FYI I am not one to sacrifice flavor for a few calories. That is just silly to me.

Linny's Comforting Cottage Pie!
Serves 6- 8 people

Ingredients:


2 lbs of RI Royal White Creamer Potatoes (about 8) cut into 1" cubes*
1/2 cup of Low Fat Cabot Sour Cream 
1/2 cup of Low Fat Munroe Dairy Milk
4 Cloves of Fresh Garlic 
Salt & Pepper to Taste
2 lbs of NEFF 80% lean Ground Beef or Misty Knoll Ground Turkey
1 Carrot Peeled and Diced
1 Yellow Onion Chopped
1 Rib of Celery Chopped
1/2 cup of Frozen Peas
1/2 cup of Frozen Corn 
1 cup of Beef/ Chicken Broth
2 tablespoons of Flour
2 teaspoons of Worcestershire Sauce
1 teaspoon of Paprika
2 tablespoon of water


 In a large pot of cold water add the potatoes and garlic cloves. Bring water to a boil and cook simmer for 10 to 12 minutes until the potatoes are tender. Strain the potatoes and return them to the pot adding the Cabot Sour Cream, Munroe Milk and salt & pepper. Using a masher combine all of the ingredients until the large lumps have been incorporated. (If using a potato ricer - Rice the potatoes into the pot then add the milk and sour cream mixing them together.)
 In a microwavable safe bowl add the broth and microwave until warm/ hot. Add the four and Worcestershire to the mixture and work until fully combined with no clumps. 
 On the stove warm a large skillet over medium heat. Add the 2 tablespoons of water and the broken meat. Spread the meat evenly over the bottom of the skillet until the bottom is brown and then take your spatula to turn it and brown the rest of the meat (add more water if necessary to keep to the meat from sticking.) One the bottom layer is browned add the onions, celery, and carrots to the skillet. Cook the mixture for 4 to 5 minute, or until the onions are clear. Then add broth/ flour mixture to the pan and the corn and peas. Bring to a boil and then cook for 1 minute after to let thicken. 
 Spoon the meat mixture into the bottom of your dish evenly and making sure to get all of the juices from the pan into the casserole**. Next spoon the potatoes on top of the meat and use a spoon or spatula to spread it out evenly cover the surface of the pie (the potato acts as the top crust locking in all of the moisture when it goes into the oven to brown.) Top the potatoes with a dusting of the paprika.
Finally put the casserole dish on the top rack of your oven under a preheated broiler ( on medium/ low if you have a choice.)  Let the casserole sit under the broiler for 6-8 minutes or until the top is golden brown. Carefully remove from the oven and let stand 5-8  minutes before serving. 
*I have been known to sneak in cauliflower as a substitute for potatoes. To do so steam the cauliflower and mash it just like the potato. I would suggest either using an immersion blender or potato ricer for the cauliflower. Also sweet potatoes can be exchanged for white potatoes with the same preparation method.
 **If we are having friends for dinner I prefer to use individual crocks or dishes to serve the pie just for presentation. Though if it is for family I will use a large casserole dish that is at least 2" deep.  



  

Let it Snow... Let it Snow... Let it Snow...

Here in Rhode Island we are anxiously waiting our turn to get walloped by the snow just like many of the fair states before us have. The fair city of Atlanta came to a halt after being covered by a blanket of snow just 6 inches deep. With just two plows and 8 trucks for sanding the city came to a literal stand still on Sunday evening. Out west Utah, who is having a great ski season, just got a huge dumping of snow in the past two days. Oh how I would love to be stuck out there right now!
  Nevertheless, here we are on a Wednesday getting ready to be snowed with a prediction of 1 to 2 feet of snow to fall in the next 24 - 36 hours. The milkmen are being sent home at the end of the day today and told not to return until Thursday with deliveries to be made on Saturday.
 Tomorrow is looking like a great day to go outside make some snow angels, sled down Jencks, and then come back in for some chowder and Stuffies!

  Often times I like to take certain already prepared foods and tweak them to make them all my own with minimal amount of work and all of the flavor. Chowder & Stuffies are two of the things that I like to do this to the most. Chowder is one thing that can take a long time to make properly and when you want to go out and enjoy your day the last thing you want to be doing is being a slave to the stove. 

 The Blount Family makes a mighty fine chowder that can be used as a base to your very own creation. If you are a fan of the chowder from the Black Pearl in Newport just add some chopped clams, milk and dill to pot to get a summertime favorite. For something a little heartier and smoky try adding some frozen corn and bits of apple-wood smoked bacon. Make 20 ounces double to 40 ounces just by adding chopped, onion, celery, corn and milk (add some more clams if you want too!) 

 As for the Stuffies, I will let the frozen ones defrost. Once they are fully defrosted scoop out the stuffing into a big mixing bowl and starting adding the ingredients. In New England the traditionalists like their Stuffies with just stuffing and clams. Some may spice it up with chopped celery and onions, maybe some bacon bits, finished off with a dusting of paprika and a sprig of parsley. The Portuguese will all linguica. Italians like to add crumbled sausage (hot, sweet or Italian.) Me I like to make my additions based on how I feel, not so much based on tradition. 

 For me there is the Veggie where I will toss in some zucchini, bell peppers, celery, onions, corn and top off with half a cherry tomato. One can take the Veggie and add some Fortuna's Sausage crumble up or Misty Knoll Farms ground turkey. This brings me to another favorite of spinach and feta added to the Stuffies, one may call it a Greek... In the summer fresh grilled corn is just perfect with a pinch of fresh chopped basil. Through them on the grill with a pat of butter and off we go!

The Veggie

The Greek

 To everyone in New England... Have fun in the SNOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Happy Friday!

 Happy Friday to ALL!! For some reason this week seems to have been much longer than others. It must be let down after the hectic holiday season. None the less, I cannot wait to get home at 5:05 tonight throw a log on the fire and wait for the flakes to fall with a warm mug of hot cocoa.
  The Munroe Dairy Chocolate milk makes the best and richest hot chocolate every. Just add a few marshmallows and there you have one of the best comforting drinks to be had, it is like getting a big warm hug with every sip.

Here are some great fun facts about cocoa and chocolate from cocoajava.com:

Chocolate syrup was used to represent blood in the famous 45 second shower scene in Alfred Hitchcock's movie, "Psycho" a scene which took 7 days to shoot. Once upon a time, money did grow on trees. Cocoa beans were used as currency by the Mayan and Aztec civilizations over 1400 years ago. When they had too much money to spend, they brewed the excess into hot chocolate drinks. The Swiss consume more chocolate per capita than any other nation on earth. That's 22 pounds each compared to 11 pounds per person in the United States. Rumor has it that Napoleon carried chocolate with him on all his military campaigns for a quick energy snack. The word "chocolate" comes from the Aztec word "xocolatl", which means "bitter water". The amount of caffeine in chocolate is lower than most people think. A 1.4 ounce piece of milk chocolate contains about the same amount of caffeine as a cup of decaffeinated coffee. There is an average of 6 mg. of caffeine in both an ounce of milk chocolate and a cup of decaffeinated coffee, while a cup of regular coffee contains between 65 and 150 mg. of caffeine

Playoffs and Snow

This weekend is New Englanders have a break from watch their Patriots hammer down on another team but, that does not mean that televisions will be empty of green fields and big men running after a leather ball. Everyone will be watching to see if Baltimore or Kansas City will be headed to Foxborough next weekend. 

I have already begun planning a few good finger foods for next Sunday's game and eventually the "Big Game" on February 5th.

I love fried foods but, they do not love me the same in return :( For the past few days I have been finding some of what were at one time my favorite game foods and bringing them back to the table in a healthier/ lighter version that still have the same great flavor to them. 

To start fried raviolis have always been one of my favorites the crispiness of the pasta dough with the warm soft ricotta filling inside all finished with the sweet and tangy marinara dipping sauce. However tossing the little pillows of pasta in the hot oil to cook is not the only way to make these little treats. Baking them works out just as well and saves you all of the fat and splatter to clean up later. 

Baked Parmesean Ravioli:

1 Bag of Venda Cheese Ravioli 

1 Cup of Grated Parmesean Cheese

1 Tablespoon of Italian Seasoning

1 Tablespoon of Butter

1 1/2 cups of Italian Corner Pizza Sauce for Dipping (warmed up)

 In a large pot boil the ravioli until cooked al'dente. Strain and and toss in butter to coat. Next add the cheese and seasoning evenly coating all of the pasta. 

 On a lined cookie sheet place the ravioli flat not touching. Bake at 400* for 12 minutes or until browned. 

Serve Warm 

Happy New Year...

This year I have made only one promise to myself for 2011. To drink more water and of course more milk!

she-fit.com

Each year on the 1st of the year hundreds of thousands of people make a promise to themselves to change something for the better in the New Year. Most often the promise has to do with loosing weight, eating healthy and exercise.

  This year I am making a simple promise to just keep myself hydrated. Water makes up the majority of our bodies and has no calories and no fat. In fact the more you drink the better you body will feel. I have a very bad habit of going for the cup of coffee on my desk instead of the glass of water. I know my body and mind would be better with one less coffee and three more waters everyday.

 Now milk is another beverage that I will be adding a bit more of to my daily routine. It has plenty of calcium in it to help with your muscles and metabolism aiding in weight loss and prevention of some health problems (like heartburn to osteoporosis.) 

Nutritional Values

Skim Milk

Serving Size: 8 oz
Calories: 86
Fat: <1 g
Saturated Fat: 0 g
Cholesterol: 4 mg
Carbohydrate: 12 g
Protein: 8 g
Dietary Fiber: 0 g
Sodium: 103 mg
Vitamin A: 500 IU
Vitamin B12: 1 mcg
Niacin: <1 mg
Pantothenic Acid: 1 mg Riboflavin: <1 mg
Vitamin D: 3 mcg
Calcium: 302 mg
Phosphorus: 247 mg
Potassium: 382 mg

Mimi's White Pizza on Top This! Pizza Crusts

Mimi’s White Pizza: by Kerry Rock

Use either white or wheat crust.  This recipe is for one (1) pizza

Ingredients:

1 wood grilled Pizza crust

Olive Oil (for brushing)

Sliced Provolone cheese (about 6-8 slices)

1 large thickly sliced Vidalia onion (caramelized)

1 15 oz can of artichoke hearts (drained and chopped)

4 oz shredded mozzarella cheese

Heat oven to 400

Slice onion and caramelize in a frying pan with a little olive oil, adding about a tsp of sugar once it starts to brown.  When nicely browned and caramelized remove from heat and set aside.

Lightly brush the pizza crust with olive oil, and cover crust with the sliced provolone cheese.  Evenly distribute the chopped drained artichoke hearts over the provolone and then add the caramelized onions over the artichokes.  Sprinkle the shredded mozzarella on top.  Place your pizza on a stone, or cookie sheet  (avoids mess) and place in oven to bake for 15 to 20 minutes or until cooked to your liking.  For an extra crispy crust place pizza directly on oven rack

Gimme Gimme A Breakfast Cupcake!!

With just one morning left until Christmas I could not resist adding one more savory cupcake post to the list. This is one that will make everyone happy on a busy Christmas morning as a quick fix before a day of feasting. Behold the Sausage Pancake Cupcake Topped with Egg & Cheese (for the frosting!)

 This is a very simple and easy breakfast to make and the cupcake part can be made the night before and just reheated in the morning. Either in the toaster oven or dare I say microwave...


What is needs for 8 servings:
1 lb of Fortuna's Maple Link Breakfast Sausage
Pancake Batter
8 eggs (fried or poached)
8 Slices of Cheese ( preferably cheddar)

Pancake Recipe:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons granulated white sugar

1 large egg, lightly beaten

1 cup milk 

2 tablespoons unsalted butter, melted

Plus extra melted butter for greasing the pan.

 In a large bowl whisk together the flour, baking powder, salt and sugar.  In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough

For the Sausage I use the Fortuna's Maple Breakfast Sausage. I will cut it up into bite sized pieces about 1/4 inch thick and cook in a fry pan or cast iron skillet and then set aside  the skillet for the eggs.

 Using a greased muffin tin fill the cups about 1/3 full with the pancake batter and then add 5-6 pieces of sausage into each tin and cover with more batter to fill the cups 1/3 of the way up the tin. Bake the cupcakes at 400* for 12- 15 minutes or until golden brown and the batter is cooked inside. 

 Years ago I received some rings from Williams Sonoma for egg frying and they have been a great addition to my kitchen since. I use the rings to make perfectly formed eggs for sandwiches and even pancake molds. I suggest that you use these to fit the egg on top of the cupcake so it will not slide off easily. The other option to cooking the egg would be to poach the eggs. The eggs are held into position on top of the cupcake by the sliced of cheese. The cheese should slightly melt from the warmth of the cupcake and egg on top. 

 Great breakfast for a cold winter morning before heading out for some adventures outside!