Dayrecipe Food Community

A really simple but good enough for a special occasion dish. It’s mashed potatoes with leeks, sour cream and cheese added. I can make a huge amount of this and have it wiped out as the guys take second and even third helpings. Plan to serve it as soon as it’s out of the oven so the cheese will remain all melted and gooey. This is a very adaptable recipe when it comes to the amounts of the ingredients to use. If your family really loves sour cream use more or skip it altogether if you don’t care for it at all. The same is true with the cheese use as much or little as you like and any kind you want at the time.

Makes: 6 servings

INGREDIENTS:

• 4-5 cups mashed potatoes (I use Russet’s)
• 1 leek, sliced fairly thin
• 1/4 cup butter or margarine, divided
• 6 ounces cheddar cheese ( you may also choose Colby, Swiss, Monterey Jack with peppers, etc.) divided
• 2/3 cup sour cream
• Salt to taste
• 1 dash white pepper

DIRECTIONS:

1. Peel and chop the potatoes, boil them until cooked but still firm.
2. While potatoes are cooking saute the sliced leek in 1 Tbsp of the butter or margarine.
3. Set aside and have ready.
4. When potatoes and cooked mash them well and add the remaining butter, the sauted leeks and as much of the cheese as you would like (saving enough to cover the top well).
5. Season to taste with the salt and pepper.
6. Place mashed, seasoned, potatoes in an oven proof dish, smooth the top and cover with cheese.
7. Bake at 350°F until hot and the cheese is well melted and lightly browned if you like.

These are a staple in our house, they’re great anytime! I add them to packed lunches, picnic baskets, kids snack plates etc. My favourite way to eat them in still warm from the oven, sliced in half & buttered.

Makes 16

INGREDIENTS:

• 175 g self raising flour
• 1 pinch salt and black pepper
• 1/2 tsp mustard powder 
• 25 g margarine
• 75 g cheese, grated (I like to use a mature cheddar or sometimes Edam)
• 1 large egg
• 30 ml milk (2 tbsp)
• pinch baking powder
• 2 tablespoons grated parmesan cheese or dry hard Italian cheese (to sprinkle on top)

DIRECTIONS:

1. Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
2. Mix flour. baking powder and seasonings, rub in margarine and stir in cheese.
3. Mix to a soft dough with the egg and milk, reserving a little for glazing.
4. Roll out to a round 1.5 cm (½ inch) in thickness and cut into 16 triangles.
5. Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese.
6. Bake for about 10-15 minutes until golden brown.

TIPS:

1. You’ll find these bites taste best within 24 hours of baking. To get the ‘just baked’ taste again, zap in the microwave for 10-15 seconds. These bites also freeze perfectly.
2. To make tasty little appetizers, cut these bites into smaller triangles or use small cookie cutters, bake until golden brown then slice in half & serve with a selection of toppings such as cream cheese & chives, smoked salmon, olive tapenade etc.

“I had three kids in three years when I was a ‘young married’ in my twenties,” writes Sheryl Hurd-House of Jupiter, Florida. “That’s when I started cooking and realized I liked it. But I’m having even more fun cooking now that our children are grown and it’s just me and my husband, Garry.”

Fresh greens and a variety of colorful veggies add up to a great salad you can throw together in minutes.

Makes 4 to 6 servings.

INGREDIENTS

• 4cups (packed) mixed baby lettuces
• 1/214- to 15-ounce can hearts of palm, drained, each cut into 1/2-inch-thick rounds
• 1/2large red bell pepper, halved lengthwise, thinly sliced crosswise
• 1cup cherry tomatoes, halved
• 8canned pickled beets, halved
• 3/4cup crumbled blue cheese (about 3 ounces)
• 2green onions, chopped
• 1/2cup (about) bottled balsamic dressing

DIRECTIONS Combine all ingredients except dressing in large bowl; toss to blend. Add 1/2 cup dressing (or more); toss again to coat.

Drained nonfat yogurt — rather than mayonnaise or sour cream — provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices.

Makes about 1 cup.

INGREDIENTS

• 116-ounce container plain nonfat yogurt (scant 2 cups)1/4cup crumbled blue cheese (about 1 1/4 ounces)
• 1garlic clove, minced
• 1/4teaspoon celery seeds

DIRECTIONS Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.

Discard liquid drained from yogurt. Transfer yogurt to processor. Add cheese and garlic; blend until smooth. Transfer dip to bowl. (Can be made 1 day ahead. Cover; chill.) Sprinkle with celery seeds.

This is a recipe that I cook at home myself — a versatile method for having a
sophisticated meal on tap with very little last-minute prep work. This is a
remarkable dish because it requires nothing but a pot of simmering water to
cook it successfully; there is no butter, no oil, no sautéing, and no
roasting. Yet the results are delicious. Here I’ve stuffed the chicken with
goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or
any filling you like.

Avoid buying boneless, skinless chicken breast pieces if poissible. You’ll get the best results by purchasing a whole organic chicken and removing the breast yourself.

Serve this with a small salad for an ideal lunch.

Makes 4 servings.

INGREDIENTS

• spinach and goat cheese filling
• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, minced
• 1/4 cup chicken stock or water
• 1 1/2 pounds spinach, stems removed and well washed in several changes of
  cold water
• coarse salt
• freshly ground black pepper
• 4 ounces high-quality fresh goat cheese, at room temperature
• chicken and assembly
• 4 large boneless, skinless chicken breasts
• coarse salt
• freshly ground black pepper

DIRECTIONS Make filling:Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently
for 15-20 seconds, being careful not to let it color.Add the stock and immediately put the spinach in on top of it. Cook, stirring
quickly, because the spinach will cook down rapidly. Season with salt and
pepper. Continue to cook for about 1 minute, then remove from the heat and
spread out on a cookie sheet to cool.When cool, transfer to a mixing bowl and gently combine with the goat cheese.
Taste and adjust the seasoning if necessary.* If making in advance, store in a tightly covered container in the
refrigerator for up to 24 hours.Make and assemble chicken:
Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and
gently pound to a thickness of 1/2 inch. Season with salt and pepper.Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic
wrap.Place one-fourth of the cooled prepared filling in the center of each breast.Wrap the plastic tightly around the breast and roll up the ends, turning
tighter and tighter until the breast is in a cylindrical shape;take care to
keep the plastic wrap tight around the roll.Once the cylinder is formed, continue to twist the ends tightly untilthey
are well sealed. Set aside and repeat with the other 3 breasts.

* If making in advance, the stuffed chicken breasts can be refrigerated for
up to 24 hours or frozen for up to several days. When ready to proceed, allow
to come to room temperature.To cook the chicken breasts, set a large pot of water over medium-high heat
and bring to a simmer. Carefully place the wrapped chicken breasts in the
water and poach for 15-16 minutes.Remove the chicken breasts with tongs and allow to rest for 5 minutes.Carefully remove the plastic, using a sharp knife for scissors. Cut the
chicken on a bias into 1/2-inch-thick slices and serve.