PIE! Savory or Sweet - PIE is the answer!

 

Fruit pies. Savory pies. With or without crust. Any season. Pies are THE most versatile food and the answer to most questions.

What's for lunch? Chicken Pot Pie.

What's for dinner? Shepherd's Pie.

What's for dessert? Apple Pie.

What should I bring to brunch? Tomato Tart.

What can I bring to the party? Sugar Cream Pie.

One of my family's favorites, and a meal everyone here enjoys (leave the dairy out of the potatoes and substitute a splash of chicken broth) is Shepherd's Pie. I make mine in a large rectangular baking dish instead of a traditional pie pan because we need to double the recipe if all of us are gathered.

WEEKNIGHT SHEPHERD’S PIE 

The Shepherd’s Pie recipe in vintage cookbooks may include lamb stew meat. Today, ground lamb, or ground beef, are the more commonly used protein. Locations around the globe may also refer to the use of beef as a Cottage Pie and the use of lamb as Shepherd’s Pie. Although this dish does not use a traditional pie crust, the mashed potato topping acts in a similar way as a pastry crust – the potatoes keep their soft, pillowy inner texture but develop a crisp crust and work by holding the heat in and letting the filling cook to create a craveable comfort dish.  

Filling Ingredients:

• 3 – 4 large potatoes, peeled and cut into similar size chunks 
• 1 stick of butter  
• 1 pound of ground beef 
• 2 cups of vegetables – carrots, celery, corn, peas 
• 1 medium onion, chopped 
• 2 tablespoons of Worcestershire sauce 
• ½ cup of beef broth 
• Salt and pepper to taste 

Directions 

1. Preheat oven to 350°. 
2. Boil the potatoes in salted water until tender. 
3. Drain potatoes then mash them in the pot with half of the stick of butter. Leave the mashed potatoes in the pot until needed. 
4. Brown ground beef in a large skillet until brown. Drain beef and set aside. 
5. Place half of the stick of butter in the same skillet the beef was cooked in (ensure no grease remains in the pan). Add the onion and carrots. 
6. Once the onion is soft, add celery if desired. 
7. Combine beef, cooked vegetables, corn and peas, beef broth, salt and pepper, Worcestershire sauce in a pie dish. 
8. Top mixture with a layer of mashed potatoes. 
9. Use a fork to create stripes in the potatoes.  This step is a non-negotiable for my husband. I was just going to put it in the oven when he came in the kitchen and asked if I was going to make the lines. I had no idea this was important to him.
10. Place the Shepherd’s Pie in the oven on the middle rack and bake for approximately 30 minutes or until potato topping is golden brown. Broil for the last 2 – 3 minutes if desired for crispier potatoes. 

I serve mine with a classic brown gravy. The vegetables sometimes include mushrooms and I have to confess, I usually leave out the peas.

A quick cold snap here in the Northeast makes Shepherd's Pie a real possibility for dinner on a chilly April weeknight.

We have grown from a family of four to having 6 adults gathered at the table, one grandson in a high chair and a granddaughter nearby who is not ready yet to eat solid food. We tend to gather on a weeknight for dinner since work schedules fluctuate to not only include weekends but nights as well. Recently, I was not sure what to make and was considering take-out but made this dish instead. My daughter-in-law said, "Wow, I had no idea this was an I just whipped this up kind of meal." I smiled from the inside.

Being able to gather at all, and enjoy food and conversations, with my immediate family always leaves me feeling Fed Well. For more great pie recipes - click here.

Paella - Another Customizable Recipe with Tons of Tasty Options

Confession: This is never what my paella will look like - I will never add peas. But, the good news is, you sure can if that is something you enjoy, or you can leave them out. Paella has very few rules!

If you've never heard anyone say paella before, I say, pie -A-ya. I have no idea if that's right, that's just me.

This dish focuses on the rice. A short grain rice with a bit of a crispy bite is the one rule the traditionalists would want followed as well as using a large, wide pan so the ingredients can be spread out over the surface area. 

In fact, this is a meal named for the pan and its origins seem to be from Spain. To find out more details about paella, click here.

Here's a great starter recipe for paella:

LAND AND SEA PAELLA WITH CHICKEN, SAUSAGE, AND SHRIMP 

Ingredients 

4 tablespoons olive oil 

1 pound of boneless, skinless chicken breast, cut into 2” pieces, coated in flour 

1 pound of ground sausage 

1 pound of medium shrimp, peeled and deveined 

1 cup minced onions 

1 diced celery stalk 

1 each small-sized sweet red and green bell peppers, cut into small chunks 

1 cup chopped canned tomatoes 

1 tablespoon minced garlic 

Kosher salt and black pepper to taste 

3 cups of white rice – short grain or Arborio  

1/4 teaspoon ground saffron or saffron threads 

6 cups of liquid (chicken stock, vegetable, or seafood broth) 

Finely chopped parsley and lemon wedges for garnish (optional) 

 

Directions 

1. Place the ground sausage in a large diameter frying pan over medium heat. 
2. Add the flour coated chicken. Cook until the chicken is golden and firm. 
3. Remove sausage and chicken from the pan and set aside. 
4. In the same pan, combine olive oil, onion, celery, and peppers – season with salt and pepper and allow to cook for 2 – 3 minutes. 
5. Stir in canned tomatoes and scrape up any bits on the bottom of the pan. 
6. Combine saffron with ¼ cup of liquid before adding to the mixture. 
7. Pour in remaining stock. 
8. Add rice and stir. 
9. Once the liquid is simmering, nestle in the chicken, sausage, and shrimp. 
10. Do not stir.  
11. Allow to cook on low-medium heat with lid, until the liquid is absorbed. 
12. Let the paella rest off of the heat for a few minutes before serving. 
13. Garnish with parsley and lemon wedges. 

Options: 

Add sliced green olives or capers if desired. 

Substitute ¼ teaspoon each of paprika and turmeric for the saffron. 

If bone in chicken is desired, cook in the same pan ahead of time, then remove and reserve. Add in step #9. 

This is a great meal for gatherings, celebrations, lunch or dinner, and can travel well. As you begin to share meals again with extended family and friends, consider a paella for its ability to please so many palettes. Want to bring a meal to someone who is feeling under the weather, just had a baby, or lost a loved one? Paella.

Don't like seafood - don't use it. Would rather have chorrizo or kielbasi over sausage. Wonderful! Want to make a vegetarian version? Go for it! Do what you like to make this a tasty dish that will leave you feeling Fed Well!

 

Mother's Day Ideas & Recipe for Broken Lasagna Noodle Primavera

 

Hosting a Mother's Day meal this year? Whether it is your first time or your 21st - here are a few tips to help make the celebration a success and a few menu ideas.

1. Flowers are wonderful - as gifts, on the table, around the room - or all of the above. Arrangements, cut flowers, or potted plants all add color, and a pretty touch. Consider mixing things up and including small pots of herbs, or starter plants for her vegetable garden like tomatoes which can be grown in containers on her porch or deck.

2. Breakfast in bed, brunch, lunch, afternoon tea, happy hour, dinner and dessert are all fabulous options for celebrating the Mom in your life. Find the tradition that works best and just own it!

3. What does she enjoy? Tea? Coffee? A bit of the bubbly? A Blood Mary filled with spears of fresh vegetables and a skewer of shrimp? Choose a cocktail or special drink that honors her tastes. 

4. Do not in any way create work for Mom as a result of the celebration. Cooking? Well, that means you are also setting up, clearing and cleaning. 

5. Keep safety precautions in mind. If it's not safe to celebrate in person, consider leaving a basket of goodies at Mom's door with a special card or send a video message AND a phone call.

So...about the menu ideas and recipes. Make what Mom likes. Make the latest trend. Make whatever is the tradition. Looking for new ideas?

Click here for my Zulily Mother's Day menu post. 

This is one I am looking forward to making:

PASTA PERFECTION – BROKEN LASAGNA NOODLE PRIMAVERA 

What is more fun than the ribbon, curlicue, edges of lasagna noodles when it comes to pasta shapes? Tired of making a full pan of the traditional baked dish or looking for a bright, springtime primavera twist? Looking for a recipe that allows a lot of flexibility for swap outs and customizing to your family’s tastes? Need a gluten-free, dairy-free item on the menu? Broken lasagna noodle primavera is the answer! 

Ingredients:

• 1-pound of lasagna noodles (regular or gluten-free) broken to create about five pieces per noodle 
• 1-pound asparagus, trimmed 
• 1 cup peas or ½ pound of sugar snap peas 
• 1 small head of broccoli or broccolini 
• 1 small zucchini halved and chopped into half-moons 
• 1 bunch of chopped green onion or one small, thinly sliced shallot 
• 1 – 2 tablespoons olive oil 

Sauce ingredients 

• ½ cup of olive oil 
• 1 – 2 cloves of finely minced garlic 
• ½ cup chopped parsley 
• 1 cup reserved pasta water 
• Juice from one fresh lemon 
• Salt and pepper to taste 

Directions 

1. Preheat oven to 425 °. 
2. Boil salted water in a large pot and cook broken lasagna noodles according to package directions. 
3. Reserve one cup of the pasta cooking water before draining the noodles and set aside. 
4. Combine asparagus, broccoli or broccolini, zucchini, onion, or shallot, with olive oil, then arrange in a single layer on a baking sheet and sprinkle with salt and pepper. 
5. Roast the vegetables in the oven until they are tender (about 15 minutes). 
6. In a saucepan, combine olive oil and garlic and simmer over medium heat until fragrant. Add ½ cup of pasta water, lemon juice, salt, and pepper. Let simmer for 1 – 2 minutes.  
7. Combine and toss broken lasagna noodles, roasted vegetables, and sauce in a large bowl. If more sauce is needed, add the remaining reserved pasta water.  
8. Top with parsley and serve. 

Remember - a recipe is just a guide. I might add shrimp. Maybe I will grill the asparagus first. Maybe the grocery store broccoli didn't look good and I had to leave it out. All good.

What do we do at my house? Typically I host a brunch, with mimosas or perhaps a punch, and my sister and I provide an assortment of dishes mostly focusing on breakfast foods - could be pancakes, waffles, egg casseroles, sausage, ham, potatoes, fruit, and pastries - to name a few past successes. THEN, if the weather allows, we all head outside for a group game of maybe kickball or I think this year it will be Whiffle Ball. It can get pretty competitive, but we have a great time and a group photo before heading back inside for some decadent desserts. Mother's Day always leaves us feeling Fed Well and happy for being together.

Cheese, Glorious Cheese - Which ones are on your Charcuterie Board?

 

Before we deep dive into cheeses, can we just review the evolution of appetizers served at home parties and celebrations in no particular order?

Pepperoni and cheese

Cheese and crackers

Fondue

Cheeseballs

Cheesepuffs 

Loaded potato skins

Baked Brie

Caprese Platters drizzled with Balsamic

Cheese-y Nachos

Goat Cheese Canapes

Stromboli

Mozzarella Sticks

Quesadillas

Charcuterie Boards

Yes, Charcuterie Boards seem to be the biggest, and most recent appetizer trend everyone has embraced. Largely because they can be customized to include whatever a person enjoys with as many other components as they choose - but mostly, they have meats and cheeses, as defined by the very name - Charcuterie.

Plus, a Charcuterie Board is generally crowd pleasing, beautiful, and of course, delicious.

Textures, colors, and a range of flavors all combine to create the perfect bite!

How do you decide which are the best cheese to include? Start with one or two of your personal favorites because after all, this is your creation.

For the rest, try to mix up textures and consider what will pair well or taste best when combined with the rest of the components on the board. Bold versus mild, hard or soft textures, and adding in cheeses made with goat or sheep's milk helps keep things interesting and tasty. Click here for more details about choosing the best cheese for your charcuterie board.

During the social restrictions imposed during the pandemic, my immediate family gathered once a week for dinner and adopted a Happy Hour time prior to the main meal. Frequently, charcuterie boards can be found with salami, pepperoni, cheddar, mozzarella, pickles, crackers or grilled garlic bread rounds, sliced tomatoes, olives, grapes, and whatever other treats are on hand that week. We play music in the background and chat while the meal finishes cooking (or take-out is picked up). As life returns to pre-Covid traditions, we actually hope to keep this practice alive. I hope you and yours have found a way to connect during these challenging times and continue to be Fed Well.

Fresh Salad Recipes including a Big M Burger Salad

Nope. I'm not crazy! Turn your burgers and cheeseburgers into a salad!

Think about it. 

Lettuce - check. 

Tomatoes - check. 

Onions - check. 

Cheese - check.

Pickles - check.

Thousand Island dressing - check.

Top with sesame seeds - check.

Trade off the bun for croutons (or leave out the carbs). 

All the key ingredients for that classic double yellow arches, two all beef patty, MacBurger - turned into a salad! This Big M Burger Salad could be scaled up and served in a big platter for pool parties (I'm thinking of bringing one to my son and daughter-in-law's house this summer) and barbecues or as a main meal for one or two!

Why haven't we talked about this before now?

Chop up your lettuce, add diced, fresh tomatoes, chopped onion and pickles, either chunks of cheddar or American cheese, dress with Thousand Island or your own secret sauce, sprinkle on some sesame seeds, add your freshly grilled hamburger on top, and this salad is ready!

Crispy, crunchy, juicy. All the flavor combinations you have come to love and recognize from a class hamburger loaded with fresh toppings.

Yes, you can swap out the burger for grilled chicken. Yes, you could also use grilled steak, or shrimp or whatever protein you like, but really, the idea is to give you all the flavors of that juicy burger with a higher ratio of salad.

Want some more fresh salad ideas? Click here for my recent Zulily post - Top 10 Healthy, Tasty & Quick Salad Ideas with Recipes to try!

I'm looking forward to the warmer weather, safely gathering again with friends and family, and celebrating the longer days and just being together. The restrictions of the pandemic have shown how sweet it really is to be together and Fed Well!

 

Breakfast and Lunch for Dinner!

 

Growing up, the meal formula was typically a protein (which if I'm really honest was only meat - beef, pork, or chicken were always in rotation), a vegetable, and a starch which was either a rice, potato or pasta. Imagine three big wheels, protein, vegetable and starch, that could be spun to create the evening meal. Okay, it wasn't exactly like that, but you could modernize this technique to help keep dinners interesting and fresh!

Proteins have been expanded to include other options like fish including shellfish, cheese or dairy, and even turkey! Turkey is a great option for leanness and can be found in the supermarket section as a ground meat, cutlet, or even tenderloin. Sausage, kielbasa or chorizo, ham, or cold cured meats like salami can also widen your evening meal selection (and they can even be made from turkey).

Guess what else is protein?

Give yourself 10 points if you thought - eggs!! Yes! This is where it starts to get fun! Eggs can be the primary focus for any meal! Frittatas, quiches, omelettes are a few great options. OR fry and egg for on top of your burger. OR try baked eggs in tomato sauce, also known as Shakshuka. Voilà  - breakfast for dinner that is not pancakes or French toast and overflowing with carbs or sugar.

Lunch. What comes to mind? No, no fast food choices! Traditionally though, sandwiches are popular choices for lunch, right? BLT, grilled cheese, chicken salad, turkey club, tuna melt, so many options. Or salads. Tossed salad, cobb, Caesar...oooh, why not combine somethings right here and make a grilled chicken, grilled Caesar salad for dinner with a side of grilled garlic toast instead of croutons! What?

Here's how:

1. Grill chicken breast that have simply been marinated in a little Italian dressing, or a splash of olive oil with freshly squeezed lemon juice, salt and pepper.

2. Split romaine lettuce lengthwise and drizzle with olive oil then season with salt and pepper to taste. Then grill until the leaves have hash marks or are a bit wilted.

3. In a small bowl, mix three cloves of crushed garlic with 3/4 cup of olive oil, salt and pepper. Use a pastry brush to spread the mixture on the surface of individual slices of Italian bread, then grill until toasted, turn, and finish grilling on the other side. Sprinkle with chopped parsley if desired.

4. Plate 1 section of romaine, top with your favorite Ceasar dressing, then the sliced, grilled chicken breast and serve with a side of grilled garlic toast. 

This will likely become one of your summer go-to dinners this year!

Try to find ways to mix things up to keep meals interesting for yourself. Make substitutions and swap outs and work with recipes you already know and love.

Looking for more meal inspiration? Check out this blog post by Fed Well on Zulily and try an Instant Pot (R) recipe for dinner!