Potato, Squash & Goat Cheese Gratin

My neighbor has a lovely vegetable garden.  She was nice enough to share some of her vegetable bounty with me earlier in the week.  I had a great idea to make a casserole with the squash for my husband and his sister who is visiting us this week.  This recipe for a gratin seemed to fit the bill.  I did not have any goat cheese so I used an Italian 5 cheese mix instead.  Both my husband and his sister loved the gratin.  I was asked to make it again which is always a great sign.

Potato, Squash & Goat Cheese Gratin

From Elizabeth Passarella @ http://thekitchn.com

Serves 6

Ingredients:

2 medium yellow squash, about ½ pound

4 small to medium red potatoes, about 1 pound

3 tablespoons olive oil

4 ounces goat cheese

Salt and freshly ground black pepper

¼ cup whole milk

1/3 cup freshly grated Parmesan cheese

1 tablespoon thinly sliced basil or thyme leaves

Directions:

Preheat oven to 400 degrees.  Lightly grease a 1-1/2 to 2-quart casserole dish with a drizzle of olive oil.

Use a mandolin or chef’s knife to slice the squash and potatoes into very thin slices, 1/8 inch or less.  Toss the sliced vegetables with 3 tablespoons olive oil in a large bowl.

Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them; just spread evenly – then season with salt and pepper.  Top with half of the goat cheese, scattered evenly in large chunks.  Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other ½ of the goat cheese.  Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish.  Top with the parmesan cheese.  Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.  Scatter on the fresh basil, if using.

Hamburger Buddy

This recipe is a copycat of Hamburger Helper made at home with all fresh ingredients.  I made it for dinner tonight and it was really good.  I think the mushrooms gave it a nice flavor.  I added only a few mushrooms rather than 10 ounces because I don't usually eat mushrooms.  This recipe comes from Eatingwell Test Kitchen.

Hamburger Buddy

Ingredients:

3 cloves garlic, peeled

2 medium carrots cut into 2-inch pieces

10 ounces white mushrooms, large ones cut in half

1 large onion, cut into 2-inch pieces

2 cups water

1 14-ounce can reduced sodium broth, divided

8 ounces whole-wheat elbow macaroni (2 cups dry)

2 tablespoons Worcestershire sauce

1 pound 90% lean ground beef

2 teaspoons dried thyme

¾ teaspoon salt

¼ teaspoon freshly ground pepper

2 tablespoons all-purpose flour

½ cup reduced-fat sour cream

1 tablespoon chopped fresh parsley or chives for garnish

Directions:

1.      Fit a food processor with the steel blade attachment.  With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms.  Process until finely chopped.  Turn it off, add onion and pulse until roughly chopped.

2.     Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes.  Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.

3.     Stir in water, 1-1/2 cups broth, and macaroni and Worcestershire sauce; bring to a boil.  Cover; reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

4.     Whisk flour with the remaining ¼ cup broth in a small bowl until smooth; stir into the hamburger mixture.  Stir in the sour cream.  Simmer, stirring often, until the sauce is thickened, about 2 minutes.  Serve sprinkled with parsley (or chives), if desired.

Enjoy!

The Creative Cook