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This Week’s Menu – Classic Style

This Week’s Menu – Classic Style

We have so many new friends around here that may have missed some of the deliciousness we put out in the first weeks. Here are a few fan favorites that will become regulars in your rotation, too! 

[[ recipeID=recipe-8lcgm6eek, title=Kale and Pepper Hash with Eggs ]]

[[ recipeID=recipe-8lcgmewft, title=Chicken Tikka Masala ]]

[[ recipeID=recipe-8lcgnlhcg, title=Sloppy Joe Tater Tot Casserole ]]

[[ recipeID=recipe-8lcgnxkt3, title=Puppy Chow ]]

 

Raise your hand if you’re getting sick of dishes.

Yeh, me too. But – we aren’t going anywhere any time soon, so soap up, friend. Or rather, let’s cook the comforting food first. THEN we’ll do the dishes. (Maybe save the Puppy Chow for post-dishes as a reward. 😉 )

Ingredients are starting to get just a wee bit tricky to find, so I have two dishes this week that can use substitutes easily. The Kale and Pepper Hash with Eggs is great with any hearty greens and your favorite veggies. Add meat if you like, too.

The Sloppy Joe Tater Tot Casserole can be made with any ground meat. I usually do ground beef, but turkey or chicken sounds great (add a little oil to the pan while heating up). Same goes for the veggies – use whatever is on hand.

Finally, that Chicken Tikka Masala. Guys, if you don’t have this on repeat, then you’re doing quarantine wrong. Yes, it uses all of the spices (seriously, all of them), but once you find the bottles, you’ll have the ingredients for this dish forever! It’s so comforting but still feels fancy. Have it on Tuesday or save it for At Home Date Night.

Hang in there, friend!

Posted on January 04, 2023
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Kale and Pepper Hash with Eggs

This hearty egg-based dish is good for any time of day. We used kale and red peppers, but try your favorite veggies. Swiss chard is particularly fun!

Servings: 4

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped, separated
  • 3 cloves garlic, minced
  • 1 bunch kale leaves torn, stems chopped
  • 1 lb Yukon Gold potato 3/4 in chop
  • 1 large red pepper chopped
  • 8 eggs
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions

  1. Heat a large pan over medium high heat. Add 1 tbsp olive oil and allow to heat until shimmering. Then add onion and garlic for 1 minute or until fragrant. Add the red pepper and potatoes, sprinkle with salt and pepper, and sauté an additional 15 minutes, until potatoes are almost cooked through.
  2. Add greens to the pan and sauté until wilted, about 3 minutes. Remove and plate.
  3. Return hot pan to stove, add olive oil, and reduce heat to medium. Crack the eggs into the pan leaving space between eggs (frying them in batches in the pan as necessary.) Flip after the underside turns opaque. Cook for 2 minutes for runny eggs, 3 for hard.
  4. Top the hash with two fried eggs and season with salt and pepper to taste. Serve immediately.

Notes

- Try subbing sweet potatoes for Yukon Gold potatoes.

- Crack eggs into individual bowls first to inspect for broken shells and yolks.

- The smaller you dice your potatoes, the faster this all comes together.

- Do NOT use baby greens in this dish. We want something hearty to keep its shape during cooking.

-The hash reheats surprisingly well, so consider making a large pot of it at the start of the week, then just fry the eggs each morning.

DAIRY LOVERS

- A sprinkling of your favorite shredded cheese would add a lovely pop of flavor.

MEAT LOVERS

- Your favorite breakfast sausage cut into links (or bulk ground sausage) would be amazing! Brown that first and set aside. Use the fat from the meat to sauté the veggies. Add the meat back in towards the end of cooking to heat back up.

Chicken Tikka Masala

This sauce is the best intro to Indian food you'll ever try. Beginners will love it and experienced spice fans will also rave! We like to pair the chicken and sauce with rice, but try it with naan or roasted veggies.

Servings: 6

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 tsp garlic, minced
  • 1 tbsp cumin
  • 1 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cayenne pepper
  • ½ tsp cinnamon
  • ¼ tsp turmeric
  • 14 oz tomato sauce
  • 1 cup heavy cream
  • 2 tsp paprika
  • 1 tbsp sugar (optional)
  • 1 tsp vegetable oil
  • 4 boneless, skinless chicken breasts cut into bite-size pieces
  • ½ tsp curry powder
  • ½ tsp salt to taste
  • 3 cups cooked rice

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add onion and stir until translucent, about 5 minutes. Add in the garlic and cook, about 1 minute. Add the cumin, 1 tsp salt, ginger, cayenne, cinnamon, and turmeric and fry until fragrant, about 2 minutes.
  2. Add the tomato sauce into the pan and bring to a boil. Reduce heat to low and simmer for 10 minutes, then mix in cream, paprika, and 1 tbsp sugar (optional). Bring the sauce back to a simmer and cook, stirring often, until the sauce is thickened, 10 to 15 minutes.
  3. Meanwhile, heat the vegetable oil in a separate skillet over medium heat. Add chicken, sprinkle with curry powder, and sauté until lightly browned but still pink inside, about 3 minutes, stirring often. Transfer the chicken and any pan juices into the sauce. Simmer the chicken in the sauce until no longer pink, about 30 minutes. Adjust salt and sugar to taste.

Notes

DAIRY-FREE

- Try with coconut milk or alternative milk heavy cream.

VEGGIE LOVERS

- Skip the chicken and make a mix of roasted or sauteed veggies instead. Diced winter squash, cauliflower, or sweet potatoes could be interesting. Maybe top with roasted chick peas for something totally different.

CARB CONSCIOUS

- Replace the rice with cauliflower rice, cut back the amount of white rice, or serve with brown rice. Or completely skip rice and serve over roasted veggies instead. 


Sloppy Joe Tater Tot Casserole

This is guaranteed to be a family favorite! (Well, at least if your kids are as tater tot feens as mine are.) We add veggies to the sloppy joe part and make our own quick sauce to maximize health and flavor.

Servings: 6

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

  • 1 lb ground beef
  • ⅓ medium onion diced
  • 1 red pepper diced
  • 2 carrots diced
  • 2 cloves garlic, minced
  • ½ cup ketchup
  • ⅓ cup water
  • 1 tbsp mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp chili powder
  • ¼ tsp  red pepper flakes
  • 1 ½ lbs frozen tater tots
  • 2 ½ tbsp green onions sliced

Instructions

  1. Preheat oven to 450 degrees F.
  2. Brown the ground beef in large, oven-safe pan, breaking up beef into small bits for 5 minutes. Add the onion, red bell pepper, carrot and garlic, and continue cooking until beef is no longer pink and veggies are tender. Drain any excess fat and return skillet to stovetop.
  3. Add the ketchup, water, brown sugar, chili powder, mustard, red pepper flakes, Worcestershire sauce and salt and pepper to the beef mixture and stir to combine over medium low heat, until slightly thickened.
  4. Top the beef mixture with the frozen tater tots in a single layer. (Alternatively, layer the tots over the beef mixture in a 9X13 casserole dish.)
  5. Bake at 450 degrees for 20-30 minutes or until the tots are golden and crunchy. Top with chopped green onions.

Notes

- Make ahead – follow the instructions all the way through the assembly stage (assembling in a casserole dish instead of the frying pan), but wrap tightly in plastic wrap and put in the fridge instead of oven. When it comes time to bake, set on the counter while the oven preheats. Ice cold to hot oven doesn’t do anything good for your food or your Pyrex.

- Can be prepped up to three days ahead and kept in the fridge. Keep in the freezer for up to three months.

Gluten Free

- If you are gluten free be sure to check the tots. Ore-Ida are gluten free.

- Also check your Worcestershire sauce. Lea & Perrins is made gluten free in the US, but that’s not the case in other countries.

Meat Lovers

-You could use ground turkey or chicken if you’re trying to not eat red meat.

Puppy Chow

A most classic take on snack time. Sure, there are dressed-up versions of puppy chow around the innerwebs, but we always come back to our first true love.

Servings: 18

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 15 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

  • 10 cups rice chex
  • 1 ⅔ cup semi sweet chocolate chips
  • ¾ cup creamy peanut butter
  • ½ cup unsalted butter
  • 2 tsp vanilla extract
  • 2 ½ cups powdered sugar

Instructions

  1. Place cereal into a large bowl* and set aside. In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high for 1 minute. Stir and microwave for 30 more seconds or until mixture can be stirred smooth. Stir in vanilla.
  2. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal the bag and shake until well coated. Spread on waxed paper to cool. Store in an airtight container.

Notes

We are fancy kitchen professionals, so we need to tell you to use a bowl and food-safe bag. In reality, nothing beats a paper or plastic bag start to finish for this activity. Feel free to skip the baking sheet step, too. Just don’t tell anyone we said that.

- Choose between corn Chex, rice Chex, wheat Chex, or chocolate Chex, or a combination of all the above.

GLUTEN-FREE

- Be sure to check your cereal. Rice Chex is gluten-free, but other flavors may not be.

DAIRY-FREE

-Use an alternative butter.

NUT-FREE

-I haven’t tried it, but imagine sunflower butter would work just as well for this snack mix.