Christmas Brunch Breakfast Casserole

Originally posted on: http://allrecipes.com/recipe/15047/christmas-brunch-casserole/

Ingredients

• 1 pound bacon
• 2 onions, chopped
• 2 cups fresh sliced mushrooms
• 1 tablespoon butter
• 4 cups frozen hash brown potatoes, thawed
• 1 teaspoon salt

• 1/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 4 eggs
• 1 1/2 cups milk
• 1 pinch dried parsley
• 1 cup shredded Cheddar cheese

Directions

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
2. Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
3. In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 1 hour or until set.

Ethiopian Cabbage (or Kale), Potato and Carrots - Atakilt Wat

Originally posted on: http://www.veganricha.com/2014/07/atakilt-wat-ethiopian-cabbage-potato.html

Ethiopian Cabbage Potato Carrots. Atakilt Wat
Allergen Information: free of Dairy, egg, corn, soy, yeast, nut, gluten, grain. 

Serves 2 to 3
Ingredients:
2  tsp extra virgin olive oil or vegan butter, divided

2 cloves garlic, minced

1 tsp minced ginger

1 green chili, chopped (optional)

1/2 cup chopped onion 
1/4 tsp cumin powder

1/2 to 3/4 tsp turmeric powder

1/4 tsp fenugreek seeds 

1/4 tsp cardamom powder

1/4 tsp cinnamon powder

1/8 tsp cloves powder

a generous dash of black pepper

3/4 cup sliced carrots

2 medium potatoes, chopped, 1.5 loaded cups

1/2 head of cabbage (or 3 quarts of kale), finely chopped

1/2 tsp salt

Method:
In a large skillet, add 1 tsp oil and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes to infuse the oil. 
Add the carrots, potato and mix well. Add cabbage and 1/4 tsp salt. Mix well, cover and cook for 15 minutes. Stir once in between. 
Add 1/4 tsp or more salt, and 1 tsp olive oil. Mix in, reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. *
Serve hot with Ethiopian flat bread Injera and lentil wat, ethiopian greens(gomen wat).

*The veggies get cooked in their own moisture. If they start to stick (depends on your lid, type of pan, moisture in the veggies), add splashes of water or broth and mix in and continue to cook.

Crockpot Chicken Corn Chowder

6 slices bacon, diced (optional)
1 large onion, chopped
3 cloves garlic, minced
16 oz frozen sweet corn
1 16 oz can cream-style corn
3 med potatoes, diced
2 carrots, finely sliced
2 T brown sugar
2 t Worcestershire sauce
salt to taste
1 c. cream of (chicken, mushroom, etc) soup or water or chicken stock

Pre-boil potatoes and carrots until slightly tender.
Mix all ingredients in crockpot.
Cook in crockpot for 4-7 hours on low.

Potato Soup

2 T butter

2 shallots, finely chopped

8 oz potatoes, peeled and diced

4 T flour

2 T dry white wine

1.5 c milk

1 c frozen corn

3 oz Gruyere cheese, grated (Cheddar works as well)

8-10 fresh sage leaves, chopped (or 1 T dried sage leaves)

2 c heavy cream

croutons for serving (or crusty bread)

1. Boil potatoes until tender. Drain and set aside.
2. Melt butter in large pot. Saute shallots.
3. Add cooked potatoes.
4. Sprinkle in flour and cook for about 1 min stirring constantly.
5. Remove from heat, stir in wine.
6. Return to heat and add milk. Bring to a simmer.
7. Stir in corn, cheese, sage, and cream. Don't let it come to a boil.

Potato Latkes (Potato pancakes)

1 lb potatoes (about 4 small ones... but not tiny ones)
2 T. minced onion

1 egg
3/4 c. flour
1 t. baking powder
1/2 t. salt
pinch of nutmeg

1. Grate the potatoes and immediately immerse them in a bowl of cold water (otherwise they'll turn brown). Rinse the potatoes a few times to get all the oxidized juice out of them (aka brown liquid), and combine immediately with the rest of the ingredients.
2. Heat a skillet with enough oil to cover the bottom just until it bubbles when a drop of water hits it. You don't want the oil to be splattering everywhere, so don't get it much hotter than this point.
3. Shape pancakes in your hand. Place them in the pan and press them down to 1/4 inch thickness. Cook until the top starts to look a little dry, then flip. This will take a while (3-5 min for the first side) if you want it to cook the potato throughout.

This is a good quick meal. I eat them with ketchup and a side of applesauce. Enjoy!

Vegetable Casserole with Herb Dumplings

Casserole ingredients:

1 T. olive oil

1 large onion, chopped

2 cloves garlic, chopped

2 t. sweet paprika

1 large potato, chopped

1 large carrot, sliced

1 14-oz can chopped tomatoes

1 1/2 c. vegetable stock

14 oz. orange sweet potato, peeled and diced

2 zucchini, thickly sliced

1 yellow squash, thickly sliced

2 T. heavy cream

Dumpling ingredients:

1 c. all-purpose flour

1 T. baking powder

2 t. chopped italian parsely

1 t. dried thyme

1 t. chopped rosemary

1/3 c. buttermilk

1. Preheat the oven to 400 deg F.
2. Mix all the casserole ingredients in a large oven proof pot or pan.
3. Combine the dumpling ingredients in a separate bowl. Form the dough into golf ball sized balls and drop on top of the vegetables.
4. Cover with a lid or foil and bake for 30 min or until potatoes are tender.

Potato Salad with Blue Cheese Vinaigrette

From: Real Simple

This is a great side to go with steak.

1 lb. small red potatoes

1/4 c. olive oil

1/4 c. (about 1 oz.) crumbled blue cheese

2 T. white wine vinegar

1 small head Boston (or green) lettuce, torn (about 4 c.)

3/4 t. salt

1/4 t. pepper

1. Wash potatoes and put them in a pot filled with enough cold water to completely cover them. Bring to a boil and simmer (meaning keep little boiling bubbles going) for about 14-16 min. Check to be sure the potatoes are tender, but not mushy. Drain and run cold water over them to cool. Cut the potatoes into 1/2 to 1 inch pieces.
2. Combine blue cheese, vinegar, oil, salt, and pepper in a small bowl and mix well.
3. Mix potatoes with lettuce in a large bowl.
4. Add blue cheese dressing and toss all the ingredients together just before serving.