Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Perfect Potatoes au Gratin

Ingredients

  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-½ cup Heavy Cream
  • ½ cups Whole Milk
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated

Directions

Preheat oven to 400 degrees.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of a greased baking dish.  Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture.  Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling.  Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving.

From Perfect Potatoes au Gratin by the Pioneer Woman.

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Wisconsin Cauliflower Soup

Our favorite place to go out to eat in Utah is Zupas.  Our choice of soup, salad, and/or sandwiches with a chunk of french bread and a chocolate-dipped strawberry – heaven!  This is hands-down Tyson’s favorite soup there.

 

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 can (13 3/4 to 14 1/2 ounces) vegetable broth
  • 1 1/2 cups water
  • 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheddar cheese
  • 1/2 cup pepper jack cheese

 

Directions

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt, and cook 2 minutes, stirring frequently. Gradually stir in milk, broth, and 1 1/2 cups water.  Add cauliflower and bring to a boil.  Reduce heat to low, then cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan, and heat over medium heat until hot, stirring occasionally. Remove saucepan from heat.  Stir in mustard and cheeses until melted and smooth.

From Wisconsin Cauliflower Soup at The Coterie Blog.

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Cheddar Cauliflower Quiche

Ingredients

  • 1 unbaked pie crust
  • 4 cups cooked cauliflower, chopped small
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 cup slivered almonds, toasted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Directions

Preheat oven to 450 degrees.   Line unpricked pastry with a double thickness of foil.  Bake  for 5 minutes.  Remove foil and bake 5 minutes longer.  Turn oven down to 350 degrees.

Spoon cauliflower into crust; top with 1 1/4 cups of cheese, and sprinkle with almonds.  Beat together eggs, milk, mayonnaise, nutmeg and pepper.  Pour over almonds; sprinkle with remaining 1/4 cup of cheese.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Adapted slightly from Cheddar Cauliflower Quiche from AllRecipes.com

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Spinach Quiche

Ingredients

  • 2 tablespoons butter
  • 8 ounces mushrooms, diced
  • 1 teaspoon minced garlic
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups shredded cheddar cheese (or mozzarella and maybe some feta)
  • 3 eggs, well beaten
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F.  Press ¼ cup cheese onto bottom of crust and bake for 5 minutes.

Over medium-low heat melt butter in a large saucepan.  Add mushrooms, garlic and spinach.  Cook several minutes until mushrooms are giving off juices and spinach is heated through.  Spoon vegetables into crust and sprinkle with remaining cheese.

Combine eggs and milk.  Season with salt and pepper.  Stir in melted butter.  Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

Adapted from Easy Broccoli Quiche from AllRecipes.com.

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Broccoli Quiche

Ingredients

  • 2 tablespoons butter
  • ½  onion, minced (or a handful of mushrooms, diced)
  • 1 teaspoon minced garlic
  • 2 cups chopped fresh broccoli
  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups shredded cheddar (or colby jack) cheese
  • 3 eggs, well beaten
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F.  Press ¼ cup cheddar cheese onto bottom of crust and bake for 5 minutes.

Over medium-low heat melt butter in a large saucepan.  Add onions, garlic and broccoli.  Cook slowly, stirring occasionally until the vegetables are soft.  Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk.  Season with salt and pepper.  Stir in melted butter.  Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

From Easy Broccoli Quiche from AllRecipes.com.

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Creamy Spinach Enchiladas

The cup of heavy cream doesn’t exactly help the nutrition content of this veggie-filled dish, but it makes it taste sooo good!

Ingredients

  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 cup frozen corn, thawed
  • 6 ounces Cheddar, grated (1 1/2 cups)
  • 2 4.5-ounce cans chopped green chilies
  • 1 cup heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 8 6-inch corn tortillas, warmed
  • Enchilada topping (recipe follows)

Directions

Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.

Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.  Serve with the following enchilada topping.

Enchilada Topping:

  • 1/4 small red cabbage, thinly sliced (about 4 cups)
  • 2 scallions, thinly sliced
  • 1/4 cup pepitas (roasted hulled pumpkin seeds)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

In a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.

From Creamy Spinach Enchiladas on RealSimple.com.

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Broccoli Casserole

Ingredients

  • 8 cups chopped broccoli
  • 8 ounces sliced mushrooms
  • 1 tablespoon butter
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/3 cup blue cheese dressing
  • 1 1/4 cup shredded sharp cheddar cheese
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon fresh ground black pepper
  • Flavor Pack from 1 package oriental flavored Ramen noodles
  • Dry noodles from 1 package oriental flavored Ramen noodles, broken up

Directions

The following two steps can be done a day ahead of time (which I highly recommend doing):

Bring a large pot of water to a boil.  Boil broccoli for 4-5 minutes, then carefully scoop into a bowl of ice water.

Melt butter in pan over medium heat.  Add mushrooms and saute until they begin to lose their juices, about 5 minutes.

If desired, after both broccoli and mushrooms have cooled, place each in a container in the fridge until using.

About a 90 minutes before desired meal time, preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, blue cheese dressing, cheddar cheese, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Pour into a greased 2-quart baking dish. Cover and bake for 45. Remove cover and bake for additional 15 minutes. Cool for at least 5 minutes before serving.

Adapted slightly from Broccoli Casserole by Alton Brown.

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Tyson’s Favorite Mac & Cheese

This is Tyson’s favorite mac & cheese recipe – pure Cheddar with crisp, crunchy Panko bread crumbs on top. 🙂

Ingredients

1/2 pound elbow macaroni
6 tablespoons butter, divided
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt 3 tablespoon of the butter.  Whisk in the flour and mustard and keep it moving for about five minutes.  Make sure it’s free of lumps.  Stir in the milk, onion, bay leaf, and paprika.  Simmer for ten minutes or so, until the sauce has become thick and creamy.  Remove the bay leaf.

Temper in the egg.  Stir in 3/4 of the cheese.  Season with salt and pepper.  Fold the macaroni into the mix and pour into a 2-quart casserole dish.  Top with remaining cheese.

Melt the remaining 3 tablespoons of butter in a saute pan and toss the bread crumbs to coat.  Top the macaroni with the bread crumbs.  Bake for 30 minutes.  Remove from oven and rest for five minutes before serving.

From Baked Macaroni and Cheese by Alton Brown.

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Springer’s Favorite Mac & Cheese

I love the delightful creaminess created by the blending of cheeses in this recipe.  I went searching for the perfect homemade mac & cheese recipe, and I found it!

I like to serve this with a large side of steamed broccoli, in a pathetic attempt to balance out all the cheesy goodness!

Ingredients

  • 1 pound whole wheat elbow macaroni
  • 1 quart milk
  • 1 stick (1/2 cup) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 8 ounces shredded sharp Cheddar
  • 8 ounces shredded Swiss
  • 4 ounces Havarti
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 4 small tomatoes, but only if good quality and in-season
  • 1 1/2 cup bread crumbs (or panko crumbs)

Directions

Preheat the oven to 375 degrees.

In a large pot of salted boiling water, cook pasta according to package directions.  Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it.  Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.  Off the heat, add the cheeses, salt, pepper, and nutmeg.  Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top.  Melt the remaining 2 tablespoons of butter, combine them with the bread crumbs, and sprinkle over the top.  Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is golden brown on the top.

Adapted from Mac and Cheese by Ina Garten.

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