Skip's Scalloped Potato Recipe
About Your Comments
Last week I removed a comment for good reason and I appreciate the support shown by readers. But I think we owe an explanation of our comment policy. Your comments are what make this blog work—If you didn't care enough to comment, the blog would die. Your comments are life giving; they share valued information and guide my research. And they have taught me something: women are different from men, even more than I had appreciated. (After all these years, still learning.) Not too many guys write comments, but when they do it is usually to argue some point. When women write they don't argue, rather they focus on areas of agreement and build consensus.
In the last thousand or so comments, I have only deleted three or four. One was from somebody selling something—this is a noncommercial blog. Two were from guys (including my best friend growing up, now a dentist); they were trying to help but by introducing contention. This isn't about thought control, or group-think; rather it's about survival of our shared cause. If we are united we can make a difference as our force builds; if we aruge with each other, our energy is dissipated and wasted. So we work to build areas of agreement about what matters most to your health, and try to be tolerant. That's our policy.
Second Request: Last week we asked you to share dishes that your men enjoyed, that used a minimum of meat. We didn't get any comments so we repeat the request. Please share your guy favorite recipes. Here is one of mine:
Skip's Scalloped Potatoes (Serves up to 12, adults and kids; use a 9” x 13” dish.)
I promised to share a recipe that used meat for seasoning, so here is my version of scalloped potatoes. This makes a nice Sunday meal when family or guests come and you have time to cook and visit. It’s pretty healthy, not too expensive, and just a little labor intensive (any husband can be trained to make this). I’ve made scalloped potatoes as my contribution to dinner for years; I used to start with a can of mushroom soup until a food writer made fun of cooks relying on canned soups. Cured me. Typically, recipes use either a milk-based sauce or chicken broth; I tried both together and liked the taste.
In retrospect, I see that scalloped potatoes are a good recipe for using any milk, broth, cheese, onions or potatoes going bad. Just toss in the odds and ends. As I’m not the fastest cook, I start 3 hrs. before dinner. I serve the scalloped potatoes with my homemade applesauce (Martha Stewart has it posted here, if you can believe), which I make while the scalloped potatoes are baking. Last time, one daughter brought a spinach salad and another daughter brought a tasty fruit tort made in a spring-form pan. We enjoyed a great meal that was pretty healthy and had leftovers for another night. After dinner we usually take the grandchildren for a walk down to the park or the beach. If we’re lucky we catch the sunset. Maybe we should call this “recipe for a perfect Sunday”.
Ingredients:
4 tbsp butter
4 tbsp flour
2 cups milk
1 cup chicken broth
salt, pepper, and maybe a little rosemary, or crushed chilies, whatever.
6-8 oz of chopped pork (bacon, ham slice, or even a pork chop)
6-8 oz mushrooms, sliced
6 large russet potatoes (I keep an extra potato handy in case it’s needed to finish off the dish.
1 large yellow onion, or 2 if you’re an onion lover.
3 cups of grated cheese (I usually use Tillamook Cheddar, but on this day the refrigerator offered three: sharp cheddar, pepper jack, and Dubliner Irish cheese, and everyone liked the mixture.)
Directions:
1. In a saucepan make a roux by adding flour to heated butter. Stir in the milk and then the chicken broth and simmer a few minutes to thicken. Season with salt, pepper, and whatever. Set aside.
2. In a frying pan sauté the chopped meat and mushrooms in a few tbsp of butter. If the meat is not precooked, like bacon, put it in first. Set aside.
3. Wash and slice the potatoes, keeping them together like a stack of poker chips. Clean and chop the onion.
4. Arrange half the potato slices in a 9” x 13” baking dish. (Pre-spraying makes it easier to clean, they say.) Pour in half of the sauce, all of the mushroom/pork, and the onions. Layer the remaining potato slices on top and add the remaining sauce. (There should be at least ¼” of freeboard so the sauce doesn’t bubble into the oven while cooking, which makes the Beautiful Wife grumpy.)
5. Cook for 75 minutes at 350 degrees F. Add a single piece of foil over the dish midway if you don’t want the top layer of potatoes too crisp.
6. Remove from the oven. (The potatoes should be a little firm to a fork, but not too soft.) Layer the cheese on top and return to oven for 15 minutes more.
7. Let the dish cool 15-20 minutes before serving (potatoes will absorb any excess juice). Serve.
Sunday, May 22, 2011 at 9:17PM | by Skip Hellewell | 33 Comments | 1 Reference | Share Article | in meat, recipe | Email Article
Reader Comments (33)
Hi Skip,
Thanks for the great recipe..what's a man not to like about meat and potatoes? Here's a favorite N'awlins recipe passed down for generations;
Red Beans and Brown Rice
1 lb bag dried red kidney beans
soak the beans over night in enough water to cover the beans until they are completely plumped; drain the water and rinse beans sorting for any pebbles or other debris.
Saute in cast iron dutch oven in 2 Tblsp olive oil:
1 med onion, chopped (we like the flavor a red onion adds); one small head of garlic, minced, 2 ribs celery sliced. Saute until onions are clear and other veggies soft. Remove from pan.
Take 1/2 lb of ham seasoning or leftover hambone and brown in skillet. Add in no salt added chicken broth. (I make my own and keep it on the freezer for such times). I recommend at least 2 cups of broth, some ppl only use water but the chicken broth gives the beans a heartier flavor. Then add in enough water to make liquid = 8 cups total. Add beans and seasonings. Add in two bay leaves broken. Bring to boil, then simmer for about an hour and a half or until beans are softened. Mash a large spoonful of the beans to help make broth creamy. While beans are cooking make enough brown rice for how many ppl you are serving. Bean recipe will serve 6-8 portions. Serve beans over brown rice. Put hot sauce on table for those who like them spicy. Serve with tossed salad greens and crusty bread!
It's a great make ahead dish as many N'awlinians agree beans are better second day!
Note: I don't add salt as the ham is plenty salty enough, for heat we use the hot sauce.
Hope you enjoy!
Well that is nice to know that you rely on comments so much :) This is my first time commenting and I will try and do it more. I really love reading your blog, it is one of the first healthy blogs I enjoy reading because you write things so clearly and easy to understand. Here is a reciepe that both my husband and I LOVE, even the kids!
This recipe originally called for chicken stock and shredded chicken along with the black beans. I personally don't think it needs it so I choose to omit it. So if your husband needs some more meat go ahead and add it in :)
Black bean lime tortilla soup
1 QT veggie stock
1 can diced tomatoes w/green chilies and liquid
1 can diced green chilies and liquid
1 onion chopped
2 cloves of garlic minced
1/8 tsp red pepper flakes (more if you like it spicy, a little of this goes a long way)
1 good T of cumin (can you ever have too much cumin?)
2-3 cans of black beans rinsed
at least 2 zucchini or summer squash or both (I prefer zucchini) chopped
1/4-1/2 cup chopped cilantro
2 T lime juice, and extra limes for serving
avocado
tortilla chips
Add everything up to the black beans in the pot, bring to a boil and simmer until the onions are translucent. Add the zucchini until cooked until tender (it only takes a few minutes). When done turn off heat and stir in cilantro and lime juice. Serve with chopped avocado on top (YUM!) I like mine really limey so I squeeze more juice in my bowl, top with some crushed tortilla chips.
I don't agree with the Mars/Venus comparison, but I'm willing to put that aside as I realize that this is not the place for discussing gender differences. Unity isn't about group-think, as you pointed out, but I think that a healthy dose of disagreement (think salt) makes things interesting. As long as disagreement is respectful and constructive (usually the helpfulness comes from us understanding each other). Admittedly, food and health is a much less incensed topic than many others out there, so I think examples would prove useful.
Constructive disagreement: "I think cooking with canned soups is valid; here's an awesome recipe..."
Unhelpful disagreement: "Cooking with canned soups is essential. How dare you insult the practice!" (This is not at all how I feel, but you get the point.)
(Also, for the record, I'm a woman arguing. ;) )
As for nearly-meatless recipes, while I don't have any on hand, I can list a few that are usually light on meat, or can easily be adapted to be so: lasagna, eggplant parmesan, saag paneer (I recommend "1000 Indian Recipes" for a lot of excellent Indian recipes, almost all of which are low-meat), chili and rice, bell peppers stuffed with quinoa pilaf, paella, chicken pot pie, pasties, salads, soups (tortilla, minestrone, tomato, cream of broccoli, etc.), black bean burgers, spinach quiche, savory crepes, enchiladas (esp. served with rice and beans), Asian stir fry, fajitas, and on and on...
We made stacked, roasted vegetables enchiladas and I was surprised how well my husband and children received them. They were delicious and packed with vegetables, not just rice and beans.
Here is the the web address:
http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html
I often make the bean burgers posted at this site <www.bettycrocker.com/recipes/zesty-white-bean-burgers/>. My husband loves them! It's very easy to make healthier adjustments to the recipe too.
I have been following your blog, I just haven't made a comment yet. My husband and I decided this January that we needed to start eating a healthy, mostly vegetarian diet. This all started when I was looking for a diet to loose weight and had prayed about what I should do And the answer came quickly and strongly. Follow the Word of Wisdom. So, we decided that we should follow the guidelines the church has set forth for us. Around that same time, I watched "Food Inc" and have been reading "In Defense Of Food" I keep going back to that book. It makes my decision to follow the WOW that much easier. We have had a lot of people, some even members, tell us we were being self righteous and preachy..(I only mentioned following the WOW once at a party) Anyway, we have not missed eating meat much. My kids only cared for chicken to begin with, so it was an easy transition. My husband has never been a big meat eater, which made it a lot easier for me as well. Here is my go to recipe for a meatless meal that all my family will eat without complaints.
Black Bean and Quinoa Burgers
1 can black beans (or you can use 1 cup home cooked beans)
1 cup Quinoa
2 medium green onions
1/4 cup diced red pepper
1 cup bread crumbs (or more)
1 egg
1/4 cup corn meal
2 Tbs. Olive oil
In a blender, or food processor, blend the beans until slightly smooth. You want some lumps. In a bowl, combine beans, Quinoa, red pepper, green onions, and egg. Add the bread crumbs. You want to add enough bread that the patties will come together and will keep it's shape. Place the corn meal on a plate and press each patty on both sides, coating lightly. In a skillet, add the oil and gently cook the patties until both sides are golden and the patty is heated through. Top with salsa and sliced avocado. I serve these with homemade sweet potato oven fries. And the beauty about this recipe is you can change it up any way you would like. Sometimes i will skip the Quinoa and add more vegetables, other times I use pinto or Great Northern beans..see, endless possibilities.
I don't have a husband but my brother and I cook together and he really liked this recipe. It comes from Chef Curtis Stone (who is pretty cute, just wanted to add).
Crispy Vegetable Fritters:
These fritters taste amazing and are great for you! They can be a meal on their own or an accompaniment to simple fried eggs or even reheated later for a tasty snack.
Ingredients
1 russet potato, peeled
1 carrot, peeled
1 zucchini, ends trimmed
1 onion, halved and very thinly sliced
2 teaspoons salt, plus more for seasoning
2 large eggs
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1 cup sour cream
1/4 bunch fresh dill, leaves coarsely chopped (about 1 ½ tablespoons)
Method
1. Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
2. Toss the potato, carrot, zucchini, onion, and 2 teaspoons of Maldon sea salt together in a medium bowl.
3. Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
4. Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to extract as much moisture as possible.
5. Using a fork, beat the eggs and black pepper in a large bowl to blend well.
6. Add the vegetables and stir to coat with the egg.
7. Heat 1½ tablespoons of oil in a large heavy sauté pan over medium-high heat.
8. Working in batches and using about ¼ cup of the vegetable-egg batter for each, spoon the batter into the pan and form thin patties about 3 inches in diameter.
9. Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
10. Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.
11. Meanwhile, stir the sour cream and dill together in a small bowl to blend.
12. Season to taste with black pepper.
13. Place the fritters on a platter and serve with the sour cream-dill sauce.
Kudos to you for deleting a comment now and then. You have every right.
I appreciate this blog very much. I've incorporated several things into my diet and appreciate the insight/guidance.
A question for a possible future post: alkaline water...is it really all it's hyped up to be?
Thanks again for the continued insight.
I'm enjoying your blog! I would love a post on how to share this information with family and friends who are addicted to processed food. They buy into the marketing and even consider it healthy (for example, they feed my kids quaker granola bars as a "healthy snack"). I don't want to be preachy or offensive, but I love them and want them to be healthy, plus I would love it if they would stop hindering my efforts to feed my children a healthy diet. They are LDS, but consider the Word of Wisdom to be more about the "don'ts" than the "dos."
The other night I made what my husband termed "Mexican Haystacks," tongue-in-cheek. Basically, I just layered quinoa, refried beans with just a bit of ground beef seasoned with onions and garlic on top. Then we topped them with shredded cheese, homemade fresh salsa, sour cream, cilantro, etc. It was a really great meal that would also be great without any meat at all. Here is the recipe for refried beans.
Soak 3 c. pinto beans overnight, the next day simmer until very tender (2 hours approx.)
Saute a finely chopped onion in some coconut oil, add a finely chopped chipotle pepper (or some smoked paprika if you don't want the heat). Add the cooked beans with about 1/2 c. water. Mash with a potato masher and keep adding water until you get the consistency you like. Season with salt and pepper to taste.
Here is a white chilli recipe. It calls for a 1lb of meat. We don't use that much, if any.
http://seconds-please-mom.blogspot.com/2009/01/white-bean-chili.html
We also love taco soup. We add a couple cans of diced tomatoes (or home canned if you have it), diced green chillis, a can of corn, a couple cans of tomato sauce, a can or two of the following beans: kidney, black, pinto. Cook that all in a pot and add taco seasoning.
We eat it with tortilla chips (homemade or store bought), sour cream and cheese.
We loved baked ziti at our house. My sister makes it with meat, be we never have.
Baked Ziti
26 oz pasta sauce (from a jar or, better yet, make your own)
15 oz ricotta cheese
1/4 cup grated parmesan
2 cups shredded mozzarella
8 ounces ziti (or penne)
Cook pasta per instructions on packaging. Drain.
Combine sauce, parmesan and 1 cup mozzarella.
Mix with pasta. Spoon ziti mixture into a 9x13 pan.
Cover with foil and bake for 40 minutes. Remove foil and sprinkle with remaining mozzarella. Bake uncovered additional 5 minutes.
I have recently found your blog and love it!!! I have been overhauling my families diet,and your blog has been a huge asset. I had a HUGE wake up call at Christmas time when my 15 year old daughter was rushed to the hospital for excruciating stomach pain. She ended up having her gall bladder removed six hours later. While the removal of her gall bladder was necessary because of an abnormality that caused the gall bladder to die, five other patients between the ages of thirteen and twenty one had their gall bladders removed in the same week and a half as my daughter. It was the consensus of the surgeon and nursing staff that the high rate of gall bladder problems in people at such a young age is the high protein, high fat, and highly processed diet that Americans eat. This experience has totally validated how important (and prophetic) the Word Of Wisdom is!!
I made this breakfast just yesterday morning, and both my husband and I were blown away by how flavorful and easy this dish is. No meat, just sorrel (you could sub spinach), and quality ingredients. My husband commented that he felt like he was eating in Europe at some Parisian diner! It's the kind of breakfast that is filling, nutritious, and still very impressive.
Eggs Poached in Buttery Sorrel Sauce
2 fat scallions, trimmed
2 tablespoons unsalted butter
1 large bunch sorrel (about 4 ounces), stems trimmed
1/4 teaspoon kosher salt, more to taste
Ground black pepper
1/4 cup heavy cream
4 large eggs
Chili flakes, like Aleppo, Turkish or crushed red pepper
Flaky salt, like Maldon, for serving
Buttered toast, for serving.
1. Thinly slice scallions, separating darker green parts for garnish.
2. In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
3. Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
4. Carefully scoop eggs and sorrel sauce into two bowls. Season with chili and flaky salt; garnish with scallion greens. Serve with toast.
Yield: 2 servings.
Source: http://www.nytimes.com/2010/05/05/dining/05apperex.html
Love your blog! I hear your voice when I'm in the store "Do not take a box or bag of candy in to your home." It has stopped me many times from making a big mistake. Thanks! I also like that you inform us of interesting articles and books that you have come across. They have made me think harder about my life style.
This is a recipe that we love at our home. It is taped on a post it note on the door of the cupboard (handy).
1 tsp salt
1 1/2 tsp basil
2 Tb sugar
2 cans tomato sauce
1 can tomato paste
5 cloves garlic
1/2 diced onion
1 lb hamburger
Fry hamburger onion and garlic, add the rest. Thin with water to the thickness you desire.
I use 1/2 lb of hamburger and then double the rest of the recipe. It freezes well in freezer bags, just thaw and heat for a quick meal.
This is my sister-in-law's recipe. My husband and I can't get enough of it. It is also good with ground turkey.
Jen's Sizzling Skillet
1/2 lb - 1 lb sausage, depending on meaty you want it
1 jar tomatoes (or 2 14.5 cans of Italian diced)
2 1/4 cups water
1 1/2 cups uncooked wheat penne pasta
2 beef bouillon cubes (I use 1 1/2 tsp of Better Than Bouillon)
1 can kidney beans (rinsed and drained)
1 can garbanzo beans (rinsed and drained)
1 can cut green beans (rinsed and drained)
In a large skillet, cook sausage, drain. Add tomatoes, water, pasta and bouillon; bring to boil.
Reduce heat; cover and simmer for 12-15 minutes or until noodles are tender. Stir in beans and heat through.
Yield: 6 servings
PS: Your simple healthy eating tips are so helpful! I take your thoughts to the store with me. What a smart, creative family you have!
My husband loves this hearty soup with a thick slice of hot cornbread. (Recipe taken from Martha Stewart.)
Minestrone with Collard Greens & White Beans
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
2 cans (19 ounces each) white beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, in juice
Grated Parmesan, for serving (optional)
Directions
In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
Hooray for all the recipes! My husband loves it when I make Ina Garten's Italian Wedding soup. It does have chicken in it, though I usually make a half recipe of the meatballs for a whole recipe of soup, and if you really do use homemade chicken stock anyone will love this dish. It's a lengthy recipe so I'll just add the link here.
http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe/index.html
I can't wait to read through everyone's recipe suggestions!
SKIP you are on MARTHA STEWART? HOW COOL IS THAT !!!???!!!! I am making apple sauce when I get home
I think comments from the opposition should be taken as a compliment, Skip. Although I don't need to read them here. If I wanted to go to a web site that differed with this train of thought,I would type in another website. Skip has uncovered some things that make people uncomfortable....their livelihood and way of live is under scrutiny and maybe forced to change. Light on cockroaches cause a fearful reaction. Don't get me wrong, I am NOT calling Jen a cockroach, I am just pointing out that certain behaviors,thought processes and actions are more comfortable in the dark.... perhaps even secret combinations. Change is very hard.
Well..... hmmm ok here I go. Don't judge me :)
We like slop.
Here is the recipe we alter most days .
http://allrecipes.com/Recipe/pig-slop/Detail.aspx.
Often I exchange the sausage with Italian sausage, or mostly with chicken. Also I never use canned veggies unless I can them myself ( fresh or frozen only). I throw in other veggies that I have laying around too, and instead of all that cheese I half or 1/4 it and add quinoa or rice...once I used left over stuffing from Thanksgiving. In a crockpot all thick and warm.... addicting.
As I am a vegetarian and my husband is not, most everything we eat is meat-free. This is a family recipe I adopted to be vegetarian and one of my husband's favorites. He's really a kid at heart.
Skillet Mac and Cheese
1/4 cup butter
8 oz macaroni
1 onion, chopped
1 green bell pepper, chopped
1/2 tsp salt
1/2 tsp garlic salt
1/8 tsp black pepper
2 cups water
1 vegetable bouillon cube
1-2 tbs flour
1 13 oz can evaporated milk
2 cups shredded extra sharp cheddar cheese
Melt butter in large skillet. Add onion and pepper and seasonings and saute for a minute or two. Add the uncooked macaroni and saute for about 5 minutes, until onion is translucent.
Add the water and bouillon. Cover and simmer for 10-15 minutes, until the macaroni is almost done. Add the flour and stir. Stir in milk and cheese. Simmer and stir until cheese is melted, about 5 minutes. Serve hot.