Laurie's Kitchen

A cooking blog of some of my favorites

Vegetarian Shepards Pie March 18, 2011

Filed under: Dinner,Fall,Recipe Swap,Vegetarian Optional,Winter — laurms15 @ 3:37 pm
This week’s recipe swap was vegetarian dishes. Mine came from Megan (trpdmosgrl) and it was a hit. My husband is a big fan of regular shepards pie so I was glad to be able to give him this one during lent. He was able to enjoy a hearty dish without the meat!
Vegetarian Shepards Pie
Recipe Courtesy of Aida Mollencamp
1 1/2 cups low-sodium mushroom broth
1/3 cup dry red wine
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3/4 ounce dried porcini mushrooms
3 pounds russet potatoes, peeled, and cut into large dice
5 tablespoons unsalted butter
2 pounds cremini mushrooms, stemmed and quartered
Salt and freshly ground black pepper
1/2 medium yellow onion, finely chopped
3 medium celery stalks, finely chopped
5 medium garlic cloves, finely chopped
1 medium celery root, peeled and small dice
3 medium carrots, peeled and small dice
2 medium parsnips, peeled and small dice
1 tablespoon finely chopped fresh sage leaves
1 tablespoon finely chopped fresh thyme leaves
2/3 cup whole milk
In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strainmushrooms before using, reserving liquid.
Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
Heat the oven on broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, andherbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.
Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.
When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.
Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Bake until top is golden, about 15 to 20 minutes. Serve

Italian Pasta

Filed under: Dinner,Pasta,Recipe Swap,Side Dish,Summer,Vegetarian Optional — laurms15 @ 3:34 pm

This is the recipe that I contributed to this weeks vegetarian swap. Its my go-to dish and if I’m missing an ingredient its ok I just use what I have. Also I will add balsamic to make it a great cold pasta salad.

(1) Box of pasta – I use whole wheat for health or tri color because it looks nice
(1) Jar of Roasted Red Peppers
(1) Jar of Artichoke Hearts
(1) Jar of sun dried tomatoes
(1) Jar of pitted kalamata olives
**Broccoli or asparagus – optional
Fresh Parsley or Basil (I’ve used both depending on whats in the house)
Olive Oil – may not be necessary
Parmesan Cheese – to taste I usually use a lot

This is my go to veggie pasta (and it also makes a great COLD pasta salad) Its very quick and I always have a jar of each of these things in the house.

I cut up all of the veggies while the pasta is cooking then mix them all together in a bowl. Sometimes I add a little olive oil or sometimes I use the oil from one of the jars I find that has more flavor. Then on top I sprinkle the basil or parsley and the parmesan cheese.
**If I have broccoli or asparagus in the house I will saute them and add one of them in as well just to get in some more greens.


Homer’s Corn Thing AKA Corn Casserole March 8, 2011

Filed under: Caserole,Dinner,Recipe Swap,Side Dish — laurms15 @ 3:48 pm

This week’s recipe swap theme was sides. I got mine from joeyzlovieg – AKA Jamie.

Homer’s Corn Thing – AKA: Corn Casserole

1 Pkg of Jiffy Corn Muffin Mix
1 Can of cream corn
1 Can of whole kernel corn, drained
1 stick of butter, melted
2 eggs, already beaten
1 8oz container of sour cream


Preheat oven to 375 degrees. Spray Pam in an 8×8 Pyrex dish (you can also uses a 13×9, but I would probably cook it at 350 instead). Add all ingredients together and mix. Pour into greased Pyrex. Cook at 375 for 50 minutes – an hour, or until golden and firm… Let it cool and settle for at least 10 minutes. Slice into small portions and enjoy!

When I saw the title I was a little worried….what a name. However Jamie kindly included a little background on her dish which was nice! “Background:I first had this while having dinner at my FIL’s house… Joe made pork spare ribs with sauerkraut, and his dad made his famous “Corn Thing” as a side… It was to die for! Eventually I asked for the recipe, and he gave it to me willingly… His nickname was Homer – hence the title for the dish! I hope you enjoy!”

I cooked the recipe as listed and didn’t change anything. I thought it was quite tasty and a great compliment to my pulled pork and I can see it being popular at BBQ’s. Because this is a starchy dish I used it as such and added a green veggie to my meal. It was too big for just my husband and I so next time I’ll have to be sure to make it when there is more then just the two of us.