Squash and Zucchini Gratin

My boss has a garden and he keeps sharing his squash with us, so I thought I would try this.  My scale was out of batteries and I didn't have the correct kind to weigh everything, so I used 1.5 large yellow onions, one zucchini and three yellow squash.  This was actually very good. 

I would not have done it if my food processor didn't slice things, but since I didn't have to slice by hand, the prep for the veggies was very fast. 

I think I probably made about the amount that was suggested, however, I cooked it in my bread loaf pans so I could split it in two.  I cooked one yesterday and the other one I wrapped in plastic wrap and aluminum foil and put it in the freezer.  For the freezer one I left the topping separate, and will add it right before cooking.  I will let you all know if it froze well.  Out of the loaf pan, I got four servings. 

I got this recipe from: http://www.ourbestbites.com/2013/07/zucchini-gratin/

I will put the things I did differently in []

Zucchini Gratin
Recipe adapted by Our Best Bites from Ina Garten

5 tablespoons butter
1 pound yellow onions, cut in 1/2 and sliced (about 3 large) [did 1.5 large]
2 pounds zucchini and/or yellow squash, sliced 1/4-inch thick (about 4 zucchini) [1 zucchini and 3 yellow squash]
3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt) [1 tsp]
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 cloves garlic, finely minced or pressed [2 heaping tsp minced stuff in fridge]
2 tablespoons all-purpose flour
1 cup milk
6 tablespoons Italian style bread crumbs
3/4 cup grated Gruyere
olive oil

Instructions

Preheat the oven to 400 degrees F.

Melt the butter in a very large saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned.  As the onions are cooking, stir them occasionally and work on prepping the other ingredients. [Did this part with the lid on so my house wouldn't smell to onion-y]

Add the zucchini and cook, covered, for 8-10 minutes, or until tender [this was closer to 25 minutes]. Add the salt, pepper, and nutmeg and garlic and cook uncovered for 5 more minutes, stirring often. Whisk flour into the milk and add to pan, turning up heat slightly just until milk heats and starts bubbling.  Then cook over low heat for a few minutes, until it thickens and makes a sauce. Pour the zucchini mixture, and all the sauce into an 8 by 10-inch baking dish (or something close to that).

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Drizzle a little olive oil over the top (place your finger over the opening of the bottle to make it easier to just drizzle a little) and bake for 20 minutes, or until bubbly and browned.  Cool for a few minutes before serving. Yield: about 6 side-dish servings.  If doubling recipe, use a 9×13 (or similar) pan.

Freezer Beef and Bean Burritos

I made these a while back and they have been so great to have in the freezer for days that I have no lunch foods. Mel does a great job using both cilantro and lime so that even though they are freezer burritos they still taste fresh and great.

I would probably add some more hot sauce (either while making it or just pour on while eating) to make them more exciting.

http://www.melskitchencafe.com/2013/08/freezer-beef-and-bean-burritos.html

INGREDIENTS

Rice:
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup long grain white rice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup minced fresh cilantro
Filling:
• 1/2 cup low-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 3 tablespoons tomato paste
• 3 garlic cloves, finely minced
• 1/2 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 12 ounces extra lean ground beef or ground turkey
• 1 tablespoon fresh lime juice
• 3/4 teaspoon salt
• 6-8 (10-inch) flour tortillas, white or wheat
• 5 ounces shredded sharp cheddar cheese (about 1 cup)
• 5 ounces shredded Monterey Jack cheese (about 1 cup)
• 6 tablespoons sour cream, light or regular

DIRECTIONS

1. For the rice, bring the broth, rice, garlic, and salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low, cover and cook until the rice is tender and most of the liquid is absorbed, about 16-18 minutes. Remove the rice from the heat, keeping it covered, and let it sit while you prepare the rest of the ingredients. When ready to use, add the cilantro and fluff with a fork.
2. For the filling, combine the broth and half of the beans in a small bowl and mash with a fork until the beans are coarsely mashed with the broth (reserve the whole beans for later). In a large, 12-inch nonstick skillet, heat the vegetable oil until hot and rippling. Add the onion and cook for 3-4 minutes, stirring often. Stir in the tomato paste, garlic, cumin, oregano and chili powder and cook for 1-2 minutes. Add the ground meat and cook until no longer pink, about 8-10 minutes, breaking the meat into small pieces while cooking. Drain any excess grease if needed.
3. Stir the mashed bean mixture into the meat mixture and cook for 3-4 minutes until the mixture is thick and most of the liquid has evaporated. Stir in the rest of the whole beans, lime juice and salt. Remove from heat. If serving immediately, follow the instructions in the next paragraph. If freezing for later, let the beef and bean mixture and the rice cool to warm room temperature before proceeding.
4. Wrap the tortillas in between damp paper towels and microwave until the tortillas are soft, about 1 minute. Arrange the tortillas on the counter and divide the rice, beef and bean filling and cheese evenly among the tortillas. Dollop each tortilla with a tablespoon (more or less) of sour cream. Fold the sides of the tortilla toward each other over the filling while lifting the bottom edge over, rolling into a burrito shape. Serve immediately (if desired).
5. For freezer burritos, wrap each burrito in plastic wrap. Place burritos in a gallon-sized freezer ziploc bag. To reheat, unwrap the burrito from the plastic wrap and place on a microwave-safe plate. Microwave for 1-2 minutes. Poke the burrito with the tines of a fork all over and continue microwaving in 30-second increments until heated through.

Enchilada Pasta Casserole

I liked this.  It is a casserole, so my expectations were not super high...and at the end of the day, it is still a casserole.  But, we enjoyed it and I will make it again.

I made it into 2 8x8s so I could freeze one (on the second one, line with foil, pour it in, freeze it and then you can have your dish back)

I forgot the cumin by accident when I made this.

This is off of a newish blog I have been checking out http://www.tablefortwoblog.com/2012/08/29/enchilada-pasta-casserole/

INGREDIENTS:

1 pound ground beef

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. cayenne pepper

5 ounces cream cheese

1/4 cup light sour cream

1 can (10 oz.) enchilada sauce (I used the red sauce)

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup frozen corn kernels, thawed

1 can (4 oz.) diced green chiles

12 ounces egg noodles

Salt & pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.
10. Serve hot. Keep in airtight container for up to 1 week.

Crispy Southwest Chicken Wraps

These were great and fast. And I only had to have hot things like a stove top on for like 10 minutes. Win for the hot apartment.

http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.