Clean Plates

Posted by chickiepea on September 5, 2010 · 7 Comments 

We often complain about how to put dinner on the table when we haven’t planned well, but there are times, like tonight when I am stunned that I manage to put something tasty on the table, with little planning and few ingredients.

The change of the seasons is definitely inspiring me to play with flavors and seasonal ingredients too. With the exception of Lil Pea (who couldn’t put down her broth long enough to eat anything else, and tends to dislike casseroles or creamy foods), we all cleaned our plates and went back for seconds.

Here is tonight’s dinner:

Golden mushroom soup,
Roasted, juicy chicken w/spice rub,
Sweet potato casserole with meringue,
and Summer Squash Gratin

As it is Goose’s birthday weekend and we have been busy (she has a friend spending the night right now, in fact), and I have been working hard to clean house and prepare for a much-needed yard-sale, I will post the recipes without chatting very much this evening. I know some of you will appreciate that anyway.

Golden Mushroom Soup

Golden Mushroom Soup:
2 lbs fresh crimini mushrooms, sliced thinly
2 tbs butter
32 oz broth (vegetable or chicken)
3 grinds fresh black pepper
1 tsp fine sea salt
1/2 tsp garlic powder
1 pinch of thyme
1 tsp dried basil
1/2 tsp dried parsley
1 bay leaf

Wash and slice the mushrooms thinly and saute briefly in the butter. Add in the other ingredients and heat through. Remove bay leaf before ladling into bowls.
(It took more time to slice the mushrooms than to put the soup together. 10 minutes total prep + cook time, and this soup is done!)

Roast Juicy Chicken with Spice Rub

Roast, Juicy Chicken (with Spice Rub):

1 large, whole chicken
1 lemon
2 stalks celery
1/2 large onion (I used Vidalia)

Spice Rub:
(Makes enough for 2 chickens)

4 tsp fine sea salt
2 tsp paprika
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1 tsp garlic powder
1 tsp dried parsley
1 pinch cayenne

(Mix together and store leftovers in airtight container.)

For Chicken:

Remove giblets, etc from cavity of chicken (save for making stock!!) and stuff with lemon, onion, and celery. It may be a tight fit, but this will make your chicken extra juicy. Rub 1/2 of the spice rub all over the chicken and roast uncovered at 425* until golden brown, and then reduce to 375* for an hour to hour and a half. (Chicken is done when juices run clear when cut. Stuffed chickens will take longer to roast than ones that are not stuffed.) When chicken is done, reserve carcass and stuffing for making stock.

Sweet Potato Casserole

Sweet Potato Casserole with Meringue:
4 medium sweet potatoes: peeled, cubed, boiled, and mashed
1/4 c raisins
1/4 c toasted pecans (optional)
3 tbs honey
1 tsp cinnamon
1 pinch fine sea salt
2 tbs butter
1/2 tsp allspice
1 generous pinch ginger

Prepare potatoes and stir in other ingredients. Spread into buttered casserole dish and top with meringue.

Meringue:

3 egg whites
1 pinch cream of tartar
1 tbs honey

Whip egg whites with cream of tartar in clean, cold bowl until stiff peaks form. Mix in honey and spread with spatula or wooden spoon on top of sweet potatoes.

Put in oven alongside chicken (at 375*) for about 20 minutes or until top is golden, OR broil for just a minute to toast top.

Summer Squash Casserole

Summer Squash Gratin:

1/2 large, sweet onion (left from making chicken) OR more, if you like onions
2 large yellow squash or 4 small ones (zucchini works too- one of my squash was 1/2 green)
2 tbs butter, dividing into tablespoons
2 eggs
1/4 c broth (chicken or vegetable- I used some from the mushroom soup)
1/3 c raw milk dripped “cream cheese”
4 grinds black pepper
3 snipped fresh chives
1/4 tsp dry parsley
¼ tsp salt (remember, the chips will have some salt too)
1/2 tsp garlic powder
1/4 c shredded cheddar cheese (I used sharp)
1 tbs shredded Parmesan cheese
3/4 standard size package of plain potato chips (organic to avoid GMOs)

Slice onion thinly and slice squash into thin rounds. Saute onion and squash in 1 tbs butter over med/low heat until tender.

Grind together cheeses and potato chips in food processor until crumbled.

Mix together, in small bowl:
eggs, broth, and raw milk cheese

Toss squash with half of the crumbles and all of the herbs and spices. Toss with egg mixture. Spread in casserole dish and top with remaining cheese crumble mixture and dot with remaining tablespoon of butter. Bake at 375* for about 30 minutes, uncovered, or until golden brown on top.

*This post part of Monday Mania and Simply Indulgent Tuesdays

Filed under chickiepea, recipes