ASM Culinary Arts

Did you miss me last week--
sorry about that but I couldn't post anything because I surprised my daughter from her return from deployment-- if I would have posted something she would have known I was coming!!!!!!

Recipe for Tuesday October 22 at 1:00pm
Lets kick those tater tots up a notch!!!

Great SIMPLE side dish for all the parties coming up during the holiday season--yep-- ITS COMING SOON!!

Easy Tater Tot Casserole
If you want a vegetarian dish-- omit the meat layer and add extra vegetables under the options area

1 lb ground beef or ground turkey
1 (10.5 oz.) can cream of mushroom or cream of chicken soup
1 (28 or 32 oz.) bag frozen tater tots
2 cups shredded cheddar cheese, divided
salt and pepper, to taste (optional)

OPTIONS:
Onions & minced garlic: Add some diced onions and/or minced garlic in with your ground beef. Or garlic powder and onion powder

Add a layer of vegetables. Canned green beans, corn, chopped bell peppers, or mixed vegetables Just add them on top of your beef layer.

Preheat your oven to 350° F.
Cook and stir ground beef in a large skillet over medium heat until cooked through and no longer pink. Season meat as desired.

Once the beef has been browned, drain any grease. Then, add cream of mushroom soup and stir well. Pour into a lightly greased 9 x 13 baking dish and spread into an even layer.

Sprinkle 1 ½ cups of cheese evenly over the beef.
Top with an even layer of tater tots.

Bake uncovered until tater tots are golden brown, about 35-45 minutes.
Remove from oven and sprinkle with remaining shredded cheese. Return to oven for 3-4 minutes, just to melt the cheese

Pasta Melanzana AKA Eggplant
Use any small pasta shapes like bowties, rotini, or seashells.
Ingredients
• 1 lb bow tie or rotini or shell pasta
• 1 medium eggplant, peeled and cubed
• 6 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoon butter
• 3 cups fresh spinach, or baby kale chopped
• 3 tablespoons fresh lemon juice or white wine
• salt and pepper to taste
• 1 1/2 cups grated Parmesan cheese, divided
• cracked black pepper, or red pepper flakes to taste for garnish

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
Meanwhile, heat olive oil and butter in a skillet over medium heat.
Add garlic; cook and stir until softened.
Add eggplant and cook for 5 minutes without stirring.
Then stir and cook until tender, about 5 more minutes.
Mix in spinach and season with salt and pepper.
Cook, stirring occasionally, for 3 minutes.
Stir in drained pasta and lemon juice along with 3/4 cup Parmesan cheese.
Transfer to a serving dish and top with remaining cheese and cracked black pepper

Recipe for Tuesday August 20th at 4:30pm

A summer salad with a hint of Fall is upon us!!
Apple season is coming!
In the words of Cole Porter-You're the Top!!! you're
the Waldorf Salad!!!
Many variations will be discussed in class

Waldorf Salad

Ingredients
1/2 cup chopped, slightly toasted walnuts OR nut of choice
1/2 cup celery, thinly sliced on a bias
1/2 cup seedless grapes, sliced or 1/4 cup of raisins or dried cranberries
1-2 sweet apple, cored and chopped (leave skin on)
1 granny smith apple, cored and chopped (leave skin on)
3 Tbsp mayonnaise or salad dressing or yogurt or flavored yogurt (salad dressing aka Miracle Whip or flavored yogurt will make for a sweeter salad)
1 Tbsp fresh lemon juice
Salt&Pepper to taste
Red or Green leaf lettuce for serving
Optional: To make it a meal add shredded cooked chicken or turkey
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
To toast nuts- put nuts into a non stick frying pan- ADD NOTHING
Turn heat to medium and stir nuts gently until lightly toasted- you will smell the beautiful aroma- remove from heat and let cool
Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.