Dinner · Family Recipes · Hot · Recipe · Sides · Vegetarian

Family Recipe: Halsted Street Spaghetti

My Grandma C wrote down this recipe in 2010 (so says the notecard). I’m writing down the recipe as is…. but would probably use mozzarella cheese instead of american for this 🙂  Definitely more of an American recipe than an Italian one too. Given the name Halsted St, this is from Chicago… but not sure if this was served in their restaurant or not.  I’ll have to ask!

Halsted Street Spaghetti Bake

Prep Time:10 minutes
Cook Time: 45 minutes

Ingredients

1 lb spaghetti, cooked and rinsed in cold water
2 cans of tomatoes with juice
2 chopped green peppers
2 chopped onions
1/4 cup butter
1/2 teaspoon pepper
(1 cup?) Grated or sliced American cheese
(1 cup?) Milk

Directions

Boil a large pot of salted water, add spaghetti and cook until al dente. Drain and since the spaghetti in cold water.

Begin by doing a small dice on the onion and pepper. Saute the peppers and onions in the butter, about 10 minutes until soft. Mix all ingredients in a bowl: spaghetti, onions, peppers, tomatoes, and pepper. Fill ingredients in a 9×13 inch pan. Add milk when you can see it in the pan (but not too much… you can always add more if its dry). Top with grated or sliced cheese. Bake at 350 degrees until cheese is melted and spaghetti is hot (guessing 10-15 minutes?)

 

Cold · Dinner · Family Recipes · Gluten Free · Holiday · Hot · Recipe · Sides · Soup · Vegetarian

Family Recipe: Watercress Soup

This came from the good ol’ Aunt Ruth’s cookbook, which are also recipes from my family supper club Murphy’s I believe. I loooove watercress in soups (mostly miso!) but this recipe is a keeper because watercress is the star.

Also, when the recipe calls for whipped cream, I’m going with sour cream for the below.  Not today’s ‘whipped cream’ from a canister 🙂

Aunt Ruth’s Watercress Soup

Prep time:
Cook time:

Servings: 8

Ingredients

1 bunch watercress
3 leeks, chopped
1 onion, chopped
3 potatoes cooked and grated
4 tablespoons butter
3 cups stock
1 cup of milk
1 cup half and half cream
1 tablespoon salt
Whipped cream for garnish (Or Sour cream instead)

 

Directions

Salute leeks and onions in butter. Add the grated potatoes and the stock. Cook until tender, about 45 minutes. Boil watercress in salted water for about 2 minutes. Drain and put in a blender with leek and onion mixture. Add milk and half-and-half. Serve hot or cold with a dollop of whipped cream on each cup.

Dinner · Family Recipes · Favorite · For Entertaining · Holiday · Hot · Recipe · Sides · Vegetarian

Family Recipe: Au Gratin Potatoes

Another recipe from my grandparent’s supper club Murphy’s. And wow…. thats a lot of cheese 🙂 As someone who adds extra veggies to everything I’m cooking to make it healthier, I winced a little when I re-read this. But let me tell you: THIS IS DELICIOUS! This is still a family favorite for us, my dad will make a huge pan for ‘special occasions.’ I believe I had it last when Brett came to the cottage for the first time and met my dad and brother. We pulled out all the stops 🙂

Also, judging from the recipe, this makes a TON of servings (it was a restaurant recipe, so they probably made this daily).  It can be halved or quartered… or eighthed 🙂

Au Gratin Potatoes

Prep Time: 1 hour
Cook Time:

Ingredients

8lb potatoes
1 cup butter
1/2 cup flour
2 tablespoons salt
1 gallon milk
3 lbs american cheese, grated
1 lb parmesan, grated
1 tablespoon paprika

Directions

Boil potatoes, skin and cool. Once cool grate the potatoes with a regular cheese grater. In a pan over medium heat: melt butter, add flour and blend slowly. And 1/2 of the milk and all of the cheese. When cheese is melted add salt and remaining milk. Add grated potatoes until a medium custard consistency. Put in individual casserole dishes. Sprinkle parmesan cheese and paprika on top. Bake in hot over or broiler until bubbly all over.

Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.

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Perfect 3 Bean Salad

Time:

Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)

 

For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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