Arroz con Coco y Lentejas – Coconut Rice with Lentils

Arroz con Coco y Lentejas or Coconut Rice with Lentils is a traditional Colombian side dish seasoned with colorful bell peppers, onion, garlic, ginger, cumin and cilantro. It makes an excellent vegetarian Sunday Supper main dish.

I love to cook but one of the most challenging parts of  making dinner every day is deciding what to make. I am always on the lookout for inspiration. Many a time I’ve been in my local grocery store, perusing the fresh vegetables or meat counter and a helpful employee asks if he or she could help me. “I’m just waiting for something to jump out and say ‘Dinner!’ ” I reply.

Both of our daughters are home for the holidays, one with a boyfriend who loves to cook in tow, so I’ve had a lot of help both in the kitchen and in the “what to cook for dinner/blog” department. As I mention in my post today over on the Sunday Supper Movement website, we were brainstorming recipes for this Easy Supper Recipes event. They had a lot of great suggestions for which I was most grateful. We finally narrowed it down to the Chicken Scarpariello and the Arroz con Coco y Lentejas, both relatively simple but full of flavor.

Let me say this about the rice, despite two cans of coconut milk, it is just a hint coconutty. I can tell you for certain that both dishes will be making repeat appearances on our Sunday Supper table.

The Arroz con Coco y Lentejas was adapted from this recipe on SouthAmericanFood.com

Ingredients
4 tablespoons olive oil
2 medium onions, chopped, 240g or a scant 2 cups
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 cloves garlic, minced
1 small knob fresh ginger, minced
1-2 small hot red chilies, minced - optional
1 medium bunch fresh cilantro, stems chopped finely, leaves chopped roughly
2 tablespoons tomato paste
2 teaspoons ground cumin
2 cups or 395g lentils
3 – 3 1/2 cups vegetable stock
2 cups or 375g long grain rice (I use an extra long grain Indian Basmati.)
1 teaspoon salt or to taste
2 cans (13.5 oz or 400ml each) coconut milk (This is 3 1/3 cups.)

Method
Drizzle the oil in a large deep skillet with a tight-fitting lid. Sauté the onions in the oil over a medium high heat, stirring frequently, until they turn translucent and start to color.

Add in the peppers and finely chopped cilantro stems and sauté for about five minutes, stirring often until they start to soften.

Add the garlic, ginger, cumin, tomato paste and minced chilies, if using. Stir well to combine and cook for a minute or two.

Pretend you see cumin here. I did put it in, but after the photo.

Add the lentils and three cups of the vegetable stock. Stir well.

Put the lid on the pot and turn the heat down to a medium simmer. Cook for about 30 minutes or until the lentils are just about cooked.

Add the rice, the teaspoon of salt and the two cans of coconut milk. Stir well and put the tight-fitting lid back on. Turn the heat down to a low simmer and set a timer for 20 minutes. Do not open the pot until it rings.

When the 20 minutes are up, remove the lid and give the mixture a stir. Taste some of the rice grains. If they are still slightly undercooked, add in more of the stock, replace the cover and cook for a further 5 minutes.

Turn the stove off and leave the pan covered for up to another 30 minutes.

When you are ready to serve, mix in most of the chopped cilantro leaves, then use a few for garnish.

Serve hot or warm.

Enjoy!



Many thanks to our host this week, Heather of Hezzi D's Books and Cooks and our event manager Cricket of Cricket's Confections for all of their behind the scenes work.

Check out all the lovely easy supper recipes we are sharing today.

Chicken Suppers

• Chicken Enchiladas by Eat, Drink and Be Tracy
• Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
• Pan-Roasted Chicken Breasts and Vegetables by Simple and Savory
• Pineapple Chicken Stir-Fry by Mindy's Cooking Obsession
• Roast Chicken by Monica's Table
• Slow Cooker Chicken Ratatouille Stew by My Life Cookbook

Pasta Suppers

• Bucatini with Spinach Pesto by The Chef Next Door
• Chicken Marsala Lasagna Rollups by A Day in the Life on the Farm
• Extra Cheesy Stuffed Shells by Positively Stacey
• Quick Chicken Piccata by The Redhead Baker

Pork Suppers

• Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
• Cheesy Oven Omelette With Ham by Cricket's Confections
• Cranberry Orange Pork Roast by Cosmopolitan Cornbread

Sheet Pan Suppers

• Dijon Salmon Sheet Pan Dinner by Casa de Crews
• Ranch Sheet Pan Pork Dinner by Hezzi-D's Books and Cooks
• Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats

Soup and Sandwich Suppers

• Chicken and Cheese Pita Sandwiches by Pies and Plots
• Chicken Chili by A Mind "Full" Mom
• Chicken Marinara Panini by The Freshman Cook
• Turkey Taco Soup by A Kitchen Hoor's Adventures

Stove Top Suppers

• Arroz con Coco y Lentejas – Coconut Rice with Lentils by Food Lust People Love
• Asian Tuna Noodle Bowls by Cooking Chat
• Haluski (Cabbage and Noodles) by Cindy's Recipes and Writings
• Healthy Quinoa Japanese Donburi Bowl by NinjaBaker.com
• One Pot Braised Lamb Shoulder Chops and Vegetables by Caroline's Cooking

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Tuna Salad Stuffed Deviled Eggs

Mix all the ingredients that make you love tuna salad with egg yolks and pile them in your egg whites to make tasty tuna salad deviled eggs. These are great for a party or a picnic.

For many of the years we lived in Malaysia I held multiple roles at the American Association of Malaysia or AAM. As publications director, I was a voting member of the board of governance for the organization and responsible for our three major publications, the A-Z Directory – a sort of Yellow Pages, the Selamat Datang – our resource book of cultural/educational information for newcomers, and our monthly magazine, the KL American. My other roles were editor of all three and webmaster for our website KLAmerican.com. Busy but productive times!

The board of directors met each month and since the meeting was often scheduled through lunchtime, we’d bring dishes to share. Once, early on, I brought some party sandwiches, the kind without crusts, cut into fancy triangles. The president of the board took her first bite, stopped short and said, “What did you put in your egg salad? Is that tuna?” My response was an incredulous look. “Egg salad? That’s tuna salad! Do you not put eggs in your tuna salad?”

Where I come from tuna salad always has chopped boiled eggs in it. But after an informal poll of the other board members, there seemed to be a cultural divide between northern and southern states. Up north, or so they told me, tuna salad does not have eggs. The funny thing is, they all loved my sandwiches and declared that from then on, they’d be adding eggs. Score one for the southern home team!

A couple of weeks ago I was home alone, busy working, and I decided to make some tuna salad for lunch. I put eggs on to boil. For once, they peeled beautifully. Much too beautifully to be chopped for tuna salad. That’s when the idea struck me. Tuna Salad Deviled Eggs! It’s tuna salad for the low carb crowd. And while those little triangle sandwiches are also great for parties, I have never returned from a potluck with even one deviled egg left on my plate. People love deviled eggs and that's a fact.

I am not a big believer in pickles or celery or other extraneous chopped things in my tuna salad, but if you are, feel free to make this your own by adding some. Sometimes I’ll put a little grated onion but that’s the limit for me. It’s a textural thing.

Ingredients
6 large eggs
1 can tuna chunks in water, drained (drained weight 4.25 oz or 120g)
6 tablespoons mayonnaise
1 tablespoon yellow mustard
Hot sauce, to taste – optional (in other kitchens, not in ours)

To garnish:
Slices of onion
Sprinkle of cayenne pepper or paprika

Method
Hard boil and peel six large eggs. Cut them in half.
Scoop the yolks out and into a small mixing bowl. Dry the whites with a paper towel and arrange them on a decorative platter.
Mash the yolks together with the tuna, mayonnaise, mustard and hot sauce of your choice, if using. I make my own habanero sauce which must go in any tuna, chicken or egg salad. (By the way, my chicken salad also has eggs, as does my potato salad. Just so you know.)

Spoon the tuna mixture into the egg whites. Garnish with some onion and a sprinkle of cayenne or paprika, if desired.

Enjoy!

Whether you are hosting your own holiday party or just need recipes for dishes to take along to a potluck holiday dinner, Sunday Supper is here to help. Many thanks to our host this week, Caroline of Caroline's Cooking and our event manager, Cricket of Cricket's Confections.

Appetizers

• 3-Ingredient Citrus Salad by Wholistic Woman
• Caprese Dip by The Freshman Cook
• Easy Persimmon Appetizer with Minted Mascarpone by Caroline's Cooking
• Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
• Mom’s Cheese Ball by Grumpy’s Honeybunch
• Mushroom Pate by Simple and Savory

Beverages

• Boozy Slow Cooker Hot Cocoa by Cricket's Confections
• Cranberry Cocktails 3 Ways by Monica’s Table
• Sparkling Pamplemousse by Books n’ Cooks

Finger Foods

• Cheese Ball Pops by Palatable Pastime
• Cranberry Bacon Jam Crostini by Life Tastes Good
• Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
• Healthier Sausage Crescent Bites by Momma’s Meals
• Hoisin Beef Purses by Cindy’s Recipes and Writings
• Jalapeño Potato Poppers by Mindy’s Cooking Obsession
• Spicy Sausage Tarts by A Mind "Full" Mom
• St. Louis Ravioli by Bottom Left of the Mitten
• Tuna Salad Deviled Eggs by Food Lust People Love

Mains

• Loaded Pizza Stew by Cosmopolitan Cornbread
• Roast Chicken with Scallions and Mushrooms by Asian In America
• Simple Christmas Pizza by Cooking Chat
• Stuffed Turkey Cutlets by Sunday Supper Movement

Desserts

• Candy Cane Fudge by Hezzi-D’s Books and Cooks
• Easy Lemon Bundt Cake by That Skinny Chick Can Bake
• Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
• Sweet and Salty Toffee Bark by Pies and Plots

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Craig Claiborne's Eggnog Mousse

Eggnog is a simple drink, made with fresh eggs, cream or milk and sugar. Craig Claiborne’s Eggnog Mousse takes those key ingredients and puts them together to create a creamy, fluffy dessert.

This week my Sunday Supper group is sharing eggnog recipes, actual homemade eggnog in one case as well as recipes that use eggnog as an ingredient. While I was researching eggnog, I came upon a recipe from 1958 which appeared in The New York Times in an article written by Craig Claiborne.

Mr. Claiborne was a food critic for The Times as well as its food editor for 29 years.  As the author or editor of more than 20 books, he has been credited, along with Julia Child, with bringing French cuisine to the United States. A trailblazer in many ways, Mr. Claiborne was the first man to hold the food editor position in any major newspaper, a role that was considered a woman’s job when he took over back in the 1950s.

When this recipe was originally published, Mr. Claiborne didn’t call it eggnog mousse but simply eggnog. After reading through the method, I made that name up because this is clearly a mousse. A very adult mousse, with all that alcohol.

His penultimate instruction was to serve it in punch cups with spoons. But in his final instruction, he allowed that one could add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog. An eggnog a person could drink, presumably.

This recipe makes about 4 1/4 cups or 1 liter of mousse. It is easily doubled or even quadrupled. Indeed, Mr. Claiborne's original recipe was for four times this amount. He must have been throwing some very big parties!

Important: Raw unpasteurized eggs should never be served to children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

Ingredients
3 eggs, separated
1/3 cup or 66g granulated sugar
1/4 cup or 60ml bourbon
1/4 cup or 60ml Cognac
1/4 teaspoon salt
1 1/2 cups or 355ml heavy whipping cream
Pinch cream of tartar
Nutmeg or cinnamon, to serve

Method
Separate the egg yolks and whites carefully, putting the whites in the refrigerator for later.

Using electric beaters, whip the egg yolks and the sugar until they thicken and turn a pale yellow.

With the beaters on slow, gradually add the bourbon and Cognac, beating well in between additions, until all is incorporated.

Cover the boozy yolks with cling film and pop them in the refrigerator to chill.

Once the yolk mixture is chilled, beat the cream with the pinch of cream of tartar until stiff peaks form. Fold the whipped cream into the yolk mixture with a light hand.

Use a clean mixing bowl or wash the one you just used very well and beat the egg whites in it until they reach stiff peaks. Gently fold the egg whites into the yolk/cream mixture.

Spoon the resulting mousse into serving dishes and chill until ready to serve. My little cups hold just a little more than a 1/4 cup or 60ml, perfect if you are offering this eggnog mousse with other dessert options on a buffet table. Put out the demitasse spoons, if you have any.

Sprinkle on a little nutmeg or cinnamon before serving.

This week our Sunday Supper tastemakers are sharing their own special eggnog recipes in honor of National Eggnog Month. Many thanks to our host Christie of A Kitchen Hoor's Adventures and our event manager, Cricket of Cricket's Confections for all of their behind-the-scenes work!

Baked Goods

• Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
• Chocolate Eggnog Poke Cake by Crazed Mom
• Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
• Eggnog Macarons by Baking Sense
• Eggnog Macaroons by A Kitchen Hoor’s Adventures
• Eggnog Pie by Cindy’s Recipes and Writings
• Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
• Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
• Mini Eggnog Cheesecakes by Authentically Candace

Beverages

• Coconut Milk Eggnog by A Mind “Full” Mom
• Eggnog Coffee Frappe by And She Cooks
• Gingerbread Eggnog Latte by Palatable Pastime
• Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
• Traditional Homemade Eggnog by The Redhead Baker

Breakfast and Breakfast Pastries

• Baked Eggnog Donuts by Life Tastes Good
• Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
• Cranberry Eggnog Scones by That Skinny Chick Can Bake
• Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
• Eggnog Scones by Feeding Big

Desserts

• Craig Claiborne’s Eggnog Mousse by Food Lust People Love
• Easy Eggnog Fudge by Sunday Supper Movement
• Eggnog Crème Anglaise by The Wimpy Vegetarian
• Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
• Eggnog Pudding Parfaits by Pies and Plots
• Healthy Eggnog Rice Pudding by Cricket’s Confections
• Homemade Eggnog Ice Cream by Simple and Savory

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Warm Gingerbread Syrup

Warm gingerbread syrup is spicy and sweet, made with both fresh and powdered ginger. Put a little zip in your drinks and desserts this holiday season.

Here the warm refers to the spiciness that the fresh and ground ginger add to this gingerbread syrup, although you can certainly warm it to serve as well. Pour it over ice cream, drizzle it on a Victoria sponge cake, add some to your hot cocoa, tea or warm apple juice. A tablespoon or two of gingerbread syrup is also delightful poured in a Champagne flute and topped up with bubbly.

As a person who makes jams and chutneys and syrups, I know the work that goes into them. That’s why I am always grateful to receive a homemade food gift. Heck, who am I kidding? I am always happy to receive a food gift if it is special, even if it’s store bought.

This week my Sunday Supper group is sharing recipes for homemade food gifts. I’ve got to tell you that I am thrilled with how this warm gingerbread syrup turned out and I am having a hard time parting with it. We love spicy food at our house but I tend to think of chilies bringing the heat. I forget how spicy and warming ginger can be! This stuff would be wonderful simply added to some hot water on a chilly night. It’ll warm you up from the inside.

Ingredients
2 3/4 cups or 615g golden caster sugar
1 tablespoon ground ginger (make sure it’s fresh – old spices lose their flavor and potency)
2 thick slices of fresh ginger
1 cinnamon stick

Note: Golden caster sugar is fine, free flowing dry sugar that is unrefined so it adds color and a bit of a buttery flavor to this syrup. If you can’t find it where you live, you can use regular fine white sugar but replace a tablespoon or two with brown sugar to get the same effect. This is the brand I used, available on Amazon. Unfortunately, the shipping makes it a pretty expensive option though.

Method
Put the sugar, ground ginger and fresh ginger into a pot with the cinnamon stick. Pour in 1 2/3 cups or 385ml water. Bring to a low boil. Stir occasionally to help the sugar dissolve.  Boil gently for about 8-10 minutes or until the syrup has reduce a little.

Strain the syrup through some cheesecloth set in a fine strainer over quart- or liter-sized measuring cup. The above ingredients yielded 2 1/2 cups or 600ml of warm gingerbread syrup.

Pour into sterilized bottles and decorate with fabric or ribbons.

Enjoy!

If you are looking for some homemade food gift recipes to make for your loved ones this year, Sunday Supper has got you covered. Check out this major list of options. Many thanks to our host this week, Christie of A Kitchen Hoor's Adventures and our event manager Cricket from Cricket's Confections.

Baked Goods

• Cinnamon and Spice Granola by Simple and Savory
• Coconut Macaroon Tarts by Asian In America
• Cranberry Coffee Cake by Food Done Light
• Mini Pumpkin Breads by That Skinny Chick Can Bake
• Snowman Poop by Palatable Pastime

Candy

• A Trio of Brittle by The Freshman Cook
• Grandma’s Peanut Butter Balls by Cricket’s Confections
• Homemade Peanut Brittle by A Kitchen Hoor’s Adventures
• Homemade Twix Bars by Pies and Plots
• Peanut Butter Fudge by Family Around The Table
• Superfoods Fruit & Nut Bites by My Life Cookbook
• Toffee Candied Peanuts by New South Charm
• Turron de Jijona (Spanish Soft Nougat) by Caroline’s Cooking

Chocolate

• Espresso Fudge by Cosmopolitan Cornbread
• Peppermint Bark Candy by Life Tastes Good
• Peppermint Bark Popcorn by A Mind “Full” Mom
• Red Wine Hot Fudge Sauce by The Crumby Cupcake

Jams, Syrups, Drinks

• Blood and Sand Jam by Hezzi-D’s Books and Cooks
• Creamy Lemoncello by Monica’s Table
• Homemade Hot Cocoa Mix by My Imperfect Kitchen
• Warm Gingerbread Syrup by Food Lust People Love

Mixes and Spices

• Cherry Almond Scone Mix by Baking Sense
• Cranberry Almond Quick Bread Mix by Cindy’s Recipes and Writings

 

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Brie Cranberry Turkey Quesadillas

Brie Cranberry Turkey Quesadillas use up the leftover bits of your cheese board, a little of that cranberry sauce and some sliced up turkey to create a whole new dish for the days after Thanksgiving or Christmas.

For many years my in-laws hosted a New Year’s Day recovery open house where they served vast pots of turkey soup made from the donated carcasses of all of their friends’ Christmas turkeys. Isn’t that a brilliant idea? All afternoon their friends would come by for some restorative soup and a drink or two to welcome in the New Year.

My go-to recipe for Thanksgiving and Christmas leftovers is turkey potpie. I make the filling every year from scratch, the recipe always in flux depending on the leftovers. I finally got around to trying to quantify the amounts when a reader requested it a few years back. Check it out here. The filling is super easy and I top it with store-bought puff pastry, which makes the whole thing a doddle, as my British friends would say.

This year I wanted to try something a little bit different and decided on quesadillas which incorporate the typical leftovers from my cheeseboard as well. There always seems to be a wedge of Brie, but you can surely use whatever cheese you've got. I can’t give exact amounts since you’ll make as many as your leftovers will allow but I’ll try to approximate how much I used for each quesadilla.

If you struggle with the leftover blues, make sure to scroll down to see all the great ideas my Sunday Supper friends are sharing this week.

Ingredients per quesadilla
2 fresh flour tortillas – I used mixed grain
4-5 slices Brie
5-6 teaspoons whole cranberry sauce
2-3 slices turkey

Method
Put 2-3 teaspoons of cranberry sauce dotted around on one tortilla. Break the Brie and turkey slices into smaller pieces and arrange them on top of the cranberry sauce.

Finish with a few more spoons of cranberry sauce. Put the other tortilla on top and press down lightly to stick it all together.

Warm the quesadilla on a griddle or a non-stick pan for a few minutes over a medium heat, waiting to turn it to the other side when the Brie has melted a bit and can act as a “glue” to hold the tortillas together.

Carefully turn the quesadilla over and brown on the other side, cooking for just a minute or two more, until the filling is warmed through.

Remove from the griddle and leave to cool for a few minutes before cutting the quesadillas into quarters (or smaller) with a sharp knife or pizza wheel. Serve with extra cranberry sauce if you have enough left over.

Enjoy!

Many thanks to this week's host, Christie of A Kitchen Hoor's Adventures and our event manager, Cricket of Cricket's Confections. We've got nearly 30 outstanding ideas for transforming your holiday leftovers.

Breakfast

• Country Skillet Breakfast by The Freshman Cook
• Mashed Potato Craisin Bread by Baking Sense
• Sweet Potato Casserole Waffles by Sew You Think You Can Cook

Appetizers

• Brie Cranberry Turkey Quesadillas by Food Lust People Love
• Mini Stuffing Muffins by An Appealing Plan
• Turkey Egg Rolls with Cranberry Sauce by Brunch-n-Bites
• Turkey Glass Noodle Salad by Sunday Supper Movement

Soups

• Arroz Caldo with Turkey by Asian In America
• Bacon Egg Potato and Turkey Soup by Family Foodie
• Leftover Turkey Tortilla Soup by That Skinny Chick Can Bake
• Lemony Chicken-Lentil Soup with Couscous by What Smells So Good?

Mains

• "Australian Pie" – Leftover Turkey Pie with Raisins and Bechamel by Caroline’s Cooking
• Bubble Up Hot Brown Casserole by A Kitchen Hoor’s Adventures
• Cranberry Chipotle BBQ Chicken Pizza by A Mind “Full” Mom
• Cranberry Pork Tenderloin by The Crumby Cupcake
• Creamed Spinach Turkey Pasta by Cindy’s Recipes and Writings
• Healthy Turkey Quesadillas with Cranberry Apple Salsa by Food Done Light
• Leftover Turkey Noodle Casserole by Cricket's Confections
• Leftover Turkey Pasta with Mushrooms by Cooking Chat
• Turkey Alfredo Stuffed Shells by Palatable Pastime
• Turkey Broccoli and Cheddar Pot Pie by Cookin’ Mimi
• Turkey Grilled Cheese with Cranberry and Brie by Life Tastes Good
• Turkey Pot Pie Casserole by Cosmopolitan Cornbread
• Turkey Shepard’s Pie by Monica’s Table

Sides

• Baked Mashed Potato Pancakes by Pies and Plots
• Leftover Mashed Potato Puff Casserole by Hezzi-D’s Books and Cooks

Dessert

• Chocolate Pumpkin Brownies by NinjaBaker.com

Pin these Brie Cranberry Turkey Quesadillas!

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Cheesy Jalapeño Corn Casserole

If you are a fan of cheese and spice and corn, you are going to love this cheesy jalapeño corn casserole. The whole dish is great, but that golden top is the absolute best part.

I must confess that in my family we have a standard set of sides that must be made for Thanksgiving and Christmas and this cheesy jalapeño corn casserole isn't on that list. Not because it’s not perfectly spicy, cheesy and delicious. No, it's because that list was set in stone many years ago and no one is allowed to alter it. In fact. lest we forget, the list is kept at the front of my recipe binder, in a little pocket. Along with the turkey and stuffing, we must have rich creamed potatoes, sticky sweet potatoes, maque choux, green beans with baby new potatoes and, of course, my aunt's best pecan pie for dessert. Is it only my family that is so set in our ways?

If your family is not as persnickety about the holiday menu, you’ll want to add this casserole to your line up. Never mind, if they are. Just make it for a Sunday Supper.

Ingredients
2 tablespoons butter
1 fresh jalapeño or part thereof- depending on your heat tolerance - minced
2 tablespoons onion, minced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
3/4 teaspoon salt
1/2 teaspoon black pepper
3 cups grated sharp cheddar cheese, about 12 oz or 340g
4 cups or 540g fresh or frozen corn kernels
2 eggs
1 cup or 240ml milk

Method
Use one tablespoon of the butter to sauté the onion, garlic and jalapeño in a small saucepan, over a very low heat, just until softened, about 5-7 minutes. The onion doesn’t need to color, just soften. Remove from the heat and leave to cool.

Preheat oven to 350°F or 180°C and use the other tablespoon of butter to grease your casserole dish.

Toss together cheese, flour, mustard powder, salt and pepper in a medium bowl. Add in the corn and mix well. Set aside.

Beat the eggs and whisk in the milk and the sautéed vegetables.

Pour milk/egg mixture in the corn/cheese mixture; stir well to blend evenly.

Pour the combined mixture into your buttered casserole dish. It looks a bit dry on the top but don't worry, the egg and cheese will rise up and created a beautiful almost soufflé like texture throughout.

Bake in your preheated oven for about 35-40 minutes or until puffy and golden on top. The middle should be ever so slightly jiggly when you take it out and will firm up as it cools.

Enjoy!

Check out all the other special tasty side dishes our Sunday Supper tastemakers are sharing today! Many thanks to this week's host, Caroline of Caroline's Cooking and our event manager, Renee of Renee's Kitchen Adventures for all of their hard word.

Fruity Side Dishes

• Cranberry Apple Relish by Recipes Food and Cooking
• Cranberry Fluff Salad by That Skinny Chick Can Bake
• Easy Cheesy Pineapple Bake by This is How I Cook
• Pecan Cranberry Jello Salad by Curious Cuisiniere
• Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry

Other Side Dishes

• Chestnut Stuffing by Cindy’s Recipes and Writings
• Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
• One Pot Macaroni and Cheese by A Mind “Full” Mom
• Potato Dinner Rolls by The Redhead Baker
• Sausage, Apple, and Cranberry Stuffing by Life Tastes Good

Potato Side Dishes

• Gingered Sweet Potatoes by Simple and Savory
• Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
• Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
• Sour Cream and Onion Smashed Red Potatoes by Food Done Light
• Southern Praline Sweet Potato Casserole by The Weekend Gourmet
• Southwestern Potato Bake by The Freshman Cook
• Stacked Sweet Potatoes by My Imperfect Kitchen
• Sweet Potatoes with Cumin Sage Butter by Cooking Chat
• Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
• Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession

Vegetable Side Dishes

• Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
• Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
• Braised Red Cabbage by Turnips 2 Tangerines
• Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
• Candied Acorn Squash by Cricket’s Confections
• Cheesy Jalapeño Corn Casserole by Food Lust People Love
• German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
• Homemade Green Bean Casserole by Family Around The Table
• Loaded Mashed Cauliflower Casserole by My Life Cookbook
• Miso Glazed Corn by NinjaBaker.com
• Pan Roasted Carrots with Apple Molasses by Palatable Pastime
• Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
• Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
• Roasted Onions with Parsley Pesto by Monica’s Table
• Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
• Roasted Pumpkin with Rosemary and Thyme by Feeding Big
• Spicy Balsamic Roasted Vegetables by Pies and Plots
• Sweet Corn Pudding by Brunch-n-Bites

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Cottage Pie Stuffed Baked Potatoes #HappyBirthdayDrPotato

Just to clarify one thing up front, cottage pie is made with beef. Shepherd’s pie is made with lamb, you know, those animals shepherds watch over. So these cottage pie stuffed baked potatoes are filled with seasoned beef, carrot, onion and peas. They make a fabulous full meal!

When I was growing up in Houston, Texas, there was a fast food restaurant where I loved to eat in the upscale mall called The Galleria. The Galleria is still there. In fact, it’s expanded to include three or four different phases. But, at the time, there was only just the main building in that area, and a Joske’s department store across the street. My favorite eatery served immense baked potatoes, filled with all manner of deliciousness. Two of my favorites were Beef Stroganoff and Broccoli and Cheese but, of course, one could also get a more traditional spud with cheese/bacon/green onion/sour cream fixings.

The potatoes were baked to perfection, fluffy on the inside with a lovely crunchy thick outside, seasoned with just the right amount of salt. As much as I loved the inside and the fillings, I’m not sure I didn’t love the outside more. Truly, is there anything better than an Idaho® Russet for a baked potato?

Ever since, I've looked for delightful ways to fill baked potatoes and make them into whole meals. Today I share this favorite recipe in honor of a special man I have had the privilege to work with over the last year and meet personally in May at Food Wine Conference 2016 in Orlando. You might know him as Dr. Potato but his real name is Don Odiorne, and he's the smart, charming top potato head at the Idaho® Potato Commission.

It’s Don’s 70th birthday today so Sunday Supper is organizing a surprise party! Joining us in sending Happy Birthday greetings to Don on Twitter, Instagram and Facebook using the hashtag #HappyBirthdayDrPotato from 8-10 a.m. ET. 

And, if you feel so inclined, please share one of your favorite potato recipes as well.

Ingredients
4 large russet potatoes
1 beef stock cube
2-3 tablespoons olive oil
1 1/4 lbs or 560g ground beef - not too lean!
1 medium onion
1 medium carrot
1/2 cup or 70g frozen peas - we like the young, tender petits pois
2 tablespoons cornstarch
2 tablespoons Worcestershire sauce or to taste
salt and pepper to taste
Parsley to garnish - optional

Method
Preheat your oven to 350°F or 180°C.

Scrub your baking potatoes clean, poke them a few times with a fork and put them in the oven to bake for 1 hour.

In a 2-cup or 480ml (or larger) measuring cup, dissolve the stock cube in 1/2 cup or 120ml boiling water. Leave to cool.

Peel and chop your onion. Peel and cube your carrot. Remove the peas from the freezer and leave to thaw.

Meanwhile, drizzle the olive oil in a frying pan and start browning the beef.

When the beef has a lot of lovely browned crispy edges, add the chopped onion. Cook over medium fire until the onion turns translucent. Drain oil if necessary.

Add in chopped carrots with 1/4 cup or 60ml water. Cover and cook till tender.

Once the stock cube water is cool, whisk in the cornstarch. Add another cup of cool water to the measuring cup and stir well.

Pour the stock cube/corn starch mixture into the beef pot. Yes, it is an alarming white color. Just stay with me. All the browned bits on the meat turn it into a lovely brown gravy. Cook over a slow fire until it thickens.

Add the peas and cook for a few more minutes.

Finally, add the Worcestershire sauce and stir well. Season with salt and pepper to taste.

Cut the hot baked potatoes down the middle and use a napkin or towel to hold them while you push them open from the ends.

Fluff up the insides with a fork, stretching the sides open to hold more filling.

Spoon the filling into the potatoes. Serve with extra Worcestershire sauce on the side. If you want to make shepherd's pie stuffed baked potatoes, substitute ground lamb.

And since this is a special occasion, go ahead and add a little parsley to garnish.

Happy birthday, Don! I wish you many happy returns of the day!

What's your favorite filling for baked potatoes? Are you a traditionalist or do you play outside the box? 

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Grilled Pepperoni and Sausage Pizza Wraps

If you love fresh, hot homemade pizza, full of melty cheese and tasty toppings, but time is short, make these grilled pepperoni and sausage pizza wraps instead!

Seriously, these have all the flavor of pepperoni and sausage pizza in a fraction of the time real pizza takes to make. They are ideal for a weeknight supper or game night and would be great for a party as well. Let each person fill her own wrap, choosing from a selection of fillings. The ones below just happen to be my favorites but you do you.

Two important things to remember when filling 1. Do not overfill and 2. Start and end with cheese – this helps seal the wrap when grilling.

Ingredients to feed one
1 large wrap
1/2 cup or 55g grated mozzarella
Jalapeño slices
Onion slices
1/4 cup or 60ml pizza sauce
7-8 small cooked Italian sausage meatballs
6-7 pepperoni slices
3-4 fresh basil leaves

Method
Sprinkle half the cheese in the middle of the wrap. Top with a few slices of jalapeño and onion.

Add the sausage and spoon on half of the sauce.

Next comes the pepperoni, basil leaves and the rest of the sauce.

Finally, sprinkle on the rest of the mozzarella.

Fold in the top and bottom of the wrap.

Then fold in one long side and roll to close the wrap.

Grill the wrap, over a medium low heat, overlapping side down for 1 1/2 – 2 minutes. Place something heavy on top. I use my kettle filled with a cup or two of water.

Turn the wrap over and grill the other side for another 1 1/2 – 2 minutes, weight still in place.

Enjoy!

Did you know that October is National Pizza Month? Yeah, I missed that memo too. But it really is and has been since 1984 when late entrepreneur Gerry Durnell launched the first trade publication about pizza called Pizza Today. His first issue came out that October, so he designated it National Pizza Month as well.

Sunday Supper cannot resist the opportunity to celebrate such a great occasion so we've got close 60 pizza or pizza-inspired recipes to share today. Many thanks to Coleen of The Redhead Baker who is hosting the event and our event manager Cricket of Cricket's Confections for all of their hard work.

Appetizers

• Cauliflower Crust Pizza by Monica's Table
• Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
• Pepperoni Cheese Pizza Sliders by Family Around the Table
• Pizza Beef Wontons by Asian in America
• Pizza Potato Skins by Casa de Crews

Breakfast

• Cinnamon Roll Pizza by Recipes Food and Cooking

Condiments

• Home Canned Pizza Sauce by What Smells So Good?

Mains

• Bacon Jam, Pear and Butternut Squash Pizza by Caroline's Cooking
• Bagel Pizzas by And She Cooks
• BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
• Candy Corn Pizza by Palatable Pastime
• Chicago Deep Dish Pizza by Bottom Left of the Mitten
• Chicken Pesto Calzone by A Day in the Life on the Farm
• Chicken Pot Pie French Bread Pizza by A Kitchen Hoor's Adventures
• Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
• Copycat UNO's Pizza by Sew You Think You Can Cook
• Deep Dish Fondue Pizza by Momma's Meals
• Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
• Easy French Bread Pizza by Confessions of a Cooking Diva
• Everything Pizza Tartin by Sunday Supper Movement
• Fall Veggie Pizza by The Culinary Compass
• Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
• Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
• Hawaiian Pizza Salad by Cricket's Confections
• Homemade Pan Pizza by Cosmopolitan Cornbread
• Lahmacun (Turkish Pizza) by Curious Cuisiniere
• Lunchtime Pizza Muffins by Jane's Adventures in Dinner
• Meatball Sub Pizza by Life Tastes Good
• Mexican Pizza by Moore or Less Cooking
• Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
• Mom's Family Style Cavatini by Powered by BLING
• Onion Tart by Wholistic Woman
• Philly Cheesesteak Flatbread Pizza by Family Foodie
• Pizza Grilled Cheese by Eat, Drink and Be Tracy
• Pizza Pot Pies by Brunch-n-Bites
• Pizza Steak Hoagie by The Freshman Cook
• Pizza Toscana by Cooking with Carlee
• Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
• Rustic Bacon & Citrus Pizza by Gourmet Everyday
• Sausage and Peppers Pizza by Cindy's Recipes and Writings
• Sausage Arugula Pizza by The Bitter Side of Sweet
• Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
• Spinach and Feta Stuffed Pizza Bread by Mindy's Cooking Obsession
• Supreme Breakfast Pizza by The Crumby Cupcake
• Taco Dip Pizza by Hardly a Goddess
• Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue's Nutrition Buzz
• The Mac Pizza by Seduction in the Kitchen
• Vegan Margherita Pizza by Simple and Savory

Desserts

• Caramel Apple Dessert Pizza by The Foodie Affair
• Cheesecake Pizza by The Redhead Baker
• Coconut Macaroon Pizza by Pies and Plots
• Fresh Fruit Pizza by That Skinny Chick Can Bake

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