Holidays and Good Food

The holidays are fast approaching and for most families that can mean one thing is for certain, houseguests.

Casseroles as well as hardy soups and chowders are suggestions of easy ways to feed a crowd during the holidays and other busy family weekends. Many casseroles and soups can be prepared the day or night before which is a great time-saving benefit. Saving just a few steps in your meal preparations will leave more valuable time for visiting with your guests.

Simply scroll down or click on “Favorite Recipes” category for these recently posted recipe ideas: Egg and Cheesy Hashbrown Breakfast Casserole, Fresh Shrimp Bisque, and Roasted Italian Sausages with Tomatoes and White Beans. Check back often as new recipes are added!

Don’t forget, once you’ve given these recipes a try we would love to hear how you rate them by adding a “Comment” to the Blog. I rate them easy and delicious! What is your opinion?

Photo courtesy of www.bing.com/images/

Blog entry by Katherine White, Administration Support, Hatteras Office.

Roasted Italian Sausages with Tomatoes and White Beans

Ingredients

2-1/2 pounds sweet Italian sausage links (pork or turkey), cut into 2- or 3-inch pieces
3 pints cherry tomatoes
1 medium-large yellow onion, cut into 1-1/2 inch chunks
4 garlic cloves, sliced
3 tablespoons extra-virgin olive oil
1-1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme leaves
3 whole bay leaves
Salt and pepper
4 16-ounce cans white beans, such as cannellini, drained, with ½ cup of liquid from the beans reserved

Preparation

Adjust oven rack to lowest position and pre-heat oven to 425 degrees.

Mix everything except the beans and their reserved liquid in a roasting pan (or oven proof casserole dish). Place pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans and reserved liquid. Return pan to the oven, and continue cooking until casserole has heated through, about 10 minutes longer. Remove bay leaves and transfer to a large serving bowl. Serves 8.

Serving suggestions:
Serve over a bed of brown rice, along with a side Caesar salad.

Fresh Shrimp Bisque

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
3/4 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/3 cup finely chopped carrot
2 tablespoons all-purpose flour
2 cups Fish Stock or low-sodium chicken broth
1 can (14½ ounces) low-sodium whole tomatoes, drained and chopped (1 cup)
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried marjoram
1/8 teaspoon ground nutmeg
1 pound medium-size shrimp, shelled, deveined, and cut into ½-inch pieces
1 cup low-fat (1% milkfat) milk
1 cup heavy cream (or low-fat milk)
1/2 teaspoon salt
2 tablespoons fresh lemon juice
Sprigs of fresh marjoram (optional)

Preparation

(1) In a large saucepan, heat the butter and oil over moderately high heat. Stir in the onion, celery, and carrot and saute for 5 minutes or until tender. Add the flour and cook, stirring constantly, until bubbly. Stir in the stock, tomatoes, wine, bay leaf, marjoram, and nutmeg and bring to a boil. Lower heat and simmer, covered for 15 minutes, then discard the bay leaf. Set aside and allow to cool slightly.

(2) In a food processor or blender, puree the soup, in batches if necessary, for 45 seconds or until smooth. Return the soup to the saucepan. Add the shrimp and cook, uncovered, over moderate heat for 2 minutes. Reduce heat to medium and blend in the milk and cream, and cook 2 minutes longer (do not allow soup to boil) or just until the soup is heated through and the shrimp are firm and pink. Remove from the heat and season with the salt and lemon juice. Garnish with sprigs of marjoram is you wish. Makes six-1 cup servings.

Suggestions:
Serve this luscious bisque as an elegant beginning for any dinner.
For a special occasion or holiday lunch, serve a hot bowl of Shrimp Bisque, with a fresh garden salad and warm French bread.

This recipe and photo are courtesy of Reader’s Digest, Down Home Cooking.

Egg and Cheesy Hashbrown Breakfast Casserole

Ingredients

1 pound mild sausage
1 30-ounce package (or 4-cups) frozen shredded hash browns
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded Cheddar cheese
12 large eggs
3/4 cup milk

Preparation

Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well. Allow to cool slightly.
In a large bowl stir together frozen hash browns, sausage, cheese, salt and pepper. Pour into to a lightly greased (or spray lightly with nonstick cooking spray) 13 x 9-inch baking dish.
Whisk together eggs and milk. Pour evenly over the potato mixture.
Bake uncovered (in a pre-heated) 350-degree oven for 35 to 40 minutes (or until center is set).

This simple dish can also be prepared ahead. Prepare according to directions, cover and place in the refrigerator. In the morning, remove the dish from the refrigeration and simply pop it in the oven.

Substitutions:
Instead of sausage, use 1 pound of bacon. Cook, drain well, allow to cool slightly and crumble before adding to the potato mixture.

Try adding any of these additional ingredients:

1/2 cup chopped green onions (add to potato mixture)
1/4 cup each of: diced green pepper, diced red pepper, and chopped yellow onion. Prepare in medium skillet over moderate heat melt 1 tablespoon unsalted butter, add green and red peppers, and chopped onion. Cook, stirring occasionally until crisp tender (about 3-4 minutes). Remove from heat and allow to cool slightly before adding to the potato mixture.

This dish is great served with a side of fresh fruit or tomato slices. Or for a spicy twist, serve with some warm, fresh salsa on the side.

This recipe was submitted by Katie (Menke) Mitchell. Katie frequently prepares this dish for the staff in our Hatteras Guest Services Office, which has become a staff favorite!

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