Sunday, October 19, 2008

Comfort in a Can

I got really annoyed a month back when someone told my beloved Cookbook Junkie ( that real cooks don't use canned soup. Excuse me? Sometimes even the best of chef's are in the mood for a comforting casserole in classic American style! I made one for myself on this particular evening and it was delicious...

Comfort Casserole a la Amy

1 pound of medium sized shells, cooked in salted water al dente
1 can of Campbell's Cream of Broccoli Soup
1 soup can full of 2% lowfat milk
1 cup of diced ham
1 cup of frozen peas, thawed
Kosher salt and pepper to taste

Mix all ingredients into a casserole dish and cook at 350 degrees in the oven until hot and bubbly!

No debate here - it was good!

During the Vice Presidential Debate, I made my boyfriend and I a meal of lamb chops, green beans with onions, and Paula Deen's Oven Roasted Red Potatoes with Rosemary and Garlic. The lamb chops marinated in olive oil, fresh minced garlic, and salt and pepper before I sauteed them in a pan. The green beans and onions were sauteed in some olive oil, salt, pepper, and then topped off with some hot sauce for a little kick. Here is the potato recipe - it was wonderful and perfect for an early autumn meal:

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed (I used 6)
1 tablespoon fresh or 1 teaspoon dried rosemary (I used fresh)

Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.

Corn as high as an elephant's eye...

Jack eating butter dipped roasted corn at a local farm! These are the perfect Autumn moments!