Comfort FoodIn the backyard a pile of limbs is a grim reminder of Rita’s passing near my house without causing significant damage. Daily I’m thankful that my family left New Orleans a few days before Katrina arrived. When I think about the immense damage caused by the hurricanes, I need some comfort food. Here are two favorites. Also I am repeating my special collard seasoing.
Squash, Collard, and Creamed Potato Casserole Ingredients Non-stick cooking spray
¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
5 cups sliced fresh squash
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water
6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper
1 package dry nonfat milk (enough to make 1 quart)
Preparation--Wash the potatoes and squash thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the squash, collard seasoning, vinegar, Splenda®, and 1 cup water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the squash mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.
Cauliflower, Collard, and Creamed Potato CasseroleIngredients¼ cup canola oil
1 cup chopped yellow onions
1 tablespoon minced garlic
1½ cups frozen chopped collards
32 ounces frozen cauliflower
1 tablespoon Perfect™ Collard Seasoning Blend
¼ cup red wine vinegar
2 tablespoons Splenda®
2½ cup water6 cups cubed Yukon gold potatoes or red-skinned Irish potatoes
1 stick (¼ pound) unsalted butter
Salt substitute or salt to taste
Generous amount of freshly ground black pepper1 package dry nonfat milk (enough to make 1 quart)
Preparation
--Wash the potatoes thoroughly. Don’t bother to peel the potatoes, but do remove the eyes and any scarred places.
--In a large pan, sauté the onions, garlic, and collards in the canola oil until the onions are translucent.
--Add the frozen cauliflower, collard seasoning, vinegar, and Splenda®. Do not add water. Continue to cook over low heat until the liquid is absorbed.
--In a deep pot, bring 1½ cups water to boil. Add the potatoes and cook until they are fork tender. Stir the butter, salt, and pepper into the potatoes. Sprinkle the dry milk into the potatoes while you whip them with an electric hand mixer.
--Stir the cauliflower mixture into the potatoes, pour the mix into a 3-quart casserole and heat in the oven at 350 degrees until the casserole is brown and bubbly.
Perfect Collard Seasoning Blend™
Ingredients3⅛ ounces salt substitute (potassium chloride)
¼ cup Splenda®
1 tablespoon parsley
1 tablespoon gumbo file
2 teaspoons ground red pepper
2 teaspoons ground black pepper 2 teaspoons basil
2 teaspoons paprika
2 teaspoons Adams® chili powder (or other brand without sodium)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon sage
½ teaspoon mint leaves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon cumin
PreparationMeasure the ingredients carefully. Grind them in the blender until they are almost uniform. Store the mixture in an airtight container. Shake before using.
Equipment/UtensilsMeasuring cups and spoons • Blender • Airtight container
