Chili cottage pie with Cauliflower Mash Topping

"A variation on two traditional recipes – chili con carne and cottage pie - combine the two to give a mince base flavoured with chili and a Mashed Cauliflower Topping."

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Chili

  1              large  onion -- diced
  1              stalk  celery -- diced
  1              bell pepper -- diced
  2              cloves  garlic -- minced fine
  1              pound  lean ground beef
  1              tablespoon  chili powder
  1              teaspoon  dried oregano
  1              teaspoon  ground cumin
     1/2        teaspoon  salt
     1/2        teaspoon  hot sauce
  1              can  tomatoes, canned -- (16 ounce) undrained
  1              can  kidney beans, canned -- (15 ounce) undrained

Cauliflower Mash

  8             cups  cauliflower flowerets -- one head
  4             cloves  garlic -- crushed and peeled
     1/3       cup  0% Greek Yogurt - Plain
  4             teaspoons  olive oil -- divided
  2             tablespoons  cornstarch
     1/2       teaspoon  salt
     1/8       teaspoon  pepper
  1             teaspoon  paprika

Chili

Cook the beef, onion, celery, pepper and garlic in the saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid, breaking up the tomatoes with a spoon or fork. This distributes the tomatoes evenly throughout the chili and makes serving the chili easier.

Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour, stirring occasionally.

Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Set aside.

Preheat Oven to 350F

Cauliflower Mash

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, add cornstarch then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.

Cottage Pie

Spread the chili in a 2 quart greased casserole

Spread Cauliflower mash over chili

Bake for 1 hr. let rest 15 min. serve

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking

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Per Serving : 512 Calories; 29g Fat (50.6% calories from fat); 30g Protein; 34g Carbohydrate; 10g Dietary Fibre; 87mg Cholesterol; 992mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 4 Fat.

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking

Sweet Potato and Pulled Pork Moussaka

                  
"A rich twist on the Traditional Moussaka"
serves 8-10

  1         tablespoon  olive oil
  1         whole  sweet potato -- cut in 1/2" slices
  1         large  onion -- sliced thin
  1         clove garlic -- minced
  4         cups  "Long and Slow Pulled Pork" or any recipe of pulled pork
  1/2      teaspoon  cinnamon
  4         cups Béchamel sauce  see   Gluten Free White Sauce (Béchamel sauce)
  1/4      teaspoon  ground nutmeg
  1         teaspoon  paprika
  2         whole  eggs -- lightly beaten
  1/4      cup  grated parmesan cheese

Preheat oven to 350°F

Heat oil in a large heavy skillet, add the sliced sweet potatoes. Cover
and lower heat. After about 3 minutes, uncover and turn the sweet potatoes
with a spatula. Cover and continue to cook until tender, another 3
minutes. Remove from pan and set aside, add the onion and sauté until
onions are soft; add garlic and let cook  for another minute.

Arrange the potato slices into a greased large oven proof dish.
Spread pulled pork and over meat, spread the onions over the meat.

Stir eggs, cheese and nutmeg, cinnamon, into cooled béchamel sauce until
smooth.
Pour béchamel sauce over entire casserole, sprinkle with paprika and put
into oven without uncovered for 45 minutes or until top is nicely browned.


Remove from oven and let rest for 15 minutes.

Description:
  "A rich twist on the Traditional Moussaka"
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Per Serving (excluding unknown items): 405 Calories; 29g Fat (63.8%
calories from fat); 17g Protein; 20g Carbohydrate; 2g Dietary Fiber; 137mg
Cholesterol; 422mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.

Creamy Tuna Casserole (revised)

I published this back on  July 27, 2009 from an old recipe I had scrawled down in a Doctors office out of a magazine. Over the years it has developed and matured to the tastes of my family so here it is again with the revisions.

Creamy Tuna Casserole

Serves 8-10

Preheat Oven to 325°F

2 cups macaroni, gluten free 

2 tablespoons olive oil

2 cups sliced mushrooms
1 small onion, diced

4 cup fresh spinach, chopped*
2 cups sour cream, no fat

2 tablespoons corn starch

2 eggs

2 cans tuna in water, drained

1 pinch salt (to taste)
1 pinch pepper
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Cook noodles as directed; drain. Sauté onions and mushrooms until lightly browned add the spinach cover and let steam to wilt the spinach about 3-4 minutes. Whisk  together sour cream, eggs and corn starch until smooth. Mix in half of each cheese, salt and pepper. Break tuna into flakes and add it to the sour cream mixture the add noodles, mushrooms, onion and spinach; mix lightly until blended. Scrape mixture into a greased 3 quart casserole. Bake covered at 325°F for 1 hr. Spread remaining cheese on top and return to the oven uncovered until cheese is bubbly, about 10 min. For best results let the casserole rest for 15-20 minutes so it has a chance to setup.

*note: you can use one package of frozen spinach but insure you thaw completely and squeeze the moisture out so you don’t make the casserole watery. You can also substitute the spinach with 1 cup frozen vegetables; peas etc. (thawed) and forgo the wilting just mix in with the tuna.

Chili Macaroni Casserole

Chili Macaroni Casserole

Servings: 6

Ingredients

4 -5 cups chili ( home-made or canned*) 
1 cup frozen corn (unthawed)
2 cups gf elbow macaroni 
2 cups cheddar cheese, shredded

Campbell's® Chunky® Homestyle Chili is Gluten Free see http://www.campbellsoup.ca/en-ca/eating-well/gluten-free  for more gluten free products from Campbell’s

Directions

1. Preheat oven to 350 degrees.
2. Mix corn into the chili
3. In medium saucepan, simmer chili until heated through.
4. Cook macaroni according to package directions; drain well and set aside.
5. Grease a deep 8-quart or similar casserole dish.
6. Spoon in 1/3 the chili, cover with half the cheese.
7. Spoon in the remaining chilli and top with 1/3 of the cheese.
8. Cover and bake 30 minutes. Remove cover sprinkle on remaining cheese and bake an additional 10 minutes or until cheese is bubbly.

MOUSSAKA POTATO - μουσακάς πατάτες

MOUSSAKA POTATO - μουσακάς πατάτες

Country of origin: Greece

A delicious layered casserole of potatoes and ground beef or lamb highlighted by the herbs and spices of Greece.

6-8 servings.

7 med. potatoes, slice 1/4“ thick

1 lg. onion, chopped

1 garlic clove, minced

1 to 1 1/2 lbs. ground beef (or lamb)

1 (6 oz.) can tomato paste

1 tomato paste can of water

1/4 c. chopped parsley

1 tsp. crushed, dried mint

1/2 tsp. cinnamon

1 tsp. salt

1/4 tsp. pepper

2 cups gf *béchamel sauce

1/4 tsp. ground nutmeg

3 eggs, lightly beaten

1/2 c. grated parmesan cheese

Preheat oven to 350°F

Brown the ground beef in a skillet.

Add the onion and sauté until onions are soft; add garlic, cinnamon, salt, pepper, mint, parsley, the tomato paste and water; simmer for 10 mins.

Pour half of the meat mixture into a greased large oven proof dish and arrange half of the potato slices over meat sauce, sprinkle with salt and pepper and 1/8 cup cheese.

Pour remaining meat sauce over potatoes, arrange remaining potatoes then again sprinkle with salt, pepper and 1/8 cup cheese.

Bake in oven for 1 hour covered then remove cover.

Add eggs, remaining cheese and nutmeg to cooled béchamel sauce and mix together until smooth.

Pour béchamel sauce over entire casserole and return to oven without the cover fro approx 15-20 minutes or until top is nicely browned. 

Remove from oven and let set for 20 minutes to ease cutting and serving. 

* Gluten Free White Sauce (Béchamel sauce)

basic béchamel

 

1 1/2 cup milk

1/2 cup whipping cream

2 tablespoons corn starch

2 tablespoons butter (or olive oil)

1 small onion, quartered

1 bay leaf

1 clove

Salt and pepper to taste

In a saucepan add milk and cream, onion, bay leaf and 1 clove; scald milk over low heat (heat until small bubbles start to form around the edges of the pot. Let steep for 10 minutes, strain out solids and set milk aside until needed.

Over medium low heat melt the butter in a pan, then stir in the flour continue to stir until fat is absorbed into corn starch. Gradually stir in warm milk, a little at a time, and bring to a boil, stirring constantly. Season to taste and simmer over medium heat, stirring constantly, for 8-10 minutes.

South-Western Baked Beans

This bean dish has the hardy satisfaction of a big casserole of Baked Beans but has a wonderful light piquant surprise. Really good filling for toasted tortilla shells.

Serves 8-10

3 cups white pea beans

1 can (28 oz) diced tomatoes

2 cups chopped onions

1 tablespoon dried oregano

1 teaspoon cumin

1 tablespoon gf chilli powder

1 pork ham hock, about 1 pound (450 g)

1/3 cup packed brown sugar

1 tablespoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

2 chopped jalapeños pepper, veined, seeded and chopped

1 bunch fresh cilantro, chopped

Rinse beans and sort, discarding any blemished ones and any grit.

In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans, discarding liquid.

Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender. Drain beans, reserving 2 cups cooking liquid.

Meanwhile, make gashes about an inch apart along the length of the pork hock (cut through the skin and to the bone to allow the flavour to get well into pork; set aside.

In bean pot or 3 quart casserole, combine beans, reserved cooking liquid, tomatoes, jalapeños, onions, dried oregano, chilli powder, cumin, sugar, mustard, salt and pepper. Nestle prepared pork hock into beans.

Bake covered, in 300ºF oven for 2-1/2 hours.

Uncover and bake for 1 to 1-1/2 hour longer or until sauce is thickened and coats beans well. Remove pork hock 

and pull off meat; discard bones and fat. 

Return bite-size pieces of meat to the pot.) 

Stir in cilantro. (Do not over stir, to avoid turning beans to mush)  Serve with hot corn tortilla with a bottle of hot sauce within arms reach.