Cheesy Mashed Veggie Bake

Do you tend to end up with random pieces of veggies in the bin? I know I do and my Cheesy Mashed Veggie Bake is how I use them up.

It's effortless and it makes for a yummy side dish that can be paired with just about anything. Certainly beats the ho-hum of the usual potato or rice sides. 

This is a great way to get the family to look at the cauliflower in a new light.  What I personally like about using cauliflower is how light and airy it makes the veggie bake. I love the creaminess the egg and cream mixtures provides and the nuttiness of the Parmesan.

Serve with meat, poultry, pork, seafood, soup ... okay serve it with just about anything.  Even on its own with a light salad its fantastic!  My favorite is with meatloaf with a ladle of gravy over the top.

It's a big hit with the Hub, who went in for seconds and thirds the last time I made this recipe.

I hope you enjoy it as much as we do.

• 3 medium Yukon gold potatoes, rough chopped
• 1 large sweet potato, rough chopped
• 1 head of cauliflower, rough chopped
• 2 large carrots, rough chopped
• 1 large sweet onion (vidalia is best), rough chopped
• Cold water or Chicken stock (enough to cover veggies)
• 2 teaspoons Kosher salt
• 2 egg whites + 1 egg, beaten
• 2 tablespoons butter, melted
• 3/4 cup grated Parmesan cheese
• 1/2 cup cream or half & half (yes, you can use fat free half&half)
• 1 tablespoon finely minced garlic
• Salt and pepper to taste
• More Parmesan to sprinkle over top - as much or as little as you'd like

1. Place the first five ingredients in a pot with deep sides, cover with cold water or stock, add  2 teaspoons of salt. Cover and bring to a boil. 
2. Boil for 10-15 minutes or until a a knife goes through the potatoes with ease.
3. Strain well in colander, return veggies to the hot pan, turn off heat and allow excess water to evaporate from veggies in pan. Using a masher begin mashing to preferred consistency. (I like texture in my mash so I do not over mash).
4. Preheat oven to 375 degrees F.
5. Add the remaining six ingredients to a bowl. Adjust seasonings as needed. Mix well to incorporate.
6. Slowly add and stir the egg mixture to the mashed vegetables taking care to not scramble the eggs.
7. Spoon into a lightly greased 11"x 7" baking dish.
8. Top with additional Parmesan, if desired.
9. Bake for 25-35 minutes or until top is golden.

Cheers!

Cheesy Beef Stuffed Biscuit Empanadas

Saturday night's dinner was a casual, fun, watch a movie kind of dinner. If you've been following my blog you know I made my Super Moist Meatloaf this past week. It was a big one, about 2 pounds and it was enough for dinner and lunch for the Hub the next day. I still had over 1/3 of it left over. I got to thinking what I could do with it? And then the lightbulb went off ... I had bought some refrigerated biscuit ... "I'm going to make biscuit empanadas".  If you aren't familiar with what an empanada is, it's basically a pastry turnover.  Here's what I came up with:

So Yummy!

  
  Cheesy Beef Stuffed Biscuit Empanadas

  Serve 2-4
  For the meat mixture:


  1/3 to 1/2 pound of leftover meatloaf, 

  finely chopped
  1 tablespoon olive oil
  1/2 medium onion, finely chopped
  5-6 large large baby bella mushrooms, 

  finely chopped
  1 teaspoon minced garlic
  1 generous tablespoon tomato paste
  1 medium tomato seeded and chopped
  1/4 to 1/2 cup of red wine or stock if you prefer 

   not to use wine
  3/4 teaspoon dried oregano, rub between your 

  finger as you add to release oils
  1/2 teaspoon dried basil
  1/2 teaspoon salt or season to taste