side dish

Name: Taters, Shrooms & Peas (Chrissy Teigen)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: For the Cream Sauce; 1/2 C whipping cream; 3/4 C grated Parmigiano-Reggiano cheese; pinch of salt; a few gratings of fresh nutmeg; For the Vegetables; 1/2 lb. Yukon Gold potatoes, skin on, scrubbed and cut into 1/2" cubes; 2 tbsp olive oil; 6 oz white mushrooms, trimmed and quartered; 1/2 tsp onion powder; 1/4 tsp dried thyme; 1/2 tbsp butter; 1/2 C frozen peas; salt and pepper to taste

Taters, Shrooms & Peas with Parmesan Cream (Chrissy Teigen)

September 6, 2019 by sblades

Chrissy Teigen’s cookbook, Cravings: Hungry for More: A Cookbook came out last year as a follow up to her first monster-hit cookbook, Cravings: Recipes for All the Food You Want to Eat: A Cookbook (she really likes those colons). I’ve made a few recipes from the newer book and have tons more of them tagged to make.

Her recipes are almost down-home comfort foods, although you may have to visit the store to get some of the ingredients. These Taters, Shrooms and Peas are pretty straightforward, though, and have pretty normal ingredients (obviously taters, shrooms and peas, but also shallots, cream, Parmesan Reggiano, and dried thyme). Simple ingredients that make a rich, filling dish. It can be used as your main meal or on the side with a protein.

You need to like Parmesan cheese if you’re going to make this. I halved the recipe and it still uses 3/4 Cup of grated Parmesan (not shredded and not green can cheese, please). You can use all of the cheesy cream sauce over the vegetables, or just drizzle it on to lightly coat them. I of course used all of it; thus, the creamy looking photo below. The first photo above is before the cream sauce is added and it’s also delicious that way.

Chrissy uses frozen peas in the recipe and I strongly recommend that. I used canned peas even though she said she wouldn’t like me anymore if I did, and they were a little mushy and slightly pale. It could’ve used that punch of bright green from the frozen peas.

All in all, we really enjoyed this recipe and ate it as a main dish for lunch. It’s a little rich and should be eaten hot right off of the stove or, at the very least, very warm.

Mine cooled off a bit as I took photos and waited for Bret to come in for lunch, and I warmed it up by adding a little cream and simmering over low heat. Taters, Shrooms, and Peas will be made again at our house!

Taters, Shrooms & Peas (Chrissy Teigen)

Yield: 4 -5 as a side dish

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Creamy Parmesan sauce tossed with potatoes, fresh mushrooms, and peas.

Ingredients

For the Cream Sauce
1/2 C whipping cream
3/4 C grated Parmigiano-Reggiano cheese
pinch of salt
a few gratings of fresh nutmeg
For the Vegetables
1/2 lb. Yukon Gold potatoes, skin on, scrubbed and cut into 1/2" cubes
2 tbsp olive oil
6 oz white mushrooms, trimmed and quartered
1/2 tsp onion powder
1/4 tsp dried thyme
1/2 tbsp butter
1/2 C frozen peas
salt and pepper to taste

Instructions

Place the potatoes in a medium microwave-safe bowl and add about 1/2" water to the bowl. Place plastic wrap to cover the bowl and poke a few holes in the plastic wrap. Microwave on high until potatoes soften, about 8 minutes. Drain the potatoes and set aside.
While the potatoes are cooking, make the Parmesan Cream: In a small saucepan, bring the cream to a low simmer over medium-low heat and slightly reduce, about 2-3 minutes. Whisk in the Parmesan cheese, salt, and nutmeg. Cook an additional 1 minute, whisking, then remove from the heat, set aside, and cover to keep warm.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat until hot, but not smoking. Add the mushrooms and spread them into a single layer. Cook without stirring until they get golden brown, about 3 minutes. Stir and sprinkle in the onion powder. Pour the mushrooms into a medium bowl and cover to keep warm.
Add the remaining 1 tablespoon of the oil to the hot skillet, then pour the microwaved potatoes into the pan in a single layer, not stirring for 1 minute until golden brown on one side. Sprinkle with the thyme, stir and cook for 2-3 more minutes.
Add the mushrooms back into the skillet, along with the peas and butter. Stir and cook until warm and mixed thoroughly. Season with salt and pepper to taste (remember that the Parmesan cheese is slightly salty, though).
Pour the mixture into a serving dish and drizzle with the Parmesan cream sauce (start with about half the sauce, then add more if you want). Toss the sauce and vegetables together and finish with a little additional grated Parmesan if you'd like. Serve immediately while hot or very warm.

Notes

Tips and Stuff:

I halved Chrissy Teigen's recipe. If you use as a main dish, it will feed about 3; as a side dish, probably 5-6.

Her original recipe calls for shallot, but I used onion powder.

The original recipe also calls for heavy cream, but I used regular whipping cream to lighten it up just a touch.

Make sure your dried thyme is fresh (and not with a good till date from 1997).

Definitely serve hot right off the stove or very warm. If it cools off, warm it up in a pan on the stove with a little added cream.

Nutrition Information:

Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 45mgSodium: 381mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 8g

Nutrition Values are Approximate

Broccoli Cheese Bake

February 13, 2017 by sblades

For dinner, I have a tendency to make a protein (chicken, steak, etc.) and slap one or two side vegetables with it, not really using a recipe for the side dishes.

There are so many wonderful recipes for vegetables and side dishes that I’ve really started looking for simple and/or tasty ones to add to dinner.

Sometimes we have just vegetables and no meat (translation of all-vegetable night – forgot to thaw out meat), and that’s where a good vegetable recipe comes in handy.

I found this Broccoli Cheese Bake in a Southern Living cookbook (recipe by Nancy Rumbaugh of the beautiful State of South Carolina) and, even though there was no photo with it, the ingredients looked great.

It almost sounds like a breakfast recipe with the cottage cheese, bacon, and eggs, but it turned out to be a wonderful main dish for our vegetable night dinner. It’s not vegetarian with the bacon, but there are definitely vegetables in it!

The eggs (5 of those little gems) made it into kind of, sort of a frittata, but the cottage cheese, bacon, and broccoli really added a depth of flavor and texture.

I thought it was wonderful and Bret even had two helpings – this coming from a definite anti-frittata man. Here’s a closeup photo of all of those wonderful ingredients put together and baked.

OK, I may have added a bit more shredded cheese on top than called for, but it ended up working well with it.

The hardest part of the recipe was chopping up the broccoli! After taking the stalk off, I just chopped it all up instead of breaking off each broccoli floret. Worked great and we will definitely be having this Broccoli Cheese Bake again on all-vegetable night.