These looked good! The list here.

I am dedicating this recipe to Husbanks because he likes peppers. And because he’s Methodist. Casserole + Methodist = The Universe is in Order.

Instead of dedicating this to Husbanks on my blog, I should actually make it for him because I think he’d like it. But this is easier.

And we have a lot of leftovers right now.

Shrimp, Poblano and Mushroom Casserole
Today, Friday, January 7
by Marcela Valladolid

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound jumbo shrimp, de-veined, tails intact
4 tablespoons (1/2 stick) unsalted butter
1 tablespoon olive oil
3 cups white button mushrooms (about 8 oz), thinly sliced
1 garlic clove, minced
1 cup fresh corn kernels (from about 1 ear)
2 poblano chiles, charred, stemmed, seeded, cut into 2 x 1/4-inch strips
1/4 cup dry white wine
1/2 cup vegetable stock

Season flour with salt and pepper. Dredge shrimp generously with
seasoned flour.

Melt 2 tablespoons butter and add 1 tablespoon olive oil in large
skillet over high heat. Add garlic; saute until fragrant about 1
minute. Add all mushrooms; sprinkle with salt and pepper. Saute until
juices evaporate, about 10 minutes. Add corn and poblano strips and
saute for 5 minutes to blend flavors.

Transfer sauteed vegetables to a bowl. Melt the rest of butter in the
same pan over medium-high heat. Add prepared shrimp and saute until
cooked through and no longer pink, about 3 minutes. Transfer shrimp to
the same bowl as vegetables. Add wine and vegetable stock to the same pan, stirring to scrape up browned bits. Whisk until thickened. Turn off heat and return shrimp and vegetables to sauce and toss to coat.

Season to taste with salt and pepper. Serve immediately in individual casserole dishes. Serves 8.

This recipe is for Kate who officially started her post-partum diet last week. It substitutes blended peas for half the avocado in guacamole. This is genius because blended peas have …

• a sweet flavor
• the same color as guac
• a texture that doesn’t really take away from the creamy-ness of guac
• less calories than avocado

Grandma Harriet made this for us last week. We loved it.

This recipe is a little strange. Worcestershire sauce? Nothing is less Mexican than Worcestershire sauce. If you have an authentic guacamole recipe that you already love, just try the pea substitution and let me know how it goes.

Low-Fat Mock-a-mole
Ellen, December 1, 2010
Adapted from Bethenny Frankel

Ingredients:
3 tablespoons cilantro (finely chopped)
1 tablespoon red onion (finely chopped)
1 avocado
1 cup green peas
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
Dash of Tabasco sauce
1 teaspoon garlic salt
Pepper (to taste)
1 cup chopped tomato

Directions: Using a immersion blender (I used my freaking-awesome food processor), blend the above ingredients, leaving visible chunks.

This post is for Trisha who got our company mentioned on GMA in November! I bet that was her favorite secured coverage of 2010, so here are viewers favorite recipes of 2010. Let me know if you try any!

This recipe is for Deirdre because she doesn’t eat eggs. This casserole recipe substitutes squashed tofu for scrambled eggs. Squashed tofu and scrambled eggs have the same consistency if you think about it.

But Deirdre – don’t think about it.

This recipe is also for Jen, my vegetarian friend who forgets she is a vegetarian because Smart Bacon is so good. This recipe includes Smart Bacon.

I haven’t made this. If you make it, let me know how it goes.

Logerot also has scrambled tofu ideas.

Vegan Breakfast Casserole
Ellen, December 17, 2010
from Roberto Martin

* 1 tsp. Extra virgin olive oil
* 1 Red bell pepper diced
* 1 Yellow bell pepper diced
* 1 (5oz) Package “Smart Bacon” chopped or 1 (6oz) package of “Smokey Tempeh Strips” chopped, which ever is available.
* 1 Block firm tofu
* ½ Cup chopped green onions
* ½ Cup grated vegan cheddar cheese

“Follow Your Heart” brand or “Veggie Slices” cut into strips

* 1 Tbs. high heat oil like safflower or grape seed oil
* 2 Large russet potatoes, washed, grated, and rinsed or 1 (16oz) bag frozen hash browns
* 1 tsp. Garlic powder
* 1 tsp. Onion powder

Pat the block of tofu dry and slice it into 4 equal pieces.

Using a paper towel or lined kitchen towel, press the tofu firmly to remove moisture.

Working over a large mixing bowl, squeeze the tofu through a potato ricer or crumble it all up in your fingers.

Add the vegan cheese, garlic powder, green onions and onion powder.

In a skillet heat the olive oil and add the “Smart Bacon” and peppers.

Stir until the peppers are slightly browned.

Add the peppers to the tofu mixture.

Using the same skillet get the high heat oil hot and add the potatoes.

Stir the potatoes constantly without pressing down on them until they are slightly brown.

Add them to the tofu mixture and stir gently until well incorporated.

Distribute the mixture evenly into a 13×9″ baking pan.

Bake at 420º for 20 minutes or until it’s hot.

*You can make this casserole the night before and bake it the next morning.

I’m going back to work in February so I am milking maternity leave.

And by “milking” maternity leave, I mean … I am treating it like a vacation. I watch entirely too much TV. I am reading a fantastic book. I nap. I eat sweets all day. I exclusively wear elastic-waistband pants. I haven’t been to church. I haven’t been to a church committee meeting. I probably haven’t called you back.

How will you benefit from this, dear blog reader? Because I’ll post a favorite recipe from daytime TV every week.

Something I learned on maternity leave: Ellen and Portia are vegan. They love animals too much to eat them. So here’s a vegan recipe.

Suz – I’ll be on the lookout for gluten-free recipes.

Orzo with Smokey Tomato Vinaigrette
Ellen, December 9, 2010
Adapted from Giada De Laurentiis

Ingredients:
8 oz orzo pasta
1/2 lb (1 dry pint) grape tomatoes
1/4 cup packed fresh basil leaves
1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1/2 tablespoon agave nectar
1/2 tablespoon salt
pinch black pepper

Place the tomatoes in a large non-stick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 10 minutes. Set aside to cool while you breastfeed your baby. Oh, you don’t need to do that? Then watch a sitcom.

Bring a large pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain and put back in the pot.

Place the tomatoes, basil, vinegar, olive oil, agave nectar, salt, and pepper in a food processor. Blend until smooth then convince your husband to do the dishes because the food processor has so many parts.

Pour the vinaigrette over the orzo in the pan and toss until coated. Makes two servings (as a side dish). Serve this with some protein if this is all you are having for dinner. I made the mistake of only serving this for dinner last week, and Husbanks made a later-night run to Taco C. Don’t make that mistake.

The original recipe called for smoked salt. I think that would probably be delicious.

I’m on maternity leave. That means I see a lot of my house. Which is OK because I like my house.

I am feeding Ridley all the time so I am learning how to sit still. Because I am sitting still all the time I watch more TV than ever before. I can tell you all about Ellen and my DVRed programming that I have been waiting since May to watch.

I saw the following recipe on the Today Show. I made these enchiladas on Sunday and they are delicious. They incorporate winter spices so they are a fun, festive version of a basic Mexican favorite. They will be a hit at your holiday party. Or if you make lunch for Husbanks on a Sunday.

Winter Enchiladas
Today on November 29, 2010
Adapted from Aaron Sanchez

Sauce:

* 2 ounces butter
* 5 tablespoons flour
* 2 cups beef broth
* 2 tablespoons chili powder
* 1 teaspoon cumin
* 2 teaspoon garlic powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* Pinch nutmeg
* 1 teaspoon brown sugar
* 1/2 cup heavy cream

Filling:

* 10 ounces chorizo (pork or beef)
* 1 sweet potato

Topping:

* 10 corn tortillas
* 3 oz shredded cheddar and monterey jack

Preparation:

Filling: Peel sweet potato and slice into chunks. Place in a baking dish with olive oil. Bake at 350º for one hour.

Sauce: Melt butter in saucepan and whisk in flour. Cook for 2 minutes on medium heat, stirring constantly. Slowly whisk in the broth. Add remaining ingredients, except cream, and whisk thoroughly. Bring to a slight boil and remove from heat. Let cool.

Filling: Sauté chorizo according to package instructions and drain well. Set aside. Get sweet potato chunks out of oven. Combine sweet potato and cooled chorizo. Mash together.

Sauce: Mix cream into cooled sauce.

Lightly coat bottom of a baking dish with sauce. Scoop filling into corn tortillas, roll and place in baking pan. Cover the tops of the enchiladas with sauce and top with shredded cheese. Bake uncovered at 350º for 15-20 minutes, or until cheese is melted and dish is bubbly.

Serves 4-6.