This time of year is full of celebrations, and that means lots of traditional foods—dishes we grew up enjoying and hope to see on the table when we gather with family and friends.
We don’t have to abandon tradition to give some of our favorites a facelift. Instead of the traditional green bean casserole, try the snap peas, mushrooms and scallions saute below. And if mac and cheese is a favorite, a spicy macaroni with five cheeses, jalapeno and bacon offers an interesting alternative.
A bonus of these recipes, when time is tight during the holidays, is that they are quick and easy to prepare and can be made ahead of time. They are also versatile in ingredients and travel well to gatherings away from home. And all make a great complement to your holiday table.
Five-cheese bacon jalapeno mac and cheese
Photo by William P. Edwards/iStock
FIVE-CHEESE BACON JALAPENO MAC AND CHEESE
SERVES 4–6
½ pound bacon, cut into half-inch strips
½ pound mini pasta (e.g., farfalle, elbow, penne, cavatappi, fusilli or ditalini)
4 tablespoons butter, unsalted, divided
3 cups milk
¼ medium onion, studded with 1 whole clove
2 cloves garlic, peeled and whole
1 bay leaf
2 sprigs fresh thyme leaves
½ teaspoon dry mustard
3 tablespoons all-purpose flour
Kosher salt, to taste
White pepper, to taste
Pinch nutmeg
⅛ teaspoon cayenne pepper or hot sauce
1 cup Gruyere cheese, grated
1 cup sharp white cheddar cheese, grated
½ cup provolone cheese, grated
½ cup Asiago cheese, grated
½ cup Gouda cheese, grated
½ jalapeno pepper, seeds and ribs removed, minced
Cooking spray
2 tablespoons breadcrumbs
1½ teaspoon fresh basil, chopped for garnish
Heat oven to 350 F. In a large skillet over medium-high heat, cook bacon until brown and crispy. Remove from pan and drain on a paper towel–lined plate. Set aside.
In a large pot of salted, boiling water, cook pasta until al dente, about 5 minutes. Drain and toss with 1 tablespoon of butter.
In a medium saucepan over medium-low heat, warm the milk, onion, garlic, bay leaf, thyme and mustard until the milk starts to steam, about 10 minutes. Remove from heat and set aside.
In a large pot over medium heat, melt the remaining 3 tablespoons butter and add the flour. Cook, stirring constantly, about 3 to 4 minutes. Do not let it brown. Strain the milk and whisk into the flour mixture (roux) to avoid lumps. Continue to cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from heat and season with salt, white pepper, nutmeg and cayenne pepper. Add half of the grated cheeses, and stir until melted. Taste and adjust seasoning. Add bacon, pasta and jalapeno to the cheese mixture, along with remaining cheese.
Coat a baking dish with cooking spray. Pour pasta mixture into baking dish and sprinkle breadcrumbs on top. Bake until golden brown, about 30 to 35 minutes. (You may substitute any cheeses you prefer, making sure to balance hard cheeses with semi-soft.)
COLLARD GREENS CASSEROLE
SERVES 4–6
1 cup rice, uncooked
2 cups chicken or vegetable stock or broth
¼ teaspoon kosher salt
1 teaspoon butter, unsalted
3 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup smoked turkey, chopped
6 collard greens leaves, washed and chopped into small pieces
1 teaspoon all-purpose seasoning
½ teaspoon crushed red pepper
In a small pan over medium heat, bring rice, broth, salt and butter to a boil. Lower heat, cover and simmer until all liquid is evaporated, approximately 15 minutes. Set aside.
In a medium saute pan or skillet on medium-high heat, heat olive oil and saute onion, garlic and smoked turkey until the onions are soft. Add collard greens and cook another 10 minutes. Season to taste with all-purpose seasoning and crushed red pepper. Mix with rice and serve. If you prepare the day before and reheat the following day, moisten with ¼ cup broth. (Also try this recipe with kale, chard, turnips or spinach.)
SAUTEED SUGAR SNAP PEAS WITH MUSHROOMS AND SCALLIONS
SERVES 4–6
3 tablespoons olive oil
8 ounces mushrooms, sliced
12 ounces sugar snap peas, trimmed
3 scallions, cut into 2-inch pieces
3 garlic cloves, minced
2 tablespoons low-sodium soy sauce
Crushed red pepper, for garnish
In a large skillet over medium-high heat, warm oil until shimmering. Add mushrooms, snap peas and scallions, and cook, stirring constantly, until snap peas are bright green, 3 to 4 minutes. Add garlic, and cook, stirring, 30 seconds. Add soy sauce, and cook 3 to 4 minutes more, stirring, until snap peas are crisp tender. Sprinkle with crushed red pepper, if desired. (Also try this with string beans, snow peas, broccoli and Brussels sprouts.)
SWEET POTATO, TURNIP AND PARSNIP AU GRATIN
SERVES 4–6
1 cup heavy cream
½ teaspoon kosher salt
¼ teaspoon freshly ground nutmeg
1½ pounds sweet potatoes, peeled and thinly sliced
1 large parsnip (about 6 ounces) peeled, trimmed and thinly sliced
1 medium turnip (about 10 ounces) peeled and thinly sliced
1 medium shallot, thinly sliced
4 ounces fontina cheese, shredded
Heat oven to 350 F. In a small saucepan over medium-low heat, bring cream, salt and nutmeg to a simmer. Remove from heat and set aside.
In a 9-by-9-inch, shallow baking dish, lay half the sweet potato slices overlapping slightly, followed by half of the turnip slices and all of the parsnip and shallot slices. Top with half of the cheese. Add remaining turnip slices, then remaining sweet potato slices. Pour the warm cream over the vegetables. Sprinkle with the remaining cheese.
Bake until bubbling, golden brown and tender, about 60 to 70 minutes. Let sit 30 minutes before serving. (Also try this recipe with russet potatoes, rutabagas, celery root, carrots, jicama, beets and daikon radishes.
BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”