Make-ahead baked mashed potatoes

This recipe comes from my Aunt Nancy. You can make it with instant mashed potatoes, or make 'em from scratch. Honestly, it tastes creamy, rich, and delicious either way. Just mulitply the recipe to reach the number of servings you need. This is EXCELLENT for big meals like Thanksgiving and Christmas, when you can do the messy peeling and the steamy boiling, draining and mashing days ahead, rather than dealing with it all at the last minute when kitchen space is at a premium.


Ingredients:
non-stick cooking spray, plain or butter flavored
6 servings of mashed potatoes, prepared without butter.
4 oz cream cheese
1 egg, beaten
1-2 Tbsp butter, cut into small bits.

Optional additions:
Cheddar or parmesan cheese (mixed in and/or sprinkled on top)
1/2 tsp garlic powder or flakes
1/2 tsp onion powder or flakes
1/2 tsp butter flavoring, or 1 tsp Butter Buds or similar
crumbled bacon (to sprinkle on top)

Instructions:
Spray a baking dish with nonstick spray (1 qt size for a single 6-serving batch). Prepare mashed potatoes by your preferred method, but omit any butter in the recipe. Allow the potatoes to cool somewhat- they should be hot enough to soften the cheese, but not hot enough to cook the egg. Blend in the remaining ingredients, except butter. I often mash the potatoes in my stand mixer when making a large batch, then simply continue adding ingredients. Transfer potato mixture to baking dish, dot with butter, and top with cheese or bacon if desired. Allow to cool completely, then cover tightly and refrigerate up to 3 days.

When ready to bake, preheat oven to 375F, uncover dish, and bake 30 minutes. Potatoes should rise slightly in the dish and develop a nice crust on top, but will be fluffy and delicious inside.

Samosa-Spiced Mashed Potatoes

Don't let the long list of ingredients intimidate you- this recipe is as easy as it is delicious. It's a great way to use up leftover mashed potatoes, or whip up a fresh batch just for this recipe. Serve as a starchy side to Indian or Middle-Eastern main dishes. Especially good with Country Captain Chicken, or Garam Masala Lamb Chops.

Ingredients
3C hot mashed potatoes
¾ C cooked green peas (optional)
2 Tbsp vegetable oil
1 med onion, peeled & finely chopped
1 clove garlic
½ tsp cumin seeds
1 ½-in. piece fresh ginger root, peeled & finely minced or grated
½ tsp tumeric
½ tsp garam masala
½ tsp salt
2 tsp lemon juice
½ tsp coriander

Instructions
Prepare the mashed potatoes and peas; set aside to keep hot. Measure and combine the spices in a small bowl or ramekin. Heat oil in a large skillet. Add onion, garlic & spices. Cook gently 5 minutes or until onions and garlic are soft and clear, and just beginning to brown. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat, and serve.

Indian-Spiced Couscous

Ingredients
1 C water
1/2 C dried fruit bits (apricots, raisins, etc)
2 tsp butter
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp tumeric
dash ground cardamom
1/4 tsp cinnamon
1/2 C whole wheat or plain couscous, uncooked
3 tbsp thinly sliced green onions

Instructions
Combine 1st 8 ingredients in a medium saucepan; bring to boil over med-hi heat. Stir in couscous & return to boil. Cover & reduce heat to low; simmer 2 minutes or until water is absorbed. Remove from heat, add green onions, cover, & let stand 5 minutes. Fluff before serving.

Shrimp Fried Rice

The important thing with fried rice, or any stir-fried dish, is to have all your ingredients cut up in little bowls or dishes and ready to go, before you ever turn the burner on. The egg should be cracked and beaten, ready in a little bowl. The herbs and spices and liquids should all be pre-measured. The shrimp should be peeled and, if they're big, cut into smaller pieces. Vegetables should be fully cleaned, peeled, and cut to size. To save on dirtying dishes, you can put your sliced/diced/minced/measured ingredients in together in combined bowls according to what goes into the pan at the same time.

If you follow this recipe exactly, you will have fabulous fried rice. You will also have fabulous fried rice if you follow this recipe very loosely. Use up any kind of veggies, including leftover cooked veggies, and use the recipe as a rough guide to the relative proportions of veg to protien to rice and flavorings.

A time-saving hint: hit up the salad bar in the produce section for small amounts of pre-cut and pre-shredded veggies to stir-fry. You can get exactly how much you need, and the prep is already done. In small quantities, it barely matters that the unit price is higher than whole veggies.

Ingredients

• 1/2 lb peeled & de-veined shrimp
• 1 tsp grated peeled fresh ginger
• 1/4 tsp crushed red pepper
• 2 tsp dark sesame oil
• 1/3 C chopped red bell pepper
• 1/2 C sliced green onions
• 1 Tbsp minced garlic
• 1/4 tsp pepper
• 4 C chilled cooked brown rice
• 1 large egg, lightly beaten
• 2 Tbsp lo-sodium soy sauce
• 1 Tbsp water

Instructions
Combine shrimp, ginger and crushed red pepper in small bowl; let stand 5 minutes. Heat sesame oil in large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1-2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4-5 minutes or until shrimp are done. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated. 4 servings.