Kate Gosselin's Love Is in the Mix (7 page)

Bake for 35 minutes, or until golden brown.

T
his is an old family recipe. In fact, I still remember eating Swedish meatballs as a child. They are now one of our family favorites as well.

In a medium bowl, using your hands, mix the ground beef, onion, garlic salt, and pepper until well combined. Work the meat into golf ball-sized meatballs.

Brown the meatballs in olive oil over medium-high heat, approximately 3 to 4 minutes per side.

Place the meatballs in a slow cooker with the pan drippings. Mix the soup and milk together in a small bowl and pour it over the meatballs.

Cover the slow cooker and simmer on low for 4 to 6 hours or until bubbly. Serve the meatballs with steamed peas and mashed potatoes.

W
hen my siblings and I were growing up, this recipe didn’t have a name. But we all liked it so much we called it “yummy stuff,” and the name stuck! My kids especially enjoy the great flavors over hot noodles. In fact, it’s on my cooking list this week. Cara has requested “yummy stuff” for dinner…. Gotta run! I have a request to fill.

Brown the beef in a sauté pan and then add the garlic salt, parsley, and pepper.

If using store-bought beef gravy, add the gravy to the browned meat mixture until heated through.

If making homemade beef gravy, in a medium pot, bring the beef broth to a boil; turn the heat to low and add the flour by the teaspoon. Stir constantly until thickened into the desired gravy consistency. Add to the meat mixture.

Spoon the meat and gravy over the noodles and serve with mixed vegetables.

A
s with any side dish,
I’m always trying to change and improve them, and these are no exception. I rarely make the same dish the same way twice—until they are perfected. And, according to my kids, these finally have been … made exactly this way! Pair them up with any main dish in a mix and match sort of way. The most important part is that you remember that the main goal of cooking dinner for your family (and friends) is to create a tasty, balanced, and nutritious meal with lots of variety, color, and flavor. I think that these—our favorite side dishes—will help you carry out that goal!

W
hen I first introduced quinoa to my kids, I knew I’d have to make it flavorful and interesting. I was determined to create a quinoa dish that they loved and looked forward to so they could enjoy its healthy nutritional benefits. I made an Asian version of quinoa because typically anything with Asian flavoring goes over very well with them. And I was right: they loved it … and ask for it often.

In a medium-sized saucepan, combine the quinoa and the vegetable broth and bring to a low boil. Reduce the heat to simmer, cover, and cook for 16 minutes, until the liquid is absorbed and the quinoa is soft.

While the quinoa is cooking, heat 1½ tablespoons of the sesame oil in a medium-sized skillet over medium heat. Add the onion, broccoli, and garlic to the skillet and sauté for about 4 to 5 minutes until the vegetables are tender. Add the soy sauce and mushrooms during the last 2 minutes. Stir and continue to sauté the mixture. Remove from the heat.

When the quinoa is cooked, add the chives and the vegetable mixture on top. Do not stir. Replace the lid.

Using the same skillet that the vegetables were sautéed in, spread the last ½ tablespoon of sesame oil to coat the pan and heat over medium-high heat. Add the sesame seeds evenly around the pan and toast until golden brown. Add the toasted seeds to the quinoa and mix all of the ingredients together. Serve immediately.

T
his may be a simple addition to your cooking routine, but it will really thrill your family. I am not a fan of feeding my kids fries, but because kids will be kids, I decided to make my own fries in a “healthier” way. Red potatoes and extra virgin olive oil will surely accomplish that to make this once-in-a-while treat possible.

In a deep pan on the stove top, place enough extra virgin olive oil to nearly cover the potatoes. They should not be completely covered as they will never become “deep fried” if they are. Heat the oil until it is hot and sizzling, and cover with a lid that allows ventilation/circulation.

When the oil is hot, carefully use a large spoon to place a third of the potatoes into the oil without splashing. Replace the lid so that it is vented. Cook on high, stirring twice, for about 12 minutes or until the fries are golden brown. Remove the fries from the oil using a slotted spoon and allow them to cool on a cookie sheet lined with paper towels. Sprinkle with sea salt immediately.

Repeat this process in 3 to 4 batches to avoid overcrowding and to allow for even cooking.

Note:
The olive oil can be skimmed and saved in the refrigerator for 1 to 2 reuses within a month to save on the cost.

T
his stuffing is amazing! I can’t keep my hands off it, whether made on the stove top or inside Tom the Turkey. Without the sausage and cranberries, I make it as a side dish throughout the year using my very own leftover bread.

Break apart the sausage into pieces and cook it in a skillet with the onion and celery. Cook and then set aside.

Place the breadcrumbs in a large bowl; add the sausage mixture, and then the parsley, sage, rosemary, thyme, tarragon, garlic salt, and the cranberries. Mix by hand, adding the broth, as necessary, until the mixture is very moist.

Heat the olive oil in a large skillet and add the bread mixture. Sauté until golden brown and fluffy. You can also put this stuffing into a turkey and bake it. If so, you will need to add a little bit more broth to the stuffing mixture to make it moister. Make sure to follow safe turkey-stuffing guidelines.

U
sing the two sweet potatoes that were rolling around in the veggie drawer of my fridge, I made THE most delicious baked sweet potato fries. This was a sudden vision I had when I laid eyes on them looking a bit lonely in that drawer. I had never made them before but decided to attempt it. These are insanely delicious, addicting, and even healthy! Added bonus: I turned my kids, all eight of them, into sweet potato fry fans, finally, with this little miracle of a recipe.

Preheat the oven to 400 degrees F.

Place the sweet potatoes in a large mixing bowl and sprinkle them with the flour, coating very well. Add the salt, pepper, rosemary, and onion. Toss well. Drizzle the olive oil over the top and toss to coat.

On a generously oiled cookie sheet, arrange the sweet potatoes in a single layer. Bake for about 20 to 25 minutes and then turn the oven temperature up to 450 for a few minutes to brown and crisp them, watching carefully that they don’t burn! Serve warm.

I
was inspired to invent this recipe after I found bags of organic frozen hash browns for 99 cents each at my local discount grocery store. Surprised by this great find, I stocked up in grand proportions! Once I filled my freezer with them, I thought, other than breakfast, what can I do with ALL of these? I thought for a day or two, and then I scouted around my kitchen and came up with this tasty delight that resulted in happy faces times nine! This is also hearty enough to be a meal on its own.

Preheat the oven to 375 degrees F.

In a large mixing bowl, combine the hash browns, ham, onion, and peas. Set aside.

In a medium mixing bowl, mix the cream of celery soup, sour cream, and spices. Add the soup mixture to the potato and ham combination, and then add 1¼ cups of the cheese. Mix well.