Last winter, I decided to try to recreate her recipe from memory and after many attempts I think I have perfected it! I did swap out the cream of mushroom soup she used for a more traditional homemade sauce, due to my migraine triggers this is safer. Every bite is rich and comforting, it is easily one of my favorite foods.  In memory of my beloved Aunt Jill, I’m happy to share a part of my family’s traditions here!

Tips

Garlic: I’ve mentioned it in a previous post, I really love frozen garlic cubes that hold precisely one teaspoon of garlic. They save me time and taste the same as freshly chopped garlic. 

Variation: You can add 1-2 tsp fresh chopped rosemary to the sauce.

Salt: Maldon’s smoked sea salt is the only salt I use outside of baking, I’m obsessed! It adds a wonderful flavor with no extra effort.

Time: Cooking time will vary with different stoves and types of baking dishes. I have porcelain casserole dishes because they heat very evenly, are lighter weight than stoneware, and are super durable.

You will need:

• A small prep dish
• A large bowl
• Chef or vegetable knife
• Potato peeler
• A medium cutting board
• Food processor (recommended)
• Large Pyrex measuring cup, 2 cup capacity or greater
• Whisk
• Measuring spoons
• Large baking/casserole dish 
• Medium sauce pan

Photos coming soon!

Potatoes Au Gratin

4 medium Yukon Gold potatoes, thinly sliced (total 6 cups sliced)

1 clove (1 tsp) of minced garlic (can be reduced to ½ tsp)

2 – 3 inch of a leek, thinly sliced

2 Tbsp butter

3 Tbsp flour

⅛ tsp pepper

¼ tsp sea salt (or Maldon’s smoked salt, to enhance the flavor)

2 cups whole milk

½ cup chicken stock

¾ – 1 cup shredded cheddar cheese

Prep:

Using a small prep dish, mix the flour, salt and pepper. Set aside.

Wash and peel the potatoes. 

If you are using a food processor, select the medium slicing blade and cut the potatoes in half, if necessary, to fit into the chute.

If slicing by hand, cut thin slices. You can take a small slice of one side of the potato to make a small flat spot. This will help prevent the potatoes from rolling or slipping while you slice.

Place sliced potatoes in a bowl, or leave them in the food processor bowl. You can add water to the bowl to keep the potatoes from browning. But if you don’t mind the slight discoloration, they will be fine for a few minutes.

Chop off the green ends of the leek and the root end. Rinse it well, and rinse the knife and chopping board, it is typical for leeks to have a little dirt between their layers. Cut off a 2-3″ section of the leek. Slice in half lengthwise, then thinly slice the halves. Place in a small bowl with water and break up the layers of the leek slices with your fingers. Strain, then refill the bowl with clean water. Swish the leeks around gently, then let sit until they are ready to use. This allows the remaining debris to sink to the bottom of the bowl.

Sauce:

For this recipe, you will make a medium-thin, white sauce, also known as a bechamel sauce. The sauce will continue to thicken while the dish is baking. You will start by making a roux, a paste of flour and butter. To make the roux, add the butter and garlic to the saucepan and cook over medium-low heat until the butter has just melted. Add the flour mixture and give it a stir with a whisk.

Meanwhile, using a large Pyrex glass measuring cup, microwave milk for about 1 ½ minutes. Using warm milk makes it easier to prevent a lumpy sauce. Cook the roux just until it bubbles. Slowly add milk while stirring quickly with the whisk. As soon as the milk is added, it will instantly thicken and can get lumpy if you don’t keep stirring. If lumps start to form, turn down the heat and stir vigorously.

Heat the chicken stock for 30 seconds in the microwave, then slowly add to the sauce. Continue stirring until the sauce is smooth, then you can stir more gently for 3-5 minutes until it thickens. Remove from heat and set aside.

Assemble & Bake:

Grease the bottom and sides of a large baking dish with butter. Using a stick of cold butter is easiest, as it gets into the corners of the dish quite well. Just peel back the paper wrapper an inch or so, the rest of the paper will make it easier to grip.

Arrange the potato slices in even layers, adding the leeks in between potato layers. Sprinkle a little cheese in between the layers as well. Give the sauce a final stir, in case a film has developed. Slowly and carefully pour the sauce evenly over the potatoes. Spread the remaining cheese evenly over the top.

Cover and bake for 350°F for 45 minutes. Uncover and bake for an additional 30-40 minutes. Use a fork to test the potatoes, they should be soft, but not so much that they fall apart.

Let cool for at least 10 minutes before serving.

The post Potatoes Au Gratin appeared first on Migraine Munchies.

This recipe requires only six ingredients, including the bread. The level of effort and time spent is minimal, so it is my go-to when I’m starving and it’s way past mealtime.

Tips

Garlic: I really love using the frozen garlic cubes that hold precisely one teaspoon of garlic. I simply use a spoon to add a very small amount of garlic to the olive oil. If you have fresh garlic you can chop off a small sliver of one clove and mince it as finely as you can. If you’re using minced garlic from the jar, put it in a small dish with the olive oil and crush it as much as you can with a spoon, before adding it to the pan.

Basil: If you don’t want to use a knife, you can use scissors to chop the basil. I struggle with coordination during migraines, so I frequently use scissors. For this purpose, it works well enough.

Time: Cooking time will vary with different stoves and types of pans. I have aluminum Tramontina sauté pans because they are lightweight, have silicone handles so they can go into the oven, and they heat quickly and evenly. To protect the nonstick coating, I only use silicone spatulas.

You will need:

• Small sauté pan
• Silicone spatula
• 1 small bowl for bread
• 1 extra small bowl for dipping oil
• 1 knife or scissors for chopping basil
• 1 serrated bread knife
• 1 medium cutting board
• Large coffee mug or Pyrex measuring cup
• Fork to whisk eggs
• Measuring spoons

Sourdough Baguette

1 take-and-bake sourdough baguette, fresh or frozen

Follow the cooking instructions on the sourdough bread. Preheat the oven and cook as directed.

Place a bowl for the bread on a warm part of the cooktop, far enough away from the burner you will be using. Remember to use a hot pad to move it, the oven vents will warm it up quickly.

Once it’s done baking, put bread on a small plate to cool for a few minutes.

When the eggs are nearly done, you can slice the bread and place it into the warmed bowl. Cover with a cloth napkin or a saucepan lid.

Dipping Oil

1 ½ Tablespoons olive oil

1 Tablespoon fresh basil

Add olive oil to a small, dipping bowl.

Cut or chop fresh basil and add it to the oil.

Basil Omelet

2 eggs

1 teaspoon olive oil (add up to 1 tsp extra if you aren’t using a nonstick pan)

Sliver of garlic

1 Tablespoon fresh basil

½ Tablespoon feta cheese (optional)

Cut or chop fresh basil.

Add the garlic and olive oil to a pan. Place the pan on the burner and turn it on to medium heat.

Using a large coffee mug or Pyrex measuring cup, crack each egg into it and whisk them with a fork.

Pour eggs into the pan when the garlic is just beginning to simmer.

If you are using feta cheese, add it now.

When the bottom becomes opaque and it starts to look halfway cooked, sprinkle chopped basil over the top.

If you have a pan that can go in the oven, pop it into the hot oven, it will cook a bit quicker and more evenly. Cook for about 3 – 5 more minutes. It is done when you see small bubbles in the center, or when the center is semi-firm (not squishy or wet feeling) when tested with the spatula. The bottom will be lightly browned.

Remove the omelet from the oven and enjoy immediately, along with the bread and dipping oil.

Note: If you want to double the amount of eggs, you will only need to increase the amount of oil if you are using a larger pan.

The post Basil Omelet appeared first on Migraine Munchies.

Typically this shortcake would use cold butter blended into the flour, but using room temperature butter, mixing and then refrigerating for 15 to 30 minutes, requires less effort without sacrificing flavor. The shortcake is buttery and soft, but not overly sweet. This complements the strawberries and whipped cream. When serving, use a spoon to drizzle some of the strawberry syrup over the top of each serving.

You will need:

• 1 large mixing bowl
• Medium metal or glass mixing bowl, with high sides
• Medium bowl or serving dish with lid, for the strawberries
• Spatula
• Measuring cups and spoons
• Large measuring cup for 2 cups or more
• 8″ x 8″ glass baking dish or 8″ cake pan
• Small, sharp knife or paring knife
• Cutting board
• Hand mixer

Strawberry Shortcake

⅓ cup room temperature butter

2 cups flour

3 Tbsp sugar

3 teaspoons baking powder

1 teaspoon salt

¾ cup milk

2 drops almond extract

Butter to grease the baking dish

Measure the flour, salt, baking powder and sugar into a large mixing bowl. Blend the butter into the flour mixture. The mixture will have small dots of butter remaining, like crumbs, and these help the dough rise. Stir in the milk. Mix until just blended. Cover and refrigerate for 15 to 30 minutes.

Preheat oven to 425° F. Grease the sides and bottom of dish with butter. Remove the dough their refrigerator and pat it into the pan.

Bake for 18 to 20 minutes in a glass dish, until lightly browned on top. While it is baking you can begin working on the strawberries.

Let it cool at least 15 minutes before slicing and serving. Best served warm or at room temperature.

This can be frozen in a plastic container or freezer bag, and thawed overnight or in the microwave on low/defrost.

Sugared Strawberries

3 cups washed and lightly dried strawberries

⅓ cup sugar

Slice strawberries into bite-sized pieces. I think horizontal slices look best. Stir in sugar, cover and set aside. Strawberries are best served at room temperature for this dessert.

Whipped Cream

1 cup heavy whipping cream

3 Tbsp powdered sugar

½ teaspoon vanilla extract

Place a metal or glass bowl in the freezer until it is cold. This will help the whipping cream form faster. Using a chilled bowl, add whipping cream, powdered sugar and vanilla extract. With a hand mixer, set your speed to low to start, then increase the speed to medium-high. You only need to whip for about 2 – 3 minutes, until it starts forming peaks. It is best used within a few hours, as it will lose its airiness, but will still be good for up to 24 hours. This is rarely an issue, my whipped cream is so well loved that it goes fast. If you have any left over, it’s excellent with coffee and breakfast.

The post Strawberry Shortcake with Whipped Cream appeared first on Migraine Munchies.

You will need:

• 1 large and 1 medium mixing bowls
• Food processor with shredding blade or a cheese grater
• Spatula
• Measuring cups and spoons
• 9″ x 13″ glass baking dish
• Fork and a large coffee mug or 1 cup liquid measuring cup (Pyrex), for blending 3 eggs
• Small, sharp knife or paring knife
• Cutting board

Blueberry Oatcake

1 ¾ cups old fashioned oats
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup granulated sugar
1 tsp cinnamon
2 small to medium apples – grated
1 ½ cups blueberries, rinsed and drained
½ cup canola oil
3 eggs
1 teaspoon vanilla extract
Butter to grease the dish (or canola oil)

Use red, sweet apples. For best results, use room temperature fruit. Cold fruit may need 1 – 2 minutes longer to cook. Always eat a small piece of your apples to ensure they are sweet and fully ripe. If not, you simply add 2-3 Tablespoons of sugar.

Preheat the oven to 375°. Grease a 9″ x 13″ glass baking dish with butter. Using a cold stick of butter, coat the bottom and sides of the dish. The end of a stick of butter is ideal for getting into the corners. Alternatively, a bit of canola oil on a paper towel will work as well.

Grate two apples, using a food processor with a medium shredding blade is my preference. If you are using a cheese grater, be careful as the apples grate very easily. Using a medium-sized bowl, add oats, grated apples and canola oil, and stir until well mixed. Set aside so the oatmeal can absorb the liquid.

In a large bowl, mix the remaining dry ingredients. Stir gently. Crack eggs into a measuring cup or coffee mug and beat with a fork. Then, add the apple-oat mix, eggs, and vanilla extract to the dry ingredients. Stir the batter until the flour is fully incorporated. Gently fold in the blueberries, but don’t worry if you smoosh some. The batter will be sticky with moisture. Pour it into the prepared baking dish and gently spread the batter evenly.

Bake for 19 – 22 minutes, until the top has begun to brown slightly. Looking through the glass dish, the crust should be light brown. Let it cool at least 10 minutes before slicing and serving. Best served warm or at room temperature, with a nice cup of coffee.

This can be frozen in a plastic container or freezer bag, and thawed overnight or in the microwave on low/defrost.

The post Blueberry Oatcake appeared first on Migraine Munchies.