What do you think of when you think “an onion?” Is it red? yellow? white? Is it, god forbid, green? Who you are and what your background is will determine your default onion, and Amy hasn’t considered for a moment that someone else’s picture of “onion” might not match hers. But I am saying that it’s only adequate for me because I had a white grandma and have made hotdish before.Īnd that’s how white supremacy works. I’m not saying that this recipe isn’t adequate for me to follow. Cover with remaining cheese and back until cheese melts. Bake at 450 for 30 minutes or until tater tots are crisp. Cover with about 1/2 the shredded cheese, then place tater tots in one layer over the entire pan. Spread evenly into the bottom of a 9×13 baking dish. In a large bowl, mix together beef, onions, garlic, both cans of soup, salt, and pepper. (Don’t judge me, only Batman can judge me.) But the way it’s written is deeply deeply rooted in a very specific kind of thoughtless white supremacy, so thanks, Amy, for the opportunity to take this moment to unpack your recipe as an editor and not a cook.īrown the ground beef, then drain off the fat. Hotdish is what you take to potlucks and picnics, funerals and football games.Īmy Klobuchar has a hotdish recipe, have you heard? In an attempt to prove that HELLO FELLOW KIDS she is one of us, she’s shared it. Lasagna is a hotdish, if you get down to it. Hotdish, or casserole to those of you not from the Midwest, is basically some sort of carb bound by some sort of dairy with an additional brothlike liquid and probably some meat in. It’s not a part of my heritage, really, being a tiny bit lapsed Catholic via some sperm and a whole lot lapsed who-knows-what Protestant by way of an egg, but I honestly adore it. Then usually add a little extra liquid than normal (like a splash or two) to account for the coconut milk being a little thicker.I just want to open this post by saying that I love hotdish. Like I typically follow the instructions on the bag of rice, subbing most of the water for coconut milk, but not all. You can also just use whatever recipe you normally use for rice (long grain white or jasmine) and just sub part of the water with the coconut milk. We like to do Jamaican “rice and peas” type rice where I will make coconut white rice then mix in a can of kidney or red beans. I don’t use it a lot but I do always use it when I make coconut rice. I have made a million pioneer woman recipes that we like and this seems perfectly up her alley.įor the coconut milk, yes unsweetened is the default. Okay so this is probably exactly what you don’t want because I have never made these two recipes. She has quite a different recipes and variations, google molly yeh and hotdish, I just love her so much! bean sprouts, whatever you like!), curry paste, whatever meat on hand (chicken or shrimp or no meat… tofu could work too)įor the hotdish!! May I point you to Molly Yeh Coconut milk, chickpeas, onions, garlic, whatever vegetables (anything leafy kale/swiss chard. I don’t usually have most of the ingredients on hand so I sort of combine the 2 recipes together and add whatever. This is what I usually make with coconut milk: I imagine you could add other veggies to the mix, but my kids like it plain. This has become a very quick go-to meal for our family. My kids do not like the veggies in it though, so there’s that. My favorite Thai restaurant serves curry with soft carrots and potatoes and it is SO GOOD. I also make boiled carrots and potatoes when I make this. Check your salt level and adjust if needed. Cook until the sauce is slightly thickened. Add 2 cans of unsweetened coconut milk and stir until thoroughly combined. Add a little bit of flour like you’re going to make a roux, and a tablespoon (or two!) of dry curry (the yellow one in the spice aisle). Add 1 onion, diced, to the pan and saute until soft. Saute them in vegetable oil until cooked through and lightly browned (salt and pepper them). Cut 4 chicken breasts into bite-sized chunks. We make a very simple curried chicken with unsweetened coconut milk.
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