Taste: Changes are coming
Three years ago, I made the really tough decision to leave my full-time job at Aberdeen American News for a job at the Aberdeen District Convention and Visitors Bureau, but I didn’t completely cut my ties and was able to continue writing this column.
Earlier this month, I made another difficult decision to finish this column. There have been many big changes in the past year, both professionally and personally, and I feel it is time to move on.
It’s been about nine years since I moved to this city; Integrating myself into the community over the last decade has been incredible. There are wonderful people here that make this place special.
I really enjoyed writing about food. I love to cook and eat and I love to share.
The people I meet through food – especially through this column – are proving that food is the glue that holds our society together.
It was fun trying viral recipes or old favorites; learning new techniques or revealing my secrets.
Midwestern foodies are often mocked by those who don’t know the true pleasure of combining cream soup with protein and potatoes, but I hope I’m one of the few voices to elevate cuisine made from long-lasting ingredients. Preserved Garden Awards.
These dishes can be made quickly and will please the crowd; they were popularized by women who did not have time to feed a child.
Not just old favourites. I hope I have introduced readers to new materials and new devices.
The trend of new ingredients comes and goes, and an evening of experimenting with a new recipe can become a new addition to the regular rotation. It’s been fun trying and perusing viral recipes.
I know I’ve made people less afraid of air fryers, and I hope I’ve done the same for the electric pressure cooker. There will always be a new gadget and it’s fun to check them out.
While I won’t be writing a column in the Aberdeen American News, I won’t stop writing about food. I actually want to be a little more personal and write more about rejecting the culture of fitness and diet – issues in this area that I’ve touched on but haven’t gone too deep into.
For those who think they’ll miss this corner, be sure to follow @aberdeentaste Instagram for updates. I will continue to document my adventures in the kitchen.
Going fully online can make it easier to link original recipes, tag other food writers, and save recipes on platforms like Pinterest.
Thank you so much for reading my words and trying these recipes over the past few years. It meant a lot to me that someone got to know me in the world and told me to try a new dish just because they read this column.
Traditional tater tot hotdish
Contents
- 1 to 2 tablespoons of neutral oil.
- 1 medium yellow onion
- 1 to 2 pounds of ground beef.
- 1 12-ounce bag of frozen green beans.
- 2 10.5-ounce cans of cream of mushroom soup.
- 1 two-pound bag of frozen tater tots.
Instructions
- Preheat the oven to 350 degrees.
- Add neutral oil to a large skillet, preheat for a few minutes over medium heat. Add the chopped onion, season with salt and pepper and cook until translucent.
- Add a pound of ground beef for a smaller crowd and two for a larger group. Fry, stirring occasionally, until fully cooked.
- If the pan can go into the oven, flatten the meat and onion mixture into an even layer. If the pan is not oven-safe, add the beef and onion mixture to the bottom of an oven-safe dish.
- Add a layer of green beans followed by a layer of condensed soup. Top it off with a neatly lined layer of tater tots.
- Bake for 45 minutes to an hour until the frozen beans and toast are fully cooked and the soup is bubbling. Serve with ketchup.