Sunday, March 4, 2018
Saturday, January 6, 2018
My family really cannot take the texture of ricotta or cottage cheese in Lasagna, so this hearty, cheesy, lasagna that requires no ricotta cheese was perfect for us.
- 1 lb oven ready no-boil lasagna noodles
- 1 lb ground Italian sausage ( or ground beef, chicken, turkey)
- 4 oz. mushrooms, diced
- 4 clove garlic, minced
- 1 small onion, chopped
- 1 large carrots, diced
- splash of olive oil
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. parsley
- 1 Tbsp. oregano
- 3 Tbsp tomato paste
- 2 cans of fire-roasted tomatoes (each 14.5 oz)
- 2 cups Mozzarella cheese, shredded (as much or little as you like)
- 1/4 cup freshly grated Parmesan cheese
- 1 bag of spinach leaves
- salt and pepper to taste
- a pinch of crushed red peppers (option)
- Preheat oven to 375°F. Place your sausage and carrots in a large skillet with a little olive oil over med-high heat. Cook until sausage is browned and carrots are a little soft, then add in garlic, onions, mushrooms and continue to saute 5 minutes.
- Stir in tomato paste; cook 1 minute. Add 2 cans of drained fire-roasted tomatoes and parsley, basil, oregano, salt and pepper, continue to stir. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
- Spread 2/3 cup of the meat filling on the bottom of a greased 13"x 9" baking dish. Top with one-third of the noodles in a single layer, then spread with 1/3 of the remaining meat filling, followed by half of the 1/2 cup of Mozzarella cheese , then handful of the spinach. Alternating the direction of the noodles from one layer to the next, repeat the layering process two more time.
- Finish by topping with the remaining noodles, then spread with the remaining meat filling. Sprinkle generously with the mozzarella and Parmesan cheese. Cover the dish loosely with aluminum foil, and bake for 25 minutes. Then uncover and bake for another 25-35 minutes, until bubbly and heated through. Let stand for 10 minutes before serving.
Monday, December 18, 2017
Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry.
You can use any cut but in paper thin slice form. I used pork neck meat which is the only cut that has marbling in the meat. You can get this paper thin cut in Korean grocery stores.
But today's recipe is taken directly from Cha Seung Won, an actor in Korea (Cha-jumma). his is a very popular dish in Korea that can really be found in many standard Korean restuarnats or BBQ restuarnats.
This recipe differs slightly from many of the stir-fried spicy standard recipes.** The standard stir-fried spicy pork is typically marinated in a spicy chili pepper paste (gochujang, 고추장) based sauce with lots of fresh garlic and ginger.
1) The spicy sauce is not pre-marinated as it often is. The pork is marinated only in a simple soy sauce base and cooked first before the spicy sauce is added. The theory is that the spicy marinade will combine with the meat better once the meat has begun to cook and will result in a deeper flavor.
2) He adds no red pepper paste, which is usually a given for this dish, to result in a more lighter taste that brings out the flavors of both the meat and sauce.
Sunday, July 2, 2017
Sunday, February 19, 2017
- 1 Medium spaghetti squash (about 2 to 3 lbs)
- 1 cup water
- 1 medium onion, diced
- 3 stalks celery, sliced diagnolly
- 2 cups cole slaw mix (shredded cabbage and carrots) or Southwest chopped salad (chopped cabbage, carrots, romaine lettuce, green onions, cilantro)
- 1/4 cup coconut aminos or soy sauce
- 3 cloves garlic, minced
- 2 tsp. freshly grated ginger
- 1 Tbs. coconut sugar
- 1/4 tsp white pepper
- 2 Tbs Olive oil
- 1 green onion, chopped
- a pinch of black pepper, a dash of sesame oil to taste
- Cut a spaghetti squash in half length wise and scoop out seeds. Open the Instant Pot and add 1 cup of water. Stack the spaghetti squash on top of each other, cut-side up. Close the lid and make sure the vent on the top of the lid is closed. Set to manual, high-pressure for 5 minutes. When the timer goes off, turn the vent on the top of the lid to release the steam. Wait about 5 minutes for the steam and pressure to dissipate. Open the lid and test the spaghetti squash. Fork to turn squash into spaghetti-like noodles. Take a bite to test that it's done. You can always cook for another 1-2 minutes on high pressure if needed. Set aside.
- In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
- Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Add black pepper and sesame oil.
- Top with green onions, and serve immediately.
Recipe courtesy of Kelsey
Sunday, July 17, 2016
Total hr - Prep:15 min, Cook: 45 min
Yield:4 to 6 servings
- 8 oz. egg noodles
- 4 Tbsp. unsalted butter, plus more for the baking dish
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 8 oz. cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- one 6-oz jar Italian tuna in olive oil, drained and flaked
- 2 Tbsp. chopped fresh flat leaf parsley
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 cups grated sharp white Cheddar
- 1 cup frozen green pea
- 1 Tbsp. butter melted
- 1/2 cup panko (Japanese breadcrumbs), or as needed
- a pinch of paprika (optional)
- Preheat the oven to 370 degrees F. Bring a large pot of salted water to a boil. Butter a 2 quart or baking dish
- Cook the pasta in the boiling water until al dente according to the package directions (about 1o minutes).
- While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside.
- Sprinkle the flour over the onion and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Add dried herbs in the sauce, and bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes.
- Add Pasta, mushrooms, and tuna, parsley, frozen pea and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper.
- In a small bowl with a fork combine melted butter and bread crumbs, paprika, set aside.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then topping. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving.
Friday, April 3, 2015
Serve 4 Cook 10 mins Total time 40 mins
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1 clove garlic, grated
6 pieces skinned and deboned chicken thighs, cut into 1 inch strips (about 1 1/2 pounds)
3 1/2 tablespoons extra-virgin olive oil
Tomato Cucumber Relish:
2 tablespoons quality olive oil
2 teaspoons apple cider vinegar or white balsamic vinegar
1 teaspoon dried oregano
1 English cucumber, chopped
1 clove garlic, grated
1 lemon, juiced
1/2 small red onion, minced
Handful fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tahini paste
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Four 6-inch store-bought white pita pockets
DirectionsFor the shawarma:
Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
Preheat the grill to medium-high heat.
After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
For the relish:
Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
For the tahini sauce:
In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.
Adopted from Recipe of Jeff Mauro
Tuesday, October 28, 2014
To make 30 tofu-tuna pancakes, about 8 side-dish portions
- 1/2 block (14 oz.) extra-firm or firm tofu, crushed and squeezed of excess liquid.
- 2 cans (7 oz. each) tuna, no added salt or low sodium in water.
- 1 medium-sized yellow onion, peeled & small diced.
- 8 -10 Perilla Leaf, thinly sliced & chopped
- 1/2 carrots, finely chopped
- 1 sweet pepper (any color), finely chopped
- 2 green onions, finely chopped
- 2 garlic, minced
- 4 eggs
- 1/2 - 1t salt and a pinch black pepper, freshly ground
- 1/2 C all-purpose flour
- 1/4 C vegetable oil
- Dipping sauce: soy sauce : lemon juice = 1:1
- Rinse tofu in cold water. Wrap tofu in paper towel and squeeze out excess water as much as you can.
- Strain out the liquid from cans of tuna.
- Add tofu, tuna, chopped onion, carrots, Perilla Leaf, green onions, sweet pepper, salt and pepper in a bowl and combine with a fork to a crumbly mix.
- Shape the mixture into small flat patties, about the size of silver dollar.
- Heat up a saute pan to medium heat.
- Coat the patties in flour and then dip into 2 beaten egg.
- Carefully place patties in heated pan, spooning a small amount of egg mixture onto each patty.
- Turn heat to medium-low and try to turn them only once.
- Serve hot or warm with dipping sauce of soysauce and lemon juice.