Spaghetti Casserole

Spaghetti Casserole

1 lb. ground beef

1 small onion chopped

1/2 tbsp. Italian seasoning (or more to taste)

1 8 oz. can tomato sauce

1 small can tomato paste and one can of water

1/4 cup Parmesan cheese

8 oz. angel hair pasta 

2 tbsp. butter

8 oz. cream cheese-softened

8 oz. cottage cheese

1/4 cup sour cream

sliced green onions

1. Preheat oven to 350.  Brown ground beef and onion.  
2. Cook pasta according to package directions.  
3. Meanwhile drain beef and add Italian seasoning, tomato sauce, tomato paste and one can of water.  Stir and cook on med-low until bubbly. Stir in Parmesan cheese and set aside.  
4. Mix cream cheese, cottage cheese, sour cream and green onions.  
5. Drain pasta and toss with butter.  Place half of the pasta in a casserole dish.  
6. Put the cheese mixture on top then the other half of the noodles. Then top with beef mixture.  
7. Sprinkle with Parmesan cheese and bake for approximately 30 minutes.

Chicken Piccata

Ingredients:

2 Large lemons

1/4 cup flour

4 boneless, skinless, chicken breasts patted dry (I also like to slice in half if fatty and pound thin)

table salt & pepper

4 Tablespoons vegetable oil

1 1/2 teaspoon minced garlic

1 cup low sodium chicken broth

2 Tablespoons small capers, drained

3 Tablespoons unsalted butter, softened

2 Tablespoons fresh parsley leaves, minced

1. Set heatproof plate on middle rack in oven at 200*
2. Halve lemon and cut half  into 1/8" to 1/4" slices. Set aside. Juice remaining lemons to get 1/4 cup juice. Set aside
3. Sprinkle chicken with salt and pepper then dredge in flour
4. Heat heavy 12" skillet over medium-high until hot (about 2 min). Add 2 Tablespoons oil and swirl to coat
5. Saute' half the chicken without moving until browned on first side (about 2 to 2.5 minutes). Turn and cook second side until slightly browned (about 2 to 2.5 minutes). Remove from pan and put in oven. Repeat with other half of chicken 
6. Add garlic to empty skillet on medium heat and saute' until fragrant (about 30 seconds). Add stock and lemon slices. Increase heat to high and scrape bottom of pan with spoon to loosen browned bits. Simmer until liquid reduces 1/3 cup (about 4 minutes)
7. Add lemon juice and capers and simmer until sauce reduces 1/3 cup (about 1 minute). Remove from heat
8. Swirl in butter until it melts and thickens sauce. Swirl in parsley. Spoon over chicken and serve. 

~Use chicken that has been trimmed of fat and cut in half or pound thin

~If you don't want to put chicken in oven you can heat it back up in the sauce during the final stage to warm the meat

~Also works well with chicken cutlets making it almost appetizer style. 

Portuguese Soupish (Pot Roast)

3 to 4 lb. roast (any kind)
1 T. onion flakes
1 T. whole pickling spices
1/2 can of tomato sauce
1 carrot (grated)
2 stalks of celery (chopped)
pinch of parsley
salt and pepper to taste
3 to 4 cups of water

Cook several hours or until meat is real tender.
Drain the juice and use to pour over sliced french bread and serve the meat on the side.

Place a little mint on the bread before pouring the juice over it.

Lentil Tacos

From allrecipes

1 teaspoon canola oil
 2/3 cup finely chopped onion
 1 small clove garlic, minced
 2/3 cup dried lentils, rinsed
 1 tablespoon taco seasoning, or to taste
 1 2/3 cups chicken broth
 2/3 cup salsa
 12 taco shells

2. Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
3. Cover lentils with chicken broth and bring to a boil. Reduce heat to low; cover and simmer until lentils are tender, 25 to 30 minutes.
4. Uncover and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
5. Serve about 1/4 cup lentil mixture in each taco shell; top with lettuce, tomatoes, Cheddar cheese, and sour cream.

I love this stuff, even plain. I prefer to soak 1/2 my lentils before cooking so that I don't have to mash when I'm done. Soaking helps them just fall apart to mush (which is why I don't do all of them-I like texture). It freezes great. I usually separate into baggies of about 2 servings each, squish out the air, label and throw into the freezer. To reheat just defrost, then fry in a pan briefly or microwave for about 45 seconds. 

Taco Soup

1 Onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 ounce) can or bottle beer (or broth)
2 (10 ounce) can diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning

1. Combine all ingredients into a ziploc bag. Freeze. 
2. Thaw and cook on low for 6-8 hours. 
3. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired. Serves approx. 5-6 people. Can also be made with chicken.

Beef Tamale Pie

From Cooks Illustrated Make Ahead Meals

1 tablespoon vegetable oil
1 1/2 pounds (90 % lean) ground beef
1 medium onion
salt
2 tablespoons chili powder
4 medium garlic cloves minced or pressed (about 4 teaspoons)
1 tablespoon tomato paste
1 tablespoon minced fresh oregano leave or 1 teaspoon dried
1 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 (28oz) can diced tomatoes
1 (15.5oz) can black beans, rinsed and drained
1 1/2 cups frozen corn (do not thaw)
8 ounces Monterrey Jack cheese, shredded (about 2 cups)
1/4 cup minced fresh cilantro leaves
4 teaspoon juice from 2 limes
ground black pepper
1 recipe homemade cornbread topping

1. Heat the oil in a large skillet over med-high heat until shimmering. Add the beef and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and 1 teaspoon salt and cook until softened and lightly browned, 5-7 minutes. Stir in the chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until fragrant, about 30 seconds.
2. Stir in the diced tomatoes with their juices, scraping up any browned bits. Off the heat, stir in teh black beans, corn cheese, cilantro, and lime juice and season with salt and pepper to taste. 
3. Transfer the beef mixture to a 13x9 inch baking dish. Spread the cornmeal topping evenly over the filling, pushing it to the edges of the baking dish.

To Store: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to 1 month. 

To Serve: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated  bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50 to 60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the oven heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes. 

Cornbread Topping

From Cooks Illustrated Tamale Pie Recipe

1 1/2 cups flour
1 cup yellow cornmeal
6 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs

1. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.
2. In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Use as directed in Tamale Pie