Meatless Lasagna

One of our close friends has decided that he would stay away from meat for awhile. It just so happened that he was coming for dinner one Sunday! For anyone else that might have someone like this in their lives, this recipe fit the bill and it tasted great! Who needs meat? It comes together fairly quickly and I was able to prepare it the day before and just refrigerate it until just before he arrived on Sunday. Bring the casserole out of the refrigerator 30 minutes of so before placing in the oven!

Meatless Lasagna

Ingredients

  • 16 oz. package lasagna noodles
  • 8 oz. fresh mushrooms (sliced)
  • 1 large zucchini (cut in half (lengthwise) and sliced)
  • ¾ cup green bell pepper (chopped)
  • ¾ cup onion (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 24 oz. jars pasta sauce
  • 1 teaspoon dried basil
  • 15 oz. container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • ½ cup grated Parmesan cheese

1. Prepare the Lasagna according to package directions!

2. Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.

4. Preheat oven to 350 degrees F and grease a 9×13 inch dish. Spread 1 cup pasta sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining cups mozzarella cheese.

10. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Pico de Gallo Mexican Salsa

Pico de Gallo

  • 6 tomatoes with seeds removed!
  • 1-3 jalapenos (warning: hot) OPTIONAL
  • 1 medium white onion
  • ½ a medium red onion
  • 1 cup cilantro
  • 5 cloves garlic
  • 3 limes juice
  • 1 tbsp cumin
  • 1 tsp sea salt (More can always be added but not taken away!)
  • 1 tsp chili powder

Mix all ingredients and chill until ready to use.

Corned Beef Hash

Whenever I travel back to Ontario , I usually have breakfast in Waterloo where I can have corned beef hash with two poached eggs. The best place for this is Sunset Grill (a chain with several locations in Ontario). I am never disappointed! Here in Mexico, corned beef is rarely, if ever, found. Never have I found corned beef hash on a breakfast menu! Recently, I have found corned beef in Costco, which sent me on a mission to find a recipe for the hash. It really turned out better than my expectations. Hopefully you will try this recipe if you are also a fan? While the hash is cooking, prepare two poached eggs.

Corned Beef Hash

Ingredients

  • 1 cup potato cooked, chopped. If raw, microwave potatoes 3 minutes on high
  • 1 cup corn beef cooked, chopped
  • 0.5 small onion chopped or grated
  • 0.5 tbsp whole grain mustard
  • 0.25 tsp garlic powder
  • 0.13 tsp cayenne pepper optional
  • 2 tbsp butter
  • Salt to taste
  • Pepper to taste

1. Heat a skillet to medium and add butter

2. When the butter has melted, add chopped onion and saute until translucent.

3. While the onions are sauteing, mix corned beef, potatoes, and spices together in a bowl.

4. When the onions are translucent, add contents of the bowl to the skillet and increase to medium-high heat.

5. Stir to combine fully and cook for about 5 minutes until the hash starts to brown.

6. Using a spatula, pat mixture down firmly and cook for 7-10 minutes until it starts to form a crispy crust.

7. Flip the hash by either cutting into sections and turning each or place a plate upon the hash and holding the plate firmly, flip the pan onto the plate then slide the whole hash back into the pan.

8. Cook the other side for 7-10 minutes until hash has a crispy crust.

9. Remove from the heat to a serving platter. Top with the two eggs.

10. Serve hot, season with salt and pepper to taste.

Broccoli with Mushrooms

My apologies for not posting last week, as I was undergoing surgery and was convalescing at home as per doctor’s orders. It fell to my spouse to be the chief cook and bottle washer, among providing nursing care! I am back on my feet and back in the kitchen once again!

This weeks recipe is fairly simple, just broccoli and mushrooms as a side dish for some wonderful sausage with spinach and feta (COSTCO). A simple dish to prepare… If I were to make this again, I would add some chopped cooked bacon!

Brussel Sprouts and Mushrooms

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 500 grams cremini mushrooms, quartered
  • 1/2 cup onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 4 cups Brussels sprouts, trimmed, washed, and halved
  • 1 teaspoon dried thyme
  • 1 teaspoon spicy mustard

4 large eggs, optional*

1. Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.

2. Next, add the dried thyme, garlic, sprouts, and mustard. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize – about 15 minutes.

3. *While the sprouts are cooking, you can fry the eggs, sunnyside-up, if you are adding a fried egg to the top of your serving. Otherwise, skip this step.

Weeknight Bolognese Sauce with Zoodles

Checking the pantry and freezer, I found I had all of the ingredients for this sauce, including a very nice medium zucchini for spiralizing. I also had a pound of ground veal which I had not put in the freezer since I bought it two days before. You can use beef or whatever…

Zoodle Bolognese…

Weeknight Bolognese Sauce

Ingredients

  • 2 teaspoons olive oil
  • ½ cup onion, finely diced
  • ½ cup carrots, finely diced
  • ½ cup celery, finely diced
  • 3 cloves garlic, minced
  • 1 pound ground veal
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon dried basil
  • ½ teaspoon dried Italian seasoning
  • 2 Tablespoons white wine
  • ¼ cup milk
  • 1 14.5 ounce can petite diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 pinch baking soda
  • Zucchini noodles or the pasta of your choice
  • Romano or Parmesan cheese for serving

Instructions

1. In a large sauté pan, heat the oil over medium high heat.

2. Add the onions, carrots and celery to the pan and sauté until softened stirring often, about 4-5 minutes.

3. Add garlic and sauté stirring often until fragrant, around 1 minute.

4. Add the ground veal and sauté using wooden spoon to break up the meat as it cooks until the veal is fully browned, around 5 minutes.

5. Add salt, crushed red pepper, dried basil, dried Italian seasoning, wine, milk, diced tomatoes, tomato paste and baking soda and stir until well combined.

6. Bring to a boil and reduce the heat to medium.

7. Simmer uncovered for 10 minutes stirring periodically.

8. Serve immediately over zucchini noodles or pasta with a sprinkle of Romano or Parmesan cheese.

KETO Cashew Chicken Casserole

It is always difficult to choose a new recipe each week, and this time I went with a new KETO recipe, since we are once again back on the Keto track after our recent journey. It really is a great recipe, so don’t be afraid to try it, even if you are not on a KETO diet…

Note that this recipe calls for minced ginger. If you dont normally buy fresh ginger, I suggest buying a small jar of ginger paste (which you can find in the Asian section of many grocery stores).

 Keto Cashew Chicken Casserole

Ingredients

  • 1 ½ pounds chicken breast cut into chunks (Can also use thighs).
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp avocado oil
  • 1 green pepper cut into chunks
  • 1 white onion cut into chunks
  • 1/4 cup roasted cashews
  • Sesame seeds for garnish
  • Chopped green onions for garnish
  • 1 tbsp rice wine vinegar
  • 3 tbsp liquid aminos OR soy sauce *

Sauce

  • 2 tsp sesame oil
  • 1 tsp ground ginger OR ginger paste
  • 2 tbsp minced garlic
  • 1 tbsp chili garlic sauce Use only 1/2 tsp for a milder recipe or double if you want it spicier!

Instructions

In a bowl add sauce ingredients (chili garlic sauce, minced garlic, sesame oil, ginger, salt, and pepper to taste). Set aside.

Heat pan on low heat and toast cashews until lightly brown and set aside.

Add avocado oil to the pan and increase heat to high and add chicken and cook through.

Throw in the chopped pepper, onion, and the sauce mixture and cook on high for about 5 minutes.

Add the liquid aminos/soy sauce, cashews, and rice wine vinegar to pan. Cook until sauce has thickened.

Top with sesame seeds and serve!

Spaghetti with Beef and Chorizo

By now you know me well enough that I shop at Costco, which means I always buy bulk. Chorizo (Argentinian sausage) is raw when purchased. It must be cooked! Leftover sausages can be easily frozen, which was the case here. Finding that I had all of the ingredients, this recipe went together quickly. Enjoy!

Spaghetti with Beef and Chorizo

Spaghetti with Chorizo and Beef

Ingredients:

  • 3 tablespoons neutral cooking oil
  • 2 cups white onion, diced
  • ½ teaspoon salt
  • 3 garlic cloves, minced
  • 1 chorizo sausage, diced
  • 2 cups white mushrooms, sliced
  • 1 cup red or green bell peppers
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon chili flakes
  • 1 lb. lean ground beef
  • 1 jar passata (tomato puree)
  • 1 tablespoon balsamic crema (reduced balsamic vinegar)
  • ¼ cup water
  • 200 grams fresh spaghetti noodles
  • fresh basil leaves, to serve

Method:

Add oil to a large pot on medium heat. Cook onions for 5-7 minutes, until they begin to become translucent. Add salt, garlic and chorizo, and cook for another 3-4 minutes. Add the mushrooms and bell peppers. Season with dried basil, oregano, parsley and chili flakes.

In a separate pan on medium heat, cook the ground beef. Once cooked through, add to the pot with everything else. Add passata, balsamic crema, water, and combine well. Cover with lid and lower heat to medium-low, and let simmer for 30-40 minutes.

Bring a large pot of salted water to a boil. Add fresh spaghetti noodles, and cook for 2 minutes before draining, reserving a little of the pasta water. Add sauce to the pot, combine well, and serve with fresh basil.

Creamy Kielbasa Pasta

Tis the season to be jolly and entertain! NOT! Normally at this time of year we host a “charcuterie” for our snowbird friends. Alas, in these times of COVID, many were not returning to Yucatan. Secondly, we are limited to 4 “guests”in our home at one time. The answer – Host 4 mini charcuteries with our close friends over each weekend with two other couples.

The unfortunate/fortunate part was that with the variety of cold meats and cheeses, etc. I had leftover sliced kielbasa! Pinterest (much better than that Amazon person) – What do I do with the leftover kielbasa which could not be refrozen? The prompt answer – Creamy Kielbasa Pasta IN ONE PAN!

Creamy Kielbasa Pasta

Ingredients

  • 1 Tablespoon Oil, (canola, olive, vegetable, etc.)
  • 13 Ounces Kielbasa Sausage, (one large link, sliced into bite-sized pieces)
  • 1/2 Cup White Onion, (about 1 medium sized, thinly sliced)
  • ½ red pepper, diced
  • 8 Ounces Penne Pasta, (or any short pasta, dry)
  • 1 1/2 Cups Chicken Broth, (low-sodium)
  • 1 1/2 Cups Water
  • 8 Ounces Cream Cheese, (cut into cubes)
  • Shredded Asiago cheese

Instructions

Heat a large pot over medium heat. Add the oil, sausage, red pepper and onion. Cook for 5 to 7 minutes until the sausage begins to brown and the onions soften.

Add the noodles, broth, and water. Stir to combine.

Bring the ingredients to a boil, then reduce heat to a simmer. Cover and continue to cook for 12 to 14 minutes. Stir occasionally to ensure the noodles don’t stick together. Don’t let all the liquid cook away. There needs to be a little residual liquid in the bottom of the pan to mix with the cream cheese. After the noodles are cooked to al dente or to your liking, add the cream cheese. Stir until the cream cheese is melted and thoroughly combined. Sprinkle on some of the Asiago cheese.

Serve hot. Store any leftovers in the refrigerator for up to 3 days.

German Style Kielbasa and Sauerkraut

This fast approaching traditional Oktoberfest in many German communities, I searched Pinterest for a great Oktoberfest recipe to go with great German beer. Usually I just fry up some kielbasa, throw in the sauerkraut and red wine vinegar and serve. I needed to up my game. This recipe fits the bill! Sorry, no pics as we ate it all up! Indeed, it turned out perfect. (Too bad we dont usually drink beer…LOL)

German Style Kielbasa and Sauerkraut

Ingredients

  • 1-pound Kielbasa, Sliced
  • 1 Tablespoon Oil
  • 1 whole Large Onion, Chopped
  • 1 whole Large Apple, Cored and Diced
  • 1-quart Sauerkraut, Rinsed and Drained
  • 1 cup Apple Juice
  • ½ cups Brown Sugar OPTIONAL (as the juice adds enough sweetness for us)

Preparation

Brown kielbasa in oil in Dutch oven over medium heat.

Add chopped onion and sauté until onion is translucent.

Add apples and sauté for a minute until they start to soften.

Add rinsed and drained sauerkraut, apple juice and brown sugar, stir to combine.

Reduce heat to low, cover and simmer for 20 minutes.

Butternut Squash Coconut Curry

Imagine my surprise at finding more butternut squash at our Favourite supermarket, Superama, here in Mexico. It is highly unusual, so much so that I bought all seven of them! They were hidden among the pumpkins which had just arrived. Those of you who live in northern climates will easily find these everywhere this time of year. Pinterest to the rescue with this recipe…

Butternut Squash Coconut Curry

Ingredients

  • 4 cups butternut squash, peeled, deseed and diced
  • 1-2 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 14-ounce can coconut milk
  • 1 cup vegetable broth, or 1 vegetable bouillon plus 1 cup water
  • 1/4 teaspoon Cayenne pepper, optional
  • 1 teaspoon sea salt, or to taste
  • 2 tablespoons fresh cilantro leaves

Instructions

1. Heat oil in a large saucepan on medium-high. Add onion, garlic and ginger.

2. Cook until onion is soft, about 3 minutes.

3. Stir in curry powder, paprika and thyme. Cook for 1 minute.

4. Stir in squash, coconut milk, vegetable broth.

5. Bring to boil, Cover and reduce to a simmer on low heat.

6. Cook for 15 minutes until squash cubes are tender but not mushy

7. Stir in pepper, salt and cilantro.

Delicious served with rice.