Southwestern Lasagne

INGREDIENTS

½   pound ground beef

½   cup Mexican spicy salsa

2    tablespoons olive oil

½   medium white onion, chopped

4    cloves garlic, minced

1    poblano pepper, seeded, chopped small

1-2    jalapeno peppers, seeded, chopped small (optional*)

1    can (15 ounces) diced tomatoes

2    tablespoons lime juice

2    tablespoons dried cilantro

2    tablespoons ground cumin

12   8 inch corn tortillas

1    can (15 ounces) black beans, drained, rinsed

2    cups corn kernels

8    slices pepper jack cheese

4    slices sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of a 8 by 8 inch baking dish. In a large skillet over medium-high heat, add the ground beef. Stir and mix the ground beef with a fork until it is completely separated and browned and add the salsa, thoroughly mixing. Cook for 2 to 3 minutes and remove from the skillet to a bowl, rinsing out the skillet.

Place the onions and garlic into a food processor and pulse until chopped fine. Dry the skillet and place it back on the heat. Add the olive oil,  the onions and garlic. Cook this until the onion is softened, about 3 to 4 minutes, stirring occasionally. Put the peppers into the same food processor and pulse these until finely chopped. Add to the skillet and continue to cook until they are softened, about 4 to 5 minutes. Add the diced tomatoes, lime juice, cilantro and cumin, stirring to thoroughly combine. Bring to a boil, lower the heat to a simmer and cook for 10 to 15 minutes until the pepper pieces are tender.  Remove from the heat.

Cut 6 of the tortillas in half. Spread ¼ cup of the sauce into the prepared baking dish. Place four of the cut tortillas - cut sides out - in the baking dish. Place a full tortilla on top of these. Spread ¼ of the sauce, add 1/3 of the corn, the beans and the hamburger mix. Cover with pepper jack cheese slices. Make 2 more layers the same covering the top with cheddar cheese and the remaining sauce. Place into the oven and bake for 25 minutes.

*NOTES: The jalapeno peppers get their heat from the white inner parts that hold the seeds. To lower the heat, remove some or all of this from the jalapenos or only use one pepper. The poblano is not a heat problem.

Adapted from a recipe in All Recipes magazine

Meatballs in Sherry Mushroom Sauce

 INGREDIENTS
Meatballs
1   pound 7% fat ground beef
½  cup finely chopped shallots, onion, or leeks  
2   cloves garlic, minced
2   tablespoons dry bread crumbs
1   egg, slightly beaten
½  tablespoon dried sage
 
Sauce
2   tablespoons olive oil
½   cup chopped shallots or leeks
4   cloves garlic, minced
½  cup low sodium beef or chicken broth
½  cup finely chopped mushrooms
1   cup dry Sherry wine, divided
1   teaspoon dried thyme
3   tablespoons butter
3   cups sliced brown or white mushrooms
1   tablespoon all-purpose flour

METHOD

In a large bowl, add all the meatball ingredients and, with your hands, mix them together very gently. Form them into 18 – 20 meatballs about 1 inch in size. In a large skillet over medium heat, add 2 tablespoons of olive oil and brown the meatballs on all sides. Remove and set aside.

In the same skillet, add the shallots. Cook the shallots until they become tender, about 3 to 4 minutes and add the garlic. Cook this for 1 minute and add the chopped mushrooms. Cook the mushrooms, stirring, until they just begin to give off juices, about 3 to 4 minutes. Add the broth and ½ cup Sherry, add the thyme and meatballs. Cover and cook for 8 to 10 minutes over low heat, just simmering, stirring once or twice.

In another skillet over medium heat, melt the butter and add the mushroom slices Cook the mushrooms, stirring constantly, until they begin to give off juices, about 3 to 4 minutes. Remove from the heat and set aside. When the meatballs are done, add the mushroom slices to that skillet and combine.

In a small bowl, whisk the flour into ½ cup of sherry wine and pour this into the skillet. Continue to cook the meatballs until the sauce has thickened, 3 to 4 minutes. Serve over wide noodle pasta.

Mini Greek Meatloaf

INGREDIENTS
MEATLOAF
½   pound ground beef sirloin
¼   pound ground lamb
½   cup dry bread crumbs
½   cup chopped green on
ions, white and green parts
1    tablespoon chopped fresh mint (optional)
1    tablespoon chopped fresh thyme
¼   teaspoon ground allspice
1    pinch red pepper flakes
3    cloves garlic, minced
1    large egg, lightly beaten
 
SAUCE
1   cup plain Greek yogurt
3    ounces feta cheese, crumbled
2    tablespoon lemon juice
1    teaspoon chopped fresh mint (optional)
1    tablespoon chopped fresh thyme

 METHOD

Preheat the oven to 450 F. Combine all meatloaf ingredients in a large bowl and mix well. Press the meat mixture into 4 muffin cups or other small baking dishes and bake for 7 minutes. Turn the broiler to high and broil for 3 minutes. Remove from the oven and allow them to cool slightly before removing from the containers.

Place the sauce ingredients into a small blender or food processor and pulse until well combined. Serve each meatloaf with a dollop of the sauce. Serve with a mixed green salad as an appetizer.

NOTE: Break the beef and lamb into small portions before adding the other ingredients. Do not mix too much or the end product will be very tough.

Three Bean Casserole

INGREDIENTS
½   cup chopped white onion
1    pound lean ground beef (under 10% fat)
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (8 ounces) tomato sauce
¼   cup chicken or beef broth
1    tablespoon Dijon style mustard or equivalent
¼   cup packed brown sugar
2    tablespoons white vinegar

METHOD

Preheat the oven to 325 F. In a large skillet overt medium heat, add the onion and hamburger and cook the ground beef until it is no ,longer pink, breaking it up with a wooden spatula as it cooks. Add the beans to the skillet off the heat.

 n a small bowl, combine the tomato sauce, broth, mustard, brown sugar and vinegar, mixing well. Pour into the skillet and stir to combine. Pour the mixture into an 8 by 8 or slightly larger baking dish, cover with aluminum foil or other cover and bake for 20 minutes. Remove and cool slightly before serving.

 

Tamale Pie

Even though it uses many ingredients that are also found in Mexican dishes, this is not from Mexican cuisine, but from American kitchens.

INGREDIENTS
½   cup cornmeal *
1 ½  cups water *
1    tablespoon olive oil
1    medium onion, chopped
1    small green bell pepper, seeded, diced
2    cloves garlic, minced
2    cups ground beef
1 ½ cups corn kernels
1    cup green or red salsa
1    can (7 ounces) sliced black olives
1    can (15 ounces) diced tomatoes
1    can (7 ounces) tomato sauce
½   cup shredded sharp cheddar cheese

METHOD

Preheat the oven to 325 F and grease the sides and bottom of a 3-4 quart covered casserole dish. In a medium bowl, combine the corn meal and water and set aside for at least 20 minutes. In a large skillet over medium-high heat, add the olive oil and the chopped onions. Cook for 3 to 4 minutes, stirring occasionally, and add the bell pepper. Cook for 3 to 4 minutes and add the garlic and ground beef. Cook, stirring and breaking up lumps of ground beef, for 5 to 6 minutes until the beef is all browned.

Cook for 2 minutes, lower the heat to low and add the corn, salsa, olives, tomatoes and tomato sauce, mixing each ingredient as you add it. Add the pre-soaked corn meal with any residual water and mix thoroughly. Pour the pie into the casserole dish, cover and bake for 25 to 30 minutes, until cooked through and the liquid has been absorbed. Remove from the oven, sprinkle the cheese over the top and bring to the table.

*NOTE: This recipe will serve at least six people, but if you have a large enough baking dish (5 to 6 quarts) and want to stretch the recipe to serve 8 to 10, just increase the corn meal to ¾  cups and the water to 2 ¼ cups or even further with 1 cup of corn meal and 3 cups of water. The cooking time may also increase until all the liquid is absorbed.

Beef Cabbage Casserole

INGREDIENTS
½    head green cabbage, cored, sliced and chopped
1     pound low fat ground beef
1     small white onion, chopped fine (1 cup)
½    cup chopped celery
½    cup chopped green bell pepper
2-3  cloves garlic, minced
1     can (15 ounces) diced tomatoes
2     tablespoons tomato paste
¼    cup dry red table wine
2     teaspoons dried oregano
2     teaspoons dried thyme

METHOD

Preheat the oven to 350 F. Grease the bottom and sides of a deep 9 inch square baking dish. Place the cabbage into the baking dish, press it down and cook in the microwave for 2 minutes.

In a large skillet add the ground beef. Use a fork to separate the beef and  cook for 4 to 5 minutes until it is browned. Add the onion, celery, green pepper and garlic. Cook for 4 to 5 minutes until the vegetables are tender, about 5 to 6 minutes.

To the skillet, add the diced tomatoes, tomato paste, red wine and the two spices. Stir all ingredients until they are well mixed and remove from the heat. Pour this mixture into the cabbage-lined baking dish, smooth the top and place into the oven. Bake for 20 to 25 minutes until top of the dish looks real brown. If using the optional cheddar, sprinkle over the top and return to the oven for another 5 minutes. Remove and let the dish cool for 5 minutes before serving.

 

Cincinnati Chili

Most of the recipes I have seen for this unique mid-western chili call for the ground beef to be incorporated into the chili and then the whole thing is poured over pasta. My first taste of the chili was from a can of sauce from friends in Cincinnati which was poured into cooked ground beef and then over the pasta. Either way, it is delicious

INGREDIENTS

2    tablespoons olive oil
1    large white onion, chopped
4    cloves garlic, minced
1    pound ground beef
2    cups tomato sauce (15-16 ounces)
2    tablespoons chili powder
1    tablespoon cinnamon
1    tablespoon ground cumin
1    teaspoon allspice
1    tablespoon cider vinegar
¼   teaspoon cayenne pepper (optional)
1    tablespoon sweet paprika
¾   cup water
1    pound spaghetti

METHOD

In a large skillet or sauce pan, heat the olive oil over medium heat and add the onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the ground beef. Stir the beef around while it browns and break up any clumps. Add the tomato sauce, chili powder, the spices, vinegar, cayenne, paprika and water. Stir well to mix all the ingredients and bring to a boil.

Reduce heat to low, cover and cook for 30 minutes, stirring occasionally. The chili should be thick but still slightly soupy. Remove from the heat and allow it to cool.

Meanwhile, cook the pasta according to package directions and drain. Divide the pasta into serving dishes, add the chili and serve with the following additions as desired: shredded cheddar cheese, chopped onion, warm, cooked kidney beans and oyster crackers.

Beef and Cabbage

A simple dish with easy ingredients. Not gourmet but quite good

INGREDIENTS

1          tablespoon olive oil
1          pound low fat ground beef
1          small white onion, chopped fine
2          cups thin sliced celery
1          cup low sodium beef stock
½         tablespoon garlic powder
2          tablespoons cider vinegar
1          teaspoon caraway seeds
1          cup low or non-fat yogurt
1          head green cabbage, cored, sliced and chopped

METHOD

In a large skillet, heat the olive oil over medium heat and add the ground beef. Use a fork to separate the beef while it simmers. Cook for 4 to 5 minutes until it is thoroughly broken apart and browned. Add the onion and cook for 4 to 5 minutes until the onions are tender.

Add the beef stock and scrape any brown bits off the bottom of the pan. Add the garlic powder, cider vinegar, caraway and yogurt, stirring them in. Add the cabbage, cover and cook until tender, about 5 to 6 minutes, stirring every 2 to 3 minutes

Serve immediately and garnish with chopped chives or flat leaf parsley. Will serve 4 to 6 people as a main dish.