Tag Archives: One Dish Meals

Mushroom Quiche (amazingeats)


1 T vegetable oil
1 lb oyster mushrooms, stems trimmed and large caps halved or quartered
1/2 lb white mushrooms, thinly sliced
1/2 lbs shitake mushrooms, thinly sliced
Salt and freshly ground white pepper
1 T unsalted butter
2 small shallots, minced
1 T thyme, chopped
3/4 c shredded Swiss cheese, divided
2 c milk
2 c heavy cream
6 eggs
freshly grated nutmeg
1 Buttery Pastry Shell (see recipe below)

Set oven to 325° F. In a large skillet, heat  oil. Add oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 min. Reduce heat to medium. Add butter, shallots and thyme, and cook stirring often until mushrooms are tender, about 12 min longer. Season with salt and pepper and let cool. Sprinkle 1/4 c cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 t salt, 1/8 t pepper and a pinch of nutmeg at high speed until frothy, about 1 min. Pour the custard into the pastry shell. Top with another 1/4 c cheese and remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 c cheese on top. Bake for about 1 1/2 hours or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm. Carefully lift the spring form pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm. Serve with lightly dressed salad greens and a crisp rose or white wine.

Buttery Pastry Shell

2 c flour, sifted & more for dusting, divided
1 t kosher salt
2 sticks chilled unsalted butter, cut into 1/4″ dice
1/4 c ice water
Canola oil, for brushing

In the bowl of a standing mixer fitted with the paddle, mix 1 c flour with salt. At low speed add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce speed to low and add the remaining 1 c flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8″ disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight. Set the ring of a 9″ spring form pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil. Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16″ round, about 3/16″ thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1″ and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 min. Preheat the oven to 375° F. Line the pastry shell with a 14″ round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 min or until the edge of the dough is lightly browned. Remove parchment and beans and continue baking the pastry shell for about 15 min longer or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough. Note: Prepared pastry dough can be frozen for up to a month.


Easy Chicken Tamale Burrito Bowls (halfbakedharvest)


1 1/2 lbs chicken breast or thighs (can use a mix of both, you may also use pork, beef or lentils for a vegetarian version)
2 T olive oil, divided
2 c red enchilada sauce
2 T chili powder
2 t smoked paprika
1 t cumin
1 t kosher salt
1 t pepper
1/2 t cayenne
1/4 t garlic powder
1/4 t onion powder
1 onion, sliced
1 red pepper, sliced
1 orange pepper, sliced
1 1/2 c cooked black beans, drained and rinsed if using canned

Heat a very large skillet over medium- high heat and add olive oil. When skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 mi before adding the veggies) add onions and red and orange peppers. Stir fry the peppers for 3 – 5 mins, until they just begin to soften. Remove from skillet and set aside. Keep warm by covering the plate with foil. Add another T oil to the skillet. Add the chicken and brown on both sides, about 3 – 4 min per side. Once the chicken is browned all over add enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10 – 15 min or until cooked through and shreds easily. When chicken is done cooking remove the chicken from the heat and shred the chicken with 2 forks right in the sauce. If your peppers have cooled off too much toss them with the chicken to get them warm again. Toss in the black beans until warmed through. To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco, chopped cilantro and crushed tortilla chips. Dig. In.

Cheesy Polenta

2 c chicken broth
2 c milk
1 c polenta I used Bob’s Red Mill
4 oz sharp white cheddar cheese, shredded & more for topping if desired
1/4 t salt
1/4 t pepper
2 – 4 T butter

Pour chicken broth and milk into a medium size saucepan and bring to a boil. Lower heat to medium and slowly whisk in the polenta. Cook, stirring frequently until the polenta is soft and thick, about 15 – 20 min. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a T butter or extra milk.


1 avocado mashed with a pinch of salt and pepper (or some guacamole)
4 oz queso fresco cheese, crumbled
fresh cilantro, chopped
crushed tortilla chips


Bayou Crab Chowder (akitchenhoorsadventures)

4 slices center cut bacon
12 oz frozen potatoes
1 1/2 c frozen corn
4 c vegetable broth
1 1/2 t garlic salt
1 T Cajun seasoning
1 t thyme
1 t black pepper
7 oz turkey kielbasa
2 c fat free half and half
1 lb cleaned crab meat, divided

Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Stir in the next 7 ingredients (potatoes through black pepper) and bring to a boil. Simmer until the potatoes are heated through. For a thicker soup, use a potato masher to coarsely mash some of the potatoes before adding the sausage. Cut the sausage in half and then slice in a diagonal. Stir the sausage into the pot and continue to simmer until heated through. Stir in the half and half and all but 1/2 c crab meat, simmering until it comes to a simmer again. Ladle into bowls and garnish with remaining crab meat and a sprinkle of Cajun seasoning and serve.

Grandma’s Real Southern Baked Beans (coorec)

1 medium yellow onion, small diced
8 thick sliced bacon pieces
1 roasted red pepper from the jar, about 1/3 c small diced
1/3 c cider vinegar or plain distilled vinegar
1 c BBQ sauce
1/2 c packed brown sugar
2 t dry mustard
2 T molasses
2 t Worcestershire sauce
2  15 oz cans great northern beans,drained
4  28 oz cans pork and beans, not drained, use all of the included liquid

Preheat oven to 325 F. Heat a large skillet over medium-high heat. Add bacon to the hot skillet and fry the bacon until it is almost crisp. Transfer the bacon to a plate and cut the slices in half. DO NOT pour out the bacon grease. In the same skillet you used for the bacon, fry the onions, stirring them around in the bacon grease until tender, about 3 min. Drain off most of the fat from the onions and set the skillet aside. In a large mixing bowl, add the cans of great northern beans and the pork and beans. To the beans add the cooked onion and bacon and the remaining ingredients. Stir to combine. Pour the bean mix into a very large baking dish, or two 9 x 13 foil baking pans. Place the pans on the center rack of the oven and bake for 1 -1/2 hours. Cool the beans slightly before serving. Makes 20 servings.

Taco Casserole with a Surprise Crust (centslessdeals)

1 lb ground beef, cooked and crumbled
1 packet taco seasoning
2 c nacho cheese Doritos, crushed
8 oz cream cheese, room temp
1/2 c salsa
2 c shredded cheddar cheese, divided
2 c shredded lettuce
2 medium tomatoes diced

Grease a 9 x 13 baking dish and add the crushed Doritos to the bottom of the pan. Cook ground beef and add taco seasoning as directed on the package. Spoon ground beef onto the crushed Doritos. In a medium sized mixing bowl, beat cream cheese, slowly add in salsa. Once thoroughly mixed, top ground beef with cream cheese mix. Top with 1 1/2 c shredded cheese. Bake at 350 F 25 – 30 min or until hot & bubbly. Top cheese with shredded lettuce, diced tomatoes and remaining 1/2 c cheese. Serves 4.

Chicken and Doritos Casserole (auntbeesrecipes)


1  16 oz can refried beans
4 chicken breasts, cooked and chopped
1  10 oz can cream of chicken soup
4 c Mexican shredded cheese, divided
1/2 c milk
2/3 c sour cream
1 can Ro-tel tomatoes, drained
1/2 packet of taco seasoning
1  11 0z bag Nacho Cheese Doritos, crushed


shredded lettuce
sour cream
black olives

Preheat oven to 350 F. Spray a 9 x 13 baking dish with non-stick cooking spray. In a large bowl combine soup, milk, sour cream, Ro-tel, 1 1/2 c cheese and taco seasoning. Add chicken and combine. Layer:
1st layer- Spread the refried beans in the bottom of the baking dish
2nd layer – 1/3 of the Doritos
3rd layer – 1/2 of the chicken mix
4th layer – 1/3 of the Doritos
5th layer – 1/2 of the chicken mix
6th layer – the rest of the cheese
7th layer – the rest of the Doritos
Cover and bake for 30 – 35 min. (Bake the last 5 min uncovered.) Serve with whatever toppings your heart desires.

BEST Tater Tot Casserole (momontimeout)

1 lb lean ground beef (the leaner the better)
1/2 onion, diced
2 cloves garlic, minced
1 T Worcestershire sauce
1  15 oz can green beans, drained
1  10.75 oz can condensed cream of mushroom soup
2 c cheddar cheese, shredded
2 c frozen tater tots
salt and pepper to taste

Preheat oven to 375 F. Lightly grease an 8 or 9″ baking dish with cooking spray. Set aside. Brown ground beef in a large skillet over medium-high heat. Drain excess fat. Add onions to the skillet and sauté for 4 – 5 min until translucent. Add garlic and cook, stirring frequently, for an additional min. Stir in Worcestershire sauce and season with salt and pepper to taste. Transfer ground beef mix to the prepared baking dish and spread evenly. Top with cream of mushroom soup, followed by green beans, followed by the cheddar cheese. Make sure to season the green bean layer. Finally, top with tater tots. Bake for 35 – 40 min or until tater tots are golden brown and cheese is melted. Serve immediately.

Cajun Lasagna (tornadoughalli)


1 16 oz pkg lasagna noodles, cooked according to package directions (or oven ready)
1 lb smoked sausage sliced and quartered
1 lb boneless skinless chicken breasts diced
1 green pepper diced
1 red pepper diced
1 medium onion diced
1 T cajun seasoning divided
3 cloves garlic minced
2 c shredded mozzarella cheese
1 c Monterey Jack cheese
1/2 c parmesan cheese

In a large skillet over medium-high heat, combine sausage, chicken and cajun seasoning. Cook until chicken is no longer pink and juices run clear. Remove meat from skillet and set aside. In same pan saute onion, peppers and garlic until tender. Remove from heat, and stir in cooked meat, set aside. Pour all but 2 c of sauce into your pan with your meat and peppers. Spray 9 x 13″ baking pan with non-stick cooking spray. Layer about 4 noodles on bottom and spoon 1/3 of your sauce/meat mix over the top and sprinkle with 1/3 of your mozzarella cheese. Repeat your layers making sure to add pasta as the top layer then pour remaining reserved sauce over the top and sprinkle with your Monterey Jack cheese and parmesan. Cover and bake at 325 F for 1 hour 25 min. Remove foil the last 10-15 minutes to brown top if desired. Once done slice and serve. Note to Me: Add prawns and any other seafood to this.


2 sticks butter
2  8 oz pkgs cream cheese, cut into quarters
2 c heavy whipping cream
2/3 c parmesan cheese
2 t garlic powder
1/2 T cajun seasoning
salt and pepper

In large sauce pan make your sauce by adding your butter and heating until almost melted, add in your cream cheese and whisk until melted. Pour in your heavy cream, parmesan, garlic powder, cajun seasoning and salt and pepper and whisk until melted and combined.

Poor Potatoes Casserole (mirlandraskitchen)

1 1/2 lbs ground beef 20% fat or less
1 1/2 lbs potatoes
1  15.50 oz can of chili beans any brand
1  15.50 oz can of your favorite beans, drained (ie pinto or kidney beans)
1 t black pepper
15 oz grated cheese cheddar, white cheddar, pepper jack, etc.

Put a medium sauce pan of water on high. Peel potatoes and cut into chunks about the size of grapes. When the water boils, add potatoes and simmer over medium-high until cooked through. This will take 20 – 25 min. While potatoes cook, heat a large cast iron skillet on medium high. Add the hamburger, turn down to medium and stir occasionally until beef is browned. Preheat the oven to 350 F. Add chili beans (include all sauce in can) to the beef. Drain the other can of beans and rinse with water. Add to the beef. When the potatoes are fork tender drain them well. Add potatoes and pepper to the beef mix. Stir gently to combine. Spread to make an even layer in the skillet. Top with cheese and bake in preheated oven until casserole is hot through and cheese is melted and bubbly, about 15 min. Check to make sure the center is hot. If you are using a thermometer, it should read 160 F. Note: You can substitute leftover mashed potatoes if you wish. Warm them up and layer them on top of the beans/beef. Top with cheese and continue as directed. This can be baked in an ovenproof cast iron skillet or any similar sized casserole dish. If you do bake it in the skillet, remove any leftovers to a different container. It is not good for the cast iron to have a casserole sit in it for days. Makes 6 – 8 servings.

Low Carb Sausage, Mushroom and Chicken Casserole (mariasmixingbowl)

3 – 4 c diced or shredded cooked chicken
1 lb pork sausage
2 stalk celery, chopped fine
1 T dried onion, chopped
1 lb mushrooms, sliced
8 oz cream cheese, softened
16 oz cauliflower, cooked well and drained
8 oz cheddar or montery jack cheese, shredded
salt to taste
1 ⁄2 t pepper
paprika for garnish (opt)

Brown sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mix until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9 x 13″ baking dish. If desired, dust the top with paprika. Bake, covered with foil at 350º F for about 30 min. Uncover and bake until hot and bubbly and top is lightly browned, about 10 – 15 min.

Winger’s Sticky Finger Salad (oneshetwoshe)


4 chicken breasts, cut into strips
1 c sour cream
2 c bread crumbs

Heat oven to 400 F. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 – 30 min until the chicken is cooked and crispy. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad…it adds a little more tang!


2 heads romaine lettuce, chopped
cheddar cheese, grated
ranch dressing


2 1/2 c brown sugar
1/3 c Frank’s Hot Sauce
1/2 c apple cider vinegar

Combine ingredients in a pot. Cook over medium heat, stirring constantly. Let boil for one min, but no longer! If you boil too long it will turn hard. Makes about 1 cup.

Shrimp and Andouille with Creamy Charleston Style Grits (hitsandmissesblog)


3 c water with 1/2 t salt and 1/2 t pepper
3/4 c stone ground grits
2 T butter
1/2 c heavy cream
1 c milk

Bring the salted and peppered water to a boil in the medium saucepan. Add grits, stirring. Bring to a boil, then add butter, cream and milk and bring to a boil again. Reduce to simmer, cover and cook for 1 hour, giving it a good stir about half way through the cooking time, until thick and creamy. While the grits are cooking, prep all the other ingredients.


2 T EVOO, divided
6 oz Andouille sausage, sliced into 1/4″ rounds
1 green pepper, fine dice
2 scallions, sliced
1/2 sweet onion, fine dice
1 heaping T dried parsley
2 t mined garlic
1/8 t cayenne
1 t Cajun spice
1/2 t paprika
1 t Old Bay
1 t salt
1/2 t pepper
1 plum tomato, diced
1 T red wine vinegar
1 T hot sauce
2 T butter
1 lb shrimp, dried well with paper towels
1/2 c heavy cream

Heat 1 T EVOO in the fry pan and brown the andouille over medium high heat, about a min or 2 per side. Remove with a slotted spoon and reserve. Add diced pepper, onion and scallion to the fry pan and sauté a few minutes, til the vegetables begin to soften. Add  parsley, garlic, cayenne, Cajun spice, paprika, Old Bay, salt and pepper and cook another min or 2. Add diced tomato, hot sauce and vinegar and cook another few min until tomato softens. Remove contents of the fry pan and add to the reserved andouille. About 5 min before the grits are done, heat butter and 1 T EVOO in the fry pan on high and quickly sear the shrimp, turning only once. Add back the andouille & vegetable mix, then add the heavy cream, cooking just until everything is bubbly hot and the sauce has reduced a bit. Serve on individual plates, spooning the sauced shrimp over the grits. Serves 4.

Crack Chicken Tacos (delish)


2 lb boneless skinless chicken breasts, cut into 2″ pieces
1 c flour
2 c panko bread crumbs
3 large eggs, beaten
kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 425° F. In a large resealable plastic bag, combine chicken and flour and shake until fully coated. Set up a dredging station: In one bowl, add panko bread crumbs and in another bowl, whisk eggs and add 2 T water. Dip chicken in eggs then in panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper. Bake until golden and crispy, 23 – 25 min. Coat baked chicken in sauce. Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.


1 c barbecue sauce
1/2 c brown sugar
juice of 2 limes
1 t garlic powder
8 small flour tortillas

In a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice and garlic powder.


1/2 head green cabbage, shredded
Ranch dressing, for drizzling
fresh cilantro, for garnish


Bacon Asparagus Cajun Pasta (smalltownwoman)

8 oz rigatoni pasta
4 slices uncured hickory smoked bacon, coarsely chopped
12 stems asparagus rough ends removed and cut in bite size pieces
4 – 6 cloves garlic, minced
8 c fresh baby spinach
1/2 c dry white wine
1 1/4 c heavy cream
4 t Cajun spice
1 c grated fresh Parmesan

Cook pasta according to box instructions and drain well. In large skillet over medium heat add bacon pieces. Cook for 8 min. Add asparagus and cook for 8 min. Reduce heat and add garlic and cook for 1 min. Add spinach and cook just until slightly wilted. Remove to plate. Using same skillet pour in wine scraping bottom to remove browned bacon bits. Add cream, Cajun spice and simmer to desired thickness stirring frequently. Remove from heat and slowly add Parmesan cheese and stir until melted and smooth. Add bacon/asparagus mix and drained rigatoni. Serve immediately. Note: Use fresh grated Parmesan not the stuff that comes in the can. That contains non-clumping additives that will not allow your cheese to melt correctly.

Fry Bread Tacos (Navajo Tacos) (lovebakesgoodcakes)

Fry Bread

2 c flour
1 T baking powder
1 t salt
1 c milk
oil for frying

In a medium bowl stir together flour, baking powder and salt. Stir in milk with a wooden spoon and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface knead the dough until smooth, at least 5 min. Let the dough rest for 5 min. Heat oil in a large, deep heavy skillet to 375°F. Oil should be about 1 1/2″ deep. Divide dough into 4 – 6 pieces and use a rolling pin to shape dough into 1/4″ thick circles. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread with your choice Taco Topping and Garnish.

Tacos Toppings

1 lb taco seasoned meat (beef, pork or chicken)
2 c your favorite beans (refried, pinto, kidney, black)
3 c shredded lettuce
1 c Cheddar cheese, shredded
1 large tomato, chopped


sour cream
taco sauce (if desired)


Old Fashioned Cheesy Scalloped Potato and Hamburger Casserole (wildflourskitchen)

2 lbs red potatoes, unpeeled and sliced thinly
2 T butter
1 medium sized white onion, diced
1 lb lean ground beef
2 c whole milk
1 c heavy cream
1/3 c flour
1/2 t coarse ground black pepper or to taste
1 1/2 t salt
1/2 t garlic powder
1 1/2 c shredded extra sharp cheddar cheese
1 1/2 c shredded mozzarella and provolone blend cheese


Preheat oven to 350º F. If using a 9 x 13 baking dish, grease with butter or cooking spray. Heat butter in cast iron skillet. Add onions and cook for 1 – 2 min. Add beef and cook until no longer pink. Move skillet from heat and with a slotted spoon remove beef and onions from skillet and place into a medium sized bowl. Pour out grease from skillet. Wipe out skillet with paper towel and butter insides and bottom if using to bake in. In large bowl whisk flour, salt, garlic powder and black pepper with milk and cream until completely combined. Using a mandoline (or kitchen knife), slice potatoes into 1/8″ slices. Layer 1/3 potato slices into the cast iron skillet (or baking dish). Sprinkle on 1/3 beef mix, then 1/3 cheeses, then pour on 1/3 cream and milk mix. Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mix. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 – 45 min or until potatoes are tender. (Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.) (Can add an additional 1/2 c cheese on top during last 15 min.) Let rest for at least 15 min before serving. Garnish with a little snipped green onion or chopped parsley if you’d like. Serves: 6 – 8. Note: If using a 13 x 9 pan, use up to 3 lbs potatoes but keep the baking time the same. Yukon Gold potatoes, unpeeled, will also work. If using russets, it’s best to peel them first. You may want to increase the sauce and cheese if making a larger casserole.

Moroccan Spiced Vegan Shepherd’s Pie (saucykitchen)


2 lbs sweet potato, peeled and cut into quarters
2 – 3 T olive oil, divided
1/2 t salt & more to taste
pepper to taste

Add the peeled and chopped sweet potatoes to a large pot on the stove top. Cover with cold water and bring to the boil. It will take about 15 – 20 min to cook until fork tender. When the potato has softened enough, drain the water and mash with a large fork or potato masher. Stir in 1 – 2 T olive oil and mash until smooth. Taste and season with a little salt and pepper if you’d like.


olive oil
salt to taste
pepper to taste
1/2 c white onion, diced
1 t fresh ginger, chopped
1 t fresh garlic, crushed or chopped
1 medium medium carrot, about 6″ long peeled and diced
1/2 t turmeric powder
1 t cumin powder
1 t coriander powder
1 t cinnamon powder
2 T tomato paste
1 c vegetable stock, aim for a lower sodium stock
1 14 oz can brown lentils, rinsed and drained
1/2 t cumin seeds
chopped fresh cilantro/coriander for topping (opt)

Preheat the oven to 400° F. Heat olive oil in a large skillet. When the oil is hot add the diced onion and salt and sauté until softened, about 5 min. Add ginger, garlic and carrot to the pan. Stir. Add spices and vegetables and stir it all together, coating everything in spice. Add the tomato paste, stock and lentils. Bring to a boil. Reduce heat and simmer uncovered for 10 min until slightly thickened. Taste and season with more salt as necessary. If you’re using an oven safe skillet of cooking pan you can bake directly in your skillet, other wise pour the filling in a 2 qt oven proof baking dish. Carefully smooth the sweet potato mash over the filling. Top with a sprinkling of cumin seeds. Bake for 15 – 20 min or until the potatoes are lightly browned on top. Let cool briefly and then serve. This keeps well in the fridge for 3 – 4 days. Makes 5 servings.

Lentil Soup (recipetin)


2 T olive oil
1 onion, chopped (white, brown or yellow)
2 garlic cloves, minced
1 large carrot, chopped
1 1/4 c celery ribs, chopped
2 c dried lentils, green (or brown), rinsed and drained
14 oz can crushed tomato
6 c vegetable or chicken stock / broth
1/2 t each cumin and coriander powder
1 1/2 t paprika powder
2 dried bay leaves
1 lemon (zest & juice)
salt and pepper
chopped fresh parsley, for garnish

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 min. Add celery and carrot. Cook for 7 – 10 min or until softened and the onion is sweet. Don’t rush this step, it is key to the flavour base of the soup. Add all remaining ingredients except the lemon and salt. Stir. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 – 40 min or until lentils are soft. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup. Or transfer 2 c to a blender, let it cool slightly then hold lid with tea towel and blend then transfer back into pot. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter! This freezes extremely well!

Pepperoni Studded Lasagna (justgetoffyourbuttandbake)


2 lbs lasagna noodles
2 c hand cut 1/” slices pepperoni
4 c tomato sauce, recipe follows (can sub jarred)
1 lb ricotta
16 oz shredded mozzarella
2 lbs bulk Italian sausage, cooked
3/4 c grated Parmesan

Preheat oven to 375 F. Boil 6 qts water, add pinch of salt and cook pasta to almost done. Remove from water and shock in ice bath. In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel. In a 9 x 13 baking pan or dish, pour 1 c tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan. Add 1/3 amount ricotta, 1/3 amount mozzarella, 1/3 amount sausage, then sprinkle generously with the Parmesan, add 1/2 c tomato sauce, and 1/4 c pepperoni. Repeat this 2 more times. On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni and dust with Parmesan. Bake for approx 45 min. Remove from oven; let sit for 10 min. Cut and serve immediately.

Tomato Sauce

3 oz extra-virgin olive oil
1 Vadalia yellow onion, minced
3 medium sized garlic cloves, crushed
6 c skinned and diced Roma tomatoes
2 T thinly sliced fresh basil leaves
1 T minced fresh oregano leaves
freshly ground black pepper

In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

Cabbage Roll Casserole (comfortablefood)

4 T olive oil, divided
1 med onion, chopped
3 garlic cloves, minced
1 lb ground beef
salt and pepper to taste
1 t thyme
2 t paprika
1 T Worcestershire sauce
2 T brown sugar
1 T white vinegar
1  14 oz can diced tomatoes with juices
1  15 oz jar tomato sauce
2 c brown rice, cooked
1 head green cabbage, coarsely chopped
1/2 c parmesan, grated
1 c mozzarella, shredded

Heat 2 T olive oil in a deep skillet or pot over medium heat and saute onion for about 3 – 4 min until softened, then add garlic and cook for another 1 – 2 min. Increase heat to high and add ground beef and season well with salt and pepper. Cook until browned, crumbling it up as it cooks. Stir in the thyme, paprika, Worcestershire sauce, brown sugar and vinegar and cook for a couple more min before adding the tomatoes and tomato sauce. Swirl about 1/4 c water in the bottom of the tomato sauce jar and add that as well. Let simmer for about 15 min then stir in the cooked rice and remove from heat. In another large, deep, pan heat 2 T olive oil over medium high heat and add chopped cabbage. Cook, stirring almost constantly until the cabbage is about half cooked, add salt and pepper generously as it cooks, then remove from heat. Heat your oven to 350 F and grease a large casserole dish. Spread about 1/2 the cabbage onto the bottom, pressing it down a bit with the back of a spoon. Spoon half the beef mix over the cabbage, then add the other half of the cabbage and finish with the rest of the meat mix. Cover tightly with foil and bake for about 45 min, then remove foil and sprinkle cheeses on top. Bake uncovered for about 10 more min until the cheese melts, then move the dish to the top of the oven. Turn broiler on for a 1 – 2 min until the cheese begins to brown.