Author: Robert Andrews

Rowena’s Shoe Peg Salad

This recipe has been provided by Rowena Stallings – on the condition that it NEVER be brought to one of the First Church Potlucks by anyone other than her.

INGREDIENTS

  • 1 can (No.2) Le Sueur Peas
  • 1 can Shoe Peg White Corn
  • 1 cup celery (cut fine)
  • 1 bunch green onions (cut fine)
  • 1 small jar Pimientos (chopped ones)

Dressing:

  • 1/3 cup Salad oil
  • 3/4 cup sugar
  • 2/3 cup Vinegar

STEP BY STEP

  1. Mix dressing together, Pour over Vegetables.
  2. I heat the Dressing just to dissolve the sugar.
  3. Marinate for several hours or over night.

Have fun eating !!!
See you at church.
Rowena

Pasole / Posole / Pozole / Pazole

Pasole is a Mexican tradition. Making Pasole is kind of like saying you are making a Casserole.  The recipe contains hominy, and all other ingredients are based on family tradition.  Here is one recipe out of thousands.  A video from Your Life A to Z follows.

INGREDIENTS

  • 2 C white hominy ( nixtamal )
  • 1/4 C each – Shredded chicken and pork
  • 6 tomatillos
  • 3 jalapeño peppers
  • 2 poblano peppers
  • SPICES:  Oregano, cumin, diced onion
  • GARNISH OPTIONS:  Sour cream, fresh cilantro, halved tostada shells, shredded lettuce, julienne radish, onion slivers, arbol chilies, oregano, green onion

STEP BY STEP

  1. Start hominy boiling in salted water
  2. Simmer for 2-3 hours
  3. Meanwhile, wash tomatillos, and peppers
  4. Cut off stem and put into a blender (deseed peppers to decrease spice level)
  5. When hominy has finished cooking strain – reserving liquid
  6. Put hominy into soup pan
  7. Add just enough of the hominy water to allow the blender to fully process the peppers and tomatillo
  8. Combine hominy and pepper mixture in soup pan, and simmer 45-60 minutes
  9. Top with sour cream and cilantro leaves
  10. Serve with corn chips

 

Green Dip

I got this as an appetizer at a Phoenix restaurant. This is my recreation of this recipe.

INGREDIENTS

  • 1 block Cream cheese – just a few degrees above room temperature
  • 1/2 C Sour cream
  • 1 C Yogurt
  • 1 tsp White pepper
  • 1 Vadallia Onion – minced
  • 1 C Cilantro chopped small
  • 1 tsp Salt
  • 3 Artichoke hearts – minced
  • 1 tsp Garlic – minced
  • 3 Green onions – diced small
  • 1 C Shredded sharp cheddar cheese
  • 1/2 C shredded Mozzarella cheese

STEP BY STEP

  1. Heat your cream cheese just 15 seconds in the microwave
  2. Mix your sour cream, yogurt and white pepper into your cream cheese
  3. Mix in onion, cilantro, salt artichoke, green onions and garlic
  4. Mix in your cheeses
  5. Microwave another 15-20 seconds
  6. Mix again and serve with toast points or bread sticks

 

Parker House Rolls

parkerINGREDIENTS TO MAKE ABOUT 24 ROLLS

HALF RECIPES ARE SHOWN IN PARENTHESIS

    • STEP ONE – Mix and proof
  • 1/2 C warm water
  • 1 pkg yeast ( or 1 TBL )
  • 2 TBL honey
    (HALF: 1/4 C, 2 tsp, 1 TBL)
    –

    • STEP TWO – Heat to scalding
  • 1/2 C milk
  • 5 TBL butter
  • 2 tsp salt
  • 3 TBL sugar
    (HALF:  1/4 C, 3 TBL, 1 tsp, 2 TBL)
    –

    • STEP THREE – Mix in glass bowl
  • 3 eggs, beaten
  • 1/4 milk powder (ideally buttermilk powder)
  • 1/4 C shortening
  • OPT: 1/2 C sourdough starter
    (HALF:  2 eggs, 2 TBL powder, 2 TBL shortening,1/4 C starter)
    –

    • STEP FOUR – Create dough-
  • 2 C AP flour (or half AP / half wheat flour)
  • More flour if needed to make the dough not too sticky
  • Reserve 2 C more AP flour
    (HALF:  1 C flour, and add more as necessary)

STEP BY STEP

    1. Mix Step One ingredients
      • Let rise for about ten minutes
    2. Meanwhile, put Step Two ingredients into sauce pan, and bring to a high simmer
      • Set pan aside to cool to just “warm”
    3. Mix Step Three ingredients in a glass bowl
    4. Add warm milk mixture
    5. Next mix the yeast mixture into the milk mixture
    6. Put into stand mixer, or use your bowl
    7. Mix, and add flour until it starts to form a dough ball
    8. Then knead on a floured surface
    9. Add more flour to your floured surface  if necessary until the dough ball becomes only a little bit sticky
    10. Transfer to a greased bowl and lightly oil the top of the ball
    11. Let rise to twice the bulk  – about 30 minutes
      • IDEALLY:  Move to the fridge and let rise at least 8 hours.  Even overnight is OK
    12. Flatten with your fingers on a floured surface.  Kind of flat, but still about 3/4 inch thick.
    13. Cut into disks
    14. Place on baking sheet or pie pan with sides not quite touching
    15. Brush the top with butter
    16. Cover and let rise again for 1/2 to 1 hour in warm place.
    17. Bake 12-15 minutes in 400 degree oven.
      . . . Another source says 350° for 30 minutes
      . . . Just watch closely and remove when browned
    18. Brush top with more melted butter
    19. OPT:  Sprinkle with a bit of coarse sea salt

Very Thin Tortillas – Mu Shu

Authentic Mu Shu Pancakes

I don’t like the thicker tortillas that you find in the grocery store.  Here is a fairly simple way to make thin ones.  These also work well for Mu Shu pancakes.

INGREDIENTS

  • 1 cup sifted flour
  • 1/2 cup  very hot water
  • Scant salt

STEP BY STEP

  1. Mix flour and salt, then add extremely hot water
    What I do is put flour and salt in a food processor, and then drizzle in hot water until it starts to come together.
    The hot water breaks down the gluten so that they roll easier and flatter
  2. After adding the boiled water, drizzle in cold water until dough comes together.
  3. Mix adjusting water until dough is like playdough
  4. Wrap in plastic and let set for 30 minutes
  5. Prepare a medium-hot skillet – Cast iron is my preference – NO OIL
  6. Roll a log, and then cut in half, then in half again, then in thirds – You will have 12 pieces
  7. Roll into balls, and then flatten into thick disks – hockey pucks
  8. Brush sesame oil onto the top of HALF of them
  9. Stack two disks (oil in between) and roll out until about 7 or 8 inches in diameter
  10. Put a pair into a non-greased skillet on 350-400º for 30 seconds
  11. When the edges start to become translucent (about 30 seconds) flip the pancakes as a pair
  12. Cook the second side for about 30 more seconds
  13. Flip the two together and cook the first side again for only 10-20 seconds more
  14. Remove the pancakes to cool just a little bit, then separate
  15. See tips below on keeping them from drying out

To keep Mu Shu Pancakes from Drying Out

  1. Place finished pancakes in shallow covered bowl – like a glass pie pan
  2. Put microwave-heated wet cloth at the bottom of the bowl
  3. Put a plate on top of the cloth so the pancakes do not become soggy
  4. Cooked side always goes up.
  5. Put a pan lid on top of the bowl to keep the moisture in.

 

Mu Shu Pancakes – Video

Here is a video that shows how to roll the pancakes together. It is kind of hard to visualize above.  They fold the pancakes into quarters.  Although that is very common, I don’t like that because they tend to stick together that way.

Mu Shu Crepe Pancakes

INGREDIENTS

  • 3 TBL melted butter
  • 1 C whole milk
  • 1/2 C flour
  • 1/2 tsp salt
  • 2 eggs

STEP BY STEP

  1. Pulse together flour, salt, eggs and butter
  2. Add milk, and pulse just to mix
  3. Strain using a fairly coarse strainer
  4. Let batter rest for 30 minutes to let the glutens relax
  5. Cook in buttered crepe pan until cooked, but not browned
  6. Stack on plate to store and serve

Finish on a floured surface. If you have a scale, 120 – 130 mg ball of dough is perfect for pancakes. Roll balls, then cover and set them aside for 30 minutes

Greens Salad with Dried Fruit

Greens Salad with Dried Fruit
Greens Salad with Dried Fruit

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

INGREDIENTS

  • 2 portions Spinach
  • 1 portion Kale
  • 1 portion Collard Greens
  • 3 Radishes
  • 1/4 C Golden Raisins (Grocery)
  • 1/4 C Dried Cherries (Costco)
  • 1 Tomato (Grocery)

We shop at a small immigrant grocery next to Fatoush Restaurant ( 4426 N 19th Ave, Phoenix, AZ 85015 ) near 19th Avenue and Camelback. Most Eastern restaurants will have yellow raisins.

STEP BY STEP

  1. Wash each ingredient with full immersion, then dry the veggies and leaves, discarding the water.
  2. Prepare the large bowl with iced water for cooling the heated greens
  3. Cut the tomatoes into bite sized pieces.
  4. Use a crinkle cutter to cut your radishes into medallions.
  5. Tear stems off spinach and tear leaves into bite sized pieces.
  6. Cut Collard Green and Kale stems off, and discard stems
  7. Heat a large pan with a little water in it.
  8. When water begins to show “hot water bubbles” put in Kale and Collard Greens and cover for 30-60 seconds.
  9. Dump Greens into ice bath to stop cooking and wilting process.
  10. Dry or spin cooled greens, then discard water in bowl, rinse and dry to use in the next step.
  11. Combine all ingredients in clean bowl and toss gently.
  12. Toss with oil or dressing of your choosing.

 

Three Grain Veggies

Three Grain Veggies
Three Grain Veggies

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

INGREDIENTS

  • 2 TBL brown rice
  • 2 TBL barley
  • 2 TBL basmati rice or other white rice
  • 8 leaves Spinach
  • 4 leaves Kale
  • 4 leaves Collard Greens
  • 1 Radish
  • 8 Golden Raisins (Grocery)
  • 8 Dried Cherries (Costco)
  • 1/4 CUP leftover chicken, beef or pork – shredded

STEP BY STEP

  1. Wash each ingredient with full immersion, then dry the veggies and leaves, discarding the water.
  2. Prepare the large bowl with iced water for cooling the heated greens
  3. Rinse rice until water runs clear.
  4. Mince radish
  5. Tear stems off spinach and tear leaves into bite sized pieces.
  6. Cut Collard Green and Kale stems off, and discard stems
  7. Heat a large pan with a little water in it.
  8. When water begins to show “hot water bubbles” put in Kale and Collard Greens and cover for 30-60 seconds.
  9. Dump Greens into ice bath to stop cooking and wilting process.
  10. Dry or spin cooled greens, then discard water in bowl, rinse and dry to use in the next step.
  11. Cut uncooked spinach into julienne strips
  12. Chop cooked greens into medium sized pieces
  13. Combine all ingredients in clean bowl and toss gently.
    COOK RICE
  14. Measure rice (eg 1/2 Cup) and place in pan on stove to begin heating and browning
  15. Heat 2x the amount of rice (eg 1 Cup) of water in the microwave until it begins to boil
  16. Pour in with browning rice and add salt to taste
  17. Turn heat as low as possible, cover and wait… you cannot hurry rice.
  18. Stir to keep from sticking every 10 minutes
  19. In 40 minutes, dump rice into a colander, discarding whatever water has not been absorbed.
  20. Toss gently with all other ingredients and serve hot

COMPOSTING MADE EASY

If you wish to begin your own composting, the stems and bits from this recipe will be a good first ingredient. The City of Phoenix Waste Management cuts off the bottom, and drills holes in the sides of their trash barrels with broken wheels; and sells them for $5 each. These make excellent compost bins. Visit the recycle center at 37th Avenue and Buckeye Road to buy one.

Published in Grandpa’s Corner – IRC Volume 1, Issue 4

Southern Winter Soup

Southern Winter Soup
Southern Winter Soup

Grandpa created and submitted this recipe to The International Rescue Committee for inclusion in its Gila Farm Cooperative CSA Newsletter. This is a program that we subscribed to, and prepaid for, which gives the farmers money for seeds. Throughout the coming year, we get all sorts of greens and other produce fresh from the farm.

This is also great if you are traveling and get a chance to sample the street side farmer stands or a local farmers’ market.

Use 16 oz of canned stock, or make your own. It’s much healthier and really easy.  Here is a link to Grandpa Cooks HOMEMADE MEAT AND VEGGIE STOCK.

Fill with DISTILLED water to cover two inches over top of ingredients

INGREDIENTS

  • 16 oz stock
  • Handful of mustard greens (chopped)
  • Handful of Collar Greens (chopped)
  • 2 green onions (diced)
  • 1 stalk celery (diced)
  • 1 carrot (julienne strips or peeler strips, then chopped)
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

STEP BY STEP

  1. This is about as easy as it gets…
  2. Bring stock up to a simmer
  3. Add ingredients
  4. Let simmer for 30-45 minutes
  5. Serve with bread or even better BISQUICK DROP BISCUITS.

 

Po’ Boy Sandwich Roll

This creates a nice soft bollito that is great for making a po’ boy.

INGREDIENTS

  • 1 TBL dry yeast
  • 1 TBL Nonfat Dry Milk
  • 1/2 TBL Sugar
  • 1 tsp Salt
  • 2 C AP flour (I plan to try swapping 1 Cup of cake flour next time)
  • 1 C Hot Water (120-130 F)
  • 1/2 TBL Butter
  • 1/2 TBL cold water

STEP BY STEP

  1. Mix together 1 Cups flour, yeast, dry milk, sugar and salt
  2. Pour in the hot water and butter, mix well
  3. Add remaining flour 1/2 cup at a time. Switch to hook near the end of flour
  4. Add additional flour 1 TBL at a time to get to an elastic ball that is not TOO sticky, but better sticky than too dry.
  5. Knead on medium speed 2 for 10 minutes
  6. Turn dough out onto floured surface and knead with your hands, folding over and over until it is NOT sticky, and dough springs back when you push a finger into it.
  7. Shape into a ball, oil lightly, and place in large glass bowl at least 3x the size of the ball.
  8. Let rise until doubled in size – about 1 hour
  9. Turn out onto a lightly floured surface. Knead briefly to allow large bubbles to escape.
  10. Place pan of water in the oven
  11. Start oven preheating to 350º
  12. Divide into 2 pieces, shape into two torpedoes, and cover loosely with saran and let rise for another 60 minutes on top of the stove
    The dough should double easily in 45 min
  13. Brush dough with cold water, slash across the top and bake for 40 Minutes
  14. Rotate half way through for even color – do not over-bake
  15. Cool on a rack

 

Grandma’s Spinach Pasta

Grandma LOVES spinach pasta. This recipe was designed to make quick, but good, spinach pasta using a Kitchen Aid, and will make a total of about eight servings. We’ve also substituted Collard Greens and Kale with excellent results. Since I created this recipe though, I found a great source of spinach pasta at Amazon.com. CLICK HERE to see what I buy these days. Even Grandpa takes a quality shortcut now and then.

pasta

INGREDIENTS

  • 4 C AP Flour
  • 1 block froezen spinach (drained, chopped and squeezed)
  • 3 eggs
  • 1 tsp salt
  • 1/2 C Flax
  • 1/2 C Whole Wheat Flour
  • 1/2 C water
  • 1/4 C EVOO

STEP BY STEP

  1. Mix until like Playdough
    Add a spoonful of water or a spoonful of flour to adjust if necessary
  2. Cut into four pieces
  3. Roll into skinny long rope – about 12 inches long
  4. Roll to about 1/4 inch with rolling pin
  5. Put into pasta roller at 1 for one pass
  6. Fond and repeat on 1 about four more times
  7. Return into pasta roller at 3 for three more passes
    NOTE: The continued rolls will improve the consistency of the resulting pasta
  8. Put through pasta cutter, controlling the strands as they come out
  9. Hang over board or broom handle for 20-30 minutes in four separate groups
  10. Take each group and divide again into 4-8 groups and wind VERY LOOSELY into nests
  11. Set aside to dry for 24 hours before bagging and storing
    Make sure they dry out before storing or they will mold
  12. Will keep about two weeks.  Four in the refrigerator.

Potato and Cheddar Cheese Soup

soupINGREDIENTS

  • 2 strips sliced bacon, cut into pieces
  • 1/2 onion – chopped
  •  2 large russet potatoes – peeled and chopped ( see note below )
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 ounces cheddar, grated – about 1 cup)
  • 2 TBL chopped chives or scallion tops

STEP BY STEP

  1. In a large saucepan, cook the bacon until crisp
  2. Remove the bacon and set aside on a paper towel
  3. Pour off all but 1 tablespoons of the bacon fat
    If you don’t have 1 tablespoons, add a bit of canola oil
  4. Reduce the heat to low
  5. Add the onion and cook until softened – about 5 minutes
  6. Stir in the potato pieces until they start to brown
  7. Add water and salt and bring to a boil
  8. Simmer, stirring occasionally, until the potatoes are tender, 15 to 20 minutes
  9. If you want a creamy soup, pour the soup into a blender and puree
    For a more rustic soup, use a potato masher to do most of the work.
  10. Return the potatoes to the pan
  11. Still over low heat, add the cheese bits and stir until melted
  12. Remove the pan from the heat
  13. Taste the soup and season with salt, pepper or cumin to the desired taste
  14. Serve the soup topped with the bacon and chives, and a dollop of sour cream

MORE STUFF YOU NEED TO KNOW

  • Boiling potatoes have less starch than baking potatoes and consequentially hold together better when boiled. This is why they are used in dishes such as potato salads. Not in this soup, though. Since we want most of the potato to break down into smaller pieces and thicken the soup, baking potatoes are preferred.
  • For Vichyssoise, prepare soup as above, then add 1/2 cucumber – peeled and seeded and 1 TBL  light cream.  Let soup chill, then add Vichy ingredients and blend in a blender until smooth.  Refrigerate several hours.  Garnish with chopped chives.
  • SAFETY TIP:  If you blend your hot soup, DO NOT put the lid tightly on the blender.  The explosion of hot air will spread hot potato soup all over your kitchen, ceiling and face.  Leave the lid off, and cover the top with a heavy towel or wash cloth.

 

Pot Pies – Using Puff Pastry

2016-04-06 14.05.16INGREDIENTS

  • 1/2 C chopped onion
  • 1/2 C chopped celery
  • 1/2 C chopped carrot
  • 1 TBL canola oil
  • 1/2 stick melted butter
  • 1/2 C frozen tiny English peas
  • 1 TBL flour
  • 1 TBL corn starch or potato starch
  • 1 C chicken broth
  • 1/2 C half & half
  • 1/2 tsp salt
  • scant black pepper
  • 2 C diced cooked chicken
  • 1 sheet frozen puff pastry, thawed
  • 1 egg yolk
  • 1 TBL half & half
  • Optional: Parsnips or Potatoes

STEP BY STEP

    1. Saute onion, celery and carrot in canola oil for 10 minutes
    2. Add melted butter
    3. Stir in peas, corn starch and flour, cook 1 minute, stirring constantly
    4. Gradually add broth and 1/2 cup half & half; whisk until lumps disappear
    5. Cook over medium heat, stirring constantly, until thickened
    6. Stir in salt and pepper. Add chicken, stirring well
    7. Ladle chicken mixture into oven-proof ramekins, filling to within 3/4 inch of rim – set aside
    8. Roll pastry sheets to 1/8 inch thickness
    9. Combine egg yolk, 1 TBL water and 1 tablespoon half & half
    10. Brush (what will be) the bottom with egg wash
    11. Cut pastry 1/2 inch larger than ramekins
    12. Place on top with about 1/4 inch overlap
      – DO NOT press down on the filling
      – air space is needed for both sides to become crisp
    13. Seal on the edges though
    14. Use a knife tip to ETCH a design spiral in the top similar to that shown at the left.
    15. Brush top with remaining egg mixture
    16. Poke three knife slits in the top from which steam will escape
    17. Bake at 400 degrees for 18-22 minutes until top is puffed and browned.

Corned Beef Hash

INGREDIENTS

  • 2 teaspoons canola oil
  • 1 large onion, chopped
  • 2 cups diced cooked potatoes
  • 1/2 cup chopped lean corned beef brisket (3 ounces, see Tip)
  • 1/4 cup reduced-sodium chicken broth
  • 1 TBL chopped fresh parsley
  • Salt & freshly ground black pepper to taste
  • 4 medium eggs
  • TIP: Corned beef can be purchased at your supermarket deli.   Be sure to specify lean: LEAN has ONLY 1 gram fat per ounce.  REGULAR Corned Beef has 5 grams fat.

STEP BY STEP

  1. In a large cast-iron skillet, heat oil over medium-high heat.
  2. Add onion and sauté until it starts to brown, 5 to 8 minutes.
  3. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more.
  4. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes.
  5. Add parsley and season with salt and pepper.
  6. Meanwhile, POACH FOUR EGGS
  7. Divide hash among 4 plates. Place eggs on top of hash.

 

Acorn Squash – Convection Oven

squashINGREDIENTS

  • Acorn squash
  • EVOO

STEP BY STEP

  1. Wash briefly under running water, then dry with a towel.
  2. Cut in half from stem to tip using a heavy knife.
  3. Spray both cut faces with PAM or brush with EVOO.
  4. Bake in Convection Oven or Toaster Oven face down for 25 minutes at 350 degrees.
    If you like your squash a little on the firmer side, make this only 20 minutes.
  5. Remove half-baked squash, and spray or oil again.
  6. If you have it, EVOO or melted butter, this adds a great flavor
  7. Return face up to cook 20 more minutes.
  8. Meanwhile, cream together 1 TBL sugar into 4 TBL butter
  9. Remove and cover each with 1/2 of the butter mixture
  10. Return to cook (cut side up) for five more minutes.

Note: A piece of crumpled aluminum foil makes a good base if your squash does not sit flat.

##################

Here is a recipe from Martha Stewart, where she cooks (and eats) the skin and all.

  1. Halve the squash and remove the seeds – just as done above – but this is where the similarity ends…
  2. Cut the halves in half again and again, creating about 32 thin wedges
  3. Toss with EVOO, corriander, salt, cumin, cayenne and black pepper (to taste)
  4. Bake on greased baking sheet at 425º for 20 minutes
  5. Flip wedges to bake the other side
  6. Bake another 15 minutes
  7. Serve with the skin

Hmmmmm…..  I haven’t tried this yet, but Martha has not led me wrong before.

 

Lasagna Rolls

INGREDIENTS

  • 12 whole-wheat lasagna noodles
  • 1 TBL extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 TBL tomato paste
  • 1/2 LB ground hamburger and 1/2 LB ground pork
  • 3 C chopped spinach
  • 1/2 C shredded Parmesan cheese
  • 2 tsp finely chopped Kalamata olives
  • 1/2 tsp cayenne pepper powder
  • 1/2 tsp salt
  • 3 C Grandpa’s Marinara Sauce
  • 1/2 cup shredded mozzarella cheese

STEP BY STEP

  1. Bring a large pot of salted water to a boil.
  2. Cook lasagna noodles according to package directions.
  3. Drain and return to the pot
  4. Cover with cold water until ready to use.
  5. Brown meat in skillet and set aside.
  6. Heat oil in a large nonstick skillet over medium heat.
  7. Add garlic and cook, stirring, until fragrant, about 20 seconds.
  8. Add tomato paste and cook 60 seconds
  9. Add meat and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes.
  10. Transfer to a bowl
  11. Stir in Parmesan, olives, cayenne pepper, salt and 2/3 cup marinara sauce.
  12. Spread 1 cup of the remaining marinara sauce in the bottom of the pan.
  13. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the spinach filling along it.
  14. Roll up and place the roll, seam-side down, in the pan.
  15. Repeat with the remaining noodles and filling.
    The spinach rolls will be tightly packed in the pan.
  16. Spoon the remaining marinara sauce over the rolls.
  17. Place the pan over high heat, cover and bring to a simmer.
  18. Reduce heat to medium; let simmer for 3 minutes.
  19. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes.
  20. Serve hot.

Here is a video by PDX Traveler that game me the idea for this recipe.

Fettuccine Alfredo

If you want to make it just a bit healthier, check out our HEALTHY ALFREDO SAUCE.

INGREDIENTS

  • 10 ounces fettuccini pasta – boiled 8-10 minutes
  • 1/2 cup butter
  • 5 cloves garlic, chopped
  • 1 cup heavy cream
  • 1 egg yolk
  • 2 cups freshly grated Parmesan cheese
  • 2 tablespoons dried parsley

STEP BY STEP

  1. Bring a large pot of lightly salted water to a boil.
  2. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente
  3. Drain.
  4. In a large skillet melt the butter and add the chopped garlic.
  5. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
  6. Pour about a 1/4 cup of the heavy cream into a small bowl.
  7. Add the egg yolk and beat together; put aside.
  8. Pour the remaining cream into the frying pan.
  9. Increase the heat to medium-high.
  10. As the cream starts to boil, mix rapidly using a whisk.
  11. Slowly add the cream/egg mixture.
  12. You do not want the egg to curdle.
  13. Continue whisking until well blended.
  14. Add 1 cup of the Parmesan cheese and continue to mix the cream.
  15. Pour in the remaining Parmesan and the parsley, mix until smooth.
  16. Immediately remove from stove.
  17. Serve over cooked pasta.

Picadillo

Picadillo is a mixture of ground pork or beef, onions, garlic and tomatoes. It is frequently used as stuffing for a Chile Relleno

INGREDIENTS

  • 1/4 lb. lean ground beef
  • 1/2 lb ground pork
  • 1/2 cup ready made sofrito – See Recipe
  • 1/4 cup diced bell pepper (green and yellow or red)
  • 1/4 cup chopped cilantro (1/8 bunch)
  • 1/4 cup sliced olives
  • salt and pepper to taste
  • 1 TBL tomato paste to thicken if necessary – Should be kind of like meat loaf

STEP BY STEP

  1. Brown the ground beef and pork
  2. Add Onions and cook until start to brown
  3. Add sofrito and peppers
  4. Add the olives, capers, salt and pepper, and tomato sauce.
  5. Add chopped cilantro
  6. Cook another 5-10 minutes IF NECESSARY to cook down any extra liquids.

MORE INFO

  • Picadillo needs to be moist but not runny, so not a lot of tomato sauce is used. But if you are serving it as a side dish use more tomato sauce. Usually a dish like this uses more sofrito, but I like to see the chopped spices so I reduce the amount of sofrito and add chopped ingredients – more like a pico de gallo.

Sofrito

Sofrito is a base for anything that uses tomatoes or tomato sauce. It just adds an extra dimension to your recipe.  It’s GREAT in any kind of marinara.

INGREDIENTS

  • Grandpa’s Thunder Powder – to taste
    MIRPOIX/TRINITY and FLAVOR VEGGIES
  • 1 onion (chopped fine)
  • 1 large Carrot
  • 1 stalk Celery
  • 3-4 garlic cloves (minced)
  • Optional red and green bell pepper
  • Cremini mushrooms – caramelized first – 15 minutes
  • Dry shitake – soak in boiling water, then strain – reserve liquid – destem
  • 1/2 C veggie or chicken stock
  • 1/2 C shitake strain (or 1/2 C more stock)
    ACID BASE
  • 1/2 C nice dark red wine
  • 1 TBL tomato paste
  • 2 TBL crushed tomatoes
    SACHET
  • Rosemary, sage, oregano

STEP BY STEP

  1. Saute onion, carrot, and celery in EVOO
  2. Simmer on low for about 8 minutes
  3. Optional at this point, add red and/or green bell pepper
  4. Add tomato paste and garlic and cook for another 3 minutes
  5. Add stock, wine and mushroom liquid
  6. Simmer until reduced and liquid begins to disappear
  7. Add San Marzano whole – mashed
  8. Use as you would Mirpoix or Trinity as part of another recipe

EXTRA INFO

  • Sofrito freezes very well
  • If you freeze it in an ice cube tray, you can break out the cubes and use them to flavor your spaghetti sauce bit by bit.
  • Optional to add above where you add the garlic
    • Red bell peppers
    • Green peppers
    • Cilantro
    • Ajicitodulces

 

Chili Tomato Sauce

Chili Tomato Sauce is good on sandwiches and pizza. On pasta, it can be a bit overwhelming, but if you are looking for that rush of endorphins; OK, yes… even pasta.

INGREDIENTS

  • 1 large red bell pepper
  • 1-3 fresh habañero peppers, depending on how hot you like it.
  • 1 small onion
  • 4 garlic cloves
  • 1 cup water
  • 1/3 cup of red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 6 oz. tomato sauce

STEP BY STEP

  1. Roughly chop the bell and habanero peppers, onion and garlic.  Remove seeds.
  2. Combine all of the ingredients except the tomato sauce in a pan, bring to a boil, and simmer, covered, for 8 minutes.
  3. Puree the mixture in a blender. DO NOT put lid on blender, or it will literally explode.  Use a paper towel over the top
  4. Add the tomato sauce to complete.
  5. If you don’t want any heat, just eliminate the habaneros, and you will have a good flavorful chili sauce.
  6. Or if you prefer it just a little spicy, use jalapeños instead.  Seeds removed.

Quick Refried Beans

Someimes all you want is quick and easy. Still… don’t just open a can of beans and have at it. After all, would you open a can of Tuna Fish and use it plain to make a Tuna Fish Salad Sandwich? Anyway, here is a quick recipe guaranteed to make life better.

INGREDIENTS

  • 1 can refried beans
  • 1/2 onion – chopped small
  • 1 clove garlic – minced
  • 1 TBL EVOO
  • Liquid – water is OK, reserved liquid, stock or broth is better
  • 1/2 CU Cheddar or Asadero Cheese

STEP BY STEP

  1. Brown onions in oil
  2. Add garlic
  3. Add beans and all other ingredients except cheese
  4. Add cheese at last minute and stir in
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