GO BIG OR GO HOME LASAGNA

Who doesn't like lasagna?  This amazing traditional Italian comfort food is adored throughout the world.  The recipe I use tries really hard to be authentic.  Is it?  I dunno.  But it's awesome.

Yes, it takes work, but it's well worth it.  It's big.  It's for, like, a family of 10.  But that's how I make it. It keeps well, freezes well, all that jazz.

I use GF noodles and flour, but this is taken from a non-GF bunch of recipes, so cater it to your own diet.

No, this is not low-fat healthy lasagna.  It is amazing full-fat, full-calorie deliciousness.  Deal with it.  It's fall.  We all need some extra poundage.  Winter is coming (/Ned Stark).

Bolognese Sauce:

Ingredients:

2 T. olive oil
4 slices of bacon, chopped
1 large yellow onion, finely chopped
2 stalks of celery, finely chopped
2 medium carrots, finely chopped
4-6 cloves of garlic, minced
1 pound of ground beef
.5-1 pound of ground pork
1/2 cup dry white wine
1/2 cup chicken stock
1 6-oz. can tomato paste
28 oz (about 4.5 cups) of whole, peeled tomatoes
A handful of basil leaves, chopped (or 1 T. dried basil/basil paste)
1 T. dried oregano (or fresh, if you have it)
Salt & pepper to taste

Instructions:

Heat olive oil over medium heat.  Add bacon and cook until crispy.  Add mirepoix (onion, celery, carrot) and saute until soft.

Add garlic and ground meat and cook until meat is mostly cooked through.

Add white wine, stock, and herbs, and bring to a simmer.

Add tomatoes and tomato paste.  Bring to a simmer and cook for 1 hour, at least.

 I allow mine to go for 5-6 hours over low heat to cook off as much of the liquid as possible.

Bechamel Sauce:

Ingredients:

1/4 cup unsalted butter
1/4 cup GF flour
4 cups milk
Pinch of nutmeg
Salt to taste
2 eggs

Instructions:

Heat milk in a small saucepan over medium-low heat until it comes to a simmer (stir this a lot or else your milk will burn).  Set aside once heated.

Heat butter over medium heat until melted and foamy.

Add flour and whisk until the mixture becomes foamy and has a nutty smell to it (like browned butter).

Before.

After.

Add in 1/3 of the milk and whisk until the mixture thickens.  Repeat for the next 2/3 of the milk.  If the mixture no longer thickens, whisk in more GF flour (I had trouble once the last third was mixed in).  Once the mixture is thick, add in the pinch of nutmeg and salt.  Set aside to cool a bit, and then whisk in the 2 eggs (I  do this so that the bechamel "sets"and the lasagna doesn't get too goopy) until well-blended.

Lasagna:


Ingredients:

1 recipe Bolognese Sauce
1 recipe Bechamel Sauce
Pack of 12-15 GF lasagna noodles (mine had 13, of course)
500 g mozzarella cheese, grated (about 3-4 cups grated total)
2 T. dried parsley (or fresh, just use more)

Instructions:

So I took this picture and forgot to take any of the layering ones XD.

Spray a large 9x13 inch (I think that's the size?) casserole dish with olive oil.  Place a ladle-full of the bolognese sauce in the bottom of the pan to prevent sticking.  Place a layer of noodles over that, slightly overlapping the edges.  Spread a layer of sauce over them (I put sauce down until I can't see noodle poking through).  Spread half of the bechamel over that.  Take 1/3 of the mozzarella and sprinkle it evenly over the dish.  Sprinkle half the parsley over that.  

You may now choose to either repeat all the layers (noodles included) or skip the noodles. This is to your preference.  I like a middle layer of noodles in my lasagna.  I find that it gives it more structure.

When done, place a final layer of noodles over the top.  Spread a small amount of the sauce over this noodles, cover with aluminum foil, and allow to stand while you preheat the oven to 375 degrees Fahrenheit.

Bake for 25-30 minutes, and then remove the foil, add the rest of the mozzarella, and bake for another 20-25 minutes, until the edges are bubbly and the top is browned all over.

It's a bit too brown.  But I like that.

Allow to cool for 15-20 minutes and serve.  With a salad, if you must.

I ate 2 plates of it.  Oh my gooooooood, I am so full.

Also, yes, I know my blog is no longer really low-carb.  I'm trying to think up an awesome new name.  Have patience.

Chunky Beefy Pumpkin Chili

It's fall, and that means sometimes we need some delicious stick-to-your-ribs, hearty food.  Chili is one of my favorite things--it is so healthy for you, and yet so tasty and satisfying!

This makes a TON of chili.  I froze half of it.  So cut the recipe in half if you want.

I'm trying to write this up from memory.  I apologize if I miss something!

Ingredients:

1 T. olive oil
2 onions, chopped
4 cloves of garlic, minced
1-inch knob of ginger, minced or grated
2 chipotles in adobo sauce, minced
1 green bell pepper, chopped
2.5-3 lb beef roast (mine was shoulder), cut into 1-inch cubes
1-2 T. chili powder (to your preference)
1 T. cumin
1 t. cinnamon
1/2 t. nutmeg
3-4 cups chopped or whole tomatoes (this is approximate, use to your taste)
2 T. tomato paste
1 cup pumpkin puree
2 15 oz. cans of beans of your choice (I used kidney and black)
2 cups fresh pumpkin, chopped into 1-inch cubes
Salt to taste (at least 1 t.)

Instructions:

Heat olive oil over medium heat in a large pot.  Add the onions and saute until translucent.  Add in the garlic and ginger, chipotles, and bell pepper, and saute for a few more minutes, until fragrant.

Toss in the beef cubes and cook everything until the beef is browned.

Add in the spices, and saute for a minute or two (let the spices bloom!).

Add in the tomatoes, tomato paste, pumpkin puree, and beans.  Bring to a simmer and cover, cooking for 20-30 minutes or until the beef is tender and cooked-through.

About 20-30 minutes before serving, add in your fresh pumpkin chunks, and cook until tender.

Taste and correct any seasoning and add salt.

Serve hot with your choice of toppings!  This is also fantastic leftover.



NOTE:  You could easily make this vegetarian/vegan by removing the beef.  Also, I think subbing sweet potato or another squash for the pumpkin would 100% work.  All of this could also be tossed into a slow-cooker and allowed to cook all day/night!

Mulled Apple Cider (Booze Optional)

Something simple and warming for these cool/cold fall nights!

Ingredients:

6 cups unpasteurized apple cider (or, you know, whatever you can find)
10-15 whole cloves
4 3" cinnamon stick (my store has 3 or 6", so I thought I'd specify)
1 teaspoon whole allspice
1 1" knob of ginger, peeled and sliced
1 orange, halved, and zest sliced off in thick chunks
3/4 cup of rum (or, you know, to your taste/boozy preference) (optional)

Instructions:

Combine everything together in a saucepan.  Bring to a simmer over medium-low heat and simmer, covered, for 20 minutes.

Strain into a pitcher/bowl.

Serve hot!

Pork Chops with Poblano Goat Cheese Sauce

This is a really simple and versatile recipe with a Southwestern flair to it.  It comes together really quickly and feel free to play around with it!  Credit where credit is due, here is where I got it: http://www.bitchincamero.com/2009/05/pork-chops-with-goat-cheese-roasted-poblano-sauce/

Ingredients:

6 pork chops (original recipe said on-the-bone, but I had center cuts)
Salt & pepper to taste
1/2 t. chili powder
1/2 t. lemon-garlic seasoning
(play around with the seasonings, I did it to taste)

2 poblano peppers, stemmed and seeded
1/2 cup-1 cup chicken stock (depending on how thin you want your sauce)
6 oz. soft goat cheese

Instructions:

Preheat your broiler to high and brush poblanos with oil.  Place on a foil-lined baking sheet, cut-side down, and boil 4-6 inches from the broiler for 10-15 minutes, or until the skin is charred.  Remove from the broiler and place in a bowl, covered with plastic wrap, for 20 minutes.  After this, you should be able to peel away the charred skin.  I couldn't, seeing as my poblanos were very thin-fleshed, so I just threw everything in, charred and all.

Sprinkle your pork chops with seasoning and prepare them as you like.  Grilled, broiled, baked, seared, however.

Heat chicken broth and goat cheese in a small saucepan, until the goat cheese has melted down.  Place in a food processor with the poblano peppers and process until smooth.

Pour over pork chops and serve!  I ended up browning my chops and then baking them with the sauce on them, which made them look less than appealing, but they really tasted great!  It's a very versatile recipe, and I think it'd be easy to add in your own spin on the recipe for whatever tastes you're accommodating.

Served with pumpkin soup and steamed broccoli.

Spicy Pumpkin Soup

Pumpkin isn't just for desserts!  I made this up, completely, after not being satisfied with any pumpkin soup recipes I found.

It has some flavors of both Southwestern and Asian cuisine, which (surprisingly) pair together nicely.  I would have loved to add some red curry paste if I'd only had it.  It pulls together very quickly.

Having a cold, my sense of taste is kinda crappy, so I was told I overseasoned this.  Take measurements with a grain of salt.

Also, it can easily be made vegetarian/vegan if you switch out the chicken stock for vegetable stock and the butter for olive oil/an oil of your choice.

Enjoy!

Ingredients:

2 T. butter
2 small onions, chopped
3 cloves of garlic, minced
1-inch knob of ginger, minced
1 t. chili powder
1/2 t. cumin
1/2 t. paprika
1 t. thyme
3 cups pumpkin puree
2-3 cups chicken stock (depending on how thin you want your soup)
1/2 cup coconut milk
Salt to taste

Instructions:

Heat butter in a saucepan over medium heat.  When butter bubbles and foams, place onions, garlic, and ginger in the pan.  Saute until onions are cooked through and slightly caramelized, about 10 minutes.

Add in the spices and herbs and allow to cook for a few minutes more.

Add in the pumpkin and chicken stock, bringing it to a simmer.  Allow to simmer for 10-15 minutes.

That chunk is some frozen puree.

If you prefer, pour your soup into a blender and puree.  I didn't only because I'm ill and didn't want to clean yet another thing :D.

Accompanying meal will be posted tomorrow.

About 10 minutes before serving, reheat your soup (if you've let it sit) and add the coconut milk.  Salt to taste.  Simmer and serve hot!

Pumpkin Puree

Just an alert, ladies.  Apparently when you drop below 20% body fat, your hormones can get all out of whack and cause lady problems.

Thank goodness it's fall, and I'll be gaining winter weight anyway.

Speaking of fall, I love October.  Why do I love October?

Pumpkins.

Now, people.  Pumpkins are not just for carving.  Or, what people seem to do here, just setting out on your porch as decorations.

Pumpkins are for eating.

I get sad watching the untouched pumpkins just sit and rot at all the houses in the area.  I want to steal them and put them to use in delicious desserts and soups and meals.  Make tasty snacks of their pepitas.  Feast on their delicious flesh.

Don't buy canned pumpkin puree.   Just make your own.  I got about 16 cups (that's almost 4 liters, Europeans/anyone NOT in 'Murica) out of a single pumpkin.

It was a huge pumpkin, yes.  But ONE.  That I bought for $2, because apparently pumpkins are sold dirt cheap here since no one uses them as food.

Excuse my pale and sickly appearance.  I was tired and not feeling 100%.

So how do you do this?

Preheat your oven to 325 degrees F, and prepare 1-2 baking sheets with oil/cooking spray (depends on how big your pumpkin is).

Take your pumpkin.  Cut out the top, like you would prepping it to carve.

Cut it in half.

Scoop out the guts/seeds (save the seeds to make tasty snacks!).

Some people proceed to cut it into smaller pieces, but I don't.  I find it easier to roast two halves.

Spray/brush cut sides of the pumpkin halves with olive oil.  Place cut-side down on prepared baking sheets.

Bake in the oven for 40-50 minutes (mine took about an hour), or until a fork easily pierces the skin.  Allow to cool.

Scoop flesh out of the skin and place in batches in a blender/food processor.  Puree.

This is half the pumpkin's puree.

I then pour mine into little freezer bags, in 2 cup portions, and freeze most of it for later use.

The possibilities are endless!

Szechuan Eggplant

From everything I've ever seen, Szechuan means hot.  You are warned.

I had Szechuan eggplant hotpot at a Chinese/Thai/Japanese fusion restaurant in Maryland last spring.  It was delicious, saucy, and spicy (but not spicy enough, no matter how much I tell them to make it HOT).  I HAD to find a recipe for making it at home (especially since going gluten-free), and I did.

This is the basic recipe.  When I have it on my plate, I end up adding more heat with Szechuan peppercorns and more Sriracha.

Ingredients:

1/2 pound of ground pork
2 T. soy sauce
Ground black pepper

Sauce:
2 T. sesame oil
2 T. soy sauce
2 T. brown sugar
3 T. chili-garlic paste (usually, I use Sambal Oelek, but I ran out the other day, so I used Sriracha)
1 T. rice wine (I did not have this, and used white wine.  I have also heard gin delivers a very similar flavor.)

1-2 large eggplants, sliced into fat sticks
1-2 bell peppers (red and green), optional
1-inch knob of ginger, sliced into matchsticks
1 T. cornstarch dissolved in 1 T. water
Half a head of garlic, minced

Instructions:

Look how cheap ground pork is!!!!

Place ground pork, 2 T. soy sauce, and black pepper in a small bowl to marinate.  Allow to sit in fridge for at least 1 hour.

Mix together the sauce ingredients in a small bowl.  Set aside.

Heat a wok over medium-high heat.  Add pork mixture, ginger, and garlic.  Stir-fry until browned.

Add in bell peppers and eggplant.  Stir-fry for a few minutes to brown the eggplant.

Throw in the sauce mixture and bring to a simmer.  Turn heat down to medium and allow stir-fry mixture to cook until the eggplant is cooked through, 5-10 minutes.  Stir frequently.

I put a lid over it so the eggplant would cook more evenly.

Add in the cornstarch and water mixture, bring to a boil, and allow the mixture to thicken.

Serve immediately over rice/quinoa, or all alone if you like!  I was so hungry, I didn't take a great picture...but it was delicious!

If you like heat...I suggest investing in some Szechuan peppercorns.  I prefer it with about a teaspoon of them added to the recipe, but a lot of people don't like how hot it gets, so I just add them after.

Spicy Chicken and Tofu Veggie Stir-Fry, and a Mini-Rant

Uggggh, I wrote this up last week and never got around to posting it. >.<

Sorry, readers!

Mini-Rant!

Can we, in the food world, stop labeling everything that might have a mere smidgen of vegetable, fruit, or whole grain in it as "healthy"?

People are deceived by the word healthy.  They take it to mean that the food item is nutritious, or--the even bigger fallacy--that the food is now magically light and will help them lose weight.

Your choco-vanilla-caramel-glazed-pound-cake-with-3-sticks-of-butter-and-half-a-pound-of-sugar may have an apple or a zucchini in it, but, please, people, don't play coy.  It's not "healthy".  Sure, there might be a few more vitamins added, or some fiber, but COME ON.  It's still 400+ calories a slice and loaded with carbs and fats (which, no, are not inherently bad, but I digress).

When your pie or crumble contains a few hefty cups of sugar, it's no longer light, no matter how much fruit you put in it or how many antioxidants are in those berries.

I feel like people get duped by all the hefty mislabeling of food already--can we not contribute?  Let's just call a spade a spade and stop trying to fool ourselves that a buttery, sugary dessert can be eaten in large quantities with no consequences to our health and waistline.

The secret is not throwing a healthy food item into your baked goods--the secret is self-control and moderation.

/Mini-Rant

On with food!

It's stir-fry week.  Why?  I have a lot of random veggies, cheaper meats, and don't want to spend much time cooking.

Stir-fries are fantastic because it's so easy to use whatever meat or vegetables you have on hand.  And it's quick and a lot of food for very little money!

Ingredients:

1 1/2 lb. chicken breast, in bite-sized pieces (I only had 1 chicken breast, so I also used about 300 g. firm tofu)
2-inch knob of ginger, cut into matchsticks
1 T. cornstarch
2 eggs, whisked

1/2 lb. bacon (I used a bit less...about 5 slices), chopped

1 small head of broccoli florets, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 bunch of scallions, chopped into 1/2 inch pieces

1 T. chili-garlic paste, such as Sambal Oelek
2 T. brown sugar
1/2 cup soy sauce

Instructions:

Toss chicken, tofu (if using), ginger, cornstarch, and eggs in a bowl and set aside.

In a small bowl, whisk together the chili paste, soy sauce, and brown sugar.  Set aside.

Chop all vegetables, set aside.

Chop bacon.  Yup, set aside.

A secret of stir-fries: Place everything in order before you cook!  

Heat a wok or a large, deep skillet over high heat (woks are really better for this).  Toss in the bacon and cook for 4-5 minutes, until well-browned and fat has rendered out.

Add the chicken mixture.  Cook until browned and mostly cooked-through.  ALWAYS STIRRING.

Add the peppers and scallions.  Cook for 2-3 minutes, then add the broccoli, and cook for another few minutes.  ALWAYS STIRRING.

Add the sauce.  Turn the heat down to medium-high heat (closer to medium, really), bring to a simmer, stir frequently, and cook until the vegetables are cooked and the sauce thickens up.

Remove from heat and serve, over rice if desired!  I didn't have rice, so I cooked up some quinoa in chicken broth, water, and a bit of soy sauce.

Enjoy!

Of Texas and October

Good day, everyone!

I have been absent a couple of weeks, I apologize.  I went on a trip to visit my grandparents in west Texas, and ended up getting stuck there longer (apparently, leaving Texas while it's raining is nearly impossible!).  Had a great trip, saw some family, managed to get glutened almost every day(death), BUT I kept up my running and made it to 3 miles by the end of the trip!  With no more foot injury!  It still aches after a long run, but it feels like that muscle-fatigue-ache rather than oh-no-I-am-dying-please-amputate-my-foot-pain.

I went to a meetup of geeky women yesterday (from meetup.com) and I think I have met some great new people, and I was even (possibly) invited to do the Color Run in Montreal in a couple of weeks.  So excited!  They're also doing some amazing-sounding scavenger hunt in Montreal for Halloween, so I am totally in for that.  You know, since Charles doesn't really seem up for making plans :P.  Silly grown-ups, Halloween isn't JUST for kids!

As for recipes, right now, I don't think I have anything on tap.  I haven't been cooking a whole lot, clearly, so I will get on making some delicious foodstuffs for you all to make!

Happy October, everyone!  Fall is setting in nicely, and *gasp* I can put up my Halloween decorations now!!