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Baked Beef and Cheese Pasta
Posted By
HelenFern
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Beef,Casseroles |
9 Comments
Sometimes I’m looking for something warm and comforting but I really don’t want to cook. This baked dish combines the savory delight of a cheeseburger with the total comfort of a bowl of macaroni and cheese. And it’s easy!
What’s in the casserole?
This dish is made with ground beef, onion, pasta, spices, cream of bacon soup and cheese – lots of cheese.
I know you’re thinking, what? cream of bacon? Yep. It’s by Campbells and it’s new – and it really has bacon in it!!
But if you can’t find it or don’t want the bacon, cream of mushroom, cream of chicken, or even cheddar cheese soup will work.
Be creative! It’s your meal.
What Makes it Comfort Food?
Mac and cheese is a classic comfort food. And a big, juicy cheeseburger fits the bill every time.
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Mixing the two makes it extra comfort!
Making the baked casserole –
Cook your pasta first. Once it’s done, drain it, but save 1/4 cup of the water. Set aside.
Next brown the beef in a large, ovenproof skillet.
Crumble the beef an put it into the hot skillet. Cook it until it is almost all browned.
Place the minced onion, lemon pepper, and salt on the top. Stir well.
Stir in the soup and pasta water. Mix it well.
Stir in 1 cup of the cheddar. When it’s well mixed, add more salt and pepper to taste.
Top it with the remaining cheddar and bake at 350 degrees for about 30 minutes. The top will be bubbly and a little bit browned.
Posted By
HelenFern
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Ethiopian,Internationally Inspired,Soup |
11 Comments
The next soup I made was inspired by Ethiopian flavors – and I think it’s my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.
What Flavors are in Ethiopian Foods?
The flavors of Ethiopia are unique. There is a variety of sweet, savory, earthy and tart all in the same dish. Spices, like ginger, cardamom, turmeric, cinnamon, nutmeg, and black pepper are typical. Niter kibbeh, a spiced, clarified butter, is used in most dishes as well. This recipe uses clarified butter with added spices to the dish that would typically be in the niter kibbeh.
Also used often is berbere[6] – a blend of peppers, ginger, garlic, Ethiopian holy basil seeds and other spices from the area. I keep it in my pantry all the time. It’s great on vegetables or starches.
Foods are simmered for long enough to meld all the flavors together and coax out the richness of the spices. Most meals are served without utensils, but rather some injera bread – a flat bread made with teff flour and fermented like sourdough.
What is clarified butter?
Clarified butter is the pure butterfat from butter. All the solids and water are removed, leaving a rich fat. You can buy it, or make it.
To make it, heat some butter over a very low heat. European butter works the best because it has a lower water content to start with than American butter does. As it heats, you’ll see the solids sink to the bottom and rise to the top. Scoop the white foamy stuff on the top off (this is the milk solid). This process can take awhile – don’t rush it.
Gently strain the solids from the golden butterfat into a glass to cool. Be careful not to pour the particles at the bottom (more solids). I let mine chill for a few hours, then literally lifted the fat off the top and poured away the water.
What’s left is clarified butter.
Making the Soup –
First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.
Add the garlic and onion.
Cook gently, until the vegetables are starting to soften.
Stir in the tomatoes and broth, then bring to a boil,
then reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.
Next, use an immersion blender to puree the soup, leaving some large chunks.
Serve it hot garnished with plain greek yogurt and fresh cilantro leaves. Add some garbanzo beans or chicken if you want a main dish soup.
The next soup I made was inspired by the flavors of Ethiopia - and I think it's my favorite of the two. Flavored with garlic, onion and spices like cardamom, cinnamon, cumin and berbere (and more!). The flavors are rich and satisfying.
Course:
lunch, Main Course, main dish, Soup
Cuisine:
American, Ethiopian
Keyword:
berbere, black pepper, cardmom, cilantro, cinnamon, clarified butter, cumin, garlic, green onion, nutmeg, tomatoes, turmeric, yogurt
Servings: 4bowls
Author: HelenFern
Ingredients
1/2cupclarified butter
1/4teaspooncardamom
1/4teaspoonturmeric
1/4teaspoon ground nutmeg
1/4teaspoonground cinnamon
1/4teaspoonground cumin
1teaspoonground black pepper
2Tablespoonsberbere spice
28oz candiced or crushed tomatoes
3cupchicken or vegetable broth
plain greek yogurt for garnish
fresh cilantro leaves for garnish
Instructions
First, heat the clarified butter in a heavy pot. Add the spices and simmer on low for a few minutes.
Add the garlic and onion.
Cook gently, until the vegetables are starting to soften.
Stir in the tomatoes and broth, then bring to a boil.
Reduce heat to low and simmer, uncovered, for about 45 minutes, stirring occasionally.
Using an immersion blender, puree the soup leaving some large chunks.
Serve it hot garnished with plain greek yogurt and fresh cilantro leaves.
Southwestern Grilled Corn & Cheese Chowder with Chorizo
Posted By
HelenFern
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In
Main dish,Side Dish,Soup |
5 Comments
I froze a lot of corn this summer. I was trying to think what to make with it and my brain lit up! Chowder! But what can I do to make it special – different than just plain corn chowder. And so I decided to grill the corn first! A grilled corn chowder[11]!
Why grill? It’s too cold outside!
Grilled foods just have that little smokiness that tastes so good. Of course charcoal or wood is the best, but to just step outside and fire of the gas grill takes little effort! But what about when it’s so cold out? Do I want to put my coat on and take it off – several times? Or maybe just rush out and bear the elements? No way – not me!
I’ve considered purchasing an indoor grill[12], but until I decide, I have a grill pan that I use indoors. Does it work like a grill? Yes and no. There is no smoke to flavor it, but I add a little olive oil and a SMALL splash of liquid smoke. That helps. And it chars what you are cooking quite nicely. Often, that char itself offers a light, smoky flavor.
I also wanted it to have a unique flavor. We love Southwestern and Latin flavored foods. Mexican chorizo is one of our favorite seasoning foods. It’s great on eggs, in chili, and now, corn chowder!
Making the Grilled Corn Chowder –
Start with the chorizo and corn.
You’ll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low.
Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.
While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.
Grill the corn on high, turning it frequently. Each side should only cook 3 – 4 minutes.
When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.
When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you’ll add it.
Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.
Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.
Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.
When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.
Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.
Five minutes before serving, stir in the lime juice.
Serve hot with torn up cilantro leaves on the top.
You'll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low. Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.
While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.
Grill the corn on high, turning it frequently. Each side should only cook 3 - 4 minutes.
When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.
When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you'll add it. Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.
Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.
Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.
When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.
Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.
Five minutes before serving, stir in the lime juice.
Serve hot with torn up cilantro leaves on the top.
Posted By
HelenFern
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In
Breakfast,Chicken,Christmas,Greek,Holidays,Internationally Inspired,Main dish |
7 Comments
Christmas in Greece. The season is evident with all the lights and holiday markets, but the celebration truly begins on December 24 and goes until January 6th – the 12 days of the epiphany.
Kicking of the celebratory traditions is the the chicken soup eaten after returning from midnight mass. Many people have been fasting and this delicious soup is a gentle way to break that fast and begin the celebrations.
Christmas in Greece
Christmas in Greece is similar to other parts of the world, with a few exceptions.
Being surrounded by the sea, it is tradition to decorate a boat or ship, called a karavaki. Since the 19th century, trees have become more popular and many people do both.
And there are no presents on Christmas day. St. Basil (Saint Agios Vasilis) comes on New Year’s day to bring gifts.
Christmas dinner includes chicken, lamb or pork and a lot of different sides, like yiaprakia (stuffed cabbage leaves), and Christopsomo (Christ’s bread).
And there is more on New Year’s Day, including the Vasilopita (St. Basil’s Cake) – a sponge cake with a gold coin baked in. Whoever gets the slice with the coin will be blessed with good luck for the year.
Making the Avgolemono Soup
Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.
Start by seasoning the chicken on both sides with kosher salt and pepper.
Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.
Add the onion and cook for about 3 to 4 minutes.
Stir in the garlic and cook another minute or two.
Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.
While it’s cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.
Cut the chicken into chunks and return to the pot.
Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.
Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.
SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better.
Stir the eggs into the soup. Add salt and pepper to taste.
Serve with fresh parsley or dill and a drizzle of olive oil on top. We gobbled this one up!!
Avgolemono soup is a chicken and rice soup with a tart lemon and egg base. It is really easy to make and tastes fabulous, although it does take time to simmer.
Course:
Breakfast, dinner, Main Course, main dish, supper
Start by seasoning the chicken on both sides with kosher salt and pepper.
Heat 3 tablespoons of olive oil (preferably Greek) in a heavy pot. Sear the chicken on both sides.
Add the onion and cook for about 3 to 4 minutes.
Stir in the garlic and cook another minute or two.
Add the broth and the bay leaf, bring to a boil, then reduce heat and simmer for about an hour. After an hour, remove the chicken from the stock and set aside to cool.
While it's cooling, add the rice to the pot and cook on medium for about 20 minutes, or until the rice is soft.
Cut the chicken into chunks and return to the pot.
Separate the eggs. In a medium bowl, whisk the whites until they are foamy and white.
Next whisk in the yolks, then the lemon juice, whisking for about 3 minutes.
SLOWLY, whisk in a ladle or two of broth to temper the eggs. This keeps them from becoming stringy and helps them to blend into the broth better. Stir the eggs into the soup. Add salt and pepper to taste.
Serve with fresh parsley or dill and a drizzle of olive oil on top.
Recipe Notes
Copyright 2023 Lazy Gastronome
Καλά Χριστούγεννα – Merry Christmas
Leave me a comment – I’d love to hear your thoughts!
Posted By
HelenFern
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In
Main dish,Soup |
4 Comments
I froze a lot of corn this summer. There was a lot at a good price – a good year for corn I guess. And, now that the weather is colder, a bowl of warm and hearty chowder is in order. So get out the soup pot and enjoy!
Making the Chowder –
Chowder and soup are just a little different. Soup is brothy and thin, whereas chowder is chunky and thick. It’s almost right between soup and stew.
Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.
When the salt pork is starting to get crisp, add the butter to the pot and heat until it’s melted.
Stir in the potatoes[30], carrots, onion, garlic and herbs. Gently cook on low for about 10 minutes, stirring occasionally.
Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.
Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.
Reduce heat and cover, then simmer on low for about 20 to 30 minutes.
The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.
Last, stir in all the herbs and simmer for 10 to 15 more minutes. Adjust the amounts of the spices to your tastes.
Garnish with chopped green onions and serve with warm cheesy bread[31].
3sprigsfresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
2cupyellow potatoes, chopped
2cupsfresh or frozen corn kernals
1/4cupflour
3cupschicken broth
1cupcream or half and half (I used oat creamer)
1teaspoonfresh cracked pepper
1/2teaspoonlemon pepper
1teaspoongarlic salt
1teaspoonsmoked paprika
1/2teaspoonbalsamic vinegar
Instructions
Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.
When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.
Stir in the potatoes, carrots, onion, garlic and herbs. Gently cook on low for about 10 minutes, stirring occasionally.
Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.
Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.
Reduce heat and cover, then simmer on low for about 20 to 30 minutes.
The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.
Last, stir in all the herbs and simmer for 10 to 15 more minutes.
Garnish with chopped green onions and serve with warm bread.
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