Mexican Feast – Coleslaw, Black Bean Dip and Taquitos with White Sauce

Mexican Feast

Mexican Feast

Recipes in this Post

This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.

I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.

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Asian Ginger Tuna Steaks and Caramelized Carrots

Recipes in this Post

A few weeks ago, there was a lovely tuna steak on sale at the local supermarket. It was just big enough for Spane and I to share. I got it, put it in the freezer and forgot about it. This afternoon, I took it out for dinner.

Spane has been bugging me to make Macaroni and Cheese, and I went to my local Vons to get the cheese I needed a few days ago. I really think that Mac and Cheese requires white cheddar. This time, I had a little bit of medium cheddar left over, some bits of Colby from a cheese tray, and some mozzarella I used to make Risotto Rice Balls. I did not have bread crumbs, I used them all up with the Rice Balls and the Chicken Croquetas, so I took a large heel of sour dough and ran it through the food processor,and used that.

The cheese tray that we had on Monday night had the ubiquitous carrot pieces, and there were some of those left that would make a good vegetable to go with our dinner. I decided I would make the carrots the same way my mother made them.

I decided to use an Asian marinade for my tuna. Spane really loved it, with the carrots and, of course, the Mac and Cheese.

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Lasagna alla casa di Boswell

Recipes in this PostLasagna alla casa di Boswell - ricotta spinach sausage

A few days ago, I found a box of no-cook lasagna noodles in the sale section of the store. I had never tried no-cook lasagna noodles, so I bought them with the intent of making my own version of Lasagna.

I have been making this lasagna for many years, and it seems to get better every time.  Yes, it is time consuming, but the rewards for the taste buds are worth the time and effort.

I do not make a standard red sauce, although there are tomatoes in the sauce.  There is a lot of meat – a little over three pounds all together.  Mushrooms sautéed with shallots in butter and sherry. Italian sausage cooked and sliced on the bias.

I don’t like ricotta cheese, I never have.  A lot of people who don’t like it use cottage cheese instead, but although I don’t like the texture of ricotta, I do like the flavor, so to compensate for the texture, I add spinach, nutmeg and Parmesan to the ricotta.  It gives nice flavor with more nutrients as well.

This is a great lasagna. Don’t let the complexity of this dish put you off. Once the sauce is done, you are home free.

Recipe: Lasagna alla casa di Boswell

Ingredients

Sauce
  • 1 pound Ground beef
  • 1 pound Ground pork
  • 2 Garlic chopped
  • 1 Onion chopped
  • 2 Carrot chopped
  • 1 Green pepper chopped
  • 1 teaspoon Italian seasoning
  • 2 cups Milk
  • 1 teaspoon Oregano
  • 1 cup Red wine
  • 1 can Whole tomatoes
  • 1 tablespoon olive oil
– Ricotta Layer –
  • 2 cups Ricotta cheese
  • 1 package Frozen spinach
  • 1/4 cup Parmesan
  • 1 teaspoon Nutmeg
– Mushroom Layer –
  • 10 Mushroom sliced
  • 1 Shallot chopped
  • 1 teaspoon Dry sherry
– Other Layers –
  • 1 pound Italian sausage sliced
  • 2 cups Mozzarella sliced
  • 1 package Lasagna Noodles cooked (or uncooked in this case)
  • 1 teaspoon sea salt

Instructions

Make the sauce
  • Heat a large sauté pan on medium heat. Add the olive oil and swirl it around so the whole pan is covered.
  • Sauté the vegetables until they are translucent.
  • Add the meat. Cook until the meat is no longer pink, then add some of the milk.
  • Turn the heat down.
  • Continue to cook, stirring occasionally until you cannot see the milk. Then add more milk. Do this until all the milk has been incorporated.
  • When all the milk has combined, add the wine and the tomatoes, then cook down on low heat until the sauce is thick. Set aside.
  • Make the Ricotta layer

    1. Defrost and remove all the water from the spinach. You can do this by putting the spinach in the microwave for 3 minutes. Then add the ricotta, Parmesan and nutmeg. Mix thoroughly. Set aside.
    Make the Mushroom layer
    1. In a sauté pan, melt the butter. Add the shallots and let them cook until they are translucent, then add the mushrooms. Add the sherry. Sauté the mushrooms until they brown with the shallots in butter and sherry. Set aside.
    Make the sausage layer
    1. Pan fry the sausages on medium heat. Turn to brown on all sides. Remove from the pan, cool slightly, then slice them on the diagonal.
    Make the pasta layer:
    1. Bring water and salt to a boil in a large pot. Cook the pasta just until it’s done, then drain and leave in cold water while assembling the lasagna.
    Assembly:
    1. Spread some of the sauce on the bottom of the lasagna pan.
    2. Put a layer of pasta.
    3. Put the some of the sauce on the pasta, then put the mushrooms.
    4. Put a layer of pasta.
    5. Put a layer of sauce and mozzarella.
    6. Put a layer of pasta.
    7. Put the ricotta layer.
    8. Put a layer of pasta.
    9. Put some of the sauce and then the sausages.
    10. Put a layer of pasta.
    11. Put the rest of the sauce.
    12. Put the last layer of mozzarella and sprinkle with Parmesan.
    13. Bake in a slow oven for about 30 minutes or until the cheeses are brown and bubbling.
    14. Remove from the oven and let sit at least 10 minutes so the lasagna can settle.

    Quick notes

    If you have sauce left over, freeze it for another dish.

    Variations

    If you don’t like spinach, you can omit it. If you don’t want to use pork sausage, you could use turkey sausage instead.

    Preparation time: 3 hour(s)

    Cooking time: 45 minute(s)

    Number of servings (yield): 8

    Culinary tradition: Italian

    My rating 5 stars:  ★★★★★ 22 review(s)

    Copyright © The Good Plate.
    Recipe by Adrienne Boswell.
    Microformatting by hRecipe.

    Lentil Soup with Cilantro – A Lenten Soup Supper

    Recipes in this postFr.Juan at Mass

    We have Lenten Soup Supper at our church during Lent, and I went last year, but this year, I wanted to try my hand at lentil soup. So, I went to the local Armenian store, and looked for lentils.

    There were two kinds, red and yellow/brown available, and I did not know which was better, so I asked the proprietor what she used, and asked her how she made lentil soup. I was surprised when she said to add cilantro (with her pronunciation, I was surprised that I figured out that it was cilantro at all!), but happy because I really like that herb.

    So, without further ado, is the recipe. I served it the garlic bread and it was a hit.

    Recipe: Lentil Soup with Cilantro

    Ingredients

    • 1 tablespoon Olive oil
    • 1 Onion chopped
    • 1 Carrot chopped
    • 1 Red pepper chopped
    • 2 tablespoons Cilantro chopped
    • 1/2 bag Small Lentils
    • 2 teaspoons Chicken bouillon
    • 3 cup Water
    • 2 Small potatoes chopped
    • 4 Small tomatoes cut in quarters
    • 1 teaspoon Ketchup
    • 1/2 cup Sour cream

    Instructions

    1. Heat the olive oil in a large pot, then add the onion, carrot, and red pepper. Saute until the onion is translucent, then add the cilantro. Pick through the lentils, being careful to remove any sticks or stones. Combine the bouillion with the water and add that to the pot. Let simmer until the lentils are al dente, then add the potatoes. Simmer until the potatoes are almost done, then add the tomatoes and ketchup. Simmer until the potatoes and carrot are completely soft.
    2. Serve in nice bowls with a dollop of sour cream.

    Preparation time: 10 minute(s)

    Cooking time: 45 minute(s)

    Diet type: Vegetarian

    Dietary restriction: Kosher

    Number of servings (yield): 4

    Culinary tradition: Armenian

    My rating 5 stars:  ★★★★★ 1 review(s)

    Copyright © The Good Plate.
    Recipe by Adrienne Boswell.
    Microformatting by hRecipe.