Ground Meat

Venison Helper

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One of the many benefits of deer hunting is getting to eat your harvested animal until the next deer hunting season. We always process our deer so that we have steaks & roasts on hand. We’ve learned through trial and error though that we are not fans of certain cuts of meat. I turn my front quarters into jerky and this year my guy turned his deer’s front quarters into brats. He got jalapeño cheddar brats as well as kielbasa brats. The kielbasa ones are fine but the jalapeño cheddar brats are amazing!! There was some extra filling that wasn’t enough to make a pack of brats so the guys at the meat market just wrapped it up for us. I figured it would be good for some skillet dishes.

Many of us grew up eating hamburger helper but it is so easy & much better for you to just make it on your own. You can use any ground meat you like or even make it meatless if that’s your thing. I’ve made this dish before with regular ground venison as well as a ground venison/ground bacon blend and it is delicious. The jalapeño cheddar gives it a nice depth of flavor though so I imagine I’ll be making this again in the future. Bonus…it’s super quick & easy to make with ingredients you already have in your pantry and you can doctor it up any way you desire.

Venison Helper (serves 2)

  • 1/2 lb ground venison (I used the filling from jalapeño cheddar brats)
  • 1.5 cups dry shell pasta
  • 1.25 cups beef broth
  • 1 cup milk
  • salt, pepper, onion & garlic powder, paprika to taste (I just sprinkle a bit of each over the skillet)
  • 1/2 cup drained whole kernel canned corn
  • 1/2 cup cheddar cheese
  • 1/2 tbsp flour mixed with small amount of water.

Brown the ground venison until cooked through in a large skillet. Add the pasta, broth, milk, seasonings, and corn. Stir gently. Bring to a boil. Cover and reduce heat to a simmer. Simmer covered for 10-20 minutes depending on size of noodles until most of the liquid is absorbed and the noodles are al dente. Depending on how much liquid is left in skillet add small amount of flour mixed with water to the skillet and stir until sauce is thickened. Stir in cheese and serve immediately.

 

Pork & Zucchini Meatballs

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I’ve always been a baker. I started baking brownies after school in fourth grade which may have been a contributing factor to my fourth grade chubbiness. It’s only in the last few years that I have actually started cooking.

I do almost all the cooking in my household. I enjoy it. I like to make dinner and meals for other people. With that comes the task of meal planning. I probably take this way too seriously. I will spend 1-2 hours on Sunday and plan meals out for the week.

I live in Almost Canada where a well stocked pantry & freezer is a way of life. I’m usually cooking for two so coming up with meals that use common ingredients is a necessity. In the summer months that means using the garden’s bounty.

Zucchini is one such ingredient. The little zucchini are great for side dishes or replacing noodles. It’s those big guys that hide in your garden that become breads, cakes, fritters, etc. I decided to use them in a meatball instead of onion to keep them moist. The worst kind of meatball is a dry meatball which is probably the most common problem when it comes to making them. These are divine. I also used homemade tomato sauce which makes any dish that much better.

Pork & Zucchini Meatballs (serves 2)

  • 1/2 pound ground pork
  • 1/2 cup shredded zucchini
  • 1-2 tsp minced garlic
  • 1 egg
  • 1 slice bread, torn into small pieces
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt & pepper to taste
  • tomato sauce (store bought or use this recipe Garden Fresh Tomato Sauce)

 

Preheat oven to 400F. Line a baking sheet with foil or parchment paper. Mix all the ingredients together except for the sauce. Form into meatballs (roughly the size of a golf ball). Place on baking sheet and bake in oven for 8 minutes or so until browned. Place in tomato sauce and cook for at least 20 minutes until cooked through (preferably longer for deeper flavor, turning occasionally). Serve over pasta, or if you are like me, sautéed zucchini.

 

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Multiple Meals: Ground Beef & Pork

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I was hoping to make one more giant grocery shop before the snow hit in Northern Minnesota (aka Almost Canada) but it seems I was too late. The snow & cold weather has infringed upon my ability to go get groceries this last weekend. Yes I can get food in town but it is drastically overpriced. I usually make a giant trip every 1-2 months and stock up on pantry items & frozen goods. I also buy meat in bulk and then portion it into 2-4 servings (enough for me & my fishing guide for dinner with leftovers if desired) and freeze it. Since I was not going shopping for a week or two I decided to work with what I had on hand. I made 4 meals using the same meat source. Meatloaf and casseroles are big in this state/climate so I included those in my food prep. Nothing fancy but all meals are different (an important concept in many households as people get sick of the same foods being served over & over). Most importantly, you can do all the prep in one day.

Before any of the meals can be made you must combine 1 lb of ground beef with 1 lb of ground pork. Divide the meat into two 1 lb portions. Take one portion and split in half again. Set both of these 1/2 lb portions aside (one will be for meatloaf and one will be for noodle casserole). Take the other 1 lb portion & add to a skillet and brown. Add taco seasoning to your liking with a small amount of water. Let cook off for a few minutes. Take this mixture and split into two portions. Use one immediately for tacos. Set one aside for stuffed poblanos.

Tacos (serves 2)

I will not put any information here for taco prep cause everyone knows what to do. Use your favorite fixings and sides of your preference. I made a spicy pepper creamed corn but refried beans or mexican rice are great as well.

Stuffed Chile Poblanos (serves 2)

  • half of the taco seasoned meat previously prepared
  • 2 poblano chiles
  • 1/2 cup cheddar cheese
  • 1/2 cup white rice
  • 2 tomatoes, diced
  • taco seasoning
  • salsa
  • sour cream
  1. Place poblano peppers on a cooking sheet & place under broiler. Broil for 3-5 minutes per side until skins are blistered. Place peppers into a bowl & cover with pastic wrap or place in a gallon sized plastic bag. Let sit for 10 minutes & remove skins. Slice open on one side & remove seeds.  Place ground meat and 1/4 cup cheese in each pepper. Close peppers.
  2. Meanwhile, cook rice according to package directions. Stir in diced tomatoes and 1-2 tsp taco seasoning & salsa to your liking (I only use a few tsp of very hot salsa at this stage).
  3. Pour rice into a 8×8 casserole dish. Top with peppers. Cover with foil & bake within 1 day. Bake covered in a 400F oven for 30 minutes. Remove foil and bake for 15 more minutes. Serve with additional salsa & sour cream if desired.

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Muffin Tin Meatloaf (serves 2 with 3 muffins each)

  • 1/2 lb portion ground meat
  • 1/3 cup milk
  • 1 egg
  • 2 tbsp chopped onion
  • 2 slices bread, torn into pieces
  • pinch each oregano, basil, sage
  • sprinkle salt & pepper
  • 3 tbsp ketchup
  • 1 tbsp brown sugar
  • 1/2 tsp worcestshire sauce
  • 1/2 tsp ground mustard
  1.  Take a 1/2 lb portion meat & add to a medium mixing bowl. Add the rest of the ingredredients through the salt & pepper. Stir to combine.
  2. Stir together the ketchup, sugar, worcestshiire sauce, and ground mustard. Set aside.
  3. Lightly grease half of a muffin tin (this makes 6 meatloaf muffins). Add the meat to the tin with a scoop or spoon. Cover with foil. Place in the fridge or freezer.
  4. Bake for 25 minutes if refrigerated. If frozen, take out the night before you want to bake it and place it in the fridge to thaw. Bake as previously mentioned.
  5. Once cooked, top with the sauce mixture. Bake for 5-10 moire minutes. Serve with sides of your choice. I served baked potatoes and salad.

Sorry for the lack of photos. I forgot.

Beef & Pork Noodle Casserole

  • 1/2 lb portion ground meat
  • 1 small red & yellow pepper, diced
  • 2 tomatoes, diced
  • 2 tbsp flour
  • 2 cups reduced sodium beef broth
  • 4 tbsp parmesan cheese
  • 1 1/2 cups pasta

Brown meat with peppers and tomatoes. Do not drain. Add flour and stir for 2-3 minutes. Add the broth and cook & stir over medium-low to medium heat until thickened and bubbly.

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Meanwhile, cook pasta according to package directions until al dente. Drain.

Add the pasta to the beef mixture and stir in parmesan cheese. Place in an appropriate sized container (I used a loaf pan). Cover with foil & place in the fridge or freezer.

If refrigerated, bake within 1 day. Bake at 400F for 30 minutes. Remove foil, stir, and bake for 10-15 more minutes. Top with more cheese if desired. If frozen, bake for 50-60 minutes covered. Remove foil, stir, & bake for 15-20 more minutes.

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The 12 Soups of Christmas for 2014

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Last year I participated in the The 12 Soups of Christmas which for me is really about so much more than soup. It is about inspiration. It is about motivation. It is about confidence. Be it in your job, your everyday life,  or in the kitchen. This year I participated again and I hope to do it for many more years to come.

My goal was to make soups that only served two (as it is just me and my fishing guide) and to make all different soups this year. I succeeded (although I did make 2 lentil soups this year and one last year, but technically they are all different types of lentil). Some were OK and some were fantastic. My favorites include Cordon Bleu and Wonton, but I also really liked the white bean as wells as the parsnip & potato. I will definitely be making these again throughout the winter months.

Soup 1: Beer Cheese (serves 2)

  • 1/2 stick butter
  • 1/2 onion, chopped (~1/2 cup)
  • 1 carrot, chopped
  • 1/4 cup flour
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup half & half
  • 3/4 cup beer
  • 1 cup cheddar cheese
  • dash each salt, nutmeg, celery seed
  • 1/2 tsp hot sauce
  • 1 tsp lemon juice
  • 2 tsp dijon mustard

Melt butter in a medium pot. Add chopped onion & carrot and saute for 5-10 minutes until veggies are softened. Add flour and cook for 3-5 minutes until flour is well incorporated and appears cooked through. Whisk in broth, half & half, & beer. Simmer and stir for 10-15 minutes until thickened. Puree soup with an immersion blender or in a blender or food processor until smooth. Whisk in cheese until blended. Add the rest of the ingredients. Add more chicken stock if necessary to thin soup to desired consistency. Ladle into bowls and enjoy plain or with popcorn garnish.

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Soup 2: Lentil Ham (serves 2)

  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1 carrot, sliced into thin rounds
  • 1/2 cup dry lentils
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup diced ham
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • black pepper and salt to taste

Saute onion and carrot in olive oil over medium heat in a medium saucepan for 8-10 minutes until slightly tender & onion is translucent. Add lentils, stock, ham, and seasonings. Bring to a boil, cover, and reduce heat to a simmer. Simmer covered, stirring occasionally, for 60-90minutes.

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Soup 3: Wonton (serves 2)

  • 1/2 lb ground pork
  • 4 cups vegetable stock
  • 1/2 tsp sesame oil
  • 1 tsp minced garlic, divided
  • 2 green onions. chopped
  • ginger
  • soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp oyster sauce
  • 1 tsp dijon mustard
  • 1-2 tsp spicy chili sauce
  • 14 wonton wrappers
  • water

Broth: In a medium pot heat the oil over medium heat. Add 1/2 the garlic, a few dashes ginger, 1 chopped green onion, few dashes soy sauce, 1/2 to 1tsp spicy chili sauce. Heat over medium heat for 2-3minutes. Add the vegetable stock and bring to a boil and therm reduce to a simmer.

Filling: Meanwhile, brown the ground pork. Drain off any excess grease. Add the rest of the garlic, 1 chopped green onion, a few dashes each ginger & soy sauce. Add the rest of the sauces & the mustard. Stir to combine.

Wonton & Soup Assembly: Take a wonton wrapper and place 1 tsp of the filling in the center. Place water on edges & fold over so that wonton is closed. Press down firmly & roll over sides slightly to guarantee wonton is sealed. Bring a small pot of water to a boil. Gently drop the wontons in the water and cook for about 3 minutes. Scoop the wontons out and place in the broth. Serve is large soup bowls.

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Soup 4: Cordon Bleu (serves 2)

  • 1/2 stick butter
  • 1/4 cup flour
  • 1 cup garlic & herb chicken stock
  • 1 cup half & half
  • salt & pepper to taste
  • 3/4 cup chopped cooked chicken
  • 3/4 cup diced ham
  • 2 tbsp cheddar cheese
  • 2 tbsp mozzarella cheese

Melt butter in a medium pot. Add flour and cook for 3-5 minutes until flour is well incorporated and appears cooked through. Whisk in broth and half & half. Simmer and stir for 10-15 minutes until thickened. Add salt & pepper taste. Add chicken & ham. Whisk in cheese until blended.

 

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Soup 5: Chicken Enchilada (Serves 2)

  • 1/2 tbsp butter
  • 1 tbsp flour
  • 1/2 cup enchilada sauce (store bought or homemade, see below)
  • 1 1/2 cups chicken stock
  • 1/2 cup milk
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 cup chicken, cooked & shredded
  • 1/4 cheddar cheese, shredded
  • 2-3 tbsp chipotle salsa
  • hot salsa to taste
  • 2-4 oz diced green chiles

Homemade Enchilada Sauce

  •  1 tbsp oil
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 tbsp chili powder
  • 1/4 tsp each garlic powder, onion powder, cumin, paprika, & oregano
  • pinch each salt, pepper, & cayenne

Heat oil over medium heat. Stir in flour until well incorporated & cook for 2-3 minutes. Add the chicken stock while whisking to avoid lumps. Add the seasonings. Bring to a boil & reduce heat to simmer for 10-15 minutes until thickened. Makes approx. 1 cup. Keep in an airtight container for up to 1 week.

Soup Preparation

Melt butter in a medium pot. Stir in flour until well incorporated (mixture will be chunky). Cook for 1-2 minutes. Whisk in chicken stock & milk slowly to avoid lumps. Stir in half of enchilada sauce. Bring to a boil and reduce to simmer for 10-15 minutes until thickened slightly. Add the rest of the ingredients and cook for 10-15 minutes. Serve with sour cream, additional cheese, green onions, &/or avocado.

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Soup 6: White Bean & Sausage (serves 2)

  • small amount of olive oil
  • 1/4 cup chopped onion
  •  1 1/2 cups beef broth
  • 1 can white beans, drained & rinsed
  • 1/4 lb crumbled & cooked mild italian sausage
  • 1/4-1/2 tsp dried sage
  • black pepper to taste
  • 1-2tbsp potato flakes (optional)

Heat a small amount of oil in a small pot. Saute the onion over medium heat for 5-10 minutes until translucent. Add the beef broth and beans. Bring to a boil & reduce heat to simmer for 10 minutes. Puree with an immersion blender or in a blender or food processor. Return to pot if needed. Add in the sausage and seasonings. Simmer for 5-10 minutes at a minimum (this can be simmered for 30-60 minutes if desired) . Add potato flakes if needed to thicken to desired consistency.

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Soup 7: Curried Lentil with ground turkey (serves 2)

  • 1 tsp olive oil
  • 1/2 onion, diced
  • 1 carrot, sliced into thin rounds
  • 1/2 cup dry lentils
  • 2 cups beef stock
  • 1/2 cup ground turkey
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp tumeric
  • 1 tsp curry powder
  • black pepper & salt to taste

Saute onion and carrot in olive oil over medium heat in a medium saucepan for 8-10 minutes until slightly tender & onion is translucent. Add lentils, stock, ham, and seasonings. Bring to a boil, cover, and reduce heat to a simmer. Simmer covered, stirring occasionally, for 60-90minutes.

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Soup 8: Rachel Sandwich (serves 2)

  • 1/4 cup chopped onion
  • 1 tbsp butter
  • 2-3 tbsp flour
  • 1 cup beef stock
  • 1 cup milk
  • pinch each garlic & onion powder
  • 1/2 tsp paprika
  • few dashes celery seed
  • salt & pepper to taste
  • 1 tsp lemon juice
  • 2 tsp each horseradish sauce & catsup/ketchup 🙂
  • 1 tsp chili sauce
  • 1/2 cup cooked, shredded chicken thigh
  • 1/4 cup sauerkraut
  • 1 tbsp cream cheese
  • 2 tbsp cheddar cheese

Saute onion in butter until soft & translucent. Stir in flour for 2-3 minutes until cooked through. Add the stock & milk and store over medium heat until slightly thickened. Add the rest of the ingredients through the kraut. Cook & stir for 10-15 minutes. Stir in the cheese until melted & combined. Serve with rye bread or croutons.

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Soup 9: Cheesy Hashbrown (serves 2)

  • 2 tbsp butter
  • 2-3 tbsp flour
  • 1 cup beef stock
  • 1 cup milk
  • 1 1/3 cup diced or shredded hashbrowns (thaw if frozen)
  • dash each pepper, paprika, nutmeg, celery seed, onion & garlic powder
  • 1/2 tsp hot sauce
  • 1/2 tsp lemon juice
  • 1 tsp dijon mustard or 1/4 tsp ground mustard
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese

Melt butter in a medium pot. Add flour and cook for 2-3 minutes until flour is well incorporated and appears cooked through. Whisk in broth & milk. Add hashbrowns & seasonings. Simmer and stir for 15-20 minutes until thickened & hashbrowns are cooked through. Whisk in sour cream & cheese until blended.

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Soup 10: Sweet Potato (serves 2)

  • 1 cooked sweet potato cut into chunks
  • 2 tsp concentrated vegetable stock
  • 2 cups milk
  • 1/2 cup sour cream

Mash sweet potato and stock together. Whisk in milk. Heat over medium heat until cooked through. Whisk in sour cream. Serve.

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Soup 11: Egg Drop Soup (serves 2)

  • 4 cups chicken stock
  • 1 tbsp corn starch
  • 1/4 tsp garlic powder
  • 1/8-1/4 tsp ginger (I am not found of ginger so I used around an 1/8 tsp)
  • 1 tbsp soy sauce + more to taste
  • 1/2 tsp sesame oil
  • salt & white pepper to taste
  • 2 eggs
  • green onions

Pour 1/2 cup crock into a cup that contains 1 tbsp corn starch. Make a slurry. Pour the rest of the stock, the seasonings, soy sauce, & oil into a medium pot. Bring to a boil. Stir in the chicken stock-corn starch slurry. Reduce heat and simmer until thickened. Beat the eggs into a measuring container with a spout. Slowly drizzle the eggs into the stock with circular motion stirring so that they can feather out. Pour into 2 bowls and garnish with green onions.

Note: This recipe can be made thicker if desired and just double the cornstarch. I might do that next time. Also, I’d consider adding an extra egg or two as I like mine to be super eggy.

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Soup 12: Parsnip & Potato (serves 2)

  • 2 cups vegetable stock
  • 3/4 cup peeled, chopped parsnips
  • 1 potato, peeled & chopped
  • pepper, garlic & onion powder, thyme

In a medium saucepan bring parsnips, potato, stock, & seasonings to a boil. Cover and simmer for 30-40 minutes until vegetables are tender. Puree with an immersion blender or in a food processor or blender. Enjoy!

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Italian Dunkers

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My fishing guide asked me what my favorite Italian food was the other day. I sat a moment and realized I didn’t have one. It’s not that I don’t like Italian food, I actually really like it. Pastas, pizzas, risottos, chicken & seafood dishes, biscotti, tiramisu…Ok, maybe my favorite is tiramisu. There is a story there but that can be saved for a later date.

I replied that I didn’t have a favorite. I then asked him what his favorite Italian food was. I knew he had a great response waiting as it was such a random question. He said, Italian Dunkers. Well played. Who didn’t love the Italian Dunkers school lunch? School lunches get a bad rap but there are a few that everyone loves. Italian Dunkers is one of those in my expert opinion. With the approaching start to the new school year this dish was inspired at the perfect time.

I decided to make it with homemade bread & a meat marinara sauce. It turned out to be one of my favorite new things to make. Make it your own with whatever cheese you like or omit the meat from the sauce if you want to go vegetarian.

 

Italian Dunkers (serves 2, although it should really be 4)

  • 1 small baguette, halved both ways (store bought or see below)
  • 1/2 lb ground beef
  • 1 15oz can tomato sauce
  • 1 tsp each basil & oregano
  • salt & pepper to taste
  • dash onion powder, garlic powder, & cayenne
  • 1 bay leaf
  • head garlic
  • feta cheese
  • mozzarella cheese

If making your own bread:

  • 1 1/2 cups warm water
  • 2 tsp salt
  • 2.5 tsp dry active yeast
  • 3 cups bread flour
  • 1 cup warm water for baking
  1. Add 1.5 cups water to a medium bowl. Stir in salt & yeast. Add flour all at once & stir to combine. Use wet hands if necessary to incorporate all the flour.
  2. Cover loosely and let rise for 2-3 hrs (or let rise in the fridge for 8hrs).
  3. Preheat the oven with a pizza stone to 450F for 20 minutes. Have a shallow pan on another rack that won’t interfere with the rising of the bread. While the oven is preheating, take half of the dough and make a baguette shaped loaf on a lightly floured surface. Repeat with the other half. Let rise for 20 minutes. Brush the tops of the loaves with water and score a few times. Slide onto the heat stone and pour the 1 cup warm water into the shallow baking dish.
  4. Bake for 20-25 minutes to until golden brown and firm.
  5. Remove from the oven and let cool before slicing.

Preparation:

  1.  Peel all the papery skin off of the head of garlic. Chop 1/4in off of the top and drizzle with olive oil. Wrap in foil and roast the garlic in a 400F oven for 30-45minutes. Squeeze out the pulp once cooled slightly.
  2. Meanwhile, brown the meat and drain off excess grease. Add the tomato sauce and seasonings. Cover and simmer for 20-45 minutes. Remove the bay leaf before serving.
  3. Take the cut pieces of baguette and spread the roasted garlic over them. Top with feta & mozzarella cheese. Broil for 2-5 minutes until melted & bubbly. IMG_1363
  4. Serve with the meat sauce.

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Cajun Chicken Burger on Crusty Sandwich Bread

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I have the Artisan Bread in Five Minutes a Day cookbook. The only things I have ever made out of it are boules, baguettes, & bâtards. I’ve made them plain & with herbs. That is all. Even though it is so easy I have never tried the countless other recipes. Partly because I am still intimidated & partly because I love bread. I don’t want to make it because then I eat too much of it.

The other day I decided I wanted to make sandwich bread. It looked easy enough & I thought I could incorporate it into dinner. I’m always trying to find or think of new recipes as most people who cook tend to do. I also like them to be seasonal. With the fact that it’s summer & I was making bread I knew a sandwich or burger  was in store. I thought, why not make a burger that uses sandwich bread. Thus the Cajun Chicken Burger on Crusty Sandwich Bread was born. This is so juicy & has just the right amount of kick. The sautéed veggies give an extra little something as opposed to just lettuce, tomato, or onion. And the sandwich bread…well, there is nothing like fresh bread. It gives a slight crunch but is still soft on the inside.

Crusty Sandwich Bread

  • 11/2 cups warm water
  • 2 tsp salt
  • 2.5 tsp dry active yeast
  • 3 cups bread flour
  • 1 cup warm water for baking
  1. Add water to bowl. Stir in salt & yeast. Add flour all at once & stir to combine. Use wet hands if necessary to incorporate all the flour.
  2. Cover loosely and let rise for 2-3 hrs (or let rise in the fridge for 8hrs).
  3. Lightly grease a loaf pan that is 9x3x2in with neutral tasting oil.
  4. Dust the surface of the risen dough & cut off a cantaloupe sized piece (about 3/4 of the dough mixture) and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go. Elongate this into an oval & place in pan. Let rise for 40 minutes (1hr40min if it’s been refrigerated). Dust with flour & score the top of the bread.
  5. Preheat the oven to 450F for 5 minutes. Place the pan in the oven on the middle shelf with another pan on a shelf that won’t interfere with the dough baking. Add 1 cup warm water to the other pan & bake for 35 minutes or until the surface is hard & brown.
  6. Remove from the pan and cool completely before slicing & eating.

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Cajun Chicken Burger

  • 1lb ground chicken
  • 1/4 cup diced onion
  • 1tsp diced garlic
  • 1tsp worcestshire sauce
  • 1 jalepeno, seeded & diced (optional)
  • 1 tsp olive oil
  • 1 onion, sliced in thin half moons
  • 1/2 large red & yellow pepper (or 1 small of each pepper) sliced into thin strips
  • 1/4 cup mayonnaise
  • 1-2.5 tsp cajun seasoning (store bought or mix 1/2tsp each salt, black pepper, oregano, paprika, & cayenne)
  • 4 slices crusty sandwich bread
  • lettuce
  1. Heat a skillet with 1tsp olive oil over medium heat. Add the whole chopped onion & sauté for 5-8 minutes until softened. Add the peppers & continue to sauté until caramelized (about 10-20 more minutes).
  2. Meanwhile, mix chicken, 1/4C onion, garlic, worcestire sauce, jalepeno if desired, & 1-1.5 tsp cajun seasoning in a medium bowl. Put half in the fridge for lunch in the next few days. Form the other half into 2 patties.
  3. Once the onions & peppers are cooked, transfer them to another skillet or container to keep warm (keep half set aside for the burgers in the next few days). Cook the chicken patties in the skillet that the veggies were sautéed in (about 5 minutes for the first side & 3 min on the second side). Cover the skillet with a lid for the first side of cooking.
  4. Mix the mayonnaise with 1/4-3/4tsp cajun seasoning.
  5. Toast the bread slightly in a toaster. Coat 2 slices with 1 tbsp mayonnaise. Top with lettuce.

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6.   Place a burger on each piece of bread with mayo & lettuce. Top with sautéed veggies.

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7. Top with the other slice of bread & serve with side of your choice (I chose roasted carrots).

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Multiple Meals: Pizza, Lasagna, & Gravy

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There is no story behind this post. I simply had too much food that needed to be eaten so it wouldn’t go to waste. Seeing as how I only like to eat the same thing a handful of times, I decided to split it into 3 meals (this also took care of a lot of meal planning for me for the week). Each can serve 2 & you get spare lasagna as well!

Prep for all 3:

  • Brown 1lb ground beef & 1lb hot Italian sausage together. Set aside 1 cup browned meat for gravy.
  • Sauté 2 yellow squash, 2 zucchini & 2 onions together
  • Prepare pizza sauce (mix all together)
    • (1) 6oz can tomato paste
    • 1/3-2/3 cup water (depends on consistency you want for pizza sauce)
    • ¼ olive oil
    • Dash Salt & pepper
    • 2tsp each Basil & oregano
  • Prepare pizza dough (makes 2 – 1 for pizza & 1 for another use within 1 week in the fridge covered loosely):
    • Mix in a large bowl: 1.5 cups warm water, 2 ¼ tsp yeast, 1tsp salt, 2 tsp sugar, ¼ cup olive oil
    • Add 3 cups bread flour using wet hands if needed to incorporate all the flour
    • Cover loosely and let rise for 2-2.5 hrs

 

Pizza

  • Browned meat
  • Sautéed veggies
  • Pizza sauce
  • Half the dough
  • Mozzarella cheese
    • Preheat oven with pizza stone lightly coated with cornmeal at 450F for 30minutes. Roll out dough on a lightly floured pizza peel to be 1/8in thick.
    • Spoon half the sauce on the dough. Top with light sprinkling of cheese. You should still see the sauce through the cheese
    • Top with browned meat & veggies. Again, be light with toppings.
    • Slide onto stone & bake for 20-25minutes until crust is cooked through.

sausage pizza

 

Lasagna (Makes 2 lasagnas. Each lasagna serves 2)

  • Browned meat
  • Sautéed veggies
  • Pizza sauce & 15oz can tomato sauce
  • 6-12 cooked lasagna noodles (depending on preference)
  • 1 container part-skim ricotta cheese
  • 1 egg
  • Mozzarella cheese
  • Basil & oregano
    • Mix pizza sauce & tomato sauce together. Add more basil & oregano to taste.
    • Mix egg & ricotta cheese. Add ¼ cup mozzarella cheese to this mixture.
    • Put ~1/4 cup sauce on bottoms of two loaf pans.
    • Cut noodles as necessary to fit pan (about 1-2 noodles per layer & 3 layers total).
    • Add a few tbsp ricotta mixture & spread over noodles. Top with browned meat & veggies. Top with more sauce. Repeat layer again & add some mozzarella cheese over the ricotta blend. For the final layer, use ricotta, mozzarella & sauce only. Cover with foil. Repeat for second lasagna. Bake immediately, after 24hrs in fridge, or within a week in the freezer.
    • If baking immediately, bake for 30 minutes with foil & 15-20 without foil. If baking after storing in the fridge for a day, bake for 40minutes with foil & 15-20 without. If baking from the freezer, bake for 60 minutes with the foil, & 15-20 without.

sausage lasagna

 

Gravy

  • 1 cup Browned meat
  • 1 cup Milk
  • 1 tbsp Flour
  • Pepper to taste
    • Put browned meat in skillet or pot. Reheat for a few minutes.
    • Add 1 tbsp flour to meat & sauté for 1-2minutes.
    • Add 1 cup milk & cook over medium heat until thickened & bubbly. Add pepper to taste.
    • Serve over biscuits or toasted baguette slices (if all else fails, serve over a slice of toast like I did)

 

sausage gravy

Multiple Meals: Ground Beef & Italian Sausage

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To continue the theme of Meal Planning, I shall share some things I do to make multiple meals. I am usually cooking for 2 while many recipes are for 4 people. I either make the recipe as is and we have leftovers or I decide to make two separate dishes. In this first installment of Multiple Meals, I use a pound of ground beef & a pound of Italian sausage and make 2 different dinners but each can be eaten twice.

The first thing that needs to be done is to combine both meats together & then divide the meat mixture in half (now you have two separate pounds of combined meat). Brown one of the halves of meat with an onion and set aside for prepping two lasagnas. To the other half, we will be making meatballs. One for spaghetti & the other for sandwiches.

Meatballs

Take the half of meat that is for the meatballs (1lb) and add the following:

  • 1 slice milk soaked bread (place a piece of bread on a plate and pour milk over it so that it is saturated all the way through. Squeeze out the excess).
  • 1 clove garlic, minced
  • ¼ tsp each salt & pepper
  • ½ tsp each basil & oregano
  • 1 onion, chopped
  • 1 beaten egg
  • 2-3tbsp parmesan cheese

Take half of this mixture & place in the fridge for the next night’s dinner*

To the other half, form the meatballs by hand (roughly the size of a golf ball) and place on a baking sheet lined with parchment paper. Bake in a 450F oven for 5-8 minutes until browned. Remove from the oven.

Meanwhile, chop an onion & a green pepper and sauté in a large skillet in a small amount of olive oil over medium low heat for about 20-30 minutes until caramelized to your liking. Add a minced clove of garlic and sauté for about 2 minutes. Add 8oz canned tomato sauce, 1/2 tsp. oregano, 1/2 tsp. basil, and salt & pepper to taste. Add the meatballs to the skillet and cook over low heat while covered for 20-30 minutes. Top with parmesan cheese if desired & serve over cooked spaghetti noodles.

The next night you can prepare exactly the same way and serve in a hoagie bun for meatball sandwiches.

meatball

* If desired you can prep all the meatballs and sauce at once if you are having the sandwiches for lunch or if you know you are crunched for time the next day. Just reheat when ready to eat.

 

Loaf Pan Lasagna

For the lasagna, we will be making two lasagnas (in loaf pans) that serve two each.

  • 1lb meat previously browned with an onion
  • 8 cooked lasagna noodles
  • 16oz ricotta cheese (I used part-skim)
  • 1 egg
  • ¼ tsp pepper
  • ½ tsp each oregano & basil
  • 1.5-2 cups mozzarella
  • 1 26oz jar spaghetti sauce or make your own
  • ¼ cup Parmesan cheese (& more for sprinkling if desired)

Either the day you brown the meat with the onion or the next day after it has been browned prep the lasagnas as follows:

Mix ricotta, egg, seasonings, & 1/4 cup parmesan cheese in a bowl for the filling.

Place approximately 1/4 cup spaghetti sauce on the bottom of each loaf pan. Place two noodles on top of the sauce. Cut or overlap as necessary. Place 1/6 of the ricotta filling on the noodles and spread into a thin layer (approximately 1/3 cup). Sprinkle with mozzarella cheese. Place 1/4 of the browned meat on the filling. Top with more spaghetti sauce. Next place one noodle over the sauce cutting as necessary. Repeat filling, cheese, meat, & sauce layers once. Finally, place one noodle over the sauce and top with the rest of the ricotta filling, mozzarella, and sauce. Sprinkle with parmesan cheese if desired.

Put one in the fridge for night 3 (night 1=spaghetti & meatballs, night 2=meatball sandwiches, night 3=lasagna) and one in the freezer. Cover the one in the fridge with aluminum foil. To the one placed in the freezer make sure to cover with aluminum foil, wrap all the way around in plastic wrap, & wrap again all the way around but with foil. Use within 1-2weeks for ideal flavor.

lasagna

 

Fridge lasagna: Preheat the oven to 375F. Bake with the foil covering for 40minutes. Remove the cover & continue to bake for 20minutes. Let sit for 5-10 minutes.

Freezer lasagna: Preheat the oven to 375F. Remove extra foil & the plastic. Bake with the foil covering for 1 hour. Remove the cover & continue to bake for 20minutes. Let sit for 5-10 minutes.