I have stated previously I love soup. Well the other night I decided I hadn't made vegetable soup in awhile, but someone over here doesn't eat soup without meat in it. I was trying to come up with a meat that wasn't chicken to put in it. I decided it was Italian sausages turn. This is what I came up with, it turned out delicious, AND I added absolutely no seasonings to it.
Italian Sausage, Noodle and Vegetable Soup:
1 lb ground Italian sausage
2 tomatoes, largely chopped
1/2 head of cabbage, chopped
1/3 bag of baby carrots, largely chopped
1/2 bag of spinach
1/3 bag egg noodles, No Yolks
1/2 onion, chopped
3 32 oz chicken broths
Brown the sausage and drain it. Dump everything in a large pot with a lid on it. Cook on medium stirring occassionally. Soup is done when the carrots are tender. Enjoy!
Monday, February 21, 2011
Friday, February 4, 2011
Blizzard food
So growing up my mother made lasagna a few times, just as in other things I have posted, never enough for me. I grew up thinking my mother's lasagna was the absolute best I had ever had! Actually I still think that however she hasn't made it in so long, how would I know???? (hint) So I have this great lasagna I make for my kids. It's mexican. I love mexican food.
Mexican Lasagna:
2 lbs ground beef
1 package taco seasoning
1 can kidney beans, drained and rinsed
1 can green chile enchilada sauce
1 14 oz can tomato sauce
1 small can tomato paste
2 cups cottage cheese
2 cups shredded cheddar cheese
1 package lasagna noodles
1 cup of water
1/2 cup shredded cheddar cheese
Ok so brown your meat and drain it. Mix the taco seasoning, meat and water. Next add the beans, tomato sauce, tomato paste, and enchilada sauce to the meat. In a separate bowl, mix the cottage cheese and 2 cups of cheese. In a 9x13 baking dish, take a large spoonful of meat sauce and spread it on the bottom of the pan. Layer your noodles over this, I buy the oven ready kind because I'm lazy. Next do a layer of cottage cheese mixture and then meat, another layer of noodles, cottage cheese and meat, reserving some of the meat sauce for the top. Put on the last layer of noodles, the rest of the meat and the extra half cup of cheese. Cook for 90 minutes at 350. If you use the uncooked noodles they may be crunchy around the edges, which obviously if I wasn't lazy and cooked them it would be better. ENJOY!
Mexican Lasagna:
2 lbs ground beef
1 package taco seasoning
1 can kidney beans, drained and rinsed
1 can green chile enchilada sauce
1 14 oz can tomato sauce
1 small can tomato paste
2 cups cottage cheese
2 cups shredded cheddar cheese
1 package lasagna noodles
1 cup of water
1/2 cup shredded cheddar cheese
Ok so brown your meat and drain it. Mix the taco seasoning, meat and water. Next add the beans, tomato sauce, tomato paste, and enchilada sauce to the meat. In a separate bowl, mix the cottage cheese and 2 cups of cheese. In a 9x13 baking dish, take a large spoonful of meat sauce and spread it on the bottom of the pan. Layer your noodles over this, I buy the oven ready kind because I'm lazy. Next do a layer of cottage cheese mixture and then meat, another layer of noodles, cottage cheese and meat, reserving some of the meat sauce for the top. Put on the last layer of noodles, the rest of the meat and the extra half cup of cheese. Cook for 90 minutes at 350. If you use the uncooked noodles they may be crunchy around the edges, which obviously if I wasn't lazy and cooked them it would be better. ENJOY!
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