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This recipe came from Nona Veri who was the great-grandmother of one of my childhood friends. When she made it she used a whole chicken including the giblets. Bryan prefers it made with beef. No matter which meat you choose to use, the stewing process makes it very tender and it melts in your mouth.
2 pounds stew beef or chicken
1/4 cup onion, chopped
1/4 cup celery, chopped
1 small green pepper
1 teaspoon dried oregano
1/4 cup tomato paste
1 clove of garlic, minced
28 oz tin of tomatoes
28 oz water
3 tablespoons fresh parsley, chopped
salt and pepper, to taste
1 pound of mozzarella
1 cup parmigiano-reggiano
Brown the meat in a large pot and drain off any fat. Add the onion, celery, green pepper, oregano, and tomato paste and cook for several minutes until the onions are translucent. Add the garlic and sauté for another minute, and then add the tomatoes and water. Bring the sauce mixture to a boil, reduce the heat and simmer for 4 to 5 hours. Stir in fresh parsley and season to taste.
Boil the noodles in salted water. While the noodles are boiling grate the cheeses and set aside. Drain the cooked noodles. Place a generous layer of sauce in the bottom of a pan and layer with noodles, then sauce and finally, cheese. Repeat, and ensure that you end with a layer of cheese on top.
Bake at 350°F, loosely covered with tented aluminum foil, for 20 to 30 minutes or until the lasagna is heated through.
In June 2010 our precious daughter, Kaia, was born. Now that a month has passed and I am getting into a routine with the new baby and with her big brother Tobias being home for the summer, it is time to start posting recipes.
I’ll start off with one of my favorite salmon recipes. This recipe appeared in A Fork in the Trail as a more elaborate dish for suited for base camping. Here is the version I make at home.
citrus mango grilled salmon
makes 4 servings
The citrus salsa and marinade for this dish enhances the flavor of the salmon. It is best served with a salad of mixed baby greens and a light vinaigrette. If you prefer, substitute tuna for the salmon.
4 salmon steaks or single-serving size fillets
1 red grapefruit
1 tablespoon lime juice
2 tablespoons fresh ginger, grated
1/4 cup cilantro, chopped
1/4 cup red onion, minced
1 jalapeño pepper, minced
Place the salmon in a ziplock bag. Dice the peach and mango and place in a bowl. Cut the grapefruit in half and set one half aside. Use a grapefruit knife to remove the segments of fruit from the remaining half. Add the grapefruit chunks to the other fruit in the bowl and then squeeze the juice from the reserved grapefruit half into the bowl. Add the lime juice, ginger, cilantro, onion, and pepper to the bowl. Pour half of the marinade in with the salmon in the ziplock bag, seal and return the fish to the fridge. Reserve the remaining salsa in a separate container and refrigerate. At dinnertime remove the salmon from the marinade. Discard the marinade.
Grill or pan-fry the salmon until cooked through, about 6 minutes on each side. Place a piece of salmon on a plate, and top it with the reserved salsa.
It is important to oil your grill to keep the salmon from sticking. You can spray it with a nonstick cooking spray or put a little oil in a ziplock bag with a paper towel. Before grilling the fish, remove the paper towel from the bag with tongs and wipe the grill.