Lasagna

                                                        Happy Mother's Day!

Never knew Baked Lasagna was such a heavy dish, but it worked out nicely today.
Now, all that is left to do is to portion it out and freeze! Also, next time I make a Lasagna, it will not be the same ... 50% of the ingredients will all be different.
Wine choice: try a light red, which will present an excellent contrast.

                                                     EASY LASAGNA BAKE
1 pack Oven Ready Lasagna (12ozs.)
1 # 100 % grass-fed beef
8 ozs. Italian sausages, remove casings
1 onion, peeled, chopped
4 cloves garlic, peeled, smashed
1 T Olive Oil
2 T homemade sofrito
32 ozs. homemade marinara sauce or  32 ozs. store-bought pasta sauce
16 ozs. Nonfat, Plain Greek Yogurt
15 ozs Ricotta Cheese
6 ozs. Sour Cream
12 0zs. mozzarella and swiss cheese, blended, divided
Salt and pepper to taste
2 eggs

Preheat oven to 350 degrees. I used a half hotel pan, it is slightly bigger than the stores' 9x13 aluminum pan
Saute onions in olive oil till soft and fragrant
Add ground beef and sausage, continue to cook till lightly brown
In the meantime, in a large bowl, mix Yogurt, Ricotta cheese, 8 ozs. cheese blend, and  Sour Cream. add salt and pepper to taste, set aside.
Add sofrito and marinara sauce to the beef  and cook 5 minutes, remove from heat

                                               Assemble Lasagna
Spray pan with nonstick spray.
Cover the bottom with a Scant amount of sauce mixture.
Lay 4 pieces of pasta over sauce.
Spread 1/3 cheese sauce over pasta
Lay 4 sheets pasta
Spread 1/2 meat mixture
Lay 4 sheets pasta
Spread cheese sauce
Lay 4 sheets pasta
Rest of the meat mixture
Sprinkle with blended cheese
Cover with aluminum foil
Bake 50 minutes. remove foil and bake another 10 minutes
Let rest 8 minutes before cutting

Chilean Empanada de Pino

 I have eaten empanadas in Puerto Rico ... delicious, even the Jamaican meat pie is good. But, it was while spending the 2009 Christmas in Madrid, I tasted the real McCoy.
History has it that the Galicians valued the empanadas as a tasty meal that fishermen will take on their outings. Also, in addition to dried fish, Galician emigrants, on their journeys to Spain and ventures overseas, especially to South America, brought tasty empanadas as a snack. 
According to Culinaria Spain, "the empanada has grown from being a food simple folk would take with them on journeys, to being a delicacy fit for the most demanding gourmet."  

1 onion, peeled, chopped
2 T neutral oil, grapeseed or extra virgin olive oil1/2 # 100% grass-fed beef
1 T Olive Oil
1 Green bell pepper, chopped
4 cloves garlic, smashed
1/4 cup sofrito, 
1/4 c Pimento, chopped, 
1-1/2 T Red Wine Vinegar, 
1 T chili powder
1 t cumin
2 T tomato paste
1 T all-purpose flour
2/3 c raisins
1c cheese, cheddar, grated

1 pack empanada wrap, sold frozen, under the Goya label at Publix's. I prefer Bravo's, 3-inch diameter size. Thawed.
1 egg, beaten with 2 T milk

Heat large saute pan on medium heat, add oil and onions, sautee on 4-5 minutes till onions are softened.
Add ground beef, broken up into small pieces, continue cooking till color has changed. 
Add garlic, sofrito, pimento, vinegar, chili powder, tomato paste, and cumin
Add the flour and continue to cook a couple more minutes.
Take the skillet off the heat, add the raisins, and let cool.
It could be made two days ahead and refrigerated.

Separate disc individually. On a floured surface, roll each disc to about double in size. Lightly brush the edges with egg wash. 
Place a few tablespoons of filling in the center of the disc, bring the rims together and seal with fingers. Brush entire empanada with egg wash, fold in the edges to make a pattern. 
Place on a parchment paper-covered tray or plate. Separate layers with more paper.
Empanadas can be frozen, put in zip lock bags and used as needed

Surillitos or Cornmeal Sticks

Corn is definitely South American. So when a friend told me her father was from Chile and was interested in recipes, my brains began to travel. 
I passed  through Chile about ten years ago and can't remember a specific dish.
Well Lauren, there is Chilean empanadas that I will make for you one day! 
Let it be known, I love following recipes but in the end, I always tinker with the original concept and see if the results are the same.

                         Cornmeal Sticks
1 1/2 c  corn flour (I used PAN, pre-cook white corn meal)
2 teaspoons butter
1 t chile salt
1 c water 
1/4 cup cheese, grated, cheddar or parmesan

1. In a sauce pan, bring water to a slight boil
2. Add salt and butter to water
3. Mix flour and cheese together and add to water stirring constantly, mixture should hold together. Add 1oz of water to blend
4. Using a tablespoon, scoop to a spoonful in your hand and roll to your pinky size
5. Fry till golden brown. Drain on paper towel

Note: I also did a batch in an air dryer oven @350 degrees for 15 mins.

Covid _19 Culinary Tips

Never, have I cooked so often ... for so few! My wife, like me, is hunkered down at home, and though she never fusses about what is for lunch, come high noon, there is always something tantalizing to feast on. 

My miracle ingredient: mise en place!" It starts with your weekly  (for us fortnightly) shopping.  Make a list that incorporates meals you plan to try. 
Meat is not a top priority in our household, a mixture of cereal, veggies, chicken, and cheeses go a long way. 
Now hear this: I chop onions and peppers, label and date them, and either: freeze or use within the week.
Again, I do the same to cheeses, veggies and meat. Buy a family, size pack of meat and divide, in my case for two servings.
In 1990, I got home from my San Juan, PR cafe at midnight and as routine, watched the Home Shopping show while eating butter pecan ice cream, I ended up  buying a dehydrator from QVC for $59.00. Still using it! 
I dry my herbs and fruits as I get them on sale.
You can still freeze fresh fruits.
Just do it!

Sweet Potato Fries

2 # sweet potatoes
2 T Olive oil
1 t garlic powder
1 t paprika
1 t salt
1/2 t black pepper

Heat oven to 400 degrees
Cut potatoes in 1/2 inch strips
Mix spices with oil
Toss with fries and spread on parchment paper
Bake 15 mins
Flip and bake 10 minutes more
Serve with a simple tomato ketchup/mayo sauce