Ultimate Lasagna Recipe

I call this my Lasagna Project because everything is made from scratch.  Adjust as you wish for less work, but I can tell you that it was DElicious and a big hit.  You can also make any of the components ahead of time.  Freezes well for baking later.

Ultimate Lasagna

Sauce

2 Carrots chopped into large chunks

1 medium onion chopped into large chunks

2 celery celery stalks chopped into large chunks

4 cloves garlic

1 lb. ground extra lean beef

1 lb. hot Italian sausage

1 can tomato paste

1 28 oz. can crushed tomatoes

2 bay leaves

1 tsp Italian seasoning

2 tsp dried basil

1 tspe dried oregano

Pinch crushed red pepper

3 couple of Tbsp balsamic vinegar

Puree veggies in a food processor, then saute with a little olive oil until brown.  Add the meat and brown, add paste and cook for a 4-5 minutes, add other ingredients and water about an inch above meat. Cook down until nice and thick, about 20 minutes.

Ricotta

7.5 cups whole milk

2.5 cups cream

4 Tbsp vinegar

¾ tsp salt

1 egg

Pinch grated nutmeg

Fresh basil

Bring milk, cream, vinegar, and salt to a simmer over medium heat and simmer 3 minutes.  Drain in sieve covered with 3 layers of cheese cloth for 15 minutes.  Make sure pieces of cheese cloth are large enough that you have material to gather.  Gather sides of cheese cloth and gently ring out excess liquid.  Let cool then stir in other ingredients.

Yes it's hanging on a Swiffer but no worries, it's covered in plastic wrap.

Pasta

6 cups flour

6 eggs plus 1 yolk

¼ cup plus 3 Tbsp olive oil

Water as needed

Pour the flower onto a surface such as your kitchen counter, and make a well in the middle.  Add eggs, oil, and water into the well and using a fork, work into flour without breaking the well.  Once the mixture is no longer runny, use your hands to knead the dough for 10 minutes, adding water if needed.  Wrap in plastic and let rest 30 minutes or store in fridge until ready to use.  Cut into chunks and roll out using rolling pin as think as you can get it, or to about 1/8".  Cut into wide strips - ready to use!  

Also Need

Grated Parmesan cheese

Fresh mozzarella

Spoon some sauce into the bottom of a baking dish.  Place down one layer pasta, using the pieces like a puzzle to create an even layer, with a little overlap between pieces.  Spread 1/2 the ricotta over the pasta, then sprinkle on some Parmesan cheese, then more sauce.  Repeat again with second layer.  For third layer, lay the pasta and ladle some sauce over it.  Top with Parmesan and slices of fresh mozzarella.  

Place in the oven on a sheet tray to catch any spillage.  Bake uncovered at 375 for 40-45 minutes.  

Red Rice - "Orez Adom"

In my grandmother's kitchen

Another Israeli-Iraqi dish from my grandmother and a staple in my family.  I can't believe I'm giving this away....but there was always something missing when I tried to make this rice, so on my last visit to Israel I spied on my grandmother and saw her secret to making it delicious - adding the fried onions with oil at the end - genius! This rice is truly addictive.

Red Rice - "Orez Adom"

Ingredients:

2 Tbsp olive oil
2 Tbsp of a light oil such as canola or vegetable
1/2 onion, chopped
2 cups rice
3 cups water
1 Tbsp olive oil
1 tsp salt and pepper
1 cube chicken bouillon or 1 Tbsp Israeli chicken consomme (love this stuff) 
1 heaping Tbsp tomato paste
2 Tbsp dry minced onion or finely chopped onion

Optional toppings:
Some raisins soaked in a little water to "plump" them
Toasted almond slivers, pumpkin seeds, sunflower seeds, peanuts

Method:

Rinse the rice in a strainer until water runs almost clear, 3-4 times. 

Saute the onion in 2 Tbsp olive oil until lightly browned.  Add the tomato paste and cook for 1 minute.  Add the rest of the ingredients and give just a couple of quick stirs to combine.  Bring to a boil and allow to boil uncovered for 1 minute.  Lower the heat, cover and simmer for 6-8 minutes or until water is absorbed (do not stir or it will be mushy!).  At this point, taste to see if rice is cooked.  If not, add a little more water and cook another 1-2 minutes.

Latifa's secret: In a small saucepan heat 2 Tbsp of oil on high heat for 1-2 minutes or until hot (careful).  Toss the 1 Tbsp dry onion in and immediately pour the fried onions over the rice.  If using fresh onion, fry for a few seconds to brown and then add to rice.  Stir. 

Top with any or all of the optional toppings.  I like having them all.

Crock Pot Turkey Chipotle Chili

Here topped with queso fresco, avocado, and sour cream

I made this chili for a fund raiser at my husband's job not knowing that it was a chili competition and it won 3rd place out of 27 entries.  My favorite thing about this chili is that it has more vegetables and beans than meat, but you'd never know I swear.  The ingredient list looks long but it's a lot of pantry stuff and cooks in the crock pot. 

Ingredients:

1 cup dry red kidney beans  (or substitute canned)

1 lb. ground turkey

1 can/bottle of beer

2 cans diced fire roasted tomatoes

Handful chopped cilantro

¾  cup small diced white mushroom

½  red bell pepper, small diced

½ onion, small diced

2 cloves garlic, finely diced

1 box frozen corn (or about a cup)

3-4 dashes Worcestershire sauce

1-2 chopped chipotles in adobo, plus 1 tsp of the sauce. Remove seeds for less heat.

Bay leaf

½ can tomato paste

1 Tbsp cider vinegar

Ground cumin

Ground coriander

Dried oregano

Garlic powder

Onion powder

Smoked or sweet paprika (not hot)

Cinnamon

Method:

Soak beans overnight covered in water.

Brown turkey with a little olive oil over med-high heat.  While it’s cooking, season it with ½ tsp each coriander, cumin, smoked paprika, garlic powder, onion powder, and ¼ tsp oregano.

Transfer turkey to crock-pot and add all of the other ingredients.  Add 2 tsp each cumin, coriander, and paprika, ½ tsp oregano and 1/2 tsp cinnamon.  Also add salt and pepper to taste.   Add a little water if needed so that ingredients are just covered.  Set crock pot for 8-10 hours on low and go to work/sleep! 

Add another ½ can of the tomato paste to thicken the sauce if needed.  Salt to taste.  Add cider vinegar.

Enjoy!

Crock Pot BBQ Chicken

Living and/or working in Baltimore for the last 14 years, I like bbq with some good ol' ketchup, mustard and molasses.  A few ingredients for freshness but nothing too fancy.  Just sweet, smoky, and yummy. It just doesn't get any easier than this.  You can cook it overnight of while you're at work for dinner when you get home. 

Makes 4-6 servings

Ingredients:

1/4 cup red pepper, diced

1/4 cup green pepper, diced

1 jalapeno, diced

2 garlic cloves, diced

1/4 cup onion, diced

1 tablespoon oil

1/3 cup ketchup

1/3 cup yellow mustard

1/3 cup molasses

1/3 cup brown sugar

2 tablespoons hot sauce

2 tsp. liquid smoke

Salt and freshly ground black pepper

2 chicken breasts and 1 thigh

       Method:

Mix the bbq sauce ingredients in the crock-pot and then add chicken.  Set the crock-pot to “low” and cook 4-6 hours.  Use two forks to shred the chicken (it will practically fall apart) and you’re done!

Good on a kaiser roll with cole slaw.

Jalapeno Mac n' Cheese

Macaroni and Cheese is just one of those dishes that has to be rich, creamy, and addictive.  So I experimented and this was the result - a hit at pot lucks and tailgate parties, amazing with chili, and fun for a cozy evening in!  If I really want to feel like a kid again, I slice up a hot dog on the side.

I used to bake this but I actually like it best off the stove top - I think it's creamiest this way.   If you plan on putting it in a crock pot,  just make sure you use plenty of milk and cheese, because the pasta will absorb a good amount of it.

This makes enough to fill a crock pot - about 10 servings.

Ingredients:

1.5 lb elbow macaroni

6 Tbsp unsalted butter

3 Tbsp flour

2 Tbsp mustard powder

6 cups whole milk

½ onion, finely diced

2 jalapenos, seeded and finely diced

1-2 bay leaves

1 tsp paprika

12 oz. sharp cheddar cheese

8 oz. pepperjack cheese

1 cup grated parmesan cheese

4 oz. cream cheese

3 tsp salt

Pepper to taste

Method:

Cook pasta for 2 minutes less than al dente, so it’s still nice and firm and a little undercooked.

While the pasta is cooking, melt the butter in a separate large pot.   Add the onion and sauté for a couple of minutes until softened.  Whisk in the flour and mustard and keep it moving for 1-2 minutes.   Stir in the milk, jalapeno, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.  Stir the cheese in a handful at a time until melted and smooth.   Fold the macaroni into the mix.

If using a crock pot, spray the inside with cooking spray before pouring in the mac n' cheese.

Savta Latifa's Salona Recipe

Hot out of the oven

Initial mixture for the sauce

After cooking down with the spices.  Still has some more thickening to do....

Get in my belly!

Mmm...salona...fish fillets baked in a sweet & spicy tomato and onion curry....I learned it from my grandmother who's family came to Israel from Iraq. This dish is served at many family meals on my dad's side, sometimes even as a first course, but that's because they are nuts and awesome. It's also great if you don't love that "fishy" taste since the sauce is so flavorful!  It's even better the next day and also freezes great.  Serve with white rice or cous cous.

Ingredients:

This makes about 6-7 servings.

About 2 lbs fish fillets - I prefer catfish, whitefish, or cod

3-4 Tbsp olive oil

3-4 onions, sliced (depending on size)

3-5 tomatoes, chopped + 1 sliced for garnish

1 tsp sour salt. Try to buy this, it's adds good flavor.  Or substitute 3 Tbsp lemon & 1 tsp salt

4-5 Tbsp sugar

1 tsp finely chopped garlic

1 tsp hot paprika, or regular paprika + crushed red pepper

1 tsp each salt and pepper

1 tsp curry

3 Tbsp tomato paste

1 whole jalapeno (optional)

Method:

Preheat oven to 350

Saute the onion in olive oil on med/high until lightly browned.  Add tomatoes and the rest of the ingredients, except for the fish.  If you're adding the jalapeno, just toss it in there whole to add a little extra heat. Simmer until mixture is soft  - about 20 minutes.  It should be thick and pasty, with no thin liquid left. 

Taste the sauce.  It should be very spicy and very sweet, and a little sour.  The fish won't be seasoned, so the sauce should be good and strong.  Add salt, pepper, or sugar to taste.  Remove jalapeno.

Spoon enough of the sauce into a 13x9 glass/pyrex pan to cover the bottom.  Place fish in pan to make a single layer, and cover with the remaining sauce.  If you want, garnish the top with thin tomato slices.

Bake uncovered in oven about 20 minutes, until fish almost completely cooked.  Raise oven temp to broil, and broil about 5 more minutes, or until top just starts to char.  Keep a close eye on it, because once it starts to blacken, this happens fast.

Serve with white rice or cous cous.

Hello out there

If anything actually comes of this little blog here, then I dedicate it to my family and friends who endured mushy vegetables, burnt rice, and under-seasoned fish while telling me I had potential to be a good cook.  If no one ever reads this, well at least it was fun to create and helped me pass some time.

I love to cook.  I come from an Israeli family with my dad's side being from Iraq and my mom's from Eastern Europe, so I grew up with a love of food and eating.  I now live in the DC metropolitan area, where ethnic food from all over the world is at every corner.  

I spend a lot of time cooking and figure if anyone is interested in getting some ideas and learning from my experiences, have a look!

On a side note, I have been recovering from pancreatitis for the last couple of months and have developed a list of pancreas-friendly and pretty damn good recipes and snack ideas.  They range from the ultra safe to some with a little more flavor to satisfy cravings. 

Better pictures to come.