Homemade Lasagne

One of the pasta dishes I do like is a good homemade lasagne dinner. The following is one the wife makes that is really good.

• 1 Pkg. lasagne noodles


• 2 Lb. ground beef


• 1 Lg. onion


• 1 Green pepper


• 1 Can of tomato juice or V8 Vegetable Cocktail


• 2 Cans tomato paste


• 2 Large blocks of cheese (mozzorella or 1 mozorella and 1 cheddar - shredded)


• 1 Egg


• 1 Large tub of cottage cheese

In large pot, cook noodles until just tender (el dente). In a skillet, lightly brown the ground beef along with the onions. Add green pepper.

Combine tomato juice (or V8) with the tomato paste.Reserve 1/2 cup for later and add rest to meat mixture.Scramble the egg and add it to the cottage cheese.

In a 9x13x2 inch pan (or bigger.It depends on how much you make)add the reserved tomato juice (or V8).Spread it evenly on the bottom. Next, spread out a layer of noodles, then meat,cottage cheese and then a thick layer of the shredded cheese. Keep repeating until you have enough meat left for 1 more layer.Spread that out and completely cover with as much of the shredded cheese as you have left.

Cover pan with tin foil and bake at 325° for 1-1 1/2 hours. Remove foil and bake for another 10 minutes to give the cheese some color (And a chewy crust). Remove from oven and let it rest for 10 minutes so the cheese can set around the noodles properly, then serve.

Salt Cod

One of the things I remember growing up was the fact we always had fish on Fridays. It didn't matter if it was a salt-water fish or fresh-water fish, if it was Friday, that's what we had. One of my favourites is salt cod. My Dad loves it with all the real salty taste in it so he has his soaked only for a short time, just enough to soften up the meat. Me, it has to sit all night in the refridgerator and drained at least once. Here is my version of salt cod supper.

Ingredients

• 1 Lb. piece of dried salt cod


• 1/2 cup milk


• 1 can peas (frozen peas can be substituted but must be cooked ahead of time)

The secret to this recipe is to let the cod soak in cold fresh water for at least 12 hours.What I do is place it in a large bowl, fill it with cold water and place it in the refrigerator overnight and up to about 1 hour before mealtime.You should drain off the water and replace it with fresh water in the morning.It helps to get rid of the excess salt.

After the cod has finished soaking (You will be able to tell by the fact that the fish has the same consistency of a fresh caught fish. Cut the cod into 1/2 inch cubes discarding any bones you find. Place cod into a fair sized saucepan, fill with cold water and place on a medium-high heat. Simmer for 35-40 minutes. Add milk and peas and bring it to a boil.

While this is starting to boil, add 2 Tbsp. of corn starch to 2 1/2 Tbsp. cold water in a jar. Seal jar, shake, then slowly pour into pot of fish while stirring. This will thicken everything and give it the proper consistency. This is excellent ladled over boiled potatoes and seasoned with salt and pepper.

Home Made Dill Pickles

One of the things I like to do is make my own pickles, jams and such. Two of my favourites are home made dills and pickled onions. While I don't have my pickled onion recipe here just now (think I lent it to someone) here is my version of dill pickles.

Ingredients

• 36 - 40 pickling cucumbers (3 - 3 1/2 inches in length)


• 7 1/2 cups of water


• 5 cups of vinegar (5 to 6% acidity)


• 1/2 cup plus 2 Tbsp. pickling salt


• 12 heads off a dill plant


• ice (the more ice the better)

Wash the cucumbers thoroughly.What I do here now is to put the cucumbers in a large picnic cooler, cover them with cold water and throw as much ice on top as I can (helps to keep the cucumbers from going mushy from the heat of the pickling brine).

Combine water, vinegar, and salt in a large pot and bring to a boil (it's better if you can use a stainless steel pot for this as an aluminum pot can react with the vinegar and salt and leave a really lousy tasting pickle).

Sterilize 6 quart jars. Place 1 piece of the dill into each of the jars.Pack as many cucumbers as you can into each jar leaving at least 1/2 inch head space.Place another piece of the dill in each jar, fill with the brine, put lids on and seal in bath (people who regularly make preserves and pickles should know how to do this.If you don't, time to do some looking on the net)

Once the jars are sealed tight, place in a dark, cool spot for at the least 6 weeks.The longer they sit the better they will taste.

NOTE - If you prefer garlic dills, you just add 2 garlic cloves to each jar.Plus for added dill flavour, when you take the buds off the tops of the dill, break up the stalks and add it to the pickling brine as you heat it up. The taste of the dill will be added to the brine. Just "don't" forget to remove the stalks before adding the brine to the jars.

Wendy's Cabbage Rolls

Although technically I am the main cook in our home, my wife does make a few things very well. One of them being cabbage rolls. This recipe is fairly easy to make and the end result is delicious.

Ingredients

• 1 head of cabbage


• 1 lb. ground beef


• 1/3 cup of cooked rice


• 1 medium sized onion (diced fine)


• 1 large can tomato juice or vegetable cocktail (V8)


• 2 small cans tomato paste


• 1/2 Tsp. celery salt


• 1/2 Tsp. garlic powder


• 1 box toothpicks to hold leaves together (For this recipe, the flat type are best)

To begin, blanch the cabbage leaves until just starting to go tender.Mix rice, raw onion and raw ground beef in a large mixing bowl.Add celery salt and garlic powder.Pour tomato juice into large bowl or pitcher, add tomato paste and blend well.

In a large roasting pan, add enough of the tomato juice mix to just wet the bottom of the pan so cabbage rolls don't stick.Take one cabbage leaf and add about 1 Tbsp. of meat/rice mixture onto the core end of the leaf.Fold leaf over meat mixture 1 turn.Fold sides over what you just rolled, then roll core end like you would do to make a jelly-roll.Stick 2 toothpicks through to hold leaf together and place in pan.

Continue rolling leaves until finished.Pour tomato mixture over cabbage rolls, cover and place in a 325° oven untill sauce has reduced, thickened and cabbage rolls are tender (approx. 1 to 1 1/2 hrs).Remove lid and cook for another ten minutes.Remove from oven, cool for about 5 minutes then serve.

Garlic Pork With Peppers

This is a recipe I found in the newspaper and I have to be honest, it just blew us away.

Pork Marinade

• 1 Lb pork tenderloin-sliced into 1/8 in. medallions


• 3 garlic cloves-minced


• 2 tbsp soy sauce


• 1 tbsp honey


• 1/2 tsp fresh ground black pepper

For The Sauce

• 1/2 cup chicken broth


• 1/4 cup soy sauce


• 4 cloves garlic-minced


• 2tsp rice vinegar


• 1/2 tsp red pepper flakes


• 1/2 tsp honey


• 1 tbsp corn starch

For The Stir-Fry

• 2 tbsp cooking oil


• 1 red pepper-cut into bite sized pieces


• 1 green pepper-cut into bite sized pieces


• i small onion or 2 green onions-finely chopped

Place pork and marinade ingredients into large zip-lock bag and set for 10 to 20 minutes.

Combine ingredients to make sauce in a bowl. Heat oil in large wok or heavy skillet. Add pork and fry until lightly browned on all sides. Remove pork to warm plate.

Fry peppers and onions until they reach tender/crisp stage. Add pork and combine.

Pour in sauce mixture and stir until thick.

Serve over rice or with noodles.

The only difference with this recipe and the way I've done it is I sometimes omit the pepper flakes.

Ed's Chili Con Carne

The following is my version of Chili, which for some inexplicable reason, people always ask me to make. Hope you like it.

• 5 Lb. lean ground beef (can use pork, or turkey if desired)


• 1-2 Lb. stewing beef


• 1-2 Lbs. fresh mushrooms-sliced


• 2 red peppers-chopped


• 2 green peppers-chopped


• 6-8 stalks celery-sliced on the bias


• 2 large spanish onions-cut into quarters length wise then in half width wise


• 2 large cans stewed tomatoes


• 3 large cans kidney beans


• 3 large tins tomato paste


• cooking oil for frying meat


• water


• chili powder
(Optional spices: cumin, cayene pepper, chili seeds, Tobasco Sauce, Loisianna Hot Sauce)

To start, heat small amount of oil in large frying pan. Cut stewing beef into bite size pieces. Fry ground beef in increments until all is cooked. Drain excess fat from pan during frying. Fry stewing beef.

While meat is cooking, cut up the vegetables to desired size. Place all vegetables in a bowl and store in refrigerator until required.

The utensil I use for cooking the chili is a  Salton Roaster Oven . It's great because the whole insert will hold enough chili to feed an army and not over-heat the house. When you're done, just pull out the insert and wash. Can't beat the $40.00 price either.

After all meat has been fried and drained, add to cooker. Rinse beans under cold running water. Add beans, tomatoes, tomatoe paste, water, and spices to cooker and simmer on 300 for the better part of the day. Just keep an eye on it and add a little water whenever neccessary.

About 2 hours before serving, add the vegetables. If you like them crunchier, add about 1 1/2 hours before serving. Softer, 2 1/2 hours before serving.

While this recipe does make a lot of chili, it will freeze well for use on another day.

NOTE 1- I won't say how much spice you put into this recipe as each individual's tastes are different. You decide how hot or mild you like it. This recipe was created for the young to the elderly to enjoy.

NOTE 2- I mentioned water but didn't say how much. When first starting to cook, you want to keep the chili at a thick soup stage to keep from scorching. The closer to meal time, the less water you'll need as you will want a thick chili.

I'm Back

Back in January, I posted that I was giving up this blog due to the old "Brick Wall Syndrome" (Not being able to think of what to put here. [see below this one]). Then my wife reminded me that one of my passions is cooking, so why not post some recipes, tips and so on.

I'll admit that it never really crossed my mind. I do like cooking and I get a lot of repeat requests for my chili and a few other things I like to make. So why not.

Starting Monday, July 20th I will start adding recipes and such. It will take me the rest of the week to decide how I will do this and which ones I'll be starting out with.

Mind you I don't know if I'll post every day but I might. It all depends on a number of factors. Untill then, keep smiling.