Delicious Noodle Bake

This was so good! It's a recipe from The Pioneer Woman (her version looks a lot neater than mine). It was the perfect warm casserole to end a chilly, wet day.

It made a lot, and I wish we'd have frozen the leftovers, because I'll bet they are just as good, or better, later.



1 lb extra lean ground beef
1 jar pasta sauce (I used fire roasted tomato)
Salt and pepper
8 oz Eggless egg noodles
1/2 cup sour cream
1 1/4 cup cottage cheese (small curd)
1/2 cup green onion, sliced
1 cup grated cheddar

Preheat oven to 350.

In a skillet, brown beef and drain if necessary. Add tomato sauce. Season to taste with salt and pepper. Simmer.

Cook egg noodles until al dente.

I let Quinn do this part. In a large bowl, mix sour cream and cottage cheese. Add a bunch of black pepper. Stir in well drained noodles and add green onions. Season to taste with salt.

In a casserole dish, toss in noodles. Top with half of the ground beef mixture, sprinkle on half the cheese, finish with the remaining ground beef mixture, and the last 1/2 cup of grated cheese.

Bake 20 minutes, until cheese is melted.

It's TACO NIGHT!

When posed with the question "What do you want? Bean and portobello burgers or tacos?" Don laughed. I knew what his answer would be.

So tonight is taco night!

We get corn tortillas from a Mexican Mennonite place here in town. They make them fresh, with no preservatives, and they are excellent for anything we used to use whole wheat bread for. I love cheese melted between them, or peanut butter and banana...man, I'm hungry.

I prefer to make my taco seasoning because it gives me a chance to control what is in it. It's not difficult and doesn't use any crazy exotic ingredients - most people I know have all the components. Why would you WANT to eat something out of a package (containing who knows what?) that you can make so easily (and quickly)?

I brown my ground sirloin, add a bit of water and the below seasonings, and let it simmer on low for an hour or so. I'm sure this would work with TVP as well, but I can't stand the stuff.

I heat up the corn tortillas in a dry frying pan, and pack them with meat, cheese, tomato and sour cream (and avocado and fresh cilantro, if we have them handy). That's how we like them.

Taco Seasoning

1 tblsp chili powder
1/2 tsp garlic powder (or 1 clove fresh, grated in)
1/2 tsp onion powder (or 1/2 a fresh onion, finely diced)
1/2 tsp smoked paprika
1/2 tsp cayenne
1/2 tsp dried oregano
2 tsp dried cumin
Pinch salt

I taste after a bit and adjust the above, to taste.

I'd love to get my mitts on some ground chipotle. That would make my taco seasoning extra delicious!

By the way, if you don't have smoked paprika, you can use "regular" paprika.

Lazy Cabbage Rolls

When the weather starts to cool, it makes me really happy. It means that I get to start making some of my FAVOURITE food...chilis, stews, things with squash, and I get to pull out my crockpot!

I got my crockpot over 6 years ago from my dear friend, Dawn...it has made some amazing meals...sadly, it's nearly done for this lifetime. It's been pretty cranky the past couple of times I've used it. It might be time for a new one :(

So, I got really excited that we were having some cool weather, and planned to make Lazy Cabbage Rolls. Then we hit a warm patch.

We had them anyway.

The beef I used was hormone free stuff from a local farm, Wagner Orchards. Our awesome chiropractor and friend, Dan, recommended this place.

Lazy Cabbage Rolls



1/2 head chopped cabbage (or 1 small cabbage)
1 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
2 - 8oz can tomato sauce
Salt and pepper
1 cup uncooked brown rice
3 cups water
1 can condensed tomato soup
1 tablespoon brown sugar
1 tablespoon worcestershire sauce

Brown your ground beef in a skillet. This is an important step in any crock pot with meat type meal. Browning means caramalization, which means flavour! Take advantage of this opportunity while you can! Don prefers his ground beef to be in really small pieces, but since it's going to be in the crock pot all day, I don't fuss about the size of the pieces too much. I break it down into hunks, let it brown, and dump it in the crock pot.

Toss in cabbage, onion, garlic, ONE can of tomato sauce, rice, water, and salt and pepper. Give a stir, cover, and cook 4 to 6 hours.

If you're home, stir occasionally. If not, no biggie.

Approximately 2 hours before serving (or 1 hour if you're tight for time), mix the second can of tomato sauce, tomato soup, brown sugar and worcestershire sauce in a bowl and pour on top of casserole contents. Continue to cook.

Serve how you like it (we like a blob of sour cream).

"Smells Like Comfort Food"

That's what Don said when he walked in the door.

Meatloaf



This is not the sexiest food photo ever, but man, does it taste good!

You can make the meat part however you like. Some like combinations of meat. I prefer lean ground beef. Seasoning can vary...you can use onion soup mix, or your own combination of spices and veggies.

This meatloaf had some Montreal steak spice, soya sauce, worcestershire sauce and chopped onion. I also usually put milk moistened bread crumbs in the mix because Don likes a tender, crumbly meat loaf. If you like yours a little more solid, add an egg. It's important to note that you shouldn't overwork your meat because it might make it tough. I usually mix all my stuff in the bottom of the bowl first, then squish the meat in until everything is just mixed.

I have started making, essentially, a giant burger on a sheet pan so that there's more surface area to caramelize, rather than a loaf pan...though the loaf pan makes for a nicer looking slice on the plate.

The "money" of my meatloaf is the topping. It's a combination of ketchup, brown sugar and dry mustard. I mix it up, adjusting until I am happy with the flavours, and smear it on before cooking.

How do you do your meatloaf?

Potato and Cheddar Soup



This is another one of those "throw what you have in a pot" type recipes, but I'll do my best to approximate what I use.

Chop an onion and a couple of cloves of garlic and sweat in a soup pot. Meanwhile, peel and chop 5 potatoes. Toss them into the pot to warm a bit, then add 2 cups stock. Add some thyme if you have it, and let simmer (covered) for about 20 minutes, or until the potatoes are very soft. This will be dependent upon how small and evenly you cut the potatoes in the first place.

Add 2 cups milk, and bring up to simmer (do not boil!). Continue to simmer about 10 minutes, remove from heat, and hit with an immersion blender (also called a stick blender...if you don't have one, whir it up in the blender or food processor and then put it back in the pot). Pureeing the potatoes is what is going to thicken this soup, but some people like some chunky texture. You control the degree of smoothness!

Add about a cup of shredded sharp cheddar (or whatever blend of cheese you have). Honestly, it's rarely only a cup that goes into the soup. I start with about that, and taste, adding more as I go until it tastes the way I like it. Season with salt and pepper and serve immediately.

This time, we had some proscuitto in the fridge, so I chopped it and fried it until crisp. This plus some raw chopped green onion served as our topping, but you could add anything you like on a loaded baked potato...even more cheese (I love cheese!)

Pizza Pasta

Pizza Pasta can be made with whatever you have...but it is basically pizza toppings baked with pasta.

Pizza Pasta



1/2 box whole grain penne
1 jar prepared pasta sauce (or, if I have some homemade leftover I use that instead)
Sliced pepperoni
Black olives
Mozzerella cheese

This time I also added ground beef with a little onion, because my Mother in Law gave me some ground beef that needed to be cooked up.

Cook noodles according to directions (maybe a smidge underdone to allow them to finish cooking in the oven if you go that route).

I browned the ground beef and drained, added the pepperoni and sauce. If I am adding veggies, I throw them in as well.

Mix saucy slop and noodles, dump into casserole, top with cheese, and bake until cheese is melted.

Freezes well and makes for great leftovers.

If you need to make this ahead (which I sometimes do when I need to use up veggies or other leftovers but don't necessarily want to eat it right away), cook the noodles and the slop and put it in the casserole, top with cheese, and freeze. When you feel like eating it, pull it out of the freezer, let it thaw, and bake it at 350 until heated through and cheese is melted.

Or, you can put the slop and noodles into individual microwaveable containers and freeze. When you want one for lunch or dinner, take it out, nuke it, and eat!

Hamburger Hash

As I mentioned in yesterday's Tuna Noodle Casserole post, Hamburger Hash was one of the staples in our home. This dish was also the first thing I ever made for Don and he loved it. It was also the first time I realized that he is of the school that ketchup is a side dish, and I was all offended that he was smothering my food with Leamington's Finest, but that's another story. I'm over it. Really.

Here's the thing...I would imagine something like this would be a pretty universal dish, it's just meat and potatoes,  but I've made it before in other parts of North America and was informed that "We don't eat that here". Is it possible this is just a regional thing? My friend in college used to eat this (she's local). Her family called it "Hamburger Gravy".

Truth be told, it's just lazy-ass shepherds pie, right?

It's easy to make, doesn't take a lot of stuff, and it's relatively cheap. That's All Win in my book.



Hamburger Hash

1 lb ground beef (I prefer extra lean)
Handful frozen corn (or peas, carrots, green beans, whatever)
Beef or mushroom gravy (Bisto or other powdered mix, canned, whatever you can scrounge up)
Potatoes, peeled and chopped
Butter and milk for your mash
Salt and pepper

Put your potatoes on to boil. I'm sure I don't need to tell you that the smaller you cut your potatoes, the quicker they are going to cook...and if you cut them evenly, they will cook evenly. Amazing, right?

In a large frying pan, brown the ground beef, drain if necessary, and add the frozen (or fresh) veg. Add gravy and warm everything. Taste and season as needed.

Mash or whip your potatoes with butter, milk, cream, sour cream, buttermilk, whatever you do. I used butter and a little heavy cream that I had leftover in the fridge. I finished them off with some chives from our garden and some salt and pepper.

Plop your potatoes on the plate and make a well in the centre. Slop some meat and gravy in the well.

Eat, and enjoy :)