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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Fajita Style Chili

Published by: Sarah

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  • Nov
  • 5

3 tsp. Chili Powder 2 tsp. Ground Cumin 2 tsp. Fresh Lime Juice 1 tsp Garlic Salt 1 tsp. Ground Coriander 1 tsp. Black Pepper 2 lbs. Flank Steak 3 T EVOO 1 each Red, Yellow & Green Bell Pepper, chopped 2 Onions, chopped 2 (15 oz.) can Tomato Sauce 1 (15 oz.) can Ranchero […]

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3 tsp. Chili Powder
2 tsp. Ground Cumin
2 tsp. Fresh Lime Juice
1 tsp Garlic Salt
1 tsp. Ground Coriander
1 tsp. Black Pepper
2 lbs. Flank Steak
3 T EVOO
1 each Red, Yellow & Green Bell Pepper, chopped
2 Onions, chopped
2 (15 oz.) can Tomato Sauce
1 (15 oz.) can Ranchero Beans
1 (15 oz.) can Petite Diced Tomatoes
2 (11 oz.) cans Vacuum Packed Corn
¼ c. chopped fresh Parsley
Sour Cream & Cheddar Cheese for Garnish, optional

Combine seasonings & set aside.
Cut steak on the bias then into ½” thick cubes.
In a large soup pot, heat oil.
Add steak.
Cook & stir 5 minutes.
Add chopped veggies.
Cook & stir 5 minutes.
Stir in tomato sauce, beans, diced tomatoes, corn & seasonings.
Bring to a boil.
Reduce heat & simmer 30 minutes.
Serve with garnishes if desired.

**Original recipe called for 1 lb. meat, 3 cans tomato sauce, 1 can ranchero beans, 1 can black beans, 2 c. water, ¼ c. cilantro, specifically Ancho chili powder & no ground coriander.

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Lucious Lasagna

Published by: Sarah

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  • Sep
  • 12

As we all know, lasagna is all a matter of taste. This vegetarian version is delicious & know one I’ve served it to ever feels deprived of the meat! Plus you don’t have to cook the noodles even though they are not the oven ready kind – you may use the oven ready if you choose to do […]

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As we all know, lasagna is all a matter of taste. This vegetarian version is delicious & know one I’ve served it to ever feels deprived of the meat! Plus you don’t have to cook the noodles even though they are not the oven ready kind – you may use the oven ready if you choose to do so, however.


1 box Lasagna Noodles (to make this gluten free use eggplant in place of the noodles – see note below)
Water
15 oz. Low Fat Ricotta Cheese
4 c. shredded Pizza Cheese Blend
1 c. grated Pecorino Romano Cheese
1 c. grated Parmesan Cheese
16 oz. Reduced Fat Cream Cheese, softened
2 Eggs, beaten
3 T dried Oregano
2 (2 lb.) jars Marinara Sauce **
4 lg. Portobello Mushroom Caps, stems removed & sliced thin
1 (24 oz.) jar Fire Roasted Red Peppers, drained
2 (6 oz.) bag Fresh Baby Spinach
2 c. grated Asiago Cheese


Layer lasagna noodles in a criss-cross fashion in a large pan .
Just cover with water.
Let rest while making the filling.
Combine  ricotta, pizza, romanoparmesan & cream cheeses with the beaten egg.
Mix well.
Crush the oregano between your hands into cheese mixture.
Mix well.
Preheat oven to 375 degrees.
Spray a 10×13 baking dish with  non stick cooking spray.
Spread enough sauce in the bottom of the dish to cover. 
Cover with one layer of noodles.
Take 1/3 of the cheese mixture & spread over noodles.
Layer the sliced mushrooms on top of the cheese.
Dot the mushrooms with sauce.
Layer on noodles & cheese again.
Layer in the peppers & dot with sauce.
Repeat the noodles & cheese.
Spread on the spinach & dot with sauce.
Cover the spinach with a final topping of noodles & cover generously with sauce.
Bake for 1 hr. & 15 minutes.
Remove & top with asiago cheese.
Bake an additional 15 minutes.
Remove & let rest for 20 minutes.
Sprinkle with additional oregano if desired.


**NOTE: This cook prefers to use Prego Traditional, when I don’t make my own 🙂 – For the eggplant: Peel & cut the ends. Slice lengthwise & place on a baking sheet. Drizzle with olive oil & season with salt & pepper. Bake @ 400 degrees for 10 minutes. Cool until able to handle. Build your lasagna using the eggplant in place of the noodles.

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