Book Club Lasagna Soup

https://lilluna.com/lasagna-soup-8/

This recipe comes from the above recipe. Maurene served it to us at our November 2018 book club.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8

Calories 564 kcal

Author Lil' Luna

INGREDIENTS

• 1 lb Italian Sausage
• 1 TB onion powder
• 4 tsp minced garlic
• 2 tsp crushed red pepper
• 2 TB tomato paste
• 28 oz can diced roasted tomatoes - blended if you have my husband
• 6 c chicken broth
• 1/2 c basil leaves
• salt and pepper to taste
• 16 oz bowtie pasta

CHEESE MIXTURE

• 8 oz ricotta - might try with cottage cheese
• 1/2 c parmesan cheese
• 1/4 tsp salt
• pinch of pepper
• 1 c mozzarella as garnish

HOW TO MAKE LASAGNA SOUP:

1. Start off by browning the sausage in the olive oil for about 6-8 minutes. Add the seasonings and cook for 1 additional minute. Then add the tomato paste and stir.
2. Add diced tomatoes, basil, and chicken stock, then bring to a boil. Reduce heat and simmer for 30 minutes.
3. While the soup is simmering, cook the noodles according to packaged directions.
4. In a small bowl, mix all cheese ingredients.
5. Once the noodles are finished cooking, strain them and add to the soup. Or if you make large amounts you can serve the soup, noodles, and cheese each seperately.

To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil if you like!

Mary's Potato Soup

3 TBS butter
Saute medium onion
+ 3 stalks of Celery
+ 6 potatoes (cubed)
 Simmer for 10 minutes

+ one cup of water
+ 2 cans of creamed corn
+ 3 cups of milk (can replace 1/2 to 1 cup with cream or fat-free half and half)
+ add 3 links of sliced cooked Italian sausage

Season with:
+ 1 - 2 teaspoons of parsley
+ 1/2 teaspoon of pepper
+ 2 -3 teaspoons of old bay seasoning
+ 1 - 2 teaspoons of salt
+ fresh or dried basil

Simmer for 20+ minutes.

Serve with Cheesy Biscuits

2 cups of bisquick
2/3 cup milk
1/2 - 1 cup shredded cheddar cheese

Heat oven to 485 degrees
mix up into dough/balls
bake for 8 - 10 minutes

1 cup of melted butter
brush on Johny's garlic & seasoning

Huancayna Sauce & Hot Yellow Pepper Paste - Harmon's Cooking Class Street Tacos Gone Wild

Serve with Lomo Saltado

Huancayna Sauce

This sauce can easily be adapted to your tastes and preferences. Substitute boiled potato for cracker to make it a gluten free sauce. Add peppers and make it as spicy as you like.

Recipe by Chef Freyka
Yields 2 cups

Ingredients:

1/2  Yellow onion - cut into wedges
3 Fire roasted yellow peppers - Harmon's in a Jar
1/4  Habanero pepper - seeded
1/2 cup  Mayonnaise - substitute oil if desired
1/2 cup  Whole milk
1/4 - 1/2 cup Queso fresco
1/2 cup water
10  Saltine crackers - more if needed for thickening
oil - as needed

Directions:

1. Heat a medium saute pan over medium-high heat. Add a small amount of oil

2. When hot, add the onions and saute until tender. Lower heat after the onions begin to brown. When tender, remove from the heat and let cool

3. Add all of the ingredients to a blender

4. Blend and add salt to taste - one pinch at a time

5. Adjust thickness by adding more crackers or water/milk. Add extra oil to increase smoothness.


Hot Yellow Pepper Paste

Recipe by Chef Freyka
Yields 2 cups

Peruvian aji Amarillo peppers are hard to come by in the United States. For a good substitution, use one drained jar of Harmons Fire Roasted Yellow Peppers and blend with one de-seeded fresh habanero pepper and use the past to season to taste. Freeze any leftover in small portions for later use.

Lomo Saltado - Street Tacos Gone Wild

Lomo Saltado

Recipe by Chef Freyka

Serves 6-8

INGREDIENTS:

1 Lb       Flank Steak – sliced thin against the grain

1 med   Yellow onion – sliced into medium wedges

1 med   Red onion – sliced into medium wedges

2 lg        Roma tomatoes – seeded/carve cut and sliced into medium wedges

3 med   White potatoes – cut French fry style/ fried or baked

½ tsp     Cumin

½ tsp     Oregano – crush as you use it

½ tsp     Smoked paprika

1 TB       paste garlic

1 TB       red wine vinegar

1 TB       hot yellow pepper paste (see recipe at the end of this post)

1 TB       tomato paste

1 tb       soy sauce

DIRECTIONS:

before starting, make sure that ll the parts of this recipe are chopoped, prepared and measured. Lomo Saltado and fries shoul be ready at the same time. Keep the rice or fries warm in the oven at 190 degrees if done early. 

1. pre-heat large shallow saute pan or wok, add the cooking oil and heat it through

2. add the beef, making sure that the pieces don't overlap

3. Quickly season with salt, pepper, cumin, oregano and little paprika

4. wait about a minute and begin to toss the meat in the pan

5. meat is done when the color caramelizes with a little red remaining. do not overcook. set beef aside, tent with foil to keep warm

6. add some water to the saute pan to deglaze and save the juices with the beef. 

7. heat the saute pan again, add oil and heat it through

8. add onions and a pinch of salt. Saute until the onions take on a nice golden color. Stir in the garlic until fragrant. Add the hot yellow pepper paste and toss

9. Add 1 TB of vinegar, cover and braise just long enough to evaporate the vinegar.

10. Add tomato paste, soy sauce, and water a bit of water if needed to keep the mixture moist

11. add the tomato wedges and 1/2  TBS of vinegar. Cook the vinegar off

12. return the beef to the saute pan. mix well and turn the heat off

13. Garnish with parsley and serve with rice and over the fries. Make sure to add some cooking juices to each plate. 

HOT YELLOW PEPPER PASTE 

Recipe by Chef Freyka
Yields 2 cups


Peruvian aji amarillo peppers are hard to come by in the United States. For a good substitution, use one liquid of one drained "Harmons Fire Roasted Yellow Peppers" and blend it with one de-seeded fresh habanero pepper. Use the paste to season. Freeze any leftover in small portions for later use.

Kamja Jorim - Sweet n Spicy Braised Potatoes

http://frances.menu/sweet-n-spicy-braised-potatoes/

Sweet N’ Spicy Braised Potatoes Korean Style (감자조림)

YIELD: 4-6 Portions When Served As Family Style Dish (If Serving As Banchans, This Recipe Can Make 16 Portions)
ACTIVE TIME: 15 Min
TOTAL TIME (Active + Inactive Time): 35 MinCREDITS: Inspired By Korean Savory Caramalized Potatoes (Kamja Chorim)

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INGREDIENTS

• 4 yellow potatoes (medium size) -  don't use other kinds of potatoes; they don't absorb the flavor as well
• 4 tbsp soy sauce
• 3 tbsp brown sugar
• 1/2 tspn red pepper flakes
• 1.5 tbsp rice wine
• 1 tbsp oil (for sautéing)
• 3 garlic cloves (minced)
• 3 green onions stalks
• 1 to 1.5 cups of water
• honey (to taste) - aprox 3 tbsp
• black pepper (to taste)
• 2 tspn sesame oil
• 1 tspn sesame seeds (optional)

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INSTRUCTIONS

1. Peel and cube the potatoes into roughly 2 cm pieces. Slice the green onion stalks into 1 cm pieces. Stir together 1/2 cup of water, soy sauce, rice wine, brown sugar and chilli flakes.
2. Heat the oil in a pan over medium-high heat. Add the minced garlic and half of the green onions, sautéing until fragrant, roughly 30 seconds. Add the potatoes and sauté for 1 minute. Stir in the soy sauce mixture and bring to a boil, followed by turning the heat down to a low simmer. Cover partially and cook for 10 minutes stirring occasionally. If all the water has been absorbed, add 1/2 a cup more, to avoid drying out the potatoes during this stage.
3. Remove the cover, add another 1/2 cup of water and increase the heat to medium-high, cooking for another 10 minutes or until the water is absorbed. Test if the potato is done cooking by inserting a fork—if it splits the potato easily, it is ready, if you meet a lot of resistance in the center, cook for a tad longer and test again. Season to your liking and add honey if you feel the potatoes need to be sweeter and water if they are too dry.
4. Drizzle on sesame oil and the remaining green onions, followed by removing from heat and serving with sesame seeds sprinkled on top.

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NOTES

• 1/2 tspn of chilli pepper flakes will only add a little heat (in the opinion of a person who doesn’t regularly eat spicy foods), but nothing too overwhelming, adjust to your liking.
• Chill in fridge until cold if you are planning to serve as banchans (mini-appetizers).

Korean Barbecue (Bulgogi) - Street Tacos Gone Wild

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

The literal translation of "Bulgogi" is fire meat. The dish used to only be cooked over coals or over the fire. Today it is usually cooked over cast iron in a stir fry way.

Recipe adapted from Chef Jia Choi
Serves 4

INGREDIENTS:

1 LB                     Sirloin – thinly sliced

2 TB                     garlic - minced

½ cup                  Leek – thinly sliced/minced

1                           Asian Pear – peeled/grated or juiced

4 TBS                   soy sauce

2 TBS                   brown sugar

                             Black Pepper – to taste

                             Salt – to taste

                             Toasted sesame seeds – crushed/just a pinch/ plus extra non-crushed for garnish

                            Canola oil - as needed

½ med                 white onion – thinly sliced wedges

1 single               green onion - for garnish

Quick Ssamjang: combine (to taste): Korean soy bean paste, Korean red pepper                            paste, honey, minced leeks and sesame oil 

DIRECTIONS:

1. Slice the beef sirloin into thin slices, place in a medium sized bowl and set aside

2. To create the marinade: in a small bowl combine the garlic, leek, Asian pear, soy sauce, and brown sugar. Season to taste with salt and pepper; add a pinch of crushed sesame seeds

3. Pour marinade over the beef:

     a. Cover and marinate over night; or

     b. place in a vacuum-bag seal bag for at least 2 hours

4. Preheat a large saute pan/wok, over high heat, add some oil and heat it through

5. Saute the onions until golden in color and translucent; set aside

6. Reheat the saute pan, over high heat add oil and cook when oil is heated through (but before smokes)

7. Add the beef to the wok on a single layer. Saute until cooked. Make sure not to over cook. Meat can always be a little pink inside

8. To serve garnish bulgogi with the green onion and the sesame seeds

9. When serving, use small Romaine lettuce leaves, wrap them in bundles or eat taco style with some ssamjang, kimchi, and kamja Jorim (mini sweet and spicy braised potatoes - Kamja Jorim) and white rice

Yangchow Fried Rice from Street Tacos Gone Wild Cooking Class

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

Yangchow Fried Rice
The name Yangchow comes from the region where this recipe was first made. Yangzhou is in the Jiangsu Porvince. Ingredients can change depending upon what you have on hand. But there are always the presence of eggs.

Serves 8

INGREDIENTS:

4 cups                 long grain white rice - cooked/chilled (day before)

4 large                 eggs - lightly beaten and cooked omelet style

                            Canola oil - as needed

1 TB                    ginger - minced

1 TB                    garlic - minced

½ bunch              green onions - divided, greens slice thin on the bias, chop whites (down to bulbs)

½ each                carrot - diced very small

½ cup                  shiitake - finely chopped

½ cup                  ham - small cubed

½ cup                  cooked chicken - medium diced

1 cup                   cooked shrimp - either tiny shrimp of cut up into pieces

½ cup                  green peas - defrosted

4 TBS                 soy sauce - prefer dark

4 TBS                 Shaoxing wine (rice wine) - optional

DIRECTIONS:

1. Heat saute pan or walk and incorporate the oil

2. beat eggs, 1 or 2 at a time and fry into a thin omelet. Dice omelet into pieces and set aside

3. Return the wok to the heat, add oil again. Add the next three ingredients (onion whites, garlic, and ginger) and stir fry them until fragrant

4. Add carrots and mushrooms; saute until the carrots are bright orange in color

5. add the ham, chicken, shrimp and heat through

6. add the rice and stir and move wok at the same time, while incorporating soy sauce. Continue until the rice and the soy sauce are combined

7. Finish with Shaoxing wine, green onions, a bit of sesame oil, and eggs. Toss well and serve

Meatball Pizzettas - "Low Maintenance Monday"

Hands on Tim: 5 min
Total Time: 20 min
Serves: 4

Ingredients:

2 pkgs of (8.8 oz. each) Naan - either white or whole-grain

3/4 cup pizza sauce, divided

1 pkg (12 oz.) pre-cooked Italian meatballs

1 Cup pre-shedded pizza blend cheese

Chopped fresh basil and red onion (optional garnish)


Instructions:

1. Preheat oven to 400
2. Lay naan on 2 baking sheets, 2 per sheet
3. spread 3 TB sauce over each naan
4. Divide meatballs between naan - half meatballs if they are large
5. Scatter cheese over the entire naan
6. Bake until cheese bubbles and meatballs brown slightly (about 15 min); rotating baking sheets half way through
7. Garnish with basil and red onion
8. cut into slices.

Chicken Puffy Things

Chicken Puffy Things 

- aka Easy Chicken and Cheese Stuffed Crescent Rolls

Ingredients:

• 2 tubes of refrigerator crescent rolls (8 count each)
• 1-2 cups shredded cooked chicken (5 Costco frozen chicken tenders boiled & shredded)
• 1/4 cup shredded cheddar cheese 
• 1 cup of cream cheese
• 1 can condensed cream of chicken soup  - divided in half
• 1/2 can of milk (use soup can to measure)
• 1/4 package of Lipton Onion Soup Mix
• 1/2 cube of melted butter
• 1+ cups of Italian Bread Crumbs

Directions:

1. Preheat oven to 375 degrees
2. Prep 2 baking sheets with PAM
3. Stir the 1/2 of condensed soup, cream cheese, cheddar cheese, Lipton mix, and shredded chicken together
4. Heat remaining soup and milk over heat together - let slowly heat to make sauce
5. On a plate, separate crescent rolls and roll them out
6. Place a couple of spoonfuls of the chicken mixture on top of each roll
7. Roll each piece and shape into crescents
8. Dip into bowl of melted butter and then roll in bowl of bread crumbs
9. Place each crescent on baking sheet (8 per sheet)
10. Bake, uncovered for 10 to 15 minutes or until rolls are hard on the outside and look set.
11. Pour soup mixture over rolls - after baked and as you serve them
12. Serve with rice and/or veggies  

Book Club Drip Beef

This recipe was so good. We ate it on sandwich rolls at book club. 

Drip Beef   by Jolyn Raleigh

1  3-4 lb chuck roast
Salt and pepper
2 T butter
Canola oil (I used Olive Oil)
2 C. Beef Broth
2 T  Fresh Rosemary
1 jar pepperoncinis
2 onions (I only used 1)

Season roast with salt and pepper.

Brown roast in pan with bottom covered with oil and add butter.  

When browned put it in a crock pot. (I used a One Pot and browned it in the same pot I was cooking in ).

Put Broth and 1 C of water over roast.

Put all the other ingredients on top of the roast.
Cover and cook 4-5 hrs in crockpot. ( In the one pot use the recipe for cooking a roast )
Remove beef and shred.  

Return to pot to keep warm.
(I let mine simmer another hour in my one pot.)