De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

18

April 2012

3

COMMENTS

Lasagna Please – Episode 19

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

This is episode 19. I’m excited about that. I made Spinach and Cheese Lasagna. I love that I used all the spinach from my Abundant Harvest Organics box today. I’m impressed with myself. I hate it when I don’t use all the spinach and it goes bad, and I have to put some of it in the compost. Not this week! In addition to spinach from this week’s box, there’s tomatoes, in the homemade tomato sauce, spring onions, and green garlic. When we ate it for dinner, I served it with a Caesar Salad, which uses lettuce and lemons.

Do you think this is smart? I’d never made lasagna before, and decided to make up a recipe and do it for this week’s episode. It’s OK if you say no. I’m shaking my head at it a little. Thankfully it tastes good… I guess it’s hard to ruin pasta, homemade tomato sauce, a bit of bacon, cheese, and wilted spinach. I think I could have done it though. If I were to make this again, I’d say make more sauce. You need more than you think you will, Rachel!!! Now I know. I also know that you should cook the noodles right before you’re going to use them. Otherwise they get sticky. I’m telling you these things so you can learn from my mistakes. 🙂

I dropped a noodle on the floor by accident. The dog came over and tried to eat the whole thing at once. Not a good idea. He dropped it back on the floor. Lesson to be learned: one whole lasagna noodle is too big for the dog. Rip it up. (I did, don’t worry. He ate it and was happy happy happy.)

I used fresh herbs from my garden!!! Yay, hooray, hip hippity! My parsley and oregano are growing like crazy! My basil is making an attempt. My rosemary is still alive, and that’s a good thing. I love fresh herbs!

I accidentally filmed the cupboards instead of the tomato sauce I was trying to puree. Whoops. I think it’s funny, so I left it in. 🙂

I’ve been looking at the photo of the lasagna. I wondering if it would be good with a fried egg on top. I might try that with some of the leftovers. I’ll let you know if it’s a good idea.

These cute cups are from my friend Shannon. She gave them to me for my birthday (don’t worry, you didn’t miss it, it’s coming up in a few weeks ;)). I love them!!!

Spinach and Cheese Lasagna

Last modified on 2012-07-19 20:57:33 GMT. 1 comment. Top.

Spinach and Cheese Lasagna
Recipe Type: Main, Entree, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
Spinachy and cheesy. It’s lasagna for dinner.
Ingredients
  • 1 lb. lasagna noodles
  • 6-8 C spinach, chopped
  • salt
  • pepper
  • pinch nutmeg
  • 2 slices bacon, cooked and crumbled
  • 1 C (8oz.) cottage cheese
  • 1/4 C Greek yogurt
  • 6 cloves garlic, diced
  • 1/2 C spring onion, diced
  • 2 T olive oil
  • 4 C tomato sauce
  • 1 C (8 oz.) fresh mozzarella, 1/2″ cubes
  • 1 C parmesan, grated (divided 2/3 C, 1/3 C)
  • 1/2 C water (opt.)
  • 1 T olive oil
  • Fresh herbs for topping (like basil, parsley, oregano)
  • Parmesan cheese, for topping.
Instructions
  1. Boil water. Pre-heat oven to 350F.
  2. Heat pan, add olive oil. Add garlic and onion, cook 2 minutes. Add seasonings and spinach, a little bit at a time and wilt.
  3. Mix cheeses, cottage cheese, and yogurt.
  4. Cook pasta for 8-10 minutes.
  5. In greased 9×13 oven-safe dish, layer: tomato sauce, noodles (don’t overlap them), cheese mixture, a bit of tomato sauce, noodles, spinach mixture, noodles… sprinkle bacon over one layer… repeat until all ingredients are gone (unless you have extra noodles, don’t pile those on!). Top layer should have tomato sauce.
  6. Bake at 350F for 30 minutes. Top with a sprinkle of olive oil (opt.), pour a bit of water around the side (if noodles need a bit more liquid), and top with reserved parmesan cheese and bake an additional 10 minutes.
  7. Let rest 10 minutes before serving.
  8. Serve topped with a little more parmesan and some fresh herbs.
Notes

On the episode I felt like I could have had more filling, so here are the changes I would make:
1 1/2 C parmesan, grated (divided 1 C, 1/2 C)
2 C (16oz.) cottage cheese
2 C (16 oz.) fresh mozzarella, 1/2″ cubes

Great with a caesar salad!

 

Tomato Sauce

Last modified on 2012-07-19 20:57:36 GMT. 1 comment. Top.

Tomato Sauce
Recipe Type: Suace, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 36 mins
Total time: 46 mins
Serves: 2-4
Fresh tomatoes make a delicious sauce.
Ingredients
  • 5 medium tomatoes
  • 1/2 C red wine
  • 1 sprig fresh rosemary, chopped
  • 1 T fresh oregano, chopped
  • 6 fresh basil leaves, chopped
  • 1 T fresh parsley, chopped
  • 1 green garlic, chopped
  • 1/4 C spring onion (or regular onion)
  • 1 T balsamic vinegar
  • 2 slices bacon, finely chopped (opt. – could sub smoked paprika and 2 T olive oil)
  • 1-2 T olive oil
  • salt and pepper
  • 1/2 C pasta water (opt.)
Instructions
  1. Prepare an ice bath (bowl of water and ice). In a soup pot, boil water. Score each tomato with an X, not cutting too deep. Submerge tomatoes in water and cook 1 minute. Remove from hot water and place in ice bath (to stop the cooking). When they’re cool enough to handle, peel tomatoes (skin should come right off). Chop tomatoes.
  2. Cook bacon. Remove from pan and set aside. In same pan, add olive oil, garlic, onion, salt, and pepper. Cook over medium-low heat 2 minutes. Add tomatoes, cook 3 minutes. Add herbs, wine, balsamic vinegar, and cook 30 minutes over medium-high heat, stirring occasionally (turn heat down if liquid evaporates and it starts to burn, or just add more liquid). (Opt.: Add about 1/2 C pasta water, if you’re making it with pasta.)
  3. Either use the sauce as is (chunky), or puree with immersion blender or regular blender (remove middle stopper to let steam escape, and cover lid with a towel).
Notes

This makes about 2 C of sauce. For lasagna recipe, you may want to double this!
The bacon can either be used in the lasagna, or added to the sauce at the end. 🙂

 

This episode sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

This meal can be found on Wednesday of this week’s menu!

Wednesday

11

April 2012

1

COMMENTS

Rachel’s Borscht – Episode 18

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Legacy, Soups, This Week's Feast, Thoughts, Vegetables, Vegetarian

I missed Oma this past weekend especially. She used to make a traditional Easter bread called Paska. I thought of her as I made it. Since I’m missing her, since I have some beets to use, and since the weather is cool right now, I’m making Borscht for this week’s episode of A Cooking Show with Rachel O. Oma made the best Borscht. Mine is not as good. I’m not sure I could ever make anything as good as she did. Not being self-deprecating, she was just a great cook.

Borscht traditionally has things like cabbage, beets, beef, dill, and potatoes. This version has more veggies (why not?!) and no meat or dill (I didn’t have any). From this week’s Abundant Harvest Organics box, there are: parsnips, carrots, beets, cabbage, spring onions, fresh garlic, tomatoes, and a daikon radish (from an older box: potatoes). Like I said, not traditional, but still so good! Top it with a dollop of yogurt or sour cream, and serve it with some good bread, and there’s dinner. Perfect for a chilly spring night.

I also made my own vegetable stock for the soup. My friend, Elizabeth, asked if I would show how to make some of these things I often have on hand (like stocks). So in this episode, I’ll not only show you how to make Borscht, but also Vegetable Stock.

I hope you enjoy it as much as we always do. And, make lots, it’s even better the next day!!!

Happy Eating!

Print
Rachel’s Borscht – Episode 18

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: 6-8

Rachel’s Borscht – Episode 18

Ingredients

  • 2 carrots, quartered and chopped
  • 2 parsnips, quartered and chopped
  • 1 daikon radish, quartered and chopped
  • 4 large or 6 small potatoes, chopped
  • 7 beets, peeled and chopped
  • 1 tomato, chopped
  • 1 spring onion, chopped
  • 1 fresh garlic, chopped
  • 1 small cabbage, shredded
  • 8-11 C veggie stock (or 6 C stock, 3-5 C water)
  • 2 T olive oil
  • 1 t salt
  • pepper
  • 1 T balsamic vinegar
  • 1/4 C white vinegar
  • 1 T honey
  • 1 T fresh lemon juice
  • yogurt, for topping

Instructions

  1. Heat soup pot. Add oil. Add garlic, onion, and tomato. Smash tomatoes with potato masher. Cook a few minutes. Add all remaining veggies, except cabbage. Add salt, pepper, and white vinegar. Cook over medium heat, stirring occasionally, about 15 minutes, or until veggies are getting tender.
  2. Add honey, balsamic vinegar, and 8 C stock. Bring to a boil, reduce to a simmer, and cook 2-4 hours. Add 2-3 C more stock after an hour or two of cooking.
  3. (Add 2-3 C water, if needed, bring to a boil.) Add cabbage. Cook 30 minutes more.
  4. Add 1 T lemon juice.
  5. Serve topped with a dolup of yogurt.

Notes

The white vinegar is supposed to set the color of the beets, so they don’t bleed as much. It didn’t work in mine. 🙂 Borscht normally has beef and beef stock. I didn’t have any today, so I made a vegetarian version. It also normally has dill. I didn’t have any of that either. Borscht is always better the second day. I don’t know why. It just is.

http://www.de-ma-cuisine.com/rachels-borscht-ep-18/

This episode was sponsored by Abundant Harvest Organics, Bari Olive Oil Company, and Molly Jenson.

Wednesday

4

April 2012

1

COMMENTS

Red Cabbage and Apple Tarts – Episode 17

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Cheese, Dinner, Fruit, Lunch, Main Dishes, Sides, This Week's Feast, Vegetables, Vegetarian

Aren’t these tarts cute? I’m not sure if they’re technically tarts, but it’s what I called them. I’m not actually worried about what they’re called, since they taste so good. Plus, they’re healthy. Did you know that cabbage has lots of vitamin C and dietary fiber? I like to eat it.

We’ve gotten cabbage in our Abundant Harvest Organics box each week for about the past month or so. It’s been fun to find creative ways to prepare it. In this dish, cabbage and apples are cooked with honey, topped with pie crust, baked, then topped with gorgonzola cheese and reduced balsamic vinegar.

Does Gorgonzola scare you, because it’s one of those stinky, moldy cheeses (well, aren’t all cheeses technically mold?!)? It scares me a little, I’ll be honest. It’s about as far as I go in that department. However, it pairs well not only with cabbage, but also with beef. So does balsamic vinegar.

Speaking of beef, we ate the tarts with a Steak Salad (although on the show it’s just a salad with dressing… still yummy, but it better with steak). They are intended to be eaten together. They can be eaten separately, or with other things, but I think you should just trust me on this one! For the salad, I used spinach, arugula, and lettuce. Then topped it with sliced steak and some homemade Gorgonzola Dressing.

Happy Eating!

Individual Red Cabbage and Apple Tarts

Author: Rachel Oberg – De Ma Cuisine
Serves: 4
A cute little cabbage treat, topped with stinky cheese… Sounds delicious?! Yes. Sounds delicious.
Ingredients
  • 2 apples, julienned (looks like matchsticks)
  • 1 head red cabbage, quartered, cored, shredded
  • 2 heaping T honey
  • 2 cloves garlic, minced
  • 3-4 T chives, chopped (red onion could be substituted)
  • 1-2 T olive oil
  • pepper
  • salt
  • 1/4 C white wine (or apple cider vinegar)
  • 1 pie crust
  • 1 egg + 1 t water (for egg wash)
  • gorgonzola cheese (goat cheese could be substituted)
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
Instructions
  1. In a dry pan, cook cabbage and apple with honey, salt and pepper over med heat for 5 minutes, stirring occasionally (if using red onion, add it now too).
  2. Add garlic and chives. Cook 2-3 minutes. Add wine, turn heat to high and cook, stirring occasionally, until most of the liquid has been absorbed, about 4 minutes.
  3. Remove from heat. Add olive oil, stir.
  4. Grease 4 small ramekins (oven-proof dishes). Divide cabbage mixture into the dishes.
  5. Divide pie crust into 4 discs. Roll out. Top ramekins with crust, crimp around edges. Cut four vent holes in top of each tart with the point of a knife.
  6. Whisk egg with water. Brush over pie crust (not too much – you don’t have to use it all).
  7. Bake at 350F for about 30 minutes, or until crust is flaky and baked (I used the toaster oven, a conventional oven may require less time).
  8. While they bake, bring balsamic vinegar to a boil. Reduce to a simmer, and cook until the liquid is reduced and it’s thickened and syrupy. Keep an eye on it – don’t let it burn!
  9. Top each tart with some gorgonzola cheese and a drizzle of reduced balsamic vinegar.
Notes

We ate this with a steak salad with homemade gorgonzola dressing. I made up this dish to go with the steak salad. It could also be good with a regular green salad, a roasted chicken, a salad topped with chicken, scrambled eggs, wilted greens with bacon, beef or chicken crostini… but really pairs well with the steak salad. 🙂

(A couple of months ago I showed you how to make a pie crust. For this recipe I used one of the ones I’d frozen. I divided one crust in four to make the little tarts.)

This episode was sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, and Molly Jenson!

Wednesday

28

March 2012

2

COMMENTS

I Heart BLT Pizza – Episode 16

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

The BLT is one of my all time favorite sandwiches. Bacon is one of my all time favorite foods. Llano Seco has the best bacon I’ve ever had. And, I love pizza. When I was planning this week’s episode, I was thinking that it had been a while since I’d used bacon on the show. I’ve made Bacon & Egg Burgers, Butternut Squash Pasta Carbonara, Wilted Spinach and Radicchio Salad, and Fancy Pizza. I needed something new. The BLT isn’t new. It also wouldn’t really use many of the contents of the Abundant Harvest Organics box. I like to use as much as I can each week. Sometimes it’s just highlighting a couple of ingredients. Sometimes it’s using the majority of the box. A BLT would use lettuce and tomato. Not enough for a show. But, what if I did a pizza with BLT ingredients, and more?! Now that, that could work. Pair it with a salad with homemade orange dressing, and we’ve got ourselves a show.

Can I tell you something? I wasn’t 100% sure about this one. I mean, really, you can’t go wrong with bacon. But, I was putting asparagus on the pizza. I’ve never done that before. I often make something for the first time on the show. It may not be smart, but I get inspired and I do it. I can’t help myself. I’ve made BLT pizza before, but never quite like this. I really hoped it would turn out. Want to know something else? There’s none left today. I ate it for lunch and dinner, Husband ate it for dinner. It was that good. I was not disappointed.

Why is it so good… Here’s what’s on it: Alfredo sauce (homemade, with lots of garlic and parmesan cheese) (ya know, in place of the mayo), tomatoes, asparagus (it wasn’t weird, really!), spinach (the “L”), chives, bacon (duh), and Irish cheddar (not too much, so it didn’t overwhelm).  It’s all on top of a homemade pizza crust (I made a crust from scratch in the Fancy Pizza episode, so I didn’t do it on this show). The salad was simple: lettuce, spinach, grated carrot, chopped apple, homemade orange dressing. OK, enough about it, go make it!! Here’s the recipe.

BLT Pizza

Last modified on 2012-07-19 20:32:10 GMT. 1 comment. Top.

BLT Pizza
Recipe Type: Pizza, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 13 mins
Total time: 33 mins
Serves: 2
I love BLTs, I love pizza, I love bacon… How about a BLT Pizza?! Yes, I think so.
Ingredients
  • 1 pizza crust
  • 1/2 tomato, sliced and quartered
  • 1-2 asparagus, thinly sliced on an angle
  • 1/2 to 1 C bacon, cooked and crumbled
  • 1-2 T chives, chopped
  • 1/2 to 1 C Irish cheddar cheese (or other aged, sharp cheddar), grated
  • 1/2 C spinach, torn
  • Alfredo Sauce: 2 T olive oil
  • 2 T AP flour
  • 3-4 cloves garlic, minced
  • 1 C milk
  • 1/2 to – 1 C parmesan cheese, grated
  • salt
  • pepper
Instructions
  1. Preheat oven to 475F. Roll out pizza dough and roll the edge a bit to make a crust. Bake for 5 minutes.
  2. While it bakes, make alfredo sauce: Heat pan, add oil. Whisk in flour, cook 30 seconds. Add garlic, cook an additional 30 seconds. Slowly whisk in milk. Over medium heat, let it thicken, whisking occasionally. Once thick, remove from heat and whisk in parmesan cheese, salt and pepper.
  3. Top pizza crust with alfredo sauce, tomato, asparagus, spinach, bacon, chives, and cheddar cheese. Return to oven and bake for 7-8 minutes (or until crust is as crispy as you’d like it, and cheese is melted).

Green Salad with Orange Dressing

Last modified on 2012-12-01 02:23:53 GMT. 0 comments. Top.

Green Salad with Orange Dressing
Recipe Type: Side, Salad, Dressing
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2
Ingredients
  • lettuce
  • 1/2 C spinach
  • 1 carrot, grated
  • 1 apple, chopped
  • Dressing: 1/4 to 1/2 C good quality olive oil
  • juice from two oranges
  • salt
  • pepper
  • (you could add a splash of vinegar if you wanted)
Instructions
  1. Slowly whisk oil into orange juice, creating an emulsion. Add salt and pepper.
  2. In a bowl, add lettuce with spinach, carrot, and apple. Toss with dressing.
  3. Serve and enjoy!!

 

This episode was sponsored by: Abundant Harvest Organics, Llano Seco Organic Pork, Bari Olive Oil Company, and Molly Jenson. Thank you, sponsors!

This meal is found on Friday, of this week’s menu!

Wednesday

21

March 2012

2

COMMENTS

Spaghetteroni and Cheese – Episode 15

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

Happy Spring, and happy episode 15!

I have been wanting to make this meal for the show for a while now. I’ve just been waiting for the right week. This week was it. I mentioned on Monday that I have a new sponsor, TX Bar Organics. I wanted to use the amazing ground beef that I got from them and this recipe seemed the perfect excuse. The meal, Spaghetteroni and Cheese (which I just realized should probably be spelled “Spaghettaroni”, but, this is how I’ve spelled it, so we’ll just have to live with it) came from a desire to eat both Spaghetti and Mac and Cheese at the same time. I couldn’t decide which dish to make, so I combined them. Good idea, me! This version (I’ve made this meal before and posted about it a while ago) has a few variations, including some extra veggies thrown in. Cauliflower, leeks, carrot, and kale, all from this week’s Abundant Harvest Organics box. On the side we had a salad of spinach, and apple, with a homemade orange dressing (of course from our AHO box too). We try to make good use of this amazing produce. We realize it’s a blessing and are so thankful!!

A couple notes about this episode: 1. Apparently I was distracted by the dog a few times. 2. I scared myself the first time I watched the footage. I’d forgotten about the roar. The dog was not phased by it. 3. Husband came home and asked what weird vegetables were in it. I told him. He ate it and loved it.

Here’s the updated recipe. It has a few changes from the original. I hope you make this. It’s really yummy!

Spaghetteroni and Cheese

Last modified on 2012-07-19 20:11:30 GMT. 0 comments. Top.

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes
2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

This meal can be found on Saturday of this week’s menu.

Don’t forget to enter to win a gift card for TX Bar Organics beef!!

This episode is sponsored by Abundant Harvest Organics, TX Bar Organics, Bari Olive Oil Company, and Molly Jenson. Thank you!

And, if anyone’s interested, here’s the original. Also delicious. Just not the exact version I used in the show. 🙂

Spaghetteroni and Cheese

Last modified on 2019-07-24 22:47:29 GMT. 0 comments. Top.

We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.

(Sorry, no pictures of the dish. We were starving.)

Spaghetteroni and Cheese
 
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
  • 1/2 lb. rotini pasta
  • 1/2 lb. (more or less) ground meat (I used beef)
  • 1 – 8 oz. can tomato sauce
  • 1 t dried oregano
  • 1 T dried basil (or use fresh, and do more like 1/4 C)
  • 1 t dried parsley
  • 3 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1 C pasta water
  • 1/2 C milk (I used 2%)
  • 1 red onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 C parmesan cheese
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain. Set aside.
  2. Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
  3. Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Mix beef sauce with pasta.
  6. Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
  7. Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
 
Notes

Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

 

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