Bolognese Pasta Bake

A few weeks ago my parents went on a transatlantic cruise which left my brother and me alone while they were on vacation. As is the usual case, I was in charge of all the meals while they were away. For the most part, I tend not to try anything new while my parents are away because a) my brother is sometimes a picky eater and may not like it b) there are less mouths to feed and if my brother doesn't like it I have to eat it all myself which gets tiring.

However when I came across this recipe online I was pretty certain my brother would enjoy it and my instincts served me well. He downright gobbled almost the entire casserole dish on his own, leaving me with just two portions, one immediately after I cooked it and one the next day for lunch. By the time I came home from work the following day, it was all eaten up and I had to come up with something last minute for dinner.

One of the reasons why I suspect my brother liked it so much was because it was simple and had two ingredients he loves: noodles and meat. In fact he said it was practically like lasagna except it didn't require the extra effort of layering everything. Although making the meat sauce was a long process (over two hours for it to simmer and develop a strong flavor) it wasn't actually difficult because it just required occasional stirring. Also I didn't mind because it smelled great and filled the kitchen with a wonderful aroma. When my parents returned from their trip I told them how much my brother enjoyed the dish and my mom requested I make it again so that she may try it too.

Bolognese Pasta Bake

For the Bolognese sauce:
Note: This sauce can be made on its own ahead of time and then combined with the noodles and baked in a casserole dish. Alternatively, the sauce can just be made for regular pasta.

• 1 lb ground beef
• 2 796 ml cans crushed tomatoes
• 1 large onion, finely diced
• 3 cloves garlic, finely minced
• 1 cup beef stock
• ¼ cup red wine
• 5-6 fresh basil leaves, torn
• Handful fresh parsley, roughly chopped
• Salt and pepper
• Olive oil

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Turn the heat up to high and add the red wine. Deglaze the pan by scraping any bits off the bottom.
5. Once the wine has cooked out, reduce the heat to medium and add the tomatoes. Divide the beef stock evenly between the two empty cans and swish it around to release any chunks left behind then add the stock to the pot.
6. Add half of the fresh basil and parsley and bring the sauce up to a boil. Once boiling, drop the heat to low and allow it to simmer for about two hours, stirring occasionally.
7. Once the sauce has thickened considerably, season with salt and pepper and add the remaining basil and parsley.

To assemble:

Note: Any type of pasta can be used for this though I used egg noodles.

• 1 package egg noodles (about 340 g)
• 100 g light part skim mozzarella cheese, grated
• 2 tbsp Parmesan cheese, grated

1. Cook the pasta according to the package instructions but for half the time recommended for "al dente".
2. Drain the pasta then add to the pot containing the meat sauce. If the sauce is very thick you may want to add a little of the water from the pasta to thin it out, though I found this unnecessary.
3. Mix everything well to evenly coat the noodles with sauce then transfer to a large greased casserole dish.
4. Sprinkle the pasta with the grated cheeses and cover with aluminum foil. Bake for 40 minutes at 375 degrees Fahrenheit then remove the foil and place under the broiler for about five minutes, or until the cheese is bubbly and slightly browned. 

Dolmathes with Avgolemono Sauce

This past weekend was my brother's graduation from high school. Although he hasn't been little for a long time now I still can't believe how grown up he is and that he is moving on to the next chapter of his life. His graduation was on a beautiful sunny Saturday at UBC and we of course took many pictures of the proud graduate in his cap and gown.

The night before we hosted the family for a celebratory dinner. A few weeks ago my mother and I went to an Italian festival and while we were there we happened to stop by a local specialty grocery store and bought some grape leaves. The leaves were already cleaned and preserved in jars within a salty brine.

Our plan was to make a Greek dish called Dolmathes using the grape leaves. This popular dish is usually served as an appetizer and involves rolling some sort of filling, be it the traditional meat or a vegetarian option, in the grape leaves and then simmering them in stock until the filling is cooked through.

At first I was a little nervous because I had never worked with grape leaves before and I didn't know whether they would be difficult to handle. However I was pleasantly surprised with how easy it was to roll the grape leaves around the filling. Also we happened to buy grape leaves that were already de-stemmed so I didn't have to worry about that step either and only had to wash the brine off the leaves before using them.

There were so many grape leaves in the jar we still had extra left over, despite using over 1.5 lbs of ground beef for the filling and stacking the dolmathes in three layers within the pot. The dolmathes turned out great and were a big hit with the family, especially one of my cousins who raved about them and said she ate four in one go!

On a separate note, I recently noticed that my blog is now four years old. Usually I write a little post detailing what has happened in the last year but the truth of the matter is that my blog has taken a bit
of a backseat this past year. I still try new recipes and write about them when I have the chance but I no longer have the blog at the forefront of my thoughts.

I started this blog four years ago based on a friend's suggestion mostly as an entertaining way to keep track of my improvements in the kitchen. I would research many recipes online, always searching for new things to try or new techniques to teach myself. I still spend my free time perusing blogs and websites for recipes, but I'm also much more comfortable in the kitchen and like to experiment with my own creations. I also used to have a "monthly minimum" that I would try to meet but as my life has become more busy I've become more laid back and simply try to do as much as I can given my schedule.

I didn't know when I first started it how much I would enjoy writing my blog and what a great source it would become for new friendships. It's also a good conversation starter when introducing myself and talking about my hobbies. I don't know how long I will keep blogging and what form it may take in the future but for now I'm content with how things are and I will always be glad I followed my friend's suggestion way back when.

Dolmathes with Avgolemono Sauce

Note: Depending on the size of the grape leaves and the amount in the jar, the filling may have to be doubled.

• 1 16 oz jar grape leaves
• 1 lb ground beef or lamb
• 1 cup uncooked rice (presoaked to soften and absorb some liquid)
• ¼-½ cup fresh Italian leaf parsley, chopped
• 1 large onion, chopped
• 1 tsp dried dill
• 1 tsp dried oregano
• 2-3 tbsp olive oil
• Salt and Pepper
• 2 cups chicken or vegetable stock
• 1 lemon, juiced
• ¼ cup olive oil 

1. Mix together all of the ingredients starting with the ground meat through the salt and pepper fo the filling and season to taste. Set aside.
2. Drain the brine from the grape leaves and lay them flat in a large shallow bowl. Soak them for five minutes in hot water then drain and rinse off with cold water. (You may have to do this in batches in order for the leaves to be easier to handle.) Keep the leaves laying in cold water once rinsed.
3. If the leaves have stems, cut off the stems then lay them on a flat surface, with the veins facing up.
4. Place 2-3 tablespoons of filling onto the bottom third of the grape leaf.
5. Roll up the bottom of the leaf to cover the filling, then bring in the sides, and then roll the rest of the way to the top.
6. Place some torn up grape leaves (I used cabbage leaves because I didn't want to waste any of the grape leaves) on the bottom of a large pot. Lay the rolled dolmathes, seam side down, on top.
7. Keep placing each side by side, filling the bottom of the pot in a single layer. Once filled, stack the next layer on top.
8. Once all of the dolmathes have been rolled and stacked in the pot, pour the chicken stock, lemon juice, and olive oil over top. Add enough water so that the dolmathes are covered by about ½" of liquid.
   
9. Put an inverted plate over top to apply some pressure on the dolmathes. Heat the pot on medium-high heat until boiling, then reduce to medium-low and continue to simmer for 35-45 minutes.
10. To check for doneness remove one from the pot and slice in half to make sure the rice and meat have cooked through. The dolmathes can be served warm or at room temperature with the avgolemono sauce. 

To make the sauce:

• 1 cup chicken or vegetable sauce
• 1 lemon, juiced
• 3 egg yolks
• 1 tbsp butter

1. Whisk the egg yolks together with the lemon juice.
2. Add the stock and heat in a small saucepan over medium heat until boiling. Whisk the sauce often so that the egg yolks don't start to cook.
3. Once boiling, reduce to a simmer and add the butter. Continue to heat until the sauce thickens slightly.

Taco Cups

My family really loves Mexican food, especially me, my mom, and my brother. When we used to live in the states we ate Mexican food quite often and some of our favorite places included Qdoba and Azteca. However here in Vancouver there doesn't seem to be all that many restaurants offering Latin food so we mostly satisfy the craving by cooking it for ourselves at home. Some personal favorites of mine include fajitas and chicken tortilla soup.

Last week, my parents were away on vacation and I had to cook for myself and my brother. At first I was going to make chicken enchiladas because they're simple, easy, and pack well work work. However my brother complained that I have made enchiladas too many times and he wanted something different. I fulfilled his request by making these taco cups, inspired by my petite lasagnas but with Mexican flavors.

My brother was very grateful that I listened to his request and altered my plans to please his appetite. In fact he ate almost an entire tray (9 taco cups to be exact) in one sitting! He said that the taco cups were even better than the petite lasagnas because it included a lot of meat and cheese. I think another reason why they tasted so great was the use of smoked paprika, a new favorite ingredient of mine. Lately I have found that adding just a hint of smoked paprika into savory dishes brings out a wonderful taste and smell. It's also great because it gives a Mexican flavor without being overly spicy. Based on my brother's enthusiasm, I think it's safe to say these taco cups will become a repeatable favorite.

Taco Cups

• 24 wonton wrappers
• 2 lbs ground beef
• 1 large onion, chopped
• 2-3 garlic cloves, finely chopped
• 1 large bell pepper, chopped
• 1 large zucchini, chopped
• ½ can tomato paste
• 2 tbsp smoked paprika
• 2 tbsp chili powder
• Shredded Mexican cheese blend
• Olive oil
• Salt and pepper

1. Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside.
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant.
4. Add the chopped pepper and zucchini and cook until the vegetables have softened. Once soft, return the beef to the pan.
5. Mix in the tomato paste, smoked paprika, and chili powder. Stir well to ensure everything is coated evenly. Season to taste with salt and pepper and set aside.
6. Spray two muffin pans with non-stick spray and place one wonton wrapper into each well.
7. Divide the beef mixture evenly among the wells, filling almost to the top.
8. Sprinkle the shredded cheese over top of the beef for each well.
9. Bake at 400 degrees Fahrenheit for 10 minutes, or until the cheese on top has melted. Remove from the oven and cool for about 10 minutes in the pan before carefully taking the cups out of the pan.

Afghan Scallion Dumplings

I found this recipe not too long ago and it caught my eye because of its flavor profile. This dish, Aushak, is originally from Afghanistan. Considering that Afghanistan borders Uzbekistan, which is where my family is from, it used ingredients common to my household. However it also had a bit of an Indian feel to it by pairing the slightly spicy scallion dumpling with a cool and refreshing yogurt sauce.

It took me two hours from start to finish to make everything by myself, including prep time and cook time. Of course to simplify things the meat sauce can be prepared ahead of time and the dumplings can be refrigerated until ready to cook.

I really liked the taste of the dumplings and I thought it was interesting considering I have never had scallions be the center of point of a dish. Usually it is used as some sort of garnish with the protein being the star, however in this dish it was the other way around. My mom in particular loved the dish and helped herself to a second serving.

Afghan Scallion Dumplings

For the meat sauce:
Note: My "meat sauce" didn't turn out very sauce like but rather more like a thick consistency. I didn't have a problem with that but to make it more "saucy" extra water can be added.

• 1 large onion, finely chopped
• 1 lb ground beef
• 2-3 cloves garlic, finely minced
• 1 tsp ground coriander
• 1 tsp freshly grated ginger
• ½-1 cup water (I used tomato juice to give even more flavor)
• 3 tbsp tomato paste 
• Olive oil
• Salt and pepper

1. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Set aside.
2. Using the same skillet, cook the ground beef until no longer pink.
3. Add the cooked onions back to the pan as well as the garlic, ginger, and coriander. Mix well to incorporate.
4. Pour the water into the pan (use more if wanting thinner sauce) and reduce the heat to low. Allow the sauce to simmer for 5-10 minutes or until it is your desired thickness. Season to taste with salt and pepper.

For the dumplings:

Note: I was able to make 30 dumplings but it depends on the size of the wonton wrappers.

• 2 bunches green onions, chopped (green parts only)
• 1 garlic clove, finely minced
• 1 tsp red chili flakes
• ½ tsp salt
• ½ tsp pepper
• 25-30 wonton wrappers

1. Combine all of the ingredients for the filling and mix well.
2. Place one tablespoon of the scallion mixture onto the center of a wonton wrapper. 
3. Use your finger to gently brush the edges of the wonton wrapper with water. Fold the wrapper in half, from corner to corner, creating a triangle shape. 
4. Press around the filling to get rid of any air bubbles and seal the edges by pressing them together. If desired, the two outer corners can also be brought together into the center and sealed with a bit of water.
5. Repeat with the remaining wonton wrappers and filling.

For the yogurt sauce:

• 1 cup yogurt
• 1 garlic clove, finely minced
• 2-3 sprigs dill, finely chopped

Combine all of the ingredients together and set aside.

To Assemble:

1. Bring a large pot of salted water to a boil. Once boiling, add the dumplings to the pot and cook for five minutes, or until they are all floating at the surface and the water comes back to a boil.
2. Use a slotted spoon to remove the dumplings carefully from the pot and allow them to finish draining in a colander.
3. Spoon half of the yogurt sauce onto the bottom of a large shallow dish. Place dumplings on top and then the meat sauce around the sides. Pour additional yogurt sauce on top of the dumplings.

Grilled Steak

My summertime fascination with grilling is still going strong and last week I decided to conquer steaks! I have watched many cooking shows and there are always two pieces of advice that are commonly given. The first is to not move the steak around too much; place it on the grill and let it cook through on one side then flip and cook the other side. The more you handle the meat, the tougher it gets. The second point they always mention is to let the steak rest for at least five to ten minutes so that the juices have time to get absorbed into the meat. Otherwise if you cut into the steak too soon all of the yummy juices are all over the plate instead of in the meat itself.

I really wanted to let the steak shine and speak for itself so I didn't go too heavy on the marinade...just a simple dry rub of rosemary, garlic, a few red chili flakes, and some salt. My goal was to get a nice sear on the outside and cook the steaks to medium-rare on the inside. Although I tried to get good grill marks I wasn't quite able to achieve the classic cross pattern. However that didn't affect the taste at all and I was pleased with how the steaks turned out in the end. We enjoyed them for dinner together with some grilled corn and a refreshing mango salsa my mom made.

Grilled Steak
Note: We had four large 13 oz steaks. The cooking time may vary depending on the thickness of the meat and preference for doneness. The directions below reflect meat cooked to medium-rare.

• Steaks
• 6 sprigs fresh rosemary, leaves picked and finely chopped
• 6 cloves garlic, finely chopped
• Pinch crushed red pepper flakes
• Olive oil
• Salt

1. Preheat the grill to medium-high. Allow the steaks to come to room temperature before starting to grill.
2. In a small bowl combine the chopped rosemary, garlic, crushed red pepper, and enough olive oil to make a loose paste.
3. Slather the steaks with the mixture and sprinkle generously with salt on both sides.
4. Put the steaks on a hot spot on the grill to get a good sear. Cook each side for 5-6 minutes or until the internal temperature is 160° Fahrenheit. If trying to create grill marks, turn the steaks 90° halfway through cooking each side.
5. If wanting to cook the steaks through some more move to a cooler part of the grill, not directly over the burner.
6. Once the steaks are done to your liking, remove from the grill and let them rest for 5-10 minutes before slicing and serving. 

Nachos

It's no secret that my family likes to shop and keep our pantry well-stocked with all sorts of food items ranging from canned goods, nuts, chips, crackers, pasta, grains, dried fruit, granola, chocolate...you name it, we probably have it. However occasionally it happens that our pantry becomes too full (generally after a big Costco trip) and we have to go through it and sort that which we don't need/will never use.

Last week, while cleaning through the pantry my mom came across a half-eaten bag of tortilla chips leftover from some picnic. Not wanting to eat them plain, but also wanting to get rid of the bag and not waste the chips we thought it would be a great idea to re-purpose them into nachos. Nachos are wonderful because you can literally put anything you want on the tortilla chips, stick it in the oven, and have a meal ready in ten minutes. Also, depending on what you top them with, nachos can serve as both an appetizer or main course. In my family we tend to put a lot of toppings so they become quite filling and we serve it as a main course, such as a lazy brunch.

Nachos
Note: Generally we put ground beef on our nachos but they can also be prepared using other meats or vegetarian. Also, the recipe below does not have quantities because these are just suggestions...make as little or as much as you want.

• Tortilla chips
• Cooked beef (I used the recipe from my Mexican Beef Lettuce Wraps)
• Diced tomatoes
• Salsa
• Sour cream
• Shredded cheese 

1. Spread a layer of tortilla chips evenly across a baking pan.
2. Top with ground beef, making sure to cover most of the tortilla chips.
3. Spread the diced tomatoes over the ground beef.
4. Use a large spoon to dollop the sour cream and salsa over top. Roughly spread it across so that most of the meat is covered.
5. Sprinkle the shredded cheese over top. (Don't skimp on the cheese...more is better!)
6. Bake at 350 degrees Fahrenheit for about 10-13 minutes, or until the cheese on top is bubbling and the tortilla chips around the edges are crisp.

Lahmacun

I originally intended on trying this recipe two months ago but several things got in the way and I didn't have a chance to get around to it until last week. This recipe is for a Turkish flatbread called Lahmacun, which is kind of similar to a thin crust pizza except for the fact that it features a lot of meat and no cheese. The idea is to create a vegetable/spice mixture that is added to ground meat and spread in a thin layer over some dough.

The recipe I found was quite simple and claimed that the flatbreads could be baked in a matter of minutes on the grill or a flat-top. When my mom and I tried to bake the first one on the flat-top it created a big mess and we couldn't figure out how to make the top bake through, so for the rest we switched to the oven.

It was definitely time consuming not because it was difficult, but rather because we didn't have enough room in the oven to bake more than two at a time, therefore extending the baking into an hour long process. However I think the finished product was worth it in the end. The lahmacun had a pleasant meaty/tomato flavor and we topped it with some hot sauce and tzatziki for an extra spice and creaminess. I think in the future I might add some red chili flakes and possibly chili powder to the spice mix just to give it some extra heat.

The lahmacun was also convenient to have on hand the next day and simply reheat in the oven, especially when my brother came home super hungry (his usual state) looking for something to eat. Of course being the meat and cheese lover that he is, he added slices of sausage and sprinkled cheese on top. By that point it turned into a thin crust meat lover's pizza, which I guess suited him just fine.

Lahmacun

For the dough:

• 5 cups flour
• 1½ cup of milk
• ¼ cup vegetable oil
• 3 tsp salt
• 1 tsp sugar
• 1 package insant yeast (10 grams)

1. Combine all the ingredients for the dough in a bowl or stand-mixer. 
2. Kneed or mix the dough for about five minutes until it comes together. (My dough was a little dry at first and I had to add a little extra water).
3. Cover the dough loosely with a towel and set aside for at least two hours in a warm place for it to rise.

For the meat: 

• 1 lb ground beef
• 1 red bell pepper
• 2 large tomatoes
• 1 large onion
• 1 tbsp tomato paste
• 2 tsp paprika
• 1½ tsp cumin
• 1½ tsp ground black pepper
• 2 tsp salt
• ¼-½ bunch Italian flat-leaf parsley
• ¼ cup olive oil

1. Combine the bell pepper, tomatoes, onion, and parsley in a food processor and mix until completely well mixed.
2. Add the vegetable mixture, along with the spices, tomato paste, and olive oil, to the ground beef. Use your hands to mix thoroughly.

To assemble:

1. Depending on how many you want and the size, tear a large chunk (about the size of a tennis ball) from the dough. 
2. Keep the remaining dough covered while rolling out the torn chunk as thin as possible (about two millimeters thick).
3. Top the rolled dough with a thin layer of the meat mixture, spreading it evenly over the entire surface.
4. Bake the lahmacun for 5-10 minutes (depending on the size and thinness of the dough) at 425 degrees Fahrenheit. Repeat with the remaining dough and meat.

Note: Based on my experience of tennis ball-sized chunks, we made six lahmacuns which turned out to be approximately the same size as a large serving plate. Obviously the number and size will vary depending on how big the torn off dough is. Also, we realized they tasted best when they were hot out of the oven, so don't be afraid to dig in to the first one while making the rest.

Mexican Beef Lettuce Wraps

I made this dish for dinner a couple of nights ago for several different reasons. Firstly, my mom and I had decided to make moussaka, something we hadn’t done in a very long time, and had some leftover ground beef. Also, we had a whole bunch of mushrooms that needed to be used up somehow so I needed to make something that would incorporate them. Most importantly though, I needed to make something that I could post in order to meet my personal monthly quota that I set for myself when I first started the blog. 

Originally I was going to make beef lettuce wraps in an Asian style, as I had done previously, but since I needed a new recipe I decided to create a Mexican version. I made up the recipe completely on the fly and used flavors and spices that I thought would give the dish a Mexican feel. I paired the beef with a corn, pepper, and bean salad somewhat adapted from my Southwest quinoa salad just without the quinoa.

To my surprise the dish was met with much more enthusiasm than I expected, considering how randomly I threw it together. I couldn’t find the right type of lettuce at the grocery store so we actually ended up using cabbage leaves as the wrapping vessel. My mother actually pointed out that the dish was Passover friendly because it didn’t use a flour tortilla for the wrapping, something I hadn’t even considered while making it. 

In the end I was quite pleased with myself as I saw how much everyone enjoyed dinner that night. I think that it was so successful because it truly had a Mexican flavor to it, something I achieved by using a couple of tablespoons of Chipotle sauce. It’s extremely spicy, so I wouldn’t recommend using too much, but just a little bit goes a long way and can really bring that familiar Mexican taste to any dish. 

Mexican Beef Lettuce Wraps

Note: For the accompanying salad follow, double the quantities of the ingredients from the southwest quinoa salad but omit the quinoa. 

1.  Heat some olive oil over high heat in a large skillet and add the ground beef. Cook until no pink is visible then drain the beef and set aside. 
2. Using the same pan, heat some new olive oil and sauté the chopped onions over medium heat until translucent, about 3-5 minutes. 
3. Add the garlic and cook for another minute, until fragrant. 
4. Add the chopped mushrooms to the pan and mix well to incorporate. Continue to cook until the mushrooms soften and brown.
5. Return the cooked beef to the pan and mix into the mushrooms and onions. Add the ground cumin, coriander, chipotle sauce, and salsa and mix well throughout.
6. Adjust the seasoning with salt and pepper and add some extra chipotle sauce or salsa if desired.
7. Serve alongside the corn, pepper, and bean salad as well as any lettuce that can act as a cup for filling, such as bibb or butter lettuce. 

Baked Potato Skins

Many months ago my brother, cousins, and I went to lunch at a local chain and ordered some potato skins as an appetizer. My brother went crazy over the potato skins and has been begging me ever since to make them. I finally got around to it last Saturday when my friend came over and I made them in addition to shrimp tacos...a strange combination, yes, but I had promised each of them those dishes so we ate it all together.

The concept of the potato skins is actually quite simple; you bake the potatoes, remove the insides, crisp the skins in the oven, then fill them with whatever you like. Despite their ease, I recognized that my potato skins could have turned out better. I chose to make mine barbeque flavored but I didn't use enough sauce to coat the skins, resulting in my brother adding additional sauce to the top of his. Also, I think I should have kept them in the oven under the broiler a little longer because they weren't quite as crispy as I would have liked. Still, my brother said they were top notch and I was glad to have finally fulfilled his longstanding request. His next request: make something with hazelnuts.

Baked Potato Skins

• 5 russet potatoes, scrubbed and dried
• 3/4-1 lb ground beef (depends on size of potatoes)
• Shredded cheese
• 1 green onion, chopped (green part only)
• Barbeque sauce
• Sour cream
• Olive oil
• Salt and pepper

1. Pierce the potatoes several times with a fork and then place on a rack and bake for about 50-60 minutes at 400 degrees Fahrenheit, or until they can be easily slit with a knife.
2. Meanwhile, cook the ground beef on high heat in a large skillet for 6-8 minutes or until no more pink is visible. Set aside.
3. Allow the potatoes to cool slightly before slicing in half lengthwise and removing the insides. Leave about 1/4" ring along the bottom and sides.
4. Rub both sides of the potato skins with olive oil and sprinkle with some salt and pepper. Place the potatoes, skin side up, on a baking sheet and return to the oven with the broiler on for 2 minutes. Flip them over and broil the other side for 2 minutes as well. Watch the skins carefully so that they don't burn. If they aren't crispy enough, broil each side for an additional minute.
5. Remove the potato skins from the oven and brush the insides with the barbeque sauce. Distribute the beef filling evenly amongst them and top with some shredded cheese. Return to the oven for about 5 minutes under the broiler, or until the cheese on top is melted. 
6. Garnish with sour cream and green onions.

Eggplant Lasagna

Looking over my posts from the last month it may seem like I spent the entire month baking, which is not true. Although I did not cook any new recipes for the blog, I did spend a fair bit of time in the kitchen making some family favorites such as chicken enchiladas, petite lasagnas, tom kah gai, and roasted tomato and pepper soup just to name a few. During that time I managed to come across a few new recipes that I bookmarked for later but I didn't have a chance to try some out until last week.

This recipe was one that I found during my usual nightly browsing of tastespotting.com. On the original blog it is called "Eggplant Parmesan" but I renamed it Eggplant Lasagna because it reminds me of just that. It's kind of like a hybrid between a moussaka and a lasagna because it uses eggplant to create layers, like a moussaka, but the flavors are that of a lasagna.

The process of assembling the dish is not complicated, but it does require more steps than that of an average moussaka or lasagna because the eggplant is first breaded in seasoned panko crumbs before it is baked. Although that means more effort I definitely think it was worth the results because the panko crumbs added an unexpected crunch. I don't know whether I prefer this lasagna over the petite lasagnas I normally make, but it was fun to try a different alternative.

Eggplant Lasagna
Note: This lasagna can be made vegetarian by using a meat-free tomato sauce.

• 4 large eggplants, peeled and sliced 1/4" thick
• 6 cups tomato sauce (I used the filling from my petite lasagna recipe)
• 2 cups shredded mozzarella
• 2 eggs
• 2-4 cups panko bread crumbs (start with two and add more as needed)
• 1 tsp oregano
• 1 tsp thyme
• Parmesan cheese, grated
• Olive oil
• Salt and pepper to taste

1. Line two large baking pans with parchment paper or aluminum foil and coat with olive oil.
2. Combine the panko bread crumbs with the oregano, thyme, and a touch of salt and pepper and place in a shallow bowl.
3. In a separate shallow bowl, whisk the eggs with a tablespoon of water. One at a time, dip each of the slices of eggplant first in the egg mixture and then into the bread crumbs. Make sure each slice is well coated on all sides and sprinkle off any excess before placing on the pan.
4. Once all of the slices are coated and spread out on the pans drizzle a little bit of olive oil on top.
5. Bake the eggplant slices at 375 degrees Fahrenheit for half an hour, flipping the slices halfway through.
6. Meanwhile prepare the filling if needed.
7. Once the eggplant is ready, assemble the lasagna in a 9" x 13" oven-safe dish. Place a layer of the sauce (or meat filling if using), followed by a layer of eggplant, then a layer of sprinkled mozzarella. Repeat the process until all of the ingredient are used up, with the eggplant ending up on top. Sprinkle some more mozzarella over top, as well as some grated Parmesan cheese.
8. Reduce the oven temperature to 350 degrees and bake the layered lasagna for about 30 minutes, or until the cheese on top is hot and bubbly.

Petite Lasagnas

After coming upon this recipe a week ago I knew right away that I wanted to try making it and based on the results I am so pleased that I did. My mom had actually approached me last weekend with the idea that I should make a lasagna, a pretty classic dish but something I had never tried before. I agreed to do so and made a mental note to look up some recipes. Then, as I was sitting on the computer one day doing my daily browsing of tastespotting.com I noticed this recipe for "petite lasagnas". Right away I clicked on it and as I read through it I was hooked.

This recipe appealed to me for several reasons, above all the fact that it makes individually sized portions which I am a huge fan of. Also it seemed to be relatively easy and not time consuming. Although the layering process did take me some time I knew that this would hold true of any lasagna. However because all of the ingredients are already cooked through and the wonton wrappers are so thin, the petite lasagnas only have to bake for ten minutes.

Originally my plan was to double the recipe and make twenty four petite lasagnas but once I saw how much meat my mom had defrosted I knew that I would have extra. Luckily, after trying the lasagna, my dad liked it so much that he asked if I wouldn't mind using the leftover meat to prepare some lasagnas for my parents to take with them to a potluck dinner that evening. I was so honored that he asked me to do this and I of course agreed. When they came home later that night they told me that the lasagnas were a big hit and my mom admitted that this recipe will probably become a new staple in our family. To me, that spells success!

Petite Lasagnas
Note: This recipe makes 12 individually sized lasagnas using a standard muffin pan.

• 24 wonton wrappers
• 1 lb. ground beef
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 3-4 cloves garlic, minced
• 1 28 oz. can plum tomatoes, crushed
• 4 tsp oregano, divided
• 1/2 tsp dried basil
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella
• Olive oil
• Salt and pepper to taste 

1. In a large skillet, heat the oil on medium-high until hot. Add the ground beef and cook for 6-8 minutes or until no pink is visible.
2. Drain the beef and set aside then, using the same skillet, heat the oil once again and add the onions.
3. Cook over medium heat until the onions are translucent, about 3-5 minutes, then add the mushrooms and cook until they turn brown, another 5 minutes or so.
4. Return the beef to the skillet and mix in thoroughly with the onions and mushrooms. Stir in the garlic as well.
5. Add the tomatoes and 3 tsp of oregano, as well as salt and pepper. Bring the mixture to a boil then reduce the heat and simmer for 10 minutes. Afterward remove from the heat and allow it to cool.
6. Meanwhile, in a separate bowl combine the ricotta cheese with 1 tsp of oregano and the basil.
7. Coat a 12-cup muffin tin with non-stick cooking spray and place one wonton wrapper in each cup, making sure to press firmly on the bottom and along the sides. 
8. Using half of the ricotta cheese mixture, divide it evenly amongst the 12 cups and spread along the bottom of each.
9. Divide half of the meat mixture amongst the cups as well and then sprinkle with mozzarella cheese.
10. Gently place another wonton wrapper on top of the mozzarella layer in the opposite direction of the first wrapper. Repeat the layering process.
11. Bake at 375 degrees Fahrenheit for 10 minutes, or until the cheese on top starts to bubble and the corners of the wonton wrappers become golden.
12. Let the lasagnas cool in the pan for 5 minutes before carefully spooning them out and serving.

Beef Chili

A couple of years ago, before I developed my passion for cooking and baking, I had an idea that I wanted to make chili. I don't quite remember what had inspired this...a sudden craving I guess...but my mom agreed to make chili if I provided her with a recipe. Obviously back then I did not browse food blogs on a regular basis so I simply typed "chili" into Google and clicked on the first recipe that popped up and sounded relatively easy. We made the chili later that week and it was a hit; better yet my cravings were satisfied and I got to spend some quality time in the kitchen with my mom.

Since then my mom has made her own adjustments to that basic recipe from years ago and I love her chili even more. A week ago my mom asked me to prepare the chili for dinner since I had the time and we had all the ingredients. The funny thing is that I honestly felt a little unsure and scared. Although I had prepared the original chili with my mom it had been a long time ago and she had since made even more delicious versions. I was a little intimidated because I loved her chili so much and was afraid mine wouldn't stand up.

I set forth on cooking the chili and was pleased when the family gobbled it up, just like they would my mom's. She said that she had no doubts I could create a chili that would probably be even better than hers. I assured her that could never be the case because her chili had her heart in it...I swear you could taste the love in every spoonful.

Although I used ground beef and red kidney beans for my chili, I've discovered that this recipe is quite versatile and lends itself to plenty of add-ins or substitutions. For example, the original recipe I got from the internet years ago called for ground turkey and white beans. Also, my mom tends to add vegetables such as eggplant or zucchini if we have it on hand. The recipe below is really just the bare bones; it can be used as a starting point for more robust chilis or it can be made as is in basic form. Either way, it makes for a nice and comforting soup that can warm you up on a cold day.

Beef Chili

• 2 lbs. ground beef (can use leaner meat instead)
• 1 large onion, chopped
• 2 28 oz. cans diced tomatoes (I used plum tomatoes and squished them by hand)
• 2 14 oz. cans red kidney beans (can use white instead)
• 1 cup water
• 2 tbsp olive oil
• 3 tbsp chili powder
• 2 tbsp ground cumin
• Salt and Pepper to taste
• Optional: 1 cup diced eggplant or zucchini 

1. In a large pot, heat the oil on medium-high until hot. Add the ground beef and cook for 6-8 minutes or until no pink is visible.
2. Add the onion and continue to cook for another 3-4 minutes. Stir in the chili powder and cumin and then cook for an additional minute.
3. Drain and rinse the beans and add to the pot. Also add the tomatoes and their juices, water, and any other additions you choose.
4. Heat to boiling on high then reduce heat to medium and continue to cook uncovered for 10 minutes, stirring occasionally. Season with salt and pepper.

Note: You may find at the end that you want a little more flavor; in that case add about one more teaspoon of cumin and chili powder.

Beef Lettuce Wraps

I love ordering lettuce wraps whenever I go out to an Asian restaurant. The lettuce provides the perfect vessel to contain the yummy stir fry that is inside. Also, the wraps always seem to come with some sort of delicious dipping or pouring sauce. Usually when I order my lettuce wraps I stick with chicken, but since we already had some ground beef defrosted I substituted my meats.

I must admit, I don't normally like to prepare recipes that call for almost every ingredient in my pantry. For starters, it creates too much to keep track of. Also, I always find that I am missing just one or two  of the ingredients from the long list but don't feel like going out to buy it for a one time use. This time was different; rather than go and buy a pre-made Asian marinade, I decided to try and make all of the sauces required for the lettuce wraps including both the stir fry sauce and the pouring sauce. I won't lie and say it was easy but the feeling of satisfaction I got in the end was well worth the laundry list of ingredients that I went through.

In the end, everyone enjoyed the lettuce wraps and agreed that they were indeed very Asian tasting. I still think I would have preferred to use chicken, and maybe added some mushrooms had I not realized too late that we were out. Next time I'll be sure to try those amendments, but the sauces are definitely staying exactly the way they are.

Beef Lettuce Wraps
Note: I made these wraps for my rather large family so I tripled the recipe. The quantities below reflect the original recipe which makes roughly six lettuce wraps.

For the pouring sauce:

• 1/4 cup sugar
• 1/2 cup warm water
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp ketchup
• 1 tbsp lemon juice
• 1/8 tsp sesame oil
• 1 tsp hot water
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced

1. Dissolve the sugar in the warm water.
2. Add the soy sauce, rice wine vinegar, ketchup, lemon, juice, and sesame oil and mix well. Set aside in the fridge until ready to serve.
3. Just prior to serving, mix the hot water, Dijon mustard, and garlic in a small bowl. Add to the pouring sauce about a teaspoon at a time until the sauce is to your liking. Alternatively, you can serve both components side by side and let everyone decide for themselves how much to mix in.

For the stir fry sauce:

• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1/2 tsp rice wine vinegar

Combine ingredients and set aside.

For the filling:

• 1 lb. ground beef
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 8 oz (227 mL) can sliced water chestnuts, chopped
• 1 bunch green onions, chopped

1. In a large skillet over high heat, combine the two oils and heat through. Add the ground beef and heat until no pink is visible. Make sure to stir often, reducing the heat if necessary, and break up the beef into small, uniform pieces. 
2. Drain the beef and set aside to cool, but keep the oils in the pan.
3. Reheat the oils and add the chopped onion. Cook over medium heat until the onions are translucent, about 3-5 minutes.
4. Add the garlic and cook for another minute, until fragrant.
5. Add the beef, water chestnuts, and stir fry sauce and mix thoroughly. If you want, add a few drops of Worcestershire sauce to kick up the flavor a little. 
6. Add the chopped green onions and mix through. Continue to cook over medium heat for about 1-2 minutes or until the green onions start to wilt a little.
7. To serve, spoon filling onto a large platter and arrange lettuce leaves either around it or right next to it. The lettuce can be of any type that is able to create a cup for the filling: iceberg, bibb or butter leaves, even nappa cabbage.