Saturday, April 20, 2019

Lamb Time: Auntie E's Israeli Lamb

We have Lamb one time a year, It is during the Passover time or Easter in this case.  I really love Lamb. This recipe is  really good. With a Mild Flavor. My Family do not like it too gamy.

You will need:
 boneless Lamb about  a 3 lb one.
Avocado Oil about 2 tablespoons
 Salt and Pepper mix about 2 teaspoon
Low sodium Chicken Bone Broth 1/2 cup
a dry White Wine 1/2 cup
one sprig each of  Fresh Thyme and Rosemary
4 cloves of Garlic crushed a little.

 Preheat Oven to 300°Fahrenheit .
                                                                                                                                                                          In a  Oval cast iron pot or a LeCreuset oval  dutch oven. I use this one.

 Now heat  stove burner on med high heat, add oil and brown lamb on all sides.
Turn off heat. Sprinkle Salt and Pepper Over the lamb,  put the rosemary and thyme on top of the lamb. add broth and wine to pot. Put the garlic cloves around the liquid. Put the top on and place in a preheated 300°Fahrenheit oven. roast for about 1-1/2 hours. check at the 1 hour to see if it is done. Mine was at 153°F at the 1 mark.You want the temp to be around 150 °F it will continue to cook once it is out of the oven. Rest for about 25 minutes. the temp should be about 160°F which is a Medium for the Lamb. We like it at medium. If you like your  more done, then cook in  until registers 160°F. That way it will be more done after resting.  be Careful if cooking til well done. Lamb can get tough rather quickly. That is why I take it out at 150°F. and be sure to let it rest. That is important to let the juices settle back in the meat.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Thursday, April 18, 2019

Ninja Foodi: Beef-a-Roni


Remember the canned Chef Boyardee. It came in lots of Italian dishes. In the 60's it was the fast...open the can and eat era. The Women started to work outside the home and making a delish dinner was harder to do with the limited time they had. Can goods took off and got really big.
today we have all sorts of gadget to speed things along. Allowing us to make wholesome meals with out all those Preservatives.

The Ninja Foodi Pot is the newer magic pot. It will do almost everything for need to do in a short period of time.

I recently saw a post for a Beef-a-Roni dish. That got me thinking... Whats for dinner? Yes I will make  a Beef-a Roni dish


You will Need:

1.5 lbs of Ground beef
1 Onion  minced
1 Clove Garlic- pressed
2 teaspoons Italian seasoning mixture
2 cups Elbow macaroni
1 (28oz) can of San Marzano Peeled tomatoes.
1 (6oz) can tomato Paste
2 cups Beef Stock
salt and pepper to taste.

Brown Ground beef and onion on Hi Saute, til browned
turn off Saute. add the spices and some salt and pepper. stir
Add tomatoes, beef Stock,  garlic, tomato paste, stir well, breaking up tomatoes and stirring in paste.
 Add 2 cups elbow Macaroni stir.

 Place the Pressure cooker lid on, make sure the  knob is on Seal. Set pressure on High for 8 minutes.
than Natural Release ( let the pressure go down by itself) it will take about 11 minutes.
once pressure valve in down open lid and stir. Serve,
Make 8 healthy servings.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 





Wednesday, April 17, 2019

Moms Lasagna D' Italia- Revisited

Growing Up My Mom use to make this Lasagna. We loved it. She would serve it with Garlic Bread and Salad. It was a favorite Italian Night  Meal. I change some thing out to make it a healthier meal and using Today's  available Ingredients. Since this is from the 1950s. some ingredients are not in today's market. so I sub some things with healthier ingredients.





You will need:

1/2 Lb Lasagna Noodles
2 Tablespoon  Avocado Oil
2 cloves of Garlic chopped
1 medium sweet onion finely chopped
1.5 Lbs Ground Hamburger ( 85%)
2.5 teaspoon salt
1/4 teaspoon  Ground Pepper
1/2 teaspoon Rosemary
1/4 teaspoon Basil
1 Tablespoon minced Italian Parsley
2 (6oz) cans Tomato Paste ( mom used Hunts)
1.5 cups Hot Water ( she used the pasta water)

The Cheese Mixture:

2 large Eggs beaten
1/2 Lb Ricotta cheese ( we used full milk)
1/2 lb Swiss cheese sliced
1/4 cup Grated Parmesan Cheese

Cooking the Noodles:
Cook noodles in 6 qts salted water ( use about 2 Tablespoon salt in the water) you want the water to taste like the ocean. bring the water to a boil Add  pasta noodles and cook for 15 minutes. remove from heat and set aside.

Preheat Oven to 350° Fahrenheit.

Cooking the Sauce:
In a skillet cook the Garlic and Onion on Med High heat in the Oil. cook until translucent about 4 minutes, Add the Ground hamburger and spices and salt and pepper. cook til crumbly about 8 minutes. Add the water and  Tomato Paste, stir and cook for 5 minutes. and set aside.

Making the Cheese Mixture:
Beat eggs and mix in Ricotta Cheese, mix well. set a side


Making the Layers:
In a  Buttered lasagna Baking dish ( 4" deep x 13" long x12"wide ). put about 1/4 cup of sauce on the bottom and spread out. Place 1/2 the noodles on top of the sauce.( make sure the noodles cover all the sauce and the bottom of the dish.  Now put all the  Cheese Mixture on top of the noodles. place 1/2 of the Swiss Cheese on top of the cheese mixture. put 1/2 the sauce on top of the Swiss Cheese. Place the rest of the noodles on top of the sauce.( make sure all the sauce is covered with the noodles).
 Add the remaining Sauce on top of the noodles and top with the rest of the Swiss Cheese.
Sprinkle with the Parmesan Cheese.

Bake at 350° Fahrenheit  for 30 minutes. Let cool for 10 minutes Before serving.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"