Tag Archives: food

Beefy Lemon-Spinach Rollups

Beefy Lemon-Spinach Rollup

Beefy Lemon-Spinach RollupI have a wonderful meatball recipe that is just a mess to make. It is delicious but hardly worth the effort unless you need a wow dish for guests or pot lucks. This recipe is a simplification of the original and designed to be a “Cook for One” recipe.  How ever many lasagna noodles are in the box is the number of servings the recipe will make, usually between 14 to 16 servings.

Beefy Lemon-Spinach Rollups

1 pound ground beef (browned, drained and crumbled)
1 medium to large onion (about 2 cups diced)
10 ounce package frozen spinach (thawed and squeezed dry)
16 ounces of Ricotta or Cottage Cheese
1 teaspoon garlic powder or 4 cloves fresh
2 teaspoons black pepper
2 eggs
1 box lasagna noodles
2, 14 1/2 ounce cans beef broth
1/2 cup lemon juice
2 teaspoons cornstarch

Brown, drain and crumble the ground beef. Sauté the diced onion. Thaw and squeeze dry the spinach. Combine the beef, onions, spinach, cheese, garlic, pepper and eggs. Let the filling rest in refrigerator while preparing the noodles.

Published: July 12, 2011

All Purpose Meat Sauce

Some things just can’t be done in 20 minutes or in small quantities. This sauce does freeze very well and can be packaged in single portions.

My first introduction to true Italian cooking was as a teenager. My friend’s father fixed a sauce for Sunday dinner each week. He started on Wednesday. He always started with fresh tomatoes, seeded and skinned, which he reduced into a tomato sauce base. To this he added Italian sausages, both sweet and hot, pepperoni, a whole cut up chicken with the skin, and meatballs. Vegetables included in the sauce were onions, bell peppers, mushrooms, and garlic. He served the sauce over pasta and let each person choose the meats they most liked. Needless to say this was a hearty dish.

By today’s standards there is way too much fat in this dish, the sausages and chicken contributing most of it.

Over the years, I have developed a quicker version of his sauce. This is not a 20-minute quickie but the sauce does freeze well and can be used not only as a pasta sauce but whenever a tomato meat sauce is called for, such as french bread pizzas or lasagna. The commercial manufacturer’s of pasta sauces websites have recipes available.

Like all home cooks, my recipes are done to my taste. I prefer that salt be added at the table. If you prefer that your dishes be salted in the pot, then add ½ tablespoon of salt to the sauce or alternatively 4 stalks of finely chopped celery (sauté them with the rest of the veggies). Celery has a high sodium content.

I’m not fond of sweet entrees so there is no sugar in my recipe. Also, I like to see what I’m eating so the vegetables are rough chopped, by that I mean slices about ¼-inch wide. No harm will be done if you prefer diced veggies or a bit of sugar in your sauce.1 soup ladle make one serving of sauce—that is about 1/2 of a cup. The sauce can be frozen by itself in plastic containers or in zippered freezer bags (cool the sauce before packaging in freezer bags).

For individual frozen dinners, prepare the pasta of your choice according to package directions to the al dente stage, drain and rinse. (It will cook more during the reheating process.) My daughter reminds me that if you use a long pasta like spaghetti or vermicelli to break the pasta in half before cooking. Toss the pasta with a bit of oil, olive oil preferably, to keep it from clumping.

Gladware makes a small snack size container (9 oz). It is the perfect single portion. Don’t be fooled, it may look too small but it is just right—if you’re still hungry you can always fix a second helping.

Check the pasta package and divide the pasta into the right number of containers, ladle sauce on top (approximately 1 soup ladle— 1/2 cup), cover and freeze. Reheat in microwave on high for 3 minutes, stir and return for 2 minutes on high. Enjoy.

Kalei’s All Purpose Meat Sauce

1 lb hot pork sausage roll
1 lb ground beef
1 large white onion
1 large bell pepper
1 package of mushrooms
2 tablespoon butter
2 12-oz cans tomato paste
1 28-oz can diced tomatoes
4 12-oz cans red wine or water
1 tablespoon dry basil
1 tablespoon dry parsley
1 tablespoon dry diced garlic
1 tablespoon black pepper
1 tablespoon oregano
6 teaspoons or cubes chicken bullion
1 teaspoon paprika
1 teaspoon powdered curry
1 teaspoon dry mustard
1 teaspoon red pepper flakes
2-3 bay leaves

Mix sausage and ground beef together and brown, breaking up any clumps. While the meat mixture is cooking, rough chop onions, bell peppers, and mushrooms. When the meat mixture is cooked through, drain the off the excess fat with a colander. Be careful not to put this grease down your drain as it could clog your pipes. I catch mine in a bowl and transfer it to a zippered bag to go out with the trash.

Melt butter in the pan and sauté the vegetables until the onions are translucent. Add tomato paste, diced tomatoes, wine or water, spices, and meat mixture back to the pan.

Turn down the heat and simmer 2 hours. Makes 19 servings. Approximately 200 calories when using water water.

Published: January 8, 2011

Cooking for One

Cooking is all about sharing; that’s why cooking for one or two people is not as much fun as cooking for larger group. Not having the positive reinforcement of “oohs” and “aahs” around the dinner table is a real bummer.

In these economic times it makes real sense to do your own cooking even if it is just for yourself. First, you can control the ingredients; second, it is just cheaper than eating out or buying convenience foods; and third, you can exercise portion control.

The trick is how you do it without spending all your time in the kitchen. And how do you make enough just for one without a ton of leftovers that will just go to waste.

The food industry has fortunately made it very easy for even a “passing fair” cook to make a well-balanced meal in a short period of time. Between a microwave oven and a counter top grill it is possible to have a protein, starch, and vegetable on the plate within 20 minutes or less.

Boneless pork chops and chicken breasts as well as hamburgers, steaks, and shrimp cook up fast on a counter top grill. Many of the frozen vegetables such as broccoli, corn, sweet peas, and green beans need about 5 minutes to cook in a microwave oven. Sliced fresh potatoes, either sweet or white, also take around 5 minutes in a microwave.

Your food needn’t all taste the same either. There are numerous bottled sauces and marinades available on the market today. One of my favorites is Olive Oil Vinaigrette salad dressing. Sprinkling a serving of this (2 tablespoons) over the vegetables and potatoes before microwaving will brighten the taste with the added benefit that the vinegar will aid in the digestion of the meal.

Comfort foods, such as spaghetti, beef stroganoff, and beans, that aren’t practical to make in small portions can be made in their usual quantity and then separated into single portions for freezing. It is nice to have something quick and easy on hand. Most shaped cookie recipes can be formed into logs and then frozen. When you want a cookie or two just slice them off and bake. Homemade cookies, warm from the oven—yum.

I hope to share some of my recipes and tips in the near future, starting with my special spaghetti sauce.

Published: January 7, 2011



Bring to rolling boil

Equal parts sugar and fruit;

Jar and seal with wax.

Published: November 8, 2010


Roast Turkey

Dress up a turkey,

Invite the neighbors over:

Holiday magic.

Published: November 5, 2010


Dinner Plate


The very thought of dinner

Is top of the list.

Published: November 4, 2010


child baking

Baking with children:

The chances are pretty sure

You will have a mess.

Published: October 23, 2010