Greek Casserole

This is loosely based on a WW recipe - if the queen is coming to dinner you could likely call it Pastitso

1 large onion chopped (why do most of my recipes start this way?) I had a ½ of a HUGE red one so I used that
1-2 stalks of celery (optional but I like a little crunch)
1 t garlic powder or two cloves garlic
salt
pepper
½ t cinnamon ( I have to admit I am OUT of cinnamon so used some pumpkin pie spice and some extra nutmeg. Things just go CRAZY when Scott is out of town.)
1/4 t nutmeg
1/4 t cloves
3/4 lb ground meat, ground beef, sirloin, turkey. This time I actually used chicken thighs I ground in the food processor - because I wanted the ground texture, not a cubed one.
1 can diced tomatoes (fresh in season are wonderful)
1 glug white wine

3/4 lb (dry) pasta - cooked - used ziti this time

3 cups skim milk
3 eggs
1/4 cup cornstarch (does this stuff go bad? I've had the same box for *quite* some time now...)
nutmeg
salt
pepper
4 oz shredded white cheese - whatever you've got - I used an Italian blend this time

Brown onion, celery, garlic & spices until onion is soft. Add in ground meat and brown completely through. Add in tomatoes. Simmer while you make the rest of the dish.

Cook pasta. Set aside

Make white sauce. Simmer milk, eggs and cornstarch until thick. Add in seasoning. Add in cheese and stir until smooth. NOTE: I had about 1 cup extra white sauce and a DEEP layer of it on top - I think next time I will make about 1/2 of the recipe for it.

Spray casserole dish with Pam. Add in pasta. Layer in meat sauce. Top with white sauce. Bake at 350 until top is brown and bubbly. About 45+ minutes?

Seth and I loved this. Maya had plain pasta. Scott is away - I think it would not quite be his thing due to the white sauce.

Enchilada Casserole

This is a hit any time I make it. It has endless variations.

9+ corn tortillas (let me tell you the amusing story of how my husband bought 3 lbs of these babies...)
1 lb ground beef, turkey, whatever
1 large can mild enchilada sauce (if this were for grownups only I'd use medium) Green is good too but the store didn't have the brand of green I like
1 onion chopped
1 t garlic powder or 2 cloves garlic
1 can black beans rinsed and drained
1+ cups cooked rice - white brown whatever
4 oz sharp cheddar grated

Brown beef, onion and garlic until onion is nicely browned and meat cooked through

spray your favorite casserole dish with PAM.

Coat bottom of dish with some enchilada sauce. Layer with tortillas to cover in one layer.

Layer 1/2 meat, rice, beans, 1/3 cheese and sauce. Add another layer of tortillas and repeat. End with one more layer tortillas, sauce, and cheese.

Bake at 350 for about 45 minutes until nice and bubbly.

I made this last night and everyone also had some for breakfast today!

Passover Roast

By Sunday of Passover, which started on Wednesday, we were dying for meat. We tend to eat a TON of poultry this time of year. This is wonderful anytime though.

So - without further ado - Passover Roast!

1 medium size roast (I forgot to check the poundage)
2 large sweet onions sliced
2 -3 handfuls of baby carrots
½ c. red wine
½ c. water
2 T red wine or balsamic vinegar
1 - 2 T Worcestershire sauce
1 T olive oil
2 cloves garlic through the masher
salt
pepper

Preheat oven to 300.

Get the oil very hot in an oven proof dutch oven. Salt and pepper the roast. Brown the roast on all sides and add the onions in about ½ through this process to get them a little browned too. Add in the garlic & carrots. Add in all the liquids. Cover with an ovenproof lid.

Roast for 3-4 hours. I really don't think you can roast this too long. Try not to peek too often. After 2 hours check for liquid level and add another ½ cup wine if necessary.

Remove roast and let rest. Reduce pan gravy. Slice roast and serve with pan gravy, mashed potatoes and horseradish sauce. Be shocked if you have leftovers!