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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (June 18, 2015)
in other words june18 2015 An Unlikely Culinary Column: Cooking With and Without Garlic and Onions By Karen Kain I have been preparing Italian food since I first started cooking. Who hasn’t made spaghetti as their begin- ner no fail dish? When I was 19, I made homemade spaghetti sauce from scratch for the first time. I remember reading the directions and not know- ing whether a clove of garlic was the small piece or the entire bulb; needless to say phone calls were made. Who knew that someday I would be sharing recipes with others? I recently made a meal for some houseguests and I needed to omit garlic and onion from my recipe. I have always found these to be two of the basic ingredients to everything I cook. Nothing fills up the kitchen with fabulous aroma better than garlic and onion sautéing. I decided to experi- ment with two lasagna dishes mak- ing one with garlic and onion and the other without. I did some research on what people were substituting these ingredients with (you know who you are) and I must tell you how pleasantly surprised I was with the results. The recipes I am sharing with you this week originated from Trisha Yearwood’s Cowboy Lasagna dish. I tweaked it a bit and then made a sec- ond lasagna substituting jalapeno pep- pers, celery, yellow and red peppers in lieu of garlic and onions. I am definite- ly eager to play with these ingredients again. Both dishes were a hit. If you like to make lasagna I encourage you SE to give either or both of these dishes a try. 6, Noon-6 pm Cowboy Lasagna Hearty Lasagna with Peppers Ingredients: Ingredients • 1 Pound lean ground beef • 1 Pound grass fed beef • 1 Pound Italian sausage • 1 Pound Italian sausage • 1 Onion, finely chopped • 1 Pound sliced pepperoni • 1 Garlic clove, minced • 3 Tablespoons coconut oil • 2 Tablespoons olive oil • 3/4 Cup celery, chopped • 1 Pound sliced pepperoni • 1 Red pepper, chopped • 2 (16 ounce) cans dice • 1 Yellow pepper, chopped tomatoes • 2 Jalapeño peppers, seeds re- • 1 (12 ounce) can tomato paste moved and diced • 2 Cups water • 1 (32 ounce) canned tomatoes • 2 Teaspoons salt • 1 (12 ounce) can tomato paste • 1/2 Teaspoon pepper • 1 Tablespoon dried oregano • 1 Tablespoon dried oregano • 1/2 Cup fresh Italian parsley, • 16 Ounces lasagna noodles leaves only, chopped • 16 Ounces ricotta cheese • To taste salt & pepper • 16 Ounces mozzarella • Dash cayenne pepper cheese, shredded • 2 Cups water • 16 Ounces lasagna sheets, cooked • 16 Ounces ricotta cheese • 16 Ounces mozzarella cheese shredded Directions: Heat up a large skil- let on medium high and add the sausage and beef then cook until browned. Add the pepperoni and stir to fully incorporate. Remove from the skillet and set aside. Heat up 3 tablespoons of coco- nut oil until melted and add the bell peppers, ja- lapeno and celery then cook until soft, about 5 minutes. Add the canned tomatoes, tomato paste, oregano and parsley. Add the cayenne, salt & pep- per and stir to fully combine. Return the meat back to the mixture. Add the water and turn down the heat to a sim- mer and cook for 30 minutes. Heat up your oven to 375˚F. Cook the lasagna sheets per the directions. Line the bot- tom of a lasagna casserole dish with a layer of prepared sauce. Top with a layer of noodles and ricotta and moz- zarella cheeses. Repeat this process twice: sauce, noodles, cheeses making 3 layers. Bake for 45-55 minutes until the lasagna is browned and bubbling hot. Remove from the oven and allow to stand for at least 10 minutes and serve. 9 Directions: Preheat the oven to 375˚ F. In a large skillet brown the beef and sausage, leaving the meat chunky. Once the meats are almost fully cooked add the pepperoni and stir to fully combine. Remove the meats and set aside. In the same skillet heat up the oil and add the onion and garlic then sauté for 5 minutes. Add the tomatoes, tomato paste, water, salt, pepper and oregano then simmer uncovered for 30 min- utes. Cook and drain lasagna sheets according to package directions. In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, and cheeses, ending with sauce, and top with mozzarella. Bake for 40 minutes or until lightly browned and bubbling. Allow to stand for 10 minutes before serving. 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