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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