Thursday, April 16, 2009

Cooking day

Wednesday is cooking and freezing day, so here it is my last week production: Vegetable broth, meatballs, mushroom double crust pie and tuna fish lasagna. And here there are the recipes:

Everything in the kitchen begins with a good broth: This is mine:
In a big pot, put:
1 onion and pin it with 2 clovers
celery, carots, potatos (leave it as soon as they are cooked) bay leaves, and other aromatic leaves of your choice, parsley; and from time to time just toss in the leftovers you have while cleaning the vegetables: the mushroom's stems, lettuce leaves, et cetera. Cover with water and let simmer for about an hour. This broth turns useful to do risotto (rice italian way) or when you wish to warm the meatballs, or chicken.

Meatballs (about 20 small)

First thing, moist a 1/2 cup of bred crumbs with the broth and squeeze it well.
300gr, ground beef
garlic and parsley (minced)
1 egg
grated bread
parmesan cheese and a half onion, minced (optional)
In a bowl, mix all the ingredients, shape meatballs of desired size, and roll them in the grated bread.
In a skillet with about 1/4 cup of oil, sautè until lighlty brown, sprinkle with wine, toss them to make the wine evaporate and add 1 cup of tomato pulp. Let simmer for about 5 minutes and add 1 cup of broth. Cook for about 1/2 an hour.

Tuna fish lasagna (4 persons)

1 can (160gr) tuna fish
1 small onion
1/2 pepper
10 olives
parsley
1 fresh tomato or 1/2 cup pulp
Lasagna pasta (fresh or dried)
Mince the onion and the pepper.In a medium skillet, put the onion, once it's wilted, add the pepper. Crush the tuna fish with a fork and toss in the skillet with the olives and let simmer for 5 minutes. Add the tomatos, and let cook for another 10 minutes, at the end add the parsley.
If the lasagnas are dried, boil them until tender,(2 minutes it's enough) sprinkle them with a mixture of melted butter and sage and put the first layer and the mixture, and follow this way until you'll have three or four layers. This is a dish for those who does not like, or not tollerate, the white sauce (or bechamel).

Double crust mushroom pie
Preheat the oven.
1/2 kg mushrooms
1 medium onion, chopped
1/4 cup bacon, diced.
parsley, thyme (optional) egg, beaten to paint
Wash and chop the mushrooms. In a large skillet, brown the onion, add the bacon and let cook for 5 minutes. Add the mushrooms, and saute until the mushrooms release the juices. In a glass, put 2 spoons of broth and 1 teaspoon of flour or maizena, stir in the mushrooms, and let
cook until creamy. Remove from the heat and set aside until warm.
Now, you can make your own crust or (what I did) use the puffy one you buy and fill it with the mixture. Paint with beaten egg and cook for about 20 minutes at 160°.










5 comments:

juanitatortilla said...

WOW. I love the sound of all these food... Pity my freezer is the size of a shoebox! Thanks for sharing the recipes!

juanita de la vega said...

I don't have a big freezer either; but there is no problem: I my house the foods does not have the chance to last for long there! lol

Anonymous said...
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vintagepix said...

Yum! Thanks for sharing the recipes!

juanita de la vega said...

Thanks! if there are some doubts about ingredients and procedure, (due maybe to my English!) I'll be happy to give further explanations!