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LASAGNA (8 inch Dutch Oven batch)
While this recipe was created for Zucchini, you can easily substitute with regular lasagna noodles. I pre-cook normal lasagna noodles, then proceed with the same recipe. Various cheeses can be mixed or matched based on your preference or availability. The quantity is ample for about 4-6 people. Serve with a salad and garlic toast.
Recipe and Photo: Courtesy R Beach
Slice Zucchini thin lengthwise. Lay out on paper towels while preparing other ingredients. This will absorb some of the liquid the zucchini would otherwise generate while baking.
Saute: Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.
In a separate bowl Whisk the following: Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.
Coarsely Chop & Mix together: 3 cups Loosely packed chopped fresh spinach leaves, and the chopped basil leaves.
Layer in a well greased 8 inch Dutch Oven
A layer of sliced zucchini/or noodles
A layer of the Sauteed Meat mixture
A layer of Small curd Cottage Cheese
A layer of shredded Mozzarella Cheese
A layer of the chopped Spinach and Basil
End by spreading any remaining sauce on top. Then some shredded Mozzarella Cheese.
At this point the 8 inch Dutch Oven will be heaped slightly but will cook down as the spinach wilts. A 10 inch Dutch Oven will work too.
In your kitchen, using zucchini, oven bake uncovered @ 375°F for 90 minutes (Uncovered to evaporate the liquid due to the water in the zucchini)
Using zucchini in camp with Charcoal, bake 90 minutes covered. To get the evaporation required, when baking with charcoal slightly elevate the lid with spoon handles, (regular thin handled eating spoons) to make a slight gap….or some similar method.
If using regular pre-cooked pasta noodles (Kitchen Oven) reduce the cook time. Bake covered 30 minutes, then uncovered an additional 30 minutes.
If using regular pre-cooked pasta noodles (Camp Dutch Oven & Charcoal) Bake covered 60 minutes, and Do Not use any air gap technique between the pot & lid.
Cook on something covered with foil since a full pot tends to ooze some of the ingredients until it cooks down a bit.
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CHICKEN & BROCCOLI PASTA
This is a supper easy and quick meal. Especially useful for using up left over chicken. While we prefer broccoli. Peas, or spinach, could be substituted.
This meal can be prepared in 45 minutes or less from start to finish. Add a salad, garlic toast, and a glass of wine. for a full meal with a touch of elegance.
Precook the 1 1/2 cups of dry Penne Pasta in an adequate amount of lightly salted water, and 2 tablespoons of Olive Oil.
At the same time steam or microwave frozen Broccoli florets until tender.
Slice or roughly cube the precooked chicken breast.
On the stove top, In a seasoned and liberally coated (shortening or oil) cast iron skillet, melt the butter. add 2 generous splashes of hot pasta water, and bouillon paste. Whisk until uniform.
Do not add any salt. The Bouillon and Pasta water will probably provide all that is needed.
To the skillet butter bouillon water mix, add the steamed broccoli and sliced precooked chicken. Mix and turn until everything is coated.
Strain the "al dente" hot cooked pasta. Discard the water. Add the strained cooked pasta to the skillet mixture. Mix and fold over to mix the pasta in.
Sprinkle the cheese over the skillet mixture.
Place the uncovered skillet mixture into the 375°F Oven and bake for 15 minutes.
Serve Hot with a sprinkle of fresh ground black pepper if desired. Goes good with a salad and garlic toast.
This could easily be adapted to bake in a Dutch Oven using Charcoal.