Standing Strong Magazine
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Ingredients
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1 pound sweet Italian sausage
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3/4 pound lean ground beef
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1/2 cup minced onion
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2 cloves garlic, crushed
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1 (28 ounce) can crushed tomatoes
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2 (6 ounce) cans tomato paste
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2 (6.5 ounce) cans canned tomato sauce
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1/2 cup water
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2 tablespoons white sugar
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1 1/2 teaspoons dried basil leaves
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1/2 teaspoon fennel seeds
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1 teaspoon Italian seasoning
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1 tablespoon salt
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1/4 teaspoon ground black pepper
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4 tablespoons chopped fresh parsley
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12 lasagna noodles
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16 ounces ricotta cheese
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1 egg
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1/2 teaspoon salt
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3/4 pound mozzarella cheese, sliced
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3/4 cup grated Parmesan cheese
Directions
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In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
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Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
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Preheat oven to 375 degrees F (190 degrees C).
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To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
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Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Lasgna
Ingredients
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1 tablespoon oil
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1 tablespoon butter
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1 medium onion diced
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1 teaspoon fresh ginger finely minced or grated (or use paste)
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2-3 cloves garlic finely minced or crushed
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1 ½ pound about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks
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1 can 6 oz. tomato paste (or 8-10 oz can of tomato sauce)
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1 tablespoon garam masala
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1 teaspoon chilli powder or paprika, adjust to taste
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1 teaspoon Fenugreek I use powder, but seeds or mustard seeds can be used too, optional*
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1 teaspoon cumin
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1 tsp salt
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1/4 tsp black pepper
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1 cup heavy cream sub for half & half or yoghurt for low fat
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Hot cooked rice and naan for serving
Instructions
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Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, and onions and cook onions down until lightly golden, about 3-4 minutes. Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn.
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Add the chicken, tomato paste, and spices. Cook for 5-6 minutes or until everything is cooked through.
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Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan.
Butter Chicken
Ingredients
500 gLean beef mince
1 small onion, or red onion, grated or very finely chopped
1 tbsp Worcestershire sauce
1 tbsp tomato sauce
1 TbspDijon mustard
½ tsp salt
2 TbspNeutral oil, to cook
4 slices cheese, or blue cheese, optional
4 servings salad fixings, of your choices, such as lettuce leaves, tomato slices, gherkins, onion slices, beetroot slices, fried eggs or avocado slices
4 servingsDressing, of your choices, such as mayonnaise or aioli, tomato relish or fruit chutney
+ add to shopping list
Directions
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Mix mince with onion, egg, garlic, sauces, mustard, salt and pepper until evenly combined. Divide mixture into 4, form each into a ball then press into a patty about 10cm in diameter. The patties can be prepared in advance, covered and chilled for up to 24 hours or frozen until needed.
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Preheat a heavy frying pan over high heat. Add oil and, when it is hot, add patties and cook for 2 minutes until well browned. Turn, top each with a slice of cheese, if using, and cook until patties are cooked through and cheese is melted (another 2 minutes).
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While the patties cook, slice burger buns in half, horizontally. Toast buns on their cut sides. Serve patties in buns with salad fixings and sauces or dressings of your choice.
cinnamon apple muffins
Ingredients
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2 cups all-purpose flour + 2 teaspoons for coating apples
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1½ teaspoons baking powder
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½ teaspoon salt
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2 teaspoons ground cinnamon + 1/2 teaspoon for coating apples
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2 cups diced apples
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½ cup (1 stick ) unsalted butter, room temperature
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1 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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½ cup milk
For the Topping:
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1/2 cup butter melted
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1/4 cup granulated sugar
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1/4 cup ground cinnamon
Instructions
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Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
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Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
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Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
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Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
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Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
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Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
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Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and brush the butter on with a pastry brush (or dip into the melted butter) and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.
Notes
Updated Cinnamon Sugar Topping:The original recipe called for a 1 to 1 mixture of sugar and cinnamon. If you prefer a less cinnamon flavor in your topping, reduce the mixture to 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
Roast Lamb with Potatoes
Ingredients
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2 Tbsp olive oil
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1 kg baby potatoes
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2 kg lamb leg
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2 sprigs fresh rosemary, chopped coarsely
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2 Tbsp finely chopped fresh flat-leaf parsley
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2 Tbsp finely chopped fresh oregano
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3 cloves garlic, crushed
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1 Tbsp finely grated lemon rind
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2 Tbsp lemon juice
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½ cup beef stock
Method
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1. In large frying pan, heat 1 Tbsp oil and cook potatoes until browned. Transfer to 4.5 litre (18-cup) slow cooker.
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2. Make small cuts in lamb at 2.5cm intervals; press rosemary into cuts. Combine remaining oil, parsley, oregano, garlic, rind and juice in small bowl; rub mixture all over lamb; season. Cook lamb in same heated pan until browned all over.
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3. Place lamb on top of potatoes; add stock. Cook, covered, on low, 8 hours. Remove lamb and potatoes; cover lamb; stand 10 minutes before slicing.
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4. Serve lamb with potatoes and sauce. Accompany with a green salad or steamed spinach, if desired.
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Tip: If you do not have a slow cooker, roast the lamb after browning in a slow oven 120°C/100°C fan-forced for approximately 4-5 hours or until very tender. Cover with foil for the first half of cooking time.
CHOCOLATE MACADAMIA BROWNIES
Ingredients:
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2 cups caster sugar
4 Eggs
250 g Butter
½ cup Cocoa powder
1 Tbsp Vanilla essence/extract
100 g Flour
200 g Macadamia nuts
250 g White chocolate bits
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Preheat the oven to 170C. Whisk the sugar and eggs and when well mixed stir in the melted butter, cocoa and vanilla until combined.
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Fold in the flour, then add the nuts(chopped) and chocolate bits. Spoon into a swiss-roll tin lined with baking paper and bake for 35-45 minutes.
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The mixture should still cling slightly to a skewer when tested. Cool the brownie in the tin.
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When cold, put onto a board, cut into squares, then cut the squares in half diagonally if you wish. Sprinkle the top with icing sugar.