vom_marlowe: (Default)
Since my mother was diagnosed with pre-diabetes, I've been working to find recipes that meet the nutritionist's guidelines.  I made an excellent casserole this weekend that I think will appeal to several folks here. 

It is a lovely and inexpensive main dish that, depending on what you use for tomatoes, will also be gluten free. 

1 lb ground buffalo or other ground meat
1 large sweet onion
4 large ribs of celery
seasonings (salt, pepper, paprika, onion powder, garlic powder)
most of a large purple cabbage
1 can tomato soup (wetted to make about 1 1/2 cups), tomato sauce, crushed tomatoes

In a large pan, brown meat and sprinkle with seasonings to your taste (I used, salt and pepper, 1 teaspoon paprika, a good shake of onion powder).  While meat is browning, finely chop the onions and celery.  Set those to one side.  Fine shred the cabbage (you could also use a 'coleslaw mix'). 

Spray non-stick cooking spray (pam) on a casserole dish.  Sprinkle with an inch worth of cabbage. 

When the meat is brown, sprinkle it over the cabbage. 

Cook the onion and celery in the meat pan until the onion is translucent.  If necessary, deglaze the pan with a bit of water or wine. 

When the onion and celery are just translucent, sprinkle that on top of the meat.  Cover that with the rest of the cabbage. 

Pour the tomato sauce over all, then cover and bake at 350 for an hour to an hour and a half, until cabbage is cooked to your liking.

Good served with any traditional veg, such as steamed broccoli, sweet corn, or beans. 
vom_marlowe: (Default)
Yesterday, I made an absolutely delicious sauce.  I wanted to record it, in case I have the time to make it again. 

Makes really quite a lot.

You will need:
4 sweet onions
1 lb ground buffalo
half a bunch celery
a good sharp chopping knife
a head of garlic
1 glass sherry or sweet wine
2 jars of Ragu Traditional (if you switch brands, be sure that it is only tomato sauce, spices, and a bit of olive oil, not the corn-syrup sugary sweet kind that is most often made)
1 1/2 pounds ripe pear or cherry tomatoes
A large pot
Olive oil
Small rind of parmesan cheese
1/8 teaspoon thyme
1/2 teaspoon fresh black pepper
Salt, to taste

In the large pot, brown the buffalo over medium-high heat while you chop the vegetables.  You want the buffalo to be browned in very small pieces, so break it up as it cooks.

Very finely mince the onions. Put them in a large bowl as you go.  (You'll need to put them somewhere, as there will be so many.) 

After the onions, chop off the bottoms of the celery and then very finely chop the celery, making it easier on yourself by long-slicing the ribs a few times and then mincing across.  Put these, too, in the bowl.

By this time, the buffalo will likely be done.  Put the cooked buffalo in another bowl.  If you substitute beef for the buffalo, you'll want to put it in a colander to drain off the fat. 

Pour olive into the pot, right on top of the browned bits.  How much oil you use depends on the size of the pot and whether you want this to have fewer calories.  I poured in enough to cover the pot's bottom.

Heat the oil until it spits a bit, then sprinkle all the chopped onions and celery in.  Stir gently, cooking on medium until softened some. 

While the onions and celery cook, break off the garlic cloves.  I enjoy garlic, so I used nearly the whole head, about seven cloves.  Mince and sprinkle in, with the pepper and thyme. 

When all is slightly softened, about fifteen minutes, pour in some wine so that it bubbles gently.  Let it reduce for a time, then stir in the buffalo, then Ragu.  Gently stir in the tomatoes.  Taste and add some salt.

Turn the sauce to low, put on the lid, then allow to simmer gently for about four hours.  Stir every twenty minutes or so.  After an hour or so, remove the lid and add in the hardest rind of parmesan cheese so that will melt gently into the sauce. 

Serve over hot buttered spaghetti.

Makes really quite a lot, but after the several hours, it will be quite thick.

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