Cabbage Roll Soup

INGREDIENTS

• 1 large onion diced
• 3 cloves garlic minced
• 1 lb lean ground beef
• 1/2 lb lean ground pork
• 3/4 cup uncooked long grain rice
• 1 medium head cabbage chopped (core removed)
• 1 28 ounce can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 1/2 cups V8 or other vegetable juice
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 bay leaf

INSTRUCTIONS

1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
4. Remove bay leaf and serve.

Cabbage Lasagna

INGREDIENTS

1 large head cabbage, leaves separated

2 tbsp. extra-virgin olive oil, plus more for baking dish

1 onion, chopped

2 cloves garlic, minced

1 1/2 lb. ground beef

1 (28-oz.) can crushed tomatoes

1 tbsp. balsamic vinegar

1/4 c. torn basil leaves

Kosher salt

Freshly ground black pepper

3 c. ricotta

2 eggs, beaten

1/4 c. grated Parmesan, plus more for serving

3 c. shredded mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil. 
2. In a medium bowl, combine ricotta, eggs, and Parmesan. 
3. Grease a large baking dish with olive oil. Spoon a thin layer of sauce into bottom of baking dish. Add a layer of cabbage leaves, then top with more sauce, ricotta mixture, and mozzarella. Repeat layering twice more. 
4. Bake until cabbage is tender and mozzarella is bubbly, about 25 minutes. Garnish with more basil.

CHELSEA LUPKIN

Rosario's Roasted Red Salsa

Recipe from Rosario’s, San Antonio

5 medium ripe tomatoes
3 jalapeño peppers
1 medium garlic bud
salt

Charbroil the tomatoes, peppers and garlic until blackened all over, then blend. Add salt to taste. Sauce is best when vine ripened tomatoes are used.

Cool Ranch Zucchini Chips

2 

zucchini, sliced very thinly into coins

1 tbsp. 

extra-virgin olive oil

1 tbsp. 

ranch seasoning

1 tsp. 

dried oregano

Kosher salt

Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 225°. Grease a large baking sheet with cooking spray. Slice zucchini into very thin rounds, using a mandolin if you have one! Pat zucchini with paper towels to draw out excess moisture.
2. In a large bowl, toss zucchini with oil then toss in ranch seasoning, oregano, salt, and pepper. Place in a single layer on baking sheets. Bake until crispy, about 1 hour 20 minutes, checking after about an hour. Let cool to room temperature before serving.

Allen's Artisan Bread

3-3 1/2 C flour, 1 1/2 C water, 1/2 T yeast, 1 t salt.

Lazy Chile Rellenos by Pioneer Woman

• 8 whole Roasted, Peeled, And Seeded Green Chiles
• 1-1/2 cup Monterey Jack Cheese, Grated
• 5 whole Large Eggs
• 2 cups Whole Milk
• Salt And Black Pepper To Taste
• 1/2 teaspoon Paprika
• 1/4 teaspoon Cayenne Pepper

INSTRUCTIONS

Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. 
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour hot water in the large pan so it comes up to the level of the eggs and bake for 35 to 40 minutes, or until no longer jiggly. 
Cut into squares and serve with warm corn tortillas!

Baked Ziti with Sausage

Servings: 8-10By Jennifer Segal

Cook Time: 45 Minutes

Total Time: 45 Minutes

Ingredients

• 1 lb ziti noodles
• 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon salt
• 1-1/2 teaspoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
• 1/3 cup chopped fresh basil, plus more for serving
• 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Instructions

1. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.
2. Preheat the oven to 450°F and set the oven rack in the middle position.
3. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
4. Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes. Sprinkle with more basil and serve.
5. Make ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 450°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.