Cooking Stuff From the Garden 🌶🥒


So, today I felt like cooking. We recently came back from a weekend at a cabin and a week at camp. We had a bunch of new stuff ready in the garden, and some stuff past ready.

Here are three quick recipes that I posted on Instagram. The Poblano peppers, banana peppers, straightneck squash, and snap beans were grown in our garden.

🥓🧀🌶🍄🍝🥒🌱

Bacon-Wrapped Poblano Peppers

Well, that turned out well. Got some poblano from the garden this week. I mixed some bacon bits, minced garlic, shredded cheddar cheese, and steak seasoning into some cream cheese, cut the peppers in half, stuffed with the peppers with the mixture, sprinkled more cheddar on top, wrapped with bacon, & baked on a sheet pan at 375° for 40 min.

Turned out pretty good if I do say so myself!

Snap Beans with Mushrooms & French Fried Onions

Some fresh snap beans from the garden. Steamed, then tossed in with some sautéed mushrooms, French fried onions, minced garlic, a pinch or 2 of flour & fresh cooked bacon pieces. (Used the leftovers from the peppers.)

Straightneck Squash Parmesan

Had some straightneck squash that grew a bit too big while we were at camp. I had it in my head to prepare it sort of like eggplant parmesean & fried zucchini. I didn’t want the stacked lasagna version, I wanted something with a bit of crunch.

I sliced then up, dredged in flour/cornstarch, egg/buttermilk. & coated in regular & panko breadcrumbs with a bit of parmesan “shake cheese” mixed in. I seasoned each step with Italian seasoning, garlic powder, & black pepper.

I baked them for about 25 or 30 min. on 400°, then topped with provolone & mozzarella slices & a bit more parmesan. They went back in for 10 min.

Served with bowtie pasta & covered in our favorite slightly doctored sauce.

Added the needed flavor to the overgrown squash and I actually preferred the consistency to eggplant.

🥒🧀🌶🥓🧄🍄🌱🍝

All in all, I was really pleased with the results, and I think the family was too.

Do you have some good recipes, tips, & tricks for these garden ingredients?

What do you like to grow and cook?

Meatballs and Lasagna.


First, the recipe.  Then, the story.  ‘Cause the other way around is a thing that everyone hates now.

Lasagna & Meatballs

Lasagna & Meatballs

I don’t measure much.  I had stuff from Aldi, Shop ‘n Save, & Giant  Eagle by the time I was done.  The kids helped.  They have been into helping to cook lately.  We like meatballs on the side, not meat sauce in the lasagna.  Get out of here with your sausage or pork or pepperoni too, this is BEEF territory.

We eventually decided on…

Ingredients:

  • A box of no-bake lasagna noodles from Aldi.
  • A 2½ lb. package of ground beef from Aldi.
  • Fresh spinach from Shop ‘n Save.
  • Fresh parsley from Giant Eagle (could’t order it from Aldi or Shop ‘n Save via Instacart.)
  • A tiny tub of Ricotta from Aldi.  (Instacart size fail.)
  • A giant tub of Ricotta from Giant Eagle.
  • 2 Aldi zucchini.
  • A 2-cup bag of “Italian Blend” cheese from Aldi.
  • A 1½ cup bag of shredded parmesan & romano cheese from Giant Eagle.
  • A 1½ cup bag of shredded mozarella cheese from Gaint Eagle.
  • 2 eggs
  • “Shake cheese” – Used both Parmesan & a Parmesan Romano blend.
  • A bag of “Italian Seasoning” croutons from Aldi.
  • Kraft Roasted Red Pepper Italian dressing.
  • 3 jars of the cheap Aldi marinara sauce.  (It is way better than the supposedly more delicious and expensive ones.)
  • Condensed Tomato Soup
  • Brown Sugar
  • Various spices no, I didn’t measure:
    • “Italian Seasoning” {Whatever that is.)
    • Dried spice-rack Parsely
    • Garlic Powder
    • Onion Powder
    • White Pepper
    • Coarse Ground Black Pepper
    • Sea Salt
    • Whatever Aldi “Seasoned Salt” that looks like the Lawry’s Seasoned Salt bottle or McCormick Season All is.

🌡️ Cook temp:  400° F

⏱ Prep time:  This isn’t Food Network, All Recipes, or Martha Stewart & Snoop Dogg.  How do I know?  I had a 6 year old and a 4 year old helping.  So, it was slow.

⏲ Cook time: 20 to 25 min. for the meatballs.  (Cook to a temperature, not a time.  The USDA says ground beef needs to be 160° F so you don’t die or something.  Get a food thermometer.)  45 min. covered in foil for the lasagna, 15 min. uncovered.

Method:

  1. Get out all your pots, pans, utensils, cutting boards, and stuff before you cook.  If you have children helping, get paper towels.  Get the ingredients out.  Wash your hands.  Wash the eggs.  We used 2 large mixing bowls, and an inordinate amount of oddly shaped glass baking dishes.
  2. Chop the parsley & spinach like a madman (or mad woman, or mad person of a non-specific gender).  Have the kids help.  They love sharp knives.  It’s important that they respect them and that you watch closely.  Very closely.  We sometimes use one of those still sharp plastic lettuce knives for stuff like this.  I didn’t measure.  We used about the whole bunch of parsley & a handful and a half of spinach.
  3. Slice up that zucchini as thinly as possible.  I don’t have a mandolin, so I did that instead of the kids.  Actually, I would still do that if we had a mandolin.
  4. We divided the parsley & spinach about equally into the 2 mixing bowls.  I talked about that thing where you add the same flavors across different dishes to tie them together, but I have no idea what the word for that is.
  5. In the meatball bowl, we tossed in the ground beef & the croutons.  We smashed the croutons first.  Oh, that was fun.  It probably got out of hand, but the bag didn’t pop.
  6. We also poured in some Kraft Roasted Red Pepper Italian dressing in the meatballs.  Amount?  Yes.  Until it looked good.  This is one thing I won’t bend on.  It is far more superior that any other Italian dressing.
  7. The we dropped in some Italian Blend shredded cheese & some shake cheese.  Measuring is for the timid.  Eyeball it.  Use the force, let it guide you.
  8. Mix it with your hands, roll into balls, and pop in into a glass baking dish, or 3 odd little ones.  We spaced them out.  I mean, you could use a baking sheet, and I used to prefer them in the electric skillet, but this is so easy.  We put all of the above spices in there too.  And sprinkled a bit on the outside once formed.
  9. We washed out hands again, and I set that in the oven & set the timer for 23 minutes because I couldn’t decide between 20 or 25.
  10. We poured the marinara & tomato soup in a pot, added some brown sugar (just a bit), shake cheese, parsley & italian seasnonings, & garlic.
  11. The kids stirred that.  And stirred that.  And stirred that.
  12. We put the ricotta in the 2nd mixing bowl already containing spinach & parsley.
  13. Add eggs, the rest of the “Italian Blend” cheese bag, some shake cheese, and some minced garlic… and whatever spices you want.  I told the kids here about depth of flavor in using the dried parsley vs. the fresh parsley and minced garlic vs the garlic powder… but I don’t know if they were paying attention.  They had just cracked eggs and we were about to mess with a giant gooey bowl of cheese.
  14. Go easy on that white pepper if you have it.  It goes a loooong way.
  15. Spread the sauce on the bottom of your biggest glass baking dish.
  16. We layed out the no-boil noodles.  It was my first time using them.  I think it went pretty well.  They fit 4 across and 1 at the end in our pan.
  17. On top of the noodles we did half of the ricotta mixture, the Parmesan/Romano shredded cheese, the zucchini, sauce, more noodles, the rest of the ricotta mixture, the shredded Mozzarella cheese, sauce, noodles, more sauce, and a mix of the Parmesan/Romano & Mozzarella cheeses.
  18. We like cheese.  The kids tasted the different shred varieties as we layered.  Ian liked the Parmesan/Romano & Molly liked the Mozzarella.
  19. I covered that in foil & put it in the oven for 45 minutes.  Then I uncovered it & let it go for 15 minutes.
  20. The extra sauce goes on the meatballs.

Ooh.  I snuck the story in on you didn’t I?  Wow.  Would you like to speak to the manager?  You might like my other blogs about meatballs or meatloaf or wedding soup… or any of my food stuff.  The kids went absolutely primate-poop over the meatballs.  The no-boil noodles were fine.  I liked that they were al dente.  There was enough liquid that I didn’t add any like the box suggested.  Be a rebel!  (OK, I asked for opinions on FB for that first on my page & in an Aldi recipe group.)

View this post on Instagram

Definitely firmed up after sitting more. #lasagna

A post shared by Eric Carroll (@aixelsyd13) on

Oh yeah, completely unrelated, I made these this morning too:

Found the recipe here via Google: https://tasty.co/recipe/potato-flower-breakfast-cups

 

How do you make your meatloaf?


I posted the text below in two different Aldi fan boards on Facebook. I thought I’d also share here.  Text slightly altered, spelling mistakes corrected.  I feel like I make meatloaf different every time. How do you do yours?

 

🛒🍴🥩

 

Full disclosure, most of this was not from Aldi, but it all could have been. It all was cooked in the oven at 400°.

Meatloaf, Baked Potatoes, Brussels Sprouts, Carrots

The meatloaf went in first, for an hour and a half. The potatoes went right on the rack at the one hour and 15 minute mark, and the brussels sprouts and carrots went in at the hour mark. Maybe 55 min.? I did crank it to 425° at that point but in hindshight didn’t need to. I flipped the potatoes when the veggies went in, and at the 15 min. mark I put sauce on top of the meatloaves and stirred the sprouts n’ carrots.

The potatoes were just washed, poked, rubbed in EVOO & spices.

The sprouts & carrots where just cut up, drizzled with EVOO, salt, pepper, & bacon crumbles.

The meatloaf was 3 lbs. of 85/15, an egg, french fried onions, club crackers, spices, ketchup, A-1 (the Aldi stuff works too, I have used it in the past), a squeeze of spicy brown mustard, minced garlic, spices (I just grab stuff off the rack & go), shredded cheese, and bacon crumbles.

I broke it into two loaves, cooked in a glass dish on top of two slices of bread each. It absorbs the grease & prevents burning on the bottom.

The sauce/glaze was mostly ketchup, some A-1, a dash of mustard, plus some cheese and bacon crumbles.

Probably not a meal for the health-conscious.😁

I think I do meatloaf slightly different every time. I have used marinara and Parmesan, put hard boiled eggs whole in the middle, wrapped in a bacon weave, added mushrooms & onions, used ranch or french onion soup packets, chunks of bread, added milk, & more.

I know it’s one both kids will eat unless I get too crazy.

How do you do your meatloaf?

 

#MeatballSub #Recipe


So, I’ve been hungry for meatball subs.  They’re so simple to make, but we just never seem to do it at home.  I shared the photo on social media, because I’m weird like that and it annoys people, and some people seemed to dig it.  wanted to share how easy it was with a minimal amount of effort.

So, the wife got a pound of ground meat from Aldi the other day, and I picked up the rest of the stuff that we didn’t already have at Giant Eagle on my way home from work.  I probably could have gotten all of this from Aldi.

So this is what I used…

  • 1 lb. of ground beef
  • a handful or two of finely shredded fancy 6 cheese “Italian” stuff – I started with a 2 cup bag.  We always have this or something similar around.
  • Whatever “shake cheese” you put on spaghetti. I have Parmigiano-Reggiano because they think it needs to sound fancy.
  • A handful of crackers.  We had “club” crackers from Aldi
  • Italian Dressing (we seem to really dig Kraft Roasted Red Pepper Italian)
  • A jar of cheap-ass pizza sauce  (I probably should have used some better marinara sauce)
  • Spices (Season All, cracked black pepper, onion powder, garlic powder, salt, Italian seasoning, paprika …whatever floats your boat.)
  • Brown sugar
  • Sub buns (I like the Cellone’s or bakery ones, but I was being cheap this shopping trip and got some weird mass-produced ones.)
  • EVOO
  • Butter

And this is what I did…

Meatball Subs

MEAT.

Turn the oven on first so you don’t have to worry about it later.  Put it on 375° because that’s always what they seem to say to put it on.  I don’t know why.  I don’t even know who they are.

I made some meatballs with the meat, some hand-crushed crackers, a dash of the pizza sauce, a dash of Italian dressing, a dash of whatever spices I grabbed off the rack (probably pepper, season all, onion powder, garlic powder, and paprika), a bit of the Parmesan shake cheese and the mysterious “six cheese Italian” stuff.

I put some spices on the outside because why not, and tossed them into a frying pan with EVOO and a small pat of butter on the bottom.  I pre-heated it to high, then turned it to 6 before I tossed in the balls.  6 is at about 6:00 on my stupid electric stove top.

I melted a bit of butter in the microwave.  I quickly cut open the buns, put them on a baking sheet, spread on some melted butter with a brush and added… garlic powder, onion powder, a dash of shake cheese, and “Italian seasoning” to the buns.  No Italian seasoning for my wife, and no garlic powder for my 2½ year old.  I popped them in the 375° oven on the middle rack for a bit.

I used tongs to turn the meatballs over & popped a lid on the pan.

I dumped the remaining pizza sauce into a soup cup (it was a little jar), and added a sprinkle of brown sugar.  I nuked it for 45 seconds or so.  Why?  I like sweet sauce, and grandma always said “it cuts the acid.”

I turned the meatballs on to an undone side, and got the sub rolls out of the oven.  I knew they were done because… I didn’t even look at them.  I just took them out.  They looked fine.  Plus, we’re not totally finished.  I added some pizza sauce and some of the finely shredded awkwardly named cheese to the buns.

I made sure the meatballs weren’t going to kill us with the food thermometer.  They weren’t.  I put those on the buns and added more sauce, shredded cheese, and shake cheese.

I set some meatballs aside for my 10 month old.  The sandwich was a little much for him, but he will eat just about anything you put in front of him.  Seriously.  even if it’s not edible.

I put the now built subs into the oven and cranked the knob to 400° because I am impatient and my 2½ year old kept asking if lunch was ready.  I turned the light on in the oven and watched the cheese melt.  Not only was that fun, I could also make sure I wasn’t going to burn the bejesus out of things.  I didn’t.  I took it out in time.

Well, some of the cheese that fell on to the baking sheet burned, because I made a mess.  Oh well.

These were pretty good, although next time I will use different/better sauce.  That squeeze stuff isn’t bad.  Maybe I can make a simple marinara.  Also, homemade-ish deli rolls or Cellone’s are worth it… and I would cut a little triangle out of the top like Subway used to, before we were over-saturated with them and they started to serve terrible cream-of-deathfish.

At any rate.  This is easy to do.  You could buy your own meatballs or bake your own bread or use cheese slices to make this as easy or as difficult as you like.  I cut my 2½ year old’s into 3 sections so she had sliders.  I cut my wife’s in 2.  I ate the whole thing in one big sandwich like a hungry hungry pig.  I refuse to apologize.

Share photos of yours or links to your own blogged recipe in the comments!