Discover Sixty-Five: August 2022

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KITCHEN KAPERS #8 by Annette Gallatin Pot Lucks DELI-STYLE PASTA SALAD serves 12 – (or half for 6) 7 oz tricolor spiral pasta 6 oz thinly sliced hard salami, julienned 6 oz provolone cheese, cubed 1 can (2-1/4 oz) sliced ripe olives, drained 1 small red onion, thinly sliced 1 small zucchini, halved and thinly sliced 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper 1/4 cup minced fresh parsley 1/4 cup grated Parmesan cheese 1/2 cup olive oil 1/4 cup red wine vinegar 1 garlic clove, minced 1-1/2 tsp ground mustard 1 tsp dried basil 1 tsp dried oregano 1/4 tsp salt Dash pepper 2 medium tomatoes, cut into wedges Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes. 10 BEEF AND LENTIL CHILI 2 lb ground beef 1 medium onion, chopped 1 garlic clove, minced 2 cans (14-1/2 oz each) stewed tomatoes, chopped 1 can (15 oz) tomato sauce 3 tbsp chili powder 1 oz semisweet chocolate 1/4 tsp salt 1 cup dried lentils, rinsed 2 cups water In a Dutch oven, cook ground beef and onion over medium-high heat until beef is no longer pink, 6-8 minutes; crumble meat. Add garlic; cook 1 minute longer. Drain. Add next 5 ingredients; bring to a boil. (Note: the chocolate deepens the flavor – it doesn’t make it taste like chocolate!) Add lentils and water. Reduce heat; simmer, covered, until lentils are soft, about 1 hour, stirring often. Add water if mixture seems too dry. You can serve this on top of Indian Tacos, or with fresh onions, grated cheese and a dollop of sour cream. If you want a little more heat, add some cayenne powder. In a large skillet, heat oil over medium heat; cook beef and taco seasoning mix, stirring occasionally, for 8 to 10 minutes or until browned and cooked through. August 2022 Discover Sixty-Five email: seniors@pennywiseads.com ANOTHER SUPER CHILI (serves 6-8) 1 lb. lean ground beef 1/2 medium yellow onion, finely diced 1 tbls minced garlic 1 15-oz. can pinto beans, drained and rinsed 1 15-oz. can kidney beans, drained and rinsed 1 15-oz. can tomato sauce 1 15-oz. can diced tomatoes 3 tbsp tomato paste 1 tbsp maple syrup 3 tbsp chili powder 2 tsp garlic powder 2 tsp ground cumin 1/2 tsp smoked paprika 1/2 tsp salt 1/4 tsp ground pepper 1 cup beef broth (chicken broth or water works too) OPTIONAL TOPPINGS shredded cheddar cheese, Fritos, green onion Heat a large pot over medium/high Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned. Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine. Add the spices and 1 cup of broth and stir to combine. Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken. Enjoy with your favorite toppings!
s & BBq Time LAZY CABBAGE ROLLS For the Cabbage Rolls: 4 cups cooked white rice (from 1 1/2 cups uncooked rice, cooled 1/2 medium cabbage, sliced into 1/4" wide strips (7 cups sliced) 1 lb ground pork 1 lb ground turkey or ground beef 1 large onion, divided (1/2 grated and 1/2 finely diced) 2 large eggs Original Mrs. Dash, or. any salt-free all-purpose seasoning Salt and black pepper 2 tbsp finely chopped parsley or dill For the Sauce: 1 tbsp Olive oil 3 tbsp unsalted butter 1 large carrot, julienned or grated 2 cups store-bought marinara or homemade 3 cups hot water Oil a 9x13 casserole dish, preheat oven to 425˚F. Assembling the Lazy Cabbage Rolls: Slice cabbage into 1/4" thin slices. Place in a heat proof bowl, cover with boiling water and let sit 10 min to soften. Drain and squeeze out excess water with your hands. In a large mixing bowl, combine ground turkey or beef, ground pork, drained cabbage and 4 cups cooked rice. Grate 1/2 large onion into meat mixture. Add 2 eggs, 1 tsp Mrs Dash, 1/2 tsp black pepper, 2 tsp salt, and 2 Tbsp finely chopped parsley. Mix well. Form into potato-shaped patties with your hands (each should be about 1/2 cup of the meat mixture). Arrange in oiled casserole. For the sauce, finely dice remaining 1/2 large onion. Heat a large pot over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and sauté 5 minutes, stirring occasionally or until softened. Add julienned carrot and cook another 3 minutes or until softened. Add 2 cups marinara and 3 cups hot water and bring to a boil. Add 1/4 tsp salt and 1/4 tsp Mrs Dash, or season to taste. Pour sauce over patties until they are nearly covered. Cover with foil and bake on medium rack at 425˚F for 40 min. To serve, plate the lazy stuffed cabbage and spoon the extra juice over the top. Serve with sour cream (my favourite) or plain Greek yogurt. UNSTUFFED CABBAGE ROLLS w/an Italian twist 2-3 tablespoons olive oil 1-2 clove garlic (minced) 1 small onion (chopped) 1 pound lean ground beef 4 cups shredded or finely chopped cabbage (320 g) 1 can (396ml) whole Plum/Marzano tomatoes, chopped 2 1/2 cups water) 3/4 cup uncooked rice 1/2-1 teaspoon oregano 1-2 pinches of hot pepper flakes (if desired) ½ teaspoon salt 1 pinch pinch of thyme (optional) 4-5 fresh basil leaves or parsley chopped (or more if desired) In a large frying pan add the olive oil, garlic, onion, and ground beef, cook on medium heat until almost all browned. Then add the cabbage, tomatoes, water and rice, stir to combine, add the spices and combine. Cook over low-medium heat for approximately 30 minutes or until cooked and thickened. Enjoy! GREAT CANADIAN TACOS 1 tbsp (15 mL) vegetable oil 1 lb (500 g) ground beef 1 pkg Old El Paso Stand and Stuff Tacos Dinner Kit (contains taco shells, mild taco sauce and taco seasoning mix) 2 tbsp (30 mL) Canadian maple syrup 2 cups (500 mL) shredded lettuce 1 cup (250 mL) shredded Canadian Cheddar cheese 1 cup (250 mL) chopped tomatoes 6 slices crisp cooked bacon, coarsely chopped 2 tbsp (30 mL) chopped fresh cilantro 1 green onion, thinly sliced In large skillet, heat oil over medium heat; cook beef and taco seasoning mix, stirring occasionally, for 8 to 10 minutes or until browned and cooked through. Stir in maple syrup. Spoon beef mixture into taco shells. Top with lettuce, cheese, tomatoes, taco sauce, bacon, cilantro and green onion. Call Kaslo,1-800-663-4619 Discover Sixty-Five August 2022 11
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