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Thursday, February 10, 2011

Thursday Recipe - Easy Lasagna and Traditional German Pork Chops

Thanks to @KDSarge on Twitter, I have recipe suggestions. No pictures, because I'm imagining these in my head. Maybe I'll cook the lasagna for dinner tonight, but the pork chops will have to wait until I've gone shopping again. And don't cook them both for the same meal. Sauerkraut and lasagna just don't mix.

This time of year, when spring is still not here and the cold is set in my bones, I want comfort food, the kind that warms heart, soul, and body. These recipes fit the bill.

With our milk allergies, I'll be doing a pot of dairy-free lasagna (almost not worth doing, because the cheese is the best part) and one with goat cheese (which I can't eat, it makes me sicker than cow cheese). I'll have to cook pork chops for Valentine's Day.

Easy Lasagna

1 12 oz package elbow macaroni or spirals
1 large can spaghetti sauce, whatever flavor and brand you prefer
1 lb. hamburger, browned and drained (or use Italian sausage or ground turkey or whatever meat you want)
2 c. steamed cauliflower, roughly chopped
2 c. shredded mozarella
1/2 c. grated parmesan cheese
Any or all of the following:
1 c. chopped onion, sauteed
1 c. chopped bell pepper
1 c. sliced mushrooms
1 c. olives
1 c. chopped zucchini
1 c. frozen spinach, thawed and drained

Cook macaroni according to package directions for al dente (slightly undercooked). Drain.

Add sauce, meat, cauliflower, half the cheese, and any extras you want to add. Stir gently until mixed. Pour into a greased 9x13 cake pan. Spread evenly. Sprinkle with the rest of the mozarella and the parmesan. Bake at 350° until hot and cheese is melted. Serve with green salad and garlic bread.

Traditional German Pork Chops (great with German Potato Salad and steamed veggies)

6 thick cut pork chops (for 6 people)
1 T. oil
1 t. salt
1/2 t. ground black pepper
1 t. rubbed sage
1/2 t. paprika
1/2 c. thinly sliced onion
2 c. sauerkraut (find a good refrigerated bottled brand. Don't use canned)
1 large granny smith or other tart apple, cored and thinly sliced

Heat oil in large skillet over medium high heat. Add pork chops. Cook for 3 - 4 minutes per side, until nicely browned. Reduce heat to medium. Remove pork chops, set aside. Add onions and stir fry for 2 - 3 minutes until soft. Add pork chops back to pan. Sprinkle pork chops with salt, pepper, sage, and paprika. Spread sauerkraut over chops. Add apples. Cover and cook over medium-low heat until pork is completely done, about 20 - 30 minutes. (Cut one open and make sure the center is not pink. If they have bones, check near the bone.)

Serve with extra sauerkraut and brown mustard.