- 1 T extra virgin olive oil
- 1/4 C sweet onion, diced
- 2 large carrots,peeled and diced
- 2 stalks celery, diced
- 2 small Yukon Gold potatoes, diced, skin on
- 1 medium green squash, diced
- 1 to 1 1/4 pound top blade roast
- 1/2 cup canned diced tomatoes with juice
- 4 large white button mushrooms, thick dice
- 1/2 C frozen corn
- garlic powder, to taste
- pinch dried parsley
- pinch dried thyme
- 1 quart organic beef broth
- Salt and pepper to taste
Makes about four healthy servings.
- In a small stockpot heat olive oil until hot. Salt and pepper the roast. Brown the beef on both sides over medium high heat.
- Add the celery and onion. Reduce heat to medium and saute for several minutes.
- Add garlic powder and thyme. Add enough broth to almost but not completely cover the roast. Bring to a boil, then cover and reduce to a simmer.
- Simmer slowly for two hours.
- After two hours, remove the roast to a cutting board and allow to cool.
- Add the rest of the beef broth and tomatoes to the pot.
- Add the potatoes and carrots. Simmer for 30 minutes.
- After 30 minutes add the squash , mushrooms and corn. Simmer for another 30 minutes.
- When the roast is cooled, trim any excess fat, cube and add to the soup.
- Adjust your seasonings. Add parsley.
My meals since Friday evening have been soup, cereal, soup, soup, toast/banana, soup, and soup. The jeans are getting a little loose. I cannot remember a weekend of such healthy eating ever. Yes, The Boss is still sick. Friday I made chicken soup. Last night I made Vegetarian Vegetable Soup. Today I decided upon Beef Vegetable for a change in pace.
A high quality beef vegetable soup is the end result of the right cut of beef and some high quality broth. This recipe is semi-organic because most of the ingredients were organic but some were not. The beef broth was hand selected store bought prepared organic broth. I used top blade which IMO makes a big difference due to the cut and marbling.
I remembered the mushrooms. Use vegetables you have on hand. I also decided to leave out peas because peas are not one of my favorite vegetables. The corn adds a touch of sweetness. Note the roast is braised whole for several hours, cooled, cubed and returned to the soup. The beef stays tender this way. You won’t end up with tiny hockey pucks.
A salad on the side and crusty bread would make this a meal.
So would a three pound top blade roast. But with that much beef you might as well make Pot Roast.
- 10-12 lasagne noodles (more if you’re making a big pan of lasagne)
- one big butternut squash, halved, seeded and baked
- a bunch of fresh spinach leaves, 8 ounces minimum
- one large sweet onion, sliced, caramelized
- extra virgin olive oil
- 3 cups bechamel sauce
- dash of nutmeg
- salt and peppers (black and white)
- grated parmesan
- shredded mozzarella
- 1 1/2 cups ricotta cheese
- Preheat oven to 350 degrees F.
- Take the squash halves, lightly grease the cut sides with olive oil, and place cut side down on a baking sheet. Bake for approximately one hour. Remove from oven and allow to cool.
- Once cooled, scoop the squash into a mixing bowl. Smash with a fork and season to taste with salt, pepper, and nutmeg. Set aside.
- Caramelize your onion and set aside. No salt or pepper at this step.
- Wilt the spinach in a pan over medium heat. Cool, chop, season with salt, black pepper, nutmeg and set aside.
- Prepare your bechamel sauce (half stick of butter, 1/4 cup flour, 1/2 cup parmesan, 3 cups milk, salt, white pepper). Set aside.
- Cook the noodles until al dente. Use more or less noodles, depending on how big you want your tray of lasagne to be.
- In a baking dish large enough for the desired dish of lasagne, cover the bottom with several spoonfuls of bechamel sauce.
- Arrange a layer of lasagne noodles in the baking dish. Spread prepared squash evenly over the noodles. Sprinkle parmesan and mozzarella.
- Fold the spinach and onions into the ricotta. Add another layer of noodles. Spread some sauce, the spinach/onion/ricotta mixture, and cheeses evenly.
- Keep layering, alternating the vegetable layers, and ending with a plain noodle top.
- Cover the top with bechamel and cheeses.
- Bake uncovered for for 30-45 minutes or until bubbly.
- Remove from oven and allow to rest for 15 minutes before serving.
I had forgotten how much time it takes to make lasagne. This recipe in particular takes hours due to the vegetable prep. The next time I make this I’ll prepare the vegetables the night before and assemble/bake the next day. There are a billion of these squash and spinach lasagne recipes on the internet. I bet virtually none of them tell you how long this sucker takes to make.
But it was worth it! If you like butternut squash and you like spinach you will like this veggie pasta bake. But in the effort of full disclosure I thought I’d screwed up this lasagne because when I got to the final naked noodle layer I realized I had left out a few steps.
I forgot to put any parmesan or mozzarella on any of my layers. I forgot to add parmesan to the spinach/onion/ricotta mixture. Too late to deconstruct so I put the dish in the oven and hoped for the best. To my surprise I didn’t miss the missing cheeses. The lasagne turned out OK. Less cheese allowed the flavors of the vegetables to shine.
I guess this recipe is a keeper.