Beef and vegetable casserole completely stole my heart. You know when you try something and it just clicks with you in every possible way?! It was just fantastic from the taste to the aroma.

As my hubster smelled the food coming out of the kitchen, he got up right away. The table was already set and yeah, I had to take pictures, like 15 minutes of wait time was not that bad, but that got him all hungry and ready to eat.

Well, you know that is the actual life of a food blogger, waiting time is necessary because the lighting is always perfect at that moment when we have to serve the food and food was looking gorgeous.

Also, the outside light was fudging PERFECT. My kids were with my mother in law in the park so we ate “romantic” lunch by ourselves.

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Well, lets a scratch that romantic because I ate right out of the baking pan. Yes, I know, I have no manners. However, in my defense, we are past romantic crap after spending so many years together.

Therefore, we ate until both of us dropped almost on the floor, it was that good. You have no idea how simple this casserole is as well as flavor. I hope you guys really try it.

Yield: Serves 6

Beef and Vegetable Casserole

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A perfect Fall recipe. Beef and Vegetable Casserole.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• BASE:
• 1/2 medium Cauliflower Head Florets
• 1/2 medium Butternut Squash, shredded
• 1 medium Onion, shredded
• 3 Garlic cloves, minced
• 1/2 cup Smoked Ham, cubed {I used Virginia Ham}
• 4 ripe Tomatoes, peeled and crushed (if you don't have fresh use from the can)
• Few Pinches of Oregano & Basil
• Salt & Pepper to taste
• MEAT:
• 1/2 Lb. Sautéed Ground Beef
• 1/2 can/jar Meat based Tomato Sauce/OR Marinara
• Pinch of Salt and Pepper, or to taste
• TOPPING:
• 2 handful of Oatmeal
• 1 cup Mozzarella, shredded
• 1/2 cup Grated Parmigiana
• 1 cup French Onions + more for garnish
• few springs Parsley/or any other herb, chopped

Instructions

1. Preheat the frying pan and put in the ground beef to get brown and release all the fat. Once the beef looks done, without any blood, take it out with the spoon onto a paper towel to get rid of unwanted fat. Also, half the oil in the frying pan by dumping the other half. 
2. Wash the cauliflower and cut only florets; cut the butternut squash in half and peel, then shred. Shed the onion and mince the garlic. Peel tomatoes or use canned then crush, cube ham and you may use any ham that you have, smoke is the best. Put everything on the side and start with sautéing cauliflower florets in the oil that you cooked beef. 
3. Cook cauliflower on medium-high heat for 5 minutes, drop in shredded butternut squash, onion and garlic; Season and stir. 
4. Add tomatoes, crush them more in the pan and add cubed ham, season with salt and pepper if needed and sprinkle dry herbs. Let it cook for 10 minutes on medium high. Stir and put in the bowl and set aside. 
5. Return cooked ground beef in the frying pan and put in meat-based tomato sauce or marinara sauce. Stir well and season if you need. Taste before seasoning. 
6. Preheat the oven on 400 degrees Fahrenheit.
7. In the bowl mix oatmeal, French onions, mozzarella, and Parmigiano cheese.
8. In the baking pan, put first veggie mixture, spread equally on all sides. Then add meat and sauce. Sprinkle evenly oatmeal mixture and bake. 
9. Bake or 20 minutes or until all the cheese is melted completely and bubbling.
10. Chop fresh herb, I used parsley and garnish on top of the casserole and when ready to be served. 

Notes

• You may use any meat; ground or minced chicken or turkey, cubed pork.
• I used fresh ripe tomatoes, but you can use from the can. 
• I used oatmeal instead of the panko bread crumbs, but you can use any bread crumbs that you have. 

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Ah! PASTA! Again? Yes, my friends, it is pasta again.
Spaghetti Aglio e Olio is one of my ultimate favorite pasta dishes.

It is a classic. It is also delicious and, of course, very simple. For me personally, Spaghetti Aglio e Olio is not only about a load of garlic infused in sizzling olive oil topped with freshly minced parsley. It is about the timing when you serve this pasta.

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It should be al dente and the best one is when you cook it, then drop in that hot garlic oil to the starchy pasta water and toss a bit.

Put it on the plate and let it cool down for a little bit, oh boy…that is the perfect pasta. Wipe your mouth, you are drooling! OK! Let us continue…

I have practiced and practiced until it was perfect, so let me give you my favorite pasta recipe. I hope you try it and enjoy every single bite as much as my Hubster and I have been enjoying it for a long time.

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Yield: 4 SERVINGS

Spaghetti Aglio e Olio

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Simple and tasty recipe for Spaghetti Aglio e Olio

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• 16 ounces/1 pound Dry Pasta
• 1 1/2 Tbsp Salt for water + 1/2 teaspoon for pasta
• 5 Tbs. Olive Oil
• 6 large garlic cloves, minced
• 1/2 tsp. Crushed red pepper flakes
• 1/3 cup fresh parsley, minced
• 1/2 tsp. Ground Black Pepper
• 1/2 tsp. Dry parsley

Instructions

1. Bring a large pot of water to a boil and add salt, then drop the pasta in the pot. Cook according to the directions on the package, cooked but still to have a bite to it. Set aside 1 cup of the pasta water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a larger pot. Add the garlic and fry for a minute or two and do not burn. Stir frequently, until it just begins to turn golden. Add the red pepper flakes and cook for 10-20 seconds more. Carefully add the reserved pasta water to the garlic and oil and bring to a boil. Lower the heat, add 1/2 teaspoon of salt and simmer for about 5 minutes until the liquid is reduced.
3. Add the drained pasta to the garlic sauce and toss.
4. Take it off the heat, add the parsley, black pepper, and dry parsley and toss very well. Allow the pasta to rest covered off the heat for 3-5 minutes, so the pasta could absorb the sauce.
5. Taste if you need more salt, toss if you do add extra seasoning and serve warm, not hot!

Notes

Dry parsley brings even more flavor and aroma to the pasta. So I've added 1/2 tsp because I really liked it. However, it's optional.

You could add Parmigiano cheese, but I feel that any case just do not go well with pasta like this, but it is up to your preferences. 

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Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts?

I hear ya! I am guilty as charged. I would go just to get my favorite dishes, especially when I was pregs and too lazy to cook. I love Chinese food, as much as Korean and Japanese.

We have Asian-influenced meals at least twice a week. I am fortunate enough that my family loves the flavors too.

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Broccoli and Pork Tenderloin Stir Fry are so simple and easy that the only time consuming is preparing before cooking and that is even faster than getting food ready in a Chinese restaurant.

Hot and sour soup is one of the ultimate favorites I must have most of the time when I go. No matter how many times I made that soup at home, it was never the same as in the restaurant.

Of course, beef and pepper combo as well broccoli and beef with refried rice. Did I get your mouth to drool? I know! I am evil.

However, I was craving it badly the other day and did not have any beef; getting out of my PJs was not an option. It is my stay-at-home mom uniform, after all. So, I used pork tenderloin instead of beef. Smart, huh?!

Also the point, in my opinion, is in the meat marinade. If you get it right, you can use any meat you like, adjust the spiciness, thickness, sodium est.

That is the beauty of homemade. Trust me these pictures don’t do this dish justice. Now back to my video; It was as expected failed attempt, again!

Not so easy standing in front of the camera. I wrote little cheat notes, and COULD NOT read what it says. LOL! SMH!

It was hilarious to my kids, of course! At least someone found it amusing. I will just stick to writing down recipes for a while. Thank you very much!

Yield: SERVES 4 to 6

Broccoli and Pork Tenderloin Stir-Fry

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Simple, delicious and quick weeknight dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Marinade Time 15 minutes

Total Time 45 minutes

Ingredients

• 1 Tbsp Oil (Canola, Vegetable, etc)
• 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
• ½ Large Carrot julienne, cut into matchstick size
• 2 cloves of Garlic minced
• 1 Inch Fresh Ginger minced
• ¼ Onion chopped or sliced
• 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
• 1 Red Pepper sliced into strips *optional
• 1 Tbsp Oyster Sauce
• ½ Tbsp Soy sauce Lite, if needed to taste
• Garnish:
• Toasted Sesame Seeds
• Meat Marinade:
• ½ Cup Soy Sauce Tamari to sub for GF option
• 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
• 1 Tbsp Sugar
• ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
• ½ Tbsp Corn Starch or Flour

Instructions

1. Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded, and let it marinate for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
2. Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat, and run the cold water over this is called shocking. It will have a beautiful color, just a bit tender but still very crispy.
3. In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
4. Add minced garlic and ginger, and stir-fry with meat-don't let it burn; You must stir.
5. Add sliced onions, red peppers (optional), and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
6. Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
7. Serve it over or with Steamed rice or it could go well with egg noodles too.

Notes

·       I use red bell pepper because I love a pop of red color, but it does give you a bit of sweetness too. I stock peppers when they are on sale; wash, cut, and freeze them. Saving you time and money. My boys do not like cooked peppers or onions so most of the time as you can see in the pictures, I omit peppers and add onion powder.

·       If you cannot have Oyster sauce due to the Shellfish Allergies use Vegetarian Oyster Sauce which is made from Mushrooms.

·       Rice Wine Substitute:

·       Do: Dry Sherry is the most commonly recommended substitute for rice wine because not everybody can get rice wine. Dry Sherry is available in Liquor stores. It comes closest in flavor to Shaoxing rice wine, an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Japanese Although different in flavor than Chinese wine, could be used as a substitute. For non-alcoholic marinade use, apple juice or white grape juice; acid from either will act as a tenderizer.

·       Don't: Use rice vinegar in the marinade. It is vinegar and not wine, therefore, you will end up with a slightly different flavor/taste.

FOR LOW CARB OPTION:

Use Cauliflower Rice or Shirataki Noodles

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