Baked Spaghetti Pie

This is a perfect example of taking something you used to make that you can still make after going g-free!  This recipe is adapted slightly from food.com, #120972.

Always read through the recipe before you begin to remind yourself to do all the prep work FIRST!!  Coordinate the effort and this dish will go together quickly.   

If you don't have a large quiche pan or deep dish pie pan, you'll obviously need to find another pan.  I do know that a 9" x 13" is too large; I think my 8 1/2" x 11" would be a good substitute but most kitchens won't have that size.....let me know if you come up with a viable alternative and I'll stick your findings on this post!

BAKED SPAGHETTI PIE  

Part 1:
6 ounces (dry) brown rice spaghetti  -  cook as directed using the lower end of 
                                                              suggested cook time; while still hot, add:
1 T butter
1/3 cup freshly grated Parmesan         Once combined, press into buttered deep
2 beaten eggs                 dish pie pan/quiche pan.  Set oven to 350 degrees F.

1 cup 2% cottage cheese, small curd - spread over spaghetti mixture

Part 2:
1 pound bulk Italian sausage - cook til nearly brown, drain, and then add:
1/2 cup chopped onion
1/2 cup chopped  (green) pepper         Cook til tender; then add:

1 cup chopped tomatoes (use canned)
1 - 6 ounce can tomato paste (try to use no-salt-added)
1 T sugar
1 (loaded) tsp oregano, crushed                        Place meat mixture on top of the
1 (scant) tsp garlic powder                               cottage cheese.  Bake 20 minutes.
1/8 tsp freshly cracked black pepper                                     Then top with:

1 cup (or more!) shredded Italian cheese blend - bake about 5 minutes more.

My 10" quiche pan is filled to the brim when I make it...but then I take liberties and add extra.  I use a can of Italian tomatoes minus the juice.  I also have a habit of just eye-balling measurements...with the Parmesan, the onions, and the peppers...and I never use only 1 cup of Italian cheese!!  For the last step, bake it til the cheese is really melted and almost toasty but NOT til the meat starts to burn; makes it tastier!!  Try to get the cheese all the way to the edges to help with that issue...

My Lazy Oven Oatmeal (Yes, it's creamy!)

I make this stuff all.the.time.  Seriously, once a week, sometimes twice.  I am addicted.  I still need to figure out more ways to make it though...this peach version was the first way I tried it and I liked it so much that I've only tried a cherry version twice!  EDIT:  A Blueberry Version is added after the recipe!!  (Not to mention, the cherry version is WAY more expensive anyway...)  I keep thinking I should try it with cooked apples and apple juice.....  Maybe someday!

This is the stuff that "told me" I can't eat regular organic oats.  The cross-contamination was still too much and I just had to give them up.  Certified gluten-free oats are SO much more expensive.....but SO worth it in the end! 

Also, I've tried other brands of 100% juice peaches and have yet to find anything that rivals Del Monte.  Just sayin'.....

LAZY OVEN OATMEAL - peach version - 350 degree F. oven

I bake this in a larger (2 1/2 qt) round casserole dish

2 cups g-free old fashioned oats       Combine oats with cinnamon, brown sugar,   
2-3 tsp cinnamon (I go heavy because I LOVE cinnamon!)                      and salt.
2-4 T brown sugar (OR 2 T pure maple syrup, my preference)               
pinch of salt

2 - 15 ounce cans Del Monte 100% Juice Peaches - drain the juice; make sure you
                                                                                        have AT LEAST one cup.
                                                                                     Add juice to oats along with
3-3 1/4 cups milk - I use unsweetened vanilla cashew milk      milk and chopped 
                                                                                                     peaches.
                                                                                      
Pour it all in the baking dish (spraying/greasing doesn't seem to make any difference so I quit!) and bake for 45-50 minutes.  It will thicken upon standing/cooling.  I habitually stir it every 15 minutes or so while it's cooling if I'm not trying to eat it right away! 

BLUEBERRY VERSION:  Omit peaches and add 2 cups blueberries.  I've only used 
frozen as that's what's always available in my freezer!!  Instead of peach juice, I use cranberry juice (Ocean Spray) because that's what I always have.  (Am loving the V8 Fusion Blueberry Pomegranate juice now!)  The end result is a bit thicker so don't hesitate to add a little extra juice.  It looks a little muddy but it tastes so good you won't mind!!

THAT'S IT!!  Throw it together, get it in the oven, and get the rest of your morning going...and, before you know it, breakfast is ready!  (My favorite time to eat it is actually in the evening.....kinda like dessert!  I feel I can justify it because it's certainly better for me than ice cream, right?!?!?)

BBQ Western Ribs (in the oven)

I completely forgot about this recipe until I started seeing the Western ribs on sale.  I have no idea where I got this recipe or even how long I've had it...but I used to make it often enough that it should not have been forgotten!!

It's a nice recipe to pull out when you need to feed a small gathering; it makes it easy to be with your guests and not be stuck in the kitchen!!

This is the way I make them with the pans that I own.  I'm sure you can split it up if you don't have the same pans.  Also, I usually buy closer to six pounds but it depends on how bony and fatty the ribs are...use your eyes AND your fingers to judge!!

BBQ WESTERN RIBS (oven style)             Set oven to 325 degrees F.

5-6 pounds Western (or country) style ribs  -  Place ribs bone-side down, on                                                                   A RACK, in a shallow roasting pan.  (I use my jelly roll pan and it catches the drips just fine.)  Bake/roast for 1 hour and 20 minutes.  Make the sauce while the ribs are baking.  Then, transfer ribs to 10x15 pan/roaster (I have Pyrex that I use here.)  If you used a roaster, you can continue to use it but you MUST clean it out first.  Drain and wipe...  Once ribs are back in the pan, no rack, pour the sauce over the tops.  Cover the pan with a lid or foil and bake/roast 1 hour and 30 minutes.  Oven temp remains the same.  The ribs should fall apart very easily from slight fork pressure!!  (Your house will smell SO good!!)

For the BBQ sauce...

1 1/2 cups chopped onions         Heat pan to medium.  Add oil; swirl to coat.  Add
2 cloves garlic, minced                onions and garlic.  Cook til tender.
2 T oil 

2 - 8 ounce cans tomato sauce          Add remaining ingredients to onions/garlic.
1/2 cup (light) brown sugar                     Bring to boil.  Simmer 15 minutes; stir
3 T lemon juice (fresh is best!)                               occasionally.
2 T Worcestershire sauce
1 1/2 T prepared (yellow) mustard
1 tsp celery seed 
1/4 tsp freshly cracked pepper
1/2 cup water 

My Original Refried Bean Dip

I don't know why this isn't on here.  I make it about once a month.  I've made it for years and years. It always gets eaten.  I've wrapped it up in tortillas and shared it with sick friends.  As a dip, it will keep warmed in a small Crock Pot for gatherings.  It's easy, takes no time at all to make, and you can change up the ground meat.  Use whatever heat level of salsa you prefer.  And use your favorite refried beans, too!  Customize to suit yourself, your kids, your guests!  Sorry it's taken me so long to remember to get this on here.....

 My Original Refried Bean Dip

1 pound lean ground beef                 Brown beef and onion until beef is completely
1 medium onion, chopped              cooked.  Add the rest of the ingredients except
rounded T. chili powder                  beans and cheese; mix and simmer 10 minutes. 
1 tsp cumin                                Add beans, stir, and heat through.  Either sprinkle
2 tsp oregano, crushed           cheese on top or stir in completely.  (Extra cheese is 
1/2 tsp garlic powder               often added to individual servings here!)  Serve with
1 cup salsa                                     tortilla chips.  Garnish as desired.  (Or, roll up in
1/2 cup water                                                                tortillas with extra cheese!!)

1 can refried beans (15 or 16 ounce can)
1 cup (or more!) shredded Cheddar cheese (or Mexican blend)

If you use ground turkey, the texture won't be quite the same (obviously) but the difference isn't so great that anyone complains usually!!  

Baked Black Bean Chicken Filling (or Dip?)

I really don't know what to call this...except tasty!!  It was suggested that it looks like enchilada filling but it scoops up nicely with tortilla chips.  I dumped a pile on some leftover brown rice pasta.....so it would be at home on a pile of rice, too.  Regardless, it was easy and good so I thought I should post it!  Inspiration was taken from several ideas I found online while procrastinating.....  I'm sure you could use whatever ground meat you have.  Feel free to spice it up more; add some kick!  I'd like to add some minced jalapeno with the garlic next time!!

Baked Black Bean Chicken Whatever-you-want-to-call-it

1 pound ground chicken, cooked til no pink                                 Set oven to 350F.
1 large clove garlic, minced - added to chicken when nearly done

1 tsp cumin                          Add spices to pan; stir and cook a minute, til fragrant.
1 tsp chili powder
heavy 1/2 tsp oregano, crushed
1-8 ounce can tomato sauce                            Add sauce, salsa, and beans to pan.
1 cup salsa (I used chunky medium)                      Stir to combine.  Spread in 7x11
2 cans black beans, drained (15 ounces each)                       pan.  Top with cheese.
1-2 cups shredded Mexican cheese (your call)                  Bake til hot, ~30 minutes.