Tag Archives: onion

Maysakkasagna

Yesterday B and I went dumpsterdiving and we got a huge load of potatoes. Yes, a bit of them were bad and soft, but still…there was a lot and we even gave my son a large bag plus some other stuff to take home.

Earlier today I texted one of B’s colleagues, an around 60year old guy I’ll call Bear on this blog. He lives alone, and I know how it is for most people who lives on their own; cooking is seldomly prioritized. Bear has also helped me (us) during the toughest crisis this december, and hes a friend og B’s mom as well. So…kind of a member of our family you could say. I asked if he’d like a portion of whatever I came up with tomorrow on the job and he did. So there was no way I would NOT cook today.

I came up with a…erhmmm…mix of mousakka (without eggplant) and lasagna (because of the bechamel and no pasta), and we didn’t have any ground beef, so instead I used ground chicken. Oh yeah. And my name is Maya hence the name of this dish.

Here’s my extremely loose recipe. I made enough to feed 9 people of moderate appetite especially if serving bread with it.

Potatoes and shredded cheese and…

Meatish tomato sauce

  • A package of ground chicken (400g)
  • A splash of oil
  • 2 large onions (in Denmark that is aprox. 200f)
  • 4 cans of chopped tomatos (4×400g)
  • spices + salt and pepper
  • 2-4 “icecubes” of frozen cream (I freeze my cream to make it last longer)

1. Brown the meat in a splash of oil

2. Throw in the onions and stir until they’re soft and glasslike.

3. Dump in the cans of tommatos and heat it till it’s boiling.

4. Season it with salt, pepper, and perhaps thyme and oregano. I also added 2 cubes of vegetable stock but you don’t need them.

5. Add the cream -fresh or frozen – mix it in and put aside in a large bowl .

Bechamel sauce

  • 50g salted butter
  • 4 chaotic tablespoons of all purpose wheat flour
  • 1 liter of milk, preferably not a skimmed type. The fat ia good if you, like me, always put a bit too much flour in so you need to add water.
  • salt, pepper and a good dash of nutmeg.

1. Melt the butter in a large pot

2. Add the flour to create a ball of butter and flour

3. Add the milk little by little while making sure you heat it up along the way to avoid lumps.

4. At some point, you’ve probably added all your milk, then add water until it has the required texture. Which is.. not thick nor thin. Not too sticky nor too runny

5. Season it.

ASSEMBLING IT ALL

1. Peel a whooole lot of tomato and slice them in 0,5 slices.

2. First add meatish sauce, then potatoes, then bechamel, then potatoes, then meatish…etc. and keep doing it until you run out of both. Top it off with the bechamel as it makes it easier to save on the….

3. Cheese which you will add after having it in the oven at 200°C for about 40 minutes, and then give it another 25 minutes. Time in the oven is really depending on how thick you sliced the potatoes. But around 1 HR all together.

Enjoy with a salad or bread or whatever you feel like.

Tomatosauce – and pizza -ish

I know – this might not be 100% frugal, but I really need to share this basic-recipe with you, because it is sooo good. The idea came along when I had some veggie-leftovers (more specific soft carrots and almost moldy onions) and “accidently” bought way to many canned tomatos, and B just looked at me with “wtf” written across his forehead. The tomatosause is basically this:

  • canned, chopped tomatoes
  • onions diced
  • carrots – shredded
  • any other vegetable that makes sense to eat – cut or shredded
  • herbs like rosemary, thyme, oregano or anything YOU think tastes good

Usually you´d cook it in a big pot, but this one you need to reduce and I find it way easier to do that in a large frying pan, allowing as much steam as possible to leave the dish. If you want to, you can add left -over bacon-grease or bouillon/stock, but remember, that animal products will reduce the durability of the sauce (or any other dish).

In these two jars (500ml each), I had 5 cans (400g each), 10 small carrots, 3 onions and some sellery as well.

I poured into scolded glass and put the lid on immediately, and put it in the fridge. I didn´t know it would “pop” the lid, but I discovered that it did, when I couldn´t open one of them, when I needed it, which means it´s basically air tight.

For the pizzas I used my basic dough with rye, spelt and wheat + an egg or two ( I don´t remember to be honest). I roled out the dough really thin and put the oven om 250C and baked them for about 5-7 minutes, so it wouldn´t get soggy from the sauce. And then the fun began.

Toppings!

This was my topping, and it was amazing – especially due to the sauce and all the flavors I managed to add to it.

  • carrots
  • onions
  • potatos
  • jerusalem artichoke (according to google translate)
  • tomatosauce
  • chickpeas
  • grated cheese
  • diced chicken (200g for 4 pizzas – it was “last day of use” )