Cooler fall months call for comforting, hearty meals that taste just as delicious as they look.
Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.
Chili Con Carne
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8
Ingredients
2 cups diced onion
3 cloves garlic, minced
1 green pepper, seeded and chopped
2 tablespoons cooking oil
2 pounds coarsely ground lean beef
2 cups kidney beans, soaked overnight
1 jar Newman性视界传媒檚 Own Sockarooni or Marinara Pasta Sauce
2-3 cups water
2-3 tablespoons chili powder
1 teaspoon ground cumin
Salt, to taste
Pepper, to taste
1 cup chopped celery
1 can (8 ounces) corn
Sour cream, for garnish
Lime wedges, for garnish
Steps
Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.
Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.
Lasagna a la Sockarooni
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9
Ingredients
Salted water
1 package lasagna noodles
1 jar Newman性视界传媒檚 Own Sockarooni Pasta Sauce
2 cups Parmigiano Reggiano cheese, grated
Bechamel Sauce
4 tablespoons butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
Steps
Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
Preheat oven to 375 degrees
In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles.
Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.
