Monday, December 13, 2010

Heart-Healthy Recipes: Italian-Style Beef & Potato Casserole

tomato sauce, topped with cheese for a lasagna-style dish that meets the requirements of a low-cholesterol, low-sodium diet. The dish has a cholesterol content of less than 100mg per serving (which can be reduced even more if low-fat cheese is used) and a sodium content of as little as 200mg per serving (assuming low-sodium breadcrumbs are used).
How to Make Italian-Style Beef & Potato Casserole
(Serves 8)
  • 1½ lbs (675g) of ground beef
  • 1 medium onion
  • 1 stalk of celery
  • 2 medium carrots
  • 3 medium cloves of garlic
  • 2 6oz (175ml) tins of tomato paste
  • 18oz (525ml) of water
  • 1 tsp of dried basil
  • 1 tsp of dried oregano
  • 1 tsp of paprika
  • ¼ tsp of black pepper
  • 3 lb (1350g) of potatoes
  • 1 cup (4oz / 120g) of shredded cheese
  • 1 cup (4oz / 120g) of breadcrumbs
  • 1 tsp mixed herbs
  • ½ tsp of garlic powder
  • 4 tbsp (60g) of Parmesan
  1. You will require a food processor, grinder or a grater, a potato peeler, a sturdy knife, a slotted spoon, a large skillet or frying pan, a large pot and a 9x13” (225x325mm) casserole dish.
  2. If you are using a food processor or grinder/blender, cut the carrots, celery, onion and garlic into medium to small pieces and puree them all together. Otherwise, grate the carrots and the celery. Finely dice the onion and thinly slice the garlic. Combine these ingredients together in a bowl and set on one side.
Peel the potatoes (unless already industrially washed and thoroughly clean) and thinly slice them. The slicing blade on a food processor is ideal for this; otherwise, use the slicing blade that most modern graters have (be careful not to cut yourself - the blade can be very sharp). The slices should ideally be as thin as potato chips or crisps. As a last but rather laborious resort, you can use a vegetable peeler to create very thin slices

No comments:

Post a Comment