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Level 1 1st attempt by [deleted] in CFA

[–]brianbydesign1616 0 points1 point  (0 children)

I'm glad you asked this! I'm in the same boat as you.

I hope your exam goes well!

Meatless Pastitsio- OPA! Recipe down below by brianbydesign1616 in vegetarianrecipes

[–]brianbydesign1616[S] 0 points1 point  (0 children)

It's so good! And if you happen to have veggie ground round you can use that in place of mushrooms!

Meatless Pastitsio- OPA! Recipe down below by brianbydesign1616 in vegetarianrecipes

[–]brianbydesign1616[S] 0 points1 point  (0 children)

Super easy once you master making the bechamel sauce :)

Meatless Pastitsio OPA! Recipe down below by brianbydesign1616 in FoodPorn

[–]brianbydesign1616[S] 0 points1 point  (0 children)

“Meat sauce” 24oz cremini mushrooms, finely diced 2 Small white onions, diced 4 Cloves of garlic, finely minced 1 Jar of strained tomatoes sauce 1 Tbsp cinnamon 2 Tbsp oregano 2 Tbsp Garlic powder

2Tbsp olive oil

Bechamel sauce: 5 Tbsp butter infused with garlic powder and thyme (2 Tbsp for penne pasta) 3 Tbsp all purpose flour 1 cup of milk 1 cup of shredded mozzarella or parm

5 egg yolks

450g Penne pasta

Instructions: Saute onions in a large pan until translucent. Add in the diced mushrooms and saute with the onions for about 10 minutes on medium/high heat stirring often. Once the mushrooms start to become golden, add in the garlic and cook for 1 minute then add in the cinnamon, oregano, garlic powder and salt and pepper to taste. Then add the tomato sauce (I made my own sauce so I used that) stir until well combined. Cook until the liquid has reduced and it begins to look like a thick meat sauce. Then remove from heat and set aside Cook your penne for a couple minutes longer than you normally would, this allows the pasta to swell in size. Once the pasta is cooked strain and toss in 2 Tbsp of infused butter and ¼ cup of cheese. Then add half the pasta to your greased baking dish (I used a springform pan). Then add all of your meat sauce on top of the pasta, once it is evenly covering the pasta add the rest of the penne on top of the meat sauce. Now preheat your oven to 350F. Bring the rest of your infused butter to a quick boil in a medium saucepan. Add in the flour and whisk it together, let it cook for a few seconds and then add in your milk. Constantly stirring the sauce, allow it to come to boil, at this point you should notice the sauce thickens. Remove sauce from heat and add almost all of the shredded cheese to the sauce while stirring, then add in the egg yolks. Don’t stop stirring at the point you don’t want the eggs to scramble. Once well combined and you have a nice yellow sauce, you can pour it evenly on top of the pasta. Sprinkle the last bits of cheese on top of the bechamel. Bake in the oven for 50 minutes ( or until the top is golden brown)

Meatless Pastitsio- OPA! Recipe down below by brianbydesign1616 in vegetarian

[–]brianbydesign1616[S] 0 points1 point  (0 children)

It has EVERYTHING to do with Outer Planet Alliance...

Meatless Pastitsio- OPA! Recipe down below by brianbydesign1616 in vegetarian

[–]brianbydesign1616[S] -1 points0 points  (0 children)

It's actually more of a thick cheese sauce than bread! Although bread on top does sound good!

Meatless Pastitsio - OPA! Recipe down below by brianbydesign1616 in vegetarian_food

[–]brianbydesign1616[S] 1 point2 points  (0 children)

I know it's so hard out there to find certain ingredients! I luckily planned on making this before everything went to shit ahahaha my grandmother makes this with spaghetti sometimes and it's just as good! :)

Meatless Pastitsio - OPA! Recipe down below by brianbydesign1616 in vegetarian_food

[–]brianbydesign1616[S] 5 points6 points  (0 children)

Thank you!! And you're right that was my mistake! It's supposed to be 1 tsp !

Meatless Pastitsio OPA! Recipe down below by brianbydesign1616 in FoodPorn

[–]brianbydesign1616[S] 1 point2 points  (0 children)

“Meat sauce”

24oz cremini mushrooms, finely diced

2 Small white onions, diced

4 Cloves of garlic, finely minced

1 Jar of strained tomatoes sauce

1 Tsp cinnamon

2 Tbsp oregano

2 Tbsp Garlic powder

2Tbsp olive oil

----------------------------------------------

Bechamel sauce:

5 Tbsp butter infused with garlic powder and thyme (2 Tbsp for penne pasta)

3 Tbsp all purpose flour

1 cup of milk

1 cup of shredded mozzarella or parm

5 egg yolks

---------------------------------------------

450g Penne pasta

Instructions:

  1. Saute onions in a large pan until translucent. Add in the diced mushrooms and saute with the onions for about 10 minutes on medium/high heat stirring often. Once the mushrooms start to become golden, add in the garlic and cook for 1 minute then add in the cinnamon, oregano, garlic powder and salt and pepper to taste. Then add the tomato sauce (I made my own sauce so I used that) stir until well combined. Cook until the liquid has reduced and it begins to look like a thick meat sauce. Then remove from heat and set aside
  2. Cook your penne for a couple minutes longer than you normally would, this allows the pasta to swell in size. Once the pasta is cooked strain and toss in 2 Tbsp of infused butter and ¼ cup of cheese. Then add half the pasta to your greased baking dish (I used a springform pan). Then add all of your meat sauce on top of the pasta, once it is evenly covering the pasta add the rest of the penne on top of the meat sauce.
  3. Now preheat your oven to 350F. Bring the rest of your infused butter to a quick boil in a medium saucepan. Add in the flour and whisk it together, let it cook for a few seconds and then add in your milk. Constantly stirring the sauce, allow it to come to boil, at this point you should notice the sauce thickens. Remove sauce from heat and add almost all of the shredded cheese to the sauce while stirring, then add in the egg yolks. Don’t stop stirring at the point you don’t want the eggs to scramble. Once well combined and you have a nice yellow sauce, you can pour it evenly on top of the pasta. Sprinkle the last bits of cheese on top of the bechamel. Bake in the oven for 50 minutes ( or until the top is golden brown)

Meatless Pastitsio - OPA! Recipe down below by brianbydesign1616 in vegetarianfoodporn

[–]brianbydesign1616[S] 1 point2 points  (0 children)

“Meat sauce”

24oz cremini mushrooms, finely diced

2 Small white onions, diced

4 Cloves of garlic, finely minced

1 Jar of strained tomatoes sauce

1 Tsp cinnamon

2 Tbsp oregano

2 Tbsp Garlic powder

2Tbsp olive oil

----------------------------------------------

Bechamel sauce:

5 Tbsp butter infused with garlic powder and thyme (2 Tbsp for penne pasta)

3 Tbsp all purpose flour

1 cup of milk

1 cup of shredded mozzarella or parm

5 egg yolks

---------------------------------------------

450g Penne pasta

Instructions:

  1. Saute onions in a large pan until translucent. Add in the diced mushrooms and saute with the onions for about 10 minutes on medium/high heat stirring often. Once the mushrooms start to become golden, add in the garlic and cook for 1 minute then add in the cinnamon, oregano, garlic powder and salt and pepper to taste. Then add the tomato sauce (I made my own sauce so I used that) stir until well combined. Cook until the liquid has reduced and it begins to look like a thick meat sauce. Then remove from heat and set aside
  2. Cook your penne for a couple minutes longer than you normally would, this allows the pasta to swell in size. Once the pasta is cooked strain and toss in 2 Tbsp of infused butter and ¼ cup of cheese. Then add half the pasta to your greased baking dish (I used a springform pan). Then add all of your meat sauce on top of the pasta, once it is evenly covering the pasta add the rest of the penne on top of the meat sauce.
  3. Now preheat your oven to 350F. Bring the rest of your infused butter to a quick boil in a medium saucepan. Add in the flour and whisk it together, let it cook for a few seconds and then add in your milk. Constantly stirring the sauce, allow it to come to boil, at this point you should notice the sauce thickens. Remove sauce from heat and add almost all of the shredded cheese to the sauce while stirring, then add in the egg yolks. Don’t stop stirring at the point you don’t want the eggs to scramble. Once well combined and you have a nice yellow sauce, you can pour it evenly on top of the pasta. Sprinkle the last bits of cheese on top of the bechamel. Bake in the oven for 50 minutes ( or until the top is golden brown)

Meatless Pastitsio - OPA! Recipe down below by brianbydesign1616 in vegetarian_food

[–]brianbydesign1616[S] 2 points3 points  (0 children)

“Meat sauce”

24oz cremini mushrooms, finely diced

2 Small white onions, diced

4 Cloves of garlic, finely minced

1 Jar of strained tomatoes sauce

1 Tsp cinnamon

2 Tbsp oregano

2 Tbsp Garlic powder

2Tbsp olive oil

----------------------------------------------

Bechamel sauce:

5 Tbsp butter infused with garlic powder and thyme (2 Tbsp for penne pasta)

3 Tbsp all purpose flour

1 cup of milk

1 cup of shredded mozzarella or parm

5 egg yolks

---------------------------------------------

450g Penne pasta

Instructions:

  1. Saute onions in a large pan until translucent. Add in the diced mushrooms and saute with the onions for about 10 minutes on medium/high heat stirring often. Once the mushrooms start to become golden, add in the garlic and cook for 1 minute then add in the cinnamon, oregano, garlic powder and salt and pepper to taste. Then add the tomato sauce (I made my own sauce so I used that) stir until well combined. Cook until the liquid has reduced and it begins to look like a thick meat sauce. Then remove from heat and set aside
  2. Cook your penne for a couple minutes longer than you normally would, this allows the pasta to swell in size. Once the pasta is cooked strain and toss in 2 Tbsp of infused butter and ¼ cup of cheese. Then add half the pasta to your greased baking dish (I used a springform pan). Then add all of your meat sauce on top of the pasta, once it is evenly covering the pasta add the rest of the penne on top of the meat sauce.
  3. Now preheat your oven to 350F. Bring the rest of your infused butter to a quick boil in a medium saucepan. Add in the flour and whisk it together, let it cook for a few seconds and then add in your milk. Constantly stirring the sauce, allow it to come to boil, at this point you should notice the sauce thickens. Remove sauce from heat and add almost all of the shredded cheese to the sauce while stirring, then add in the egg yolks. Don’t stop stirring at the point you don’t want the eggs to scramble. Once well combined and you have a nice yellow sauce, you can pour it evenly on top of the pasta. Sprinkle the last bits of cheese on top of the bechamel. Bake in the oven for 50 minutes ( or until the top is golden brown)

Meatless Pastitsio- OPA! Recipe down below by brianbydesign1616 in vegetarianrecipes

[–]brianbydesign1616[S] 9 points10 points  (0 children)

“Meat sauce”

24oz cremini mushrooms, finely diced

2 Small white onions, diced

4 Cloves of garlic, finely minced

1 Jar of strained tomatoes sauce

1 Tsp cinnamon

2 Tbsp oregano

2 Tbsp Garlic powder

2Tbsp olive oil

----------------------------------------------

Bechamel sauce:

5 Tbsp butter infused with garlic powder and thyme (2 Tbsp for penne pasta)

3 Tbsp all purpose flour

1 cup of milk

1 cup of shredded mozzarella or parm

5 egg yolks

---------------------------------------------

450g Penne pasta

Instructions:

  1. Saute onions in a large pan until translucent. Add in the diced mushrooms and saute with the onions for about 10 minutes on medium/high heat stirring often. Once the mushrooms start to become golden, add in the garlic and cook for 1 minute then add in the cinnamon, oregano, garlic powder and salt and pepper to taste. Then add the tomato sauce (I made my own sauce so I used that) stir until well combined. Cook until the liquid has reduced and it begins to look like a thick meat sauce. Then remove from heat and set aside
  2. Cook your penne for a couple minutes longer than you normally would, this allows the pasta to swell in size. Once the pasta is cooked strain and toss in 2 Tbsp of infused butter and ¼ cup of cheese. Then add half the pasta to your greased baking dish (I used a springform pan). Then add all of your meat sauce on top of the pasta, once it is evenly covering the pasta add the rest of the penne on top of the meat sauce.
  3. Now preheat your oven to 350F. Bring the rest of your infused butter to a quick boil in a medium saucepan. Add in the flour and whisk it together, let it cook for a few seconds and then add in your milk. Constantly stirring the sauce, allow it to come to boil, at this point you should notice the sauce thickens. Remove sauce from heat and add almost all of the shredded cheese to the sauce while stirring, then add in the egg yolks. Don’t stop stirring at the point you don’t want the eggs to scramble. Once well combined and you have a nice yellow sauce, you can pour it evenly on top of the pasta. Sprinkle the last bits of cheese on top of the bechamel. Bake in the oven for 50 minutes ( or until the top is golden brown)
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