I have been making lasagna for a long time the traditional way, layers of sauce, ricotta/egg mixture, cheese, and usually mushroom, but I thought I'd try something different and it paid off. This lasagna is really dense and holds together well.
1-2 packets of oven ready (no boil) lasagna noodles
1 pound ground beef
1 small onion
1 small (6oz?) can tomato paste
1 large (22oz?) can tomato puree or tomato sauce
1-2 tspn oregano
1-2 tspn basil
1 tspn salt
1 tspn sugar
2 cups half/half or cream
2 cups shredded mozzarella
1 pint mushrooms, sliced
Brown meat and onion in 2 quart sauce pan. Add in tomato paste and herbs. Stir in tomato sauce, salt and sugar. Let simmer for 20 minutes, stirring occasionally. Turn off burner.
Place 1/2 cup sauce in bottom of lasagna pan, spread evenly, and top with layer of noodles. Top with 1/2 cup of sauce and 1/2 cup cheese, make sure that sauce is always uniform. Top with noodles and 1/2 cup sauce. Add mushrooms. Top with pasta and sauce and then add half/half over top - it may pool up around the pasta, that's a good thing. Top with noodles, sauce and remaining cheese. Cover with tin foil and bake in 375 oven for 1 hour. Check pasta by sticking a knife through the lasagna. If pasta is done, take off tin foil and bake for 15 minutes longer to brown cheese. Enjoy!!!
Friday, October 15, 2010
Saturday, August 7, 2010
Spanish Rice
I've been making this since I lived at home with mom but hadn't made it in years until this weekend. We picked it up in Texas where they serve Spanish rice alongside almost everything.
1/2 cup chopped onion
1 green pepper chopped
1 clove garlic (minced)
2 tablespoons oil
3/4 cup long grain rice
1 can diced tomatoes (undrained)
1/2 cup water
1/4 cup tomato sauce
1 bay leaf
1/2 cup beef, chicken, or veggie broth
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon basil
1/4 teaspoon oregano
Cook first 4 ingredients in a skillet (or oven proof dutch oven) over medium heat until onions and peppers are soft. Add rice and cook for 1 minute. Add in canned tomatoes with juice, water, tomato sauce, and bay leaf and bring to a boil. Once boiling, cover and lower the temperature to let simmer for 10 minutes.
Add in remaining ingredients and stir well. Move to 350 degree oven for 30-35 minutes or until rice is tender and liquid is absorbed.
I make this as a side to fajitas, paprika chicken breasts, or enchiladas....mmmm....enchiladas might be posted soon (when I can eat cheese again). ;)
1/2 cup chopped onion
1 green pepper chopped
1 clove garlic (minced)
2 tablespoons oil
3/4 cup long grain rice
1 can diced tomatoes (undrained)
1/2 cup water
1/4 cup tomato sauce
1 bay leaf
1/2 cup beef, chicken, or veggie broth
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon basil
1/4 teaspoon oregano
Cook first 4 ingredients in a skillet (or oven proof dutch oven) over medium heat until onions and peppers are soft. Add rice and cook for 1 minute. Add in canned tomatoes with juice, water, tomato sauce, and bay leaf and bring to a boil. Once boiling, cover and lower the temperature to let simmer for 10 minutes.
Add in remaining ingredients and stir well. Move to 350 degree oven for 30-35 minutes or until rice is tender and liquid is absorbed.
I make this as a side to fajitas, paprika chicken breasts, or enchiladas....mmmm....enchiladas might be posted soon (when I can eat cheese again). ;)
Friday, July 30, 2010
Peach Upside Down Cake
Some friends of ours have a peach tree in their yard so they gave us some yummy ripe peaches. There were so many that I decided that I should bake with them. I decided to make a slight twist on pineapple upside down cake.
1/4 cup butter
1/2 cup brown sugar
5-6 peaches, peeled and cut into 1/4-1/2 inch slices
3 eggs, separated
1 cup sugar
1/4 cup milk or juice*
-If your peaches were super juicy, you might have enough peach juice, otherwise you can use milk or apple juice.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Melt butter in a skillet over medium heat. Add in brown sugar and stir to combine. Add in peaches and cook on medium low for 3-5 minutes. Pour into a 10" bundt pan or other baking dish (cast iron skillets are traditional for this cake).
Separate eggs and beat egg yolks on medium speed until lemon colored and thick. Slowly add in sugar and beat until light in color and well combined. Combine flour, cinnamon, baking powder, and salt into bowl. Add to egg yolk mixture alternating with milk/juice until well mixed. Set aside.
Beat egg whites and cream of tartar with mixer on high speed until stiff peaks form. Fold the batter into the egg whites until well combined. Batter will lighten in color and should retain a light texture.
Add the batter to the pan directly on top of the peaches and smooth the top. Bake at 350 for 30-40 minutes or until toothpick comes out clean. Let a loved one clean the bowl of any remaining batter for you. ;)
Let sit for 5 minutes and then invert into a plate. Let the cake rest on the counter to allow syrup to soak into the cake. Slice into wedges when ready to serve. Serve warm or room temp.
Sorry there's no picture, it was gone so fast! :p
1/4 cup butter
1/2 cup brown sugar
5-6 peaches, peeled and cut into 1/4-1/2 inch slices
3 eggs, separated
1 cup sugar
1/4 cup milk or juice*
-If your peaches were super juicy, you might have enough peach juice, otherwise you can use milk or apple juice.
1 cup flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Melt butter in a skillet over medium heat. Add in brown sugar and stir to combine. Add in peaches and cook on medium low for 3-5 minutes. Pour into a 10" bundt pan or other baking dish (cast iron skillets are traditional for this cake).
Separate eggs and beat egg yolks on medium speed until lemon colored and thick. Slowly add in sugar and beat until light in color and well combined. Combine flour, cinnamon, baking powder, and salt into bowl. Add to egg yolk mixture alternating with milk/juice until well mixed. Set aside.
Beat egg whites and cream of tartar with mixer on high speed until stiff peaks form. Fold the batter into the egg whites until well combined. Batter will lighten in color and should retain a light texture.
Add the batter to the pan directly on top of the peaches and smooth the top. Bake at 350 for 30-40 minutes or until toothpick comes out clean. Let a loved one clean the bowl of any remaining batter for you. ;)
Let sit for 5 minutes and then invert into a plate. Let the cake rest on the counter to allow syrup to soak into the cake. Slice into wedges when ready to serve. Serve warm or room temp.
Sorry there's no picture, it was gone so fast! :p
Sunday, June 6, 2010
Cinnamon Walnut Whole Wheat Bread
I adapted this from a basic wheat in Betty Crocker. This bread is ideal for breakfast. It's slightly sweet, has protein from the nuts, and is whole wheat. You could change up the type of nut or add raisins or dried fruit to make it more your taste...but I like the basic recipe.
2 cups whole wheat flour
1 package of dry active yeast
2 cups very warm water (120 F)
2 tablespoons of brown sugar
2 tablespoons vegetable oil
2 teaspoons of ground cinnamon
2 teaspoons salt
2-3 cups bread flour
1 cup coarsely chopped walnuts
cornmeal
1. Mix whole wheat flour and yeast in bowl and add warm water. Beat for 1 minute on low speed and let rest covered with plastic film for 15 minutes.
2. Stir in brown sugar, cinnamon, oil, salt, walnuts, and 1 cup of bread flour, beat until smooth. Stir in enough remaining bread flour to make a soft dough.
3. Knead dough on lightly floured surface until dough is smooth and springy - dough should still be slightly sticky. Place in large greased bowl and turn to coat then flip. Cover with plastic film and let rest until doubled in size (about 1 hour).
4. Grease a cookie sheet and sprinkle with cornmeal. Place dough on lightly floured surface. Lightly shape into a round ball and place onto prepared cookie sheet, spray with cool water. Cover loosely with plastic film and let rest for 45-60 minutes or until almost double again.
5. Heat over to 375. Spray loaf with cool water and cut grooves into loaf in criss-cross pattern. Bake for 35-40 minutes or until loaf sounds hollow when tapped.
6. Enjoy! I eat it with a little honey and tea or coffee on the side. :)
2 cups whole wheat flour
1 package of dry active yeast
2 cups very warm water (120 F)
2 tablespoons of brown sugar
2 tablespoons vegetable oil
2 teaspoons of ground cinnamon
2 teaspoons salt
2-3 cups bread flour
1 cup coarsely chopped walnuts
cornmeal
1. Mix whole wheat flour and yeast in bowl and add warm water. Beat for 1 minute on low speed and let rest covered with plastic film for 15 minutes.
2. Stir in brown sugar, cinnamon, oil, salt, walnuts, and 1 cup of bread flour, beat until smooth. Stir in enough remaining bread flour to make a soft dough.
3. Knead dough on lightly floured surface until dough is smooth and springy - dough should still be slightly sticky. Place in large greased bowl and turn to coat then flip. Cover with plastic film and let rest until doubled in size (about 1 hour).
4. Grease a cookie sheet and sprinkle with cornmeal. Place dough on lightly floured surface. Lightly shape into a round ball and place onto prepared cookie sheet, spray with cool water. Cover loosely with plastic film and let rest for 45-60 minutes or until almost double again.
5. Heat over to 375. Spray loaf with cool water and cut grooves into loaf in criss-cross pattern. Bake for 35-40 minutes or until loaf sounds hollow when tapped.
6. Enjoy! I eat it with a little honey and tea or coffee on the side. :)
Saturday, May 8, 2010
BLT... Pasta
A slight twist...bacon, leek, and tomato pasta. :) A super simple fast meal.
4 slices bacon
3 ripe tomatoes, diced
1-2 leeks (sliced laterally then into 1/4" slices and soaked to remove sand)
1/2 cup cream
1 pound pasta (I used egg pasta)
1 teaspoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano
Heat large skillet over medium-high heat. Start pasta water. Cook bacon and leek until bacon is done and leeks are tender. Add in tomatoes, herbs, salt and cream. Reduce to low. Drain pasta once al dente and add to skillet. Toss to combine.
Serve with Parmesan cheese. Yum yum!
4 slices bacon
3 ripe tomatoes, diced
1-2 leeks (sliced laterally then into 1/4" slices and soaked to remove sand)
1/2 cup cream
1 pound pasta (I used egg pasta)
1 teaspoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano
Heat large skillet over medium-high heat. Start pasta water. Cook bacon and leek until bacon is done and leeks are tender. Add in tomatoes, herbs, salt and cream. Reduce to low. Drain pasta once al dente and add to skillet. Toss to combine.
Serve with Parmesan cheese. Yum yum!
Monday, January 18, 2010
Orange Butter Cakes with Crème anglaise
I don't usually post recipes that I don't edit or write but this one was worth sharing. I got this from Williams Sonoma because I needed to use up some oranges. Let me just say, you can do without the oranges if you want. SO GOOD!! My opinion: You can skip the crème anglaise, these cakes are rich on their own. O's opinion: NEVER!
I changed a few minor things...so what's typed here is my version the original is in the link.
Orange Butter Cakes
Ingredients:
* 3 oranges
* 6 Tbs. firmly packed light brown sugar
* 3 Tbs. unsalted butter, melted, plus 8
Tbs. (1 stick) unsalted butter, at room
temperature
* 1/2 cup granulated sugar
* Grated zest of 1 orange
* 2 eggs
* 1 cup all-purpose flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/4 cup heavy cream
* 1 tsp. vanilla extract
* Crème Anglaise for serving
Directions:
Preheat an oven to 350°F.
Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and, using the knife, thickly slice off the peel and pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting the sections drop into a bowl.
Sprinkle 1 Tbs. of the brown sugar in the bottom of each prepared ramekin. Pour 1/2 Tbs. of the melted butter into each ramekin, evenly covering the sugar. Divide the orange sections evenly among the ramekins, placing them in a single layer. Place the ramekins on a rimmed baking sheet.
In the bowl of an electric mixer fitted with the flat beater, combine the 8 Tbs. (1 stick) butter, the granulated sugar and orange zest. Beat on medium-high speed until creamy.Add the eggs one at a time, beating well after each addition.
In a bowl, sift together the flour, baking powder, baking soda and salt. Using a rubber spatula, fold the flour mixture into the butter mixture. Stir in the cream and vanilla until thoroughly incorporated. Spoon the batter over the oranges, dividing it evenly among the ramekins.
Bake until the tops are golden and a toothpick inserted into the center of a cake comes out clean, about 35 minutes. Transfer the ramekins to a wire rack and let cool for 10 minutes.
Run a knife blade around the edge of each cake to loosen it from the ramekin. Working with 1 cake at a time, invert a small dessert plate over the ramekin, then invert the ramekin and plate in a single quick motion. Lightly tap the bottom of the ramekin with the handle of the knife to loosen the cake, then lift off the ramekin. If any orange sections stick to the ramekins, use the knife tip to loosen them and replace them on the cakes. Serve the cakes warm or at room temperature with the crème anglaise poured over the top. Serves 6.
Adapted from Williams-Sonoma
I changed a few minor things...so what's typed here is my version the original is in the link.
Orange Butter Cakes
Ingredients:
* 3 oranges
* 6 Tbs. firmly packed light brown sugar
* 3 Tbs. unsalted butter, melted, plus 8
Tbs. (1 stick) unsalted butter, at room
temperature
* 1/2 cup granulated sugar
* Grated zest of 1 orange
* 2 eggs
* 1 cup all-purpose flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/4 cup heavy cream
* 1 tsp. vanilla extract
* Crème Anglaise for serving
Directions:
Preheat an oven to 350°F.
Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and, using the knife, thickly slice off the peel and pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting the sections drop into a bowl.
Sprinkle 1 Tbs. of the brown sugar in the bottom of each prepared ramekin. Pour 1/2 Tbs. of the melted butter into each ramekin, evenly covering the sugar. Divide the orange sections evenly among the ramekins, placing them in a single layer. Place the ramekins on a rimmed baking sheet.
In the bowl of an electric mixer fitted with the flat beater, combine the 8 Tbs. (1 stick) butter, the granulated sugar and orange zest. Beat on medium-high speed until creamy.Add the eggs one at a time, beating well after each addition.
In a bowl, sift together the flour, baking powder, baking soda and salt. Using a rubber spatula, fold the flour mixture into the butter mixture. Stir in the cream and vanilla until thoroughly incorporated. Spoon the batter over the oranges, dividing it evenly among the ramekins.
Bake until the tops are golden and a toothpick inserted into the center of a cake comes out clean, about 35 minutes. Transfer the ramekins to a wire rack and let cool for 10 minutes.
Run a knife blade around the edge of each cake to loosen it from the ramekin. Working with 1 cake at a time, invert a small dessert plate over the ramekin, then invert the ramekin and plate in a single quick motion. Lightly tap the bottom of the ramekin with the handle of the knife to loosen the cake, then lift off the ramekin. If any orange sections stick to the ramekins, use the knife tip to loosen them and replace them on the cakes. Serve the cakes warm or at room temperature with the crème anglaise poured over the top. Serves 6.
Adapted from Williams-Sonoma
Eggplant Parmesan
I love making eggplant parmesan and Olivier tolerates eating the healthy goodness. :p Here's my super simple recipe.
1 large eggplant
2 eggs
1 cup breadcrumbs
1/2 cup flour
2 cups marinara sauce (jar or homemade)
2 cups shredded mozzarella cheese
Heat oven to 375.
Slice eggplant into 1/4" slices. I usually slice so that I have long slices but you can slice either way. Set up a breading station with flour in one dish, egg beaten with 1 Tbspn water in another, and breadcrumbs in the last dish. Dip eggplant in flour on both sides, egg on both sides, and crumbs on both sides then set onto baking pan. Repeat with all eggplant. It usually takes me 2 cookie sheets. Bake eggplant for 15 minutes, flip, then 15 minutes more on the next side. Remove from oven, eggplant should be firm but have give to it. Set aside to cool.
Get a 9x9 baking dish lightly oiled or spray with PAM. Put 1/4 cup of sauce in the bottom of the pan and spread out. This will help with sticking. Place a layer of eggplant in the dish as you would lasagna noodles - single layer, no overlapping. Top with 1/4 cup sauce and 1/4 cup cheese. Repeat but rotate eggplant slices 90 degrees (for stability later). Repeat until all eggplant and sauce is used up and top with cheese. Bake in the oven for 15-20 minutes or until cheese is bubbly.
No picture, but as you might imagine, it looks like lasagna. :)
1 large eggplant
2 eggs
1 cup breadcrumbs
1/2 cup flour
2 cups marinara sauce (jar or homemade)
2 cups shredded mozzarella cheese
Heat oven to 375.
Slice eggplant into 1/4" slices. I usually slice so that I have long slices but you can slice either way. Set up a breading station with flour in one dish, egg beaten with 1 Tbspn water in another, and breadcrumbs in the last dish. Dip eggplant in flour on both sides, egg on both sides, and crumbs on both sides then set onto baking pan. Repeat with all eggplant. It usually takes me 2 cookie sheets. Bake eggplant for 15 minutes, flip, then 15 minutes more on the next side. Remove from oven, eggplant should be firm but have give to it. Set aside to cool.
Get a 9x9 baking dish lightly oiled or spray with PAM. Put 1/4 cup of sauce in the bottom of the pan and spread out. This will help with sticking. Place a layer of eggplant in the dish as you would lasagna noodles - single layer, no overlapping. Top with 1/4 cup sauce and 1/4 cup cheese. Repeat but rotate eggplant slices 90 degrees (for stability later). Repeat until all eggplant and sauce is used up and top with cheese. Bake in the oven for 15-20 minutes or until cheese is bubbly.
No picture, but as you might imagine, it looks like lasagna. :)
Tuesday, January 12, 2010
The Easiest, Cheapest, Fastest Vegetarian Chili Ever!!
This was my meal of choice as a broke, starving, time constrained graduate student. How much cheaper can you get than a few canned goods and some spices?! This whole meal costs less than $5 and makes 8-10 servings. Plus, it's high fiber, high protein, low fat (none), and full of vitamins; so it's super healthy as well! * You could add meat to this chili - I suggest chicken if you must. Just cut 2 breasts of chicken into bite sized pieces and saute in a little olive oil until firm and then follow the recipe in the same pot.
1 15 oz can black beans (seasoned or plain) drained
1 15 oz can kidney beans drained and rinsed
1 15 oz can chili beans drained
2 15 oz (or one big can) diced tomatoes - DO NOT DRAIN
1/4 cup chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 bay leaf
1/2 teaspoon sugar (dulls the acidity of tomatoes so that you don't have to cook as long)
1 15 oz can corn drained (optional)
1/8 teaspoon red pepper (optional)
Combine all cans into a dutch oven or 3-4 quart saucepan. Add seasoning. Stir well. Bring to a boil and let simmer for 15-20 minutes. Taste and alter seasonings if you want. You're done!
I eat this numerous ways: in a bowl topped with cheese and sour cream, over a baked potato (my fave), topped with pan cornbread (cornbread pie), etc. It freezes well and lasts for a week or two in the fridge since there's no meat or dairy in it to spoil it.
1 15 oz can black beans (seasoned or plain) drained
1 15 oz can kidney beans drained and rinsed
1 15 oz can chili beans drained
2 15 oz (or one big can) diced tomatoes - DO NOT DRAIN
1/4 cup chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 bay leaf
1/2 teaspoon sugar (dulls the acidity of tomatoes so that you don't have to cook as long)
1 15 oz can corn drained (optional)
1/8 teaspoon red pepper (optional)
Combine all cans into a dutch oven or 3-4 quart saucepan. Add seasoning. Stir well. Bring to a boil and let simmer for 15-20 minutes. Taste and alter seasonings if you want. You're done!
I eat this numerous ways: in a bowl topped with cheese and sour cream, over a baked potato (my fave), topped with pan cornbread (cornbread pie), etc. It freezes well and lasts for a week or two in the fridge since there's no meat or dairy in it to spoil it.
Sunday, January 10, 2010
Belgian Fries
I've been making fries for a long time and I admit, I've gotten lazy lately and have been skipping steps and the fries (and us) have suffered. I decided to do them right today and make them more Belgian-y.
This is the recipe I used for an Olivier and a pregnant Jenny...probably enough to serve 4 reasonable people
2 medium russet potatoes
oil
salt
1. Wash potatoes and peel skins
2. Chop into 1cm wide rectangles using a handy-dandy slicer or careful knife skills
3. Put into a medium bowl and add enough cold water to cover fries. Let sit 5 minutes
4. Rinse fries in cold water and move to baking sheet lined with paper towel
5. Dry fries thoroughly and let rest while oil heats up to 325F.
6. Cook in small (1 cup or generous handful) batches for 4-5 minutes. Fries should not brown but some might take on a bit of color. Move cooked fries to dry and rest on paper towel lined baking sheet. Repeat until all fries are pre-cooked. (Took me 3 batches)
7. Let rest for 10-15 minutes and heat oil to 375F.
8. Cook in same small batches in oil for 2-3 minutes or until light - medium brown in color.
9. Move again to paper towel lined baking sheet and let rest for 1-2 minutes. Season with salt to taste. Let a Belgian eat them.
Other pictures from tonight...
Nothing stands in the way of a man craving hamburgers...no amount of snow or frigid temperatures
I shall call him, Icy Grill Master
While grilling, icicles...
become weapons of mass destruction for the possessed grill master! Like I said, nothing gets in his way...
This is the recipe I used for an Olivier and a pregnant Jenny...probably enough to serve 4 reasonable people
2 medium russet potatoes
oil
salt
1. Wash potatoes and peel skins
2. Chop into 1cm wide rectangles using a handy-dandy slicer or careful knife skills
3. Put into a medium bowl and add enough cold water to cover fries. Let sit 5 minutes
4. Rinse fries in cold water and move to baking sheet lined with paper towel
5. Dry fries thoroughly and let rest while oil heats up to 325F.
6. Cook in small (1 cup or generous handful) batches for 4-5 minutes. Fries should not brown but some might take on a bit of color. Move cooked fries to dry and rest on paper towel lined baking sheet. Repeat until all fries are pre-cooked. (Took me 3 batches)
7. Let rest for 10-15 minutes and heat oil to 375F.
8. Cook in same small batches in oil for 2-3 minutes or until light - medium brown in color.
9. Move again to paper towel lined baking sheet and let rest for 1-2 minutes. Season with salt to taste. Let a Belgian eat them.
Other pictures from tonight...
Nothing stands in the way of a man craving hamburgers...no amount of snow or frigid temperatures
I shall call him, Icy Grill Master
While grilling, icicles...
become weapons of mass destruction for the possessed grill master! Like I said, nothing gets in his way...
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