10 pieces of uncooked lasagne
2T olive oil
1 small onion, finely chopped
2-3 garlic cloves minced
2 10-0z packages frozen chopped spinach, thawed, drained, excess liquid squeezed out
1 15 0z container ricotta cheese
3/4 to 1 c grated Parmesan or Romano cheese
1 egg, lightly beaten
1/2 t thyme
1/2 t nutmeg
30 oz meatless pasta sauce
4oz low fat mozzarella cheese, shredded
Prepare lasagne according to package directions. Rinse and drain.
Heat oven to 350F.
Heat oil in med skillet. Add onion and galric and saute until tender. Mix in spinach. Set aside and cool slightly.
In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheesses, egg and spices. Spread spinach mixture equally on lasagne (covering the whole noodle) and roll up each piece jelly-roll style.
Place half of pasta sauce in a 13x9x2 baking dish. Place pasta spinach spirals, seam side down, in dish. Top with remaining sauce and mozzarella cheese.
Bake uncovered until heated through, about 25 minutes.
This is great because you can make enough for a lot of people or enough for just 2 by modifying the recipe a bit. It's very tasty!
Saturday, April 10, 2010
Thursday, March 18, 2010
Beef Stroganoff
Serves 4
1 1/4 lbs sirloin steak tips, trimmed of excess fat and cut w/ grain into 4 equal pieces
2t soy sauce
1 lb white mushrooms, wiped clean & quartered (I used baby bellas and it was good)
2t hot water
1t dry mustard
1t sugar
1/2t ground pepper
1T veg oil
1 med onion, chopped fine,
approx 1t table salt
2t tomato paste
4t unbleached all purpose flour
1/3 c +1T white wine or dry vermouth1
1/2 c beef broth
1/2 c sour cream
1T chopped fresh parsley leaves or dill
1. Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 min or up to 1 hr.
2. While meat marinates, place mushrooms in med microwave safe bowl and cover with plastic wrap. Microwave on high until mushrooms have decreased in volume by half, 4-5 min (there should be as much as a 1/4c liquid in the bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and 1/2t pepper in small bowl until smooth paste forms; set aside.
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12 in skillet over med-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temp registers 125-130 deg, 6-9 min, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and 1/2 t salt to skillet and cook until mushroom-onion mix begins to brown and dark bits form on bottom of pan, 6-8 min. Add tomato paste and flour and cook stirring constantly, until onions and mushrooms are coated, about 1 min. Stir in 1/3c wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Reduce heat to med and cook until sauce has reduced slightly and begun to thicken, 4-6 min
5. While sauce is reducing, cut steak pieces across grain into 1/4 in slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 min. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon of wine; season to taste with S/P. Sprinkle with parsley or dill and serve.
Submitted by: Diana
1 1/4 lbs sirloin steak tips, trimmed of excess fat and cut w/ grain into 4 equal pieces
2t soy sauce
1 lb white mushrooms, wiped clean & quartered (I used baby bellas and it was good)
2t hot water
1t dry mustard
1t sugar
1/2t ground pepper
1T veg oil
1 med onion, chopped fine,
approx 1t table salt
2t tomato paste
4t unbleached all purpose flour
1/3 c +1T white wine or dry vermouth1
1/2 c beef broth
1/2 c sour cream
1T chopped fresh parsley leaves or dill
1. Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 min or up to 1 hr.
2. While meat marinates, place mushrooms in med microwave safe bowl and cover with plastic wrap. Microwave on high until mushrooms have decreased in volume by half, 4-5 min (there should be as much as a 1/4c liquid in the bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and 1/2t pepper in small bowl until smooth paste forms; set aside.
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12 in skillet over med-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temp registers 125-130 deg, 6-9 min, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and 1/2 t salt to skillet and cook until mushroom-onion mix begins to brown and dark bits form on bottom of pan, 6-8 min. Add tomato paste and flour and cook stirring constantly, until onions and mushrooms are coated, about 1 min. Stir in 1/3c wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Reduce heat to med and cook until sauce has reduced slightly and begun to thicken, 4-6 min
5. While sauce is reducing, cut steak pieces across grain into 1/4 in slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 min. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon of wine; season to taste with S/P. Sprinkle with parsley or dill and serve.
Submitted by: Diana
Monday, February 22, 2010
Pear & Greens with Raspberry Mustard Vinaigrette
1/2 cup olive oil
1/4 cup raspberry vinegar
3 tbsp. sugar
4 tsp. Dijon mustard
1/2 tsp. salt
dash of freshly ground pepper
2/3 cup sugar
1/2 cup pecan halves (or walnuts)
8 cups mixed greens or I just use romaine
6 oz. Gorgonzola cheese, crumbled
2 large Bosc or Anjou pears, cored & thinly sliced ( I sometimes cube it for a large salad)
In a medium bowl, whisk together the first 6 ingredients: refrigerate covered.
Heat 2/3 cups sugar in a small skillet over medium heat until sugar melts. Stir in pecans until well coated. Spread on buttered foil or parchment paper. When cool, chop into bite-size pieces, set aside.
To serve: Divide greens among 8 salad plates, top with Gorgonzola. Fan the pear slices on top and sprinkle with caramelized pecans. Drizzle with vinaigrette over salads, serve immediately.
I also put the greens in a bowl, add cubed pear, Gorgonzola and pecans. Toss with dressing. Serve immediately.
YUMMY!
Submitted by: Joanna
1/4 cup raspberry vinegar
3 tbsp. sugar
4 tsp. Dijon mustard
1/2 tsp. salt
dash of freshly ground pepper
2/3 cup sugar
1/2 cup pecan halves (or walnuts)
8 cups mixed greens or I just use romaine
6 oz. Gorgonzola cheese, crumbled
2 large Bosc or Anjou pears, cored & thinly sliced ( I sometimes cube it for a large salad)
In a medium bowl, whisk together the first 6 ingredients: refrigerate covered.
Heat 2/3 cups sugar in a small skillet over medium heat until sugar melts. Stir in pecans until well coated. Spread on buttered foil or parchment paper. When cool, chop into bite-size pieces, set aside.
To serve: Divide greens among 8 salad plates, top with Gorgonzola. Fan the pear slices on top and sprinkle with caramelized pecans. Drizzle with vinaigrette over salads, serve immediately.
I also put the greens in a bowl, add cubed pear, Gorgonzola and pecans. Toss with dressing. Serve immediately.
YUMMY!
Submitted by: Joanna
Friday, January 29, 2010
Praline Pudding Cake
A friend just called for this recipe. I thought I would post it because it is so yummy.
3/4 cup packed brown sugar
1 1/4 cups plus 1 Tb. flour divided
3/4 cup sugar
1/3 cup chopped pecans (I usually don't add these)
1 Tb baking powder
1/4 tsp. salt
1/2 cup milk
2 Tb butter, melted
1 1/2 tsp. vanilla extract
1 3/4 cups boiling water
Preheat oven to 350.
Combine brown sugar and 1 tablespoon flour in a small bowl. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, 1/3 cup pecans (if adding) baking powder, and salt in a medium bowl. Make a well in the center of the mixture. Combine milk , buttter, and vanilla in a bowl; add to flour mixture. Stir just unil moist.
Spread batter into and 8 inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipping cream or ice cream.
I think I got this from Cooking Light. Enjoy
Krista
3/4 cup packed brown sugar
1 1/4 cups plus 1 Tb. flour divided
3/4 cup sugar
1/3 cup chopped pecans (I usually don't add these)
1 Tb baking powder
1/4 tsp. salt
1/2 cup milk
2 Tb butter, melted
1 1/2 tsp. vanilla extract
1 3/4 cups boiling water
Preheat oven to 350.
Combine brown sugar and 1 tablespoon flour in a small bowl. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, 1/3 cup pecans (if adding) baking powder, and salt in a medium bowl. Make a well in the center of the mixture. Combine milk , buttter, and vanilla in a bowl; add to flour mixture. Stir just unil moist.
Spread batter into and 8 inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipping cream or ice cream.
I think I got this from Cooking Light. Enjoy
Krista
Sunday, January 17, 2010
Vegas Wedding Soup
2 Tablespoons vegetable oil
1 red onion, chopped
3 cloves garlic, chopped
1 teaspoon each: dried Italian Herb seasoning, dried fennel seed
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 Quarts low sodium chicken broth
18 frozen Italian meatballs (I use trader joe's meatballs, they are a little smaller)
1 pkg (16 oz) mixed frozen vegetables (Italian Blend)
2/3 cup small dried pasta
2 Tablespoons balsamic vinegar
1 gap (5 oz) baby arugula or spinach
1/4 cup grated Parmesan or Romano cheese
1. Heat the oil over medium heat in a stockpot or Dutch oven. Add onion and garlic: cook, stirring, until soft and fragrant, about 3 minutes. Stir in the Italian seasoning, fennel seed, salt, red pepper flakes and black pepper to taste. Cook 30 seconds. Pour in the broth: increase heat to high. Heat mixture to a boil.
2. Add the meatballs, vegetables, pasta and vinegar to stockpot; lower heat to medium. cook until vegetables are heated through and pasta is cooked, about 10 minutes. Stir in arugula; cook until leaves have wilted, about 2 minutes. Serve soup with grated Parmesan or Romano cheese.
Submitted by: Krista Spaletto
1 red onion, chopped
3 cloves garlic, chopped
1 teaspoon each: dried Italian Herb seasoning, dried fennel seed
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 Quarts low sodium chicken broth
18 frozen Italian meatballs (I use trader joe's meatballs, they are a little smaller)
1 pkg (16 oz) mixed frozen vegetables (Italian Blend)
2/3 cup small dried pasta
2 Tablespoons balsamic vinegar
1 gap (5 oz) baby arugula or spinach
1/4 cup grated Parmesan or Romano cheese
1. Heat the oil over medium heat in a stockpot or Dutch oven. Add onion and garlic: cook, stirring, until soft and fragrant, about 3 minutes. Stir in the Italian seasoning, fennel seed, salt, red pepper flakes and black pepper to taste. Cook 30 seconds. Pour in the broth: increase heat to high. Heat mixture to a boil.
2. Add the meatballs, vegetables, pasta and vinegar to stockpot; lower heat to medium. cook until vegetables are heated through and pasta is cooked, about 10 minutes. Stir in arugula; cook until leaves have wilted, about 2 minutes. Serve soup with grated Parmesan or Romano cheese.
Submitted by: Krista Spaletto
Thursday, December 3, 2009
Artichoke Parmesan Sourdough Stuffing
1 lb mushrooms, sliced
1 Tbs. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 Tbs. minced garlic
About 2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2" cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tsp. poultry seasoning
1 1/2 Tbs. minced fresh rosemary leaves, or 3/4 tsp. crumbled dried rosemary
1 large egg
In a 12" frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until veggies are lightly browned--about 15 mins. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Mix in sausage, if using. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
Preheat oven to 325-350 (use temp. that turkey requires). Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
This is a Sunset magazine receipe that we all thought was great~
Submitted by: Emily Sprague
1 Tbs. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 Tbs. minced garlic
About 2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2" cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tsp. poultry seasoning
1 1/2 Tbs. minced fresh rosemary leaves, or 3/4 tsp. crumbled dried rosemary
* 1 lb. Jimmy Dean (or similar) sausage, browned. (The recipe didn't call for this, but I added it and it was very good)
Salt and pepper1 large egg
In a 12" frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until veggies are lightly browned--about 15 mins. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.
Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Mix in sausage, if using. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.
Preheat oven to 325-350 (use temp. that turkey requires). Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.
Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.
This is a Sunset magazine receipe that we all thought was great~
Submitted by: Emily Sprague
Thursday, November 12, 2009
Spicy Pumpkin Soup
4 Tbsp unsalted butter
2 med yellow onions, chopped
2 tsp garlic, minced
1/2 tsp red pepper, crushed
2 tsp curry powder
1/2 tsp ground coriander
Pinch ground cayenne pepper (optional)
6 cups roasted pumpkin (actually it's butternut squash or any orange squash--this is what they call "pumpkin" around here)
5 cups chicken broth
2 cups milk
1/2 cup or less brown sugar
1/2 cup heavy cream
Melt butter over med-high heat. Add onions and garlic and cook, stirring often, about 4 minutes. Add red pepper, spices, pumpkin (squash), and chicken broth; blend well. Bring to a boil and reduce the heat; simmer for 10 minutes. Transfer soup, in batches, to a blender or food processor. Blend until smooth; return to saucepan. With soup on low heat, add mild and brown sugar, stirring to blend. Add cream and season with salt and pepper as desired.
YUMMY!!
Submitted by: Sue Ng
2 med yellow onions, chopped
2 tsp garlic, minced
1/2 tsp red pepper, crushed
2 tsp curry powder
1/2 tsp ground coriander
Pinch ground cayenne pepper (optional)
6 cups roasted pumpkin (actually it's butternut squash or any orange squash--this is what they call "pumpkin" around here)
5 cups chicken broth
2 cups milk
1/2 cup or less brown sugar
1/2 cup heavy cream
Melt butter over med-high heat. Add onions and garlic and cook, stirring often, about 4 minutes. Add red pepper, spices, pumpkin (squash), and chicken broth; blend well. Bring to a boil and reduce the heat; simmer for 10 minutes. Transfer soup, in batches, to a blender or food processor. Blend until smooth; return to saucepan. With soup on low heat, add mild and brown sugar, stirring to blend. Add cream and season with salt and pepper as desired.
YUMMY!!
Submitted by: Sue Ng
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