Okay people. Here it is. We've got two options for you: you can use pasta or you can use zucchini. Both turned out delicious! What knocked this dish out of the park (I think) was the blend of fresh herbs that Rokki found. AMAZING! The flavors were incredible! They were probably even more awesome the next day. I can only guess, however, because my husband and I had lasagna for lunch and then the rest of it for dinner. = 9
3 carrots, grated
1 small onion, grated
1 bell pepper, grated
3 scallions, chopped
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
6 cloves garlic, minced
8 ounces crimini mushrooms, chopped
3 large cans of tomato sauce (no salt added) about 45 ounces total
2 1/2 ounces baby kale
3 Tablespoons fresh herb mix
15 oz part skim ricotta
1/2 cup shredded Parmesan cheese
2 cups mozzarella cheese (save 1/2 cup for the top)
1 egg
4 zucchinis, thinly sliced in long sheets and or 1/2 box of Trader Joe's Oven Ready Lasagna Noodles
Preheat the oven to 350 F. In a large saute pan, heat the oil over medium-high heat and begin to saute the carrots, onion, bell pepper and scallions. When the carrots are softer and the onions turn clear, add the salt, pepper, half of the garlic, and the mushrooms. Once the veggies are all soft, add the tomato sauce, kale and half of the herb mix. Let sauce simmer over low heat. Add the rest of the garlic. You might want to cover it because it will spatter. In a medium bowl, mix the ricotta, Parmesan, 1 1/2 cups of the mozzarella, egg and the rest of the herb mixture. You may want to add more pepper here as well. Take your favorite lasagna pan and add about 1/3 cup of the sauce. Layer with noodles or zucchini. Spread 1/3 cup of the cheese blend on top and add more sauce on top of that. Repeat process until you run out of sauce, zucchini or cheese. : ) Top with 1/2 cup mozzarella cheese. Bake uncovered for a hour. If you use the pasta, it will absorb the water given off by the zucchini. If you just use zucchini, your lasagna will be a little soupy. You can bake it a little longer so it gives off more moisture. Enjoy!
Thursday, November 14, 2013
Friday, October 25, 2013
Kale Chips
1 bunch of kale, washed
1 1/2 teaspoon oil
a pinch of salt
seasonings (we used the 21 Seasoning Salute from Trader Joe's)
Preheat the oven to 350 F. Shred your kale into pieces that are about 3" across. Remove the stem as you go. Spread your kale evenly on a cookie sheet or pizza pan. Spritz with oil and season with salt and the herbs of your choice. Place in the oven for 3 minutes. Remove the kale and toss with tongs. Bake the kale chips at three minute increments until they make a crunching noise when you toss them with the tongs. We had some batches that took 6 minutes total and others that took 9 minutes. It just depends on how large the pieces are and how full your pan is. Don't give up! It's easy to miss the timing on these. I've ended up with soggy chips AND burnt chips sometimes in the same batch. The secret is to keep tossing until they're perfect! Some people prefer to use dinosaur kale but the normal, feathery kale works just fine.
The ones on the wire rack cooked up really fast! We lowered the temp to 340 F and checked that batch every two minutes.
1 1/2 teaspoon oil
a pinch of salt
seasonings (we used the 21 Seasoning Salute from Trader Joe's)
Preheat the oven to 350 F. Shred your kale into pieces that are about 3" across. Remove the stem as you go. Spread your kale evenly on a cookie sheet or pizza pan. Spritz with oil and season with salt and the herbs of your choice. Place in the oven for 3 minutes. Remove the kale and toss with tongs. Bake the kale chips at three minute increments until they make a crunching noise when you toss them with the tongs. We had some batches that took 6 minutes total and others that took 9 minutes. It just depends on how large the pieces are and how full your pan is. Don't give up! It's easy to miss the timing on these. I've ended up with soggy chips AND burnt chips sometimes in the same batch. The secret is to keep tossing until they're perfect! Some people prefer to use dinosaur kale but the normal, feathery kale works just fine.
Not Popping Corn; Popping BEANS!
Caribbean Butternut Squash Soup
1/4 cup olive oil
1 medium onion
2 Tablespoons garlic, crushed
2 cups coconut milk (the kind you drink and pour on cereal)
2 Tablespoons sweet basil, minced
1 teaspoon cumin
1 butternut squash
1 cup water
1 teaspoon salt
Preheat your oven to 375 F. Chop your squash into pieces (we did eight), scrape out the seeds (feed them to your chickens if you have any) and place on a cookie sheet. Bake until soft or about 30 minutes. In a wok or saute pan, heat the oil on medium-high heat. Add the onions and saute until they turn clear. When most of the onions are clear, add the garlic and continue to saute. When the onions are all cooked, add the coconut milk, basil and cumin. Turn stove down to medium. When squash is cooked and cool enough to handle, scrape the squash from the skin and add to the wok. At this point you can either blend the soup with an immersion blender or in your stand up blender to get the consistency you want. Add salt to taste. Serve warm and ENJOY!
1 medium onion
2 Tablespoons garlic, crushed
2 cups coconut milk (the kind you drink and pour on cereal)
2 Tablespoons sweet basil, minced
1 teaspoon cumin
1 butternut squash
1 cup water
1 teaspoon salt
Preheat your oven to 375 F. Chop your squash into pieces (we did eight), scrape out the seeds (feed them to your chickens if you have any) and place on a cookie sheet. Bake until soft or about 30 minutes. In a wok or saute pan, heat the oil on medium-high heat. Add the onions and saute until they turn clear. When most of the onions are clear, add the garlic and continue to saute. When the onions are all cooked, add the coconut milk, basil and cumin. Turn stove down to medium. When squash is cooked and cool enough to handle, scrape the squash from the skin and add to the wok. At this point you can either blend the soup with an immersion blender or in your stand up blender to get the consistency you want. Add salt to taste. Serve warm and ENJOY!
Tuesday, October 22, 2013
Filipino Pancit
Filipino Pancit (noodle stir-fry)
This is a fantastic recipe to play around with! Feel free to get creative. Use up the leftover veggies in the fridge. We also love to add mushrooms and fresh herbs like cilantro or basil. Also, if there's something you (or the people you're cooking for) don't love; leave it out! Easy peasy.
1 small onion
1/2 red bellpepper
1 celery stalk
3 green onions
1 large shallot
2 large peeled carrots
2 cups shredded cabbage
1 Small piece of fresh ginger root
1 lb thinly sliced meat or seafood (optional)
1 6oz pkg Saifun (mung bean noodle) or rice stick noodles
3 large eggs, hard boiled and peeled
3 tbsp vegetable or canola oil
1 tbsp fresh minced ginger
1 tbsp fresh crushed garlic
2 tbsp low sodium soy sauce
1 tsp chili-garlic sauce (optional)
1 tsp sesame oil
Thinly julienne all veggies, except onion and shallot, and set aside. Place noodles in a tall bowl and cover in hot water from the tap for about 8-10 minutes, until loose, drain and set aside. Finely mince onion and shallot. In a large wok heat vegetable oil over high heat. only heat for about 60 seconds as oil will begin to smoke. Add onions shallot and meat (if any), stir continuously for about 3-4 minutes. Add garlic, ginger, chili sauce and 1 tbsp soy sauce, stir vigorously for another minute. Lower heat to medium. Add veggies and season with the last tbsp of soy sauce and 1 tsp of sesame oil. Continuously stir for another minute or two, until veggies are cooked but still crisp. Lastly add your soft noodles, use two wooden spoons to thoroughly mix the ingredients. Quarter the boiled egg and use as garnish. Serve hot and fresh or refrigerated like a cold noodle salad. Makes 4-5 plentiful servings.
What you will need for seasoning
Fresh peeled ginger
Minced ginger
These will work too :)
Garnish with a boiled egg and enjoy!
This is a fantastic recipe to play around with! Feel free to get creative. Use up the leftover veggies in the fridge. We also love to add mushrooms and fresh herbs like cilantro or basil. Also, if there's something you (or the people you're cooking for) don't love; leave it out! Easy peasy.
1 small onion
1/2 red bellpepper
1 celery stalk
3 green onions
1 large shallot
2 large peeled carrots
2 cups shredded cabbage
1 Small piece of fresh ginger root
1 lb thinly sliced meat or seafood (optional)
1 6oz pkg Saifun (mung bean noodle) or rice stick noodles
3 large eggs, hard boiled and peeled
3 tbsp vegetable or canola oil
1 tbsp fresh minced ginger
1 tbsp fresh crushed garlic
2 tbsp low sodium soy sauce
1 tsp chili-garlic sauce (optional)
1 tsp sesame oil
Thinly julienne all veggies, except onion and shallot, and set aside. Place noodles in a tall bowl and cover in hot water from the tap for about 8-10 minutes, until loose, drain and set aside. Finely mince onion and shallot. In a large wok heat vegetable oil over high heat. only heat for about 60 seconds as oil will begin to smoke. Add onions shallot and meat (if any), stir continuously for about 3-4 minutes. Add garlic, ginger, chili sauce and 1 tbsp soy sauce, stir vigorously for another minute. Lower heat to medium. Add veggies and season with the last tbsp of soy sauce and 1 tsp of sesame oil. Continuously stir for another minute or two, until veggies are cooked but still crisp. Lastly add your soft noodles, use two wooden spoons to thoroughly mix the ingredients. Quarter the boiled egg and use as garnish. Serve hot and fresh or refrigerated like a cold noodle salad. Makes 4-5 plentiful servings.
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| What you will need |
What you will need for seasoning
Friday, October 18, 2013
Recipes Coming Soon!
We made the most delicious butternut squash soup today! Stay tuned for pics and recipes!
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