This weekend, Abel decided (very last minute) to invite 5 people over (in addition to the 4 of us). Our old fail-safe dinner for that many people (aside from fajitas) is lasagna. Everyone loves lasagna but the only problem is that we always end up in a war over which recipe to use--my mom's recipe or his mom's recipe. In the end, we compromised and made his mom's recipe but used homemade noodles (I was pretty insistent) and added a lot of extra cheese. Homemade noodles really make it. Anyway, I wanted to share with you the recipe:
1 lb. hamburger or sausage (I make 1.5 times the recipe because I really like sauce)
1 T olive oil
1 clove minced garlic
1 T parsley flakes
1 T basil
2 tsp salt
1 20oz can petite diced tomatoes
1 6oz can tomato paste
2 12oz cartons large curd cream style cottage cheese (3c)
2 eggs
2 tsp salt
1/2 tsp pepper
2 T parsley flakes
1/2 c grated parmesan cheese
10 oz pkg noodles (or homemade)
1 lb mozzarella shredded (I add a LOT more)
Meat Mixture:
Brown meat in oil. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered until thick (about 1 hour). Stir occasionally.
Cottage Cheese Mixture:
Combine cottage cheese, eggs (beaten), salt, pepper, parsley flakes, and parmesan cheese.
Noodles:
Cook noodles in boiling water until tender. Drain and rinse in cold water.
Combine:
Place 1/2 the noodles in a 13x9 baking pan. Spread 1/2 the cottage cheese mixture over the noodles and top with 1/2 the mozarella cheese and 1/2 the meat mixtures. Repeat.
Bake at 375 degrees for 30 minutes or until bubbly in the center.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, January 24, 2010
Tuesday, January 19, 2010
For Those Busy Weekdays...
I wanted to share this recipe I found for a one-pot walkaway meal. The nice thing about this recipe is that you can adjust this recipe according to what you have in your frige--I only had a 6 pound chicken so I adjusted all the ingredients accordingly...plus I really like lemon and garlic so I added even more.
Also, when browning the chicken, make sure you dry it first. I typically neglect this step and always regret it in the end (actually, I end up appologizing for it when it comes time to serving). It takes a few seconds and not only does your meal look more appetizing, you no longer have to explain that "yes, the chicken is done".
1 tsp garlic powder (I don't measure, I just dump it on)
2 tsp kosher salt (or use garlic salt instead of both of these)
1 (3-4 lb) whole chicken
3 Tbsp butter
4 sprigs fresh thyme (you can leave it on the stem)
3 sprigs fresh rosemary (about 4" each)
1 yellow onion quartered
1 (1 lb) bag baby carrots
1 lb new potatoes (or fingerling, baby yukons, etc.)
1 lemon quartered
6 cloves garlic; peeled and smashed but left whole
Ground black pepper to taste (which usually means I don't use any)
Heat oven to 325 degrees.
Combine garlic and salt (or use garlic salt) then rub all over the skin of the chicken. Set aside.
Heat a large Dutch oven (or bird pan) over medium, melt the butter. Add thyme and rosemary. Heat for 30 seconds.
Add the chicken, breast down and brown (about 4 minutes). Turn the chicken and brown the bottom (about 6 minutes).
Arrange the onion, carrots, potatoes, lemon, garlic cloves around the chicken, then place the lid over the pot (or aluminum foil if you're using a bird pan). Cook in the oven for 1 hour and 15 minutes or until the breast is 160 degrees on a meat thermometer (you'll need to increase this time for a larger chicken).
Transfer the chicken to a platter and use a slotted spoon to transfer the veges (not the lemon or stems) into a serving bowl.
Place the pot over medium heat and bring to a boil. Cook until reduced and thickened (about 5 minutes). Serve drizzled over the chicken and vegetables. (Even though it's one extra step, don't skip it because the juice/gravy is really good.)
Also, when browning the chicken, make sure you dry it first. I typically neglect this step and always regret it in the end (actually, I end up appologizing for it when it comes time to serving). It takes a few seconds and not only does your meal look more appetizing, you no longer have to explain that "yes, the chicken is done".
1 tsp garlic powder (I don't measure, I just dump it on)
2 tsp kosher salt (or use garlic salt instead of both of these)
1 (3-4 lb) whole chicken
3 Tbsp butter
4 sprigs fresh thyme (you can leave it on the stem)
3 sprigs fresh rosemary (about 4" each)
1 yellow onion quartered
1 (1 lb) bag baby carrots
1 lb new potatoes (or fingerling, baby yukons, etc.)
1 lemon quartered
6 cloves garlic; peeled and smashed but left whole
Ground black pepper to taste (which usually means I don't use any)
Heat oven to 325 degrees.
Combine garlic and salt (or use garlic salt) then rub all over the skin of the chicken. Set aside.
Heat a large Dutch oven (or bird pan) over medium, melt the butter. Add thyme and rosemary. Heat for 30 seconds.
Add the chicken, breast down and brown (about 4 minutes). Turn the chicken and brown the bottom (about 6 minutes).
Arrange the onion, carrots, potatoes, lemon, garlic cloves around the chicken, then place the lid over the pot (or aluminum foil if you're using a bird pan). Cook in the oven for 1 hour and 15 minutes or until the breast is 160 degrees on a meat thermometer (you'll need to increase this time for a larger chicken).
Transfer the chicken to a platter and use a slotted spoon to transfer the veges (not the lemon or stems) into a serving bowl.
Place the pot over medium heat and bring to a boil. Cook until reduced and thickened (about 5 minutes). Serve drizzled over the chicken and vegetables. (Even though it's one extra step, don't skip it because the juice/gravy is really good.)
Monday, October 5, 2009
Sushi and Sashimi Rice
When I was pregnant with Noah, I couldn't eat any sushi...and I have certainly missed it. I really love California Rolls and used to make them all the time with my friends in college, but we were recently given some fresh tuna, so we made some tuna sashimi.
Many people don't know the difference between sushi and sashimi. Sushi is bite-sized pieces of cooked or raw fish or vegetables with rice and is usually wrapped with seaweed. Sashimi is raw fish on a bed of rice served with soy and wasabi.
Now that you're a sushi and sashimi expert, I thought I would share with you a quick sushi and sashimi rice recipe. Typically sushi and sashimi rice is a very involved process which requires several rinses and multiple soaking and straining sessions...this is much easier.
3 cups short grain rice
3 1/3 cups water
1/2 cup rice vinegar
1/4 cup sugar
2 teaspoon salt
Soak the rice for 30 minutes in cold water. Strain then cook the rice in 3 1/3 cups of water. Simmer for 15 minutes. At the same time, combine the remaining ingrediants and heat until combined and the mixture turns from cloudy to clear. Once the rice is finished, put into a wooden bowl (not a metal bowl) and pour the vinegar mixture over the rice, stirring with a wooden spoon. Fan the rice while you stir to facilitate cooling and drying of the vinegar to make the rice glossy. Let stand for 15 minutes.
Tip 1: Wet your hands with the rice vinegar when forming the beds of rice or rolls for your sushi and sashimi. This will prevent the rice from sticking to your fingers.
Tip 2: Sushi rice should be stored at room temperature and covered with a moist cotton cloth. Refrigerating sushi rice will cause it to become too firm.
Tip 3: If the water is milky when you are soaking it, rinse the rice and change the water. If you fail to do this, your rice won't taste fresh.
Tip 4: Don't make the rice in accordance with the directions on the bag. Sushi rice takes less water to create a firmer texture than everyday rice.
Many people don't know the difference between sushi and sashimi. Sushi is bite-sized pieces of cooked or raw fish or vegetables with rice and is usually wrapped with seaweed. Sashimi is raw fish on a bed of rice served with soy and wasabi.
Now that you're a sushi and sashimi expert, I thought I would share with you a quick sushi and sashimi rice recipe. Typically sushi and sashimi rice is a very involved process which requires several rinses and multiple soaking and straining sessions...this is much easier.
3 cups short grain rice
3 1/3 cups water
1/2 cup rice vinegar
1/4 cup sugar
2 teaspoon salt
Soak the rice for 30 minutes in cold water. Strain then cook the rice in 3 1/3 cups of water. Simmer for 15 minutes. At the same time, combine the remaining ingrediants and heat until combined and the mixture turns from cloudy to clear. Once the rice is finished, put into a wooden bowl (not a metal bowl) and pour the vinegar mixture over the rice, stirring with a wooden spoon. Fan the rice while you stir to facilitate cooling and drying of the vinegar to make the rice glossy. Let stand for 15 minutes.
Tip 1: Wet your hands with the rice vinegar when forming the beds of rice or rolls for your sushi and sashimi. This will prevent the rice from sticking to your fingers.
Tip 2: Sushi rice should be stored at room temperature and covered with a moist cotton cloth. Refrigerating sushi rice will cause it to become too firm.
Tip 3: If the water is milky when you are soaking it, rinse the rice and change the water. If you fail to do this, your rice won't taste fresh.
Tip 4: Don't make the rice in accordance with the directions on the bag. Sushi rice takes less water to create a firmer texture than everyday rice.
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