I am sure this is the most unauthentic lasagna.... but bth my kids will eat it.
it also makes enough for days, and army or unexpected guests.
Ingredients:
2 boxes or no boil Lasagna noodles (it takes more than one box, but less than 2)
2 cans of hunts pasta sauce
1 jar of Alfredo sauce
1 -2lbs container of ricotta cheese
1/2 pound of sandwich pepperoni
3 cup package of shredded Mozzarella cheese
2 lbs of sweet Italian sausages
1 lb of fresh mozzarella cheese
My Lasagna pan fits 6 barilla no boil lasagna noodles perfectly and it is 3" deep
Cook sausages and cut in half.
The ricotta cheese layer
pour 1/2 can of pasta sauce on bottom
place 6 noodles on top
mix ricotta cheese and Alfredo sauce and spread over first noodle layer
place 6 more noodles over cheese layer
The pepperoni cheese layer
pour 1/2 can of sauce over noodles
spread 3 cups of shredded mozzarella cheese over sauce
cover with pepperoni
cover with noodles
The sausage and fresh mozzerella cheese layer
evenly place the sausage links on the noodles
cut the loaf of fresh mozzarella cheese into 1/4" slices and tuck between sausages
pour whole can over the top
cover and bake @ 350f for 1 hour
let sit 15-30 min and serve.
Saturday, February 7, 2009
Lime or Lemon Pickle
I remember buying jars of this at my local Arab grocery store. I can not remember the brand, but I loved it. I spoke to the owner once and she asked why didn't I make my own. Who knows, that was atleast 10 years ago. And why know. She said that you layer lemons and limes in a jar with salt and cheyenne pepper.... and maybe some olive oil. It was a while ago, so there could have been other things too.
I found this and it looks good.
But for me it is an all day thing with toasting the spices and then making it. I would also like a cannable recipe, so I can make a lot and open a new jar as needed. In my google search, I heard this is great with sweet peanut butter on bread. I usually ate this on bread or with some rice. I also spread this one bread dough then rolled it up for pinwheel bread.
Lemon/Lime Pickle
Ingredients:
3 cup lemon/lime pieces
1/2 cup salt
3/4 cup chili powder
1 t turmeric powder
2 t mustard seeds
1/2 t garlic
1/2 t fenugreek seeds
2 tea spns oil
1 T chopped green chilies
1 T ginger pieces
Cut the lemons or limes in 1/4" slices and half or quarter.
Heat 1 tea spn oil and fry mustard seeds, fenugreek seeds, garlic on a medium heat. Take care not to burn any of these. (mustard turns really bitter when it gets burnt, so be careful) . Take off heat and add turmeric powder. When it is cooled to room temperature, grind it to a smooth powder.
Store this in an airtight container. Leave it as it is for about 2 weeks. Then open the container and see if the pickle is fine. Then close the lid again and leave it for about 45 days. As the pickle gets ready, the lemon pieces get softer. This time largely depends on the kind of lemon/lime used.
To speed up the pickling time, some people boil the pieces and make the pickle. By boiling them, pickle gets ready within 4-5 days, but it does not usually have very long shelf life. Also, the Vitamin-C content in the lemon/lime gets lost. I personally prefer this slow pickling process where the pieces are not boiled.- While making the pickle, make sure all the vessels, spoons, grinder/mixer are very dry. Even a small drop of water makes this pickle spoil soon. Even while serving the pickle, make sure the spoon you put in this container is very dry. Better yet, transfer small quantity in a smaller container which can be used to serve.- As I mentioned earlier, the spices should NOT get burnt while frying. While making my last batch, I accidentally burnt some of the spices and the pickle became very bitter and I had hard time to finish it off.- Any pickle should taste salty when it is prepared. The salt gets absorbed by the pieces as time passes. If it tastes just perfect when the pickle is prepared, it gets spoiled soon.- Use limes or lemons that has lots of juice.
I found this and it looks good.
But for me it is an all day thing with toasting the spices and then making it. I would also like a cannable recipe, so I can make a lot and open a new jar as needed. In my google search, I heard this is great with sweet peanut butter on bread. I usually ate this on bread or with some rice. I also spread this one bread dough then rolled it up for pinwheel bread.
Lemon/Lime Pickle
Ingredients:
3 cup lemon/lime pieces
1/2 cup salt
3/4 cup chili powder
1 t turmeric powder
2 t mustard seeds
1/2 t garlic
1/2 t fenugreek seeds
2 tea spns oil
1 T chopped green chilies
1 T ginger pieces
Cut the lemons or limes in 1/4" slices and half or quarter.
Heat 1 tea spn oil and fry mustard seeds, fenugreek seeds, garlic on a medium heat. Take care not to burn any of these. (mustard turns really bitter when it gets burnt, so be careful) . Take off heat and add turmeric powder. When it is cooled to room temperature, grind it to a smooth powder.
Store this in an airtight container. Leave it as it is for about 2 weeks. Then open the container and see if the pickle is fine. Then close the lid again and leave it for about 45 days. As the pickle gets ready, the lemon pieces get softer. This time largely depends on the kind of lemon/lime used.
To speed up the pickling time, some people boil the pieces and make the pickle. By boiling them, pickle gets ready within 4-5 days, but it does not usually have very long shelf life. Also, the Vitamin-C content in the lemon/lime gets lost. I personally prefer this slow pickling process where the pieces are not boiled.- While making the pickle, make sure all the vessels, spoons, grinder/mixer are very dry. Even a small drop of water makes this pickle spoil soon. Even while serving the pickle, make sure the spoon you put in this container is very dry. Better yet, transfer small quantity in a smaller container which can be used to serve.- As I mentioned earlier, the spices should NOT get burnt while frying. While making my last batch, I accidentally burnt some of the spices and the pickle became very bitter and I had hard time to finish it off.- Any pickle should taste salty when it is prepared. The salt gets absorbed by the pieces as time passes. If it tastes just perfect when the pickle is prepared, it gets spoiled soon.- Use limes or lemons that has lots of juice.
Recipes on this whim...
I am always looking for good recipes...
On the top of my list this whim....
Lime/Lemon Pickle
Dry Spice Blends always
Savory Pies
Floral Jelly Recipes: Honeysuckle, Rose or Lavender
Flavor Honey
Who knows what tomorrows whim may be....
On the top of my list this whim....
Lime/Lemon Pickle
Dry Spice Blends always
Savory Pies
Floral Jelly Recipes: Honeysuckle, Rose or Lavender
Flavor Honey
Who knows what tomorrows whim may be....
Thursday, February 5, 2009
Seeds for the Garden
Oh how I love my odd little garden filled with heirlooms and things you cannot find at the stores or markets in central Ohio. I cut & paste the list from my receipts and left the prices. That is the first thing I would want to know and to look at the pictures. This year I am going to try to be good about saving seeds.
Seeds for 2009
Territorial Seed Company
French Nicoise Blend - 4 grams $4.35
Super Gourmet Blend Lettuce - 4 grams $3.60
Tangy Mesclun Blend - 4 grams $4.45
Wild Garden Lettuce Mix Organic - 3 grams Organic $5.25
Tomato Bob
Siberian (20-25 Seeds)$2.95 USD
Black Cherry (20-25 Seeds)$2.95 USD
Noir de Crimme (20-25 Seeds)$2.95 USD
Green Grape (20-25 Seeds)$2.95 USD
Hartman's Yellow Gooseberry (20-25 Seeds)$2.95 USD
Spoon (20-25 Seeds)$2.95 USD
Rutgers (20-25 Seeds)$2.95 USD
Cucumber, Boston Pickling (40 Seeds)$0.25 USD
Lettuce, Leaf - Black Seeded Simpson (100 Seeds)$0.25 USD
Radish, French Breakfast (150 Seeds)$0.25 USD
Aunt Ruby's German Green (20-25 Seeds)$2.95 USD
Caspian Pink (20-25 Seeds)$2.95 USD
I like to plant a lot of lettuce. It is one of the best veggies that takes little to no effort when you are busy. I like to toss some herbs in with the greens for extra flavor. My favorites are arugula and dill, Basil is nice and so are chives.
If you stop by while the arugula needs thinning or getting ready for a replant.... Bill plants so much we will stick a bag in your car. I have tossed a trash can full of it out.
I heard that arugula pesto is good, but I also like it on sandwiches.
Seeds for 2009
Territorial Seed Company
French Nicoise Blend - 4 grams $4.35
Super Gourmet Blend Lettuce - 4 grams $3.60
Tangy Mesclun Blend - 4 grams $4.45
Wild Garden Lettuce Mix Organic - 3 grams Organic $5.25
Tomato Bob
Siberian (20-25 Seeds)$2.95 USD
Black Cherry (20-25 Seeds)$2.95 USD
Noir de Crimme (20-25 Seeds)$2.95 USD
Green Grape (20-25 Seeds)$2.95 USD
Hartman's Yellow Gooseberry (20-25 Seeds)$2.95 USD
Spoon (20-25 Seeds)$2.95 USD
Rutgers (20-25 Seeds)$2.95 USD
Cucumber, Boston Pickling (40 Seeds)$0.25 USD
Lettuce, Leaf - Black Seeded Simpson (100 Seeds)$0.25 USD
Radish, French Breakfast (150 Seeds)$0.25 USD
Aunt Ruby's German Green (20-25 Seeds)$2.95 USD
Caspian Pink (20-25 Seeds)$2.95 USD
I like to plant a lot of lettuce. It is one of the best veggies that takes little to no effort when you are busy. I like to toss some herbs in with the greens for extra flavor. My favorites are arugula and dill, Basil is nice and so are chives.
If you stop by while the arugula needs thinning or getting ready for a replant.... Bill plants so much we will stick a bag in your car. I have tossed a trash can full of it out.
I heard that arugula pesto is good, but I also like it on sandwiches.
Wednesday, December 24, 2008
NPR Cranberry Relish
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.")
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.")
Friday, October 3, 2008
Creamy Pumpkin Soup
The origional recipe off of All recipe.com or what they did.....
INGREDIENTS
4 1/2 pounds sugar pumpkin
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
4 cups seasoned croutons
My folders:
DIRECTIONS
Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
What I did.....
put in the crock pot set on 4 hours high
2 quarts of pumpkin (canned pumpkin or squash will work too. See what looks good at the market)
32 oz box of low sodium chicken stock
1 heaping tablespoon of chicken boullion
when finished cooking, it will look a little darker and translucent.
Zip with stickblender until smooth and add 1.5-2 cups half & half.
Add 1 heaping tablespoon of Morroccan Seasoning ( or more or less to taste)
INGREDIENTS
4 1/2 pounds sugar pumpkin
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
4 cups seasoned croutons
My folders:
DIRECTIONS
Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.
What I did.....
put in the crock pot set on 4 hours high
2 quarts of pumpkin (canned pumpkin or squash will work too. See what looks good at the market)
32 oz box of low sodium chicken stock
1 heaping tablespoon of chicken boullion
when finished cooking, it will look a little darker and translucent.
Zip with stickblender until smooth and add 1.5-2 cups half & half.
Add 1 heaping tablespoon of Morroccan Seasoning ( or more or less to taste)
Caldo Verde or Portuguese Kale & Potato Soup
by John VillaPico, NYCRecipe adapted by Irene SaxServes 6 to 8
Considered by many to be Portugal's national dish, caldo verde is found everywhere — in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
Ingredients
1/4 cup olive oil
1 large Spanish/yellow onion, diced
2 cloves garlic, thinly sliced
18 ounces sausage (unless you can find chourico), diced
5 lbs peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste
Method
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
Considered by many to be Portugal's national dish, caldo verde is found everywhere — in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
Ingredients
1/4 cup olive oil
1 large Spanish/yellow onion, diced
2 cloves garlic, thinly sliced
18 ounces sausage (unless you can find chourico), diced
5 lbs peeled and diced
8 cups cold water
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper to taste
Method
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
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