Monday, June 13, 2011

Exploring Lasagna

sweet italian sausage, asparagus, onion, peas, spinach, parmesan, goat cheese, lemon

garlic, parmesan, pecorino, onion, carrots, zucchini, squash, mushrooms, spinach, mozarella, ricotta

canned diced tomato, chicken, roasted red peppers, feta, mozzarella

kale, cottage cheese, parmesan, mozzarella, canned crushed tomatoes

with home-made sauce recipe
frozen spinach, ricotta, parmesan, shredded mozarella, can tomatoes, garlic, onions, carrots, chicken broth

italian sausage, ground turkey, onion, tomato sauce, fresh spinach, fresh basil, cottage cheese, mozzarella cheese, parmesan cheese

plus recipe for home-made sauce
carrots, zucchini, squash, broccoli, frozen spinach, ricotta cheese, mozzarella, parmesan, pasta sauce

tomatoes, fresh mozzarella
buternut squash, goat cheese, bacon, ricotta cheese, marinara sauce, fresh sage

garlic, crushed tomato, onion, squash, bell pepper, jalapeno, corn, chicken, cilantro, 
cheddar cheese, tortillas, sour cream

asparagus, roasted red peppers, half-and-half, ricotta, parmesan, mozzarella, marinara, basil

onion, garlic, italian sausage, pablano peppers, ricotta, ramano blend, tomato sauce, mozzarella

squash, zucchini, portabello mushroom caps, tomato sauce, mozzarella, parmesan

button mushrooms, onion, bell peppers, broccoli, carrots, zucchini, squash, ricotta cheese, grated mozzarella, grated parmesan, garlic

ricotta, mozzarella, onion, garlic, canned roma, kalamata, tomato paste, capers, 
zucchini, bell peppers, eggplants, onions

tomatilos, onion, cilantro, chicken broth, Guinness Beer

ground beef, spinach, mushroom, can diced tomato, bolognese pasta sauce, maranara sauce, 3 cheese blend, garlic, onion, worchestershire.

w/ green onions, asparagus, garlic, pesto, milk, parmesan, garlic, mozzarella, fontina

w/ broccoli, kale, zucchini, cottage cheese or ricotta cheese, kale, zucchini, onion, pasta sauce

w/ potatoes, sour cream, cheddar cheese, onion.
Amanda saidSome advice, make sure your potatoes are REALLY creamy when you put them in, because they will dry out in the oven. Also, put some bacon in with the potatoes. It makes it taste reaaaal good :)
Friend Meg O'Malley made this one and said "Okay, so I think it was well received. Since Amanda [a friend of hers who has made it before] said the potatoes could dry out, I put an entire (1lb) container of sour cream in the potatoes instead of just 1/4 cup. I really liked it, but it's incredibly filling so now I'm in a food coma. Also, serving Kielbasa with it is highly recommended.

w/ mozzarella, parmesan, ground turkey, zucchini

Tuesday, June 7, 2011

Summer Parm Zucchini Bake

If this is your first time reading my recipes - you will realize the are more guidelines than recipies - never be afraid to play with your food!  Also, I'm feeling a bit silly just now, so enjoy the recipe - and if you're not in the mood, just read the bold stuff.

  • 1 zucchini
  • 1 summer squash
  • olive oil
  • salt
  • pepper
  • garlic powder
  • parmesan cheese (shaky cheese!)
  1. Do NOT peel squashs (squishes?  squashes?  squash? whatever you want to call them, please don't get rid of all of those taisty vitamins!).  Slice them from 1/2-1/4 inch thick, whatever you prefer - only be consistant!  My slices were somewhere in between there.  1/2 of my squash and the whole zucchini were really fat, so I cut those in half lengthwise, and then sliced to have half-circles instead of full circles for the larger pieces, and left the skinnier part full circles.  But that's me. You can also leave it full circles, and if I have similar veggies next time, I will try it that way.
  2. Toss everything in a light coating of Olive Oil.... are you really going to ask me what that means?!   Okay, so that means drizzle some in, toss it all together, and if it looks dry, then add a bit more until it's all lightly coated. No, I do not have a measurement - want to know why?  Because my cabinet was void of olive oil (major fail) so I used Olive Oil cooking spray, from PAM or some such - which is really just olive oil in spray form.  So, I sprayed, tossed, sprayed some more till I was happy.
  3. Season with a bit of salt, pepper & garlic, or any seasonings you prefer, and toss to coat all.  The original recipe I came across that inspired this dish (disappeared into the vast inter-web of unknown) called for fresh herbs - rosemary or thyme or some such, I can't recall.  But I love garlic, so I used that.  and I didn't have fresh herbs, so skipped that.  It's your call, really - I'm also cooking for a relatively picky eater (not too adventurous on the seasonings front) so wanted to keep it mild.
  4. Bake in a preheated oven at 350F for 10 minutes.  Carefully pull give all the veggies a toss (or spoon around, really)  Then 15 more minutes.  Now you want to sprinkle over some parmesan - you can leave as is on top to brown, or toss all together to have the parm throughout (that's what I did).  Then 10-15 minutes more - but watch it, because squash goes from "Oooo!  almost done!"  to "Aw, man!  mushy..."  really fast.  So that's 10-15-10.  Easy!
  5. You're already done!  Get it to the table quick! Run!