Spinach Lasagna that Even E Will Eat

I like to cook this lasagna in two loaf pans. I freeze one, and the one that I cook is enough to feed all four of us.

1 big container of ricotta cheese
2 cloves of garlic, minced
3/4 package of frozen spinach, thawed and liquid squeezed out
1 cup grated parmesan cheese
1 tablespoon Italian seasoning
salt and pepper to taste
2 eggs, whites only
2 bottles marinera sauce (I like 1 jar spicy red pepper, 1 jar tomato and basil)
Shredded mozzarella cheese
8 pieces Barilla no cook lasagna noodles

1. Preheat oven to 375 degrees.
2. Mix ricotta cheese and next 7 ingredients (through eggs) in a large bowl.
3. Mix the two bottles of sauce in another large bowl.
4. Put a thin layer of sauce at the bottom of the pan.
5. Place a layer of the lasagna noodles.
6. Layer the ricotta cheese mixture and then the mozzarella cheese.
7. Place a layer of sauce.
8. Repeat for a few layers.
9. Last layer should be the noodle, with a layer of sauce.
10. Cover and place in oven. Cook at 375 degrees for 50 minutes.
11. Uncover and put another layer of mozzarella cheese.
12. Put in oven, uncovered, for 10 minutes or until desired cheesy meltiness.

***FYI: I never use the full amount of ricotta cheese mixture or the marinera sauce. I only use the amount that I think is necessary, which is usually aboout 3/4 of the mixture/sauce.

Kick Ass Roasted Green Beans

1 lb. snipped green beans
Olive oil
Garlic, minced
salt and pepper
Almonds
Parsley
Lemon zest

Preheat oven to 400 degrees. Mix the green beans with enough olive oil to coat, some minced garlic, and salt and pepper to season. Place in a roasting pan and cook for 20-30 minutes (depending on how done you like them).

Meanwhile, toast the almonds. Once toasted, mix the almonds with a little parsley, and lemon zest.

When the green beans are finished cooking, mix them with the almond mixture.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

We love Thai food and haven't yet found a favorite spot here in Florida. I have found a decent noodle recipe that serves our purposes until we do find that new Thai joint that rocks our world. We like to serve this with some chicken thigh pieces marinated in some soy sauce, ginger, and a little sesame oil grilled on skewers.

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
2 tablespoons hot chili oil (We like it extra hot, but you can always use less)
1 1/2 teaspoons salt
1 lb. Chinese egg noodles or angel hair pasta
12 green onions, thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

(1) Heat peanut oil in small skillet over medium heat. Add ginger and garlic, saute 1 minute. Transfer to large bowl.

(2) Add next 6 ingredients (sesame oil through salt) to large bowl with ginger and garlic. Whisk to blend.

(3) Cook noodles according to directions. Drain thoroughly and transfer to bowl with the sauce. Add sliced green onion and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Recipe credit: Bon Appetit, July 2007, page 70.

Louise's Vegetable Soup

This recipe came from my mom. It is straight from the late 1970's -- Nothing fancy but great comfort food. Our recent cold snap (it dropped below 60 degrees!) made me crave this warm and yummy soup. I have about 18 containers of this in my freezer as we speak.

2 lbs. shin beef
1 large soup bone
1 tablespoon salt
4 cups thinly sliced cabbage
1 1/2 cups chopped onion
6 carrots, roughly chopped
3/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 can (12 oz) crushed tomatoes (undrained)
1 bag frozen soup veggies (or mixed veggies if soup veggies not available)
1 paired potato
2 tablespoons chopped parsley (dried)
1 (6 oz) can tomato paste
1/2 teaspoon cloves
1 teaspoon sugar
2 teaspons salt (I add way more salt)
1/2 teaspoon pepper (I also add way more fresh cracked pepper)

(1) Take beef, bone, salt, 4 quarts water and put in a large kettle, cover and bring to a boil.

(2) Skim fat off top

(3) Add cabbage through tomatoes and bring back to a boil. Simmer and cover for 30 minutes.

(4) Add all other ingredients, simmer cover for 3 1/2 hours.

(5) Take meat out and break into bite sized pieces, throw bones away and put meat back into soup.

Does This Blog Make You Want to Eat?

I am going to be playing with the format/look of my blogs so bear with me. Until then, eat up!