Cheese Lasagna

Cheese Lasagna is a staple in my house. With so many different food tastes, it is hard to find something that we will all eat and enjoy! Lasagna is really easy to make, it just comes down to the layering.

Here's what you need:

• Marinara Sauce (I use homemade, but canned will work as well)
• 32 oz Ricotta Cheese
• 16 oz Cottage Cheese
• 2 cups Parmeasean Cheese
• 1 egg
• 2 packages of shredded Italian cheese blend
• 1 1/2 boxes of oven ready Lasagna noodles

First, mix together the Ricotta, Cottage, and Parmesan cheeses with an egg, until smooth. This creates a thick cheese mixture that melts deliciously!

To begin the layering. First put a layer of sauce on the bottom of the pan. The sauce keeps the noodles and cheese from burning and sticking to the bottom of the pan. I layer sauce, noodles, cheese mixture, shredded cheese and repeat. I love Lasagna noodles, and tend to put a lot in by overlapping their edges when layering. Using an ice cream scoop makes it easy to evenly distribute the cheese mixture, and then spreading it with a rubber spatula.

Your last layer should be sauce. Cover with foil and bake at 375 degrees for 45 minutes.

After the 45 minutes, remove the foil and cover with the remained of the shredded cheese and bake for an additional 15 minutes.

Let cool for 10- 15 minutes before serving. Yum! Dinner is served!

Udon Stir Fry

The night before Thanksgiving, I wanted something light for dinner, and the opposite of heavy comfort food. I landed on Udon Stir-fry. I love this recipe because it is versatile to your likes and needs. The beef broth can easily be substituted for chicken or vegetable, as well as the meat.

I saute-ed lean cut loin beef with 4 minced garlic cloves, 2 tablespoons of chili garlic sauce, and 1/2 cup beef broth. 

While the beef cooked, I partially cooked the udon noodles. I cooked them for two minutes less than the package indicated because they would continue cooking in the sauce later. Nothing worse than soggy noodles.

Once the beef was 50% cooked, I added packaged stir-fry sauce, carrots, red cabbage, bok choy, red peppers, and broccoli.

Stir in the udon noodles and cover for 2 minutes. Before serving, stir in snap peas, and continue to steam for 2 more minutes.

Serve and enjoy! This recipe is great because not only can it be distinguished to your personal taste and dietary restrictions, but also the spice can be personalized. It was a perfect dish before Thanksgiving!

Spaghetti Squash

I had never made Spaghetti Squash before, but have been dying to try it. I've heard nothing but great things about it.

First, cut the spaghetti squash lengthwise, and remove the seeds with a spoon. Bake the squash cut side down for 40 minutes at 350 degrees, or until a knife can be inserted and removed without resistance.

While the spaghetti squash baked, I sauteed Italian sausage and tomatoes, onions, and garlic.

Once the squash is done baking let it cool until you can touch it without burning yourself. With a fork, rake the strands from the squash.

Toss with sausage, sauteed tomatoes, and fresh spinach. Top with shredded Parmesan. I could have cooked the squash longer, the stands were al dente, to say the least. However, when mixed with the other ingredients, the crunchy texture added a refreshing quality to the meal.




Happy Cooking!

Almond Pesto

I love making pesto! Especially fresh pesto, with basil and tomatoes straight from the garden.

 I also, love the smell of fresh basil.

Saute tomatoes and garlic until tender.

Blend basil, almonds, Parmesan, and olive oil until smooth. Or as smooth as possible. Usually, pesto is made with pine nuts, but have you seen the price of pine nuts lately?? Ridiculous. So I opted for almonds to provide the same nutty texture and taste.

Once blended, mix the pesto in with the tomatoes.

Fold in with pasta. I suggest not using egg noodles as shown, instead opt for penne. While the egg noodles tasted fine with the pesto, the texture was off and mushy.