My friend Swati made vegetable lasagnia at a party 4 years ago and I enjoyed it so much that I stole the recipe from her. Now think I make this recipe more often than Swati does. It's soooo tasty!!! Also, this is a great dish to cook in bulk and freeze in individual serving sizes!
Ingredients
Lasagna noodles (I prefer the no bake kind because it's easier)
Butternut squash 1 large, or 2 small
Tomato sauce (what ever you prefer)
2 tablespoons pesto 2 tablespoons
2 bags shredded cheese (I prefer the Mexican mix, but mozzarella works too)
Parmesan cheese
1 medium container ricotta cheese (I prefer the low fat/part-skim ricotta)
Frozen chopped spinach
Directions
1. Cook butternut squash until soft. You can either peel, cube and boil the squash or halve and clean out the squash and then bake in a glass pan (skin up) with about an inch of water until soft (approximately 30-45 minutes.
2. In a bowl, smash butternut squash. Mix in pesto and the thawed and squeezed spinach.
3. In a large glass pan, put one layer of tomato sauce.
4. Add a layer of lasagna noodles.
5. Add a layer of ricotta cheese.
6. Add a layer of butternut squash mixture.
7. Add a layer of shredded cheese.
8. Add a layer of tomato sauce.
9 Repeat steps 3-8 until you have 3-4 layers.
10. Top with tomato sauce, shredded cheese, and a little parmesan cheese.
11. Cover dish with foil. Bake for 30 minutes at 375 degrees.
12. Remove foil. Bake 10-15 minutes or until hot and bubbly.
13. Let stand 5 minutes.
14. Serve with additional tomato sauce if desired.
15. Enjoy!
Sunday, February 7, 2010
Friday, February 5, 2010
Super Tasty, Super Easy Bean Dip
Tauren made this on Christmas eve this year and I fell in love. It is so tasty, so easy, and not too bad for you (depending on how much cheese you add). I LOVE THIS BEAN DIP!!
Ingredients
1 can of black beans
1 can of refried beans (make sure to look at fat content because some have low or none and some have high because of lard)
1 jar of salsa
1 8 oz package of shredded cheese (I like sharp cheddar)
Directions
Mix all of the ingredients together and heat stirring regularly (in microwave or on stove top) until the cheese is melted.
Serve with pita chips, tortilla chips, or veggies
Ingredients
1 can of black beans
1 can of refried beans (make sure to look at fat content because some have low or none and some have high because of lard)
1 jar of salsa
1 8 oz package of shredded cheese (I like sharp cheddar)
Directions
Mix all of the ingredients together and heat stirring regularly (in microwave or on stove top) until the cheese is melted.
Serve with pita chips, tortilla chips, or veggies
Thursday, January 28, 2010
Turkey Meatloaf
Below is a turkey meatloaf recipe that my mom has enjoyed with long time family friends on several occasions. She says its very yummy. I hope to try this one out in the near future.
Ingredients
1 1/4 ground turkey breast
1 10 oz. package of frozen chopped spinach, thawed and water squeezed out
1/3 cup chili sauce
1/4 cup seasoned dry breadcrumbs
1/4 cup grated parmesan cheese
1 or 2 eggs slightly beaten
1 garlic clove - pressed
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Directions
1) Preheat oven to 350 degrees.
2) Combine all ingredients.
3) Shape into a loaf and place in shallow baking dish.
4) Bake 1 1/4 hours or until meat thermometer registers 160 degrees.
5) Serve with brown gravy (McCormick is yummy and mixed with water - so it is low fat) and potatoes.
Ingredients
1 1/4 ground turkey breast
1 10 oz. package of frozen chopped spinach, thawed and water squeezed out
1/3 cup chili sauce
1/4 cup seasoned dry breadcrumbs
1/4 cup grated parmesan cheese
1 or 2 eggs slightly beaten
1 garlic clove - pressed
1/4 tsp salt
1/4 tsp coarsely ground black pepper
Directions
1) Preheat oven to 350 degrees.
2) Combine all ingredients.
3) Shape into a loaf and place in shallow baking dish.
4) Bake 1 1/4 hours or until meat thermometer registers 160 degrees.
5) Serve with brown gravy (McCormick is yummy and mixed with water - so it is low fat) and potatoes.
Tuesday, December 15, 2009
Buckeye Balls
Another family favorite. These cookies have been made by my family every year for as long as I can remember. Tauren has also incorporated these as a regular in her annual cookie party. The best part of her incorporating this into her cookie party is the recipe was already typed up and I just had to copy and paste it onto the website. Score!
Ingredients
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
2 cups confectioners' sugar
2 cups semisweet chocolate chips
Directions
1. Line 2 baking sheets with waxed paper; set aside.
2. In a large bowl, beat peanut butter, butter and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm.
3. Microwave chips in a glass bowl on HIGH for 2 minutes, stirring midway.
4. Pierce each ball with a toothpick and dip into chocolate 3/4 of the way deep, wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft.
5. Chill in fridge for 45 minutes, until set.
Ingredients
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
2 cups confectioners' sugar
2 cups semisweet chocolate chips
Directions
1. Line 2 baking sheets with waxed paper; set aside.
2. In a large bowl, beat peanut butter, butter and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm.
3. Microwave chips in a glass bowl on HIGH for 2 minutes, stirring midway.
4. Pierce each ball with a toothpick and dip into chocolate 3/4 of the way deep, wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft.
5. Chill in fridge for 45 minutes, until set.
Monday, December 14, 2009
Melissa's Homemade Grape Juice
Melissa just moved to a new house which has a huge garden including a grape arbor. 2009 has been filled with all sorts of awesome cooking projects. Among them is homemade grape juice!
Ingredients & Tools
2 big pots
one big bowl
4 or 5 lbs of grapes
Directions
1. Place grapes into large vat or sink. Fill it with water and separate all the good grapes into the big bowl.
2. Mash grapes with a potato masher
3. Place into one big pot and bring to a simmer over medium heat. Let simmer for at least 10 minutes.
4. Mash mixture a few more times while simmering, and stir every occasionally to ensure nothing sticks to the bottom.
5. Place a fine strainer or cheesecloth (strainer would be easier) over the other big pot and strain out all the seeds and skins. There will still be a bunch of sediment, so you may want to strain twice. A third straining will make the juice less thick feeling.
6. Let it cool, or pour over ice and enjoy!
7. Add sugar if you need to, but taste it first without sugar.
Note: 1lb of grapes only makes about a cup or so of juice.
This recipe was obtained from Simply Recipes
Ingredients & Tools
2 big pots
one big bowl
4 or 5 lbs of grapes
Directions
1. Place grapes into large vat or sink. Fill it with water and separate all the good grapes into the big bowl.
2. Mash grapes with a potato masher
3. Place into one big pot and bring to a simmer over medium heat. Let simmer for at least 10 minutes.
4. Mash mixture a few more times while simmering, and stir every occasionally to ensure nothing sticks to the bottom.
5. Place a fine strainer or cheesecloth (strainer would be easier) over the other big pot and strain out all the seeds and skins. There will still be a bunch of sediment, so you may want to strain twice. A third straining will make the juice less thick feeling.
6. Let it cool, or pour over ice and enjoy!
7. Add sugar if you need to, but taste it first without sugar.
Note: 1lb of grapes only makes about a cup or so of juice.
This recipe was obtained from Simply Recipes
Wednesday, December 9, 2009
Äppelkaka - Swedish Apple Cake
This recipe is a family favorite on both sides of the pond. Commonly requested for both Thanksgiving & Jul Afton, this is a great recipe for apple lovers.
Ingredients
6 medelstora äpple (6 Medium Apples)
150 g smör (10.5 Tablespoons Butter)
3 dl vetemjöl (1 1/4 cup flour)
kanel 1-2 tsk (1-2 teaspoons cinnamon)
socker 0,5 - 1 dl beroende på hur söta äpplena är (between 1/4 and 1/2 cups sugar depending on how sweet the apples are)
Directions
1. Skala och skiva äpplena lägg i en ugnsfast form (Peel and slice the apples. Lay them in a baking dish)
2. Blanda socker och kanel och strö över äpplena (mix the sugar and the cinnamon. Sprinkle over the apples)
3. Hacka samman smör och mjöl till en smulig deg och strö den jämnt över äpplena. (Mix the butter and flour to make dough. Crumble over the apples)
4. Grädda i ugnen i C 225 grader till äpplena är mjuka och pajen fått fin färg. (Cook at 425 degrees F until the apples are soft and the dough has a light brown color)
Denna äppelpaj åt vi på Thanksgiving 2009 hos B&B. (Carin & Gitan made this apple pie for Thanksgiving 2009 at Brittany & Benny's home).
Ingredients
6 medelstora äpple (6 Medium Apples)
150 g smör (10.5 Tablespoons Butter)
3 dl vetemjöl (1 1/4 cup flour)
kanel 1-2 tsk (1-2 teaspoons cinnamon)
socker 0,5 - 1 dl beroende på hur söta äpplena är (between 1/4 and 1/2 cups sugar depending on how sweet the apples are)
Directions
1. Skala och skiva äpplena lägg i en ugnsfast form (Peel and slice the apples. Lay them in a baking dish)
2. Blanda socker och kanel och strö över äpplena (mix the sugar and the cinnamon. Sprinkle over the apples)
3. Hacka samman smör och mjöl till en smulig deg och strö den jämnt över äpplena. (Mix the butter and flour to make dough. Crumble over the apples)
4. Grädda i ugnen i C 225 grader till äpplena är mjuka och pajen fått fin färg. (Cook at 425 degrees F until the apples are soft and the dough has a light brown color)
Denna äppelpaj åt vi på Thanksgiving 2009 hos B&B. (Carin & Gitan made this apple pie for Thanksgiving 2009 at Brittany & Benny's home).
Pepparkakor - Swedish Gingerbread cookies
Ingredients
1) 3 dl sirap
1.25 cups of "sirap". There is no direct substitute. They sell Sirap at IKEA. If I can't find "Sirap" I substitute light molasses or corn syrup (light or dark).
2) 3 dl vispgrädde
1.25 cup whipping cream
3) 3 hg smör (1 hg = 300 g)
1 1/3 cups butter
4) 150 g socker
2/3 cups sugar
5) 150 g farinsocker
3/4 cup brown sugar
6) 1 tsk kryddnejlika
1 tsp clove
7) 1 tsk kanel
1 tsp cinnamon
8) 1 tsk ingefära
1 tsp ginger
9) 1 tsk pomeransskal
1 tsp pomegranite rind. You can substitute orange rind
10) 1 tsk bikarbonat ( blandas med lite mjöl )
1 tsp baking soda - mix with a little flour
11) ca 1,5 l vetemjöl
approximately 7.5 cups flour
Directions
1) Smält smöret i en gryta, ( låt det svalna lite )
Melt butter in a pan (let cool a little). Add to mixing bowl.
2) häll i vispgrädde, socker, farinsocker och sirap.
Add whipping cream, sugar, brown sugar, and sirap (molasses or corn syrup) to the mixing bowl. Mix.
3) Blanda kryddorna och bikarbonat och häll i smeten.
Mix the spices and baking soda and pour into the batter
4) Rör ner mjölet i grytan, rör om väl till en jämn smet.
Stir the flour into the batter
5) Låt stå i kylskåp över natten.
Let stand in the fridge over night
6) Ev behövs mer mjöl till utbakningen.
More flour is needed for rolling the cookies and cutting the shapes
7) Gräddas i 200 gr C ca 5 min eller till fin färg.
Cook at 400 degrees F or until the cookies have a nice color (5-10 minutes, depending on the size and thickness of the cookies).
1) 3 dl sirap
1.25 cups of "sirap". There is no direct substitute. They sell Sirap at IKEA. If I can't find "Sirap" I substitute light molasses or corn syrup (light or dark).
2) 3 dl vispgrädde
1.25 cup whipping cream
3) 3 hg smör (1 hg = 300 g)
1 1/3 cups butter
4) 150 g socker
2/3 cups sugar
5) 150 g farinsocker
3/4 cup brown sugar
6) 1 tsk kryddnejlika
1 tsp clove
7) 1 tsk kanel
1 tsp cinnamon
8) 1 tsk ingefära
1 tsp ginger
9) 1 tsk pomeransskal
1 tsp pomegranite rind. You can substitute orange rind
10) 1 tsk bikarbonat ( blandas med lite mjöl )
1 tsp baking soda - mix with a little flour
11) ca 1,5 l vetemjöl
approximately 7.5 cups flour
Directions
1) Smält smöret i en gryta, ( låt det svalna lite )
Melt butter in a pan (let cool a little). Add to mixing bowl.
2) häll i vispgrädde, socker, farinsocker och sirap.
Add whipping cream, sugar, brown sugar, and sirap (molasses or corn syrup) to the mixing bowl. Mix.
3) Blanda kryddorna och bikarbonat och häll i smeten.
Mix the spices and baking soda and pour into the batter
4) Rör ner mjölet i grytan, rör om väl till en jämn smet.
Stir the flour into the batter
5) Låt stå i kylskåp över natten.
Let stand in the fridge over night
6) Ev behövs mer mjöl till utbakningen.
More flour is needed for rolling the cookies and cutting the shapes
7) Gräddas i 200 gr C ca 5 min eller till fin färg.
Cook at 400 degrees F or until the cookies have a nice color (5-10 minutes, depending on the size and thickness of the cookies).
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