Vegetable Lasagna
From: swampbear (who got it from a friend)
1 teaspoon olive oil
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1 (26-ounce) bottle fat-free tomato basil pasta sauce
2 tablespoons commerical pesto
1 (15-ounce) carton part-skim ricotta cheese
Cooking spray
6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
3/4 cup (3 ounce) shredded part-skim mozzarella cheese
Preheat oven to 375º.
Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.
Tuesday, June 30, 2009
Monday, June 29, 2009
Banana Bread Muffins (Link)
Banana Bread Muffins
Shared by: FairyChatMom
From: allrecipes.com
Comments from FCM: The Banana Bread Muffins were good, with my variations: Butter instead of oil, only 3/4 cup of sugar, 4 bananas instead of 3, and no nuts (because we didn't have any.) So I guess it was almost an entirely new recipe.
Shared by: FairyChatMom
From: allrecipes.com
Comments from FCM: The Banana Bread Muffins were good, with my variations: Butter instead of oil, only 3/4 cup of sugar, 4 bananas instead of 3, and no nuts (because we didn't have any.) So I guess it was almost an entirely new recipe.
Sunday, June 28, 2009
Ice Cream Pie
Ice Cream Pie
From: IvoryTowerDenizen
Chocolate wafer pie crust (1.5 cup cookie crumbs mixed with 6 tbls melted buter)
Baked 350F 10-12 minutes
Cool
Freeze 20 minutes
Soften ice cream (I'm using vanilla fudge)
Fill pie pan half way with ice cream. Sprinkle with caramel topping and cookie crumbs.
Finish filling pie with ice cream
Drizzle with caramel topping.
Freeze 1 hour and top with fresh whipped cream.
From: IvoryTowerDenizen
Chocolate wafer pie crust (1.5 cup cookie crumbs mixed with 6 tbls melted buter)
Baked 350F 10-12 minutes
Cool
Freeze 20 minutes
Soften ice cream (I'm using vanilla fudge)
Fill pie pan half way with ice cream. Sprinkle with caramel topping and cookie crumbs.
Finish filling pie with ice cream
Drizzle with caramel topping.
Freeze 1 hour and top with fresh whipped cream.
Saturday, June 27, 2009
Oriental Cole Slaw III
Oriental Cole Slaw
From: FairyChatMom
1 Napa cabbage
3 to 5 scallions
2 pkgs Raman noodles, broken (discard seasoning packets)
1/2 cup sesame seeds
1/2 cup cashew halves (or almonds, or pistachios)
Chop cabbage & scallions and mix together. Refrigerate 2 hours. Saute seeds & cashews in 4Tbsp. butter. Toss with broken noodles. Drain. Mix with cabbage just before serving.
Dressing
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup sugar (I'm thinking I'd only use 1/4 cup - it was pretty sweet)
2 Tbsp soy sauce
Mix well. Dress cabbage with mixture immediately before serving.
This is VERY yum!! We had it with almonds because the person who brought it doesn't like cashews. She said she's had it with pistachios. Anyway, very yum!!
From: FairyChatMom
1 Napa cabbage
3 to 5 scallions
2 pkgs Raman noodles, broken (discard seasoning packets)
1/2 cup sesame seeds
1/2 cup cashew halves (or almonds, or pistachios)
Chop cabbage & scallions and mix together. Refrigerate 2 hours. Saute seeds & cashews in 4Tbsp. butter. Toss with broken noodles. Drain. Mix with cabbage just before serving.
Dressing
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup sugar (I'm thinking I'd only use 1/4 cup - it was pretty sweet)
2 Tbsp soy sauce
Mix well. Dress cabbage with mixture immediately before serving.
This is VERY yum!! We had it with almonds because the person who brought it doesn't like cashews. She said she's had it with pistachios. Anyway, very yum!!
Wednesday, June 17, 2009
Orange Poppy Seed Cake
Orange Poppy Seed Cake, modified from Jeanne Lemlin's Quick Vegetarian Pleasures cookbook
From: Blue-Sighted Shadow
Cake:
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt (1/2 tsp or less if using salted butter)
3 Tbs poppy seeds
1 cup butter, softened (salted is fine, just use less salt)
1 1/2 cups sugar
3 large eggs (Room temperature, not cold from the fridge.)
2 cups sour cream or plain yogurt (use 1 1/2 cups if you prefer a dryer cake)
1 Tbs orange extract
Glaze:
1 cup confectioners' sugar
1 1/2 Tbs warm water
1/2 tsp orange extract
Preheat oven to 350 F. Grease and flour a 10 cup bundt or tube cake pan. If you don't use flour, your cake will stick. Baker's Joy is fine. Mix the dry ingredients together. I usually mix everything together and then add the poppy seeds, otherwise they sink. In a separate bowl, cream the butter and sugar, until well, creamy. Beat in the eggs, then the sour cream and orange extract. Beat in the flour mixture, scraping the sides of the bowl as necessary. Scrape batter into the pan. Bake 50 - 55 minutes or until knife/toothpick/whatever comes out clean. Cool at least 15 minutes on a wire rack before turning the cake out, or it will stick and break in the pan. Cool completely before making the glaze. I usually make the cake the night before and make the glaze in the morning. If you don't wait for the cake to cool, the glaze will run and soak into the bottom of the cake. It's still delicious, just not as pretty. To make the glaze, combine the confectioners' sugar, water, and orange extract in a measuring cup with a spout and drizzle over the cake. Let the glaze harden for about 20 minutes before serving.
This cake freezes well, although it probably won't last that long. This more of a decadent breakfast treat than dessert. It goes well with coffee, hot chocolate or tea. Serves 12 - 16. Or 1. I made this cake for a friend on her birthday. She set it on the kitchen counter and when she came back in with the rest of her things, her husband had eaten the entire thing.
From: Blue-Sighted Shadow
Cake:
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt (1/2 tsp or less if using salted butter)
3 Tbs poppy seeds
1 cup butter, softened (salted is fine, just use less salt)
1 1/2 cups sugar
3 large eggs (Room temperature, not cold from the fridge.)
2 cups sour cream or plain yogurt (use 1 1/2 cups if you prefer a dryer cake)
1 Tbs orange extract
Glaze:
1 cup confectioners' sugar
1 1/2 Tbs warm water
1/2 tsp orange extract
Preheat oven to 350 F. Grease and flour a 10 cup bundt or tube cake pan. If you don't use flour, your cake will stick. Baker's Joy is fine. Mix the dry ingredients together. I usually mix everything together and then add the poppy seeds, otherwise they sink. In a separate bowl, cream the butter and sugar, until well, creamy. Beat in the eggs, then the sour cream and orange extract. Beat in the flour mixture, scraping the sides of the bowl as necessary. Scrape batter into the pan. Bake 50 - 55 minutes or until knife/toothpick/whatever comes out clean. Cool at least 15 minutes on a wire rack before turning the cake out, or it will stick and break in the pan. Cool completely before making the glaze. I usually make the cake the night before and make the glaze in the morning. If you don't wait for the cake to cool, the glaze will run and soak into the bottom of the cake. It's still delicious, just not as pretty. To make the glaze, combine the confectioners' sugar, water, and orange extract in a measuring cup with a spout and drizzle over the cake. Let the glaze harden for about 20 minutes before serving.
This cake freezes well, although it probably won't last that long. This more of a decadent breakfast treat than dessert. It goes well with coffee, hot chocolate or tea. Serves 12 - 16. Or 1. I made this cake for a friend on her birthday. She set it on the kitchen counter and when she came back in with the rest of her things, her husband had eaten the entire thing.
Thursday, June 11, 2009
Meatloaf on the Grill
Meatloaf on the Grill
From: FairyChatMom
The concensus is that meatloaf on the grill is good. If you wish to benefit from my experience, I offer this:
So there ya go!
From: FairyChatMom
The concensus is that meatloaf on the grill is good. If you wish to benefit from my experience, I offer this:
*Make the meatloaf thinner than you normally wouldI had the charcoal sitting at the lowest level and I closed the lid to make it oven-like.
*Have 2 spatulas ready
*Flip every 5 minutes or so, lest it burn
*If it's still not quite done, nuke it for 2 minutes on high
*Eat!
So there ya go!
Spanish Rice
Spanish Rice
From: Dolores Reborn
2 tsp olive oil
1/4 bell pepper, diced small
1/4 onion, diced small
1 clove garlic, minced
1 cup rice
2 cups chicken stock
1 tbs tomato paste (or tomato sauce, juice, or V8 - just use 1/4 cup and 1-3/4 cup stock)
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
pinch of saffron (optional)
Saute the veggies in a medium saucepot for a bit over medium heat. Add the rice and stir to coat with oil. Saute a bit more. Add the stock and tomato paste, add the seasonings, stir well. Raise heat and bring to a boil, then cover and reduce heat to simmer for 20 minutes.
From: Dolores Reborn
2 tsp olive oil
1/4 bell pepper, diced small
1/4 onion, diced small
1 clove garlic, minced
1 cup rice
2 cups chicken stock
1 tbs tomato paste (or tomato sauce, juice, or V8 - just use 1/4 cup and 1-3/4 cup stock)
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
pinch of saffron (optional)
Saute the veggies in a medium saucepot for a bit over medium heat. Add the rice and stir to coat with oil. Saute a bit more. Add the stock and tomato paste, add the seasonings, stir well. Raise heat and bring to a boil, then cover and reduce heat to simmer for 20 minutes.
Double chocolate, double ginger cookies
Double chocolate, double ginger cookies
From: taxi78cab, who says:
"...(I)inspired by the success of the crystalized ginger in the chocolate chip cookies last week, plus thoughts of Trader Joe's triple gingersnaps, plus Haze's lesbian chocolate gingerbread, I invented double chocolate, double ginger cookies. They were AMAZING!"
3/4 C butter (1 1/2 sticks)
1 C sugar
1 egg
1/4 C molasses
1 3/4 C flour
1/4 C cocoa powder (unsweetened)
1 Tbsp powdered ginger
1 tsp cinnamon (I used this but it's probably optional... so much going on that it really isn't noticeable.)
2 tsp baking soda
1/2 tsp salt
1 C chocolate chips
1 C small chunks of crystalized ginger
Preheat oven to 350.
Cream together butter and sugar. Beat in egg and molasses.
Mix together dry ingredients (flour, cocoa powder, spices, baking soda, and salt). Add a quarter at a time to the butter mixture and stir to combine. Repeat until all flour is incorporated.
Stir in chips and crystalized ginger. Mix to combine.
Drop by tablespoonful onto a greased baking sheet. Bake at 350 for 10-12 min.
From: taxi78cab, who says:
"...(I)inspired by the success of the crystalized ginger in the chocolate chip cookies last week, plus thoughts of Trader Joe's triple gingersnaps, plus Haze's lesbian chocolate gingerbread, I invented double chocolate, double ginger cookies. They were AMAZING!"
3/4 C butter (1 1/2 sticks)
1 C sugar
1 egg
1/4 C molasses
1 3/4 C flour
1/4 C cocoa powder (unsweetened)
1 Tbsp powdered ginger
1 tsp cinnamon (I used this but it's probably optional... so much going on that it really isn't noticeable.)
2 tsp baking soda
1/2 tsp salt
1 C chocolate chips
1 C small chunks of crystalized ginger
Preheat oven to 350.
Cream together butter and sugar. Beat in egg and molasses.
Mix together dry ingredients (flour, cocoa powder, spices, baking soda, and salt). Add a quarter at a time to the butter mixture and stir to combine. Repeat until all flour is incorporated.
Stir in chips and crystalized ginger. Mix to combine.
Drop by tablespoonful onto a greased baking sheet. Bake at 350 for 10-12 min.
Bacon-Brown Sugar Coffee Cake (Link)
Bacon-Brown Sugar Coffee Cake
Originally shared by: ???Shared again and highly recommended by: taxi78cab: "That stuff is gooooooooood! I highly recommend trying it if you're a bacon fan. It's coffee cake. That tastes like bacon. Seriously. Sounds weird, but the balance of sweetness and saltiness is great. I did add some of the rendered bacon fat into the brown sugar and oats, and I think that helped distribute the bacon-y goodness throughout the cake better. I'd try that if you make it."
She also recommends less sugar (1 cup instead of 1 1/4) and maybe less sugar in the topping.
Balushkies (Link)
Balushkies
Shared by: Dolores Reborn
From: Group Recipes, but originally mentioned on Diners, Drive-ins and Dives
Bobbio saw the episode and thought it sounded good (Bacon!, cabbage, onions and noodles). Rebo found the recipe for him. He has now made this and pronounced it good. He recommends reducing the amount of noodles.
Shared by: Dolores Reborn
From: Group Recipes, but originally mentioned on Diners, Drive-ins and Dives
Bobbio saw the episode and thought it sounded good (Bacon!, cabbage, onions and noodles). Rebo found the recipe for him. He has now made this and pronounced it good. He recommends reducing the amount of noodles.
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