My mom helped me with this recipe. Great Lasagne!
1 large can crushed tomatoes
1 large can petite diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 Tbsp. sugar
6 cloves garlic, pressed
3 Tbsp. extra-virgin olive oil
1 medium onion
1/2 green bell pepper, finely diced
coarse ground black pepper
2 small packages frozen chopped spinach
1 Tbsp. butter
salt
1 lb. ground round
1/2 lb. extra firm tofu in water, which has been frozen and thawed
1/2 onion
1 large clove garlic, pressed
salt
coarse ground pepper
1 lb. "no boil" curly edge lasagne noodles
8 oz. shredded cheddar and mozzarella
parmesan cheese
about 12 slices american cheese
2 1/4 C 4% milkfat small curd cottage cheese
vegetable oil spray
Peel onion, leaving whole, and microwave covered for 5 minutes. Use kitchen scissors to coarsely chop onion in bowl. Add 1 cup crushed tomatoes to blender. Add onion and blend well. Add to pot with remaining crushed tomatoes and petite diced tomatoes. Cook over medium low heat. Add olive oil, bell pepper, garlic, oregano, basil, pepper and sugar. When sauce is bubbly reduce heat to low and simmer for about 1 hr.
Remove spinach from packages and defrost on high in microwave, pouring off excess water. After spinach defrosted microwave on high for 2-3 minutes. Stirring often. Add butter and salt. Mix well.
Firmly squeeze excess moisture from tofu and crumble. Add ground round, tofu, 1/2 chopped onion and garlic to skillet. Cook until ground beef is browned. Add salt and pepper.
Lasagne Layers:
(1) sauce to cover bottom of 12 x 8 x 3-inch lasagne pan (sprayed with Pam first)
(2) lasagne noodles
(3) Beef mixture combined with some of the sauce
(4) lasagne noodles
(5) spinach
(6) American cheese slices
(7) cottage cheese
(8) lasagne noodles
(9) tomato sauce
(10) sprinkle lightly with parmesan cheese
(11) cheddar-mozzarella cheese
(12) more parmesan cheese
Bake at 350F for 45 minutes. Wait 30 minutes before serving.
Tuesday, February 15, 2011
MEXICAN BLACK BEANS
I love the black beans at Cuco's Mexican restaurant. I found ideas for my recipe at Epicurious.com, which has recipes from Gourmet, and Bon Appetit! magazines. The beans will cook down a lot.
3 lbs. black beans
1 quart Organic Swanson's chicken broth
1 1/2 heads of garlic, pressed
juice of 2 limes
1 Tablespoon or more ground cumin
2 to 3 teaspoons or more cayenne
1 or more jalapeno peppers, seeded and chopped
salt to taste
extra-virgin olive oil
shredded Monterey Jack cheese
plain non-fat yogurt
Soak beans 8 hrs. or overnight. Discard soaking water. Add chicken broth. Add enough water to cover beans well. Bring to a boil and simmer for 2 hrs, adding more water as needed. Refrigerate overnight. Add lime juice, cumin, cayenne, garlic, jalapeno, and salt while heating over medium heat. Simmer, stirring often until too thick to simmer--about 1-2 hrs, adjusting seasonings as needed. Mash beans. To each serving add 1 teaspoon olive oil* and shredded Monterey Jack cheese. Heat in microwave for a few seconds to melt cheese. Top with about 1 tablespoon of yogurt, and slightly swirl it into the beans.
3 lbs. black beans
1 quart Organic Swanson's chicken broth
1 1/2 heads of garlic, pressed
juice of 2 limes
1 Tablespoon or more ground cumin
2 to 3 teaspoons or more cayenne
1 or more jalapeno peppers, seeded and chopped
salt to taste
extra-virgin olive oil
shredded Monterey Jack cheese
plain non-fat yogurt
Soak beans 8 hrs. or overnight. Discard soaking water. Add chicken broth. Add enough water to cover beans well. Bring to a boil and simmer for 2 hrs, adding more water as needed. Refrigerate overnight. Add lime juice, cumin, cayenne, garlic, jalapeno, and salt while heating over medium heat. Simmer, stirring often until too thick to simmer--about 1-2 hrs, adjusting seasonings as needed. Mash beans. To each serving add 1 teaspoon olive oil* and shredded Monterey Jack cheese. Heat in microwave for a few seconds to melt cheese. Top with about 1 tablespoon of yogurt, and slightly swirl it into the beans.
LITE "CONDENSED MILK" DESSERT
This dessert can only be served immediately or a few hours after preparation or it begins to separate. It's very tasty!
32 oz. carton nonfat yogurt (Walmart brand is fine)
12 oz. can evaporated skim milk
1/4-1/2 tsp. True Lemon (crystalized lemon)
10-12 packets of Splenda (or to taste)
Line a colander with 4 layers of cheesecloth. Pour yogurt on top of cheesecloth. Strain for about 30 minutes. Discard or reserve the whey for another use. Pour in evaporated milk. Stir, adding remaining ingredients. Beat with an electric mixer at high speed for about 3-5 minutes. Serve immediately or chill before serving.
12 oz. evap. skim milk----------480 calories
32 oz. nonfat yogurt-------------480 calories
__________________________________
TOTAL = 960 calories
1/4 or 1 serving = 240
Sodium per serving = 260 mg.
32 oz. carton nonfat yogurt (Walmart brand is fine)
12 oz. can evaporated skim milk
1/4-1/2 tsp. True Lemon (crystalized lemon)
10-12 packets of Splenda (or to taste)
Line a colander with 4 layers of cheesecloth. Pour yogurt on top of cheesecloth. Strain for about 30 minutes. Discard or reserve the whey for another use. Pour in evaporated milk. Stir, adding remaining ingredients. Beat with an electric mixer at high speed for about 3-5 minutes. Serve immediately or chill before serving.
12 oz. evap. skim milk----------480 calories
32 oz. nonfat yogurt-------------480 calories
__________________________________
TOTAL = 960 calories
1/4 or 1 serving = 240
Sodium per serving = 260 mg.
ITALIAN STYLE LENTILS A LA BLEU
This is a very hearty dish, which bursts with lively Italian flavor-- the bleu cheese brings additional verve!
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
ITALIAN MUSHROOMS FLORENTINE
large pkg. whole mushroom (from Sam's), washed
vegetable oil spray
small can Italian tomato paste with garlic
1 medium onion, peeled and microwaved whole
coarse ground black pepper
cayenne
cumin
1 Tbsp. extra-virgin olive oil
fresh steamed spinach
Remove 1/2 inch from mushroom stems and half mushrooms. Place in sauce pan which has been sprayed with vegetable oil spray. Cook mushrooms dry covered with lid on medium high, stirring often to prevent burning. Continue cooking until mushrooms brown, lots of juice cooks out of mushrooms and mushrooms are tender. Remove mushrooms and reserve. To mushroom juice add tomato paste, blend well. Add onion blenderized in about 1/2 cup of water. Mix well and cook over low heat until steaming hot. Add mushrooms, pepper, cayenne and olive oil. Cook on low for about 2 minutes.
Spoon mushrooms and sauce over fresh steamed spinach. Sprinkle with cumin and serve.
vegetable oil spray
small can Italian tomato paste with garlic
1 medium onion, peeled and microwaved whole
coarse ground black pepper
cayenne
cumin
1 Tbsp. extra-virgin olive oil
fresh steamed spinach
Remove 1/2 inch from mushroom stems and half mushrooms. Place in sauce pan which has been sprayed with vegetable oil spray. Cook mushrooms dry covered with lid on medium high, stirring often to prevent burning. Continue cooking until mushrooms brown, lots of juice cooks out of mushrooms and mushrooms are tender. Remove mushrooms and reserve. To mushroom juice add tomato paste, blend well. Add onion blenderized in about 1/2 cup of water. Mix well and cook over low heat until steaming hot. Add mushrooms, pepper, cayenne and olive oil. Cook on low for about 2 minutes.
Spoon mushrooms and sauce over fresh steamed spinach. Sprinkle with cumin and serve.
HEARTY POTTAGE
Providing beta-carotene, lycopene, cruciferous veggie, dark green veggies and legumes*, in a hodgepodge of Southern favorites, this wholesome one-dish-meal helps you to achieve important requirements for robust good health.
Your kitchen might look like you had a wild party!
2 qt. homemade chicken or turkey broth
1/2 lb. dried black-eyed peas (no presoaking needed)
1 medium sweet potato, microwaved till done
1 large onion, microwaved till done
5-6 green onions, cut in 2-inch slices
3 cloves garlic, pressed or minced
6 oz. tomato paste
1 small head of cabbage, cut in 1/2-inch slices
1/2 green bell pepper, in small 1-inch long strips, sauteed
3 large mushrooms, in 1/2-inch cubes, sauteed
4 drops of Tabasco
coarsely ground black pepper
Cavender's All Purpose Greek Seasoning (to lightly season)
3 tbsp. extra-virgin olive oil
vegetable oil spray
Wash and drain black-eyed peas. Add 1 qt. homemade broth to a sauce pan. Add peas and partially cook (for about 15-20 minutes). Add 2 cups of homemade broth to blender. Slice microwaved sweet potato in eighths and puree with the broth. Add to black-eyed peas. Add another 2 cups of homemade broth to blender. Coarsely chop microwaved onion and puree with the broth. Add to black-eyed peas. Add tomato paste and mix thoroughly.
Spray a large pot with vegetable oil spray. Add cabbage and 1/2 cup of water. Partially cook cabbage over medium heat, being careful to add additional water, a little at a time, as needed.
Add black-eyed pea mixture, green onions, garlic, black pepper and about 4-6 shakes of Cavender's Greek seasoning. Simmer until cabbage and black-eyed peas are done. Stir in green bell pepper, mushrooms and Tabasco and cook about one more minute. Stir in olive oil.
*Key:
beta-carotene - sweet potato
lycopene - tomato paste
cruciferous veggie - cabbage
dark green veggies - green onions, bell pepper
legumes - black-eyed peas
Your kitchen might look like you had a wild party!
2 qt. homemade chicken or turkey broth
1/2 lb. dried black-eyed peas (no presoaking needed)
1 medium sweet potato, microwaved till done
1 large onion, microwaved till done
5-6 green onions, cut in 2-inch slices
3 cloves garlic, pressed or minced
6 oz. tomato paste
1 small head of cabbage, cut in 1/2-inch slices
1/2 green bell pepper, in small 1-inch long strips, sauteed
3 large mushrooms, in 1/2-inch cubes, sauteed
4 drops of Tabasco
coarsely ground black pepper
Cavender's All Purpose Greek Seasoning (to lightly season)
3 tbsp. extra-virgin olive oil
vegetable oil spray
Wash and drain black-eyed peas. Add 1 qt. homemade broth to a sauce pan. Add peas and partially cook (for about 15-20 minutes). Add 2 cups of homemade broth to blender. Slice microwaved sweet potato in eighths and puree with the broth. Add to black-eyed peas. Add another 2 cups of homemade broth to blender. Coarsely chop microwaved onion and puree with the broth. Add to black-eyed peas. Add tomato paste and mix thoroughly.
Spray a large pot with vegetable oil spray. Add cabbage and 1/2 cup of water. Partially cook cabbage over medium heat, being careful to add additional water, a little at a time, as needed.
Add black-eyed pea mixture, green onions, garlic, black pepper and about 4-6 shakes of Cavender's Greek seasoning. Simmer until cabbage and black-eyed peas are done. Stir in green bell pepper, mushrooms and Tabasco and cook about one more minute. Stir in olive oil.
*Key:
beta-carotene - sweet potato
lycopene - tomato paste
cruciferous veggie - cabbage
dark green veggies - green onions, bell pepper
legumes - black-eyed peas
CREAMY PUMPKIN, KALE & BEAN SOUP
1 C beans (15 beans mix)
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste
Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.
Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.
Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.
Add evaporated milk to blender. Add onion and blend till smooth.
Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.
Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.
For the best flavor prepare a day ahead.
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste
Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.
Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.
Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.
Add evaporated milk to blender. Add onion and blend till smooth.
Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.
Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.
For the best flavor prepare a day ahead.
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