Spinach and Cheese Pie

Ingredients 

12 oz cottage cheese

2 c grated cheddar cheese (I buy the bag already grated)

1 package chopped spinach/or fresh

3 eggs

3 T flour

9” unbaked pie shell or make you own

 

opt: onions, mushrooms, leek, garlic, broccoli, asparagus, or your favorite veggie’s

Directions

Drain spinach and drain well

·      Fry the veggies

·      Combine chesses, eggs and flour in a bowl

·      Add vegies and mix up

·      Bake 400-435 for 40-60 minutes until puffy and browned

Implements

Comments

CAULIFLOWER SOUP A LA NIRELLE - 2014

Easy and light but you need a Trader Joe, which we now have in , and some 
Bangladeshi spices.

Ingredients

Everything is chunkily chopped, unless noted, because it will be creamed with an 
immersion wand right in the cooking pot.


1 head cauliflower cut into small bits, esp. The stems.  Discard central part
 1 large onion 
3 cloves garlic smashed
1 large potato, Russet is best
2 to 3 carrots, depending on size, finely chopped
1 stalk celery with leaves, finely chopped
A few grids of aromatic pepper
A big pinch of your fave Garam masala or Bangladesh five spice blend
4 cups TJoe free rang chicken broth, or reduced sodium
1 cup TJoe reduced sodium veggi broth, or a bit more if you like it

Directions

Make a white sauce while veggies are cooking, made of one cup milk, half cup 
Half and Half and half cup water.  Or just use 2% milk, 3Tablespoons flour, 1 
Tabs olive oil and 2 Tabs sweet butter.  Keep warm.

Put all veg and flavoring in large pot with 3 cups chicken soup, bring to gentle 
boil, reduce heat and cook very gently till veg is almost soft, then add 1 cup 
chicken broth and ditto for the veg broth, continue cooking till soft but not 
mushy.   I divide liquids so as not to overlook them, esp the veg broth.

Use wand to partially cream the soup, leaving some bite size bits.  NOW add the 
white sauce and stir with something but not the wand!  This makes it a bit 
fluffier.  Serve hot but do not cook more.  It heats up well in micro ondes.

Adjust spices and serve with fluffy grated cheddar cheese - let diners put a 
spoon full on top of their soup.

Implements

Immersion wand 

Comments

Makes a whole meal. Good with pita bread stuffed with coleslaw and Babaganoush,

or Hommos, and Boar salami wo preservatives, or hot dogs, or small meatballs,

chicken or the like, warmed up in the soup......

Squash and Hazelnut Lasagna - Sue Horwitz

Ingredients
For squash filling:
1 large onion chopped
1 hot pepper minced (optional)
3.5 lbs butternut squash, partly cooked, peeled, and cut into small cubes
2 cloves minced garlic
2 T chopped parsley
2 T chopped fresh sage
1 c. hazelnuts, roasted, skins rubbed off, then coarsely chopped

For sauce:
2 cloves garlic minced
3 T unsalted butter
5 T flour (whole wheat is best but can use white)
5 cups milk (can use some or all unsweetened soy milk)
1 bay leaf

Misc:
1/2 lb mozzarella grated
1 c. finely grated parmesan cheese
no-boil lasagna noodles

Directions
MAKE FILLING:
Cook hot pepper and onion in butter or oil until golden.
Add squash, garlic, salt & pepper to taste.
Cook, stirring occasionally, until squash is tender (may need to
add some water to keep it from sticking).
Remove from heat and stir in sage, parsley, nuts.

MAKE SAUCE:
Cook garlic in butter 1 minute.
Whisk in flour and cook, whisking, 5 mins.
Add milk in a stream, whisking.  (I like to heat the milk first)
Add bay leaf.
Bring to boil, whisking constantly.
Lower heat, simmer 10 mins whisking often.
Add salt and pepper to taste.
Remove bay leaf.

ASSEMBLE:
Preheat oven to 425.
Toss cheeses together.
Butter or oil a 13x9x2 inch baking dish.
Put 1/2 cup sauce in bottom.
Add pasta sheets (w/o overlap) then 1/2 of remaining sauce, then 1/2 of
filling, then 1/2 of cheese.  Repeat to form 2 layers.  (Or do 3 layers
if you have enough room and enough filling.)

Cover with foil.
Bake 30 mins.
Remove foil.
Bake 10-15 mins more until golden and bubbling.
Let stand 15 mins before serving.


Comments

Makes 6-8 servings (I think it's more like 10-12)

Leek Tart (Steven and Jessie)

Ingredients

6 Tbs butter

4 leeks finaely chopped

½ cup water

2 Tbs all purpose flour

Salt and pepper

1 egg

2 Tbs nonfat half and half

1 cup mild white cheddar cheese, grated

Pastry for 9 inch tart shell (eg, frozen pastry shell)

Directions

Heat 4 Tbs of the butter in a heavy saucepan, add leeks, and cook over low heat for 10 minutes. Add water, cover, and simmer gently for 20 to 25 minutes or until tender.

In another saucepan, melt the remaining 2 Tbs butter, blend in flour, and cook over medium heat until bubbling. Blend in leek mixture. Bring to a boil and season with salt and pepper. Remove from heat. Beat egg and half and half together, blend with leek mixture, and pour into unbaked pie shell. Sprinkle top with cheese. 

Bake in a preheated oven at 400F for 25-30 minutes or until cheese begins to brown.

Comments
This also works well as an appetizer.

Garbonzo Winter Squash Medley (Paul and Betsy )

Ingredients
Onion
Garlic
Ginger
Spice suggestions: salt, pepper, coriander, cinnamon

Fennel
Winter Squash, peeled and diced
Potato
Carrot
Chickpeas, drained and rinsed (I also remove outer peel, tedious, but seems to help with digestion-also keeps 5 year olds busy while the vegetables are cooking.)

Vegetable broth

Flour or Cornstarch

Directions
Sauté onion, garlic, ginger and spices. Add fennel. Stir in vegetables and cook about 2 minutes. Add broth and cook until just about tender then add garbanzo beans and cook until vegetables are tender. Thicken with flour or cornstarch dissolved first in water or broth.

Serve with rice, yogurt, chutney and relish.

Implements
Plain Yogurt
Chutney
Relish
Rice

Comments
Usually I do not have all the ingredients on hand for cookbook recipes, so inevitably adjustments are made to whatever is in the refrigerator. Therefore, in my refrigerator cookbook, I give no quantities for the ingredients. I assume that people will use this recipe as a guide to their own refrigerator creation. The above recipe was influenced by my experience with the Vegetable Curry in COOK’S Illustrated.

(from Mom’s Refrigerator Recipes, by Betsy Silverstein)

Indian Style Curry with Potatoes, Cauliflower, Peas, And Chickpeas (Paul and Betsy)

Ingredients
2 tblsp. curry powder
1 ½ tsp. garam masala (2 tsp. coriander, ½ tsp. black pepper, cardamom, ¼ tsp. cinnamon)
2 medium onions, chopped fine (2 cups)
12 oz. red potatoes, cut into ½” pieces)
3 med. cloves, minced (1 tbsp.)
1 tbsp. grated ginger
1-11/2 serrano chiles, minced
1 tbsp. tomato paste
½ cauliflower, 1 inch florets (4 cups)
1 14.5 oz. can diced tomatoes, pulsed in food processor until nearly smooth)
1 ¼ cups water
1 can chickpeas, drained and rinsed
¼ cup heavy cream or coconut milk

Directions
Toast curry and garam masala about 1 min. Remove and set aside. Sauté onions and potatoes until onions are caramelized and potatoes are golden brown, about 10 min. In center of pan, add a little oil. Stir in garlic, ginger, chile, and tomato paste, cook about 30 seconds. Stir in toasted spices, cook another minute. Stir in cauliflower, cook about 2 minutes. Stir in tomatoes, water, chickpeas, and 1 tsp. salt. Increase heat to med. high and bring to a boil, scraping bottom of pan to loosen browned bits. Cover and reduce heat to medium. Simmer until vegetables are tender, 10-15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve.

Implements
Plain Yogurt
Onion Relish
Cilantro-Mint Chutney
Mango Chutney

Comments
As usual we did not have all the ingredients. We used potatoes, cauliflower, eggplant, chickpeas, sweet potatoes, and green beans.
Especially nice to have with the yogurt, relish and chutneys.

Cilantro-Mint Chutney: Blenderize 1 tblsp. lemon, 1 jalapeno, seeded and minced, ½ cup fresh mint, ½ cup cilantro, 2 tblsp. yogurt, 21/2 tsp. minced ginger.

Onion relish: 1 cup sweet onion, finely chopped, ½ tsp. sweet paprika
1 tblsp. lime juice, ½ tsp. sugar, pinch cayenne, 1/8 tsp. salt.

from COOK’S Illustrated, May and June 2007, pg. 15.

Rice Con Queso (Wendy and Susan)

Ingredients
3 cups cooked brown rice (1 + ½ cups uncooked)
1 + ½ cups cooked black beans (1/3 cups uncooked black beans, soaked overnight and cooked for the same time that the rice takes, drained) A can of black beans, drained and rinsed, is also fine. Recently we have been varying the proportions of rice to beans
3 cloves garlic, minced
1 large onion, chopped
A little olive oil
1 small can chilis, chopped. We use 2-3 tbsp of “hoagie spread”, finely chopped hot peppers available in a tall jar in the grocery store. Adjust amount according to your desire for hotness.
½ lb part skim ricotta, thinned with skim milk or plain yogurt
¾ pound shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Directions
Saute onions and garlic in olive oil until transparent.
Mix rice, beans, onions, garlic, pepper spread.
Separately, mix the thinned ricotta with the Jack cheese.
Oil the casserole.
Starting and ending with a layer of the rice mixture, alternate layers of the rice mixture with layers of the cheese mixture.
Bake, uncovered, in a preheated oven at 350 for 45 minutes.
During the last few minutes of baking, sprinkle Cheddar on top.

Implements
Ovenproof casserole

Comments
From Frances Moore Lappe’s Diet for a Small Planet, with our annotations
Great for pot lucks and for eating outdoors in the sukkah. Tasty either piping hot or lukewarm.

Italian Gratin (David and Diane)

Ingredients
1 cup diced onions
3 Tablespoons chopped fresh basil
½ teaspoon salt
3 cups undrained italian seasoned crushed tomatoes (28 oz. can)
1 Tablespoon olive oil
¾ cup bread crumbs
1 garlic clove – crushed
¾ cup raw orzo
2 cups rinsed, stemmed, and chopped fresh spinach
4 cups sliced mushrooms
2 cups grated parmesan cheese

Directions
1. Serves 4 as main dish, Prep time 30 minutes, cook time 50 minutes
2. Preheat oven to 350 deg. F
3. Lightly oil an 11 x17 casserole dish
4. In a bowl, mix together the onions, basil, salt, and tomatoes. Set aside.
5. Warm the oil in a skillet and sauté the bread crumbs and garlic until bread crumbs are lightly browned
6. Spread ½ of tomato mixture on the bottom of the prepped casserole dish.
7. Sprinkle the uncooked orzo over the tomatoes
8. Layer the spinach, mushrooms, and 1 cup of cheese on top of the orzo.
9. Top with the rest of the tomato mixture.
10. Sprinkle the remaining cheese and finish with a layer of bread crumbs.
11. Cover tightly with foil or the casserole’s lid
12. Bake for 25 minutes, then uncover and bake for an additional 25 minutes until slightly browned.

Implements
Small mixing bowl
Casserole dish 11 x 17 with cover (or use tented foil)

Comments
Can eat this as a whole meal or as a side dish.

(from Moosewood New Classics)

Tofu Stuffed Portabellos (David and Diane)

Ingredients
3 Tablespoons veg. oil
1 cup diced onion
½ cup diced bell pepper (optional)
½ cup peeled and grated carrots
½ teaspoom dried oregano
½ teaspoon dried basil
1 cake (16 oz) firm tofu, pressed between paper towels and two plates (one above and one below) with heavy can or book on a top plate for 15 minutes, drain off any liquid and discard the soaked paper towels.
1/3 cup chopped walnuts
½ cup seasoned bread crumbs
1 Tablespoon tahini
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
4-6 large portabello mushrooms

Directions
1. Serves 4-6 , prep time 20 minutes, baking 20-30 minutes
2. Preheat oven to 400 deg. F
3. Heat 1 T of the oil in frying pan. Add the onions, pepper, carrots, oregano, and basil and sauté on medium heat for about 7 minutes, until onions are translucent.
4. Put the pressed tofu into the cuisenart (or a large bowl) and pulse as you mix in walnuts, bread crumbs, tahini, soy, and mustard.
5. Add the sautéed onion mixture and give one last twirl to mix
6. Carefully wash off the mushrooms and twist off the stems and discard them (or save for a soup).
7. Rinse mushrooms gently, pat fry, and drizzle with remaining oil.
8. Spray the baking pan with olive oil, place the mushroom caps on tray, cavity up, and fill each one with the mixture, mounding the filling high to use all of it up between the 4-6 caps.
9. Bake uncovered for 25-30 minutes until mushrooms release their juices and filling is set and slightly golden.

Implements
Small mixing bowl
Cuisenart machine
Baking pan

Comments
Can eat this as a whole meal or as a side dish. Could serve with rice if not on a low carb diet.

(from Moosewood New Classics)

Auntie Rubaiya’s Aloo Gobi (a staple in Deb & Phil’s home courtesy of Rubaiya Amin)

Ingredients
1 head cauliflower (cut into cubes)
4 medium potatoes (cut into cubes)
2 small onions (sliced)
2 tomatoes (cubed)
1/4 cup frozen peas
~1/8 cup peanut oil
~1/8 cup olive oil
(mix the oils 1:1)
1/2 tsp salt
4 cloves
1/2 tsp coriander seeds
1 Bay leaf
1.5 tsp Panch Foron Spice Mix*
1/2 cinnamon stick
1.5 Tbs fresh chopped garlic
1 Tbs ginger
1.5 tsp cumin
1.5 tsp curry powder
fresh cilantro (chopped) (see comments)

*Panch Foron Blend
(Five Crackles or Five Spice)
3 Tbs fenugreek seeds
4 Tbs black mustard seeds
3 Tbs fennel seeds
3 Tbs cumin seeds
1.5 Tbs black onion (C/Kalonji) seeds

Directions
Boil cubed cauliflower and potatoes in ~2 qts water plus 1/2 tsp salt until soft. Drain water, reserving 1/2 cup.

Into sauce pan, put 1/4 cup 1:1 mix peanut & olive oils.
Add: cloves, coriander seeds, bay leaf, Panch Foron Spice Mix, & cinnamon stick.
Sautee (med-high heat) onions in the oils with spices until light brown.
Add: garlic and ginger.
Sautee another 2 minutes until golden.
Add: cumin, curry powder, tomatoes, and peas.
Cover & cook 3-4 minutes.
Add: reserved water, if needed, to coat entire mixture.

Gently stir in boiled cauliflower and potatoes.

Serve garnished with chopped fresh cilantro

Implements
Good size pot (holds 2 qt water + cauliflower + potatoes)
Big sauce pan
Stirring implements
chopping board + knife(s)

Comments
If only dried cilantro available, add 1/2 tsp with tomatoes.

Once one accumulates the relevant spices, this is actually quite easy to make. It also reheats nicely and is good cold as well.

Serve with some rice. Goes with many main courses or can be the main course.

Portabello Reuben (David and Diane)

Ingredients
Easy Russian Dressing

¼ cup diced tomato
1/3 cup prepared mayonnaise
1 Tble chopped scallions
1 tsp. horseradish
1 tsp. cider vineger
½ tsp. salt
¼ tsp. ground black pepper
1 tsp. tomato paste (optional)

Cooked Portabello Mushrooms

3 Tble olive Oil
2 garlic cloved minced or pressed
Dash of salt and ground black pepper
4 portabellos, rinsed and dried (abiout 8 oz)

Sandwich

Rye bread, or Whole Wheat Pita
4 sliced cooked portabello mushrooms
1 cup drained sauerkraut
1 ½ cup grated Swiss cheese

Directions
1. Cook the mushrooms.
a. Preheat the oven to 400 or turn on the broiler
b. Combine the oil, garlic, salt and pepper in a small bowl.
c. Remove the stems from the portabellos and slice caps into ½ to ¾ inch thick slices.
d. Toss sliced mushrooms with the oil mixture and lay out on a baking sheet at least 1 inch apart.
e. Bake on one side to 4 to 8 minutes, then turn over with a spatula and bake for 4 to 8 minutes until tender and juicy. If broiling go 3-5 minutes on a side. Remove from oven and set aside.
2. Prepare the sauce
a. Combine all the dressing ingredients in a belnder or food processor and puree until smooth and creamy.
3. Grate the cheese
4. Lay 4 pitas on the baking sheet that used to have the mushrooms. Spread dressing liberally on the top side.Layer each pita with ¼ of the reserved mushroom slices, ¼ of the DRAINED sauerkraut, and a generous 1/3 cup of the grated cheese. You can add another later of dressing and a second slice of bread if you like. We prefer these open face with just bread on the bottom.
5. Bake for about 4 minutes until cheese is melted. Serve immediately

Implements
Small mixing bowl
Baking pan

Comments
This can be a lunch or dinner dish, created with thick sliced hearty bread, or as we prefer it on whole Wheat Pita, not cut open.

(from Moosewood New Classics)

Potato Latkes (Nahmin Horwitz)

Ingredients
6 med potatoes – not necessary to peel (shredded)
2 med onion (chopped)
3 eggs
2/3 cup flour
2 teaspoons salt
3 cloves garlic (finely chopped)

Directions
Potatoes, onion, eggs, flour, garlic, salt, – MIX WELL
Oil so hot the batter sizzles.
Squish thin in pan seems to be less greasy than if thick.

Pissaladiere or Tomato Tart (Caroline and Dan)

Ingredients
1/4 lb shortcrust pastry (preferably homemade and with some wholemeal flour in it for better taste and texture)
1 lb tomatoes
1 onion
2 cloves garlic
1/2 oz butter
3 sprigs fresh parsley
4 sprigs fresh thyme
2 tablespoons tomato puree
2 eggs
4 oz grated cheese

optional
12 anchovy fillets
black olives

Directions
Line an 8 inch quiche tin with the pastry. I then bake it blind for 5 - 10 minutes (because we hate soggy pastry!).
Nick the skins of the tomatoes. Place in a mixing basin and cover with boiling water. Stand for at least one minute, drain and peel away the skins. Halve the tomatoes, remove the seeds and chop tomato flesh coarsely. Peel and finely chop the onion and garlic. Melt the butter in a heavy bottomed saucepan, add onion, garlic, chopped herbs, tomatoes, tomato puree and seasoning to taste. Cover with a lid and cook very gently for about ten minutes.
Draw the pan off the heat, cool for a few minutes, then add gently beaten eggs and the cheese.
Decorate with olives and anchovies if desired
Bake in the centre of a moderately hot oven for about 40 minutes.
Serve warm with salad.

Tofu Pizza (Betsy and Paul)

Ingredients
Tofu:
1 lb brown tofu
3 Tbs tahini
1 tsp garlic powder, or fresh garlic
1 Tsp salt
1 Tsp onion powder, or fresh onion
soy sauce to taste

Cashew Cheese Sauce:
1 16 oz can sweet red pimientos, or yellow pepper
2 Tbs. Tahini
1 Tbs. Yeast flakes (opt) or flour
1 cup raw cashews
½ cup lemon juice
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 1/2 cup water

Directions
Tofu: Slice tofu into pieces (or try breaking up into texture of ground beef). In a saute pan, brown tofu with tahini, salt, onion and garlic until almost brown then add soy sauce to taste.

Cashew Cheese Sauce: Blend until smooth (Note: this “cheese” sauce can be used with macaroni and cheese).

Fixing the pizza:
Use your favorite pizza crust, we used Bobili. Layer the pizza with tomato sauce, tofu, and your favorite pizza toppings and then the cheese sauce. Bake at 350 for 20-30 minutes.

Comments
As our family moves towards eating less meat we have been experimenting with Tofu. Some dishes are rejected by all of us, many are tolerated by some and enjoyed by others. The following recipe for pizza was one of our best successes yet, one we all enjoyed and even offered to friends. Please know that I rarely make any dish the same way twice. So, here is the basic idea from which you can create.

Crispy Tofu (David and Diane)

Ingredients
1 package (16 oz.) soft tofu or 1 package regular-firm tofu, drained.
¼ tsp cayenne
¼ tsp salt
¼ tsp white pepper
2 eggs
1 cup flour
½ cup Japanese bread crumbs (panko)

Sauce
1/3 cup vegetable broth
1 Tbs soy sauce
1 Tbs Chinese rice wine or dry sherry
1 ½ tsp sugar
1 tsp sesame oil
¾ tsp cornstarch
2 Tbs cooking oil

Directions
Getting Ready:
Cut tofu in half horizontally to make 2 pieces, each about ¾ inch thick. Cut each half into quarters to make a total of 8 rectangles.

In a small bowl, combine cayenne, salt, pepper. In a wide bowl beat eggs. On a plate combine flour and panko.

Combine sauce ingredients in a pan (or microwave on high for three minutes)

Cooking:
Bring a pot of water to a simmer. Add tofu and parboil for two minutes. Lift out with a slotted spoon. Pat dry with paper towels. Sprinkle with cayenne mixture.

Place wide non-stick frying pan over medium heat until hot. Add oil, swirling to coat sides. Dip tofu pieces in egg, drain briefly, then dip in flour-bread crumb mixture. Cook, turning once until golden brown, 2-3 minutes on each side. Remove pan from heat.

Heat sauce until it boils and thickens, You can carefully add some corn starch to speed thickening. Add the starch to a small amount of liquid in a small bowl first, then blend in the thick paste to the rest of the sauce – otherwise clumping will occur.

Pour sauce onto serving plate. Arrange tofu on sauce.

Can be combined with broiled, marinated asparagus and hydrated shitake mushrooms on the same plate.

Serve with rice.

Gazpacho (Allen)

Ingredients
- 28 oz cans of tomatoes
1 green pepper-chopped
1 cucumber-skinned and seeds removed
5 pieces of hard Spanish bread
(or 4 slices white bread, crusts removed)
1 Tbs ground cumin
2 or 3 cloves garlic-mashed
1/4 tsp paprika
1/2 cup olive oil
1-1/4 tsp salt
5 tbs wine vinegar
1/4 cup mayonnaise

Garnishes including
1 green pepper-chopped
1 onion-chopped
1 cucumber-skinned, seeded, chopped
4 Roma tomatoes-seeded and chopped
5 slices bread-crusts removed and chopped

Directions
Drain tomatoes and reserve liquid (about 1 cup)
Soak bread in water and squeeze out
Chop pepper, cuke, and bread and place in bowl
Mix mayonnaise, vinegar, salt, oil, garlic and spices
in another bowl
Place half of the tomatoes and half of the other ingredients
in the blender, mix vigorously, and pour into saucepan
Repeat with the remaining ingredients
Check the consistency and add the reserved tomatoe juice
to thin. If you still are not satisfied add some water.
Chill at least for 2 hours. Overnight is better
Serve the soup and pass around the five bowls
of garnishes.

Implements
Blender
5 quart saucepan
5 bowls for garnishes
2 small mixing bowls

Comments
This recipe comes from a friend of mine who found
it in Madrid back in 1967 at a restaurant by the
name of Corral de Morales. He likes to make it and
I like to eat it. If you can't find Spanish bread I would
go for chibata.

Serves about six people

Pasta with Creamy Pumpkin Sauce (Steven and Jessie)

Ingredients
About 10 oz angel-hair or thin spaghetti (can use multigrain if desired)
1 shallot
3 cloves garlic
2 sprigs sage leaves
1-2 Tbs olive oil
¾ cup canned pumpkin puree
¾ cup chicken broth
½ cup low-fat milk
Kosher salt
Black pepper
¼ cup grated parmesan

Directions
Cook pasta according to package directions. Mince the shallot and garlic, finely chop the sage.

Heat the oil in a large saucepan and add the shallot and garlic; cook for about 3 minutes, stirring until they have softened. Add the pumpkin, chicken broth, milk and half of the sage. Reduce the heat and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper; keep warm on the lowest setting.

Drain the pasta and add to the sauce, then add 2 Tbs of the cheese and mix well. Divide among the individual plates and sprinkle with the remaining 2 Tbs of cheese and the remaining sage.


Comments
Can also add some toasted chopped walnuts. It’s a nice post-Thanksgiving dish and a great way to use any leftover pumpkin.

Pesto Lasagne (Hanne and Diana)

Ingredients
1 cup pesto sauce (If homemade, use less oil than usual. If store-bought, drain off any oil from the top)
2 cups Bechamel Sauce—
½ stick butter
2 cloves peeled garlic, cut in half
¼ cup flour
1 ½ tsp. salt
lots of freshly ground pepper
a pinch nutmeg
2 cups whole milk or ½ and ½, heated in microwave (not boiled)
¼ cup white wine.
Melt butter and whisk in flour. Gradually add milk to the butter/flour mixture. Let bubble, whisk, then lower heat and cook for 10 minutes, whisking occasionally. Add wine.

Lasagne noodles, cooked till just tender. Fresh is best! -use the Barilla no-boil lasagna noodles, since they’re thinner. Dunk the noodles in boiling water for a minute to soften slightly. They’ll cook more when the lasagna is in the oven, but since you don’t use as much sauce as in American-style lasagna, they can dry out without this step. (You can do this the day before—just roll the cooked pasta up in kitchen towels jelly-roll style, put in a large Ziploc, and refrigerate. Let come to room temp before assembling lasagna.)

1 ball fresh mozzarella. Avoid the pre-shredded packaged stuff
¼ cup freshly-grated Parmesan cheese

Directions
When making sauce- You can make this the day before and gently reheat before using. You may need to thin it with a bit more milk, since it thickens as it stands. Don’t try to use it if it’s cold, or you won’t be able to spread it over the pasta

1. Dunk pasta in boiling water until just tender—no more than 2 minutes. Lay onto a few
2. Meanwhile, make the bechamel sauce, as detailed above.
3. Bechamel sauce- Melt butter, add garlic, spices, gradually flour and add milk, cook for 10 minutes
4. Then stir in the pesto.
5. Shred the mozzarella.
6. Butter a lasagna pan. Pour a thin layer of sauce onto the bottom.
7. Place a layer of lasagna noodles onto the sauce
8. Spread on a thin layer of sauce.
9. Sprinkle with a bit of mozzarella, then a bit of parmesan.
10. Repeat layering pasta, sauce, cheese until you have 3 or 4 layers. You may have leftover sauce, which is great tossed with pasta as a Cook’s Treat.
Bake in a 400 oven for 20-30 minutes, or until golden on top. Let rest for 10 minutes before slicing. Even better the next day! If there’s excess oil on top, blot with paper towels to remove

Implements
Heavy pan for sauce
Large oven proof pan to bake it all in

Comments
This is northern Italian lasagna. The layers are very thin, with the filling acting more as a condiment to the pasta. Do not overload the layers with sauce and cheese, or it’ll get heavy. You want this to be thin and delicate. I often double this recipe. This freezes well, if you only bake it for 15 minutes, then cool, cover well, and freeze. To reheat, place frozen pan in a 400 oven until hot and lightly browned.

Macaroni and Cheese-Lower Fat (David and Diane)

Ingredients
1 ½ cup 1% cottage cheese
1 ½ cup buttermilk ( I make this up from the dried kind which seems to last forever in the ‘fridge)
1 tsp dried mustard or 1 Tbs Dijon mustard
pinch cayenne
¼ tsp nutmeg (fresh ground if possible)
½ tsp salt
¼ tsp ground black pepper
¼ cup grated onions
10 hydrated sun-dried tomatoes - chopped
1 cup grated extra-sharp Cheddar cheese
½ pound UNCOOKED elbow macaroni
2 Tbs finely grated parmesan or romano cheese
¼ cup bread crumbs

Directions
This is faster than the traditional M&C, and better for you too! Made with UNCOOKED macaroni. Neat!

Preheat oven to 375 deg. F.

Prepare a 9-10 inch square baking pan with light coating of olive oil or cooking spray.

In a blender (too wet for food processor) combine cottage cheese, dry buttermilk powder and appropriate amount of water, mustard, cayenne, nutmeg, salt, and pepper until smooth

In a large bowl combine pureed mixture with the onions, cheddar cheese, sun dried tomatoes and uncooked macaroni. Stir well. Pour mixture into the baking dish. Push any tomato parts down with a chop stick so they are not sticking out.

Combine parmesan cheese and bread crumbs and sprinkle over the top. (Can use grape nuts as a replacement for bread crumbs too)

Bake for about 45 minutes, until topping is browned and center is firm.

Chili- With or Without Meat (Diana and Hanne)

Ingredients
Onion
Crushed garlic
Ground turkey or ground meat
And kind of vegetables that you like –zucchini, eggplant, parsnip, mushrooms, red pepper
8 oz. can of tomato sauce
Large can of diced tomatoes
can of kidney beans
1 teaspoon each of cumin, chili powder, red pepper

Directions
fry onion, garlic and ground turkey(if you use it)
Add everything else
simmer for 2-3 hours

Implements
Dutch oven pot

Comments
This is very easy and the amounts are for someone who doesn’t like spicy foods at all, so everyone should adjust the spices