I've added a new Printing gadget which allows you to print JUST the recipe. At the bottom of each post, you'll see the little printing icon. I'm way excited about this little tool!
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
I thought this sounded and looked kind of weird when Isla made it, but turns out, it was yummy. Serves 4 Prep 10 minutes Cook 6-8 minutes Ingredients : 1 cup plain yogurt (greek is fine) 1 garlic clove, finely chopped or grated zest and juice from 1 lemon 1/2 lemon cut into wedges salt 4 eggs 1/2 tablespoon sesame oil 4 T butter 2 T crushed red pepper flakes or Aleppo pepper 1/3 tsp paprika 1 T sesame seeds Fresh parsley, basil, mint, and/or dill for serving (any combo works) Good hearty bread, or flat bread Directions : 1. In a small bowl, stir together the yogurt, garlic, lemon zest and juice and a pinch of salt. 2. In a small saucepan over medium heat, combine sesame oil, butter, lemon wedges, red pepper flakes, paprika and pinch of salt. Cook until lemon is browned, 3-4 minutes. Remove from the heat and discard lemon wedges. Stir in the sesame seeds. Set aside. 3. Poach or fry the eggs. 4. Spread the yogurt into the bottom of 4 bowls and add...
This is a hit in our family. I make chicken for the meat eaters and chickpeas for the non-meat eaters and everyone is happy. I serve this along side a slaw, sliced tomatoes, basmati rice or naan, and Tzatziki. Serves 4 Ingredients: For the Chicken Shawarma 2 T cornstarch 1 T salt 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 T cayenne 3/4 tsp ground cinnamon 2 T vegetable oil 1 lb 10 oz boneless chicken thighs, halved For the Garbanzo Beans 2 cans Garbanzo beans, drained 2 T cornstarch 1 T salt 1 tsp ground cumin 1 tsp paprika 1 tsp ground turmeric 1 T cayenne 3/4 tsp ground cinnamon 2 T vegetable oil Directions : 1. Preheat the oven to 350 F and lightly grease a 9x5 inch loaf pan 2. For the chicken, mix together the cornstarch, salt, cumin, paprika, turmeric, cayenne and cinnamon. 3. Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces o...
Thanks, Meagan for doing this.
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