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...
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it! Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Rees made this recently based on a Yotam Ottolenghi recipe. The following is what Rees made. We want to try Yotam's recipe more closely but we were using what we had on hand. Yotam called for butter, and we omitted that, and I think we will continue to leave it out. Maybe it would be better with, but it was still good without the extra fat. The tomato salsa was really good on top. Avocado Butter on toast with Tomato Salsa Serves 2-4 Ingredients : 2-3 very ripe avocados (about 9 oz of flesh) 3 limes (want about 2 tsp zest & 2 Tbsp juice) salt 1 tsp fennel (this wasn't in the recipe but what we included since we didn't have tarragon) 1/2 cup fresh tarragon, roughly chopped (we didn't have this but would like to try it) 1/2 cup fresh dill, roughly chopped (I noticed Rees didn't use all of the half cup) 7 oz cherry tomatoes, quartered 2 Tbsp olive oil black pepper 4 slices of bread 1 small garlic clove, peeled and halved 1/4 tsp cumin Directions...
Thanks, Meagan for doing this.
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