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Entries in Vegetarian (107)

Saturday
Aug292009

Spinach Lasagna


The inspiration for this meal came from here, Joelen's Culinary Adventures. I had completely planned on making separate lasagnas in small foil loaf pans and freezing them, like she had mentioned, as it is just the 2 of us in our home, but unfortunately we didn't have the foil pans so I made it the regular way in a 9X13 baking dish. I omitted the sausage she has in her recipe, and instead I added spinach, because I had some in the fridge. I paired this lasagna with the Parmesan Garlic Breadsticks. This was a delicious meal and I'm glad I have leftovers. In fact, I may even heat one up for lunch right now!


1 package No Boil Lasagna Sheets
1.5 jars Pasta Sauce
1.5 packages Shredded Italian Blend Cheese
1 container Ricotta Cheese
2 tablespoons Parsley (I didn't have fresh so I used dried)
Salt, Pepper, Garlic Powder, Parmesan Cheese--to taste
*1/2 package of Frozen Spinach, thawed and squeezed (I added this ingredient)

In a small bowl, combine the ricotta, 1 1/2 cups shredded cheese, parsley, and spinach. Add salt, pepper, and garlic powder to taste.

Spray a 9X13 baking pan with non-stick spray. Pour some sauce on the bottom of the pan so that the pasta has some liquid to help it cook. Wet the pasta sheets and place 4 on the bottom of the pan. Pour a little more sauce on top of the pasta sheets, then add half of the ricotta mixture. Sprinkle some additional shredded cheese and a handful of grated parmesan on top of the ricotta mixture. Then, add more sauce on top of that. Repeat the next layer using the rest of the ricotta mixture. Top the mixture with the final layer of pasta sheets, more sauce, and some shredded cheese & parmesan cheese.

Bake at 350 degrees (I actually baked it at 400 because of the breadsticks) for about 35-40 minutes. Allow the lasagna to cool before cutting into squares.

Sunday
Aug162009

Veggie Burgers


Joel and I live relatively close to Niagara Falls, which in turn, means we are close to the Niagara Wine Trail (both the American and Canadian). Last fall, we went up to Niagara-on-the-Lake for the afternoon to walk around. While we were there, he found a cookbook that he absolutely loved, so he bought it. Its called Recipes From Wine Country by Tony DeLuca, the executive chef of Hillebrand Estates Winery. We haven't made too many things from it, but everything we have made so far is spectacular!


My parents bought us a grill for our second bridal shower, so I thought that it was fitting to make our first meal on the grill with them here to enjoy it. They came over for dinner tonight, and whenever they do, I like to try new recipes. I've never heard a complaint about any of the recipes I have tried on them either, so that is a good thing! Tonight, the menu consisted of these veggie burgers, baked beans, a tomato salad, a cucumber salad, and key lime meltaways for dessert.

1 1/2 cups Grated Carrot
1 cup Grated Celery
1 cup Grated Onion
1/2 cup Grated Red Pepper (Its very hard to grate a pepper, so I just chopped it very finely)
1/2 cup Grated Green Pepper
3/4 cup Ground Walnuts
1 cup Scallions, finely chopped
2 Eggs
Hot Sauce, to taste
Sesame Oil, to taste
Salt & White Pepper, to taste
1 cup Ground Cracker Crumbs or Bread Crumbs (I used cracker crumbs)
I also added a tiny bit of finely chopped Hot Banana Pepper for spice

*Originally the recipe calls to bake these, in which case you will need:
2 tablespoons Unsalted Butter
2 tablespoons Olive Oil

Put the grated carrots, celery, onion, and peppers into a colander let it drain for 1 hour. (I lined my colander with a paper towel so that none of the grated veggies fell out of the holes). Squeeze as much excess liquid out of the vegetables as possible and then place them into a large mixing bowl, then add the walnuts, scallions, eggs, hot sauce, sesame oil, and salt & pepper. Finally, add the cracker crumbs and mix until slightly firm. Using your hands, shape the mixture into 6 patties.

Here is where my version of the recipe differs from the original. We then placed the patties onto a foil lined grill and grilled until fully cooked; about 5-10 minutes. The original recipe says to bake the burgers on an oiled and buttered pan at 400 degrees for 10 minutes on each side.




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