Showing posts with label veggies/fruit. Show all posts
Showing posts with label veggies/fruit. Show all posts

Monday, May 12, 2014

Fried Morel Mushroom

 
 
 
Vyn spent the weekend with a friend's family and went morel mushroom hunting among other fun activities.  He can't stopped talking about the weekend.   They were able to find some morel mushrooms and Vyn brought some home.  Thank you very much "J".
 
I searched for a recipe online and found this from allrecipes.   Made it for dinner and we all loved it.  It's crunchy and tasty.  The aroma while they were frying was mouthwatering.
 
Fresh Morel Mushrooms, rinsed and cut into halves ready for flour and frying.
 


Monday, December 23, 2013

Cranberry Sauce


We got this from the Parade Magazine.  It is by Dorie Greenspan and has become a staple during Thanksgiving and Christmas in our home.  The hubby likes making and eating them.

Ingredients:

2 bags (12 oz. each) fresh cranberries
1 cup orange juice
1 cup apricot jam
3/4 cup sugar
1/2 tsp. ginger
1/4 lb. dried apricots, finely diced

The hubby personalized this recipe with a sprinkle of ground cloves, cinnamon and cardamom


Procedure:

Stir all the ingredients together in a large, heavy pot and bring to a boil.  Reduce the heat to medium

and cook, stirring, until the berries pop and the sauce starts to thinkened.  It will thicken much more as it cools about 8 minutes. 
Cool to room temperature, cover and chill.

Tuesday, July 9, 2013

Three Bean Salad


The hubby found this recipe in our newspaper and loved it.   He would asked for replenishment supply right after he finished what I have made.  To keep it different I would use different green beans, change different salad oils and vinegars.


Ingredients:

1/4 cup onion
1 rib celery, chopped
1 can green beans (or 2 cups fresh, cooked)
1 can yellow wax beans (or 2 cups fresh, cooked)
1 can red kidney beans
1 small can garbanzo beans or chickpeas

Dressing:

1/2 cup Chive Blosson Vinegar
1/2 cup salad oil
3/4 cup sugar (may use sugar substitute)
1/2 teaspoon salt
1/2 teaspoon pepper

I just use 1/2 cup sugar and don't like substitute sugar.
We used avocado oil which is the hubby's favorite and olive oil also.
The hubby made our own Chive Blosson vinegar and love its flavor and we also tried Fig infused Balsamic Vinegar.  We liked all the different combinations so far.

Drain all vegetables and put into a large bowl.  Put all dressing ingredients in a separate small bowl and mix well until sugar dissolves.  Add dressing to vegetables and toss.  Marinate several hours.  Serve well chilled.

Friday, June 1, 2012

Chinese Noodle Pancakes


I got curious about this dish when I saw it while surfing for something to make.  My noodle lover Vyn loves it without the greens of course.  A great simple vegetable dish from allrecipe.

Ingredients
  • 1 pound fresh Chinese wheat noodles
  • 1/2 pound fresh asparagus
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 1 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons Chinese rice wine or sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon fermented black beans
  • 8 ounces spinach with stems, rinsed
  • 2 teaspoons dark sesame oil
  • salt and pepper to taste

Directions

  1. In a large pot of water boil noodles until al dente. Drain well. Rinse with cool water until the noodles are cool.
  2. Break off the tough ends of the asparagus, and cut the rest of the spears into 2-inch lengths. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the garlic and ginger, saute for 1 minute, make sure not to brown the garlic. Add the asparagus and 1/2 cup water. Simmer for 2 minutes.
  3. Put the cornstarch into a small mixing bowl, stir in the remaining 1/2 cup water and the rice wine or sherry. Stir well. Add this mixture, the soy sauce, and the fermented black beans, if you're using them, to the simmering vegetables. Let the sauce boil for a few seconds, add the spinach and stir until it wilts. Remove the skillet from the heat
  4. Heat the remaining oil in a skillet over high heat. Divide the noodles into four mounds, and place the mounds of noodles in the hot frying pan. Flatten the mounds in the frying pan so that more surface area will brown, reduce the heat to medium-high, and fry the cakes for at least 5 minutes, until they develop a golden-brown crust on the bottom. Turn the cakes over, and fry them for 3 minutes
  5. While the noodle cakes cook, reheat the vegetables and the sauce slightly. Add the sesame oil, salt and pepper to the vegetable mixture. Place the noodle cakes on plates, spoon the sauce and vegetables over and around the cakes, and serve.



Friday, April 13, 2012

Baked Eggplant Parmesan


A yummy easy to prepare eggplant recipe from Martha Stewart.   I used the small eggplant, had been craving for them.

Ingredients
  • Olive oil, for baking sheets
  • 2 large eggs
  • 3/4 cup plain dry breadcrumbs
  • 3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Coarse salt and ground pepper
  • 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
  • 6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
  • 1 1/2 cups shredded mozzarella

Directions

  1. Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
  2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
  3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Wednesday, August 10, 2011

Broiled Broccoli



Broiled broccoli from mantestedrecipes.

Ingredients

1 lb fresh broccoli florets
1/4 cup EVOO
3 cloves garlic (minced)
1/4 cup Asiago cheese
1/4 cup Parmesan cheese

Preparation:

1.  Preheat the broiler for high heat.  Bring a pot of water to a boil.  Add broccoli and cook 2 to 6 minutes until crisp tender.  Drain and set aside.



2.  Heat EVOO in a pan on medium heat.  Add garlic, then toss in broccoli to coat.  Put broccoli in an oven safe pan.  Sprinkle Asiago Parmesan over the entire dish.


3.  Set under broiler on high until cheese just turn golden brown.  Remove from broiler and serve.

Sunday, May 15, 2011

Cauliflower Curry


From the Betty Crocker Book on Slow Cooking.

Ingredients:

4 cups cauliflower
3 medium tomatoes, seeded and coarsely chopped
1 medium onion, chopped
1 can (14 ounces) coconut milk ( not cream)
1 tablespoon soy sauce
1 1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
6 ounces baby spinach leaves

Procedure:

1. Mix cauliflowerets, tomatoes and onions in 3 1/2 to 4 quart slow cooker.  Mix remaining ingredients except spinach; pour over vegetables.

2. Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets are tender.

3. Stir in spinach leaves.  Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender.  Spoon into small bowls to serve.

Thursday, April 28, 2011

Spinach and Cheese Casserole


Another Easter leftover recipe.  The kids did not like the spinach part of this dish.  But the hubby and I found it "yummy" so the recipe is here to stay for easy reference when the kids are ready for spinach.

From the book "Casseroles"

Ingredients:

1 box (10 oz) frozen chopped spinach
1 can (15 oz) Cheddar cheese soup
1 tablespoon mustard
1/2 pound deli ham, cut into 1/4 inch cubes
4 hard boiled eggs, chopped or sliced

As usual I forgot to buy an important ingredient (Cheddar cheese soup). So I made it. Scroll down to the next post  for recipe on the Cheddar cheese soup.


Procedure:

1.  Preheat oven to 350 degrees.

2.  In large saucepan, cook spinach according to package directions; drain well.

3.  Stir in soup, mustard and ham.

4.  Pour into 9x9 inch baking pan.  Top with eggs
4.  Bake 15 to 20 minutes or until heated through.

Sprinkle with paprika for added color before serving.

Saturday, January 29, 2011

Spinach-Cheese Pasta Casserole


From the book "Casseroles".  Delicious, cheesy meal everyone in the family will love.

Ingredients:

8 ounces uncooked pasta shells
2 eggs
1 cup ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (26 ounces) marinara sauce
1 teaspoon salt
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Procedure:

1. Preheat oven to 350 degrees.  Spray 1 1/2 quart round casserole with nonstick cooking spray.

2. Cook pasta according to package directions.  Drain.

3. Meanwhile, whisk eggs in large bowl until blended.  Add ricotta and spinach to eggs;  stir until combined.  Stir in pasta, marinara sauce and salt until pasta is well coated.  Pour into prepared dish.  Sprinkle mozzarella and Parmesan cheeses evenly over casserole.

4. Bake, covered, 30 minutes.  Uncover and bake 15 minutes or until hot and bubbly.

Tuesday, January 18, 2011

Luscious Vegetarian Lasagna


Got this one from the "Casseroles" book.  They named this dish perfectly.  It is very luscious and vegetarian.

Ingredients:

8 ounces lasagna noodles
1 can (14 1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped
1 can (12 ounces) tomato sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
Dash black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/2 teaspoons minced garlic
2 small zucchini, diced
1 large carrot, diced
1 green bell pepper, diced
8 ounces mushrooms, sliced
2 cups cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1 cup grated Parmesan or Romano cheese
1 cup shredded cheddar cheese
Parsley sprigs for garnish

Procedure:

1. Cook lasagna noodles according to package directions; drain

2. Place tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan.  Bring to a boil over high heat.  Reduce heat to low.  Simmer, uncovered, 6 to 10 minutes.


3. Heat oil in large skillet over medium-high heat.  Cook and stir onion and garlic until onion is golden.  Add zucchini, carrot, bell pepper and mushrooms.  Cook and stir 5 to 10 minutes or until vegetables are tender.  Stir vegetables into tomato mixture; bring to a boil.  Reduce heat to low.  Simmer, uncovered for 15 minutes.

4.  Preheat oven to 350 degrees.  Combinee mozzarella, cottage cheese and Parmesan cheese in large bowl; blend well.

5.  Spoon about 1 cup sauce in bottom of 12 X 8 inch baking pan.  Place a layer of noodles over sauce, then half the cheese mixture and half the remaining sauce.  Repeat layers of noodles, cheese mixture and sauce.

6.  Bake lasagna 30 to 45 minutes or until bubbly.  Let stand 10 minutes.  Garnish with parsley.

Friday, January 7, 2011

Pancit Bihon

Another comfort food from the Philippines.  Got it from Filipino food recipes


Pancit Bihon Ingredients:

1- 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:
1.Soak the pancit bihon noodles to soften for 10 minutes
2.Grease a large pan or wok with oil. Sauté garlic and onions.
3.Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
4.Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
5.Salt and pepper to taste.

Serve hot with sliced calamansi on the side.

Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Wednesday, December 29, 2010

Italian-Style Chicken and Vegetable Soup

From Cooking Club.  This soup is hearty and healthy.  Plus everybody loves it.

Ingredients:

4 (14.5-oz.) cans lower-sodium chicken broth (6 cups), divided
1 lb. boneless skinless chicken thighs
1 tablespoon olive oil
2 medium carrots, sliced diagonally (1/4 inch)
2 ribs celery, sliced (1/2 inch)
1 medium onion, chopped
1 medium zucchini, chopped (1/2 inch)
2 large garlic cloves, minced
1/2 teaspoon dried oregano
3/4 cup ditalini or other small pasta
1 cup canned white beans, drained, rinsed
1/4 cup chopped fresh parsley

Procedure:

1. Bring 3 cups of the broth to a gentle simmer in large skillet over medium heat. Add chicken; simmer 8 minutes, turning once. Remove from heat; let stand, covered, 10 minutes or until chicken is no longer pink in center. Remove chicken; shred. Reserve poaching liquid.

2. Meanwhile, heat oil in heavy large pot over medium heat until hot. Cook carrots, celery and onion 5 minutes or until beginning to soften. Add zucchini; cook 6 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in oregano.

3. Add reserved poaching liquid and remaining 3 cups broth to pot; bring to a boil. Add pasta. Simmer over medium heat 8 minutes or until pasta is al dente. Stir in beans and chicken; cook 1 minute or until heated through. Stir in parsley.

Stir-Fried Sirloin with Bok Choy


Stir-Fry is great for when the time is crunch.  Great for busy mamas.  It includes the meat and the veggies so you have all the necessary ingredients for a healthful dish.  Got this from Cooking Club.

Ingredients:

1/4 cup lower-sodium soy sauce
1/4 cup water
1 1/2 tablespoons sugar
1 tablespoon rice vinegar
2 teaspoons cornstarch
2 tablespoons canola oil, divided
1 1/4 lb. beef sirloin steak, sliced (1/4 inch thick)
2 medium carrots, sliced (1/4 inch)
1 lb. bok choy, leaves and stems separated, each sliced (1 inch)
3 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
6 oz. snow peas
2 tablespoons chopped green onions

Procedure:
1. Combine soy sauce, water, sugar, vinegar and cornstarch in small bowl until blended.

2. Heat large nonstick skillet or wok over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook beef 2 to 4 minutes or until browned but still pink in center, stirring frequently. Remove beef.

3. Heat remaining 1 tablespoon oil in same skillet until hot. Cook carrots 3 minutes, stirring occasionally. Stir in bok choy stems, garlic and ginger; stir-fry 2 minutes. Add bok choy leaves and snow peas; stir-fry 2 minutes. Stir in soy sauce mixture; simmer 1 minute or until sauce thickens.

4. Return beef and any accumulated juices to skillet; cook 1 to 2 minutes or until heated through. Sprinkle with green onions.

Monday, December 27, 2010

Four Mushroom-Cheese Baked Penne


From cooking club.  I have my doubts when I tried this recipe since my six year old is not really a fan for mushrooms.  But this dish is a HIT.  I chopped the mushrooms so they are just small chunky stuff on the pasta dish and the different cheeses makes it yummy as well.

Ingredients:

2 cups water
1 oz. dried porcini mushrooms
2 1/2 to 3 cups whole milk
1 lb. penne (tube-shaped pasta)
1/4 cup unsalted butter
4 oz. button mushrooms, chopped
4 oz. crimini mushrooms, chopped
4 oz. shiitake mushrooms, stems discarded, caps chopped
2 teaspoons minced garlic
1/4 cup all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded Manchego or Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
4 oz. mozzarella cheese, thinly sliced

Procedure:

1. Heat oven to 350°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Bring water and porcini mushrooms to a boil in medium saucepan. Reduce heat to low; simmer, covered, 5 minutes. Remove from heat; let stand, covered, 10 minutes.

2. Remove mushrooms from liquid; chop. Strain soaking liquid through coffee filter to remove any sediment; add enough milk to soaking liquid to measure 4 cups total.

3. Meanwhile, cook pasta according to package directions; drain.

4. Melt butter in large pot over medium heat. Add button, crimini and shiitake mushrooms; cook 10 minutes or until golden brown, stirring frequently. Add garlic; cook and stir 1 minute or until fragrant.

5. Sprinkle mushrooms with flour; reduce heat to low. Cook 5 minutes or until flour is lightly browned, stirring frequently. Stir in milk mixture, cream and salt. Increase heat to medium-high; bring to a boil. Boil gently 3 to 5 minutes or until slightly thickened, stirring occasionally and adjusting heat as necessary.

6. Stir in pasta, shredded mozzarella, cheddar, Manchego, Parmesan, porcini mushrooms and parsley until well-blended. Spoon into baking dish; top with sliced mozzarella. (Recipe can be made to this point 1 day ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)

7. Bake 35 to 45 minutes or until top is browned and bubbly.

Monday, November 22, 2010

Asian Fish and Veggie Packets

I tried this tonight.  Never made a packet meal before.  This is my first time and my six year old says it smells and taste like restaurant food....



Got this from cookingclub

Ingredients

For the sauce
2 tablespoons stir-fry sauce
1 teaspoon dark sesame oil
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/4 teaspoon Asian chili-garlic sauce

Fish
3 cups sliced napa cabbage
1/2 cup julienned or coarsely shredded carrot
8 oz firm white-fleshed fish fillets, such as striped bass, halibut, grouper; red snapper or tiliapia ( I used this ), cut into 2 pieces
1 tablespoon sliced green onion; white part only

Procedure

1. Heat oven to 400 degrees. Fold 2 (12x15 inch) pieces parchment paper or foil sprayed with cooking spray in half to make 71/2x 12 inch rectangles.  Round off corners to make half-moon shape.

2. Combine all sauce ingredients insmall bowl.  Toss cabbage, carrot and 2 teaspoons of the sauce in medium bowl.

3. If fish is thicker than 1 inch, place in cutting board.  Butterfly fish to open like a book.  Otherwise, use fillets as is.

4. Open parchment paper.  Place half of the cabbage mixture on one side of fold; top with piece of fish.  Spread with half of the remaining sauce; sprinkle with half of the green onion.  Fold other half of paper over ingredients; fold edges to seal.  Place on baking sheet.  Repeat with remaining ingredients and parchment.

5. Bake 15 to 17 minutes or until packets are puffed and fish just begins to flake.

Wednesday, November 10, 2010

Chop Suey

Chop suey from pinoyrecie



Ingredients:

1/4 kilo pork, sliced into small pieces ( you can substitute chicken or beef of omit the meat, up to you )
1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2″ long pieces
3 stalks celery, cut into 2″ long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste

I like my chop suey with bean sprouts so I added a cup.

Chopsuey Cooking Instructions:

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of  stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

3. Salt and pepper to taste.

Serve hot with rice.

Thursday, November 4, 2010

Green Beans with Almonds

From williams - sonoma





Ingredients:                                                            

Coarse salt, to taste

2 lb. slender green beans, trimmed                           

1/2 cup slivered blanched almonds

2 Tbs. unsalted butter

1 Tbs. olive oil

4 shallots, thinly sliced

Freshly ground pepper, to taste

2 Tbs. chopped fresh flat-leaf parsley

Directions:

1. Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water and pat dry with paper towels. Set aside. (The beans can be prepared up to this point 1 day in advance, covered tightly and refrigerated until ready to use.)

2. In a large fry pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes. Transfer to a plate and set aside.

3. In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the beans. Sauté, stirring continuously, until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve immediately.

Monday, October 18, 2010

Carrot, Apple and Celery Soup

From Quick and Easy Soups.  Another way for the kids to have their veggies.   They thought it is apple sauce...Use your favorite dessert apple rather than the cooking variety which will be too sour.

Ingredients:

2 lbs. Carrots
1 medium onion, chopped
3 stalks celery, trimmed and diced
1 quart fresh vegetable stock
3 medium sized dessert apples
2 tablespoons tomato paste
1 bay leaf
2 teaspoon super fine sugar
1/4 large lemon
salt and pepper
celery leaves, washed and shredded to garnish

Directions:

1. Placed the prepared carrots, onion and celery in a large saucepan and add the stock.  Bring to boil, cover and simmer for 10 minutes.

2. Meanwhile, peel, core and dice 2 apples.  Add the pieces of apple, tomato paste, bay leaf and sugar to the saucepan and bring to boil.  Reduce heat, half cover and allow to simmer for 20 minutes.  Remove and discard the bay leaf.

3. Wash, core and cut the remaining apple into thin slices, leaving on the skin.

4. Place the apple slices in a small saucepan and squeeze over the lemon juice.  Heat the apple slices gently and simmer for 1-2 minutes until tender.

5. Drain the apple slices and set aside until required.

6. Place the carrot and apple mixture in a blender or food processor and blend until smooth.

7. Gently re-heat the soup if necessary and season with salt and pepper to taste.  Serve the soup topped with the reserved apple slices and shredded celery leaves.

Tuesday, September 21, 2010

Creamy Baked Corn

From Cooking for Two.  If you have the time but would rather do something else than being over the stove.  Just mix and bake. 

1 can (8 3/4 ounces) cream style corn
8 saltines, crushed
1 tablespoon butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/4 cup milk

In a small bowl, combine the corn saltines, butter, salt and pepper.  Transfer to a shallow 2 cup baking dish coated with nonstick cooking spray.

In a small bowl, whisk egg and milk; pour over corn mixture.  Bake, uncovered at 350 degrees for 40-45 minutes or until top is golden brown.

Friday, August 20, 2010

Creamy Vegetable Lasagna

Sent to "Cooking for 2" by Susan Masirovitz

This recipe is a delight it makes my 6 and 2 year olds eat vegetables without any complains.

1/2 cup grated Parmesan cheese, divided
1/3 cup ricotta cheese
1/3 cup mayonnaise
2 tablespoons milk
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 no-cook lasagna noodles
2 cups chopped frozen broccoli-cauliflower blend
1/4 cup shredded mozzarella cheese

In a small bowl, combine 2 tablespoons Parmesan cheese, ricotta chese, mayonnaise, milk, basil,thyme, salt and pepper.  Spread 1/4 cup into an 8x4x2 inch glass loaf pan coated with nonstick cooking spray.
Layer with one noodle, 1/4 cup cheese mixture, 1 cup vegetables and 2 tablespoons Parmesan cheese.  Repeat layers.  Top with the third noodle and remaining cheese mixture.  Sprinkle with mozzarella and remaining Parmesan.
Cover and bake at 400 degrees for 25 minutes.  Uncover;bake for another 10-13 minutes or until brown and bubbly.