Lasagna

This is Jason's mom's recipe for Lasagna. It is Jason's favorite. 

Sauce:

1 1/2 lbs ground meat

3 garlic cloves, crushed

1 onion, chopped

3 ribs celery, chopped

1 bell pepper, chopped

1 t oregano

1 t basil

1 t parsley

salt and pepper

1 large can (28 oz) crushed tomatoes

1 15 oz can tomato sauce

Brown meat. Add garlic, onion, celery, bell pepper, and seasonings. Cook for several minutes, until onions begin to soften. Add tomatoes and sauce. Simmer for about 15 minutes. Remove from heat.

Filling:

1 c ricotta cheese

1 c cottage cheese

1 c mozzarella cheese

1 c cheddar cheese

1/2 of small package of frozen spinach, cooked and drained well

1 egg

Mix all ingredients together.

Pasta:

1 box lasagna

Cook pasta as directed on package until "al dente" (not hard, not soft). Lay each piece of pasta on towel after cooking while waiting to put meal together.

Now it is time to put it all together. Put half of the meat sauce in bottom of 9x13 pan. Cover with pasta, then cheese mixture, then more pasta, then remaining meat sauce. Top with grated cheese.

Bake at 350 for 30 minutes, until edges are bubbly. Remove from oven and let stand 20 minutes before serving. 

Chicken Tikka Masala II

4 chicken breasts cut into 1" pieces
2 garlic cloves, chopped
1" fresh ginger, chopped
14 oz can diced tomatoes
4 T plain yogurt
1 onion, diced
2 T oil
2 T masala curry
salt and pepper
1 T flour
1/4 c water
3 T chopped cilantro

Put garlic, ginger, tomatoes, and yogurt in blender until smooth. Set aside.

In large skillet heat oil. Add onions. Brown onions for 3-4 minutes. Add masala curry and fry for 1 more minute, stirring occasionally. Add the tomato mixture and chicken to onions. Season with salt and pepper.

Mix cornstarch with water and slowly add to tomato mixture. Bring to boil, stirring constantly. Cover and let simmer for 15 minutes.

Before serving add cilantro. Serve over rice.

Honey Chicken Over Snow Pea Rice

Here's another great recipe that comes from a friend.

1 T butter

1 1/2 c long grain rice

salt and pepper

5 c chicken stock

zest and juice of 1 lemon

2 large handfulls of snowpeas

2 T olive oil

2 lbs chicken, cut into bite-size pieces

1/2 t crushed red pepper flakes (optional)

1 large onion, diced

3 garlic cloves, chopped

3 inch piece of fresh ginger - peeled and grated

3 T honey

1 T cornstarch

Melt butter in saucepan. Add rice and salt and pepper. Lightly brown rice for a few minutes. Add 3 1/2 c chicken stock and lemon zest. Bring to a boil, cover, reduce heat, and let simmer for about 20 minutes. When rice has only about 3 minutes more to cook, lift lid and add snowpeas. Don't stir them in, just throw them on top of the rice. When rice is done, fluff rice, mixing in the snowpeas.

While rice is cooking, heat large skillet over medium heat. Add oil. Brown chicken for several minutes. Add salt and pepper, pepper flakes, onion, garlic, ginger, and honey. Cook for a few more minutes, stirring frequently. Add remaining 1 1/2 c chicken stock and bring to a boil. Reduce heat to a simmer. Mix cornstarch with a little bit of water. Add to chicken mixture. Mix thoroughly and cook for 2 more minutes until sauce thickens. Add lemon juice.

Serve the chicken over the rice.

*Tip for using fresh ginger* Store fresh ginger in the freezer (inside a freezer safe bag). It keeps longer and is easier to grate. When grating frozen ginger there is also no need to peel it before you grate it.

Taco Casserole

I just found this recipe that I had got from a friend years ago. I was hesitant to try it, because it didn't sound very good. My husband and I were both pleasantly surprised at the outcome. I will be making it again soon. It was so easy. I put it together in the morning and let it sit in the fridge until I was ready to put it in the oven. 

1 lb ground beef or turkey

1 onion, chopped

1 bell pepper, chopped

1 clove of garlic, minced

1 pkg taco seasoning

8 oz taco sauce (1 cup)

1 c sour cream

1 c cottage cheese

1 c crushed tortilla chips

1 c cheddar cheese

Heat oven to 400. Grease bottom of 2 qt casserole dish. 

In a skillet brown ground meat. Add onion, pepper, and garlic and cook until vegetables are tender. Add seasoning mix and taco sauce.

In a medium bowl, combine sour cream and cottage cheese.

Place half of the crushed chips in bottom of casserole dish. Add meat mixture, followed by cheese mixture. Top with cheese and remaining chips. Bake uncovered for 30 minutes or until cheese has melted.

Brownies w/Carrots and Spinach

Ok - so I'm sure the title has turned you off, but you really should try them. I just got this recipe from a friend, and they actually are yummy. They might not be the most incredible brownie I've ever tasted, but I definitely enjoyed eating it. Here it goes.

3 oz semi sweet chocolate
1/2 c carrot puree
1/2 c spinach puree
1/2 c brown sugar
1/4 c cocoa
2 T butter
2 t vanilla
2 egg whites
3/4 c flour (or oat flour)
1/2 t baking powder
1/2 t salt

Melt chocolate, being careful not to burn it (use a double boiler, or very low heat). In large bowl combine melted chocolate, carrot and spinach purees, sugar, cocoa, butter, and vanilla. Mix until smooth. Add egg whites. Mix well. Add flour, baking powder, and salt and mix until blended. Bake at 350 in a greased 8"x8" pan. Cool completely before cutting and serving. DO NOT SERVE UNTIL COOLED COMPLETELY. The brownies loose the taste of spinach as they cool.