Lasagna

I love lasagna. Warm, cheesy, wonderful lasagna. And this is a fabulous lasagna recipe! You know how sometimes you make lasagna and it’s a bit runny when you cut it? Well, this one isn’t. The secret? Breadcrumbs! Who knew? I got this recipe from a cookbook that was written by a cousin of a friend, Shortcuts to Gourmet Cooking, by Frances Schaffer. It’s sort of a cooking/family  history cookbook with lots of great recipes.

Another beautiful thing about this lasagna recipe is how well you can tweak it to make it your family’s favorite. And because lasagna is a time intensive project, make two pans. One for tonight and one for the freezer. Or divide it in two smaller pans for smaller portions to put in the freezer.

This is also a chance to learn to make lasagna noodles, but you can use store-bought noodles if you prefer.

Okay, this recipe makes one pan. One BIG pan, so double it if you want to make another one for the freezer.

Lasagna
1 recipe pasta dough:
2 c. semolina flour or whole wheat flour
1 c. flour
3 large eggs
Spinach (optional)

In a mixer, or food processor, mix until has a crumbly appearance. Throw in some spinach leaves and continue processing until crumbly.

Gradually add ¼ to 1/3 cup water.

On a floured surface, knead until the right consistency – firm, not soft or sticky.

Place in bowl or plastic bag for 2 hours to allow dough to rest and absorb moisture. You can do this early in the day or the day before you assemble the lasagna.

1 recipe Tomato Sauce:
1 tbs. butter
¼ c. olive oil
2-5 cloves minced garlic
2 (46 oz.) cans tomato juice
1 (12 oz.) can tomato paste
2 tsp. basil
1 tsp. oregano

Sauté garlic in oil and butter.

I added a green pepper and an onion.

Add tomato juice and paste.

Marinara sauce from last year's garden.

Frozen tomatoes from last year's garden.

Simmer 2 hours.

Add herbs and simmer until the sauce thickens.

Again, you can do this in the morning, or the day before.

You can also add:
Onions
Leeks
Green bell peppers
Mushrooms
Whole tomatoes instead of tomato juice (I used whole frozen tomatoes, and some marinara sauce I had in the freezer)
Rosemary
Sugar
Pinch of cinnamon
Parsley

Lasagna:
¼ to ½ c. bread crumbs
1 (16 oz.) carton ricotta or cottage cheese
1 (16 oz.) package shredded mozzarella cheese
1 ½ - 2 lbs. lean ground meat, cooked until brown and crumbly
1 large onion, sautéed with meat
Kosher salt and pepper to taste

Have the meat ready.

To assemble:

Roll out the dough into 6 (9x6”) noodles – do not cook

Or use cooked lasagna noodles.

In a greased 9x13” baking dish, pour
1 ½ c. tomato sauce

Then layer:
2 noodles

½ cooked ground meat

I experimented with kale. Hmmm. I guess if I did it again, I'd blanch the kale for a few minutes. But I don't know if I'd do it again.

½ of the ricotta
½ of the shredded mozzarella

Sprinkle with ¼ - ½ c. bread crumbs – this stabilizes the filling

Pour on ½ - ¾ c. tomato sauce
Repeat layering  process.

Top with last 2 lasagna noodles
½ - ¾ c. tomato sauce or more

Bake until the edges become slightly brown and the center is somewhat firm (about an hour). Turn off oven and leave lasagna in oven for 30 minutes (really). Sprinkle with Parmesan cheese and more tomato sauce, if desired, for the last 15 minutes of resting time.

I promise your family/guests/friends, whoever eats this will be SO impressed. It’s just so delicious!

Curried Red Lentil Soup with Dried Cherries and Cilantro

Lentils are good and good for you! Fiber, high in protein and tasty. This soup is easy and delicious! I got it from Martha Stewart Living, March 2012, along with some other great lentil recipes. Enjoy!

Curried Red Lentil Soup with Dried Cherries and Cilantro
2 tsp. safflower oil
3 tbs. finely chopped peeled ginger
6 garlic cloves, finely chopped (2 tbs.)
1 large shallot, finely chopped (4 tbs.)
2 carrots, finely diced (about 1 cup)
2 tsp. curry powder (there are all sorts of curry powders - from mild to spicy hot. Use whatever tastes great to you)
Coarse salt
¾ c. unsweetened coconut milk
1 c. red lentils
1/3 c. dried cherries, cranberries or pomegranates
3 tbs. finely chopped cilantro, plus 3 tbs. leaves for garnish

Heat oil in a medium saucepan over medium heat. Add ginger,

garlic,

shallot (I couldn’t find a shallot at the store so I used half an onion), and carrots.

Cook, stirring often, until softened, about 7 minutes.

Add curry powder, and cook, stirring, about 1 minute.

Add 1 ¼ tsp. salt, ½ c. coconut milk, 4 c. water, and the lentils, and bring to a boil.

Reduce heat, cover, and simmer until lentils and carrots are tender, 10-12 minutes. With a slotted spoon, remove about a cup of the carrot/lentil mixture.

Puree the rest of the soup in a blender or with an immersion blender.

Return the vegetables to the pan. Reheat.

Stir the chopped cilantro and the cherries into the soup, ladle into bowls. Swirl in remaining ¼ c. coconut milk, and garnish with cherries and cilantro leaves.  4 servings.

Since it's still soup season, this is wonderful!

Lemon Cornmeal Cake

I had some extra lemons, and this recipe from the NPR website sounded scrumptious. And it is! I'm also trying to find recipes that do not use flour. This fits the bill!

The NPR website says: This cake is simple to make and utterly delicious. Light and fluffy from the butter, not too sweet and redolent of lemons, it's the perfect finish to serve at a winter lunch party — with a generous helping of whipped cream and perhaps a spoonful of fruit compote.

Lemon Cornmeal Cake
Makes 12 servings
1 cup (gluten-free) cornmeal
1/2 cup ground almonds (about 2/3 cup whole almonds ground to a meal in a food processor - see below)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 tablespoons finely grated lemon peel
1 cup sugar
2 large eggs
1/2 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 tablespoons coarse sugar, such as turbinado or organic sugar

Preheat oven to 350 degrees.

Butter a 9-inch cake pan with 2-inch-high sides (I used a springform cake pan). Dust pan with cornmeal, tapping out excess.

Sift cornmeal, ground almonds,

Making ground almonds

baking powder and salt into a medium bowl.

Using an electric mixer, beat butter in large bowl until smooth and fluffy. Beat in lemon peel.

Gradually add sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs one at a time,

beating well after each addition. Beat in sour cream, lemon juice and vanilla.

Fold in dry ingredients in three additions until just incorporated.

Transfer batter to pan and smooth top. Sprinkle with coarse sugar.

Bake cake until tester inserted into center comes out clean, 25 to 30 minutes. Cool in pan on rack 10 minutes.

Run knife around pan sides to loosen. Turn cake out onto plate, then turn onto a rack, coarse sugar side up (I just left it on the springform pan bottom and put it on a rack). Cool completely.

Well, we didn't let it cool and it was gone almost immediately. This is another keeper!