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Archive for the ‘Pasta/Stir-Fry’ Category

Best Lagagna EVER!

Best. Lasagna. EVER.

I originally posted this in October 2005 (!) but thought I should update it with some photos.  Especially after the grief it added to my weekend.

It really is worth all of the hassle, though.  I promise.

INGREDIENTS:

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS:

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat.

Browned

Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt.

Adding stuff

Add diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Simmering

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Mmmmm…cheese.  And other stuff.

Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Mmmmm…lasagna.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

It’s about 10 calories a serving.  Give or take a couple of hundred calories.

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Shrimp stir fry

*

I made this tonight. It got the recipe from my current Real Simple magazine.

Who’s the Domestic Goddess NOW?

INGREDIENTS:

1 pound frozen peeled and deveined large shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450° F.

On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes.

Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice.

Serve with the shrimp.

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What’s orzo, you ask? It’s pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine

INGREDIENTS

3 Tbsp. butter
1 1/2 cups orzo
3 cups chicken broth (750ml)
1/2 cup grated parmesan
6 Tbsp. chopped basil or 1 1/2 tsp. dried
salt and pepper

DIRECTIONS

Melt butter in skillet over medium-high heat. Add orzo and saute 2 min. until slightly brown (watch closely as it can burn). Add broth and bring to a boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed…20 min. or more. Mix in parmesan and basil. Season with salt and pepper. Transfer to shallow bowl. Serves 6. A good alternative side-dish if you’re getting tired of rice.

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One of my favourite meals while pregnant…
Angella

INGREDIENTS:

Spaghetti, cooked
3 tablespoons olive oil
1/2 cup sliced and halved zucchini
1/2 cup sliced and halved yellow squash
3 cloves garlic, finely chopped
2 large tomatoes – peeled, seeded and chopped (I just dice them, and I’ve used canned before)
1/3 cup chopped fresh basil (or improvise)
1/3 cup shredded Parmesan cheese

DIRECTIONS:

HEAT oil in medium saucepan. Add zucchini, squash and garlic; cook for 3 minutes; Add tomatoes and basil; cook for 5 minutes or until hot and slightly thickened.

TOSS pasta with sauce. Garnish with Parmesan cheese.

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From my friend Lisa Robinson.
k

3 Italian sausages (mild or hot)
700 mL jar pasta sauce (I use Classico Italian sausage, peppers and onions)
1/2 cup salsa
1 1/2 cups uncooked fusilli pasta
approx 3/4 cups grated cheddar cheese

Preheat oven to 350 degrees. Boil water for pasta and cook about 10 min. Meanwhile remove sausage from casing, break up and brown. Add pasta sauce and salsa to sausage, bring to a boil, then reduce to a simmer, cover and cook 10 min. ( I usually time it so the pasta sauce is simmering while the pasta is cooking). After 10 minutes, drain the pasta, add it to the pasta sauce, and pour into a greased 11 x 7 dish. Top with cheese, cover with tin foil sprayed with Pam, and cook for 1/2 hour. Serve with garlic bread. Quick and delicious!

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This one is an absolute staple in the Bond house.

from Chatelaine, May 2003

3-4 boneless, skinless chicken breasts
1 large onion
3 celery stalks
1 large red pepper
1 T vegetable oil
1 1/2 – 2 tsp curry paste
400 ml can light coconut milk
10 oz can (284 mL) undiluted chicken broth
4 cups (1 L) fine dried egg noodles
2 cups frozen peas
1/2 cup coarsely chopped fresh coriander

1. Slice chicken into 1/2 inch thick strips. Slice onion in half, then thinly slice halves. Chop celery into 1/2 inch pieces. Core and seed pepper, then slice into thin strips.

2. Heat oil in a large wide saucepan or wok set over medium-high heat. Add 1 1/2 tsp curry paste or 2 tsp for fiery kick. Stir until fragrant, 30 sec. Add chicken and onion. Stir=fry until chicken is pale golden, 2-3 min. Add celery and pepper. Stir often until tender-crisp, 2-3 min. Stir in coconut milk and broth. Using a wooden spoon, scrape up bits from pan bottom to add flavour to dish.

3. Bring to a boil, then stir in noodles. Reduce heat to medium. Cover and stir often until noodles are tender, from 5-6 minutes. Stir in peas and coriander. Remove from heat. Taste, then add salt, if needed. Serve immediately.

SO GOOD!!!!

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