A Cooking Thread

[elrohwen]

My Mexican Lasagna is basically this. Sorry for the lack of directions! I kind of add and subtract as I feel like for the day.

1 onion
2 peppers (red, green, orange, whatever)
2 cloves garlic
1-2 jalepenos

Cook in a dutch oven until softened.

Add chicken or ground meat if desired (I usually cut up a few chicken breasts). Cook.

Add one can black beans and two cans diced tomatoes (I like the ones with jalepenos).

Simmer for 10min. Add some cumin, chile powder, salt, and pepper to taste.

Layer in a 9x13 pan - cup filling, 2 tortillas, cheese, cup filling, 2 tortillas, etc, ending up with cheese on top. Bake, covered in foil for 45min at 350 degrees. Serve with sour cream.

 

[Gayletmom]

Now that fall is approaching, I think what I am more interesting in adding to my collection is things that I can do the night before, or in the morning - like marinating, one dish, casseroles, crock pot, what not that he can throw in the oven when he gets home. That way he isn't the only one always cooking....... and I think fall would be a perfect time to do those kinds of food.

Things that are novel and not just beef stroganoff, you know? Tried and true is always good. I have a TON of cookbooks as well, but its so nice to know someone else has already done it and it works!

Id be happy with whatever you're willing to share!

I second the motion for make ahead/ prep ahead type meals. I'm finding that my schedule is crazy a couple of afternoons a week and if I don't have something pre-cooked or at least pre-prepped I'm eating late.

 

[elrohwen]

If we're talking about pre-prepped, I should've added that the recipe I posted (and most lasagna recipes I guess) can be made the day before and put in the fridge. Just throw it in the oven (it will need longer to heat up though, maybe an hour) and you're ready to go. It would be great to make on a weekend and reheat on a weeknight dinner. It usually lasts us two full meals plus a lunch or two and DH is a BIG eater.

 

[iwannaprettyone]

This is a great thread. I will pull out some recipe cards later and contribute.

LTP- Yum, your food photos are literally eye candy to me

 

[House Cat]

I am going to wing a fruit lasagna. I'll be using crepes, blueberries, some form of sauce (maybe a sweetened ricotta) and probably a dollop of whipped cream for serving.

It'll be my first time making crepes and any non-traditional lasagna!

A sweetened Marscapone would be TDF in a fruit lasagna!!

 

[Gailey]

I'm only posting so the cooking thread won't be right next to the anal gland thread.

I have never laughed so much as I have done in the last 18 hours, but this takes the biscuit Lulu.

Great idea for a thread. I am in such a cooking rut these days, I'd really appreciate reading new ideas.

 

[Gailey]

Dang LTP, I'm not a squash fan, but I would sooo try that!!

Thanks, Packrat! I was in dire need of something to make for a vegetarian friend and knew I wanted to work in the cannelini beans. I've never been much of a squash fan either, but something about this lasagne really worked for me.

That Mexican Lasagne sounds delicioso!!!

Oh boy does this sound and look good . I'm going to try that tonight I think. I'll hold my hands up right now and say I will have to use pre-made pasta, but I will go to the Italian deli and buy it fresh!

For the squash Lauren, do you roast it slowly or quickly?

Thanks to everyone who posts recipes.

 

[somethingshiny]

Housecat~ I hadn't even thought of marscapone. That would be kind of like cheesecake! I'm going to make this tonight and I have to run to the store so I'll take a look for marscapone. Thanks for the suggestion!

 

[rhbgirl24]

The mexican lasagne is on the menu for tomorrow! Woo hoo will let you all know how it comes out.

 

[LaurenThePartier]

Dang LTP, I'm not a squash fan, but I would sooo try that!!

Thanks, Packrat! I was in dire need of something to make for a vegetarian friend and knew I wanted to work in the cannelini beans. I've never been much of a squash fan either, but something about this lasagne really worked for me.

That Mexican Lasagne sounds delicioso!!!

Oh boy does this sound and look good . I'm going to try that tonight I think. I'll hold my hands up right now and say I will have to use pre-made pasta, but I will go to the Italian deli and buy it fresh!

For the squash Lauren, do you roast it slowly or quickly?

Thanks to everyone who posts recipes.

I roasted it about 25-30 minutes at 375ish. Just so that it was fork tender.

You should throw some sweet (or hot) italian sausage in there. That sounds so good to me right now!

 

[Ninna]

The mexican lasagne is on the menu for tomorrow! Woo hoo will let you all know how it comes out.

Yay!
I'm working today, left the crock pot on this morning, hope that sauce turns OK for lasagna

 

[somethingshiny]

I made a "blasagna" last night! Actually I made two!

The first one was better tasting I think, but it looked awful!! It had crepes layered with apricot jam, ricotta mixed with vanilla pudding mix and sugar, and fresh blueberries, and whipped cream on top. I'll probably make this again but actually roll in it the crepe since it wasn't very pretty!

The second one was better according to JT. It had crepes layered with the same ricotta mixture above and blueberries simmered in a simple syrup with a bit of cornstarch added, and whipped cream on top. JT has decided this is better than french toast and wants me to make it "all the time!"

So, here are some pics. The first is the apricot jam and blueberry version. It looks like someone got to it first!

The next are the cooked blueberry version. Looking at JT, it's fist-licking good!

eta~OK, apparently these came out in reverse order, apricot is on bottom.

 

[somethingshiny]

bump


Did anyone make a lasagna?

Who wants to do next week's theme??

 

[Ninna]

Gorgeous Boy & nice looking Crepes somethingshiny!

I made a Meat lasagna for a gathering yesterday instead of the veggie I had in mind. It was easy but sauce yield was a bit too much!
I used the largest pyrex in the kitchen [16x11], family had some of it with pasta today and still have about a cup in the fridge

 

[Kaleigh]

Gorgeous Boy & nice looking Crepes somethingshiny!

I made a Meat lasagna for a gathering yesterday instead of the veggie I had in mind. It was easy but sauce yield was a bit too much!
I used the largest pyrex in the kitchen [16x11], family had some of it with pasta today and still have about a cup in the fridge

That looks delish Ninna!!

 

[stepcutgirl]

These look delish! I can't wait to try the Mexican lasagna this week! I also can't wait for dessert week! I just made a passion fruit cheesecake with dark chocolate ganash on top and I'm in cheesecake haven!

 

[diamondringlover]

hmmm I have a butternut squash that I bought to try something different and LTP I think your recipe might be what I do with it...its worth a shot...I can always order pizza if we hate it, lol, I have never had butternut squash I am trying to venture out and try new things

 

[Lulie]

Gorgeous Boy & nice looking Crepes somethingshiny!

That looks delish Ninna!!

Wow pictures everyone, do you mind sharing the recipe Nina? Thank You, K>.

 

[Ninna]

Thanks for the nice compliments ladies. I like to use good quality tomatoes and fresh herbs when I can:

Meat Lasagna

1 pound mild Italian sausage
1 pound lean ground beef
1 small onion, chopped [1/2C]
4-5 cloves of garlic, chopped
1 teaspoon Italian seasoning
1/2 ts salt
1/4 ts fresh ground black pepper
1/4 ts pepper flakes
1/4 ts dry thyme
1/4 ts dry marjoram
1/2 ts dry oregano
1/4 C fresh flat leaf parsley, chopped
1/2 C fresh basil, chopped
1 bay leaf

1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1 15 oz can tomato sauce
1 1/2 C good red wine
1/2 C water
1 tablespoon sugar

18 lasagna noodles
15-23 oz ricotta cheese [depending on the brand, I like Polly-O]
1 egg
1/4 teaspoon salt
pinch of nutmeg

3 C mozzarella cheese, shredded
6-8 slices of provolone cheese
[family uses freshly grated Reggiano and fresh Mozzarella instead of the provolone]

Directions

Heat a heavy skillet over medium heat. [or Dutch oven if you plan to cook the sauce there]. Drizzle 1 Tb olive oil and saute the onion until soften with a pinch of salt, add garlic cook for a few seconds..transfer all to the crock pot.

In the same skillet cook meats until no longer pink. Remove any visible fat. Add salt, seasonings, stir and cook for a minute, transfer all to the crock pot.
Pour 1/2c of water to the skillet, bring to a boil stirring to scrape any browned bits, pour over the items in the crock pot.
To the crock pot add: All the tomato sauces, sugar, wine and a bay leaf. Cover and cook on high for 4 1/2-5 hours. If using a Dutch oven, cover and simmer for about 2-2 1/2 hours, stirring occasionally to avoid scorching.

Noodles:
a] Soak them in hot tap water for 15 minutes or
b] Cook in salted water and a bit of olive oil for 6 minutes, drain and rinse with cool water.
c] Skip a & b if using fresh pasta.

In a mixing bowl, combine ricotta cheese with the egg, nutmeg and 1/4 teaspoon salt.

Preheat oven to 350 degrees F (190 C).

To assemble:
Drain noodles [if soaking]
Spread 2 cups of meat sauce on the bottom of a baking dish. Lay 6 noodles lengthwise over meat sauce overlapping slightly. Spread half of the ricotta cheese mixture over the noodles. Spread 1 1/2 C of meat sauce and sprinkle 1 C shredded mozzarella cheese.

Arrange 6 noodles over the cheese, spread last half of the ricotta mixture over the noodles, spread 1 1/2 C of meat sauce and top with 1 C of mozzarella.

Arrange the last 6 noodles over the mozzarella cheese, spread 1 1/2-2 C of meat sauce over the noodles, sprinkle last cup of shredded mozzarella cheese and 6 slices of torn provolone cheese.

Cover with foil and bake for one hour**. After the hour remove the foil and bake for additional 15-20 minutes or until golden brown.
Cool for 15 minutes before slicing.

* Can be made a day ahead, refrigerate, let stand 1 hour at room temperature before baking.
**If your sauce is warm bake for 45 minutes, uncover and bake for additional 20 minutes.

 

[doodle]

I made lasagna this week, too! Here's the version I used:

1. Preheat oven to 375 degrees F. Remove box labeled "Stouffer's Lasagna" from freezer. Remove tray from box. Do not vent. Do not remove film cover.

2. Place tray on a baking sheet on center rack in oven. Cook 70 minutes. Carefully remove cover. Continue cooking 10 minutes.

3. Using potholders and both hands, carefully remove baking sheet with tray from oven and let stand on baking sheet 5 minutes.

4. Try to be funny on PS about the fact that you're too unmotivated to make homemade lasagna. Offer to contribute something a little more enlightening when the desserts roll around.

 

[packrat]

hahahaha just like my mommy used to make!

 

[elrohwen]

I'll admit I failed at the lasagna challenge But I did make homemade pasta and sauce on Saturday night - that has to count for something right? Haha. Think of it as free-form lasagna.

 

[LaurenThePartier]

Yum, these pics are making me HUNGRY!!!!

Because I was inspired by some of these Mexican Lasagna Recipes, I decided to use some of my beer-braised pork shoulder up for a layered lasagna.

Ingredients:

• Leftover braised pork shoulder from my Pork Carnitas Tacos
  Leftover queso from my Queso Fundido
  1 can refried beans
  1 can fire roasted diced tomatoes, drained
  1-2 jalepenos, deseeded, deveined, and diced
  Brunoise (small dice) of 1/2 a red onion
  12 corn tortillas
  shredded chipotle cheddar cheese
  cilantro for garnish
  cooking spray
  salt and pepper
  several pinches of cayenne pepper

Directions:

Preheat the oven to 400 degrees. Prep a 9×9 baking dish with a bit of cooking spray.

Lay down 4 corn tortillas to cover the bottom of the dish. Then layer 1/3 of the pork, 1/3 of the queso, 1/3 of the jalepenos, 1/3 of the tomatoes, 1/3 of the red onions, and some salt, pepper, and cayenne pepper. Repeat this layering until you’re either out of room, or ingredients.

Top with shredded cheese and bake for 50 minutes to an hour until the cheese starts to become golden.

Remove from the oven and allow to cool for a few minutes before cutting into the casserole

Garnish with cilantro and serve.

Enjoy!

 

[Lulie]

Beautiful LTP!
Ninna, thanks for the recipe, I'll be making it soon--weather permitting

 

[dragonfly411]

Everyone's lasagna looks and sounds delicious (and I didn't get dinner tonight... now my stomach is growling).

Are we doing a new challenge this week?

Tonight I made blondish brownies. I don't think they were SUPPOSED to be blonde... but they are... halfway... sortof the color of.... well.. umm.... milky cocoa? Anyways. I tweaked the recipe. Here is what I did (and I'll note what it originally called for)

Fudge Brownies
3 sticks of butter
7 slabs (or if you are using Ghiradelli as I did, 4 squares) of semi sweet or unsweetened chocolate
5 eggs (it originally called for 6 but ... omg)
3 cups sugar (recipe calls for 2 3/4 but we gotta counter the eggs and the butter and chocolate **see below** somehow RIGHT?)
1 1/2 tablespoons vanilla
3 cups flour (it calls for 2 3/4 but again... omg the eggs and butter mixture)

Pre Heat your oven to 325 degrees.Ok so FIRST you put the butter and chocolate into a sauce pan and set it to melting. If you do it over low heat it takes longer, but it takes less time to cool, and you won't scald the chocolate. As it is melting, go ahead and add the eggs to a large mixing bowl, and beat on high until they are slightly frothy. Go ahead and add the sugar to this and mix until just blended. I went ahead and added the vanilla here as I really don't see a difference between this and adding it later, and my butter took FOREVER to melt. Once the butter/choco is melted and slightly cooled, go ahead and add it and blend until just mixed. Last you add the flour and blend well. I also added 1 teaspoon cocoa powder and 1 tablespoon brown sugar for consistency's sake. Add them to a baking pan (or if you have smaller like me, two baking pans... which secretely feels like more brownies... which secretely feels more ). Bake for about 40 mins (or until a toothpick comes out clean). Make sure not to burn your wrist on the pan, as I did... so bad it left a huge welt. Battle Scars folks. Battle Scars.

Serve slightly warm with ice cold milk.

Be prepared though... you see the ingredients.... they are as decadent and rich as they look

 

[Ninna]

Oh that recipe looks good!....I can't bake brownies, I tend to overbake or take them out too early
A good friend came over yesterday, we made Apple Honey Challah w/o dairy, so... french toast for lunch

 

[dragonfly411]

Ninna - I tend to use judgment. If it's too early, I do 5 minute increments. I test with the toothpick before removing them from the oven. The 5 minute increments helps with the over baking as well!!!

 

[somethingshiny]

Yay for the lasagna challenge!

El~ We'll just call yours not-sagna! lol

Ninna and LTP~ Those pics are fantastic!! Thanks for posting the recipes!

Okay, what's up next?



eta~ I made the absolute worst meal I've ever made in my life last night!! I made this vodka tomato sauce with noodles and veggies. Totally gross!! No more recipes randomly selected!! I had never tried a vodka sauce so I really couldn't judge just by reading the recipe, but once it was made---yark!

 

[Ninna]

You're welcome Somethingshiny. Sorry to hear about the bad sauce
I may cook only four times per week but always willing to try new things........

Thanks for the tip Dragonfly, with the holidays approaching I better get some practice!
Forgot to post my sinful lunch the other day:

 

[dragonfly411]

May I toss in an idea? How about we all try a rice recipe we've never tried before?

Everyone can resource a rice recipe that you haven't tried before using all recipes, my recipes, cooking light or any blog or cookbook. Post the recipe here before you cook it and then cook it sometime this week (we'll make the deadline next wed since we want to get a full week of opportunity), and post what you thought etc!!


I'll do....

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1970272