Vegetarian Lasagna

Lasagna is always a favorite amongst pasta lovers, try this new recipe for a meat free spin on a classic Italian dish.   Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Yield: 12 servings   Ingredients 1 package lasagna noodles, cook to package directions 1 medium onion, diced 2 cloves garlic, minced 3 tablespoons olive oil 1 jar + 1 cup ( 32 ounces/4 cups) favorite marinara or tomato sauce 10 ounces frozen spinach 16 ounces (2 cups) part skim ricotta cheese 12 ounces (1 1/2 cups) low fat cottage cheese 2 tablespoons chopped fresh Italian parsley salt & pepper to taste 2 cups grated mozzarella cheese cooking spray Directions: Preheat the oven to 375 degrees F with the rack […]

Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken

Who says past has to be boring?! If you’re a fan of pasta then this is a great recipe that will be sure to liven up a routine week. With simple instructions, this no hassle dish will surely impress your family or friends. So enjoy! Yield: About 5 – 6 servings Ingredients: 1 lb grilled chicken breasts, sliced into strips* 1 lb dry linguine, fettucine or spaghetti Salt and freshly ground black pepper 1 cup reserved pasta water 6 oz fresh baby spinach, steamed just until beginning to wilt 2 Tbsp extra virgin olive oil 1 1/2 tsp lemon zest 2 Tbsp lemon juice 1 1/2 cups part skim ricotta 1/2 cup finely shredded parmesan, plus more for serving   Directions: […]

Delicious Key Lime Pie Recipe

This signature Floridian Dessert has been rumored to originate from Key West, Fl. While the origination may still be questionable, there is no doubt that Key Lime Pie is a crowd favorite. With as little as 17mins in cook time & 10 mins of prep time, you can have a great pie that’ll be sure to leave a lasting impression. Ingredients:  Graham cracker crust 1½ cups ground graham crackers ⅓ cup granulated sugar 6 tbsp butter, melted  Key Lime Filling 2 14 oz cans sweetened condensed milk ½ cup light sour cream ¾ cup lime juice OR key lime juice zest from 2 regular limes or 4 key limes  Whipped Cream Topping 1 cup heavy whipping cream ½ cup powdered […]

Beef Strogonoff

No one really knows why the popular dish Beef Strogonoff got its name.  Theories usually point to various members of the prominent Russian family named, not surprisingly, Strogonoff.  But recipes appeared at least as early as 1871, proved popular and resulted in many variations across the world. Here are ingredients for a basic recipe: 1 lb. beef stew meat 1 cup sour cream 2 cups of white mushrooms (sliced) 1 can cream of mushroom soup 1 can cream of chicken soup 1 tablespoon garlic (minced) 1 tablespoon onion (chopped) 1 tablespoon paprika 1/2 cup red wine 1 bag egg noodles Begin by browning the garlic, onions and mushrooms in a deep skillet, then remove into a bowl on the side.  […]

Home Made Oatmeal Cookies

Everywhere else in the English speaking world, save for the United States and Canada, folks call them biscuits.  For obscure reasons involving marketing here they enjoy the name cookie (based on a Dutch koekje or “little cake”).  Because of winter weather we offer this recipe for home made oatmeal cookies. Of course cookies come in a huge variety of shapes, sizes, flavors, etc.  Oatmeal cookies tend to be of the softer variety (although not always) and are divided up between those who favor certain additional ingredients as opposed to those who furiously oppose same.  Like raisins or nuts, or even chocolate chips.  Icing makes for another whole debate! Basic ingredients (we avoid all the extras for now: 3 cups simple […]

Boeuf Bourguignon

Sometimes known by its literal English translation beef burgundy, this is one of the most famous (and delicious) of French “peasant dishes.” Given it is a stew, variations on the recipe abound. Its signature–long simmering of beef in red wine–probably began as a means of tenderizing rather tough cuts. The dish has, however, evolved. Here is a basic recipe for Boeuf Bourguignon, with a few extra flourishes (mostly extra vegetables). The most basic ingredients are straightforward enough: One bulb garlic (peeled, separated and chopped or crushed) One medium sized red onion Six to eight ounces of thick sliced bacon Two cups of dry red wine Two cups of beef broth or consume Two bay leaves Three tablespoons of tomato paste […]

Tips for Soft Boiling Eggs!

In fact there are all kinds of ways different cooks insist are the best way to soft-boil eggs. As with most things involving food preparation (which remains an art after all) your mileage may vary. The size of your pot, the size of the eggs, your stove’s design and other things will impact the results. These give you a few guidelines. Turn the Boil Off – In essence you simply put your egg in a pot of water. Then turn on the heat until the water begins to genuinely boil, i.e. not simmer but roil and bubble very hard indeed. Now turn off the heat! Let your egg sit in the water for nine minutes. Or seven. Experiment until you […]