Follow by Email

Wednesday, April 27, 2011

#3 chard pesto lasagna with zucchini and peppers

Chard pesto lasagna with zucchini and peppers :
i made this lasagna for my husband who can not have tomato based foods. i love all things pasta and missed making lasagna. i figured why not give pesto a whirl. turned out pretty good! i did add some marinara to each layer on half but honestly i enjoyed it better without. the pesto was pretty tasty and i have a decent amount left over for another pasta dish later this week.

1 zucchini
1 large carrot
3 or 4 sweet peppers or 1 large red bell pepper
1 package whole wheat lasagna noodles
1 small container of ricotta cheese
2 cups mozzarella cheese
1 egg
a few leaves of chopped chard
olive oil
(pesto recipe)
1 large bunch of chard
a few sprigs of basil
1 cup almonds or walnuts
1/4 cup Parmesan cheese
1/4 cup Gorgonzola
3 cloves garlic
olive oil and lemon juice

*start by combining all pesto ingredients in a food processor or blender. alternate streaming in olive oil and little dashes of lemon juice until desired constancy(creamy paste) more olive oil than lemon juice ( i taste as i go to make sure i have not gone overboard) set aside
* slice zucchini length wise into thin strips a quarter of an inch thick and peppers into strips. brush with olive oil and season with salt and pepper. put in oven on 400 until just tender.
*cook pasta according to package direction, drain and set aside
*mix ricotta and egg in a bowl, add salt and pepper to taste
*shred carrot
*to build lasagna spread some pesto on bottom of a 9x13 pan. lay down first layer of noodles.
-spread more pesto on noodles and some of cheese mixture, half the shredded carrot then sprinkle some of the motz. cheese on top.
-next instead of noodles, layer the zucchini then spread more pesto, cheese mix, 1/2 chopped chard ,the peppers and the rest of the shredded carrots.
-one more layer of noodles, more pesto, remaining cheese mix, remaining chard and shredded motz.
bake at 350 for 30-45 min or bubbly and golden brown on top.

recipe #2 (what to do with all that leftover matzo)

ok, so i don't get matzo in my produce delivery but I thought i would add this recipe in case you got some extra from passover....and this recipe DOES NOT taste like cardboard. just sayin

Recipe #2
praline, chocolate and marshmallow matzo

oven 350

5 pieces matzo
bag chocolate chips
bag mini marshmallow
1 cup brown sugar
1/4 cup plus an extra teaspoon butter
dash of salt

*melt butter and brown sugar in sauce pan with a dash or two of salt
*line baking sheet with matzo and smear the melted sugar mixture on top, bake for 5 minutes
*remove and evenly sprinkle top with chocolate chips
* put desired amount of marshmallows on top of chocolate chips, place back in oven for 5-10 minutes or until chocolate is melted
*place on rack to cool and break into pieces like brittle..
IT'S SOOOO YUMMY you will not care that you are still eating matzo even after passover has already ended!

#`1 carrot and parsnip soup

Delivery List
Sweet Potatoes
Fuji Apples

Recipe #1
Carrot and Parsnip soup

4 or so cups carrots and parsnips
1 sweet potato
1 whole yellow onion
3 cloves garlic chopped
1 box veggie stock
half cup almond milk
teaspoon dried rosemary
dash of dried thyme
salt and pepper to taste
dash of red wine vinegar

*chop onion and garlic and saute with some butter and olive oil in a heavy pot or dutch oven until translucent
*next add stock. chopped carrots , parsnips, sweet potato, rosemary and thyme to pot and bring to boil. cook veggies until tender.
*In small batches add veggies and stock to a food processor or blender and blend until smooth.(careful blending...I normally add as little stock as I can when blending to avoid splatter and getting burned)
*Add all the blended contents back to pot and add almond milk. Bring soup to a simmer for 20 minutes or so. If the soup is too thick add more veggie stock until desired thickness. salt and pepper to taste .

It can be a little sweet so I added a dash of red wine vinegar to my pot to cut the sweet a little.
Hope you like it..We did!

Plan B

So I started this blog in an attempt to save money by not eating out for a whole year...needless to say I BIG FAT FAILED. well, actually we had our third child and I soon realized there was no way I could cook three meals a day on the new sleep deprivation I am finally growing a custom to...blah blah..but I say that while we did manage to stop eating out, we did save a LOAD of money and I often find myself toying with the idea once again... mind you on a much smaller, less inane scale.
So here I am again, but this time I got something new up my sleeve...About 4 or 5 months ago we signed up for a bi-weekly produce delivery. The deal is that I get an email on Friday of the goods that I am gonna get and they are deliver right to my door on Tuesday is the part where i pause for a moment and sing praises to PALMETTO ORGANICS. If you live in Jax and eat organic produce and don't use these guys then you are nuts. plain and simple...ok, so here I am with all these veggies, some of which I have never seen nor heard of in my life and I gotta cook em or we have just wasted hard earned money and that is not something I am in wasting. So I have some friends that use this service and even blog about what they cook so I figured I could do the same. I will post my bi-weekly list of produce and then the recipes I make to use the stuff up...can't promise it will all be amazing and wonderful and your new favorite thing to eat, but I am sure gonna try!