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C is for...cooking
Sunday, 17 April 2005
iron chef
so in our convo about me dropping ieor & going on iron chef (even though the series is over)

i said i'd just sit there & cry & lose
& jon said i should just present one dish & scare them w/ my audacity
& i said i'd just plate the ingredient raw
& he said he could say in the stands that it smells so good even from there

Jon: I could tap into the sound system
"Fuku-san? What is that dish over there?"
"It's an eclectic blend of Chinese, French and Japanese cuisine, a first here in kitchen-stadium."
"And the theme ingredient? Oh yes, She uses it so lightly you can barely taste it. A bare hint of flavor."
"Ah, the main course is an ofrum wrap containing qasd peppers, with a light yugrit sauce."
"We have a llama's meat side dish, with urawr sauce and a sprig of parsley."
"And of course, the entire parsley dish, for the vegans."
"And duck roasted so perfectly it infused life into it's dull world ofseasonal migrations, that taints the very air that we breathe with sush a hearty aroma that it makes soldiers cry and babies bow their head in reverence. The sauce, so thin it floats on the breeze, so strong it burns the eyes like a vision of heaven."
"And an ordinary banana. Quite avant-garde."
"An ordinary banana, laced with LSD."
"Ah, but 5 dishes are nothing for this young chefmaster, she breaks all records and has 6 dishes!"
"As a young child, her great-grandmother traveled to Eden to pick grapes of heaven, made into a wine whose peak is timed sush that it begins right when the judge tastes it. This wine, over ice cream, made from the milk of 100 holy cows from Tibet, with vanilla beans picked by angels. This ice cream, slathered in the chocolate grown by Spanish monks. All this, on the LSD banana, makes a split so powerful the last time it was made the universe nearly collapsed on itself."



& on a sidenote...we decided truffles was like drugs (1 lb was like $2,200) so our new goal in life is to OD on truffles...

since simpsons is not loved by everyone i will put my joke here haha
me: i need to go find myself 100 holy cows
jon: guam?
me: i was thinking more bart simpson

Posted by blog/c_is_for at 4:33 AM EDT
Updated: Sunday, 17 April 2005 5:11 AM EDT
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cooking decal party/farmer's market
sooo...i pretty much followed my game plan...

came back from work & just started cooking...

i took some box lids form work to put my food on...i layered one w/ colored paper & the other i picked leaves for...it was so awkward...carrying a lidful of big leaves & this guy fumbling to open the door for me...it was definitely weird...i felt kinda stupid hahhaha...whatever the leaves were gonna be put to good use! washed them & lay them on the lid for my toasted baguette layered w/ roasted garlic, brie, sliced anjou pear, and candied walnut...the other lid was for strawberry, apple, kiwi salsa with baked cinnamon sugar chips...

i ended up going alone..which is fine...it was fun!

everyone loved the appetizers & the brie one was gone before everyone got there...& apparently people were addicted to the chips...i have to agree they were pretty darn good...the salsa was regular...but it's a cute idea...

i had some sort of mixed drink that tasted grapefruity...& a little bit of smirnoff ice...

i knew i was bright red...stella: you match your jacket

so i stopped...i was totally cognizant of everything around me...i got a bit dizzy near the end but nothing out of the ordinary...

they played kings & a horrible sounding game called deep throat...it was cute...

i'm pretty sure if i were to drink a bit more...i'd just be louder...nothing crazy...

*shrug* it was fun...making appetizers is really fun just as i suspected...just time consuming i guess since it's all about the detail

.....

farmer's market today....
so i'm pretty sure i'm addicted to the farmer's market
especially since i work near there i realized how walkable it is...closer to me than any grocery store...so i value it...
i bought some cremini's & mixed greens & an almond macaroon & olive bread from pheonix pasificio...
i had already decided i'd eat lunch there
i ordered chicken satay..it was amazing...i've always liked satay but i could truly say this one was the best i've had...the peanut sauce was chunky & more flavorful & the chicken was huge chunks not the flattened ones...& it's organiz free range chicken..what could be better!...yummy & good for me..kinda haha

so i basically asked christine who was gonna be the decal facilitator next semester & she asked if i was interested so i said sure & she told me she was already gonna ask me anyways haha..aww i love christine she's hella funny...but yea cept the problem now is one of us has to have taken nutrisci 10 & we both haven't..sooo i don't know what will happen...if i can't be facilitator being a TA is fine too...this semester was fun...if i stay in berkeley at the engineering firm place maybe i'll just take it in the summer..it seems interesting anyways...


Posted by blog/c_is_for at 3:07 AM EDT
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Tuesday, 12 April 2005
Last Decal Lab
Today was our last cooking lab...

Yesterday night was so stressful but it's probably becase I'm already stressed so last night didn't help...

In decal class last night we were told it was open lab (we got to decide what to cook & the TA has to shop for the food) so i got out of class at 7pm & harry had to decide for our lab cuz susan & stella weren't there...so he just said fine do that salmon you always talk about...

So...I went home & figured out a menu after trying to figure out if i wanted the salmon to go asian or mediterranean or etc...i decided a kinda mediterranean-ish menu...

so the broiled salmon was to be plain w/ maybe a squeeze of lemon & a citrus salad & couscous...

so at about 9pm i took the bus to college ave safeway...got there...shopped & when i got to the meat section there was no freaking salmon...there were a few signs but no salmon..i was so pissed i didn't know what to do...cuz tuesday i had class & then i was gonna go to ieor day (which i ended up not being able to go cuz we had a group meeting scheduled later & i needed to spend at least a few hrs at work) & then work & then group meeting for 171 & then cooking lab....so i had no idea what to do...it was already 11pm! & i had spent like $50 on purely food for the class (for the party friday & i thought TA's had to do the final too so i bought ingredients for that...i didn't buy a single thing for myself...but now that i know i'll make falafel & hummus & cucumber salad for myself hmph haha anyways)

so i was flipping out...i called back adam cuz i kept putting it off & i just kept kinda getting mad at him & calling him "useless" merely cuz he couldn't bring me salmon...hahha i'm sucha bitch but he knows i was was kinda kidding:P

even chris went to work in florida trying to find me a solution..he called his friend who he said usually had salmon in her freezer & called boris to give me a ride but he didn't pick up...

so i ended up asking erick who was disgusted at the thought of salmon beh but whatever...first we went to andronico's cuz it was closer...it's sup'd to close at 12 but nooo it decided to close early (good thing i didn't walk there i would've killed myself...or them:P) & so we headed to shattuck ave safeway & they had it (which i found out today was skin on (it didn't say on the label..bastards haha)..i've never skinned a fish before...& this fish was huge it was probably the length of my arm..i didn't even know where to put it cuz my cutting board was too small...those darn scales suck! anyways)

the meal ended up being under 30 minutes...when i told chris my menu he was like wow that's such a date meal...& he's totally right...the salmon took under 10 minutes & so did the couscous & the citrus salad took like 15 minutes...it was darn amazing & it was yummy too...looked nice...if i was rachel ray i would've made a dessert too:P

so the sad part was the couscous was a box mix cuz that's all they had at safeway...plain couscous is just as easy though...just boil broth instead since plain has no flavor like the box one & add in some herbs...throw in some pinenuts &/or raisins at the end...or maybe some gorgonzola & chopped walnuts or something...good stuff...couscous is yummier than i remember...anyways...i will put the recipes below so you can impress your dates!

(this is the same broiled salmon recipe that i submitted for the decal cookbook & the citrus salad recipe is my wannabe version of the food network one from my cookbook from di:) i just didn't want to put in jicama cuz 1, safeway doesn't carry they don't even have freaking salmon yes i'm bitter...2, it's sup'd to be water chestnut-y & water chestnuts are one of the few few things i don't particularly seek out...i just wouldn't eat a chunk of it..love it in dim sum)

Broiled Salmon
Ready in: about 10 minutes

Ingredients:
Salmon filets, boneless & skinless
Olive oil
Salt, pepper
Extra seasonings (optional)
(scale as you like)

Directions:
1. Preheat the broiler.
2. Mix some olive oil with salt, pepper, and any other spices you wish.
3. Place the salmon on a broiler safe dish (make sure it?s broiler safe! Usually glass dishes are not & will crack).
4. Brush or spoon on the oil mixture. (Just enough to coat.)
5. Place in the broiler for about 5 minutes. Flip the fish, coat with oil mixture, & cook the other side for about 2 more minutes. Use your judgment because each broiler behaves differently. (Done is a lighter pink than raw.) Don?t forget about it! It can burn. (You can use some creativity here in the last few minutes of cooking you can sprinkle on some grated parmesan for a crust or add a few lemon slices for a tart bite.)
6. Remove from broiler. Serve & enjoy.

Citrus Salad
Ready in: about 15 minutes

Ingredients:
1 Tablespoon minced red onion
2 Tablespoon olive oil
2 Tablespoon lemon juice
2 teaspoon honey
? teaspoon kosher salt
2 naval or blood oranges
1 medium grapefruit
1 small jalapeno
? cup fresh cilantro, chopped

Directions:
1. Whisk oil, juice, honey, & salt together.
2. Cut oranges & grapefruit into segments & add to dressing.
3. Stem, deseed, & mince jalapeno.
4. Stir jalapeno & cilantro into bowl.
5. Pat onions dry & stir in.


Enjoy everyone...

Supposedly the cooking decal party will be crazy...we'll see...i'm planning to make a fruit salsa w/ cinnamon sugar chips (it's sup'd to be a sweet version of chips & salsa) & an appetizer erick talked about when we were all studying...it sounded so good that i'm gonna try to make it...it's i think baguette? smeared w/ roasted garlic & topped w/ brie, pear, & candied nuts....

i'll be making the candied walnuts early in case i don't have time...oh crap i just realized i'll only have 2 hrs to cook these things up...

i guess i will make a game plan (sara moulton style)
2 or 3 days ahead: candied walnuts
1 day ahead: make cinnamon chips, roast garlic
morning on the day of: cut up fruit for salsa, cut brie
before the party: mix the salsa, layer the baguette things, plate!

ok sounds good...crap i need a cheap large plate that i won't want to keep to bring this stuff...hmm maybe to the dollar store i go sometime this week..probably thursday after work

i'm kinda nervous cuz i've never actually drunk more than a couple glasses of wine...

what if it's my truth serum! hahha...eh whatever i'll never see these people again..sadly the calories is kinda scaring me too...we'll see

Posted by blog/c_is_for at 11:01 PM EDT
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Sunday, 10 April 2005
c is for....cookie monster?
all i have to say in cookie monster's defense is that: didn't you ever notice he never ate the cookies? he just kinda crumbled them...you're feeding into his eating disorder...

what is this world coming to!

Has cookie monster given up sweets?

Posted by blog/c_is_for at 3:11 AM EDT
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Sunday, 3 April 2005
mitch hedberg
i was reading a friend's blog & they had an entry dedicated to him because he passed away & i never realized who said these things because i've seen his quotes before...kinda sad that i found out a bit late i suppose but so many of his quotes are food related so i'm posting a link to them here

mitch hedberg quotes

Posted by blog/c_is_for at 3:47 AM EST
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retracing my steps
for healthy cooking decal we were asked to bring recipes to share to be compiled in the recipe book they're making for the class

after a bit of thought i organized, added my comments to 5 recipes:

-Broiled Salmon
-Champagne Cake
-Bonbons
-Apple Coleslaw
-PaellAsian

i had a little blurb for each recipe & it's kinda crazy but i knew i was obsessed with food but i did not realize the importance of it til i did this because you could tell the story of my past year with these recipes...at least somewhat

Broiled Salmon i wrote:
This is one of the simplest entrees that can be prepared in minutes & has a big wow factor. It can be used with most fishes (skinless boneless filets are preferably used). I served this to my friends with a triangle of puff pastry & drizzled with creamy lemon dill sauce. It was very presentable. It can be served with any sauce (pesto, honey mustard (equal parts mustard & honey mixed together), bottled teriyaki sauce, or even store bought salad dressings) or in a sandwich. It forms a light brown crust on the salmon & as I?m sure you ALL learned from the cooking techniques/spice lecture, broiling (the heat source comes from above instead of below like grilling) seals in all the juices & flavors.

referring to chanda's birthday dinner & many of my meals last semeseter

for champagne cake:
I made this for my friend?s 21st birthday. For those reading this for the alcohol, the alcohol actually cooks out in the oven from the heat (but you can brush on some as the end for extra flavor & to add moisture). I frosted it with a really simple white frosting, but since this is supposed to be healthy, I?ll just recommend the cake.

for bonbons:
So, my friend claimed she hated coconut & then she tried these & she couldn?t stop eating them. Yea, I know, they aren?t healthy, but I think one bad recipe isn?t TOO bad.

for apple coleslaw:
I made this one Fourth of July with blue cheese stuffed burgers and roasted potatoes. It?s very refreshing.

for paellAsian:
My friend & I developed this recipe for a rice recipe contest. It only allowed 30 minutes and 6 ingredients (besides oil, salt, pepper, and water). So, we didn?t win, but we cooked it a lot afterwards because it was super yummy & a ?one-pot wonder.? It?s a take on the traditional Spanish paella which is red (from the oh so wonderful saffron) & usually has a lot of seafood.


then i decided to update my recipe file to include all the recipes i've made thus far...so i kind of forgot & i went to my old food blog (which i kind of forgot existed)

old food blog

& i realized chris & i made all this stuff i forgot about & i can't believe i forgot! like jerk chicken & pulled pork & coconut shrimp aka cs:) soo good!

so i printed them all...it was kind of a weird feeling...

on another note...

i went to the berkeley farmer's market today...cuz i was out of food basically haha

it's rather exciting but things are kinda pricey but what do you expect...it's organic fresh stuff...

i bought some swiss chard & collard greens & strawberries that were to die for & a few other things i can't say cuz it's secret:)

i also find out today that the olive oil/vinegar place in the ferry building that has the most amazing blood orange olive oil is in berkeley! gawd i love berkeley...it's so amazing...

i should go in search of it...it's near 4th st on cedar...

hmm...i really need to make errands to certain food places i really really wish i had a car at this moment in time...or a motorcycle...i'm pretty mad at myself for not getting that license before 21 but you know what...i really didn't have the time (anyways this should go on my other blog)

anyways i'm off topic...so i end

Posted by blog/c_is_for at 3:33 AM EST
Updated: Sunday, 3 April 2005 3:34 AM EST
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Saturday, 19 March 2005
thai food/random quote
eh i don't feel like elaborating

coconut ice cream was a mess will never make again...didn't work

chicken stir fry w/ green curry was very spicy & msg ish...was good though

papaya salad was interesting...very crunchy...

oh yea made very very lemony sugar cookies
had to dip some in chocolate cuz i didn't want people to be scared by the tartness

oh yea bananas foster for dessert



****************************************************
i told my mom i wanted to waste money on clothes sometimes & she was like well once you have your own salary you can go do that & i said nooo cuz then i'll want to save & she's like for what! & i said...ummm..my family?....or my kitchen

Posted by blog/c_is_for at 11:56 PM EST
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Friday, 11 March 2005
in the search for green papaya
hahah....i know that sounds really weird but my students for the decal choose their menu for this week...it's gonna be stir fried chicken w/ green curry & papaya salad...

i've never had thai papaya salad & i found out it needs green papayas & i got scared that i wouldn't be able to find them...

so i wanted to start my search where there was the greatest probability (ewww haha) of finding them of course....so berkeley bowl it was (you didn't think safeway or albertson's would have it would you?) soo chanda was in irvine & thus my random trek to berkeley bowl i didn't time it cuz i was distracted a lot but it wasn't that bad...i first looked for the other stuff like tamarind concentrate..which they had! they never had fresh tamarind....gawd berkeley bowl totally kicks butt...& then i stood there in front of the 3 types of papaya trying to find the greenest one...& i felt soo weird cuz they were all really nice & yellow & ripe....i thought to myself "i've never had to try to find the worst one before..this feels awkward" & as i put it in my cart i looked & i saw a green huge papaya like figure & i murmured to myself could it be?!?! & i ran to it excited & it said "green cooking papaya" you could not understand how much i loved berk bowl at that moment hahah...it rang up as thai green papaya...excellent...

i wasted so much time there...browsing each aisle...i always seem to be in such a rush when i go w/ other people so i loved the fact that i was alone...i really enjoy grocery shopping alone actually...it's more of the convenience that i go w/ others though....

anyways..before i went to berk bowl i went to crixa cakes the place i've wanted to go to forever...it was sup'd to be really heavenly...i walked in & it was so cute & there were sooo many choices of cake by the slice...kinda expensive $2.95-$3.95 for a not that big slice...& there were pastries & cookies..i wanted a white cake even though the boston cream cake screamed at me (it was a tiny individual one) i ended up getting the amaretto cream cake & pumpkin bread...it was $6 something total...i kept trying to rip the tape to get at the bread it was super moist w/ either fresh cranberries or rehydrated dried ones..they were very juicy & tart...& walnuts...but in the end it was semi regular i guess...when i got home i dug into the cake right away w/ a glass of milk...it was two 3 layers...i didn't really remember the description minus the amaretto liquor hahah gawd i'm an alcoholic already jk...so i wanted to see if i could figure it out...i decided that it was a layer of crushed cookies i wasn't sure what maybe a gingersnapish & then marscapone & sponge cake soaked in amaretto....i looked it up online & i was right...go me...the cookie took me a bit to figure out cuz it was stresel like almost because it had softened from the moisture....anyways it was very alcoholy but i loved it...it was totally worth it...cept i'm thinking...i've probably make it on my own...at least that one..it was very tiramisu ish their cake was really good though...i still have to find the perfect sponge/white cake...i guess i've never tried making a sponge..only white..we'll see...anyways...that was my little trip the whole thing took like 3 hrs...but i also stopped at random stores along the way...still debating if i should get those pie pans & cake pans...gah i have no rooooooom i can't believe i've filled an entire kitchen w/ my crap....as chris said my kitchen is spoiled...

Posted by blog/c_is_for at 11:04 PM EST
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grinders
so i always told friends that i wondered if everyone around me was more & more interested in food or if it was just because i noticed it now because i was aware of it (eg, if you learn the meaning of a word you suddenly see it everywhere) & i just assumed it was because i was mroe into food so i thought everyone else was into it more too...

but the release of mccormick grinders proves that we really ARE into it more

cuz i mean only gourmety people would even care if their pepper is freshly ground, etc...they obviously would only release it if they felt there was a market...personally i think it's super smart...

Posted by blog/c_is_for at 2:36 AM EST
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Tuesday, 8 March 2005
classic lasagna revamped
so for the cooking decal we all took a recipe & revised it into a healthier version

so i tried to think of something that people love to indulge in that isn't all that healthy...something chunky & rich...for some reason lasagna came first into my mind...i wanted something that gave me a lot of room to groove too (cuz a lot of the suggestions i got were really really good ideas but there wasn't much i could do to it...) & one of my students was already planning to do cake/sweet stuff so i didn't want to do the applesauce thing again...

so i went in search of a really good lasagna recipe...especially w/ bechamel sauce (creamy white sauce) because that was probably soo high up the calorie scale...

i found giada's version:

classic italian lasagna

****************************************************
Classic Italian Lasagna

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 servings

Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan


Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy
****************************************************


so....i changed it up a lot (i made it vegetarian for the class but i suggested turkey in the recipe)

the changes were:
-ricotta & tofu mixture instead of all ricotta (cuts fat & cals)
-used no butter, only olive oil & in some cases basil infused to make up for the flavor (less saturated fat)
-part skim mozzarella & cut amount in half
-skim milk v. whole milk
-used vegetables: zucchini, mushrooms, roasted red peppers to up the flavor & health benefits:)
-used one can of diced tomatoes in place of a can of crushed for chunkiness & it was less cals
-kept the whole eggs...was going to sub two of them with 2 egg whites each but i figured i cut so much out already this was ok
-chiffonade of basil into the veggies to keep tasty & fresh
-sprinkle of italian seasoning in case there wasn't enough flavor..always up the herbs/spices when cooking healthy!

this was my revised version:


****************************************************
Classic Italian Lasagna Revised

Bechamel Sauce:
3 tablespoons olive oil, plus 2 tablespoons for the lasagna (for more flavor: top with basil infused olive oil)
1/2 cup all-purpose flour
4 cups skim milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper

1 tablespoon extra-virgin olive oil (basil infused for more flavor)
1/2 pound ground turkey
1 teaspoon Italian seasoning
1/2 cup zucchini, cubed (1 small)
2 cups crimini or portabella mushrooms, sliced
4 or 5 leaves basil, torn or chiffonade
1/2 cup roasted red pepper, cubed (1 red pepper)
Salt and pepper

1 15oz tub of ricotta cheese
1 small container of tofu (ricotta & tofu mixture should be 3 cups total)
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part skim mozzarella
3 tablespoons freshly grated Parmesan

Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, over medium heat, add 3 tbs olive oil, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground turkey and season with salt, pepper, and Italian seasoning. Brown meat, breaking any large lumps. Add zucchini. Cook meat until it is no longer pink. Add mushrooms. When mushrooms are soft, remove from heat and drain any excess moisture. Stir in basil. Set aside and allow to cool completely.
Mash the tofu in a medium sized bowl with a fork until cottage cheese consistency. Add the ricotta and eggs and mix thoroughly. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Sprinkle remaining olive oil on top of the lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.


Simple Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
1 (32-ounce) can crushed tomatoes
1 (32-ounce) can diced tomatoes (less calories & more chunky)
2 dried bay leaves
2 tablespoons sugar, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add sugar to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Roasted Red Peppers:
Preheat broiler. Cut into quarters & clean (remove seeds). Place on broiler safe dish, skin side up. Put into broiler and cook until skin is charred black. When done, place in paper or plastic bag and seal. This is make removing the skins easier. Remove skins.

Basil Infused Olive Oil:
Blanch basil leave in boiler water for 5 seconds. Immediately place in ice water (to retain color). Strain and remove all water, pat dry. Place in blender or food processor with olive oil. Blend. Strain the mixture and store. (2 cups of basil leaves per 1 cup of olive oil)
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sooooo....the result...because of my lack of a big pot i had to make my tomato sauce in my lame rice cooker pot thing & it burnt...you can sorta taste it if you are keen but i could just say it was smokey flavored? hahahah liquid smoke...jk...anyways the bechamel was horrid it was flavorless & just thick & white...very gross...but i kept going with it anyways & i tried to skimp on the sauce when it came to assembling cuz i just didn't like the taste...cuz there was none! but veggies & everything else was very yummy...i figured the cheese would make up for the flavorless sauce....i brought it & people said it was good but i knew they had to be lying but i just ate the leftovers now & actually it was really good...you just have to eat everything together cuz the ricotta & spinach & the veggies made it yums...the tofu mixed with ricotta is very much the way to go i thought it was delish....maybe i'll use the rest to stuff pasta...kinda like in the dorms...you're thinking ick dorm...but i lived in clark kerr & i had it good:P...anyways...it was fun...

if you are gonna try this recipe i suggest using at least half & half for the bechamel (at least fat free half & half..yes it exists) & maybe use some butter in the tomato sauce..otherwise mine is decent..i may go back & add fat to the sauce hahah cuz i still have a bunch left

Posted by blog/c_is_for at 3:02 PM EST
Updated: Tuesday, 8 March 2005 5:00 PM EST
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