Sarah's Famous Lasagna

Lasagna  

Makes two 13"x 9" pans. 

Serves 18 large servings or 24 smaller ones.

1 lb ground beef, browned and drained.

Add 3 jars sauce 26 oz each. I use 2 tomato basil and 1 Four cheese Classico. Any would be fine.

I jar water.

Simmer in large pot.

Meanwhile mix in 2 batches each:

3 eggs (total 6 eggs)

1 15 oz tub ricotta (total 2 tubs)

16 oz shredded mozzarella (total 2 lbs mozzarella)

Use 1 full dipper sauce (about a cup) on bottom of each pan.

Layer dried noodles (no boil is best.  Just lay them in dried and crisp and they become soft in baking), 1/3 cheese mixture, 2 dippers sauce. Repeat twice.

Use total 4 layers noodles, ending with noodles and topping with remaining sauce. Sprinkle with grated parmesan.

Can freeze at this point and thaw before baking.

Bake about an hour at 350 until bubbly. Bake longer if coming from fridge.

Let set 5-10 minutes before cutting.

To try: Pumpkin Cupcakes

Ingredients
Makes 24

For cupcakes
2 c. cake flour
1 tsp. baking powder
1 tsp. Kosher salt
½ tsp. fresh grated nutmeg
½ tsp. ground cinnamon
1 c. roasted butternut squash or pumpkin puree
½ c. canola oil
¼ c. buttermilk
2 tbsp. fresh grated ginger root
2 eggs
1 c. brown sugar
1 c. granulated sugar

For frosting
4 oz. butter, softened
4 oz. cream cheese, softened
1 c. powdered sugar, sifted
2 tsp. milk
1 tsp. lemon juice
Pinch of salt
¼ tsp. vanilla extract

1. Preheat oven to 325º.

2. Sift together cake flour, baking powder, salt, nutmeg, and cinnamon, and set aside.

3. Mix pumpkin, oil, buttermilk, and ginger root, and set aside.

4. Whisk the egg with the sugars until creamy; add to the pumpkin mixture. Add the flour mixture until just incorporated.

5. Pour the batter into lined muffin tins, bake 20-25 minutes (or until cupcakes spring back when touched), and let cool completely.

6. While the cupcakes are baking, make the frosting. Using a mixer with a paddle attachment, combine butter and cream cheese. Add powdered sugar, milk, lemon juice, and salt; mix until combined. Stir in vanilla extract.

7. Frost the cupcakes, and then garnish with fresh grated nutmeg or toasted pecans.

Cookies and Cream Cheesecake

From Stop and Smell the Rosemary, Junior League of Houston cookbook - best dessert!!!

Crust: 3 cups oreo cookies crumbs, 9 tbsp butter (melted), 1 cup sugar

Filling: 4 8 oz packages of cream cheese, 1 ½ cup sugar, 6 large eggs, 1 tsp vanilla extract, 1 ½ cup oreo cookies crumbs/large pieces

Combine cookie crumbs, butter and sugar. Mix well. Press mixture into bottom and 2 inches up sides of a greased 9” springform pan. Chill. Preheat oven to 300^o. Beat cream cheese and sugar until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Carefully fold in broken pieces and pour batter into the crust. Bake 1 ½ hours. Turn off oven, open door slightly and let cool in oven for another hour. Remove from pan and chill before serving.

Pumpkin Swirl Brownies

(photo credits to Deb, Smitten Kitchen chef, baker, photographer, and mom extraordinaire, of whom I'm in complete awe)

I'm honored that Lauren has asked me to post favorite recipes to her blog! This awesome pumpkin brownie recipe comes from my favorite food blog (til now; I'm sure coup de cupcake will soon take that ranking!) - Smitten Kitchen.

Pumpkin-Swirl Brownies
Adapted from Martha Stewart Living
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts (optional)
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well. (Deb note: I used an 8-inch square, because it was what I had. It works, too, but the brownies are crazy thick and take much longer to bake, just to give you a heads-up.)
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together.
5. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.
7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Edamame "Guacamole" with Chili-Dusted Pita Chips

Yield: Makes 8 servings (serving size: 1/2 cup guacamole and 3 chips)

Ingredients
3 cups frozen shelled edamame, thawed
1/3 cup extra-virgin olive oil
1/4 cup warm water
1 cup frozen shelled edamame, thawed
1 diced small red onion
1 cup bottled diced roasted red bell peppers
1 cup diced yellow bell pepper
2 tablespoons lime juice
1 minced jalapeño
1 teaspoon extra-virgin olive oil
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
3 pitas
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon chili powder

Preparation
Preheat oven to 400°. Purée 3 cups edamame, 1/3 cup extra-virgin olive oil, and warm water in a food processor; set aside. Chop 1 cup edamame, and combine with red onion, roasted red bell peppers, yellow bell pepper, lime juice, jalapeño, 1 teaspoon extra-virgin olive oil, cilantro, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold into purée. Slice pitas into eighths, and brush with olive oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and chili powder. Bake for 10 minutes. Serve with edamame mixture.

Lobster Orzo Mac n Cheese

Ingredients: 
Lobster Orzo “Mac ‘n Cheese”

2 tbs extra-virgin olive oIl
2 cloves garlic
2 diced shallots2 Cups orzo pasta, cooked al dente 
1 Cup Cremini mushrooms (or can Favorite Fresh mushroom)
1/2 Cup Fresh spinach, chopped
1/4 Cup tomato, diced small
3 Cups bechamel sauce
1 Cup Grated pecorini romano cheese 
salt pepper to taste
1 Cup lobster meat, cooked
2 Cups panko (Japanese) breadcrumbs

Bechamel Sauce

4 Tbs butter 
5 Tbs all-purpose Flour 
2 Cups milk
2 Cups lobster stock
2 tsp Salt 
1/2 tsp Freshly Grated nutmeg


Directions: 


Lobster Orzo “Mac ‘n Cheese”

1. Heat sauce pot, and add oil. Once the pan is heated, add the garlic and shallots. add mushrooms and cook for two minutes.
2. Add Cooked orzo to mushroom pan and cook for another minute.
3. Add béchamel sauce to orzo pan and toss thoroughly to coat the pasta.
4. Once the sauce is back to almost boiling add Fresh spinach, tomatoes, and Grated Cheese.
5. If the sauce seems a little thick add water to thin consistency and taste for seasoning.
6. Add in lobster meat and remove from pan and place into baking dish.
7. Top the Lobster Mac ‘n Cheese with breadcrumbs and bake until golden brown and bubbly.

Bechamel Sauce

1. In a medium saucepan, heat the butter over medium-low heat until melted.
2 Add the Flour and stir until smooth. Over medium heat, cook until the mixture turns a light, Golden sandy color, about 6 to 7 minutes. 
3. Add the milk into the roux mixture, whisking constantly until smooth. You will continue whisking until the milk is beginning to boil.
4. Lower heat and cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Chocolate Chip Cheesecake

I just saw this in an email blast and it sounds soooo easy and yum. Must try.

Ingredients

• 2/3  cup  (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
• 1 1/2  tablespoons  melted butter or margarine
• 3  packages (8 oz. each) nonfat cream cheese
• 1  can (14 oz.) nonfat sweetened condensed milk
• 3  large egg whites
• 2  teaspoons  vanilla
• 1/2  cup  miniature chocolate chips

Preparation

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.

Nutritional Information

Calories:

283 (17% from fat)

Protein:

14g

Fat:

5.3g (sat 2.6)

Carbohydrate:

44g

Fiber:

0.0g

Sodium:

461mg

Cholesterol:

15mg

Source

Anne's Mac & Cheese

My friend Anne just posted this to her blog, http://sftaoofpao.com/2010/06/22/mac-it-up-paos-baked-4-layer-mac-cheese/, and I kind of want to go home and make this right now! How does she stay so tiny with these gluttonous recipes? Jealous!

Pao’s 4 Layered Baked Mac & Cheese
Total Time: 1 hour 20 minutes (prep and cook)
Servings: 12-14
Note: you will need a heavy-bottomed pan for making the cheese sauce. The bigger the pan, the better. Also recommend a large casserole dish. If you want to make this for fewer people, you can half the recipe but leftover mac-n-cheese is always in high demand.
Ingredients:

• 1 lb pasta (rigatoni, elbow macaroni)
• 6 tablespoons butter
• 4 cups whole milk
• 5 tablespoons all-purpose flour
• 2 teaspoons coarse salt, plus more for water
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper or chili powder depending on your taste palate
• 4 cups grated white cheddar cheese
• 4 cups grated mild cheddar cheese
• 2 cups grated sharp cheddar cheese
• 2 cups grated Gruyere cheese
• ½ red onion – sautéed in olive oil, seasoned with salt, chili powder and ground pepper
• ½ cup Italian style Panko breadcrumbs
• 1 pack frozen peas – thaw in bowl of cool water before adding
• Optional: 6 strips thick-cut bacon. Cooked and then chopped into small bits

Directions:
1. Fill large pot with water and place on high heat. Add teaspoon of salt.
2. Once water comes to boil, add pasta. Boil for 8-9 minutes or till al dente. Drain in colander and rinse with cool water. Set aside.
3. Preheat oven to 400°F. Butter large casserole dish; set aside
4. Melt butter in heavy-bottomed pan over medium-high heat.
5. Whisk in flour and cook about 1 minute, make sure to constantly stir so the mixture does not get clumpy.
6. Pour in milk one cup at a time, whisking continuously for about 8-10 minutes or until mixture is uniformly smooth and thick.
7. Add white cheddar, mild cheddar and sharp cheddar cheese. Stir until cheese is fully melted into mixture. Season with salt, pepper and either cayenne pepper or chili powder.
8. Add in cooked pasta and coat well with cheese. Fold in peas.
10. Optional step: if you opted for bacon, cook in a pan in its own fatty juices. Cut up bacon into small bits and fold into pasta mixture.
11. Pour mixture into buttered casserole dish. Top evenly with grated Gruyere and bread crumbs.
12. Bake at 400 degrees F for about 30-35 minutes. Keep warm in oven for 5 minutes. Check dish to ensure there is a crusty, browned top.

Vegetable Stew (One of my favorites)

• 1.5 cups mixed vegetables (carrots, cauliflower, beans)- diced
• 2 cups coconut milk
• 8 peppercorns
• 1 tbsp ginger, sliced
• 1 green chilli, sliced
• 1/2 cup onion, sliced
• 10 curry leaves
• 1 tsp cornflour + 1 tbsp water
• 2 tbsp oil
• salt

1. Microwave vegetables and 3 tbsp water for 4 minutes - keep aside
2. New bowl: oil, peppercorns, ginger, chilli - microwave 1.5 minutes
3. Add onions, curry leaves - microwave 4 minutes (stir after 2 minutes)
4. Add vegetables, coconut milk, cornflower paste, salt - microwave 2 minutes
   

Vegetable Makhanwala (Tomatoey Veggies)

• 1/2 cup French beans, cut
• 1/2 cup carrots, cut
• 1/2 cup green peas
• 1/4 cup baby corn (sliced)
• 1/2 cup cauliflower, pieces
• 1/2 cup sliced onions
• 1" ginger piece
• 3 cloves garlic
• 3 large tomatoes, sliced
• 1/4 tsp turmeric
• 1 tsp chlili powder
• 1/2 tsp cumin seeds
• 1 tsp garam masala
• 4 tbsp cream
• 1/2 tsp kasui methi (dried fenugreek leaves)
• 2 tsp sugar
• 4 tbsp butter
• cilantro chopped (garnish)

1. Combine onions, ginger, garlic, tomatoes, termeric, chilli powder - microwave 4 minutes (let cool completely)
2. Blend mixture, set aside
3. New bowl: 2 tbsp butter and cumin seeds in bowl - microwave 1 minute
4. Add beans, carrots, peas, corn and cauliflower - cover and microwave 5 minutes
5. New bowl: butter, cooked puree, vegetables, garam masala, cream, kasuri methi, sugar, salt - mix - microwave 4 minutes
   

Mava Mattar (Green Pea Curry)

• 1.5 cups green peas
• 2 cloves garlic
• 2 pinches asafoetida*
• 1 cup mava (grated)*
  
• 1 cup chopped tomatoes
• 2 green chillies, finely chopped
• 1 tbsp coriander powder
• 1/2 tsp dry ginger powder
• 1/2 tsp garam masala
• 1/2" piece of ginger, chopped
• 1/2 tsp chilli powder
• 1 tbsp ghee*
• 1 tbsp chopped cilantro (garnish)

*Ok so this one has some weird ingredients but I'm sure they could be found at a specialty Indian store

1. Sprinkle water on peas, microwave 3 minutes
2. New bowl: Combine ghee and cloves - microwave 1 minute; add asafoetida and mix well
3. Add mava, mix - microwave 1.5 minutes
4. Add green chillies, coriander powder, dry ginger powder, garam masala, ginger, and chilli powder and 1/2 cup water - microwave 2 minutes
5. Add tomatoes, peas, salt - microwave 1 minute
   

Phool Gobi Aur Mattar Ki Subzi (Cauliflower curry)

• 2 cups cauliflower (small pieces)
• 1 cup green peas
• 2 bay leaves
• 4 tbsp tomatoe puree
• 2 cups fresh curds (?)
• 1/2 tsp sugar
• 3 tbsp oil
• salt

To be ground into a paste:

• 1 onion, chopped
  
• 2 tbsp fresh grated coconut
• 2 cloves garlic
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/2" piece ginger, finely chopped
• 2 tsp poppy seeds
• 4 whole red chillies
  

1. Microwave cauliflower and 2 tbsp oil with lid for 4 minutes
2. Add green peas and 2 tbsp water- microwave 1 minute
3. In new bowl, add 1 tbsp oil, bay leaves and paste - microwave 2 minutes
4. Add tomato puree, curds, cauliflower, green peas, sugar, 1/2 cup water and salt - microwave 4 minutes

Kadhai Paneer (Capsicum)

• 1 cup paneer, thick stripes
  
• 1 large onion, chopped
  
• 1/4" piece ginger, finely chopped
• 2 cloves garlic, finely chopped
  
• 1 tsp coriander-cumin seed powder
  
• a pinch tumeric
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 4 tbsp tomatoe puree
• 1/4 cup capsicum
  
• 1 tbsp cream
• 2 tbsp oil
• Salt
• 2 pinches of sugar

1. Combine oil, onion, garlic and ginger - microwave 2 minutes
2. Add spices- microwave 1 minute
3. Add tomato puree, capsicum and 1/4 cup water - microwave 2 minutes
4. Add paneer, cream, sugar, salt and 1/4 cup water - microwave 1 minute
   

Paneer Palak (Spinach with Cheese)

• 4 cups chopped spinach
• 1/2 cup cubed paneer
• 1/2 cup chopped onion
• 1/2" piece ginger, finely chopped
• 2 green chillies, finely chopped
• 1 tsp coriander
• 1/4 tsp tumeric
• 1/2 tsp garam masala
• 2 tbsp cream
• 3 tbsp oil
• Salt

1. Microwave spinach for 2 minutes; Puree
   
2. Add oil, onion, ginger and chilies to bowl - microwave 1 minute
3. To onions, add spinach, spices, cream and salt to spinach - microwave 3 minutes
4. Add paneer and microwave for 1 more minute
   

Tandoori Aloo (Potatoes)

• 1 cup baby potatoes
• 1 tbsp cream
• 1/4 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp oil
• salt
• Cilantro (fresh, chopped)
  

Spice paste

• 4 Kashmiri chilies
• 2 cloves garlic
• 1/2 inch piece of ginger
• 2 tsp coriander-cumin seed powder

1. Pierce potatoes and microwave 5-6 minutes until soft
2. Mix all remaining ingredients with potatoes
3. Garnish with chopped cilantro
   

India Series

As I'm winding down my one-month stay in Bombay, I couldn't resist sharing why my physique had suffered so thoroughly: my fantastic chef, Winnie! She would surprise me every night with a new delicious vegetarian dish, from all over India but primarily Southern Indian cooking. For my going away, Winnie handed over her prized recipe book such that I could try and recreate her fantastic meals.

I anticipated extensive ingredients that are impossible to find and cryptic instructions - but to my pleasant surprise, these are possibly the easiest recipes I have ever seen! They are perfect dorm room - late night - I'm home cooking for myself and am too lazy to boil water for pasta- recipes.

While I couldn't identify any of my favorite dishes by name, try them all! They are healthy, delicious and temperature all within your control (so don't fear the heat!)

Did I mention they all only use the microwave? And take less than 10 minutes each to make?

Ok so you do need to have, like, 4 specialty ingredients around to make these, but other than that, its fresh vegetables and maybe some milk (I wrote cream but would clearly substitute)...

For the spice rack/pantry:

1. Garam masala
2. Kasuri methi (dried fenugreek leaves)
3. Coriander powder
   
4. Turmeric powder
   
5. Coriander+cumin seeds
6. Chilli powder
7. Coconut milk
8. Tomato paste

For the fridge/freezer

1. Paneer (dense, Indian cheese)
2. Chopped ginger
3. Chopped garlic
4. Frozen peas
5. Frozen spinach
6. Frozen carrots
7. Frozen cauliflower

On rare occasions, only at an Indian specialty grocer:

1. Mava
2. Ghee
3. Asafoetida
   

Please enjoy!

Chicken With Sun-Dried Tomatoes and Mushrooms

This is my go-to recipe when I can't decide what I want to cook at the grocery store. It's great with some fresh bread dipped in olive oil / balsamic, a spicy red wine, and simple green salad.

Ingredients:

Boneless skinless chicken breast

Button mushrooms (about a fist fill per breast)

1 Jar sun-dried tomato (I really over do the proportion here b/c I LOVE sun-dried tomatoes. I use about one small jar for 2 ppl)

Balsamic Vinegar

Chicken broth

Oregano

Salt / Pepper

1. Dice up the button mushrooms in slices and the sun-dried tomatoes into smaller bite-size pieces.

2. In a skillet, sautee the mushrooms in a splash of olive oil and balsamic vinegar. Once browned, set aside

3. In a separate, larger skillet - cook the chicken. (Best if you flatten the chicken before cooking with a mallet. Cook in olive oil with salt and pepper for about 7 min. a side or until golden and test the inside to make sure cooked through).

4. Combine mushrooms, sun-dried tomatoes, and a splash of balsamic and chicken broth in your first skillet. Simmer until condensed. Season with oregano.

5. Pour your sauce / toppings on top of your chicken and mix together so the chicken takes the flavor of the oregano / balsamic reduction.

6. Serve!

Julie's Buttercream Icing

I love easy.


3 c powdered sugar
1/3 c butter
1 tbsp vanilla
1-2 tbsp milk

Lemon Squares

Mom has kept this notecard for over 20 years with the following list as the only instructions:

• 2 c flour
• 1 c margarine
• 1/2 c powdered sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 6 tbsp lemon juice
• 2 c sugar
• 1 tbsp flour
  

Mother!

Here is my attempt to translate:

1. Grease a 9x11 pan with PAM
2. Mix the first five ingredients directly in the pan and press to form crust.
   
3. Bake 20 min. at 350
   
4. In a separate bowl, combine the remaining ingredients (extra lemon) and pour on top of crust (can be hot)
   
5. Bake another 20-25 min. at 350
   
6. Sprinkle with powdered sugar