- 1 ½ cups chopped onion (1 ½ large)
- 2 large cloves , finely minced (2 teaspoons)
- 6 oz. mushrooms, coarsely chopped
- 3 T. sherry
- 1 T. butter or margarine
- 2 large stalks broccoli chopped (about 4 cups)
- ½ lb. spinach, washed well and chopped (about 2 cups)
- ½ t. low salt alternative
- 16 oz. (2 cups) low-fat cottage cheese
- 4 oz. part-skim mozzarella, shredded (about 1 cup)
- 3 T. grated Parmesan
- ¼ cup chopped fresh parsley or 1 T. dried
- 2 eggs
- ¼ t. freshly ground black pepper
- ¼ t. salt, if desired
- 3 cups tomato sauce (homemade or canned)
- 8 oz. lasagna noodles, cooked al dente
In a large skillet, sauté the onion, garlic, and mushrooms in sherry and butter until the vegetables are soft.
Add the chopped broccoli, spinach, and salt. Stir to combine the ingredients, reduce the heat, cover the skillet, and simmer the mixture for about 5 minutes or until the broccoli is tender-crisp.
In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt.
In a baking pan approximately 13 x 9 x 2 inches, spread ½ cup of tomato sauce on bottom. Layer the lasagna ingredients as follows: Arrange three strips of lasagna noodles on the bottom. Spread half of the cheese mixture on noodles, then half of the vegetable mixture, and 1 cup of the tomato sauce. Repeat, starting from the noodles. End with a layer of noodles topped with the remaining ½ cup of tomato sauce. Sprinkle the top of the lasagna with additional Parmesan, if desired.
Bake the lasagna at 375 for 25 minutes. Let it stand for about 10 minutes before serving it.
- 2 boxes jumbo shells
- 16 oz. Grated mozzarella cheese
- 15 oz. Ricotta cheese
- Creamed spinach (see recipe below)
- Ragu sauce
Cook shells according to package directions. Mix the cheeses and spinach together and stuff the shells. Arrange in an oiled baking dish; pour Ragu over noodles. Bake at 350 for ½ hour.
- 2 boxes frozen spinach
- ½ cup butter
- 2 T. flour
- 1 clove garlic, minced
- 1 pint heavy cream
- salt and pepper
Cook spinach and drain VERY well. Melt butter in frying pan and sauté garlic. Stir in flour, add spinach and gradually add cream. Cook over low heat for approximately 10 minutes, stirring often. Season to taste.
Red Butter sauce for pasta – or for anything.
- ½ lb. butter
- 2 t. tomato paste
- 4 T. heavy cream (milk works fine too!)
- ½ t. dried sage
- 1 t. paprika
- 4 T. grated parmesan cheese
bowl of grated parmesan cheese
In a small saucepan melt the butter. Whisk in the tomato paste and cream. Add sage, paprika, a little salt to taste, and 4 T. of cheese. Heat but do not bring to a boil. Makes enough for 1 lb. of pasta. Pour over freshly cooked pasta and serve with the bowl of cheese on the side.
- 1 t. cumin
- ¾ t. chili powder
- ½ t. salt
- ½ t. cinnamon
- ½ t. mint
- 1/8 t. garlic powder
- 1/8 t. ground red pepper
- 6 chicken thighs
- ½ t. vegetable oil
- 1 ½ cup chopped onion
- 1 ½ cup chopped red pepper
- 1 T. soy
- 3 ½ cups chicken broth
- 1 ¼ cup barley
- 1 can tomatoes, drained and diced
- 6 T. green onion
Coat chicken thighs with spices and brown in oil. Take chicken out of pan and saute onion and peppers until soft. Put chicken back in pan, add soy, chicken broth, barley and tomatoes. Bring to a boil and simmer for 55 minutes. Stir in green onions when finished.
- ½ cup chopped onion
- ½ cup chopped celery
- 1 clove garlic, minced
- 1 lb. can tomatoes
- 1 8 oz. can tomato sauce
- 1 ½ t. salt
- 1 t. sugar
- ½ – 1 t. chili powder
- 1 T. Worchester sauce
- dash tobasco
- 1 t. cornstarch
- 2 t. cold water
- ¾ lb. shrimp
- ½ cup chopped green pepper
Cook onion, celery, garlic in hot oil until tender. Add tomatoes, tomato sauce and seasonings. Simmer uncovered for 45 minutes. Mix cornstarch with water, stir into sauce. Cook and stir until thickened. Add shrimp and green pepper. Cover and simmer until done.
- 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
- 6 T. olive oil
- 12 Kalamata olives or other brine cured black olives, pitted, chopped
- ¼ cup chopped fresh basil
- 2 T. drained capers
- 2 large garlic cloves, minced
- 1 shallot, finely choppted
6 6oz. salmon fillets
Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
Prepare barbecue (medium heat). Brush salmon with remaining 2 T. oil; sprinkle with salt. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates and top with salsa.
- 3 T. olive oil
- 2 lbs. .beef chuck roast, in 1 inch cubes
- 1 large onion, minced
- ¼ c. chopped Italian parsley
- 3 garlic cloves, chopped
- ¼ t. ground cloves
- ¼ t. cinnamon
- ¼ t. allspice
- 1 c. dry red wine
- 2 ¼ c beef stock
- 2 14-16 oz. Cans whole Italian tomatoes
- ½ c. pitted nicoise olives
- 4 t. fresh rosemary, chopped (or 2 t. dried)
- 2 red bell peppers, cut into ¼” strips
Heat oil in heavy pan. Brown beef on all sides, in batches. Transfer beef to bowl and set aside.
Decrease heat to medium, add onion and parsley, cook until onion golden, 10 min. Stir in garlic, bay leaves, cloves, cinnamon, allspice.
Return beef to pan with onion mixture. Add red wine and bring to boil, scraping up any browned bits. Simmer 15 min. Add beef stock and simmer 10 min. Add tomatoes with juices. Add olives, rosemary. Reduce heat to low, cover and cook beef until tender, stirring occasionally, 1 ½ hrs. Add bell peppers, cover and cook until tender, 15min. Season to taste with salt, pepper.
Serve over rice, couscous or polenta (polenta is excellent!)