Today I found a recipe which was Pizza with Pesto, Fresh Tomatoes, and Mozzarella and I was thinking about how to incorporate asparagus, which we already had and flatbread, which is easier to handle than dough. BOOM! I found this recipe on epicurious.com. It was close, but not perfect. Moving on… this is how we did it:
* 2 ripe tomatoes
* 8 oz. Mozeralla Cheese
* 5 oz. Basil Pesto
* 1 Ara-z Lavash (This can be purchased in the freezer section of Jerusalem Market) map it
* 1 Bunch of Asparagus
* Salt and Pepper to taste
1. Put the pizza stone on the floor of the oven.
2. Roast the asparagus for about 5 minutes at 400 degrees F.
3. Add a thin layer of pesto on the flatbread.
4. Cur the asparagus into 1 inch pieces.
5. Add the asparagus on top of the flatbread.
6. Sprinkle the mozerella cheese over the flatbread.
7. Thinly slice the tomato and place it on the flatbread.
8. Season with salt and pepper.
9. Put in the oven on the pizza stone for about 5 minutes until cheese starts to brown.
10. Cool on a cooling rack and enjoy!
Diana found this recipe on tasteofhome.com. This week we decided not to purchase meat to cook and the recipes have been mostly fantastic. This one is a meatless greek hero. Annabeth, Diana, and I consumed this monstrous sandwich with asparagus baked and drizzled with balsamic vinegar. Luckily my mom had already made some hummus so we were set on that front. Next time we’ll definitely try to make our own. Supposedly it’s pretty easy.
* 2 tablespoons lemon juice
* 1 tablespoon olive oil
* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 2 garlic cloves, minced
* 1 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 loaf (8 ounces) unsliced French bread
* 2 medium sweet red peppers, cut into thin strips
* 1/2 medium cucumber, sliced
* 2 small tomatoes, sliced
* 1/4 cup thinly sliced red onion
* 1/4 cup chopped ripe olives
* 1/4 cup chopped pimiento-stuffed olives
* 1/2 cup crumbled feta cheese
* 4 lettuce leaves
For hummus, in a food processor, combine the lemon juice, oil and beans; cover and process until smooth. Stir in the garlic, oregano, salt and pepper.
Slice bread in half horizontally. Carefully hollow out bottom half, leaving a 1/2-in. shell. Spread hummus into shell. Layer with the red peppers, cucumber, tomatoes, onion, olives, cheese and lettuce. Replace bread top. Cut into four portions.
This recipe was fantastic this year! Last year the turkey was a little over done and didn’t have near the amount of spices that we wanted. This year it was just about perfect and moist. I used a combination of two recipes as this has been working out for me pretty well recently. I think it may be a step in the direction of making up your own recipe, but I guess we’ll see about that. The first one was really just guidelines that my mom gave me last year and the second was from McCormick’s website. This and last year we prepared a 17 lb. turkey. This size managed to feed 15 people this year with a meal or two leftover. We had to thaw the turkey for four days, though as it still had ice on it, we probably could have easily thawed it for five days.
* 2 tablespoons Italian Seasoning
* 2 tablespoons Sicilian Sea Salt
* 1 tablespoon Black Pepper, Coarse Grind
* 1 tablespoon Paprika, Smoked
* 2 teaspoons Garlic Powder
* 2 teaspoons Ground Mustard
* 1 whole turkey, fresh or frozen, thawed
* 2 ribs celery
* 1 onion, quartered
* 2 Bay Leaves
* 1 tablespoon olive oil
Thaw your turkey in the refrigerator. Typically it takes 24 hours per 5 lbs.
Place oven rack on lowest position and preheat the oven to 330 degrees F. Mix first six ingredients in a small bowl.
Rinse the turkey, take out the giblets (save for turkey stock), and pat the turkey dry with paper towels. Place the turkey breast side up in the roasting pan.
Sprinkle 1 Tbsp of the mixture inside the turkey. Stuff with celery, onion, and bay leaves. Then brush turkey breast with oil. Add 1/2 cup of water to the pan and apply the rest of the mixture to the turkey. Put the lid of the roasting pan on.
Roast for about 3 hours and 20 minutes and then remove the lid of the roasting pan. Baste the turkey. Roast another 30-45 minutes or until internal temperature reaches 165 degress F. Remove roasting pan from oven, put lid back on and let sit for 20-30 minutes. Transfer to carving board and slice.
* Drippings from turkey
* Flour or cornstarch with water (Shake well or stir to dissolve)
* Chicken bouillon cube (Optional)
Add flour (or cornstarch with water) to drippings. Heat under medium high heat stirring constantly. Add stock as needed. Add optional chicken bouillon cube if needed. When it cooks down to gravy consistency, you’re done.
* Giblets from Turkey
* 1 Bay Leaf
* Dried Parsley
Add all ingredients to around 6 cups of water and simmer the length of time you cook the turkey.
You can use this to moisten stuffing or freeze and use later.
My mom has made this recipe for quite some time and it’s always been delicious. Our family is really lucky that we have such expertise to fall back on when it comes to cooking. Due to us cooking much more, I can safely say I’m starting to understand why recipes are just the base of how to cook. Most of the stuff that makes the recipe so good is picked up by cooking a lot and knowing what to add. This little bit of extra is very hard to document, though I try my best in these recipes that I post. We had this Italian chicken and rice last night and it was so much better than the last time we tried it! Last time I think we followed the typed up instructions letter for letter (and I think I forgot to read the comments from my mom). It more than left something to be desired.
* 1 and 1/2 cups water
* 1 cup long-grain rice, uncooked
* 1/2 cup chopped onion
* 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
* 1 and 1/2 teaspoons dried Italian seasoning
* 1/2 teaspoon salt-free garlic-and-herb spice blend (Mrs. Dash)
* 1/4 teaspoon pepper (we always use fresh ground pepper)
* 1/4 teaspoon salt
* 1 (14 and 1/2oz.) can no-salt-added whole tomatoes, undrained and chopped (we used diced tomatoes with garlic and Italian seasoning)
* Vegetable cooking spray
* 4 (4 oz.) skinned, boned chicken breast halves
* 1/2 teaspoon garlic powder
* 1/2 cup grated Parmesan cheese
* 1 and 1/2 teaspoons dried Italian seasoning (there is a reason this is on here twice, pay attention to the directions below)
* 2-3 Tbsp of olive oil
* 1/2 cup white wine
Preheat oven to 375 degrees.
Brown chicken breasts in olive oil over medium high heat. About half way through, poor the wine in and mix.
While you are browning the chicken, combine first 9 ingredients in a 2 qt. casserole coated with the vegetable cooking spray and stir well.
Arrange chicken breasts over rice mixture and sprinkle with garlic powder.
Sprinkle with the grated Parmesan cheese and 1 and 1/2 teaspoons dried Italian seasoning.
Cover and bake at 375F for 45 minutes. Uncover and bake an additional 15 minutes or until all the liquid is absorbed.
This past time it was amazing! However we didn’t have any Mrs. Dash so we used Adobo. We also added a little bit more Italian seasoning and some basil as well. We went heavy on all the cheese which obviously made it taste better. I hope you enjoy this as much as we did. It’s a simple recipe that you can throw together relatively quickly, then just wait on it to bake. It’s great for when you’re having company so you can prep beforehand then entertain. * I obtained this recipe from my mom and she added some steps to the original recipe to make it really good.
This veggie lasagna was amazing! I loved it and I didn’t even notice the missing meat. I felt lighter when I was full. There are a couple things that Diana did differently with this recipe. First of all she didn’t use cottage cheese, but she used double the ricotta cheese. Secondly, she added broccoli florets. The one thing I’d probably do differently next time is to cut the squash and zucchini thinner. Overall, this one is a winner.
* 1 teaspoon olive oil
* 1/4 cup yellow onion, chopped
* 3 cloves of garlic, minced
* 1/2 cup yellow squash, sliced
* 1/2 cup zucchini, sliced
* 1 14.5 ounce can peeled diced tomatoes, undrained
* 1 8 oz can tomato paste
* 2 6.5 ounce cans of plain spaghetti sauce
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* 1 teaspoon rosemary
* 1/4 teaspoon pepper
* pinch of white sugar
* 1/2 teaspoon salt
* 1/2 cup water
* 1/4 cup red wine (1/4 cup water can be substituted here.)
* 1 tsp olive oil
* 8 ounces small curd cottage cheese
* 8 ounces part skim ricotta cheese
* 1/2 cup grated parmesan cheese
* 1 cup grated mozzarella cheese
* 8 oz frozen chopped spinach, thawed and drained
* 1/2 tablespoons parsley
* 1 egg
* 1 teaspoon garlic powder
* 1/2 large zucchini, sliced
* 1/2 large yellow squash, sliced
* 12 sheets flat lasagna noodles, cooked according to box directions
* 1 cup mozzarella cheese, grated
* 1/4 cup parmesan cheese, grated
* dash of chopped parsley
Preheat oven to 375 degrees.
To make the sauce:
Over medium heat, combine olive oil, onion and garlic and cook for 5 minutes, or until fragrant and soft.
Add squash and zucchini and cook for about 5 minutes, stirring occasionally.
Add diced tomatoes, remaining can of spaghetti sauce, tomato paste, garlic powder, Italian seasoning, rosemary, salt, sugar, pepper, water and/or wine and olive oil. Turn heat down to low and let simmer, stirring occasionally while you prepare the filling.
To make the filling:
Place the cottage cheese, ricotta cheese, parmesan, mozzarella, spinach, parsley, egg and garlic powder in a large bowl. Mix well.
To assemble the lasagna:
Layer 4 noodles over sauce in pan. Layer ½ of the sliced zucchini & squash over the noodles. Layer 1/2 of the cheese filling over the veggies, followed by 1 cup of the sauce.
Layer 4 more noodles over the sauce. Repeat process with another layer of veggies, then cheese, then sauce.
Layer on four more noodles, top with the remaining sauce, cheese and a layer of foil.
Bake in oven for 40-45 minutes, or until bubbly.
Remove foil from pan and top with remaining cheeses and parsley.
Place dish in oven uncovered and bake an additional 10 minutes until cheese is melted.
Let stand 15 minutes before cutting.
* Two slices of bread
* Two slices of Kraft “processed cheese product” (Kraft Singles)
* About a tablespoon of butter
We have a gas stove top that goes from Low to 6/High. I usually keep it around 5 for this. Preheat skillet. Put half of the butter on the skillet and the assembled cheese (it’s not grilled at this point) on top. Move it in a circular motion to coat the bottom piece of bread in butter. Wait. When it’s browned to your liking, put the other piece of butter down and put the other side of the bread on it. Again move it around in a circular motion to coat the bread. When it’s browned enough for you, it’s done.
*Note: If you keep it on a little bit of a lower heat, then the cheese is more likely to melt more.
We love these and we’ve eaten them before with relish, or pickles, or tomatoes.