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[personal profile] nverland
 photo glorious-tree.jpg

Garlic Crostini

1 French baguette
2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
3 cloves garlic, minced
4 plum tomatoes chopped
One half cup black olives, sliced
Salt and pepper to taste
Slices of mozzarella cheese
Fresh basil for garnish

Slice baguette into one quarter inch slices. Brush slices with olive oil and sprinkle with oregano. Combine garlic, tomatoes, black olives and salt and pepper together and mix well. Place a slice of cheese on each slice of baguette and top with tomato mixture. Bake at 350 degrees for about 10 minutes. Serve warm.
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 photo FloodedTreesOnByway.jpg

Funeral Potatoes

1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. butter
1 28-oz. bag shredded hash brown potatoes, thawed
2 c. sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
2 1/4 c. shredded sharp cheddar cheese
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
OPTIONAL: Crushed cornflakes, seasoned bread crumbs, crushed potato chips, or crushed Ritz or saltine crackers

Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.

Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings.
nverland: (Monthly-October)
[personal profile] nverland
 photo fall-trees.jpg


Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings.

Add salt to these mixes, or not, as preferred, and increase or decrease the amount of seasonings suggested here to your taste.

CHILI-SPICED POPCORN: Combine 1 teaspoon chili powder, 1/2 teaspoon paprika, and 1/2 teaspoon ground cumin. Sprinkle over hot popcorn and toss well.

PIZZA-FLAVORED POPCORN: Combine 1 teaspoon dried oregano or Italian seasoning, 2 teaspoons tomato powder, and 1/4 teaspoon dried hot red pepper flakes.

HERB-AND-SPICE POPCORN: Simply sprinkle hot popcorn with a teaspoon or two of your favorite seasoning blend, like Mrs. Dash or Spike.

PUMPKIN PIE POPCORN: Melt 2 tablespoons Earth Balance or organic virgin coconut oil in a small saucepan. Stir in 1 to 2 teaspoons pumpkin pie spice and 3 tablespoons agave nectar or maple syrup. Drizzle evenly over hot popcorn.

CARAMEL OR PEANUT-CARAMEL POPCORN: For a Cracker Jack-type mix, melt 2 to 3 tablespoons Earth Balance or organic virgin coconut oil in a small saucepan. Stir in 3 tablespoons natural granulated sugar and stir until melted. Stir 1 cup peanuts into the popcorn. Drizzle the mixture from the saucepan over the popcorn and peanuts and toss well. Let cool completely before serving.

ALMOND-MAPLE POPCORN: Melt 2 tablespoons Earth Balance or organic virgin coconut oil in a small saucepan. Remove from the heat and stir in 3 tablespoons maple syrup. Stir 1 cup toasted almonds into the popcorn. Drizzle the mixture from the saucepan over the popcorn and almonds and toss well. Let cool completely before serving.

Combine your freshly popped corn with nuts, dried fruits, tiny pretzels, and whatever seasonings you fancy at the moment, and don’t shy away from combining sweet and salty flavors!
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 photo December_2009_Blizzard_Streetlight_through_snow_and_trees.jpg

Drunken Cheesy Bread
Serves 4-6

Butter for the pan
1/2 baguette, cut into 2-inch slices
1/2 small yellow onion, thinly sliced
1/8 pound thinly sliced cooked ham
3/4 cup white wine
1/2 teaspoon black pepper
1 1/2 cups (6 ounces) grated Gruyere

Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyere.
Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual plates.
nverland: (Monthly-October)
[personal profile] nverland
 photo birchtrees_blackandwhite.jpg

Chocolate Blackout Cake

1 stick unsalted butter, softened, plus more for the pan
2 1/4 cups cake flour, plus more for dusting
1/4 cup solid vegetable shortening
2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened natural cocoa powder (See Note)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

3 cups water
2 1/2 cups sugar
1 tablespoon light corn syrup
1 1/2 cups unsweetened natural cocoa powder (See Note)
2/3 cup cornstarch
6 tablespoons unsalted butter, cut into small cubes
1/2 teaspoon pure vanilla extract
Pinch of salt

MAKE THE CAKE Preheat the oven to 375°. Butter two 9-inch round cake pans and coat lightly with flour. Line the bottoms with parchment paper. In a standing electric mixer fitted with the whisk, beat the 1 stick of butter with the shortening until creamy. Add the sugar and beat at medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating well between additions. Add the vanilla. At very low speed, beat in the cocoa powder, baking powder, baking soda and salt. Add the 2 1/4 cups of cake flour and the milk in 3 separate alternating batches, scraping down the side and bottom of the bowl occasionally.
Divide the cake batter between the prepared pans and smooth the tops. Bake in the center of the oven for about 30 minutes, until a toothpick inserted in the centers comes out with a few moist crumbs attached. Let the cakes cool for 15 minutes, then invert them onto a rack and let cool completely.

MEANWHILE, MAKE THE FILLING In a large saucepan, combine 2 1/2 cups of the water with the sugar, corn syrup and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk the cornstarch with the remaining 1/2 cup of water until smooth; whisk into the cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Off the heat, whisk in the butter, vanilla and salt. Scrape the filling into a bowl and press a sheet of plastic wrap onto the surface of the filling. Let cool, then refrigerate until firm, 45 minutes.
Using a serrated knife, halve each cake layer horizontally. Break up the less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve the two cake bottoms and one smoother top.
Set one of the cake bottoms on a cake plate and spread with 1 1/2 cups of the filling. Top with the second bottom layer and another 1 1/2 cups of filling. Cover with the cake top and spread the remaining filling all over the top and side. Pat the crumbs all over the cake. Refrigerate for at least 1 hour before serving.
The chocolate cake can be refrigerated overnight.
Natural cocoa powder is one of two types of unsweetened cocoa. It’s bitter and adds intense chocolate flavor to the cake. Don’t use Dutch-process or other alkalized cocoa; when combined with baking soda, it can make a cake taste soapy.

nverland: (Monthly-October)
[personal profile] nverland
 photo Bariloche-Trees.jpg

Cheesy Chicken Pasta


8 ounces whole-wheat penne
2 cups 1/2-inch cauliflower florets
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
3 cups low-fat milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup shredded Gruyère, or Swiss cheese
3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
1 teaspoon Dijon mustard
2 tablespoons chopped fresh chives, or scallion greens


Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

nverland: (Monthly-October)
[personal profile] nverland
 photo aspen_trees_montana.jpg

Bachelors Stew - crockpot

2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4. 5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10. 75 ounce) cans condensed tomato soup
1 cup beef broth

Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.

nverland: (Monthly-October)
[personal profile] nverland
 photo user168996_pic1563_1213931359.jpg

Braised Pork and Apples

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder (often called butt),
cut into 6 pieces, and with as much fat removed as
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp),
peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives

Place a rack in lower third of oven; preheat to 325F. Heat oil
in a large heavy pot over medium heat. Add bacon and cook,
stirring often, until browned and crisp, 6-8 minutes. Using a
slotted spoon, transfer bacon to a paper towel-lined plate and
set aside.

Increase heat to medium-high. Add butter to pot with drippings.
Season pork shoulder with salt and pepper. Working in batches
if needed, cook pork shoulder, reducing heat as needed to
prevent over browning, until brown on all sides, 8-10 minutes
per batch. Transfer pork shoulder to a plate. Add shallots to
pot and cook, stirring often, until shallots begin to soften,
about 4 minutes.

Remove pot from heat; add Calvados and stir, scraping up
any browned bits from bottom of pot. Return to heat and
simmer for 1 minute. Add apple cider and 2 tablespoons
vinegar. Bring to a simmer, then return pork shoulder to pot,
placing in a single layer on bottom of pot (the meat should
not be completely covered).

Cover pot and transfer to oven. Braise pork shoulder, turning
after 1 hour, until fork-tender, about 2 hours. Stir in reserved

DO AHEAD: Bacon and pork shoulder can be cooked 2 days
ahead. Let cool in braising liquid, uncovered. Chill, uncovered,
until cold; cover and keep chilled. Rewarm before continuing.

Using tongs, transfer pork to a deep platter. Skim fat from
cooking liquid. Place pot over medium heat and bring liquid to
a simmer. Add apples and cook until apples are just tender
and sauce is slightly reduced, 8-10 minutes. Stir Dijon mustard
into sauce; season with salt, pepper, and more vinegar, if desired.
Pour sauce with apples over pork on platter. Sprinkle with chives.

nverland: (Monthly-October)
[personal profile] nverland
 photo Apple_trees_covered_with_ice-2.jpg

Bacon Wrapped Cherry Peppers

6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)

Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.
nverland: (Monthly-September)
[personal profile] nverland
Another month come and gone. Where does the time go? New theme tomorrow


 photo Young_Stars_in_the_Small_Magellanic_Cloud_NGC_346.jpg


 photo Eyeball-Sub.jpg

Eyeball Sub
Serves: 12

1/2 cup drained canned cannellini beans or other white beans
1 large egg, lightly beaten
1 1/2 tablespoons ketchup
1 tablespoon apple butter
1 tablespoon soy sauce
1 1/2 pounds ground turkey
8 pitted colossal green olives, cut in 3 round slices
2 cans (15-ounce each) tomato sauce with Italian herbs
1 -2 small black olives, cut in 1/4-inch dice, you will need 24 pieces
12 small club rolls (about 5-inches long), split
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400 degrees F.

Mash the beans with a fork, potato masher or food processor until completely smooth.

Mix with egg, ketchup, apple butter and soy sauce.

Mix into the ground turkey using your hands until completely incorporated.

Wet your hands with cold water, form 24, 1-1/2-inch meatballs, and put them on 2 sheet pans leaving plenty of space in between.

Push a green olive ring deeply into the center of each meatball, with the circular side facing up.

Mold the meat around the olive into a football shape so that each meatball looks like an eye.

Bake at 400 degrees F for 10 minutes until the meat is cooked through.

While the eyeballs are cooking heat the tomato sauce in a saucepan until simmering, and keep warm.

Remove eyeballs from the oven. Dab away any juice from the top with a paper towel and insert a piece of black olive into the hole in the center of each green olive giving each eye a dark pupil.

To serve: Spoon 1/4 cup sauce in each roll, top with 2 tablespoons cheese and insert 2 eyeballs side-by-side staring out from each roll.

nverland: (Monthly-September)
[personal profile] nverland
VdB 152- A Ghost in Cepheus

 photo VdB152-AGhostinCepheus.jpg


 photo bourbon-bacon-chocolatechunkcookies2.jpg

Bourbon- Bacon Chocolate Chunk Cookies
Yield: About 4 dozen
Prep Time: 30 min Cook Time: 9 min

3/4 pound center cut thick bacon, 1/2-inch diced
2 1/2 cups All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup reserved bacon fat, chilled
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 Tablespoons Bourbon
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped

1. In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You’ll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.

2. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.

3. Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.

4. Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.

*Don’t try to use turkey bacon for this recipe- ick.

nverland: (Monthly-September)
[personal profile] nverland
Thor's Helmet

 photo ThorsHelmet.jpg


 photo TripleBerryCheesecakeCobbler.jpg

Triple Berry Cheesecake Cobbler


2 pt each of strawberries, blueberries, and raspberries or 2 12 oz packages of frozen mixed berries, thawed
(4) 8 oz pkg softened cream cheese
1 c sugar
2 tsp vanilla extract
4 large eggs
2/3 c quick oats
2/3 c brown sugar
2/3 c flour
1 tsp cinnamon
1/2 tsp nutmeg
3/4 c butter, softened
2 c cake flour
2 tsp baking powder
1/2 tsp salt
1/2 c butter, softened
1 c sugar
3 large eggs, room temperature
2 tsp vanilla
3/4 c milk


1 Preheat oven to 350 degrees Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar; set aside

2 In medium bowl, beat together 4 packages of cream cheese and 1 cup of sugar until combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs,
one at a time until all are combined; set aside

3 In medium bowl, mix together 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon
of nutmeg; mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly; set aside

4 In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk; set aside.

In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters until light and fluffy. Beat 3 eggs in - 1 at a time - until combined.
Add 2 teaspoons of vanilla and mix until completely combined.

Slowly beat in flour mixture and milk alternating each one until mixture is smooth.

Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes.)

5 Pour cream cheese batter over cake batter. Sprinkle on half of the berry mixture - without sugar - over entire surface of cake. Sprinkle oat crumble evenly over top of berries.

6 Bake at 350 degrees for 50 minutes. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving

nverland: (cooking 3)
[personal profile] nverland
The Red Spider Planetary Nebula

 photo TheRedSpiderPlanetaryNebula.jpg

1 hour, 45 minutes. Serves 10

3 to 4 slices (3.2 ounces) stale bread
3/4 pound ground beef
1/3 pound ground lamb
1 egg
1/2 small onion, finely grated
1 to 2 cloves garlic, mashed, plus 2 cloves sliced, divided
1 to 2 bunches dill, stems removed and sprigs chopped (about 1/3 cup), plus 2 to 3 (2/3 ounce) bunches dill, sprigs only, divided
About 3/4 bunch parsley (2 1/2 ounces), stems removed and chopped (about 1/4 cup)
1 1/2 bunches basil (2/3 ounce), stemmed and leaves chopped (about 1/3 cup)
Salt and freshly ground pepper
About 8 1/2 cups (2 liters) chicken broth, more as desired
Scant 1 cup (7 1/2 ounces, 220 milliliters) extra-virgin olive oil, divided
2 pounds boiled potatoes, diced to walnut-sized pieces.
40 pearl onions, peeled
5 egg yolks
Juice and zest of 2 lemons
5 tablespoons tahini (sesame paste)
14 ounces Swiss chard, stemmed and leaves torn
1 pound, 1 1/2 ounces (500 grams) sugar snap peas
Sea salt, for garnish
Fresh basil and dill, for garnish
Extra-virgin olive oil, for garnish

1. Soak the bread in water until softened, about 5 minutes, then drain, squeezing out any water. Remove the crust and place in a large bowl. Stir in the ground beef, lamb and egg, along with the onion, mashed garlic, chopped dill, parsley and basil, one-half plus one-eighth teaspoon salt and one-quarter teaspoon pepper. Cover and refrigerate for 30 to 60 minutes.

2. Form the mixture into golf ball-size pieces and set aside. Heat the oven to 350 degrees.

3. Bring the chicken broth to a boil. Reduce to a gentle simmer and season to taste.

4. Heat a saute pan over medium-high heat. Add three-fourths cup plus 1 1/2 tablespoons (200 ml) olive oil and saute the potatoes just until crisp on the outside, 10 to 15 minutes. Using a slotted spoon, remove the potatoes to the broth to finish cooking until tender. Likewise, saute the pearl onions until golden brown, 6 to 8 minutes, then add to the chicken broth to continue cooking until tender.

5. Fry the meatballs, in batches as necessary, until browned, 8 to 10 minutes per batch. Place the meatballs on a rimmed baking sheet and continue cooking in the oven until the meatballs are cooked through, about 5 minutes.

6. Prepare the liaison: Blend together the egg yolks, lemon juice and zest, one-fourth teaspoon salt, a few grinds pepper and sliced garlic using an immersion blender. Slowly add the remaining 1 1/2 tablespoons (20 ml) olive oil in a stream, then the remaining dill sprigs and tahini, to form a smooth liaison. Add a ladleful of hot broth to the liaison while beating to temper it. Taste and adjust the seasoning as desired.

7. Add the Swiss chard, sugar snap peas and meatballs to the chicken broth in the pot (add extra chicken broth if needed to cover) and bring to a boil to heat everything through. When the broth is boiling, remove the pot from the heat and gently whisk in the tahini liaison so it does not curdle.

8. Serve immediately in warmed bowls, garnished with a sprinkling of sea salt, fresh basil and dill, and a drizzle of olive oil.

Nutrition per serving: 531 calories; 18 g protein; 36 g carbohydrates; 5 g fiber; 36 g fat; 7 g saturated fat; 144 g cholesterol; 6 g sugar; 1,121 mg sodium

nverland: (Monthly-September)
[personal profile] nverland
The Orion Bullets
 photo TheOrionBullets.jpg


 photo Tex-MexSalad.jpg

Tex-Mex Salad

Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drained black beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.

SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams

nverland: (Monthly-September)
[personal profile] nverland
The Gum Nebula

 photo TheGumNebula.jpg


Vegetable Lasagna
Prep: 1 hour Bake: 30 min. Yield: 4-6 Servings

5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
1 medium carrot, shredded
1 small onion, chopped
3 garlic cloves, minced
1/4 cup olive oil
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 egg
1 cup (8 ounces) ricotta cheese
6 lasagna noodles, cooked and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons grated Romano cheese
2 teaspoons Italian seasoning

In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
In a large bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-in. square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
Sprinkle with cheeses and Italian seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting.

Nutritional Facts
1 serving (1 piece) equals 432 calories, 19 g fat (7 g saturated fat), 68 mg cholesterol, 857 mg sodium, 48 g carbohydrate, 7 g fiber, 20 g protein.

nverland: (Monthly-September)
[personal profile] nverland
Tentacles of the Tarantula Nebula

 photo TentaclesoftheTarantulaNebula.jpg


 photo dcf253b0-e0eb-469c-be28-662d1e3f44ae.jpg

Popcorn Cake
Serves: 24 Prep Time: 30 Min


1 gal popped corn
12 oz jar of roasted peanuts
11 oz bag of plain m&m’s
11 oz bag of peanut m&m’s
1 stk margarine or butter
1 lg bag of marshmallows
1 tsp vanilla


1 Mix popped corn, peanuts and M&M’s in a large bowl.
2 Melt margarine and marshmallows, add vanilla. Pour over popcorn goodies and mix thoroughly.
3 Pour and press into well-buttered Bundt cake pan.
4 Let harden in pan about 1 hour. Empty onto cake platter. Pinch off and eat. (or cut with very sharp knife.)

nverland: (Monthly-September)
[personal profile] nverland

 photo Stars-of-the-Galactic-Center.jpg

King Oyster Mushroom “BLT” with Basil Mayonnaise

2 tablespoons extra-virgin olive oil
1/2 pound king oyster mushrooms (see Note), trimmed and very thinly sliced lengthwise
Freshly ground pepper
1/4 cup vegan mayonnaise
2 tablespoons finely shredded basil, plus more for garnish
4 slices of country bread, lightly toasted
4 small romaine lettuce leaves, whole or shredded
1 large red tomato, thinly sliced

In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add half of the mushroom slices in a single layer and cook, turning once, until golden, about 6 minutes. Drain the mushrooms on paper towels and season them with salt and pepper. Repeat with the remaining 1 tablespoon of olive oil and mushrooms.
In a small bowl, combine the mayonnaise with the 2 tablespoons of shredded basil and season with salt and pepper. Spread 1 tablespoon of the basil mayonnaise on each slice of bread and top with lettuce. Arrange the sliced tomato on the lettuce, followed by the mushrooms. Sprinkle the sandwiches with salt and pepper and garnish with basil. Serve the sandwiches open-face or close the sandwiches and serve.

NOTES King oyster mushrooms are available at farmers’ markets and specialty shops.
**Carol** I use portabella mushrooms instead of king oyster

nverland: (Monthly-September)
[personal profile] nverland
Simeis 188 in Stars, Dust and Gas

 photo Simeis188inStarsDustandGas.jpg


 photo ThaiTortelliniFritters.jpg

Thai Tortellini Fritters


9 oz refrigerated three cheese tortellini
1/4 c self-rising flour
8 Tbsp Thai sweet chili sauce, divided
1 1/2 c mayonnaise, divided
2 large eggs
1 1/2 c panko breadcrumbs
1 c unsweetened, dried grated coconut
1 tsp salt or to taste
3 c corn oil for frying
2 Tbsp fresh lime juice + grated lime zest from 1 lime
1/2 tsp Asian chili garlic paste or to taste
Fresh cilantro sprigs for garnish


1 Cook tortellini according to package directions; drain and cool.
2 While tortellini is cooking, set up breading station. Whisk 2 tablespoon Thai sweet chili sauce with 1 cup mayonnaise and eggs in a wide pasta bowl.
3 In an 11- inch pie pan mix panko, coconut and salt.
4 Toss tortellini with flour first. Mix tortellini gently with egg/mayo mixture in the pasta bowl, and let stand 10 minutes. Take out a few tortellini at a time and roll in panko. Line a 9 x 14 inch cookie sheet with parchment paper and place tortellini on baking pan. Chill at least 1-2 hours.
5 Pour oil into a wok. Heat to 375°. Fry tortellini, in small batches, until golden brown. (They brown in less than 1/2 minute). Drain on paper towels. Serve hot with dip. Garnish with cilantro.
6 To make dip:
Mix remaining Thai sweet chili sauce and mayonnaise with lime juice and garlic chili paste. Adjust salt and degree of heat to taste.

nverland: (Monthly-September)
[personal profile] nverland
Simeis 147- Supernova Remnant

 photo Simeis147-SupernovaRemnant.jpg


 photo SugarSnapPeaSaladwithPineNut-KashaGranolaampRicotta.jpg

Sugar Snap Pea Salad with Pine Nut-Kasha Granola & Ricotta

2 1/4 cups rolled oats
2/3 cup kasha (roasted buckwheat groats)
1/2 cup flaxseeds
1/2 cup pine nuts
1/3 cup extra-virgin olive oil
1/3 cup pure maple syrup
1/4 cup fresh orange juice
2 teaspoons kosher salt
1 1/2 teaspoons sugar
1 pound sugar snap peas
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
Maldon sea salt
Kosher salt
Freshly ground pepper
1 pound fresh ricotta cheese
Chopped mint, for garnish

MAKE THE GRANOLA Preheat the oven to 325° and line a rimmed baking sheet with parchment paper. In a large bowl, toss the oats with the kasha, flaxseeds and pine nuts. Add the remaining granola ingredients and toss until thoroughly coated, then spread on the prepared baking sheet.
Bake the granola in the center of the oven for 30 to 35 minutes, stirring every 10 minutes, until golden and nearly dry. Turn off the oven and prop the door open halfway; let the granola cool in the oven, stirring occasionally.
MAKE THE SALAD In a medium saucepan of salted boiling water, simmer the snap peas until bright green and crisp-tender, about 1 minute. Drain and cool the snap peas under running water, pat dry and halve them lengthwise. In a medium bowl, toss the snap peas with the lemon juice and 1 1/2 tablespoons of olive oil, then season with Maldon sea salt and pepper.
In another medium bowl, whisk the ricotta until smooth and season with kosher salt and pepper. Spoon the ricotta onto plates and top with the snap peas. Sprinkle some of the granola on the peas and garnish with a drizzle of olive oil and chopped mint. Serve right away.
MAKE AHEAD This recipe makes 5 cups of granola, which can be stored in an airtight container for up to 3 weeks.

nverland: (Cooking3-Chef)
[personal profile] nverland
Rigel and the Witch Head Nebula

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Stuffed Peppers with Sausage and Potatoes

6 assorted bell peppers
1 (12 ounce) package spicy chicken sausage
1 (24 ounce) bag red potatoes - diced small
1 red onion, diced
3 garlic cloves, minced
1/2 teaspoon salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper (optional)
A handful of cherry tomatoes cut in half
Shredded mozzarella cheese - for the top

1) Preheat oven to 350 degrees. Meanwhile, In a medium size pot. Heat 2 tablespoons of olive oil, add potatoes and 2 tablespoons of water. Put lid on pot and cook until slightly soft. Add onions, sausage and seasonings. When potatoes are almost done throw in the garlic and tomatoes.

2) Fill each pepper with sausage and potato mixture. Add cheese on top and bake for 30 minutes or until peppers are soft and potatoes are cooked through.

These cook easily become a vegetarian meal - just leave out the sausage.

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