Thread: dinner 6-23-09, lasagna

sf wrote:

> Today's lasagna was made with no boil lasagna noodles (is that a
> crime?). LOL!

No crime, sf, but the starch from the noodles gives lasagna a slight
tendency to be glueyish, so if you pre-boil the noodles a couple of minutes
you'll leave much of that starch in the pan.
Try it next time you use no-preboil noodles. Everytime I make lasagna and
don't want to knead my noodles, I have to use store bougth noodles and they
all say "no preboiling required" on the package: I just ignore it and
preboil the noodles 2 minutes, the results are nice.

> I mixed the spinach, ricotta and egg together. I could have added
> some onion, but I didn't think about it until now and layered the
> lasagna beginning with sauce on the bottom, then layered noodle, 1/2
> the spinach mixture, more sauce repeat. The top layer was noodle,
> sauce, the hard cheese I'd used a knife on, and maybe 2T or 3T or an
> Italian cheese mixture (pre-shredded). The non-ricotta cheeses were
> *not* heavily applied, so overall my lasagne was very light! It's a
> do-again for me.
>
> http://i39.tinypic.com/jfkowj.jpg

Nice picture, and nice ideas combined there, too
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Wed, 24 Jun 2009 07:32:53 GMT, "ViLco" <[email protected]> wrote:

>sf wrote:
>
>> Today's lasagna was made with no boil lasagna noodles (is that a
>> crime?). LOL!
>
>No crime, sf, but the starch from the noodles gives lasagna a slight
>tendency to be glueyish, so if you pre-boil the noodles a couple of minutes
>you'll leave much of that starch in the pan.
>Try it next time you use no-preboil noodles. Everytime I make lasagna and
>don't want to knead my noodles, I have to use store bougth noodles and they
>all say "no preboiling required" on the package: I just ignore it and
>preboil the noodles 2 minutes, the results are nice.

These noodles are *very* thin and the box expressly says *not* to
preboil... I didn't think the result was gluey, but I wasn't looking
for it either. The way they turned out, I wonder if they'd end up too
soft if I preboiled. The brand is Barilla, are you familiar with it?

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> These noodles are *very* thin and the box expressly says *not* to
> preboil... I didn't think the result was gluey, but I wasn't looking
> for it either. The way they turned out, I wonder if they'd end up too
> soft if I preboiled. The brand is Barilla, are you familiar with it?

Yes, they aare the ones I used last time I made lasagne
I don't know if they have different noodles for the US market, I see two
different kinds of blue box and a yellow box, which is the one I use:
http://www.supermercatialta.it/catal...s/DSCF0331.jpg
I preboil them just ignoring the advice "Subito nel forno" (directly in the
oven) on the box and the result improves. I never tried the blue box ones,
maybe they're thinner? I'd pre-boil them anyway.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

On Thu, 25 Jun 2009 09:24:55 GMT, "ViLco" <[email protected]> wrote:

>sf wrote:
>
>> These noodles are *very* thin and the box expressly says *not* to
>> preboil... I didn't think the result was gluey, but I wasn't looking
>> for it either. The way they turned out, I wonder if they'd end up too
>> soft if I preboiled. The brand is Barilla, are you familiar with it?
>
>Yes, they aare the ones I used last time I made lasagne
>I don't know if they have different noodles for the US market, I see two
>different kinds of blue box and a yellow box, which is the one I use:
>http://www.supermercatialta.it/catal...s/DSCF0331.jpg
>I preboil them just ignoring the advice "Subito nel forno" (directly in the
>oven) on the box and the result improves. I never tried the blue box ones,
>maybe they're thinner? I'd pre-boil them anyway.

Mine are the Blue Box and they are *very* thin. I haven't noticed a
yellow box, so now I have to *look* for it the next time I'm at the
store.

I googled for an image of the blue box and well... you know how it is
following links. I veered off to grilled pizza and the next thing I
knew, I stumbled upon a quinoa and squash recipe. I'm going to try
the Quinoa Butternut Squash Casserole soon! I don't know if I can
find butternut squash this time of year, so I might try it with summer
squash instead.

I felt like I'd struck gold because there are several links to recipes
using quinoa before the recipe and several links to recipes using
butternut squash after the recipe. http://tinyurl.com/ll6tpx or
http://melecotte.blogspot.com/2007/0...casserole.html

Quinoa Butternut Squash Gratin

1 ½ lb. butternut squash, seeded, peeled, and diced
1 cup organic quinoa
2 cups water
1 tsp. salt
3 eggs, beaten
1 ½ cup Gruyere cheese, shredded
1 cup Italian Bread Crumbs
salt and pepper to taste

Preheat oven to 400. Spray a 2-quart baking or gratin dish with
nonstick cooking spray.
Peel and cube a whole squash, then put in a ziploc plastic bag and
seal. Then pierce a few times with a fork and microwave on high for
3-5 minutes until squash is soft and tender.

Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until
water runs clear. This is very important, as quinoa has a bitter
protective coating that can linger even after processing.

Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water
and salt to pot and bring to a boil, then reduce heat to low and allow
to simmer for 15 minutes or until liquid is absorbed and the quinoa
blooms into little spirals. Remove from heat and let rest.

Mix quinoa and squash mixture, egg cheese, and salt and pepper to
taste, then transfer into baking or gratin dish. Sprinkle bread crumbs
over gratin. Drizzle 1 Tbsp. of olive oil on top and bake for 35-45
minutes or until top is golden brown.

Serves about 8.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> Mine are the Blue Box and they are *very* thin. I haven't noticed a
> yellow box, so now I have to *look* for it the next time I'm at the
> store.
>
> I googled for an image of the blue box and well... you know how it is
> following links. I veered off to grilled pizza and the next thing I
> knew, I stumbled upon a quinoa and squash recipe.

LOL
Your blue box is probably this one, since the domain is barillaus:
http://www.barillaus.com/Home/Pages/...OvenReady.aspx

Thanks for the Quinoa recipe
BTW - lasagna noodles can also be used to craft "cannelloni": just boil
them, put some filling over them and roll'em up as big fat cigarettes. I do
this when I don't find cannelloni noodles or only small paccheri. Big
paccheri are wonderful for cannelloni
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco said...

> sf wrote:
>
>> Mine are the Blue Box and they are *very* thin. I haven't noticed a
>> yellow box, so now I have to *look* for it the next time I'm at the
>> store.
>>
>> I googled for an image of the blue box and well... you know how it is
>> following links. I veered off to grilled pizza and the next thing I
>> knew, I stumbled upon a quinoa and squash recipe.
>
> LOL
> Your blue box is probably this one, since the domain is barillaus:
> http://www.barillaus.com/Home/Pages/...OvenReady.aspx
>
> Thanks for the Quinoa recipe
> BTW - lasagna noodles can also be used to craft "cannelloni": just boil
> them, put some filling over them and roll'em up as big fat cigarettes. I
> do this when I don't find cannelloni noodles or only small paccheri. Big
> paccheri are wonderful for cannelloni


I remember Giada (Food TV cook) did some roll ups with lasagne noodles.
Nice and plump! One of her more enticing dishes. Arranged neatly in a
casserole dish and baked .

http://www.foodnetwork.com/videos/la...lls/14864.html

Been meaning to try. Only it's not quite in "single serving" territory.

Andy

Andy wrote:

> I remember Giada (Food TV cook) did some roll ups with lasagne
> noodles. Nice and plump! One of her more enticing dishes. Arranged
> neatly in a casserole dish and baked .
>
> http://www.foodnetwork.com/videos/la...lls/14864.html

Very similar to what I'm doing.

> Been meaning to try. Only it's not quite in "single serving"
> territory.

Just make a good batch, divide it before baking and freeze the excess. When
I am in a very big mood for lasagne I usually do so. And when you find
frozen homemade lasagne you forgot in the freezer, well, it's always a party

--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco said...

> Just make a good batch, divide it before baking and freeze the excess.
> When I am in a very big mood for lasagne I usually do so. And when you
> find frozen homemade lasagne you forgot in the freezer, well, it's
> always a party


ViLco,

Why don't I ever think like that!?

Thanks,

Andy

On Fri, 26 Jun 2009 04:04:32 -0500, Andy <[email protected]> wrote:

>http://www.foodnetwork.com/videos/la...lls/14864.html
>
I used to do something like that only (if I remember correctly) the
lasagna noodle was halved lengthwise and (for sure) the roll was
upended. It made a very pretty dish.

>Been meaning to try. Only it's not quite in "single serving" territory.

Do it for company.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf said...

> On Fri, 26 Jun 2009 04:04:32 -0500, Andy <[email protected]> wrote:
>
>>http://www.foodnetwork.com/videos/la...lls/14864.html
>>
> I used to do something like that only (if I remember correctly) the
> lasagna noodle was halved lengthwise and (for sure) the roll was
> upended. It made a very pretty dish.
>
>>Been meaning to try. Only it's not quite in "single serving" territory.
>
> Do it for company.


Right. OR for when I wanna get fat in a hurry!

Andy

On Fri, 26 Jun 2009 09:12:17 -0500, Andy <[email protected]> wrote:

>sf said...
>
>> On Fri, 26 Jun 2009 04:04:32 -0500, Andy <[email protected]> wrote:
>>
>>>http://www.foodnetwork.com/videos/la...lls/14864.html
>>>
>> I used to do something like that only (if I remember correctly) the
>> lasagna noodle was halved lengthwise and (for sure) the roll was
>> upended. It made a very pretty dish.
>>
>>>Been meaning to try. Only it's not quite in "single serving" territory.
>>
>> Do it for company.
>
>
>Right. OR for when I wanna get fat in a hurry!
>
Andy, there are ways to lighten up lasagna. Use skimmed ricotta for
starters. Don't use a lot of meat for another. Did you notice the
non-ricotta cheeses were just sprinkled on top?


--
I love cooking with wine.
Sometimes I even put it in the food.