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Thread: dinner 6-23-09, lasagna

  1. #1
    sf Guest

    Default dinner 6-23-09, lasagna


    OK, I made pasta two days in a row... so shoot me.

    I made spaghetti yesterday... the tomato sauce was made with 1/2 lb
    hot italian sausage (browned), onion, garlic, oregano and cans of
    various tomato - not cooked forever. I used one can of paste with a
    paste can full of water, 1 can of regular tomato sauce, two cans of
    diced tomato and one can of stewed tomato, whirled so it was between
    chunky and smooth. Last night's meal had leftover sauce.... so I made
    lasagna with it today.

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

    I used one bag of spinach from Trader Joe's (1 lb), 1 lb of ricotta
    from Trader Joe's (24 grams of fat for the 1 lb container), one egg.
    Now we're getting into the "I didn't measure part", a tiny sliver of
    gruyere, shredded, two kinds of thinly sliced hard cheeses left over
    from last weekend, julienned (just 4 or 5 two inch by three inch or
    smaller slices slightly thicker than "shave") - slightly less than 1/4
    cup total.

    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

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

  2. #2
    ViLco Guest

    Default Re: 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




  3. #3
    sf Guest

    Default Re: dinner 6-23-09, lasagna

    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.

  4. #4
    ViLco Guest

    Default Re: dinner 6-23-09, lasagna

    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




  5. #5
    sf Guest

    Default JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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 lb. butternut squash, seeded, peeled, and diced
    1 cup organic quinoa
    2 cups water
    1 tsp. salt
    3 eggs, beaten
    1 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.

  6. #6
    ViLco Guest

    Default Re: JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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




  7. #7
    Andy Guest

    Default Re: JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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



  8. #8
    ViLco Guest

    Default Re: JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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




  9. #9
    Andy Guest

    Default Re: JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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


  10. #10
    sf Guest

    Default Re: JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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.

  11. #11
    Andy Guest

    Default Re: JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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


  12. #12
    sf Guest

    Default Re: JACKPOT! Quinoa and Squash Recipes Was: dinner 6-23-09, lasagna

    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.

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