Wednesday, July 15, 2015

Veggie lasagna

To make the veggie lasagna: 

I first chopped all the veggies into bite size pieces.

Next, I sauteed one chopped onion in olive oil and butter. Then, added in a few crushed cloves of garlic. After a few minutes, I added in the squash, mushrooms, tomatoes, and bell peppers. Salt and pepper to taste. After the vegetables were mostly cooked I added in the spinach and fresh herbs: basil, oregano, thyme.

Next I stirred this cooked veggie mixture into a pound of ricotta cheese. 

I layered the cheesy veggie mixture between no-boil lasagna noodles with a little shredded cheese and marinara sauce. Top with shredded cheese. Bake at 350 degrees, covered for 35 min. Check for doneness. If the noodles are done. Remove the cover or foil and bake until the cheese is melted.

Allow it to cool a few minutes before cutting. 

Serve with homemade bread! :)

Sunday, May 24, 2015

Too good too be true (WW Cake Recipe)

Cleaning out the filing cabinet, I found this recipe. It was in a notebook circa 2003. First of all, let me say that I do not remember this recipe. So, I don't know if it's too good to be true or not. The paper does look as if I used it at least once in the kitchen. Perhaps I will try it again. 

Here is the recipe: 
1 yellow butter recipe cake mix
6 oz. very vanilla low-fat yogurt
2 eggs or egg substitute
1/4 c. unsweetened apple sauce
1 tsp. vanilla extract
1/4 c. melted butter

Mix together all ingredients and pour into a greased and floured 9"x13" cake pan.

Then, stir together:
2 eggs or egg substitute
1/2 tsp. vinegar
1 lb. powdered sugar
16 oz. fat free cream cheese
1 tsp. vanilla

Pour this mixture over the cake batter. Bake at 325 degrees for 35-45 min. or until it bubbles in the center and it begins to brown.

Top with sliced fruit of your choice. Makes 12 servings.

The points calculated on the notebook paper are not valid under the current WW points plan. As they were calculated under the old system. 

Bon appétit! 

Monday, March 23, 2015

Tales of a Frustrated Bilingual Baker

Tonight, I am flustered and frustrated over a seemingly easy recipe. 

Nutella Tart


Tarte tiède au chocolat et au Nutella

I am the proud owner of two lovely choco-rrific books: Larousse du Chocolat and Chocolate Desserts by Pierre Herme by Dorie Greenspan. These books have lots of overlapping recipes... or so it seems.

My husband says my frustration is a little over the top, but I'm annoyed. 
The ingredient ratios are different. Not only that the "translation" of amounts is off. 

Example: according to Greenspan 3 1/2 ounces of butter = 7 tablespoons = 200 grams. I'm not buying it! A regular stick of butter is 8 TBS = 4 oz = approx. 113 g. 

la recette de Larousse du Chocolat
250 g de pâte sucrée (Sweet pastry dough)
150 g de Nutella 
150 g de chocolat à 55% de cacao (bittersweet chocolat)
150 g de beurre (butter)
1 œuf (egg)
2 jaunes d’œufs (egg yolks)
20 g de sucre en poudre (granulated sugar)
80 g noisette (hazelnuts)

The recipe of Chocolate Desserts
1 baked 8 3/4 in (22 cm) tart shell made from Sweet Tart dough
2/3 c. (200g) Nutella
4 3/4 oz (140 g.) bittersweet chocolate
7 TBSP (3.5 oz; 200 g.) unsalted butter
1 large egg
3 egg yolks
2 TBSP sugar
1 c (140 g.) hazelnuts

Oh but why should the differences stop there? They both say to melt the butter and chocolate separately. However, one asks you to whisk the sugar into the egg and then fold in the chocolate, then the butter. The other asks that you fold everything into the chocolate. YIKES! 

This is too much after a day of teaching little ones! 
I hope my tart comes out of the oven okay. Wish me luck! I mean I was the one brazen enough to make this for the first time for guests. LOL