Monday, November 30, 2009

Lasagna Fritta (fried lasagna)

Here is a great dish I had at olive garden a month ago as an app. O.G. doesn't give out this recipe so here's my variation... very very good!!

Lasagna Fritta
Makes 14 servings

2/3 c milk
1 c Parmesan cheese
6 oz Feta cheese
¼ tsp white pepper
1 TBSP butter
7 lasagna noodles
1 oz marinara sauce
1 oz Alfredo sauce

Boil and stir together butter, white pepper, milk, Parmesan, and feta cheese.
Boil Lasagna noodles as directed.
When the noodles are finished, spread a thin layer of cheese & milk mix along noodle and fold into 2 inch pieces. Let set in the freezer for 1 hour, placing something heavy on top to keep it together.

When you take them out of the freezer, cut the pieces in half long-ways.

Before you fry them, mix 1/4 c milk and 1 egg together and get a bowl ready with Italian bread crumbs.

then dip each piece in the milk/egg then the bread crumbs. NOW you can fry them.
Fry at 350 degrees for 4 minutes

Spread Alfredo on the bottom of the serving plate, placing each piece in the sauce. Drizzle marinara sauce on top.

Tuesday, February 17, 2009

My New Favorite Kitchen Tool

I have changed my lifestyle for the better and am slowly bringing my children along for the ride. My diet has changed drastically in the last few months and I've never felt better!! In my previous post I spoke about "superfood" for my children. I was so pleased to hear from those of you who already used it and those who are now trying it with your sweet little ones. But the concern with some is..."how the heck do you get them to drink it?!?!?!"

I like to juice 4 or 5 apples in the morning before breakfast and give 1/2tsp of superfood in the juice to the boys... many times they ask for seconds and, like this morning, thirds! I also use the same applejuice and pour it into a blender with a frozen banana and 4 or 5 frozen strawberries and blend it until smooth and put my superfood in it... The fresh applejuice is the key... and the smoothies are as good, if not better than anything i've EVER had!!

**give your children a little bit with the superfood and then give them a tall glass without... they may cringe a bit with the greens, but it masks the taste better than anything else i have found**

So why did I buy a juicer? My children love juice just as much as the next child, but I've never felt comfortable giving my boys processed juices that many times have extra sugar or sugar additives, preservatives, dyes and other artificial contents that cause diarrhea and hyper activity to name a few.

Our bodies need water to perform at the optimal levels... it helps to keep the liver clean and the body hydrated. Fruits and Vegetables are full of water... the water found in these foods is the best and most natural sources for our body to use. By using a juicer the water is extracted from these foods along with the fibers and cells that help to revitalize and rejuvenate our bodies. By drinking the juice it assimilates in the body and the bloodstream quicker than if you were to eat the food and allow it to go thru the breakdown in the digestion process. When you go to sleep at night your body goes into a state of fasting where the digestive system has the chance to rest...

when we wake up in the morning it is important that we don't rush to the fridge and begin to stuff food down our throat... It's best to begin introducing food back into our system slowly... I like to begin with my juices thru the morning followed by some fruit mid morning and allow my meals to get bigger as the day as gone on... Something very contrary to what we hear... big breakfast, smaller dinner... but in reality it makes sense for it to be the opposite. This is my reason for the juicer. My particular brand is a champion juicer...

i love it! It can be pricey, but well worth the dollar amount. If you are still unsure...look into buying a used one. They hold up well and can be used commercially for years on end. Please note: A blender does not do the same thing as a juicer.

I have much more to say, but can only sit at my computer so long... stay tuned, I'll write more concerning my new diet approach soon... IT HAS CHANGED MY LIFE!!

Wednesday, January 28, 2009

SuperFood For Babies

My youngest (15 months) is a bit of a fussy baby. He's a great sleeper, but if he isn't outside, he is sitting at my ankles crying... My mother-in-law suggested I try giving him "SuperFood". I was at my wits end and was ready to try anything! Sure enuf... IT WORKED! i know it worked because a few days later (in order to test my findings) I didn't give him any and he was back to his fussy manor. The minute he saw me making him a drink he practically pulled my pants off trying to climb up me to get to his drink!!

SuperFood has some of the most important vitamins and nutrients our bodies need that we miss out on a daily basis from the Standard American Diet. It is also known as a "green drink". The ingredients include:

Spirulina Blue-Green Algae- High in the b-vitamins and one of the highest sources of Beta-Carotene helps aid the body in resistance to diseases

Chlorella- Strengthens the immune system and helps detoxify the body and neutralize harmful substances in the body

Alfalfa, Barley & Wheat Grasses- The word alfalfa literally means "best food" they are good as an anti-arthritic, an anti-asthmatic, a deodorant, and a diuretic.
It is the richest land grown source of trace minerals and elements such as calcium, potassium, magnesium, iron & phosphorous. Combined with the other "greens" they seem to balance the so called salt system of the body & act as a natural diuretic.

Purple Dulse Seaweed- Dulse Seaweed does not give a fishy smell or taste... Seaweed has the richest source of assimilable minerals (as well as trace minerals)on the earth.

Beet Root & Spinach Leaf-
Both have strong blood building properties

Rose Hips, Orange and Lemon Peels- Large Source of Vitamin C which helps aid the body against stress, stroke, colds, and skin aging

Non-Active Saccharomyces Cervisiae Nutritional Yeast- It is the second highest source of complete protein in nature along with other vitamins and minerals such as iron. The yeast is completely NON-ACTIVE

When all of these ingredients are put together they strengthen the blood which is essential for us to have to function at our best. I know many people who have used it with their children and have seen changes in their demeanor and attitude. It helps children focus naturally while still being able to BE CHILDREN! It's the first thing all my boys have in the morning. I put 1/2 a tsp in a vegetable juice I make, a smoothie, their cereal or oatmeal... they barely even notice. For my baby I give him 3-4 1/2tsp servings a day in homemade veggies juice... he now thrives... and sits and my ankles when he knows i am making him a drink. I highly recommend it to mom's who want happy, healthier children!!!

Thursday, November 13, 2008

Food Storage

I am rededicating myself to my FOOD STORAGE! I have not been very good about cooking with the storage I have and it's time I begin again. Carol sent me a site to a great food storage site that I really took time to read today and another one I found from that site. It has great recipes and ideas of ways to restock your food storage, or "how to" start from scratch. I have a mother-in-law who can make ANYTHING from wheat and I've decided that I need to take advantage of these resources and jump on the wagon to make myself and my family more prepared.

"If ye are prepared ye shall not fear" (D&C 38:30)

And it's time I listen to our leaders and take action in making my family MORE PREPARED!

This next year I will be better at gathering those things I get from my garden, buying from farmers markets in bulk and canning.

Our Garden Last Year

Great Recipe Site I found today:

What are some things you do for Food Storage, 72 Hr Kits, and other Emergency Preparedness?

Wednesday, October 22, 2008

Fettuccine Primavera w/ Goat Cheese, Prosciutto and Poached Egg

Fettuccine Primavera with Goat Cheese, Crisp Prosciutto and Poached Egg
**Karen @ Family Style Food

4 thin slices prosciutto
4 ounces fresh goat cheese, softened at room temperature
2 tablespoons heavy cream
¼ cup grated Parmigiano-Reggiano cheese
Finely grated zest and juice from half a lemon
Fine sea salt and freshly ground black pepper
1 bunch asparagus, stems trimmed and sliced into 2-inch pieces
9 ounces fresh fettuccine or tagliatelle pasta
4 soft-poached quail eggs*

1. Arrange the prosciutto on a small baking sheet and roast in a 400-degree oven for about 10 minutes, or until crisp. Cool slightly and break into pieces. (prepare up to one day ahead - keep in a covered container at room temperature)

2. Crumble the goat cheese into a large mixing bowl. Add the cream, Parmigiano-Reggiano, lemon zest, juice, salt and pepper to taste and stir until smooth.

3. Bring 5 quarts water to a boil in a large saucepan and add 1 tablespoon salt. Drop in asparagus and cook until bright green and tender, about 3 minutes. Remove asparagus with a slotted spoon and add to the goat cheese mixture. Add pasta to the pan and cook 1 - 2 minutes, or according to directions. Scoop out a ladleful of pasta water (about 1/3 cup) and pour it into the goat cheese mixture, stirring to melt cheese and make a smooth sauce. Drain pasta and toss with the goat cheese until evenly coated with sauce.

4. Divide pasta between two serving bowls. Top with poached eggs and sprinkle with prosciutto.

Serves 2

* To poach eggs, bring a small skillet full of water to a simmer. Add a tablespoon of plain white vinegar. Crack eggs into the pan; keeping heat at a steady simmer (not boiling), cook eggs until whites are firm and yolks are just set, about 2 minutes for quail eggs and 4 minutes for chicken eggs. Remove with a slotted spoon.

Tuesday, October 21, 2008

Crunchy Shrimp with Toasted Couscous and GInger Orange Sauce

Crunchy Shrimp with Toasted Couscous
and Ginger Orange Sauce
**Karen (Family Style Food)

For Ginger Orange Sauce:
1 cup orange juice
1 teaspoon ground cumin
2 tablespoons reduced fat mayonnaise
1 1/2 tablespoons chicken broth
2 teaspoons grated fresh ginger
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, or to taste
For Couscous:
1 cup uncooked couscous
1 1/2 cups low-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/3 cup sliced scallions
2 tablespoons sliced almonds, toasted
For Shrimp:
20 jumbo shrimp (about 1 pound), peeled and deveined
2 egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated fresh ginger
2 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
1 - 2 tablespoons canola oil
2 cups trimmed watercress

1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.

2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.

3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.

4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp.
Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)


Ironing... It's one of those love hate relationships I have. I love to iron, but never seem to find the perfect time to do it, so I hate when it doesn't get done until right before it's being worn.. which means Sunday clothes are usually ironed Sunday morning and other clothes are thrown into the dryer right before they are worn to give them the "fresh from the dryer look"....

My hope is that as my children get older and my children need less hands on baby time, my clothes will be ironed right from the dryer and put into the closet ready to be worn at a moments notice.

But my great grandmother (who was an AMAZING housekeeper) gave this hint to my mother (who is also an AMAZING housekeeper, and ironer i might add) who has given it to me (who is still striving to be an average housekeeper, lol).

HINT: The thicker the pad, the easier it is to iron, and the smoother your clothes become. When it's time to replace your iron pad instead of discarding the old one, put your new one over the old one. My gr grandmother probably had 7 or 8 pads over a lifetime on top of each other and her clothes always ironed out perfectly. Something you can also do is put an old towel underneath your existing pad to give it that extra batting.

Try it out.... IT WORKS!!