Sue's Sticky Rolls

With Christmas coming on Friday I am already getting excited to enjoy a holiday brunch with my little family of three (almost four). In addition to the traditional baked strata I am planning to make Aunt Sue's Sticky Rolls. After calling Meghan, Mom, Sheila and Grandma Moore looking for this recipe I realized that I had it in a family recipe book Grandma had prepared for me before my wedding! Meghan requested that I post this on Sister Kitch'n so we always know where to find it!

Spray bundt pan with non-stick cooking spray.
Sprinkle bottom of pan with 1 cup chopped pecans.
Add 20-24 frozen Rhodes rolls.
Sprinkle with one large box of cook & serve (NOT instant) butterscotch pudding.
Drizzle 1 stick of melted butter over everything.
Sprinkle one cup of brown sugar and some cinnamon on top.
Add another cup of chopped pecans.

Cover with plastic wrap and a towel. Leave overnight in a closed oven to rise (but don't turn the oven on!). In the morning, remove towel and plastic wrap and bake in 350 degree oven for 20-25 minutes.

As soon as it is done, flip over from pan to serving plate.

Merry Christmas!!!

Protein Pancakes

Hope just reminded me about this recipe - I had totally forgotten about it!

1 cup oatmeal
6 egg whites
1 cup ff cottage cheese
1/4 tsp vanilla and cinammon

Mix in a blender.
Make on griddle.

YUM!

Amy's Banana Bread

Grandma/Flo/Mom/Nana forwarded this recipe from Amy. Looks like a winner to me!

Combine dry ingredients:
2 c flour (try 1 c unbleached white and 1 c whole wheat)
2 1/2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground giner
1/2 teaspoon cloves
1/4 teaspoon salt

Combine wet ingredients:
1 egg
1/2 cup brown sugar
2 mashed overripe bananas
3/4 cup applesauce
2 tablespoons vegetable oil
1/3 cup milk

Combine both sets of ingredients. Toss in some chocolate chips or walnuts, if you'd like.

Bake at 350 degrees for 45-50 minutes. Cool 15 minutes before slicing.

Macaroni and Cheese

This recipe comes from Grandma/Nana/Mom/Flo. She served it recently at the Ronald McDonald House with a Notre Dame group. The dish was so good that everyone requested the recipe!!

*Cook 1 lb of macaroni noodles according to directions on the box.
*Melt 6 tablespoons of margarine on the stove.
*Add 1/2 cup of flour and stir in with the margarine to make a roux. Add 1 tablespoon Dijon mustard.
*Add 3 cups of milk. Stir until warm. Add another 2 cups of milk.
*Add 1 teaspoon each of salt and pepper.
*Add in 12 ounces of finely chopped/grated Velveeta and stir to melt.
*Add four ounces cheddar cheese.
*Pour cooked macaroni into a greased pan and top with cheese mixture. Stir.
*Top with additional 4 ounces of cheddar cheese. You can also top with croutons/breadcrumbs if desired.
*Cook at 350 degrees for 30-45 minutes.

Cauliflower Soup

I made this for dinner tonight after I found organic cauliflower for $1.00 at Stanley's, my local produce market. Chris declared this to be one of the finest soups I have ever made (and I usually make soup once a week!). I served this along with a salad of spinach, tomatoes, pine nuts, shaved parmesan and a splash of balsamic and olive oil.

Ingredients

1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper


Directions

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

Recipe from FoodNetwork.com

Popeye Smoothie

I've been making this smoothie to drink after a good workout. It's full of nutrients, fiber, protein and lots of flavor and can easily substitute for a meal.

15 raw almonds
1/2 C fresh spinach leaves
1/2 C coursly chopped peach (can use nectarine, grape or other soft fruit, Do Not Peel)
1/2 sliced banana, frozen (freeze several in small ziploc bags so they're always on hand)
6 ozs no-fat vanilla Greek yogurt

Blend until smooth. If too thick, add a little skim milk to blender while processing.
About 250 calories.

A Good Read

I would like to strongly endorse this month's issue of Body + Soul magazine. There is a feature with 25 new recipes to try, and all of them look so amazing and easy and healthy. I've made three so far this week and all have turned out delicious. Most of the recipes are vegetarian and those that aren't can be easily converted for our non-meat eating friends.

The recipes are very loose and casual. There aren't many specific measurements given -- a dash of this, a sprinkling of that, etc -- but that is how I prefer to cook so it works out wonderfully for me.

The recipes are posted on-line, but I think the magazine does a better job of presenting the concept.

http://www.wholeliving.com/photogallery/25-fast-healthy-recipes

Meghan's Bean Salad

This is one of Meghan's classics! Its basically a melange of whatever is looking good at the farmer's market. Very refreshing and delicious!

Pile of green beans (washed, trimmed, blanched)
Pile of yellow beans (washed, trimmed, blanched)
Pile of pole beans (washed, trimmed, blanched)
Shelly beans (or any kind of canned shelled bean)
Lima beans
Thinly sliced basil
Cherry or grape tomatoes
Olive oil
Lots of fresh lemon juice
Salt, pepper

The goal is for all the beans to be fresh. Its so much fun buying the fresh beans that need to be shelled. Shelly beans taste sort of like kidney beans once cooked. The farmer's market didn't have lima beans this weekend, but they are essential. You can always buy the refrigerated or frozen ones from Jewel as a substitution.

Ratatouille With Fried Eggs

Evelyn and I ran to a nearby farmers market on Wednesday. The colorful displays of fresh vegetables inspired last night's meal.

This recipe started with something I saw in this month's issue of Martha Stewart Living magazine. It was very easy to put together, and Chris and I felt so happy with every bite. Bonus: this tastes great at room temperature and even better the next day so it is a great meal to prepare for guests ahead of time.

Ratatouille With Fried Eggs
Serves 6-8

1 large eggplant, cut into 3/4" chunks
3 large tomatoes, cut into 3/4" chunks
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon dried thyme
1 tablespoon of dried oregano
1 medium onion, halved and sliced
5 garlic cloves, thinly sliced
2 zucchini, cut into 3/4" chunks
2 yellow bell peppers, cut into 3/4" chunks
8 slices rustic bread
8 eggs
kosher salt, freshly ground pepper

Preheat oven to 450 degrees.

1. Toss tomatoes, thyme and oregano with 2 tablespoons of olive oil in a very large bowl. Set aside to marinate.
2. Toss eggplant, onion, garlic and 2 tablespoons olive oil together. Season with salt and pepper. Spread on to a large rimmed baking sheet.
3. Toss zuccini and bell peppers with 2 tablespoons olive oil. Season with salt and pepper. Spread on to a second large rimmed baking sheet.
4. Roast both sheets of vegetables until golden and tender (about 45 minutes). Rotate the pans once during roasting.
5. Remove pans from oven and immediately add hot vegetables to the large bowl with tomatoes. Stir well to combine and add salt and pepper to taste.
6. Brush bread slices with olive oil and toast in the oven, about 2 minutes
7. Fry up some eggs how you like 'em (the Martha Stewart version called for poached eggs, so keep that in mind, too).
8. Assemble: put one piece of toast on a plate, spoon on a generous helping of ratatouille, and top with the fried egg.

ENJOY!

A Tasty Salad for Supper

1 head red leaf or romaine lettuce
2 links turkey sausage, casing removed
1 can Great Northern beans, drained and rinsed
good handful of fresh green beans, trimmed
1 large tomato, chopped
2 roasted red peppers from a jar, chopped
2 slices of provolone or a ball of fresh mozzarella, diced
1 lemon
olive oil
salt,pepper

Bring about a 1 1/2 cups of water to boil in a small saucepan. Drop in the green beans and cook till bright green - about 3 minutes. Meanwhile, prepare a bowl of ice water. Remove beans from pan and immediately drop into the ice water. Once they are chilled, remove from the water and cut into bite-size pieces.

Heat a large pan over medium heat and add in some olive oil. Cook the sausage and stir till crumbly. Once sausage is cooked through, drop in Great Northern beans and turn heat off.

Fill two large bowls with lettuce and top with green beans, tomatoes, red peppers, and cheese. Spoon sausage/bean mixture on top. Squeeze half a lemon over each salad and drizzle with olive oil. Season to taste with salt and pepper.

Berry Cobbler

This recipe comes from Marilyn Burden, a lifelong friend of Grandma/Nana/Flo/Mom. I can't wait to try it!!

2C berries any kind or mix berries

1/4C sugar (I use less about 1-2 T)

1T lemon juice (I add about 3 and also some lemon zest)

1/3 C flour (I omit this I like it juicy)

Topping

1/2C brown sugar
1/4C flour I use more probably
1to 2 C flour depending on size of pan but I like a lot of topping)
6 T butter(I use more 8to 10)
1 t cinnamon(I use 2or 3)

you can make as much topping as you like just adjust other ingredient to make it crumbly

Toss berries in lemon juice, sugar and flour place in pie dish

mix other ingredients and top berries

Bake 375 30 to 35 minutes or till bubbly

serve with whipped cream or ice cream

Enjoy...hope you don't mind my alterations, but with fresh berries or peaches,,you can't miss no matter what you do ,,,sounds like my mothers type of receipe..a little of this and a little of that...!

This is a great idea for leftover grilled chicken, I know, "Who would ever have leftover grilled chicken?!" but if you have some on hand along with these other common ingredients, you'll have the makings for a perfect accompaniment to the Gazpacho below.

Smoky Chicken Salad

2 C grilled chicken, chopped
4 slices smoked bacon (turkey or pork), chopped
4 scallions, chopped
1 celery rib, diced
1 T dill relish
1/2 t garlic powder
1 t celery salt
pepper to taste
2/3 C mayonaisse

Mix all ingredients and chill. Serves 4

I have made 2 very large batches of Gazpacho for parties recently. Each recipe will feed several, depending on portion. So good on a hot summer day, and so healthy!

Gazpacho

2 hothouse Cucumbers, do not peel
1 each: red, yellow and orange pepper, seeded
8 plum tomatoes
2 red onions
6 garlic cloves, minced
1 C cilantro, finely chopped
46 oz tomato juice
1/2 C white wine vinegar
1/2 C extra virgin olive oil
1 T kosher salt
1 1/2 t freshly ground black pepper

Roughly chop cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Put each vegetable, seperately into a food processor fitted with a steel blade and pulse until it is coursely chopped. Do not overprocess!
After each vegetable is processed, combine them in to a large bowl and add the garlic, tomato juice, vinegar, olive oil, cilantro, salt and pepper. MIx well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Serves 8 to 10

(adapted from Ina Garten, Barefoot Contessa Cookbook)

Lemon & Dill Pasta Salad

This is a light and easy pasta salad. It is a good "base" upon which you can easily add additional ingredients to make it your own. Swap out the dill for fresh basil...use one red pepper and one green pepper...add in chopped hard boiled eggs...the variations are limitless!

• 1 pound bowtie pasta
• Grated peel and juice of 1 lemon
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 red bell peppers, finely chopped
• 2 cups torn arugula
• 1/2 cup pine nuts, toasted
• 1/2 cup chopped fresh dill

Cook pasta according to package directions. Drain.

In a large bowl, combine lemon peel, lemon juice, olive oil, salt and pepper. Add in pasta, peppers, arugula, pine nuts and dill. Stir well and enjoy!

This salad is good the next day, too!

A Bomb Ass Salad

I've come to the realization that salad (much like pasta) is good with just about anything. Empty the fridge into a bowl of lettuce and you're bound to get a good lunch. Here's one I came up with yesterday that was down right delish:


Two big bowls of romaine lettuce
1/2 avocado
Few good crumbles of bleu cheese
3 slices cooked turkey bacon, crumbled
2 T toasted pine nuts
1 zuccini - half of it shaved/grated and the other half chopped into bite-size pieces
2-3 tomatillos, chopped
1 tomato, chopped
A good drizzle of homemade red wine vinagarettte (4 T olive oil, 2 T red wine vinegar, salt, pepper)

Colleen's Cinco de Mayo Fiesta!

I had friends over for a Cinco de Mayo fiesta last night. I spent a bit of time during the afternoon checking out various recipes online, and couldn't find one I liked. So...I winged it, and it worked! Below is my very own recipe for baked poblanos. Feliz Cinco de Mayo!

Ingredients
4 large poblano peppers
1 C yellow corn
1 medium size white onion
5 garlic cloves
1 jalepeno
3 tomatoes (from the vine)
1 can petite diced tomatoes
1 can diced green chilies
2 cans black beans (drain and rinse one can; do not drain or rinse 2nd can)
1 large bunch cliantro
healthy dose of chili powder
salt to taste
Olive oil
shredded Mexican cheese (without spices though)

Instructions
-Preheat the oven to 475.
-Grill the poblanos, onions and corn (I used a grilling pan in lieu of an actual grill).
-While the veggies are grilling, heat garlic, jalapeno and fresh tomatos in a dollop of olive oil. Upon the garlic turning a slight golden color, add the can of diced tomatoes (do not drain the juice) and can of green chilies. Add a healthy dose of chili pepper and salt to taste. Let saute for about 10 minutes.
-Arrange your casserole dish as follows: coat bottom with light layer of garlic/jalapeno/toms/chillies mixture. Cover with black beans, and a nice helping of chopped cilantro. Top with poblanos. Pour remaining garlic/jalapeno/toms/chilies mixture and black beans. Bake in oven for 15-20 minutes.
-Sprinkle a generous portion of shredded cheese atop the poblanos, turn up the head to a steamy 500, and bake for another 5-10 minutes, or until the cheese is bubbly and browned!
-I served the poblanos atop a bed of Mexican rice, and provided chopped avocados and sour cream to my guests as garnish. Yum! Yum!

New "Chicken" Parmesan

I snagged this recipe off Epicuroius.com and absolutely LOVE it! I substitute the chicken with Quorn Naked Chik Cutlets.

yield: Makes 4 servings

Ingredients:
1/3 cup extra-virgin olive oil
2 large garlic cloves, pressed
1/2 teaspoon salt
1 12-ounce container grape tomatoes
1 1/2 teaspoons dried oregano
Large pinch of dried crushed red pepper
4 Quorn Naked Chik Cutlets
1 1/4 cups finely grated Parmesan cheese, divided
6 ounces fresh mozzarella cheese in water, drained, thinly sliced

Preparation:

• Preheat oven to 500° F. Whisk first 3 ingredients in large bowl.


• Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper.


• Microwave Chik Cutlet per instructions.


• Add Chik Cutlets to large bowl with remaining garlic oil and turn to coat.


• Place 1 cup Parmesan in pie dish. Dip 1 side of each Chik Cutlet into cheese to coat; arrange Chik Cutlet, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.


• Roast Chik Cutlet until just cooked through and firm to touch, about 10 minutes.


• Arrange mozzarella slices atop Chik Cutlet. Return to oven; roast until cheese melts, 1 to 2 minutes.


• Transfer Chik Cutlets and tomatoes to 4 plates. Sprinkle with remaining 1/4 cup Parmesan cheese.


• Enjoy!

Serving Suggestions:

• This dish goes great with a nice orzo/asparagus/fresh lemon juice pasta and baby spinich cooked with olive oil and garlic..

Sausage & Peppers

Ingredients

• 2 Tbs olive oil
• 4 Italian turkey sausages
  
• 1 onion, frenched
• 3 cloves garlic, minced
• 2 red bell peppers, seeded and sliced into 1" strips
• 2 green bell peppers, seeded and sliced into 1" strips
• 4-5 roma tomatoes, diced
• 2T tomato paste
  
• 1/2 cup dry white wine
• 1 tsp fennel seeds
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground

Directions

1. In a large skillet or pot heat the olive oil over medium heat.
2. Cook the sausage for 1-2 minutes on each side.
3. Add the onions, garlic, peppers, tomatoes, paste, wine, fennel seeds, salt, and pepper.
4. Cook over low heat for 30-35 minutes.
5. Serve with crusty garlic bread, which makes this a yummy fork-n-knife sandwhich. This would also be great with pasta.
   

Crust Less Cranberry Pie

Crust Less Cranberry Pie- Ala my good friend Jackie Jackman Miller

1 cup all purpose flour
1 cup sugar
1/4 tsp. salt
2 cups cranberries (fresh, whole)
1/2 cup chopped walnuts
1/2 cup melted butter
2 eggs (beaten)
1 tsp. almond extract

Preheat oven to 350 degrees Grease 9-inch pie pan.

Combine flour, sugar and salt. Stir in cranberries and walnuts and toss to coat.

Stir in melted butter, beaten eggs and almond extract.
Spread the batter into prepared pie pan.

Bake 40 minutes or until a toothpick inserted in center comes out clean.
Serve warm with whipped cream or ice cream.

Drop Noodles

Drop Noodles

This is a recipe that is from my Grandma (Mamus) so it is not written down any where – when very you asked how to make something all she would tell you is a handful of this and that and a few spoons full of this and that, and throw it together and cook till it was done, how long or at what temperature was a mystery. I hope this works for you as the measurements are very loosely translated. I hope I am clear enough, ask if I am not.

You will need ….
Large bowl to mix flour, eggs and water.
2-3 eggs – amount of eggs is dependent on how many noodles you want to make.
Flour – amount unknown- again depends on how many eggs used and how many noodles you want – and the amount needed to achieve correct consistency.
Salt – again amount used is relevant to the quantity of eggs and flour used.
Water – add till you have the consistency correct.

Large pot of boiling water to cook noodles.

Ok I would start small, like with one egg and build from there. Try your best to achieve correct balance, which is why I say start small.

Take egg / eggs and beat with whisk till toughly blended.
Add water – continue to beat with whisk till you have a “ medium thinish” consistency – so not too thin / not too thick.
Add flour and some salt a pinch or two – continue to mix until you have
a thick doughy consistency – you need to be able to spoon out mixture, and have it stay together as you drop into boiling water.
If it is too runny, noodles will not stay together when cooking or on spoon.

Spoon out dough with teaspoon- drop into boiling water slowly- you may need a knife to help spoon noodle dough out into the boiling water.
Reduce the temperature to keep water boiling but not to over flow pot while you are adding dough mixture.
Stir noodles to avoid sticking together and to pot- I use Pam on bottom of pot.
Cook ten minutes or till done.
The noodles can also be fed to kids with small amount of butter on them or plain – they usually like them more than the soup.

Good luck I hope this works and tastes good!

Home Made Chicken Soup

Chicken Soup Recipe

This is not written any where I just have it stored in my brain so I hope it makes sense….

3 boxes of Chicken broth

4 bay leaves

10 black corn peppers

1 small bunch of parsley – tie together

3 stalks of celery – cut each of them in ½

1 med red potato left unpeeled

1 med onion – peeled

1 med turnip left unpeeled

1 small bag of baby carrots ( you can use regular carrots –this just saves me time- I also like the organic ones – they are a little thicker- if you like lots of carrots you can add more)

½ of a chicken leave skins and bones on for flavor – I do not use the liver or gizzards

1 med head of cabbage cut into quarters (optional if you don’t like cabbage)

1 package of fresh dill – use later after soup cooks as a garnish when serving.

Get a large tall pot that will hold all of the above while allowing to

Simmer / low boil.

Put broth in pot, add ½ chicken

Next put in all the rest of the items listed except the carrots and the cabbage. I put those in later they can be put in now but can turn too soft and mushy after cooking so long.

Let cook simmer / low boil for at least 3 hours.

After 3 hours remove celery, parsley, potato, onion and bay leaves these can be discarded.

At this point you can remove the chicken if you want, I do. I let it cool a little and then skin and remove from the bones and put meat back into the pot to eat with soup or you can serve it on the side if you like.

Add carrots and cabbage let cook for 1 hour or till done.

Cut up fresh dill very finely- serve on top of hot soup in bowls (again this is optional) and enjoy!

Yummy & Fat-Free Dessert Shake!

I made this the other night for dessert, and it was so good that Chris has been requesting it every night since! This recipe makes two servings.

12 oz skim milk (although I made this once with reduced fat milk and it was better)
10 frozen strawberries
1 tablespoon maple syrup
Cocoa Pebbles cereal :)

Blend the first three ingredients until smooth. You may want to add a few more strawberries to make sure the shake is THICK (like a regular milk shake). Pour into glasses and top off with the Cocoa Pebbles. Enjoy!

Sardinian Spaghetti

Ingredients

1/4 cup extra-virgin olive oil

1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces

2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved

2 cloves garlic, sliced

2 bay leaves

1/2 teaspoon fennel seeds

1/4 teaspoon red pepper flakes

1/2 teaspoon saffron threads (optional)

1/4 cup chopped fresh parsley

1 1/2 cups fresh basil leaves, torn

Kosher salt

3/4 pound spaghetti

1 cup shredded pecorino cheese

Directions

Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.

Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.

Remove and discard the bay leaves.Meanwhile, cook the spaghetti in salted walter until al dente. Drain, reserving 1/2 cup of pasta water. Add spaghetti, cooking liquid and reserved tomato juice to sasuage sauce and toss. Top with cheese and remaining 1/2 cup basil.

A DIFFERENT LASAGNA

Adapted from "Giada's Family Dinners" Cookbook by Giada De Laurentiis
6 Main-Course Servings



I made this for dinner the other night, and I was so impressed with how delicious it turned out...I just had to share it! It was relatively easy, yet well worth the effort, especially when served with green beans, garlic bread and a basic salad. Although I did make some slight adaptions, I must give credit to Giada De Laurentiis, as I found the recipe in her cookbook "Giada's Family Dinners". Enjoy!



Quick Marinara Sauce
(makes 3 cups; you will only need 2)
1 28 oz. can whole tomatoes in Juice
1 bunch fresh basil, stemmed
1/4 cup extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon sugar
salt and freshly ground black pepper

In food processor (or blender), puree the tomatoes with their juice and the basil until almost smooth. Set the puree aside.


Heat the oil in a large, heavy saucepan over med heat. Add the onions and garlic and saute until very tender (about 12 mins). Stir in the tomato puree, oregano, and sugar. Bring to a simmer over med-high heat. Decrease the heat to med and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 mins. Season the sauce to taste w/salt and pepper.


Cream Sauce

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups Whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
pinch of ground nutmeg

Lasagna

1 15 oz. container ricotta
10 oz fresh spinach, chopped
1 cup plus 2 tablespoons freshly grated Parmesan cheese
1 large Egg, slightly beaten
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 dried lasagna noodles
Butter, for baking dish
2 cups quick marinara sauce
1 cup shredded mozzarella cheese

To Make the Sauce

Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 mins, whisking continuously. Whisk in the milk. Increase the heat to med-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 mins. Whisk the salt, pepper, and nutmeg into the cream sauce.

To Make the Lasagna
In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, egg, the 3/4 teaspoon salt, and the pepper until blended.

Bring a very large pot of salted water to a boil over high heat. Ad the lasagna noodles and cook until just tender, but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking together.


Preheat the oven to 450 degrees. Butter a 13 x 9 x 2 inch glass baking dish. Spread the cream sauce over the bottom of the prepared dish.


Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 2 cups of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. Cover the dish tightly with foil. Bake until the rolls are heated through and the sauce bubbles, about 20 mins. Uncover and bake until the cheese on top is golden, about 15 mins longer. Let stand for 10 mins.

Homemade Laundry Detergent

Here are some of the benefits of making your own laundry detergent:

1. Save Money: The cost of making the below recipe is $0.71 cents. With this 2 gallon size recipe you will have enough to do 64 loads of laundry. That translates to about $0.01 cent a load.

2. Better for the Environment: Where do I start?! A homemade detergent uses far fewer scary chemicals. Store bought detergent comes in thick plastic bottles which never biodegrade. Transporting store bought from the factory to the store to your home uses a lot of fuel. Store bought detergent can have dangerous fragrances.

3. It works: I’ve been using this for a few weeks now, and our clothes are clean!

4. Its fun: Admit it -- its kinda cool to know how to make something like this. And in times like this its nice to do something to save a little money and be kinder to the environment.

5. Its easy: total active time for me was about 8 minutes!

The Recipe

1 bar Ivory Soap

½ cup Arm & Hammer Washing Soda*

½ cup 20 Mule Team Borax**

A small bucket (about 2 gallon size) – I found a good one with a lid in the painting department at Home Depot

-Grate or very finely chop the soap and put it in a sauce pan. Add 6 cups water and, stirring often, heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat.

-Pour 4 cups of hot water into the bucket. Now add the hot soap mixture and stir. Add 1 gallon plus 6 cups of water and stir. Let the soap sit for about 24 hours and it will gel. Stir well. The consistency of this soap is different from store-bought detergent. It is a liquidy gel. Use ½ cup per load.

-Note that this is a low sudsing formula, so don't expect to see a lot of bubbles. But, suds are not what clean the clothes so don't worry!

*Arm & Hammer Washing Soda: This is not to be confused with baking soda. They are not the same thing. Washing soda is sodium carbonate or soda ash (baking soda is sodium bicarbonate). It is a white powder. Its purpose is to help remove dirt and orders. I’ve heard that it can be found in the laundry section of a grocery store, but I bought mine from drugstore.com (I think it is also available on Amazon.com)

**20 Mule Team Borax: Borax is a naturally occurring mineral: Sodium Borate. It is a white powder. Its purpose is as a laundry whitener and deodorizer. You should be able to locate this in the laundry detergent aisle, but I bought it from drugstore.com.

Mom's (Mary's) Black Eyed Peas

For one pkg of produce black eyed peas :
2 T olive oil
2 cloves garlic, minced
1 sm shallot, minced
1/4 C celery, diced
1/4 C carrot, diced
1/4 C green onion, thinly sliced
1 T dijon mustard
2 T red wine vinegar
Additional olive oil

Saute garlic and shallot over very low heat until softened. Add celery and carrot. Cook 2 mins. Remove from heat, add mustard. Toss beans w/vinegar and at least 3 T olive oil. Add sauteed ingredients. Toss in green onions and serve warm or at room temp. Add salt and pepper to taste.

"Fresh Start for a New Year? Let’s Begin in the Kitchen"

Thought this article from the New York Times was a great refresher on what to keep around the kitchen!

http://www.nytimes.com/2009/01/07/dining/07mini.html?pagewanted=2&_r=2