Vegetarian lasagna

Posted by mona on Jan 2, 2009
 
   Vegetarian lasagna
 
Ingredients for pepper sauce 
3      tablespoon olive oil
1/2   big chopped onion
2      pieces chopped garlic
3      red peppers
4      tomato
        salt & pepper
  
Method for sauce:
 Heat the oil up in a pot then add the chopped onion and garlic and fry for 10 minutes.
 Grill the pepper on a direct fire till the outside cover gets grilled then put it in a plastic bag so it will be easier to remove it’s outside cover later, seal the plastic bag, remove the outside cover of the pepper and cut it into 2 pieces and remove the seeds and the cover.
 Cut tomato into small pieces then add it to the onion and garlic and cook for 20 minutes.
 Puree the tomato in a food mill then add it to the red pepper and beat in a blender and add the salt and pepper. Ingredients for bashamil sauce
6      tablespoon butter
6      tablespoon flour
5      cup milk
1      teaspoon salt
        ground white pepper
1/4   teaspoon ground nutmeg
3      eggs

Method for Bashamil
 Heat the milk up but don’t leave till boiling then place a side.
 Melt the butter by heating it a little bit in a pot then add the flour and keep on mixing it till it will be completely mixed.
 Add milk and mix it well with the butter and flour on a medium fire then cook for 20 minutes and add salt, pepper, and nutmeg.
 When the bashamil is warm add the eggs after beating and mix well together.

Ingredients for the filling
1      kilo spinach
1/4   cup olive oil
1      chopped onion
3   large carrot
2   large zucchini
3   tablespoon barmazan cheese
2   cup ricotta cheese
1   cup mozzarella cheese
3    tablespoon chopped parsley
3    eggs
      Salt & pepper
16  slice dry lazania pasta

Method for Stuffing
 Cut the spinach leaves in small pieces after a well clean.
 Heat up in a pot one spoon of oil and fry the chopped onion on it for 15 minutes, add spinach and mix all the materials.
 Chops one cup of carrot and add it to the spinach, slice the rest of it in a long slices brush with a little oil and grill it on a grill.
 Cut the zucchini in long slices same size as carrot brush with oil and grill it on a grill.
 In a pot mix ricotta cheese, mozzarella cheese, barmazan cheese, and little ground parsley, beat the eggs and add to the cheese mixture.
 Mix 1/3 of the cheese mixture with spinach and mix it well together.
  

Method for Lazania
 Cook the lazania pasta slices in boiled water then cool it in under cool water and brush with a little oil from both sides.
 Put a little sauce in tray ((مستطيل الشكل with high edges till all the base is covered then put a lay of pasta slices.
 Cover the pasta lay with spinach mixture then put another lay of pasta.
 Put a lay of the cheese mixture till completely cover the pasta.
 Repeat that again and put another lay of pasta then a lay of zucchini and a lay of pasta and little of cheese and a lay of carrot and a last lay of pasta slices.
 Cover the last lay of pasta completely with the basahmil sauce, place in an oven of 350 F for 45 minutes till it turned into golden color.
 Leave to cool slightly then cut into pieces and when served put a little of the sauce on the plate and lazania piece on the top.
  

   

Pasta with Spicy Almond Pesto

Posted by yara on Sep 17, 2008

Ingredients:
3/4 pound fettuccine
3/4 cup extra-virgin olive oil
1/4 cup fresh sage leaves
1 garlic clove, mashed to a paste
1/4 cup almond or hazelnut butter
1 scallion, minced
1/2 teaspoon finely grated lemon zest
Large pinch of crushed red pepper
1/2 cup freshly grated Parmesan cheese (1.5 ounces)
Salt and freshly ground pepper

Directions:

  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3/4 cup of the cooking water. Meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering. Fry the sage leaves over moderate heat, turning occasionally, until crisp. Drain the sage leaves on paper towels, then chop half of the leaves.
  2. In a medium bowl, combine the chopped sage leaves with the garlic, almond butter, the remaining 1/4 cup of olive oil, the scallion, lemon zest, crushed red pepper and all but 2 tablespoons of the Parmesan cheese. Toss the drained pasta with the almond pesto; add as much of the reserved pasta water as needed to make a creamy sauce. Season the pasta with salt and pepper. Top with the remaining 2 tablespoons of cheese and the whole sage leaves and serve.

Toasted Spaghetti with Clams

Posted by yara on Sep 17, 2008

Ingredients:
3 tablespoons extra-virgin olive oil
3/4 pound spaghetti, broken into 2-inch lengths
2 garlic cloves, minced
Crushed red pepper
3 cups bottled clam broth
1 cup water
3 dozen littleneck clams, rinsed
1/4 cup minced flat-leaf parsley

Directions:

  1. In a large, deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Discard any clams that do not open. Add a few tablespoons of water if the pasta is too dry. Stir the parsley and serve.

College Student Noodles

Posted by Tony the CHEFF on Sep 6, 2008

Takes 15 minutes, start to finish. 1

College Student Noodles

College Student Noodles

College Student Noodles

Broke? Eat like an italian baroness with this easy, cheap, and delicious pasta dish.

 

Ingredients

Enough egg noodles to satisfy you–don’t forget they swell up when you boil them.

1 tablespoon butter

1 tablespoon parmesian cheese, preferably freshly grated

pinch of black pepper, coarse grind is best


Directions

Boil the egg noodles till they are done–personally, I like them slightly overcooked and soft, which takes about 10 minutes.

While the noodles are boiling, put the butter into the bowl that you will be eating out of. Break it into little pieces if you are so inclined, so that the noodles get nice even coverage.

Drain the noodles and immediately put them in the bowl. Stir the noodles around and start sprinkling in the cheese–and when you have buttery, cheesy noodles, sprinkle a bit of pepper on them.

Eat up!


Making Ravioli and Lasagna at Home

Posted by nabilw on Aug 3, 2008

Ravioli

PANTRY RAVIOLI OR LASAGNA
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.

These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.

Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt

Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.

Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.