Monday, December 27, 2010

Turkey Spinach Lasagna

1.5 lbs of ground turkey
2 tbsp olive oil
1 small onion, diced
5 cloves of garlic, diced
16 oz diced mushrooms (button or crimini)
1 15oz. can of diced tomatoes
 4 cups of water
1 - 8 oz pack of baby spinach
1 package uncooked gluten-Free lasagna noodles (I love Tinkyandas brand)
16 oz. Mozarella cheese
1 small tub Ricotta cheese
Salt & pepper to taste

In a large sauce pan, brown the turkey. Place cooked turkey in another bowl. In the same sauce pan, add the oil and onions and cook on medium heat for about 1 minute. Add the garlic and mushrooms and cook for another 5 minutes or so, or until the mushrooms release most of their liquid.  Add salt and pepper to taste. Add the turkey back into the pan, diced tomatoes and water. Once heated through, add the spinach and cook for another minute. The sauce should be really wet and runny to accommodate for the uncooked noodles. (If the sauce is too dry to start off, the lasagna will definitely be dry after the baking in the oven!)

In a 13 x 9" baking dish, assemble the lasagna with a layer of sauce, noodles, ricotta cheese and mozzarella cheese. Repeat 2 more times for a total of 3 layers. On the top layer, I add some cheddar cheese with the mozzarella cheese for more color. Bake for 45 minutes at 350 degrees or until the noodles are cooked through and the cheese is brown and bubbly.

Monday, December 6, 2010

Gluten-Free Oatmeal

1 cup organic gluten free oatmeal
2 cup water
2 tablespoon almond butter
2 tablespoon honey
1/2 tbsp Cinammon
1/2 fruit or nuts (optional)
Microwave everything except the fruit/ nuts for 2 minutes. Stir.
Microwave again for another 2 minutes. When done add the fruit or nuts and mix.

Makes 4 servings

Tuesday, November 30, 2010

Thanksgiving turkey

Our Thanksgiving Turkey turned out awesome! I couldn't have done it without Alton Brown's ( my favorite Science Chef from TV Food Network) advise.....and our brand new Instant Read Thermometer. It's the kind you stick in and keep in the turkey the entire time you cook it. I'm definitely a happy cooker with that important tool!

Sunday, September 12, 2010

Vietnamese Salad and Dressing

This refreshing salad is great for summer. It's light, fresh, and delicious!! The thing to keep in mind is to have all your ingredients FRESH! This of course is a salad and if anything is old, you will definitely taste it! I used the mint and cilantro from my mini-garden!

I usually prepare the marinated beef/chicken ahead of time to save time. Once you're ready to prepare the salad, just stir fry the meat quickly on high heat in a wok. While cooking you can prepare the salad. Once the meat is cooked, place it on top of the prepared salad and enjoy with the dressing. The dressing is very light as well and add as much or as little as you want to your Fresh Summer Vietnamese Salad. 


Serves 4

3 heads of Romaine Lettuce, torn up into bite size pieces, washed and spun dried
1 - 8oz package of rice noodles, prepared
1 lb. Marinated Lemon grass chicken or beef, pan fried
1 cup Shredded Carrots
1 cup Bean Sprouts
Mint leaves
Cilantro leaves (optional)

Salad Dressing
1/4 cup sugar
1/8 cup fish sauce
1/8 cup water
1/2 a lime, squeezed
Shredded Carrots
1-2 cloves garlic
1 teaspoon red pepper paste
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