i've been making this for years, and have never actually written the recipe down... til now!
turkey spinach lasagna
1 casserole
1 (10 oz) package frozen chopped spinach or kale, thawed and drained
1 cup cottage cheese
1 egg
1 onion, chopped
3 large garlic cloves, minced
2 cups mushrooms, chopped
1 cup shredded carrots
1 lb ground turkey
1 (26 oz) jar pasta sauce
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
8 short or 6 long no-boil lasagna noodles
2 cups shredded mozzarella cheese
Preheat oven to 400 degrees.
Mix the spinach, cottage cheese and egg in a medium bowl. Add in salt and pepper.
Place a large skillet with 2 tbsp oil over medium-high heat. Saute the ground turkey until no longer pink. Add in the garlic and onion and saute until tender. Add in the mushrooms and carrots until tender. Pour the pasta sauce and herbs into the skillet and mix thoroughly. Add salt and pepper to taste. Simmer for 10 mins.
Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 1 layer of lasagna noodles. Spoon an additional 1/3 of the sauce on the noodles, top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with a final layer of lasagna noodles and the rest of the sauce. Top with the remaining mozzarella. Cover the dish with foil.
Bake in the preheated oven for 45 mins. Remove the foil and bake for an additional 5 mins and then broil for another 5 mins. Remove from the oven and let lasagna rest for 10-15 mins before serving.
Thursday, March 14, 2019
best snickerdoodles
every year we make Dad snickerdoodles for his birthday, and he said that these were the best yet.
snickerdoodle cookies (from Bon Appetit)
2 1/2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) butter, melted and cooled slightly
1/2 cup (packed) light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
4 tbsp raw turbinado sugar (or use regular white)
2 tbsp ground cinnamon
Whisk flour, cream of tartar, baking soda, and salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, vanilla and eggs in a large bowl, scraping down sides until incorporated.
Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined.
Let sit at room temperature at least 30 mins to hydrate flour; dough will be very loose but will thicken as it sits.
Arrange a rack in the center of the oven; preheat fo 400 degrees. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and turbinado sugar in a medium bowl.
Using a 1 oz ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared baking sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.
Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8-10 mins. Let cool completely.
*Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon sugar.
snickerdoodle cookies (from Bon Appetit)
2 1/2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) butter, melted and cooled slightly
1/2 cup (packed) light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
4 tbsp raw turbinado sugar (or use regular white)
2 tbsp ground cinnamon
Whisk flour, cream of tartar, baking soda, and salt in a medium bowl.
Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, vanilla and eggs in a large bowl, scraping down sides until incorporated.
Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined.
Let sit at room temperature at least 30 mins to hydrate flour; dough will be very loose but will thicken as it sits.
Arrange a rack in the center of the oven; preheat fo 400 degrees. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and turbinado sugar in a medium bowl.
Using a 1 oz ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared baking sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.
Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8-10 mins. Let cool completely.
*Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon sugar.
Saturday, March 2, 2019
korean ground beef bulgogi
similar to this other recipe from before, but way simpler, and just as delicious!
korean ground beef bulgogi
serves 8
2 tsp vegetable oil
2 lbs ground beef or turkey
7 cloves garlic
1/3 cup soy sauce
1/2 cup water
3 tbsp brown sugar
1 tbsp sesame oil
1 tbsp ginger root, minced
1/2 apple or pear, grated (optional)
3/4 tsp red pepper flakes (optional)
1/2 tsp white or black pepper
3 cups rice (we use basmati)
4 1/2 cups water
4 green onions, sliced
sesame seeds
Turn on the instant pot to Saute setting. When it's hot, add the oil and cook the ground meat until no longer pink. Drain the excess fat if there is more than a few teaspoons.
Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, apple/pear (if using), red pepper flakes (if using) and white pepper. Mix well, scraping the bottom of the pot.
Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook / Manual button and set to cook for 4 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9 minute Natural Release). Then turn the steam release knob to the Venting positiona nd release the remaining steam.
Serve bulgogi over rice, on lettuce leaves or in tortillas. Garnish with green onions and sesame seeds.
korean ground beef bulgogi
serves 8
2 tsp vegetable oil
2 lbs ground beef or turkey
7 cloves garlic
1/3 cup soy sauce
1/2 cup water
3 tbsp brown sugar
1 tbsp sesame oil
1 tbsp ginger root, minced
1/2 apple or pear, grated (optional)
3/4 tsp red pepper flakes (optional)
1/2 tsp white or black pepper
3 cups rice (we use basmati)
4 1/2 cups water
4 green onions, sliced
sesame seeds
Turn on the instant pot to Saute setting. When it's hot, add the oil and cook the ground meat until no longer pink. Drain the excess fat if there is more than a few teaspoons.
Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, apple/pear (if using), red pepper flakes (if using) and white pepper. Mix well, scraping the bottom of the pot.
Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook / Manual button and set to cook for 4 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9 minute Natural Release). Then turn the steam release knob to the Venting positiona nd release the remaining steam.
Serve bulgogi over rice, on lettuce leaves or in tortillas. Garnish with green onions and sesame seeds.
butter chicken
made this tonight and it was yummy!
butter chicken
serves 4-6
4 tbsp unsalted butter, divided
1 large onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 (2 inch) knob fresh ginger, peeled and coarsely chopped
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
2 (14.5 oz) cans diced tomatoes
2 lbs boneless, skinless chicken thighs
1/2 cup coconut milk or heavy cream
a few handfuls of spinach
Heat the instant pot to saute and melt the butter. Using the saute function, melt 2 tbsp butter in the pot.
Add the onion, garlic, and ginger and saute, stirring regularly until the onions begin to brown, about 4 mins. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more.
Add the tomatoes and their juices and stir to combine. Add the chicken thighs and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.
The pressure cooker should take 10-12 mins to come to pressure, then cook for 10 mins. Let the cooker naturally release (rather than quick release) pressure for 10 minutes more.
Transfer the chicken to a cutting board to cool slightly. Add the remaining 2 tbsp butter, and cream or coconut milk. Using an immersion blender, puree the sauce until smooth.
Cut the chicken into 1 in pieces, return to the butter sauce along with a few handfuls of spinach and stir to combine.
Serve over a bed of rice.
butter chicken
serves 4-6
4 tbsp unsalted butter, divided
1 large onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 (2 inch) knob fresh ginger, peeled and coarsely chopped
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
2 (14.5 oz) cans diced tomatoes
2 lbs boneless, skinless chicken thighs
1/2 cup coconut milk or heavy cream
a few handfuls of spinach
Heat the instant pot to saute and melt the butter. Using the saute function, melt 2 tbsp butter in the pot.
Add the onion, garlic, and ginger and saute, stirring regularly until the onions begin to brown, about 4 mins. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more.
Add the tomatoes and their juices and stir to combine. Add the chicken thighs and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.
The pressure cooker should take 10-12 mins to come to pressure, then cook for 10 mins. Let the cooker naturally release (rather than quick release) pressure for 10 minutes more.
Transfer the chicken to a cutting board to cool slightly. Add the remaining 2 tbsp butter, and cream or coconut milk. Using an immersion blender, puree the sauce until smooth.
Cut the chicken into 1 in pieces, return to the butter sauce along with a few handfuls of spinach and stir to combine.
Serve over a bed of rice.
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