Author: Jenny (Page 50 of 56)

Vegetarian Lasagna

September 11, 2015 / Jenny / 33 Comments

Lasagna is one of the ultimate comfort foods. The rich sauce, the melted cheese, and the velvety noodles all layered and warm…and the smell is divine! Lasagna is a dish I make when I want to give extra comfort to others (or perhaps to myself!). A few months ago, I posted my favorite recipe for classic lasagna with a meat sauce. Today, I am sharing a delicious vegetarian lasagna recipe. With so many fresh vegetables available this time of year, it makes sense to put them to good use. And honestly, this lasagna tastes great and feels really healthy. There are so many vitamins and minerals in it, with the fresh spinach, zucchini, carrot, and walnuts, you just know you are doing something good for your body. The recipe is based on one I found in the cookbook 100 Best Vegetarian Recipes by Carol Gelles. I do change a few things when I make it, such as substituting walnuts for pine nuts, and using fresh instead frozen spinach, among a few other small details. I also like to use whole wheat noodles with milled flax seed with this recipe.

Luckily, the heat wave has broken and we are having some very comfortable, gorgeous weather–perfect for making something warm and cozy in the oven. With my kids going back to school and my husband struggling with a knee injury, I wanted to make something special and nourishing for all of us, to fortify us for the coming challenges. I will say that this lasagna is not a quick meal. It is one of those special recipes you use when you have a chunk of time. But it is so worth the effort, once you find that couple of hours to fit it in. And it tastes just as good warmed up the next day for leftovers!

I am sharing this wonderful, wholesome recipe on a special day–it is my first time co-hosting the Fiesta Friday link party! I am joined by Angie, whose recipes are always inspiring and whose photos are totally incredible, and who made the whole Fiesta Friday phenomenon possible, and Kaila@GF Life 24/7, whose blog has delicious recipes for people who are avoiding gluten or have other food allergies–and even if you don’t have a food allergy, her recipes look amazing. If you are a fellow blogger, I encourage you to add your link to Angie’s Fiesta Friday #85, where you will encounter many talented bloggers with wonderful recipes and photos. The posts do not have to be about food, though most are. Just follow the guidelines, and visit the other blogs you see linked to the fiesta. It’s a great way to learn about blogs you might now otherwise see, and a great way to let others know about your own blog. Although I am relatively new to the scene, I have been participating in Fiesta Friday for almost a year, and the bloggers involved are so welcoming and encouraging. I have learned so much by visiting their blogs, and I feel a real sense of a blogging community with them. Please feel welcome to join if you wish!

I will close with an excerpt of a poem I came across yesterday. We are coming up on the season of fall, with all kinds of stunning natural beauty around us, and I am amazed when I look around me at the mist in the fields in the morning, or the lingering blooms of some of the flowers. But sometimes it can be a challenge to see the beauty when there are difficulties going on in the larger world, or in our own personal worlds. Sometimes people we encounter act in less than beautiful ways, or sometimes we ourselves act in ways we wish we could do over. While we are trying to solve problems and right wrongs, it is important to remember to look for the beauty too. This quote reminds me to seek it in good food, in nature, and in the natural beauty of people. It is from the poem “The Rhodora”, by Ralph Waldo Emerson, about a beautiful flowering plant similar to the rhododendron: “Rhodora! If the sages ask thee why/This charm is wasted on the earth and sky,/Tell them, dear, that if eyes were made for seeing,/Then Beauty is its own excuse for being….”

I just love that quote. If you try this lasagna, I hope you enjoy it as much as we do, and have a beautiful weekend!

Vegetarian Lasagna

Servings: 8-12
Time: approximately 35 minutes prep time, approximately 1 hour baking time
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Ingredients:

For the Sauce: (If you are in a hurry, skip making the sauce from scratch and use four cups of store-bought sauce)

3 tablespoons of extra-virgin olive oil
1 cup of chopped onions
3 cloves of garlic, minced
14 ounces of canned tomatoes, undrained (if they are not diced, you can break them with a spoon while they are simmering)
3/4 cups of water
1/4 cup of tomato paste
1/4 cup of fresh parsley, chopped
1 teaspoon of oregano, dried
a few sprinkles of thyme
1/4 teaspoon of salt
1/4 teaspoon of ground pepper

For the Filling:

1/3 cup of finely chopped walnuts
1 egg
15 ounces of ricotta cheese
2 cups of shredded mozzarella cheese, divided
1 and 1/2 cups of shredded cheese (either Fontina, Provolone, Asiago, or a combination of the three)
3/4 cups of shredded Parmesan cheese, divided
1/4 teaspoon ground pepper
approximately 5 ounces of fresh spinach, with as much water dried and squeezed out as possible and chopped coarsely
one small or 1/2 of a large zucchini, finely sliced
one large carrot, peeled and finely sliced
12 lasagna noodles

Directions:

For the sauce, in a large pot, heat the olive oil over medium heat. Add the onions and cook until tender, about 5 minutes. About a minute before the onions are soft, add the garlic so it turns golden and fragrant. Add the remaining ingredients. Bring to a boil, then reduce the heat to medium-low and cook uncovered for about 25 minutes.

Meanwhile, cook the lasagna noodles according to the package directions.

For the filling, place the walnuts in a small skillet. Cook them over low heat for just a couple of minutes. Remove them from the heat and chop finely. In the same skillet, add a bit of olive oil and sauté the sliced zucchini and carrot until just tender. Set aside. In a large bowl, beat the egg. Then stir in the ricotta and walnuts. Add 1 cup of the mozzarella, the other shredded cheese, 1/2 cup of the Parmesan, and the pepper. Stir well to combine. Then stir in the spinach, zucchini, and carrot.

Preheat the oven to 375 degrees Fahrenheit.

Spread half of the tomato sauce on the bottom of a 9 x 13 inch baking dish. Place 4 of the lasagna noodles on top of the sauce in the dish. Spread half of the ricotta filling over the four noodles. Then top with four more noodles. Spread the rest of the ricotta filling on top of the noodles. Top with four more noodles. Spread the remaining sauce over the noodles.

Bake for 30 minutes at 375 degrees. After 30 minutes, pull the lasagna out and sprinkle it with the remaining cup of mozzarella and 1/4 cup of Parmesan cheese. Put it back in the oven and continue baking it for another 20 minutes. Remove it from the oven and let it stand for 15 minutes before slicing it. Enjoy!

This recipe is adapted from 100 Best Vegetarian Recipes by Carol Gelles

Refreshing Tabbouleh

September 3, 2015 / Jenny / 14 Comments

Tabbouleh is one of the most refreshing salads I have ever tasted. With lots of mint, cucumber, lemon juice, parsley, and ripe, juicy tomatoes, it not only quenches my thirst and naturally cools me down, but it is also full of nutrients and tastes delicious. The grain in tabbouleh is bulgur wheat, which tastes similar to couscous. I really like bulgur because it is a hundred percent whole wheat and full of fiber, iron, protein, and vitamin B-6. Bulgur is also a relatively low glycemic index food, so it causes less fluctuations in blood glucose levels than many other carbohydrates. Plus, it is filling without giving one that stuffed feeling.

With the heat wave we have been experiencing this week, it is the perfect dish to satisfy a body in need of nutrients with a light touch. It is also a perfect dish to take to potlucks and picnics, since this salad does not wilt easily.

I can’t believe I forgot about this dish all summer until now, since my whole family loves it, and I made it numerous times last summer. We have some of the ingredients growing in our very own garden right now, including parsley, tomatoes ripening on the vine, and mint growing rampant. That makes it even better, because the freshness of the vegetables is key to the wonderful flavor. Luckily, I am now back on track again with the tabbouleh, and there is still time to make more, with the tomatoes still rolling in! After eating a big bowlful during dinner tonight, my son said that he likes tabbouleh so much, he would rather eat a bowl of it than eat an Oreo (!), and with him, that is saying something. With that kind of endorsement, I am going to make another batch tomorrow! In fact, I plan to double the recipe so it will last for more than one meal.

The recipe I am sharing below reflects the balance of traditional tabbouleh ingredients we like best in my family. Feel free to adjust the levels to your personal tastes. It only takes about a half hour to whip up a batch, though it tastes best after it has chilled at least an hour.

Until the next time, stay cool, and savor what remains of the beautiful summer! The mornings have been so misty and lovely here lately, before the day starts to really heat up. The insects are humming and there is a golden hue to the light. I hope you have a great Labor Day weekend! I am off to visit Angie’s Fiesta Friday, co-hosted today by Effie @ Food Daydreaming and Steffi @ Ginger & Bread.

Refreshing Tabbouleh

Servings: 4
Time: approximately 35 minutes
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Ingredients:

1/2 cup of bulgur
1 cup of tomatoes, chopped
1 cup of cucumber, peeled and chopped
1/2 cup of green onions, finely sliced
1/2 cup of flat-leaf parsley, chopped
1/2 cup of mint leaves, chopped
1/3 cup of fresh lemon juice
1/3 cup of extra-virgin olive oil
salt and pepper to taste

Directions:

Wash the bulgur in a bowl, changing the water a few times. Then cover the bulgur with boiling water. Set aside and let it sit for 30 minutes.

Meanwhile, wash and finely chop the vegetables and herbs, and place them in a medium bowl. Add the lemon juice, olive oil, salt and pepper. When the bulgur is done, drain it through a fine strainer. Take the bulgur by handfuls and squeeze the excess water out of it, then add it to the bowl with the salad mixture. Stir gently to combine. Cover and refrigerate the tabbouleh for at least one hour. Serve cold. Enjoy!

Fruit-Filled Mini Galettes

August 23, 2015 / Jenny / 14 Comments

Blueberries, peaches, and plums are in season here right now, and they are such a summer treat. When fruit is this fresh, I like to keep it simple, allowing the flavors of the fruit to shine: a little bit of sugar to sweeten it, a little bit of flour to thicken it, and a delicious dough to wrap around the fruit like a hug. Fifteen minutes in the oven, and you have some miniature galettes, perfect for dessert. Or breakfast. We had them for breakfast yesterday morning, enjoying a sunny Saturday morning on the porch.

I am still enamored with making galettes, and the mini galettes are fun, because you can individualize them. I made some with just blueberry filling, and some with a peach-plum filling, using the fruit we had on hand. Four cups of any kind of fruit will work, and you can mix and match as you please. Making dough is therapeutic for me, and the dough for these galettes is a simple pie dough, cut into smaller squares. I love the fact that galettes are not expected to look perfect or fancy–the folds of dough can be uneven and the fruit can bubble over, and it tastes just fabulous.

Change is in the air, as summer has a tiny hint of fall, and our schedules are soon about to get a lot more regimented and full. We are squeezing in our summer wishes. This weekend we have been visiting with cousins and aunts and uncles we don’t get to see often, and that has been wonderful and poignant. As we watched all of our children running around together yesterday afternoon, climbing trees and playing ball, we remembered summers when we were children together, running around wild and free in that same yard, climbing some of the same trees (though they are much bigger now). Time passes and our worlds stretch, as we all grow and experience new things, find our different ways, and bring new people into the family. It is all good, but we are not able to see each other like we used to. It is bittersweet, just like the end of August.

However, these mini galettes are just sweet–nothing bitter about them. That is probably why I made them. There is comfort in making sweet things. I cannot control much of what happens, but in my little baking world, I can create sweetness for myself and others, and think about loved ones and memories. If you are looking for a way to use some summer fruit, these miniature galettes are a great way to do it. I hope you have a wonderful week!

Fruit-Filled Mini Galettes

Servings: 8 mini galettes
Time: about 35-40 minues
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Ingredients:

For the blueberry filling:

2 cups of fresh blueberries
1/4 cup of sugar
1 tablespoon of flour

For the peach-plum filling:

1 cup of fresh peaches, peeled and chopped
1 cup of fresh plums, peeled and chopped
1/4 cup of sugar
1 tablespoon of flour

For the crusts:

2 cups of all-purpose flour
1/2 teaspoon of salt
2/3 cup of unsalted butter, at room temperature
6 to 7 tablespoons of cold water

For the egg wash:

One egg, beaten
1 tablespoon water

Directions:

Wash and prepare the fruit. In one small bowl, mix the blueberries, sugar and flour. In another small bowl, mix the peaches, plums, sugar and flour. Feel free to mix and match with different fruit if desired.

Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the flour and the salt. Gradually cut in the butter with a fork or a pastry cutter, combining until the mixture has the consistency of small peas. Sprinkle 1 tablespoon of the cold water over the dough, and gently toss with a fork. Repeat until the dough is moistened, but not slimy. If you add too much water, add a little flour. Work the water through until the dough is a nice, soft texture, but don’t over-mix. Divide the dough in half, forming two balls. On a lightly floured surface, flatten one of the balls of dough with your hand. Roll the dough from the center to the edges, forming a rough square of about 12 inches around. Gently cut the dough into four smaller squares. Roll each smaller square to about 6 inches by 6 inches. Place one-fourth of the blueberry mixture in the center of each of the four squares, leaving an inch or two of dough around the edges. Gently fold the edges around the fruit, pleating all the way around the edges. Repeat with the the rest of the squares. Then repeat the process with the second ball of dough, making four 6 inch squares and filling each square with one-fourth of the peach-plum mixture, and folding and pleating the edges. Place the galettes on the baking sheets.

In a small bowl, beat the egg and add the tablespoon of water. With a pastry brush, brush the edges of the crusts with the egg wash.

Bake in a 425-degree oven for about 15 minutes, or until the crusts are lightly golden and the fruit is bubbly. Enjoy!