Wednesday, 26 October 2011
Lentil Soup
Yesterday felt like a warm soup day so I created a homemade lentil soup. Ingredients included a container of vegetable broth, chopped onion, fresh parsley, carrots, parsnip, garlic and a can of lentils. Added some water and simmered on the stove for approx. 2 hours. Could have used the crock pot but didn't feel like waiting that long for dinner. Result was my extremely fussy husband actually enjoyed it and ate a full meal-sized bowl of soup!! I made a batch of biscuits to go along with the soup and he didn't even notice that there was no meat! There was even enough for another day!!! Definitely going to be a favorite thing to add to "comfort food" list!
Thursday, 6 October 2011
Blogging about some of the things I like:
Well of course, one of my very favorite things is food .... we are expecting company this afternoon and because I anticipate that our guests will dine with us, I decided to make an "always reliable, easy to make, and usually well liked" lasagna. The recipe is from the 1970s and is extremely easy to make .... especially now that the lasagna noodles no longer need to be precooked before assembling.....there was a time that we did boil the noodles first!
The recipe is so simple, brown a pound of ground beef in a frying pan with a little garlic, onion and oregano. Add a can or jar of tomato pasta sauce and stir well. While this is heating, mix a container (about 500 grams) of low fat cottage cheese, one beaten egg, and some Parmesan cheese together in a separate bowl. Assemble the lasagna in a 13x9 in. baking dish by spooning about half of the meat sauce in the baking dish first. Top with 4 or 5 uncooked, whole wheat lasagna noodles. Next, spread the cottage cheese and egg mixture on the noodles and top with several slices of mozzarella cheese. Place another 4 or 5 noodles on the cheese and cover with the remaining tomato meat sauce. Sprinkle with a little grated cheddar, Parmesan or mozzarella cheese and bake in 350 oven for about 1 hour.
Usually serves 6 to 8 ... accompany with a fresh green salad and a good bottle of Pinot Noir!!
The recipe is so simple, brown a pound of ground beef in a frying pan with a little garlic, onion and oregano. Add a can or jar of tomato pasta sauce and stir well. While this is heating, mix a container (about 500 grams) of low fat cottage cheese, one beaten egg, and some Parmesan cheese together in a separate bowl. Assemble the lasagna in a 13x9 in. baking dish by spooning about half of the meat sauce in the baking dish first. Top with 4 or 5 uncooked, whole wheat lasagna noodles. Next, spread the cottage cheese and egg mixture on the noodles and top with several slices of mozzarella cheese. Place another 4 or 5 noodles on the cheese and cover with the remaining tomato meat sauce. Sprinkle with a little grated cheddar, Parmesan or mozzarella cheese and bake in 350 oven for about 1 hour.
Usually serves 6 to 8 ... accompany with a fresh green salad and a good bottle of Pinot Noir!!
Subscribe to:
Comments (Atom)