3 1/4 c water
2 c apple juice
1 cinnamon stick
4 cloves
Simmer above ingredients for at least an hour.
Stir in 1/3 c sugar & 6 oz. lemonade concentrate. Serve.
Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts
November 15, 2009
November 1, 2009
Squash Lasagna
After devouring this dish tonight, I had to recommend it to you guys! I saw it made on Studio 5 the other day. They used pumpkin, but the field pumpkin we had was too tough to cut... so we used butternut squash instead, and it was a delicious subsitute. I think any squash would do.
Preheat oven to 350 degrees F.
Slice a field pumpkin into quarters and place on a baking sheet, then roast in oven until browned and tender, about 30 minutes. Slice tomatoes, eggplant, zucchini or other vegetables of choice into thick slices and place on baking sheet and cook for the last 15 minutes of pumpkin time -- until tender and tomatoes are wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Cut cooked pumpkin away from the skin and cube, and then fold roasted pumpkin into ricotta mixture.
Pour half the tomato sauce into a 9x13 baking dish. Lay lasagna noodles over the sauce. Arrange a single layer of veggie (zucchini/eggplant) slices over pasta and top with half the ricotta mixture. Cover with lasagna noodles. Arrange the roasted tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with lasagna noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
**You can easily make this a savory Pumpkin Beef lasagna by swapping the eggplant layer for a layer of ground beef tossed in tomato sauce.
~10 servings, 326 calories per serving (about half the calories of other lasagna recipes!)
Ingredients:
- 2 cups peeled and diced pumpkin
- 5 tomatoes
- 1 eggplant or zucchini** (we used eggplant)
- 16 oz. part skim ricotta cheese
- 9 ounces feta cheese
- 5 oz. pesto sauce
- 2 eggs, beaten
- salt and pepper to taste
- 1 (15 ounce) can tomato sauce
- Lasagna noodles
- 1 1/3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Method:
Preheat oven to 350 degrees F.
Slice a field pumpkin into quarters and place on a baking sheet, then roast in oven until browned and tender, about 30 minutes. Slice tomatoes, eggplant, zucchini or other vegetables of choice into thick slices and place on baking sheet and cook for the last 15 minutes of pumpkin time -- until tender and tomatoes are wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Cut cooked pumpkin away from the skin and cube, and then fold roasted pumpkin into ricotta mixture.
Pour half the tomato sauce into a 9x13 baking dish. Lay lasagna noodles over the sauce. Arrange a single layer of veggie (zucchini/eggplant) slices over pasta and top with half the ricotta mixture. Cover with lasagna noodles. Arrange the roasted tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with lasagna noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
**You can easily make this a savory Pumpkin Beef lasagna by swapping the eggplant layer for a layer of ground beef tossed in tomato sauce.
~10 servings, 326 calories per serving (about half the calories of other lasagna recipes!)
Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts
November 15, 2009
Brubaker Wassail
3 1/4 c water
2 c apple juice
1 cinnamon stick
4 cloves
Simmer above ingredients for at least an hour.
Stir in 1/3 c sugar & 6 oz. lemonade concentrate. Serve.
2 c apple juice
1 cinnamon stick
4 cloves
Simmer above ingredients for at least an hour.
Stir in 1/3 c sugar & 6 oz. lemonade concentrate. Serve.
November 1, 2009
Squash Lasagna
After devouring this dish tonight, I had to recommend it to you guys! I saw it made on Studio 5 the other day. They used pumpkin, but the field pumpkin we had was too tough to cut... so we used butternut squash instead, and it was a delicious subsitute. I think any squash would do.
Preheat oven to 350 degrees F.
Slice a field pumpkin into quarters and place on a baking sheet, then roast in oven until browned and tender, about 30 minutes. Slice tomatoes, eggplant, zucchini or other vegetables of choice into thick slices and place on baking sheet and cook for the last 15 minutes of pumpkin time -- until tender and tomatoes are wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Cut cooked pumpkin away from the skin and cube, and then fold roasted pumpkin into ricotta mixture.
Pour half the tomato sauce into a 9x13 baking dish. Lay lasagna noodles over the sauce. Arrange a single layer of veggie (zucchini/eggplant) slices over pasta and top with half the ricotta mixture. Cover with lasagna noodles. Arrange the roasted tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with lasagna noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
**You can easily make this a savory Pumpkin Beef lasagna by swapping the eggplant layer for a layer of ground beef tossed in tomato sauce.
~10 servings, 326 calories per serving (about half the calories of other lasagna recipes!)
Ingredients:
- 2 cups peeled and diced pumpkin
- 5 tomatoes
- 1 eggplant or zucchini** (we used eggplant)
- 16 oz. part skim ricotta cheese
- 9 ounces feta cheese
- 5 oz. pesto sauce
- 2 eggs, beaten
- salt and pepper to taste
- 1 (15 ounce) can tomato sauce
- Lasagna noodles
- 1 1/3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Method:
Preheat oven to 350 degrees F.
Slice a field pumpkin into quarters and place on a baking sheet, then roast in oven until browned and tender, about 30 minutes. Slice tomatoes, eggplant, zucchini or other vegetables of choice into thick slices and place on baking sheet and cook for the last 15 minutes of pumpkin time -- until tender and tomatoes are wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Cut cooked pumpkin away from the skin and cube, and then fold roasted pumpkin into ricotta mixture.
Pour half the tomato sauce into a 9x13 baking dish. Lay lasagna noodles over the sauce. Arrange a single layer of veggie (zucchini/eggplant) slices over pasta and top with half the ricotta mixture. Cover with lasagna noodles. Arrange the roasted tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with lasagna noodles. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
**You can easily make this a savory Pumpkin Beef lasagna by swapping the eggplant layer for a layer of ground beef tossed in tomato sauce.
~10 servings, 326 calories per serving (about half the calories of other lasagna recipes!)
Subscribe to:
Posts (Atom)