My Recipe Box - Classic Lasagna

 I was never a fan of lasagna. My sister made the best, but still I wasn't a fan.

Suddenly, I decided I wanted to make it!! And I enjoyed it!!

Ingredients
1 pound ground beef (I used the ground steak from the market)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
15 ounce cans tomato sauce OR Passata about half a bottle but to your taste. As saucy as you would like it! 
6 ounce can water (use the jar/can) to taste
1/2 can tomato paste
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
Mozzarella cheese - fresh
8 ounce ricotta cheese
½ cup grated Parmesan cheese
Lasagna noodles - I use express/oven ready/no boil

Instructions
Preheat oven to 350°F.
In a large skillet, add olive oil, chopped onions and garlic. Sauté for 3-4 minutes.
Add ground beef and cook until completely browned, drain fat. Return to pan.
Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.
Cook pasta according to package directions for al dente, rinse and set aside. I use the ready to bake.
Lightly spray a 14 x 11½ x 2¼ baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.
Add lasagna noodles (approximately 5, they will overlap onto each other). I use pre-cooked or express.
Next, spread ½ of the ricotta cheese on top of pasta.
Spoon ⅓ meat mixture on top of ricotta cheese.
Sprinkle with ½ the Parmesan cheese.
Next add ⅓ of the mozzarella cheese.
Repeat with another layer of pasta, ricotta cheese, meat mixture, Parmesan cheese, mozzarella cheese.
Final layer is pasta, remaining meat mixture and remaining cheese.
Spray a piece of aluminum foil with non-stick cooking spray. Cover with foil, cook for approximately 50-60 minutes. Remove foil and cook for an additional 10 minutes.

My Recipe Box - Caesar Salad

 Bob Blumer’s Ultimate Caesar Salad

PAGE 88 in my cookbook.

Ingredients - serves 4 - 6. I cut it in half for 2 people

1/2 tsp salt
1 tsp coarsely ground fresh black pepper
3 garlic cloves, minced
2 anchovies or 1 tsp anchovy paste
1 tbsp Dijon mustard
1 egg yolk, coddled (see below)
1 1/2 tbsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/3 cup safflower (or mild olive) oil
1 1/2 tsp red wine vinegar
1 1/2 medium/large heads romaine lettuce
2 cups croutons
1/2 cup freshly grated Parmesan cheese

Method

Coddle the egg yolk by placing the whole unshelled egg in boiling water for 40 seconds, then running under cold water for 15 seconds.

In order and one at a time, add salt, pepper, garlic, anchovies, mustard, egg yolk, lemon juice and Worcestershire to a large wooden salad bowl. After adding each ingredient, beginning with the garlic, use the back of a soup spoon to grind it against the wall of the bowl and blend it with the previous ingredients into a smooth paste. (It should take about 15 seconds of muscle power to blend in each new ingredient.) Add oil and vinegar. Blend well.

Just before serving, tear lettuce leaves into bite-size pieces. Add to salad bowl. Toss thoroughly. Add croutons and Parmesan and toss again. Serve on chilled plates.

*According to Health Canada, eating raw or lightly cooked eggs can be especially risky for young children, the elderly, pregnant women and people with weakened immune systems.

 

31 Days in Canada

  In honour of CANADA DAY  I plan to post a daily image of Canada and a link to a random Canadian location we have visited.

Georgian Bay, Ontario, often called the "sixth Great Lake," is a world-class travel destination famous for its crystal-clear turquoise waters, windswept pines, and rugged granite shorelines. Spanning over 30,000 islands and 2,000 kilometres of shoreline, it offers the perfect mix of outdoor adventure, beach relaxation, and rich cultural heritage.

Georgian Bay ON -  random post

Morning Reflections

 

 

Morning Reflections