Organic Lasagna Recipe

2 lb ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water

2 teaspoons dried basil leaves
1 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
lasagna noodles – # depends on the dish you will use.
I used a pyrex dish that fit two lasagna noodles side by
side so I used only 4 noodles
16 ounces ricotta cheese
1 egg
1 cup grated Parmesan cheese

Click here for detailed instructions with Picture Diagrams……

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Irish Cheddar Potato Bites

Serves 8

This occasion-worthy side dish serves as an appetizer for parties, too. If you’re serving a spiral-sliced ham as the main course, remove a little bit from it ahead of time for this recipe, or feel free to use beef brisket or broccoli in place of the ham.

What You Need

12 small organic red or Yukon Gold potatoes (about 2 pounds)
1 cup (about 4 ounces) grated Kerrygold Kilaree Cheddar, divided
3/4 cup (about 4 ounces) finely chopped ham
1/4 cup nonfat plain yogurt
1 tablespoon Kerrygold Unsalted Pure Irish Butter, softened
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 green onions, thinly sliced

 

Method

Preheat oven to 400°F. Arrange potatoes on a rimmed baking sheet or in a muffin tin and bake, flipping halfway through, until just tender, 35 to 40 minutes. Carefully halve potatoes, arrange on baking sheet; cool briefly for handling. Using a teaspoon, scoop out the middle of each potato half, leaving a 1/4-inch border around the edges and bottom. Transfer potato flesh to a large bowl and mash roughly with a fork. Add 2/3 cup cheddar, and the ham, yogurt, butter, salt, pepper and onions. Stir well. Scoop some of the potato mixture into each potato half. Scatter remaining 1/3 cup cheddar over the tops. Bake until golden brown and hot throughout, about 15 minutes more.
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Brown Rice With Chicken And Broccoli

Lean protein, greens and whole grains all in this one-pot weeknight meal. Make sure to cut chicken and broccoli into bite-size pieces so they’ll cook evenly.

What You Need

3 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Method
Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.

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Lasagna Rolls

What You Need

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Before You Start preheat over to 350 degrees

Lets Make It!

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in  for 30 min, or until hot and bubbly.

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A Yummy Thanksgivng


Cornbread Stuffing
What You Need
Olive oil, for baking dish
1 8-inch round cornbread or 6 standard muffins, crumbled
7 slices oven-dried white bread, cubed
1 sleeve saltine crackers, crumbled
1/2 cup (1 stick) butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (optional)
1 tablespoon poultry seasoning (optional)
5 large eggs, beaten
Before You Start preheat oven to 350 ˚and place rack in center.
Lets Make It!Lightly oil a large baking dish. In a large bowl, combine cornbread, white bread, and crackers; set aside. In a large skillet, melt butter over medium heat. Add celery and onion; sauté until softened, 5 to 10 minutes. Pour over cornbread mixture, add broth and combine well. Stir in salt, pepper, sage, and poultry seasoning (if using). Add eggs and combine well. Pour stuffing into prepared baking dish and bake until lightly browned, about 45 minutes.

Pumpkin Pie
What You Need
 Crust:
    11/4 cups all-purpose flour, plus more for dusting
     2 Tbsp granulated sugar
     1/2 tsp salt
     2 Tbsp vegetable shortening
     4 Tbsp cold unsalted butter, cut into 1/2-inch      pieces
     2 Tbsp beaten egg (about 1/2 large egg)
    For the Filling
    1 15 oz. can pure pumpkin
    3/4 cup packed dark brown sugar
    3 large eggs
    1 cup half-and-half
    1 tsp ground ginger
    1 tsp ground cinnamon
    1/4 tsp ground allspice
    1/8 tsp ground cloves
    Whipped cream, for topping
    Food processor
    Plastic wrap
    Rolling pin
    Whisk
    9 ½  inch pie baking dish
    Pie weights
Before You Start this recipe requires 1 hour of refrigeration for the crust. After removing dough from the refrigerator preheat oven to 350°
Let’s Make It! Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 Tbsp ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely. Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.
Katie’s Tid Bits* No time to make the crust, try a pre-made crust found in your markets refrigerator section.

Roasted Veggies

What You Need
 1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
     1 1/2 cups Brussels sprouts (about 1/2 pound), halved
     4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
     3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
     1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
     1 Tbsp dried oregano
     1 Tbsp dried rosemary
     1 tsp dried thyme
     1 tsp dried basil
     1/4 tsp sea salt
     2 Tbsp freshly ground black pepper
Before You Start Preheat oven to 400 ˚
Lets Make It! Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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Baked Potato Soup

What You Need
  1 medium head garlic about a 1/4 inch  ( cut off top)
  6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
  4 1/2 cups chicken broth
1/2 tsp freshly ground pepper
4 Qt. Soup pot
Foil
Toppings
Bacon (cooked and crumbled)
Cheese (shredded)
Sour cream
Scallions ( minced)
Before You Start: preheat oven to 400°F.
Lets Make It! Wrap garlic head tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot. Cut remaining potatoes (with skin) in 3/4-in. pieces. Stir into soup and cook until hot. Serve with your choice of toppings.
Serves 6

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Greek Meatloaf

What You need

1-1/2 Lbs lean ground beef
1/2 cup unseasoned bread crumbs mixed with 1/2 cup milk
4 oz. basil-tomato or plain feta cheese( crumbled)
2 eggs, lightly beaten
1 large onion( peeled and chopped)
1 cup shredded carrot
1 tsp dried Greek seasoning (McCormick) or dried oregano
1/2 tsp salt
1/2 tsp black pepper
13 x 9 inch baking pan
Non stick cooking spray
Meat thermometer

Before You Start Preheat oven to 375°. Spray baking pan with nonstick cooking spray.

Lets Make It! In a large bowl, mix together the ground beef, soaked bread crumbs, crumbled feta, eggs, onion, carrot, Greek seasoning, salt and pepper. Form into a loaf, approximately 9 x 5 inches, and place in the prepared baking pan. Bake for about 1 hour or until internal temperature registers 150° on an instant-read thermometer. Allow to rest, covered, for 10 minutes before slicing. Serve with oven fries, if desired. Recipe Below.

Oven Fries: Cut 2 pounds of baking potatoes lengthwise into 8 wedges each. Toss with 1 Tbsp olive oil, 1/2 tsp dried Greek seasoning or oregano, 1/4 tsp salt and 1/8 tsp black pepper. Bake at 375° for about 30 minutes or until fork tender.
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Farfalle and Spinach

    What You Need
     3/4 cup cashew nuts  
     3/4 cup raisins
     1/2 cup boiling water
     1/2 cup olive oil
     3 or 4 cloves garlic,(minced)
     1 small bunch baby spinach( fresh and washed)
     1 Lb. farfalle pasta (bowtie pasta)
     1/4 Lb. Prosciutto( sliced into small pieces)
     Salt and pepper
     Grated Parmesan cheese ( as desired)
  Lets Make it
 Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted. Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.  Serves 4
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Littlun Katie’s Leftover Chicken Tortilla soup

What You’ll Need

3-4 6 Inch corn tortillas (cut into strips (about ½ inch wide)
6 Cups Chicken broth (I prefer low sodium)
2 Tbsp vegetable oil
1 Cup your favorite salsa (spicy or mild it’s up to you)
2 Cups Cooked chicken “your leftovers”(cut into cubes)
1 Large zucchini (peeled and chopped into small cubes)
1 Can 9 15 oz) black beans (drained)
½ Cup mild cheddar cheese (grated)
¼ Cup fresh cilantro (leaves only)
1 Lime (cut into wedges)
¼ Cup Sour Cream
Large skillet
Large saucepan or soup pot
Slotted spoon
Paper towel lined plated
Before You Start:  Heat vegetable oil in skillet on medium heat. Carefully place tortilla strips into oil and fry for about a minute (until crisp). Remove from oil using a slotted spoon and place on paper towel lined plate.
Let’s Make It!  Combine broth, salsa and beans and cook over medium high heat until boiling. Stir in zucchini and reduce heat and cook for about 5-6 minutes, Stir in chicken and cook for about 3-5 minutes ( until chicken is heated through). Serve with, tortilla strips, grated cheese, cilantro and sour cream for topping
Serves 4-6
Littlun Katie’s Tid Bits*Try using leftover turkey in this recipe
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