Lasagna Soup. Lasagna Soup This Lasagna Soup is truly like lasagna in a bowl.
The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM! With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. I’m just not the kind to put a hot pot on the stove during the spring and summer, unless we have some unseasonably cool weather. But just as soon as spring finally decided to peek out, it disappeared. Gone. Nowhere to be found. When we awoke Wednesday morning, it was to the broadcast of yet another winter storm warning. But you know the saying…“if you can’t beat ’em, join ’em”… So I made soup! I found this Lasagna Soup recipe in our local Kowalski’s Markets magazine, originally from the cookbook 300 Sensational Soups. The soup is truly like lasagna in a bowl. I substituted mafalda pasta for the recipe’s fusilli, because aren’t they just the cutest mini lasagna looking noodles you ever did see?
Cruft: Lasagna Cupcakes. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served.
The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version.
Homemade Tortillas. Making soft delicious tortillas at home is surprisingly easy.
In fact, once I started making my own suddenly all our dinners and lunches were rolled up in fresh tortillas. The dough is made from flour, shortening, water, and salt. I had all the ingredients on hand but the shortening.. which ended up only costing two dollars and has lasted through many many batches of tortillas. Considering how cheap the ingredients are and how delicious they taste it just doesn't make sense to pay for the much more expensive packaged ones. To make the dough you first work the shortening into the flour. Next some hot tap water and salt is stirred in with a fork until a dough forms.
To make sure that the tortillas are the same size the easiest thing to do is roll the dough into a log and then cut it into equal pieces. Since the dough is a medium-stiff consistency it might be easier just to squeeze it into a log shape rather than roll it. Each ball gets rolled out into the seven inch diameter circle. Sweet and Sour Chicken Recipe : Food Network Kitchens. Directions In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry.