Lasagna Roll Ups Recipe Unfortunately, I have yet to post a lasagna recipe but I have something just as good- Lasagna roll ups. Lasagna roll ups are cooked lasagna noodles rolled up with a cheese mixture and baked in a sauce. If you are not a fan of cottage cheese it could be replaced with ricotta. This dish uses three different types of cheeses- cottage, parmesan and mozzarella. Don’t worry if you want meat in your meals, the sauce is a meat sauce. The meat sauce is very delicious and slightly spicy. Ingredients:Sauce- ¼ lb ground beef 2 tablespoons onion (chopped) 2 garlic cloves (minced) 1 (16 oz) can crushed tomatoes ½ teaspoon salt ½ teaspoon dried oregano 1 dash cayenne pepper (or more to your taste)Filling- 1 ¼ cups small curd cottage cheese ¼ cup grated parmesan cheese 1 egg (lightly beaten) 1 tablespoon fresh parsley (minced) ¼ teaspoon onion powder 6 lasagna noodles (cooked) ½ cup shredded mozzarella cheese Cooking Instructions: Step 3: Bake in the oven at 375 degrees for 30-35 minutes.
How to Make Homemade Pasta with KitchenAid How to Make Homemade Pasta with KitchenAid Can we have a heart to heart? I know I was scared to make my own pasta for too long. If you’re like me, I totally get it. But now, I’m no longer scared and I actually feel dumb that I was so scared for so long. I texted this picture to my friend, Lindsay, and she said you’re obsessed now right? I made a quick two minute video on how easy it is to make homemade pasta with KitchenAid. Kitchen Tools I used for this recipe: This is a really short post because like I said, I hope you’ll watch the video and say oh my goodness, it’s so easy, I want to try it right now!! And be sure to check out Naomi’s Brownie Pie…she’s such a genius using the pasta attachment to roll out pie dough! If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! Homemade Pasta Recipe Yield: 1 1/4 lbs dough Prep Time: 1 hour 15 minutes Total Time: 1 hour 15 minutes Ingredients: Notes:
Recipe for Easy Cheesy Zucchini Bake When I noticed how many people are visiting my round-up of 20 Zucchini Recipes I knew it was time to share this fantastic new zucchini recipe called Easy Cheesy Zucchini Bake, recommended by my sister Pam. She found the recipe in Penzeys Back to School 2011 Catalog , where it was submitted by Karen Niessing. Pam changed the recipe a little and then I changed it a tiny bit more, and we were both impressed with how this very basic idea of tossing zucchini with a few fresh and dried herbs and cheese and then baking it can produce a dish that's so delicious. I could make an entire meal of this, but it would also be perfect as a zucchini side dish, and Pam told me she ate some of her leftovers for breakfast one day. This was my latest picking of zucchini and straightneck squash, and I used the four in the front in this recipe. If you had really small zucchini you could just slice them, but I cut mine in half lengthwise and then into half-moon slices. The recipe called for dried basil.
Individual Monkey Breads. Biscuits, butter, sugar, cinnamon. I think that’s all I need to say about this one. This stuff is astoundingly good. I grew up with monkey bread, but have never made it with this method - it works wonderfully. I think we’re planning on selling these mini ones at the farmers market. Monkey Breadfrom Ryan via The Pioneer Woman 3 cans Buttermilk biscuits (not the flakey kind)1/2 cup brown sugar1 cup sugar2-3 teaspoons cinnamon2 sticks butter Preheat the oven to 350. Open up all three cans of biscuits and cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups). Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top. I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible.
The Fountain Avenue Kitchen – Jen’s Incredible Baked Meatballs Last week, a friend emailed me to report that she made these meatballs while on vacation, serving them as an appetizer to rave reviews. And then today, while roaming the grocery store aisles, another friend approached with a few questions about making homemade spaghetti sauce. We got talking about meatballs, and when hearing about a baked alternative, she decided to make this easy version that my family has been enjoying for years. Perhaps you are like me in this way: I have recipes everywhere…a shelfful of cookbooks, a box with recipe cards, and various pages torn from magazines, newspapers…and so many slips of scrap paper with my own hand-written notes that I scratch out as I create in the kitchen. Amidst all the recipes, I return often to the gems given to me by my friend, Jen. This meatball recipe reduces mess–and fat–by baking the meatballs instead of pan-frying. Click here for my favorite gluten-free option to panko. Jen’s Incredible Baked Meatballs Notes
Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt Like this: Like Loading...
Baked Cinnamon Sugar Doughnuts I’ve been craving doughnuts lately. Not the glazed kind, I’m not the biggest fan of those, but rather ones covered in cinnamon sugar. Those are my favorite. This recipe is from Lara Ferroni’s cookbook, Doughnuts. I absolutely love it. This is her baked doughnut recipe. These are beyond delicious. Baked DoughnutsFrom Doughnuts by Lara Ferronimakes 10-14 doughnuts a note: I don’t have a doughnut cutter or even a cookie cutter (i know, what is wrong with me?) 1 egg1/4 cup superfine sugar1 cup whole milk, heated to 115F1 tablespoon active dry yeast1 teaspoon salt2 teaspoons vanilla extract2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading 1/2 cup (1 stick) butter, cut into 1 inch cubes for topping:1 stick butter, melted1 cup superfine sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute.
One Pot Thai Chicken and Rice Dish This One Pot Chicken and Rice Dish is a marvelously delicious way to twist up the old chicken and rice routine. Not only is it full of flavor, but it comes together easily and quickly in just one pan! Yesterday I shared with you guys how I was yet clueless as to what my special word or “thing” was going to be for 2015. Figured it would be a few weeks before I’d settle on my theme word. Then as I sat down for a quick devotional read and quiet time today, it became oh so clear. Presence. If your life is anything like mine, kids or not, it’s filled with hectic days and rushed evenings. …plus I really do want to actually read the ever-growing pile of books on my nightstand that I had every intention of finishing last year. So. Being fully there in the moment? Presence means noticing the sights, smells, and sounds around me enough to appreciate them. Saying yes to a long tucking-in at night (times three) without ruminating over the list of stuff I’ve still gotta do. Word. Enjoy! From: Chew Out Loud
Secret Recipes and Hummus We all have our secret recipes. Recipes that we are proud of, that we offer to bring to get togethers, and that everyone adores and coos over. After the party is over the bowl has been scraped clean and everyone is asking - nay begging- for your recipe. Naturally you are flattered that everyone has loved it so much to not only finish it all but to beg for the recipe, and you begin sharing the recipe with everyone. Except when it is a secret recipe. Thousands of dollars funding my education in political science has helped me self-diagnose myself as a 'realist' who believes in 'zero-sum gain', as in they feel like only one person can win while everyone else loses. So, I have concluded that I am probably insane, and like most insane people I need to rehabilitate back into normal society. Especially since it seems that when I share my secret recipes everyone else seems to love them as much as I do! Today I am sharing with you my 'secret' but now not so secret hummus recipe. Directions: 1.