BAKED VEGGIE LASAGNA

It's lasagna, what more can I say?   A favorite in households the world over.   But, it can also be a "hip enlarger" there are ways to trim the fat and not lose the flavor and this is the favorite recipe at our house hope you like it too!

Here is what you will need:

1 small zuchinni 1/4 inch slices
1 small yellow squash 1/4 inch slices
1 lb. button mushrooms sliced
1/2 large red onion sliced
3 cloves garlic chopped
1 lb. frozen spinach thawed and drained
1 lb. cheese (your favorite) shredded
1 cup of ricotta or "mockotta" cheese You can find the recipe for the "mockotta" in my no bake lasagna recipe http://thisandthatwithjax.blogspot.com/2010/04/no-bake-veggie-lasagna.html
1 package of oven ready lasagna sheets (I love this stuff!)
26 oz. jar of spaghetti sauce or homemade
1 cup water
garlic powder
salt and pepper to taste

Sautee veggies individually making sure you use a couple pinches of salt to help release the water (this is important or your lasagna will be watery) add a couple sprinkles of garlic powder & pepper to taste and be sure that all the liquid has evaporated.   Set aside to cool.  You can prepare the veggies the day before if you need too.

Combine 24 oz. of sauce and 1 cup of water.
Start with spraying pan with non-stick spray, spread 3/4 cup of sauce on bottom of pan and lay down first layer of pasta.

Spread a thin layer of "mockotta" or ricotta on pasta and layer with veggies.   Sprinkle a hand full of shredded cheese (don't use too much, you want to save most of the cheese for the top).

Continue layering the "mockotta"/ricotta, veggies, pasta, cheese and sauce finishing with a layer of pasta, sauce and cheese.   Cover with foil and bake at 375 degrees for 35 minutes then remove foil and continue to bake for an additional 10-15 minutes until top is browned.

Remove from oven and allow to set for 10 minutes before cutting and serve.


Enjoy!


Jacqui Allen

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CRAZY FOR JUICE

Juicing was once popular and I think it is time to bring it back.   Forget about the high priced juice bars, for the cost of a juicing machine you can create your own customized juice recipes that fit your needs.

This is one I would like to share, I have one everyday and it provides energy,vitality and regularity as well as providing essential vitamins,minerals,fiber,amino acids,calcium and so much more.   You can get exact nutritional facts from http://www.nutritiondata.com/ for more info to customize a recipe that's right for you.

This is what you will need:

2 kale leaves stemmed

1 carrot

1/2 cucumber

1 orange

1 apple

2 sprigs of cilantro

1 celery rib

1 tomatoe

1 small chunk of ginger

Be sure to clean,peel and cut all veggies prior to juicing.   Follow manufacturers instructions on how to use your machine.   I like to alternate softer fruits and veggies with firm ones to help push the softer ones through.

Once prepped make your juice.   Yes it's that simple.

Enjoy!

Jacqui Allen

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NO BAKE VEGGIE LASAGNA

I am always trying to look for ways to add a little change to everyday meals.   So, I came up with a recipe for a no bake veggie lasagna.   You can have this as a main dish or side dish but no matter how you serve it I know you will enjoy it too.   You can use any of your favorite veggies, but this is what I used.

Here is what you will need:

8 of your favorite tomatoes (4 sliced thin)
2 cloves of garlic peeled
1 lb. bag of frozen spinach thawed and well drained
2 zuchinnis sliced in thin rounds
2 yellow squash sliced in thin rounds
1/2 a package of firm tofu
salt and pepper, onion powder, garlic powder, paprika, dried basil
lemon juice and canola or olive oil

First step is to slice the veggies and then marinate  the zuchinni and squash in about 1/2 cup of lemon juice and 1 tsp. of salt for approximately 30 minutes or until softened.   Meanwhile, prepare a tomato sauce using a blender or food processor.   Puree 4 tomatoes, 1 clove of garlic, a generous sprinkle of salt, onion powder and paprika and about 1/2 tsp. of basil, set aside.

Using a food processor make spinach pesto by pureeing spinach, salt, onion and garlic powder, 1 tsp. of lemon juice and 1/4 to 1/2 cup of oil and set aside.

Now to make the "mockotta" cheese spread.   Using your food processor puree the tofu, 1 garlic clove, salt and pepper to taste and add water as needed if too thick, it should be the consistency of a thick milkshake.   Set aside.   Now you are ready to assemble the lasagna.

Start by layering the zuchinni and squash slightly overlapping in the bottom of pan.

Spread an even layer of the non-cheese and spinach pesto on top, and drizzle to tomatoe sauce on.

Follow with a layer of tomatoes and then the sauces and non-cheese, continue layering until you have used up all the veggies and sauces.   Cover, chill for at least 30 minutes and then serve.

Enjoy!

Jacqui Allen

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5 WAYS TO FOOD SAFETY

Foodbourne illnesses are on the rise and most can be life threatening, but there are ways to protect yourself at home.


1:   Clean all produce when you bring it home from the store and don't store it in the original packaging. They have a product called "fit" to sanitize fruits and veggies or there are other brands.

2:   Have designated cutting boards for fruits and veggies and meats.   Be sure you sanitize all utensils and cutting boards after each use.

3:    When cutting raw meat be sure and sanitize your work area as soon as you are done.   I actually keep old tatered bath towels to cover my work surface and any appliances in the work area for extra protection, once finished the towels can simply be washed and then I sanitize my work area and anything else I may have touched. A simple solution of 1 gallon of water and 1 tbsp. of bleach works great or you can use spray cleaners like clorox clean up and others, just be sure they contain bleach.

4:   Wash you hands often when handling food and dry with paper towels. (yes paper towels, kitchen hand towels are a breeding ground for germs)

5:   Sanitize all work surface prior to preparing uncooked foods like fruits and veggies.  Water/bleach solution or spray cleaners will do the trick and don't forget the sink!

Well that is a great start to a safe and happy kitchen.

Enjoy!

Jacqui Allen

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HOW TO GET THE BEST START TO A GREAT GARDENING YEAR

veggie garden

There really is a reason why I am bringing this up so early in the year.   Yes in some places the snow hasn't completely melted and that is the case where I live too.   But, it never hurts to be prepared.  You want to decided what to plant now, so you know what to start indoors and what you can plant directly in the garden when the last danger of frost has past.    Let me tell you a story about my utter failure with soybeans.   I decided to grown soybeans last year since we all love them and well.....Have you seen the price of those things?   Since it was a bean and most peas and beans can be sowed directly in the garden after last danger of frost has past, that is what I did.   Well the turn out was like this, because of the long maturation period, by the time the soybeans were ready to produce it was so hot in our state that the plants all but shriveled up and blew away.   Lesson learned: start in house 2 months before all danger of frost has past, that way they can be safely transplanted and the temp will still be cool enough for a good crop.   Now, you can actually do this for a second crop by starting a new batch 6 weeks before fall typically hits your area and transplant when temps have begun to drop, this way you can have a fall batch.

This also works for all peas, beans and salads.   Really any veggies that grow best in cooler temps can be done in 2 crops (two is better than one).   Remember peas,beans and the like can be frozen and you'll have some for the whole winter.

Enjoy!

Jacqui Allen

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5 REASONS TO START PLANNING YOUR GARDEN

Yes I know it seems a little early to start thinking about gardening after all the snow hasn't completely melted in some places.   I am sure you are wondering what this has to do with cooking.   It has everything to do with it, there is nothing like cooking a meal straight from the garden.   But, there are things to take into consideration and here they are:

5:   Some veggies only grow in cooler temperatures so you want to get them started early.   This also means you can have a late spring crop and an late summer crop.   Some of these veggies are salad, peas and beans.

4:   You need to get your garden prepared, composting and tilling.

3:   Some veggies have longer maturing periods (some can take up to 125 days) which means starting them indoors (by mid march at the latest) and transplanting when the soil is ready.

2:   This means spring is coming and bye bye cold weather.

1:   You now have one more project to keep the kids entertained.

Stay tuned for more gardening hints and tips.   Be sure not to miss anything by subscribing to our blog.


Enjoy!

Jacqui Allen

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5 THINGS THAT WILL MAKE LIFE EASIER

There are a few things I find that make the week go more smoothly and here they are:

5:   Have snacks available for the kids, especially after school.
4:   If you want them to have healthy snacks, buy fresh veggies and clean and cut for them: I wrap them in a damp paper towel to keep them fresh longer and have them available when the kids want them (this works great with my kids, they can grab whatever they want and it's stress free)   I also allow them access to the freezer (my 6 y/o favorite snacks are frozen veggies)   But, you can let them have what ever they need, remember they are little adults in the makin' and they need all the help they can get.   Just be sure they are clear on what is ok and what is not.
3:   Make extra at mealtime and freeze for emergency dinners
2:   Choose make ahead menu items so that you can do most of the work in advance.
1:  Plan your weekly menu and shop accordingly, be sure and check fridge and pantry for items you already have ( there is nothing worse than throwing money away because of expired food)

I hope this helps you relieve some of your weekly stress, it has worked great in our house.


Enjoy,

Jacqui Allen

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NOT JUST PLAIN OLD PASTA

Here is a recipe for pasta that my family absolutely LOVES! Hope yours enjoys it too. You can use any veggies you want, but these are the ones I use.

PASTA PRIMAVERA

16 ounce package of pasta cooked (Linguine, fettucine or angel hair.)

2 med. carrot peeled and sliced diagonally 1/4 inch thick

2/3 cup fresh/frozen peas

2 small zucchinis peeled, cut in 4 lengthwise and slice 1/4 inch thick

1/2 red onion small dice

1 lb. mushrooms sliced

2 cloves garlic chopped

1/2 cup grated Parmesan cheese

2 cups heavy cream

salt and pepper to taste

Bring to a boil salted water in appropriate pan, cook pasta and drain.
Heat a 2 quart pan over med high heat with 2 tablespoons of canola oil. Saute the onion and mushrooms about 5 minutes (add a couple pinches of salt to help release the fluids in mushrooms so they cook faster) , add zuchinni and saute for 5 more minutes. Add carrots and garlic cook an additional 3 minutes, add peas and cream simmer until the cream reduces and thickens about 5 minutes or until cream is thick enough to coat the back of a spoon. Add salt and pepper to taste turn off heat and add parmesan. Toss in cooked pasta and serve.

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