Occassionally, Ash we all need real food!

So I have been really really bad about writing on this blog! My life became a little too busy and my kitchen space became incredibly small. So, I've been cooking almost never and baking even less. Because I haven't been baking I have no real recipes to add. I have done something else, though.

The other day i took part in a recipe exchange. You send out an email like this:

You have been invited to be a part of a recipe exchange. Please send a recipe to the person whose name is in number 1 position below (even if you don't know them) and it should be preferably one that is quick, easy and without rare ingredients. Actually, the one you know in your head and can type quickly and send right now is best. Then, copy this letter into a new e-mail; move my name to the number 1 position and put your name in the number 2 position. Only mine and your name should show when you send your e-mail. Send to 20 friends. If you cannot do this within 5 days, let me know so it will be fair to those participating. You should receive 36 recipes. It's fun to see where they come from!! Seldom does anyone drop out because we can all use new recipes.
The turnaround is fast because only 2 names are on the list.

1. mclean.robbins@gmail.com
2. k_libby@hotmail.com
   

Then you wait for all the recipes to role in. So, I'm going to add a few of these delicious recipes as they come. I apologize that they aren't baked goods and I promise my next post will involve some sort of fanciful confection.

Quick & Easy Lasagna

Ingredients

12 oz of ground beef (Italian/pork sausage)

1-2 boxes of preboiled lasagna noodles (box says no boiling required)

2 jars of pasta sauce (my favorite is Prego: Italian Sausage/Garden Combination)

1 beaten egg

1 (15oz) of ricotta cheese

1/4 cup grated Parmesan cheese

6 oz shredded mozzarella cheese

1. Brown meat, drain. Stir in pasta sauce (save 1 cup)

• Add extra spices such as basil, pepper (if desirable)

2. For filling, combine egg, ricotta & 1/4 cup Parmesan cheese

3. Spread about 1/2 cup of sauce over bottom of 2-quart rectangular baking dish.

4. Layer noodles at bottom of dish. Spread with half of filling. Layer noodles again. Spread with meat. Layer noodles on top. Top with remaining sauce & mozzarella cheese. (vise visa - filling first, meat second)

5. Bake at 375 for 30 - 35 minutes.

Using the pre-boiled noodles & pasta sauce saves you time :)

AND

Lentil soup (or drain the broth and then it is just lentils)

1/2 package of lentils (flat brow almost bean things)
2? cartons of chicken stock (low sodium)
2-3 cloves of garlic
olive oil
1-2 carrots
1 medium onion
1 package of frozen spinach
Italian seasonings
salt (maybe)
pepper
1-3 tomatoes
optional (nice Swiss cheese or balsamic vinegar)
cooked brown rice


1) put the spinach on the counter to part way defrost, sort the lentils (pour a small amount on a plate to see if there are any rocks, etc) rinse the good lentils

2) heat some olive oil in the pan and saute the garlic and onion.

3) Peel and dice the carrot(s) add to the onion/garlic once it is about 1/2 way cooked (this is not precise)

4) once the onions are clear and the carrots have cooked about 1/2 way, Add the chicken stock and the lentils (stock should be about 1 inch above the lentil... maybe add some water)

5) Bring to a boil, reduce to a simmer. let cook about 20 minutes... Add the spinach. (hidden veggies)

6) simmer some more. Add Italian seasoning maybe 2 tbs?

7) Salt and pepper to taste.

8) lentil are done when they are soft. Be sure to stir while cooking because otherwise they will cook at different times. 5 minutes before it is done add the fresh diced tomato.

9) Serve as a soup with brown rice or drain it for more of a side dish. Add just a bit of cheese and a dash of balsamic vinegar if you want..

YUM, easy, good for you.