Thursday, February 24, 2011

Eggplant Lasagna!!




Tomato sauce

Lasagna noodles

Parmesan cheese

Mozzarella cheese


Oven: 350 for about 15 minutes


Cup up the eggplant however you wish (we just did slices) and sauté in a pan to get them a little soft. We also put the mushrooms in for a little too. We just seasoned with some salt.

While doing this, R cooked up the lasagna noodles. It’s difficult to tell how many noodles you will need, but it also depends on your preference: whether you like lots of noodles or just enough. We only have 8 noodles left in our box, so we didn’t have a choice. Haha. The hard part is pooling the noodles out after they’re cooked without ripping them or burning your hand. We set them out for a bit to let the water dry off a bit. Not sure if that makes a significant difference or not, but we didn’t want slimy lasagna.

We put some tomato sauce on the bottom before adding anything so make it easier to slide the lasagna out. Now, we had a little bit of jarred tomato sauce, so we supplemented with some canned tomato sauce and added a little bit of Italian seasonings.

Layer your lasagna however you wish. If I can remember correctly, we layered this way: noodles, eggplant/mushrooms, sauce, mozzarella, parmesan, noodles, eggplant/mushrooms, sauce. As it turned out, we had some tiny pieces of noodles left over because they didn’t fit in the pan and we used them to help decorate. Top with breadcrumbs and parmesan cheese. We added extra mozzarella slices and topped with the last of our tomato sauce.

Bake in the oven until breadcrumbs are toasty, or about 15 minutes. Yum!! Don’t forget your lactaid and antacid tablets!!! HA!

Slammin Salmon Pockets!!!

Oh yea, we're back! Sorry for the delay. My camera broke and deleted all my photos multiple times and then break happened and then the new semester happened - sorry, I'm making excuses when I should not be! So back on track starting with some tasty salmon pockets!


Pastry puff




Oven: 365 for about 15-20 minutes


Cook it all up. Layer it all up. Fold it all up. Bake it all up. Easy. Simple. Delicious.

Bit more details:

Lay your pasty roll out flat on a baking sheet. Saute spinach and mushrooms/potatoes separately. Layer on one end of the pastry mushrooms/potatoes, then salmon, then spinach. Fold the pastry over and seal. Cut three air slits in the top so it doesn’t all explode! Bake for 15-20 minutes.

Now, if you are not lactose intolerant and love love love sour cream (like I do), you can mix in some sour cream with the mushrooms/potatoes and spinach immediately after sautéing for a creamy sauce.