Mar 162012
 

Low Fat Tofu Spinach Lasagna

This is  a vegetarian lasagna with the secret ingredient being, yes, tofu! No one ever knew unless I told them and they always raved about it and went for seconds. I made this for the fishing trips to Ennis Montana. There’s nothing like a hot, delicious dish to pop in the oven after a long day of fishing on the Madison River.

Two boxes of lasagna noodles, uncooked (opprox. 16)

Filling: 1 lb. firm tofu, crumbled & baked

1 lb. dry curds

1-1/2 cups lowfat mozzarella cheese, shredded

1/2 cup parmesan cheese

1 lb. fresh spinach

1 Tablespoon each of basil, oregano, and parsley

6 cups Marinara sauce (3 jars)

Start by draining and crumbling the tofu onto a lightly greased cookie sheet and bake at 300 degrees for 15 minutes, set aside to cool. In a large bowl, mix dry curds, mozzarella cheese, parmesan cheese, cooled tofu and seasonings. Spray a large, deep baking pan with vegetable spray. Start with a layer of uncooked noodles, then a layer of marinara sauce.  Proceed with a layer of the tofu/cheese combo and a layer of spinach. Repeat the layering process twice, ending with the tofu/cheese layer. Spray a piece of tin foil with vegetable spray and cover to bake at 350 degrees for 50 minutes. Remove tin cover and bake for 10 more minutes. I like to crisp the top by broiling for 5 minutes at the very end. Let cool for 5 minutes before cutting. Serve with garlic bread, a nice Ceasar salad and a glass of your favorite red or white wine.

Parmesan Bread Sticks

 Baked Goods, Breads, Italian  Comments Off on Parmesan Bread Sticks
Feb 222012
 

I love these bread sticks to compliment just about any dish I make. I usually make a double batch and freeze the rest for those times when you don’t have time to make em fresh. They also make for a great after school snack dipped in warmed spaghetti sauce, warmed and dipped in your favorite sauce.

3/4 Cup Buttermilk

1 Tablespoon sugar

1/2 Teaspoon salt

1 Tablespoon Butter

1 Packet Rapid Rise Yeast (2-1/4 teaspoons)

1/4 Cup warm water (110-115 degrees)

3 Cups flour

1 Tablespoon parsley flakes

2 Tablespoons of parmesan cheese

1 Egg beaten to brush top of each bread stick.

First combine together buttermilk, sugar, salt, and melted butter. Mix Rapid Yeast with warm water and combine it with milk mixture. Mix 1-1/2 cups of flour with the remaining dry ingredients and add to your liquid mixture until smooth. Continue adding flour until dough becomes stiff. Remove from bowl and kneed until smooth and elastic. Place in a greased bowl and let rise for 30 minutes. Punch down. Divide dough into 12 pieces and roll out into bread sticks. Place on ungreased baking sheet about 2 inch apart. Let them rise for 15 minutes. Use egg to brush top and sprinkle with parmesan before baking at 350 for 10 minutes or until golden brown. Serve hot and enjoy with any meal.

 

 

Nutty, Italian Cheesy Meatballs

 Appetizers, Italian, Meatballs  Comments Off on Nutty, Italian Cheesy Meatballs
Feb 012012
 

These meatballs are bursting with flavor and makes scrumptious appetizers. Add them to your spaghetti sauce, or make meatball sandwiches. I usually make a double batch because they freeze well and are easy to warm up.

1 lb ground beef

2 Eggs

1 cup milk

1 Large yellow onion, diced

1 lb of mushrooms, diced

2 Cups graded mozzarella cheese

1 cup walnuts, finely chopped

1 cup Italian bread crumbs

1 Tbsp Italian seasoning

1 tsp pepper

1/4 tsp salt

In a large bowl, blend all ingredients and and mix with your hands until well blended. Using a tablespoon of the mix at a time, roll into balls and place them on a greased cookie sheet. Bake at 350 for 20 minutes.