Saturday, December 25, 2010


Yum, this recipe is way better than my other lasagna recipe! Here it is:

Some tips/reminders:
  • The order of layers is sauce, noodles, cheese mixture, sauce, noodles, cheese mixture, sauce, noodles, sauce, mozz & parmesan
  • You can make this dish with or without beef and it will still be good
  • It's best to soak the noodles first in warm water and use good mozzarella cheese cut in chunks (rather than shredded). 
  • bake covered for 30 min and uncovered for 30 min in 190 C oven
  • cheese mixture is:
    • 2 egg, beaten
      2 lbs (1 kg) ricotta cheese
      8 oz (225 g) mozzarella cheese, cubed
      2/3 cup freshly grated Reggiano-Parmigiano
      1/4 cup chopped fresh parsley

Friday, December 24, 2010

Red wine sauce for steak

So, I used to be a vegetarian, then I was a vegan, then back to vegetarian for several years.  When I was pregnant with my first child I added organic chicken to my diet for the extra protein (I still only eat organic chicken.  No exceptions).  Now I am pregnant with child #2 and my iron is so low, despite taking multiple supplements, so my only hope at this point is eating red meat! Anyway, today I had steak and made the most beautiful red wine sauce for it.  It was to DIE for! The steak was only so-so, but when I figure out how to make it properly I will post a recipe.  Anyway, the sauce was so easy and it's Jamie Oliver: 

After removing your steak from the frying pan, all you do is add a couple of chopped shallots and fresh sprigs of thyme to the pan.  Cook for a few minutes and add about a glass of red wine and a couple of large pats of butter.  When the wine is reduced by half, add a couple of more pats of butter and the juices from your resting steak and remove from heat.  This sauce is seriously amazing!

Tuesday, December 21, 2010

Chicken & black bean quesadillas

I didn't take a picture this time, but I will next time.  I got the recipe from here, but made a few modifications.  It was SO good!

  • 1 tablespoon olive oil
  • 2 chicken breasts, cut into bite size pieces (2 cups cooked)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste
  • 1/2 red capsicum, diced 
  • 1/2 green capsicum, diced
  • 1/2 red onion, diced
  • 1 (400 g) can black beans, rinsed and drained
  • 1/2 cup spreadable cream cheese
  • 1 cup shredded cheese
  • 8, 8 inch flour tortillas
  • sour cream, guacamole, and salsa, for serving


1. Sauté the chicken with chili powder, oregano, salt and pepper in olive oil over medium heat in a large skillet until browned all over. Add capsicums and onion and sauté until chicken is cooked through and veggies are softened. 
2. Add black beans and cream cheese. Cook until melted together. Remove from heat. 
3. Place four tortillas on the countertop. Spread with chicken mixture. Top with cheese. Place remaining tortillas over top, to cover.  Or, just use one tortilla and fold in half.
4. Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook these individually on the stove top over medium heat in the same fashion.
5. Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.

Serves: 4