best baked manicotti

A tried an true favorite.  This is one go to recipe when i need to take a meal over to someone.  From mel's kitchen cafe.

INGREDIENTS:

Tomato Sauce:
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta:
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

DIRECTIONS:
Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Recipe Source: adapted from America’s Test Kitchen

Easy Meat Lasagna with Hearty Tomato-Meat Sauce

This is my favorite lasagna recipe.  Always turns out great!
(Cook's Illustrated)

Meat Sauce

In a dutch oven (I use a 5 qt. one for a single batch, or a 7 qt. one for a double), heat up:
     1 TB olive oil

Add and stir until softened (about 2 minutes):
     1 finely chopped medium onion

Add and stir until fragrant (about 30 seconds):
     6 minced medium garlic cloves

Add, stir, and cook about 4 minutes:
     1 pound mixture of ground beef, pork, or veal (I used 1/2 lb. ground beef and 1/2 pound     ground pork)
     1/2 tsp salt
     1/2 tsp pepper

Add, stir,  and bring to a simmer:
     1/4 C heavy cream
Cook until the liquid evaporates and just the fat is left (about 4 minutes).

Add, stir, and cook for about 3 more minutes:
     1 28 oz can tomato puree
     1 28 oz can diced tomatoes, drained

Set sauce aside.

Cheeses

Get out 1 small bowl, 1 medium bowl, and 1 large bowl.

Fill the small bowl with:
     1/4 C grated Parmesan cheese

Fill the medium bowl with:
     1 lb. shredded Mozzarella cheese

Fill the large bowl with:
     1 C grated Parmesan cheese
     15 oz whole-milk or part-skim ricotta cheese (I used part-skim) 
     1 slightly beaten egg
     1/2 C chopped fresh basil
     1/2 tsp salt
     1/2 tsp pepper
Mix together until creamy.  

Have on hand:
     12 no-boil lasagna noodles from an 8 or 9 oz pack (I used Ronzoni brand)

Assemble Lasagna

Preheat oven to 375 degrees.

Spread 1/4 C of the meat sauce over the bottom of a 9 x 13" baking dish.

Place 3 of the noodles on top of the sauce for the first layer.  Spread  blobs of ricotta cheese mixture across the noodles (about 3-4 TB per noodle).  Sprinkle some mozzarella on top of the ricotta (about 1 1/3 C per layer).    Spoon 1 1/2 C of the meat sauce over the cheeses, spreading evenly.

Repeat the layering process.  On top of the last three noodles, spread any remaining sauce, sprinkle with 1 1/3 C mozzarella, and then top with the 1/4 C of Parmesan in the small bowl.

Lightly spray a piece of foil with cooking spray and cover.

Cook, covered, for 15 minutes.  Remove foil, and continue cooking for about 25 minutes, until the cheese is a spotty brown and the sauce is bubbling. 

Cool for 10 minutes before serving.

Freezing:  This freezes well.   Line your baking dish with foil, and prepare the lasagna.  Freeze the baking dish until the lasagna is frozen solid (overnight is great).  Remove the foil "package" from the dish, and wrap in heavy duty foil or vacuum pack with a FoodSaver.    To re-heat, remove the lasagna from the extra foil or the FoodSaver bag.  Place it back in the 9 x 13" pan and allow to defrost.    Follow the cooking directions above.

chocolate-glazed pumpkin cookies

This is a recipe from Martha Stewart.  I made these yesterday and we loved them.  I ate 4 for dinner then another 2 for breakfast this morning.  The have a nice cakelike texture.  For the chocolate on top I used the microwavable dark melting chocolate and drizzled it with an icing bag with the corner snipped off.  Enjoy!!

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin-pie spice
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 can (15 ounces) pure pumpkin puree
• 4 ounces semisweet chocolate, chopped

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes
   .

Heart healthy granola

Heart Healthy Granola

Warning - this is addictive. It's not low calorie but full of goodness.

It's my FAVORITE breakfast - love it over berries or baked apples

3 c rolled oats
1/3 cup wheat germ (I leave this out)
1/3 c large seeds (sunflower, pumpkin, or whatever you'd like - raid the bird feeder)
1/3 c small seeds (sesame, flax, etc)
1/3 c chopped almonds (or any nuts)
1/3 c brown sugar (I cut this in half)
1 t cinnamon pinch of salt
1/3 c canola oil 1/4 c honey
1 t vanilla extract

 Combine all dry ingredients in a large bowl (oats through salt). Combine oil, honey and vanilla, then pour over dry stuff. Mix well. Spread on cooking sheet and bake in 350 degree oven until golden (about 15 minutes) stirring occasionally.

Burgers and burger sauce

These are the best!

Recipes are from Cooks Illustrated

Well-Done Grilled Hamburgers

makes 6 patties

1/2 cup chopped or torn white bread (remove crusts)
2 tablespoons whole milk
3/4 teaspoon salt
3/4 teaspoon pepper
1 garlic clove, minced
2 teaspoons steak sauce (I use Aldi’s brand)
1 1/2 pounds 80% lean ground chuck

(before you start, turn your grill on so that it has 15 minutes to heat)

1. Place bread pieces in a bowl, and pour the milk over the bread. Using a fork, mash the bread and milk together to make a smooth paste. Add salt, pepper, garlic, and steak sauce, and mix until smooth.

2. Add ground beef to the bread/milk mixture, and gently combine, using a fork.

3. Shape the beef into patties.

4. Using tongs, dip a wad of paper towels into a small amount of vegetable oil, and run them over the grill grate.

5. Place burgers on grill. Cook for 2-4 minutes on the first side, flip, and cook for an additional 3-4 minutes, or until burgers reach desired doneness.

Burger Sauce
makes about 1/4 cup

2 TBS mayonnaise
1 TBS ketchup
1/2 tsp sweet pickle relish
1/3 tsp white vinegar
1/4 tsp ground black pepper

mix together

Almond milk

Almond milk is a great alternative to regular cow's milk.  It tastes great in drinks like my Chocolate Banana Peanut Butter Smoothie.

And it's lower in calories. Here's a comparison for 1 cup:

Whole milk            150
2%                         130
1%                         110
skim                        80
plain soymilk         100
plain almond milk    40

If you want the lowest calories, be sure to get plain unsweetened. I can find Blue Diamond, SO Delicious and Almond Dream brands in my local stores.

Last week I found a new higher protein version by So Delicious (in the picture above). It has 5 grams of protein vs. 1 gram in the regular version - and no extra calories!

Chocolate banana peanut butter smoothie

This is my favorite quick breakfast - and it feels exactly right inside when I drink it.

Why would anyone ever want a traditional chocolate milkshake when this smoothie tastes so good???

For one serving - combine in blender:

1/2 frozen (or fresh) banana (or a whole small one)
1 Tbs peanut butter
2 heaping tsp good quality unsweetened cocoa powder (I use sharffenberger)
1/2 to 1 scoop chocolate protein powder
3/4 cup unsweetened almond milk (or any milk)
enough ice to thicken

Add all ingredients to a blender and blend until smooth.

Yum!