Tag Archives: Cheese

Meatless Monday

We had friends come over last weekend and I made vegetarian lasagna. It was so delicious, I made it again this past weekend for just the two of us! It was relatively easy to make and oh, so delicious. The first time I used no boil noodles, and the second time I used regular lasagna noodles. I have to say the no boil noodles were better for the lasagna as it was less watery. Also, I forgot to put in the egg second time – also made it watery. I also don’t think there is a problem substituting frozen spinach for fresh. Whatever you have on hand works!

As per usual, I forgot something – the much needed egg – so my friend brought one over and we had dinner an hour after we had planned. While waiting for the lasagna to cook we played some Apples to Apples and drank wine. It was the perfect way to spend a Saturday evening.

Vegetarian Lasagna *Inspired from here

Ingredients:

  • 1 package no boil lasagna noodles
  • 2 tablespoons olive oil
  • 2 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 3 cloves minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 1 can (28 oz) Trader Joe’s marinara sauce
  • 1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Boil spinach in a pot of boiling water for about 5 minutes. Take out, chop and dry on paper towels.

In a large skillet, heat olive oil and cook mushrooms,  onion and garlic until onions are tender.

Vegetarian Lasagna

Mushroom, onion, garlic mix

Vegetarian Lasagna

Mmmmm… Sauteed veggies

In a bowl, combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Mix together with a spatula.

Vegetarian Lasagna

Cheese mix

Vegetarian Lasagna

Mmmm sauteed veggies and cheese

Lay lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.

Vegetarian Lasagna

Layering

Vegetarian Lasagna

Tomato sauce layer

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Vegetarian lasagna

Mmmmm lasagna

Garlic Bread

Ingredients:

  • 1 loaf french bread
  • 4 tablespoons olive oil
  • 2 cloves garlic

Directions:

Heat oven to 350 degrees. Cut open french loaf. Drizzle on olive oil. Cut garlic cloves in halves and rub on the bread. Chop the garlic cloves and spread on the bread. Put each half of the loaf in the oven and bake for about 10 minutes. Take out of the oven and enjoy!

Garlic Bread

Garlic Bread

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Filed under Meatless Monday, Pasta, Recipes, Weekend

White Chicken Enchiladas

I have never made enchiladas – apparently one of the few on Earth to never do so. In fact, I had never heard of  “white enchiladas” until I got to college and our cook made them. My friend and I planned to make dinner the other night and I was excited when I found a recipe from the America’s Test Kitchen cookbook from Cook’s Illustrated. The recipe was for green enchiladas and seemed perfect, until I got home and realized I left the cookbook at work. I find recipes online for free and I was keen on finally being able to use one of the books that I have spent my hard earned money on. Since that wasn’t going to happen, I decided to go through a few of the websites I like to read and find an enchilada recipe. I found one here at the Pioneer Woman.

Deliciousness

I’ve realized that I can make delicious dinners and yummy desserts, but I can’t seem do the simple things. Like you know, cook some plain chicken. There was a small issue of  filling my whole apartment with smoke and setting off the fire alarm, but what’s cooking without a few adventures. The smokey clothes and scaring of the neighbors were definitely worth it though.

Ingredients:

  • 1 tablespoon Vegetable Oil
  • 1 whole Large Onion, Diced
  • 12 Oz Whole Green Chilies, Diced
  • 1 whole Jalapeno Finely Diced
  • 2-1/2 cups Cooked, Shredded Chicken
  • 2 cups Chicken Broth
  • 1 teaspoon Paprika
  • 1/2 cup Heavy Cream
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 1 cup Sour Cream
  • 2-1/2 cups Mexican Mix Cheese (Monterrey Jack and Cheddar) Grated
  • 12 Whole Corn Tortillas
  • Salt And Pepper, to taste

Turn oven onto 350 degrees. Heat 1 tablespoon canola oil in a skillet on medium heat, add onions and jalapenos and saute for aminute. Add chicken, half of the green chilies and stir together. Add 1 cup chicken broth, stir, then let simmer on low.

Filling goodness

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Stir in remaining chicken broth. Add in the other half of the chilies. Reduce heat, then stir in cream and sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Once well blended, salt and pepper to liking, try not and eat all the queso.

Cheesey goodness

To assemble the enchiladas, spoon chicken mixture on top of tortillas and roll up, place the roll ups side by side in a 9×13 casserole dish.  Top with plenty of cheese, both the melted and granted kind. Bake for 30 minutes and enjoy leftover queso with leftover corn tortillas while waiting for the enchiladas to bake.

After the enchiladas are finished, serve with salsa if desired and enjoy.

No such thing as too much cheese

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Filed under Cheese, Chicken, Mexican

My love affair with cheese….

I met up with my friend Jenny for lunch today. And when I say we met up for lunch I mean – we had both eaten or was going to eat after our meeting, and we just sit and talk. This time though, we got some household chores done by grocery shopping while catching up. We randomly walked around the Bellevue Safeway and ended up at the cheese counter so we could try some. They had samples of gouda and a pepper jack cheese. The gouda was heavenly. It took me back to when I studied abroad in Paris and was introduced to gouda by my host family. It soon became the love of my life. And the cause of my 10lb weight gain in Paris. Well, maybe that and the baguettes, paninis, crepes, pain aux raisins…. Anyways. I forgot how good gouda is. I almost bought a chunk of it, but then I realized that I’m going to Australia in 12 days, the last thing I need is a large chunk of gouda as I’m attempting to drop the LAST couple of pounds I can.

The friendly woman behind the counter talked with Jenny and I a bit about cheese. She let us try this proscuitto, tomato and mozzarella wrap, as well as goat cheddar cheese. The goat cheddar cheese was really good. It had the sharpness of chevre, but also a nice cheddar taste. I could’ve sat there all day and ate cheese samples. When I get back from Australia, I’m definitely going to have a wine and cheese party, Paris style. Well, maybe after lent so I can enjoy it on a baguette!

Also, in case you didn’t know. The original Red Robin on Eastlake Ave is closing down! Even though I’ve constantly experienced the worst service EVER there, I still love the place. It has a gorgeous outlook of Lake Washington, UW and Fremont, and the outdoor patio is nice. I spent both my 21st and 25th birthdays there and had good memories. Minus the fact that they cut me off on my 21st because I stood on a chair and tried to make the whole restaurant sing happy birthday to me. I wasn’t even drunk! I was disappointed, but the googly-eyed bird painted on the wall always makes up for it. My hope is to try and make it in before it closes, and take a picture of the bird and the restaurant. This requires time I don’t have! I’ll figure something out!

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Filed under Cheese, Restaurants