German Potato Salad

 

I followed this recipe but did some slight changes:  https://www.allrecipes.com/recipe/83097/authentic-german-potato-salad/

 
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4
 
Ingredients
 

3 cups diced peeled potatoes

4 slices bacon
1 small onion, diced
¼ cup white vinegar
2 tablespoons water
1 ½ tablespoons white sugar, or more to taste
1 teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Directions
 
Gather the ingredients.
 
Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
 

While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
 
Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
 

 Onions cooking in the bacon drippings

Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
 

     

Transfer warm potato salad to a serving dish and sprinkle remaining bacon over top. Garnish with parsley. Serve immediately.

  

My Notes:

 
I made this for a large party (around 50 people) so I doubled the recipe. I could have tripled the recipe and still wouldn’t have enough. This went quickly!!!
 
I used red potatoes, skin on, and boiled them for 10 minutes. Next time, I’ll boil them for 8 minutes.
 
I used 2 T sugar, which was the right amount IMHO.

I added 2 t. of Dijon mustard. I added some chopped chives (about 1.5 T). I saw these two ingredients listed in other German potato salad recipes.

 
For the bacon (thick cut), I used a large Dutch oven since I don’t have a deep skillet. I cut the bacon into thirds and cooked them in two batches. Once cooled, I cut them into pieces instead of crumbling them. 
 
I placed the vinegar, sugar, water, salt, pepper and Dijon in a measuring cup, stirring to combine, and then poured all of it into the Dutch oven.
 
This is definitely a keeper!

Creamy Potato Salad

For my community monthly cookbook dinner, I made this tasty potato salad. This was back in March 2024. This is from the "Recipes for all the Food You Want to Eat" by Chrissy Teigen.

 

Pork Fried Rice

6 June 2022: I made fried rice for a large party (about 50-55 people).
 
I had cooked pork that I defrosted and I wanted to marinade it to add some extra flavor. I looked up Char Siu recipes (Chinese BBQ pork). I didn’t have everything on hand, so I just created my own marinade with what I had on hand. No, it’s nothing like a Char Sui marinade but it came out great. 

Fried Rice
 
1/2 onion, diced
3 garlic cloves, minced
6 cups day old cooked rice
12 oz. frozen mixed vegetables (peas, carrots, corn, green beans) defrosted and drained of any liquid
5 eggs, scrambled
Cooked pork, diced
*Sesame oil
*Soy Sauce
*Teriyaki sauce
Scallions
 
*Marinade
 
A little sugar
Sesame oil
Soy sauce
Teriyaki sauce
Carolina Q’ Eastern NC Vinegar Sauce
Some minced garlic
White wine
Salt and pepper

*No measurements – I just added a little at a time until I was satisfied with the flavors.

 
A few hours before making the fried rice, combine the marinade ingredients in a bowl and pour over the chopped pork. Stir to combine and place in the refrigerator. Note that I just added some of each marinade ingredient in until I was happy with the flavor of the marinade.

In a large sauté pan, heat a little oil and cook the eggs, breaking them into small pieces as you go. Transfer the eggs to a plate and set aside.

 
Cook the onions and garlic in the pan until translucent.  Add the mixed vegetable and pork. Cook until warmed through.
 
In a large pot over medium high heat, add a little oil to coat the bottom and add the rice. Add the vegetable and pork mixture.  Add some soy sauce, teriyaki sauce and sesame oil. Stir to combine and continue sautéing the rice, stirring every 15-20 seconds or so for a few minutes, or until the rice and vegetable start to brown slightly. 
 
Add the scrambled eggs and green onions and stir to combine.  Remove from heat and serve. Since the party was at a friends house, I placed the rice in my instant pot and placed it on "Keep Warm". 
 
With the exception of about 1/2 cup of rice, it all got eaten.

20 August 2024

I made this again last night for a smaller group dinner. 

Using the recipe above, I also added some shrimp.

I purchased a pork tenderloin, which I made a marinade (again, no measurements, just by taste) and let sit overnight in the refrigerator.  

While I baked the pork (360 degrees, baked uncovered until the inside of the pork hit 140 degrees, about 35 minutes), I placed about a dozen large shrimp in the marinade for a few hours; then cooked on medium high heat with some olive oil.  Once cooled down enough to handle, I diced the shrimp.

White Bean Salad with Valencia Oranges & Celery

I made this recipe yesterday for a cookbook club dinner. Everyone in the group selected a salad from America's Test Kitchen the complete SALAD cookbook.

Serves 6
 
Ingredients
 
1/3 cup Olive oil, extra virgin
4 Garlic cloves, smashed and peeled
Table salt for steeping beans
3 (15-ounce) cans Cannellini beans or small white beans, rinsed
1/4 cup Sherry vinegar
1 Shallot
2 Valencia or navel oranges
3/4 cup thinly sliced celery
1/2 cup chopped fresh parsley or cilantro
 
Directions
 
Heat 1 T oil and garlic in medium saucepan over medium-high heat until just beginning to brown, about 2 minutes.
 
Add 2 cups water and 1 t salt and bring to a simmer. Off heat, add beans, cover, and let sit for 20 minutes.
 
Combine vinegar and shallot in large bowl and let sit for 20 minutes.
 
Cut away peel and pith from oranges. Holding fruit over bowl, use a paring knife to slice between membranes to release segments.
 
Drain beans and discard garlic. Add beans, oranges, celery, parsley, and remaining oil to shallot mixture and toss until thoroughly combined. Season with salt and pepper to taste. Let sit until flavors meld, about 20 minutes. Serve.
 
My Notes:
 
I chopped up some of the cooked garlic into the salad.
 
This tastes even better the next day.
 
Next time I will use cilantro. Also, the 1/2 cup of parsley overwhelmed the salad.
 
Cutting between the orange segments was quite messy. I used naval oranges.

Herb Lemon White Bean Salad

I made this delicious salad for the 4th of July today.  I followed this recipe: 

https://www.fifteenspatulas.com/herb-lemon-white-bean-salad/

Ingredients

5 T extra virgin olive oil
2 T freshly squeezed lemon juice
zest of 1 lemon
1 clove garlic pressed
1/2 t kosher salt
1/8 t black pepper
2 15oz cans of cannellini beans rinsed and drained
1/4 c chopped parsley
1/4 c finely chopped red onion
1 T minced fresh rosemary
 
Instructions 
 
In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
 
Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together.

My notes: 

I made the recipe using three cans of beans and adjusted the other ingredients.

I added 1/4 cup Kalamata olives, quartered.

I minced the garlic instead of pressing it. 

I made this 5 hours in advance to allow the flavors really come together.

Rosemary Focaccia

This is a recipe from the Stanley Tucci cookbook. I made this as a trial run for my cookbook dinner for next week.

Ingredients
 
1 package dry yeast
2 ¼ teaspoons sugar
1/2 cup warm water
2 c all-purpose flour
2 c bread flour
4 t kosher salt [divided]
1 c milk
5 T oil, plus more for oiling the bowl
Leaves from one 5-inch fresh rosemary
 
Directions
 
In a measuring cup, stir the yeast, sugar and warm water. Set aside for 5 minutes.
 
In the bowl of an electric mixer fitted with a dough hook, mix the all-purpose and bread flours with 2 teaspoons of salt. Stir in the yeast mixture. Gradually stir in the milk and 3 tablespoons of the olive oil. Mix at low speed until the dough has come together and is smooth, about 5 minutes.
 
(To mix by hand: Combine the all-purpose flour, bread flour and the 2 teaspoons of salt in a large bowl. Make a well in the center of these dry ingredients and add the yeast mixture. Mix with a fork while adding the milk and 3 tablespoons of the olive oil to form a soft, dry dough. Turn the dough out onto a lightly floured surface and continue mixing it with your hands. Knead until the dough has come together and is smooth, about 8 minutes.)
 
Lightly grease a bowl with olive oil. Place the dough in the bowl, cover tightly with plastic wrap, and drape a dish towel over the bowl. Set aside in a warm place and allow to double in size, about 2 hours.
 
Lightly grease a large baking sheet (about 9 x 15-inch). Gently punch down the dough. Place it on a baking sheet and roll it out to fit evenly on the sheet. Cover with a dish towel and the dough to rise for 20 minutes.
 
Preheat the oven to 375 degrees F.
 
Use your fingertips to make random indentations in the dough. Drizzle the top with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 2 teaspoons salt and the rosemary leaves. Bake until golden brown, about 30 minutes. Allow to cool slightly before slicing and serving warm.
 
Variations
 
Before baking, top the focaccia with any combination of the following ingredients:  1/4 inch thick slices ripe plum tomatoes, 24 pitted Kalamata olives, 1/4 cup very thinly sliced red onion, 1/4 cup crumbled goat cheese; 1/4 inch thick slices peeled eggplant; 1/4 inch  thick slices zucchini; 1/4 inch thick slices peppers; 1/3 cup pesto.
 
For a sweet variation on this recipe, gently 1 cup dried fruit such as raisins, cherries or blueberries, or 1 cup chocolate chips; into the rolled and risen focaccia. Brush with 3 tablespoons melted butter and bake.
  

  

  

  

My Notes
 
I mixed by hand, as I didn't have an electric mixer.

The dough more than doubled the size. Next time check at 1 hour 40 minutes.
 
I used a 10 x 15 baking sheet.
 
I used a teaspoon of kosher salt on the top.
 
I added Kalamata olives and red onions with the rosemary.  Next time I won’t slice the onions so thinly.
 
Next time I’ll check the bread in the oven at 20 minutes. I looked through the oven door and it didn’t seem baked long enough. It came out a little more than golden brown, but it came out very good.
 
I served with some olive oil for dipping.

26 June 2024:

I made this again for tonight's cookbook dinner. I added sliced cherry tomatoes along with red onion, Kalamata olives and rosemary. It came out great.

 

 

Crostini

This is super easy to make these crisp toasts for appetizers.

Ingredients

1 French-bread baguette, sliced 1/4" thick

1/4 cup extra virgin olive oil for brushing

1 Garlic clove, whole

Salt

Directions

Preheat oven to 375F

Lightly brush both sides of each side with olive oil using a pastry brush – just a thin layer of olive oil.

Place the slices in a single layer on two baking sheets that are lined with parchment paper.

Bake on middle rack for about 8 to 10 minutes until golden; then turn them over and bake the second side, about the same time. Keep an eye on this so they don’t burn.

Once removed, rub the garlic clove on each slice and lightly sprinkle with salt on top.

Notes:

The crostini can be made a few days ahead of time as long as you keep them in an airtight container. I prefer to make them the same day that I serve my appetizers.

My Seared Scallops

I made seared scallops last night (10 June 2024), which I served with a side of broccoli, and a mushroom and spinach risotto.

 
Serves 1
 
Ingredients
 
5 large sea scallops
Salt and pepper
All-purpose flour

2 T  avocado oil
1 T butter
Squeeze of fresh lemon
1 T or so white wine
 
Instructions
 
Pat dry the scallops with a paper towel to remove any excess water.
 
Place the scallops onto a plate and sprinkle with salt and pepper, and then lightly coat with the flour.
 
In a skillet on medium-high heat, add the oil and butter. Once hot, add the scallops in one layer (don’t move them until ready to flip over) and cook for 90-120 seconds; flip over and cook for another 90 seconds until they are golden brown.  You don't want to overcook the scallops. the center should be translucent. 
 
Remove the scallops to a serving dish and deglaze the pan with the wine scraping any bits to get all that yummy flavor to make a sauce. Pour over the scallops and squeeze lemon over the top.
 

Service right away with your favorite sides.

Notes:

I made a delicious mushroom risotto with spinach and parmesan to go with the scallops: 

https://sunbasket.com/recipe/mushroom-risotto-with-spinach-and-parmesan

I cut the recipe in half, which still made a lot, so have leftovers. 
 
I added one clove of garlic, chopped, when I added the onions to the pan.
 
I used chicken broth instead of water.
 
I did not add any additional salt and pepper when I added the parmesan cheese at the end (missing in the instructions).
 
What I really liked about this recipe is that it calls for adding all the water (broth) at one time, rather than a traditional risotto recipe where you add the broth a little a time until it's all absorbed. 

Italian Shrimp Salad

My friend Jackie made this excellent, healthy shrimp salad for our book club evening (5 June 2024). I really loved it, so I made it for a BBQ.

The recipe is from Skinny Taste: https://www.skinnytaste.com/italian-shrimp-salad/

6 Servings (about 7 cups)
 
Ingredients
 
1 1/4 lbs cooked (peeled and deveined jumbo (16-20 count) shrimp, tails-off, halved (20 ounces total))
1 cup sliced celery
1 1/3 cups good quality mixed Italian pitted olives (such as Castelvetrano and Kalamata Olives, halved lengthwise)
1/4 cup chopped red onion
5 cloves garlic (minced)
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
juice of 2 small lemons
1/2 teaspoon kosher salt
black pepper (to taste)
 
Instructions
 
Combine all the ingredients in a large bowl and mix.
 
Refrigerate a few hours or overnight to let the flavors meld.

My Notes:

The only thing I did a little differently was to cut the shrimp into chunks. 

I added some lemon zest. 

I used 4 cloves of garlic. 

I let the salad marinade in a zip lock bag for 5 hours.

Homemade Hummus

Hummus Recipe Using Dried Chickpeas

My recipe, adapted from a few other recipes found online over the last few years.

8 oz dried Chickpeas, rinsed and sorted through to pick out any bad ones
2 Garlic cloves, minced
3 Ice cubes
1/4 cup Tahini (I use the Trader Joe’s brand)
3 T Extra virgin olive oil
1 Lemon
Salt and Pepper to taste
1/2 t. Cumin
1/4 t. Cayenne Pepper
 
Garnishes: Cooked reserved Chickpeas, drizzle of olive oil, sprinkle of Paprika or Sumac.
 
Warm pita bread, cut into wedges and/or fresh vegetables (sliced cucumbers, red bell peppers, carrots, celery, broccoli, etc.)
 
Directions:
 
Soak the chickpeas overnight in a pot that’s filled about 2” above the chickpeas (at least 12 hours).
 
The next day, strain the chickpeas in a colander; rinse well. Add fresh water to the pot, covering 2” above the chickpeas. Bring to a boil, and then turn down the heat and let simmer for about 2 hours, until tender. (The last time I made this, I had to simmer for 2.5 hours – it just depends on the age of the dried chickpeas).
 
Rinse and cool the chickpeas (reserve about a cup of the simmered liquid).  Set aside a handful of the chickpeas to use as a garnish.
 
Remove the outer skin. This is time-consuming but this what makes the hummus super creamy. If you leave the skin on, you’ll end up with a grainy texture. When the chickpeas are simmering, some of the skins will float to the top, so you can take them out with a strainer.  
 
Place the chickpeas in a food processor along with the garlic, ice cubes, tahini, olive oil, lemon juice, salt, pepper, cumin, and cayenne pepper, and process until smooth. You may need to use a spoon to scrape down the sides. Adjust the seasonings to your taste. If it’s too thick for your liking add some of the reserved liquid.
 
Serve:
 
Place in a bowl and either serve right away; or refrigerate (covered with plastic wrap) until ready to serve.
 
When serving, top the hummus with the reserved chickpeas, a drizzle of olive oil, sprinkle of Paprika or Sumac, and the pita bread and/or vegetable.
 
Note:
 
You can use canned chickpeas, but you need to simmer them for about 20-30 minutes.  Then continue the recipe, to include removing the outer skin.

Benedictine Spread

 

My husband and I attended a Derby party (4 May 2024). 

I followed this recipe:  https://www.tasteofhome.com/recipes/benedictine-spread/

Prep/Total Time: 15 minutes.   

Makes 1-3/4 cups
 
Ingredients
 
1 package (8 ounces) cream cheese, softened
1 tablespoon mayonnaise
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon dill weed
1 drop green food coloring, optional
3/4 cup finely chopped peeled cucumber, patted dry
1/4 cup finely chopped onion
 
Optional: Snack rye bread, pita bread wedges and assorted fresh vegetables
 
Directions
 
In a small bowl, combine cream cheese, mayonnaise, salt, white pepper, dill and, if desired, food coloring; beat until smooth.
 
Stir in cucumber and onion.
 

Cover and refrigerate until serving. Serve with snack rye bread, pita bread wedges, or vegetables as desired.
 
My Notes: 

I doubled this recipe since there we a lot of people at the party.

I added 1 T lemon juice and a little more mayonnaise.  

I skipped the food coloring.

For the cucumber, I removed the seeds.

My husband doesn't like a lot of raw onions, so I sautéed the onions (except for 1 T) in a little olive oil just until translucent. 

I sprinkled a little bit of dill on top of the dip after placing the spread into a serving bowl.  

I served this with fresh rye bread that I quartered. You can also serve with pumpernickel or crostini.

Lentil Salad

Donna made this delicious salad for our book club last night (6 March 2024). Everyone loved it!

Ingredients
 
1 can lentils
1 cup finely diced carrots
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/4 cup minced parsley
1 garlic clove, minced
5 Tbsp lemon juice
1 tsp olive oil
1 Tsp kosher salt
Freshly ground black pepper, to taste
 
Directions

Combine and serve chilled or at room temperature.

Chinese Chicken Noodle Soup with Sesame and Green Onions

My friend Candy followed this recipe for a soup dinner at our book club last night: https://www.epicurious.com/recipes/food/views/chinese-chicken-noodle-soup-with-sesame-and-green-onions-106192 

The chicken was tender and I loved the flavor of the broth with the fresh ginger and other ingredients. 

 
Ingredients:
 
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro
 
Directions:
 
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
 
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
 
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
 
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
 

* Sold at Middle Eastern markets, natural foods stores and some supermarkets.
 
** Available at Asian markets, specialty foods stores and some supermarkets.

Instant Pot Split Pea Soup

Delicious soup that I made today for my book club for tonight. Tonight is a soup bowl party, along with discussing our book. Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/. See my notes below of my additions/changes.

Prep Time 10 mins
Cook Time 15 mins
Time to pressurize and depressurize 25 mins
Total Time 50 mins
Servings: 8 servings
 
Ingredients

3 tablespoons butter

1 onion diced
2 ribs celery diced
2 carrots diced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham)
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional                                            
 

   

Instructions
 

Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

 

Add the split peas, chicken stock, ham bone, and the 2 bay leaves.

 
Turn off the "sauté" function.
 
Cover pressure cooker and set to manual, high pressure for 15 minutes.
 
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
 
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
 
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
 
My Notes:
 
I used 3 T avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the vegetables.
I added a pinch of dried thyme.

I did the natural release for 14 minutes before the quick release.

This was such an easy soup to make with the instant pot. This recipe is a keeper!

Authentic German Beer Cheese Dip Obatzda

Click on the photos for a full view.

I made this yesterday for a Sound of Music! dinner party. There was a wonderful spread of foods to include fresh-made pretzels, brats, sauerkraut, Wiener Schnitzel, Stuffed Cabbage, German potato salad, spaetzle, apple strudel, German beer, a beautiful meat and cheese board, etc.; and this dip that I made.  

This recipe is from https://ourgabledhome.com/german-beer-cheese-dip-obatzda/
 
Prep Time 10min
Total Time10min
 
Servings: 8 servings
 
Ingredients
 
8 oz brie or camembert cheese, very ripe
4 oz butter
4 oz cream cheese
1 small onion or 1 shallot
2 tsp paprika powder
1-2 T beer
Salt and pepper to taste
1 T chives, chopped
 
Instructions
 
Make sure to have all your ingredients at room temperature. That means taking the cheese, cream cheese, and butter out of the refrigerator at least one hour before you want to make this cheese spread.
 
Cut the cheese, the butter, and the cream cheese into chunks and add them to a medium bowl.
 
Begin mixing them with a fork or pastry blender.
 
Add the paprika and some salt and pepper.
 
Now add a splash of beer and mix all the ingredients well. I personally like it a bit on the chunkier, stiffer side but you can also add a bit more beer and blend everything into more of a uniform cream.
 
Transfer it to a nice serving bowl and sprinkle it with some diced chives.
 
My Notes:
 
I cut the amount of butter to just two dabs. For me, with all the cheese, I didn’t think all that butter was needed.  
 
I used a shallot, minced.

I added a t of ground caraway seeds and sweet Hungarian paprika.
 
For the beer, I used Negra Modelo Especial, which is a Munich Dunkel Lager. I used 3-4 T of beer.
 
I was a little heavy on the salt, so I added a more cream cheese.
 
I served it with pumpernickel bread at a dinner party. 
 
This was a hit.

Click on the photos for a full view.

Turkey Spinach Lasagna Roll Ups

24 Jan 2024

December 2022: My friend Amy C made this for our book club. 

This makes 16 roll ups.

Ingredients:

1 package lasagna noodles (use the kind you Boil, not the no boil ones)

1 jar tomato sauce (I used Lowes Spicy Arrabbiata sauce)

1 15-oz can fire roasted tomatoes

1 lb ground turkey

1 small container fresh baby spinach

32 oz. Ricotta cheese (I used part skim)

1 egg

~1 tsp Italian seasoning

~1/2 tsp garlic powder

1 package shredded mozzarella cheese

Directions:

1) Boil large pot of water and cook lasagna according to package (suggest cooking in 2 batches so the noodles don't stick)

2) Mix tomato sauce and fire roasted tomatoes together

3) While lasagna is cooking brown ground turkey and drain off any excess liquid/fat then mix with a little bit of the fire roasted tomatoes

4) When lasagna is cooked, carefully coat with a bit of tomato sauce and then lay out flat to cool for a bit

5) Chiffonade (thin slice) the baby spinach

6) Mix together Ricotta, egg, Italian seasoning and garlic powder to taste

7) When cheese, egg, etc. are well mixed add in spinach and stir well to coat it all and evenly distribute

8) Coat the bottom of a ceramic baking dish with a bit of sauce

9) When lasagna noodles are cool enough to handle lay out one at a time on parchment paper and smear with cheese/spinach mix leaving about 1-2 inches at top of noodle clear, sprinkle with a bit of turkey and shredded mozzarella

10) Starting from bottom roll up the loaded lasagna noodle

11) Place upright in the baking dish, repeat

12) Lightly drizzle top and dish side of noodles with any remaining sauce

13) Cover with tinfoil 

14) Bake at 375 degrees for 30-45 minutes 

My Notes: 

I made this on 22 January 2024 (photos below).

I had a large pot to cook all of the lasagna noodles (added 2 T of salt) at one time. I rinsed them in cold water after boiling and to stop the cooking process.

For the ricotta filling, Amy's recipe calls for 32 oz. I may not have used enough, as I had a lot left over (Tony made lasagna a few days later, so that worked out well). I will either add more filling the next time or just buy a 15 oz container.  I added some parmesan cheese and mozzarella  to the mixture. Next time I'll chop the spinach. 

For the meat sauce, I sautéed 1/2 cup of chopped onion and 2 cloves chopped garlic with 1 T olive oil before adding and browning the meat. I seasoned with salt and pepper. I added Rao's marinara sauce, the fire roasted tomatoes (drained), and some hot pepper flakes.

I laid out the lasagna on top of parchment paper so that it didn't stick to the counter and added the filling and meat mixture. Instead of standing these, I laid them on the sides seam down (14 in a glass 9x13 baking pan; two in a smaller baking pan, which I wrapped tightly and froze for a future dinner). 

I baked this for 40 minutes, then uncovered and broiled for 2-3 minutes until the mozzarella cheese was bubbly. 

This came out great and my friends that were over for dinner loved it. 

The next time I will do a combination of beef and Italian sausage.