January 1, 2013
1 lb. extra firm tofu (pre-diced if you can find it)
1 package taco seasoning
¾ cup water
12 hard taco shells or soft corn or flour tortillas
2 cups cheddar cheese, shredded
½ small head lettuce, chopped
2 tomatoes, diced
1 onion, diced
1-2 tbsp. vegetable oil
If you cannot find pre-diced tofu, you’ll want to chop the tofu into bite size pieces.
In a skillet over medium-high heat, warm vegetable oil. Add the tofu and cook for 5 minutes.
In a bowl, mix the water and taco seasoning. Pour over tofu and bring to a boil. Continue to boil until liquid is reduced to almost nothing.
While tofu is cooking, chop your vegetables.
If using hard taco shells, heat according to package directions. If using soft shells, you can heat those in the microwave using a tortilla warmer or in the oven or skillet.
August 10, 2012
1 pie crust
1/2 cup finely grated Asiago cheese, divided
1/2 cup cottage cheese (or ricotta)
10 to 15 fresh basil leaves, divided
1 tsp black pepper
1/4 tsp salt
4 large ripe tomatoes, halved, seeds removed, and sliced thinly
Preheat oven to 375 degrees.
Roll pie crust out to be about 2 inches larger in diameter than your tart pan.
Place in tart pan, pulling extra crust up the sides of the tart pan; trim off any extra.
In a small bowl, put half the grated Asiago and all the cottage cheese, the black pepper and salt, and stir to blend.
Finely chop the basil leaves and add to the cheese mixture, stir to combine.
Spread 1/2 of the cheese-basil mixture over the bottom of the pie crust in tart pan, top with half the tomato slices, arranging evenly.
Spread remaining cheese-basil mixture on top of tomatoes, and top with remaining tomatoes, again arranged evenly.
Bake in preheated oven for 20 to 25 minutes.
Remove the tart from the oven and sprinkle the remaining Asiago cheese evenly over the top, then return to oven and bake an another 5 to 10 minutes or until cheese is melted and golden brown all over and crust is baked thoroughly.
Remove and let cool slightly before serving.
Will serve 6 to 8 people.
August 9, 2012
10 oz lasagna noodles
1 medium (2 lb) butternut squash, peeled, cut in half lengthwise and seeds removed
2 Tbsp unsalted butter
5 medium leeks, cleaned and sliced
1/2 cup all-purpose flour
4 cups milk
1 tsp dried thyme
1 tsp salt
3/4 tsp freshly grated nutmeg
1/2 tsp ground black pepper
6 oz grated Parmigiano-Reggiano cheese
1/4 cup toasted pine nuts
Preheat oven to 350 degrees. Coat a 9×13 baking dish with non-stick cooking oil.
Bring a large pot of water to a boil, turn off heat, and set noodles in the pot.
Grate the seeded butternut squash into a bowl, using the largest holes on box grater.
Melt unsalted butter in a Dutch oven over medium heat and add leeks, cooking until softened, about 5 minutes, stirring often.
Sprinkle in flour to Dutch oven and stir together with leeks, continuing to cook for about 1 to 3 minutes or until flour begins to turn yellow.
Start pouring in the milk, whisking while you add it, cooking until mixture thickens, about 5 to 7minutes.
Continue to whisk and add the thyme, salt, nutmeg, and pepper, then remove from the heat.
Put together the lasagna in the prepared baking dish by layering in this order:
1/3 noodles, 1/3 sauce, 1/2 squash, 1/3 cheese
1/2 remaining noodles, 1/2 remaining sauce, all pine nuts, all remaining squash, 1/2 remaining cheese
all remaining noodles, all remaining sauce, all remaining cheese.
Cover with parchment paper then foil, and bake the lasagna covered for 45 to 50 minutes.
Uncover and bake for another 30 to 40 minutes or until bubbling and lightly browned.
Let stand for 8 to 10 minutes before cutting and serving.