Recipe Monday: Lazy Man’s Lasagna

A great characteristic to have in life is adaptability. In this week’s recipe, we created our own lasagna!

Ingredients you will need:

1 egg

Parmesian cheese

Ricotta cheese

Any type of pasta you prefer

Pasta sauce

Asiago cheese

Parsely/oregano/salt/ other spices you prefer

 

Begin by cooking the pasta. While that is cooking, mix your ricotta with 1 egg and the spices and parsley. Once the pasta is thoroughly cooked you can begin your layering for the lasagna.

In a large casserole pan, begin with a layer of sauce, followed by a layer of pasta, a layer of ricotta spread, a layer of sauce. REPEAT. Repeat until to the top of the pan or until you’ve utilized all of your supply. My family and I went a little overboard and had to make an extra bit in a bread pan.

Top with the asiago cheese, then bake at 350 degrees for an hour or so, until the top is golden brown.

Let cool and enjoy, especially with some Texas Toast or garlic bread!

 

Recipe Monday: Mac n Cheese Spring Rolls

If you’ve been following me a while you may have noticed I have an obsession with one NY eatery in particular; more specifically one dish. The Mac N Cheese spring rolls at Cafeteria (17th and 7th if you’d like to go).

I’d been wanting to learn how to make spring rolls for quite a while, and I finally tried my hand at some of my own mac n cheese filled rolls.

Start with a pack of Mac n Cheese, some spring roll wraps from your local grocery store, and some oil.

Make the macaroni as you would normally. My cat maven was eager to help and get things started while the pasta cooked, as you can see.

When the macaroni is finished and cheesed, bring the spring roll squares, one at a time, filling with two tablespoons of macaroni and then folding similar to a burrito; or according to these guidelines:

Place them, one at a time, in a frying pan with plenty of oil. Use tongs to evenly cook/fry each side of the roll.

Let cool, and voila!

Now, trust me, they are NOWHERE near as good as Cafeteria’s. My dad suspects they use Gruyere cheese in the macaroni, and I was also lacking the smoked gouda dipping sauce. In any event, my family loved them, my brother ate about 5, so they can’t be all bad!

Next time, though, I’m trying different cheeses! I WILL perfect them!

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Recipe Monday: Pizza with Home Made Dough!

I know, I’ve done a pizza recipe already. Kind of. This time, though, I’ve got a recipe to make the dough! and a different (all vegan) pizza!

Okay, so For the dough you will need the following ingredients:

4 1/2 cups  all-purpose flour
1 3/4 teaspoons salt
1 teaspoon  instant yeast
1/4 cup  olive oil
1 3/4 cups water, boiling

Mix these ingredients in a large mixing bowl until dough is, well, dough-ey. Now, preheat your oven to 350 degrees while you chop vegetables.

Spread your dough across your pan (I know ours isn’t round, we should get on that…) with the help of a bit of flour to keep it from sticking  then spread tomato sauce or pizza sauce (even marinara/pasta sauce works) across your dough.

Then, add your cheese and toppings!

My roommates and I made two pizzas; one my favorite spinach and ricotta and another with onion, tomatos, yellow peppers, spinach, and vegan cheese.

Then, place the pizza/s in the oven and cook! Until the crusts are golden brown. Once they’ve reached that shade of perfection take them out, let cool for 5 minutes or so, then cut and dig in!

YUM! Also, the vegan cheese melted sooo well, it was a perfect gooey cheese! Enjoy!

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Recipe Monday: Enchilada Dinner

One of the first things I learned to make on my own was enchiladas, taught by my good friends down in Baltimore. It seems complicated, but I’ve found it easy to remember, fun, and oh so delicious.

Ingredients you will need:

1 can of black beans

1 can of green enchilada sauce, 1 can of red enchilada sauce

1 mix of rice (I’ve used mexican rice, white rice, and whole grain)

4-8 tortilla wraps

Salsa

Three-blend shredded cheese

Optional: your choice of meat or faux meat

To prep, you begin cooking your rice on the stove, heating the black beans (mixed with a few splashes of each enchilada sauce) on a LOW setting. Like, the lowest. Also, preheat your oven to 350 degrees.

In the meantime, mix about half of each can of enchilada onto the bottom of a deep casserole pan. I use a small square one as I was only cooking for two, but have used longer, rectangular ones to cook up to 10 enchiladas. Next, the fun part! Put a tortilla in, fill it with a scoop of salsa, and a scoop of mixed rice and beans. Top with cheese, and ROLL. Repeat as many times as will fit.

Once they’re all rolled up, pour on the rest of the enchilada sauces evenly, add a little salsa, and then sprinkle on more cheese.

Bake at 350 for about 10 minutes, or until the cheese is melted and the tortillas have turned slightly golden.If you have any extra rice and beans like we did, you could sprinkle in some of your shredded cheese. Mix and keep warm on the stove while your enchiladas cook. IT’S SO GOOD.

Use a spatula to get the enchiladas out one at a time. Enjoy!

My roommate Ben was astounded with how good they were and couldn’t believe I actually made these! If you try them out, let me know ❤