Cass' Not-so-Noodley Lasagna

Who could have known.. that this....

this...
and this...
could lead to.... THIS

I don't know if you're like me, but if you are.. you'll like this lasagna.
I always feel that there is too much noodle and not enough 'guts' in lasagna.

So, after a few stabs at lasagna that were less than satisfying, I decided to make my own recipe.
Here are the things I think make this experiment delicious:

1. Fresh Mozzarella
2. Zucchini
3. Sweet Onions
4. Sauce & guts: pasta

Here's what I used:

1 1/2 jars Fire Roasted Tomato (Newman's Own) Sauce
1 can of diced tomatoes w/ garlic
1/2 a sweet white onion
3/4 lb of fresh mozzarella cheese
8 oven ready-no boil lasagna noodles
5/6 lb of ground beef
Small container of Part-skim ricotta
Oregano
Basil
Pepper
Salt
Parmesan cheese

Mix Meat & 1 jar of sauce this will be referred to as meat&sauce.

First thing I did was put a bit of the meat&sauce into the bottom, followed by a bit of zucchini & onion, then the can of diced tomatoes (no juice).


Second thing, was add 4 noodles crossways.
I put some ricotta down on there... then most of the zucchini, some onion, some seasoning here & there.
Then I added all the meat sauce I had.
Then a few slices of mozzarella..


Next, 4 more pieces of lasagna crosswise.
Then use the 1/2 jar of sauce, 4 more dollops of ricotta, rest of zucchini, some onion..

and top it off with TONS of mozzarella.

Finish with some parmesan, pepper, oregano, basil, salt.

Bake at 375º for 40-50 minutes.
This will be your result. I did have to drain it a bit, but I think that the flavor was just right, so I wouldn't change the recipe I would just drain a bit out.




This was definitely the best lasagna I have had. Perfect combo.

She's my Cherry Pie and pesto pizza

Hi again.
I've been off here for a while. Mainly because I can't think of anything I want to bake that is.. remotely healthy.
I think summer is pie season. I love pies. I love making pies. I was nicknamed 'the pie lady' at both of my former bakery jobs and one of them didn't even make pies!

Today I made a pie which will be forever named 'Annie's my Cherry Pie'.
It's gluten free/ dairy free crust, with sweet cherries, a little cinnamon (because it goes in everything I make) and a little sugar.
I was feeling funny so instead of a typical top crust I made it shaped out of trees. Funny? Well it is to me.
I will say this isn't the prettiest pie I have ever made, but give me a break, I'm down a pastry brush and I have never worked with Rice Flour before!


Then I had a little crust mix left over and some random items around the house so I decided to experiment. YOU SHOULD TRY THIS, because it's actually delicious.
I used this Cilantro Pesto Rub in place of tomato sauce.



Then I put a couple of diced tomato pieces on, and topped it with Muenster cheese.
I made it thin-crust crispy..and it was GOOOD. The only thing I might add to a full size pizza is chicken.
This is just a funny wedding picture I found.
You see, the groom is fake-making out with the maid of honor. HAHA. Don't worry Sarah, I won't request this at Aaron & I's wedding ;). I go between thinking it's HILARIOUS and kind of weird anyway.

I LOVE BREAD MAKERS!

you can see the dough in there! How cute!!!


Seriously, why has no one notified me of this phenomenal product before??!
WHY!? WHY??!!!!

I have just made cinnamon rolls.
In my new bread maker.
I didn't have to mess with yeast, just put the ingredients in the order it says and..
Then roll it out, add filling, cut & bake.
PERFECT.
For those of you who don't know.. I have a major issue with getting water to the right temperature and getting yeast to work properly. So bread machine is ... God send.

So the recipe I used is only for Bread Makers-- if you want it, email me.
I attached pics of the process though.

I'm going in reverse, since I never get to do that:

Here's the (almost) finished product. I'm out of powdered sugar to make the glaze, so update later.
Prebaking:
I just think Cinnamon Rolls are pretty.
filling on dough! The dough was perfect. good elasticity, perfect!

This is what it looked like when I shut the lid.

Lemon Scones!!!

So I got another recipe from Eat Better America which you all know from last time is a website, for which a couple of nutritionists change ingredients in recipes to make them healthified.
I LOVE SCONES.
I have quite a bit of guilt associated with eating them however. So when I found this, I thought why not give it a try?!

Step 1:
Preheat oven to 400º. Combine dry ingredients, Then drizzle with 1 TB of oil and mix in so it's evenly distributed.

Step 2: add in lemon yogurt * I USED 6 oz*, egg whites (all except 1 TB), and Lemon peel. (use a grater, not a knife like me!).

Step 3: mix that in, until almagamated.. (I had to use my hands a little)

Step 4: move dough to lightly floured surface and knead a time or two, then shape into an 8 in round.

Step 5: cut into 8 even pieces, brush with remaining 1 TB of egg white and sprinkle with 1 TB of sugar.




Step 6: Oven at 400º for 15 minutes or until golden brown.


Suggestions for the future: underbake 1-2 minutes
add a lemon flavored icing drizzle
use a grater for lemon peel.

=) woo hoo.

Lemon Scones are next on the docket!

Maybe this weekend!

The LONG AWAITED Raspberry Bars!!!!!

So, as you know I found the recipe here:
http://www.eatbetteramerica.com/recipes/whole-grains/healthified-raspberry-bars.aspx

I did edit it a little. Because of my deep belief that many baking recipes could use a little lemon juice & cinnamon, I added a little of that.
I used low-sugar jam.
I used an additional 2 TB of melted butter because I was concerned about the dryness of the 'crumb' mixture.
I used almonds instead of walnuts.
I used a round pan instead of a square pan. Why? because I don't have a square pan.

I'll tell you where I added these things, with pics.

I must say these were very easy... One of the easiest... and possibly THE healthiest thing I have ever baked. hm..... yes.. I think so.

1. Put all the ingredients--- not including rasp jam & nuts in a bowl.

Mix-- on low until crumby.
Then press all except for 1/2 cup of crumbery into pan-- (This is where I added 2 TB of butter... because I thought it would help amalgamate the crumbery.. it did.. I also thought it might help me spread the jam without mixing it into the crumbery.... indeed it did). I think it only added like.... 4 calories each serving.


After pressing & drizzling butter if you so please....
add the jam and... spread it until it's about 1/2 an inch from the edge of the crumbery.


pretty you see? (actually this would probably be really good with any jam flavor you wish)
Then, add the remainder of the crumb topping.. the nuts of your choice.... and... If you, like me... think everything needs some lemon juice & cinnamon... drizzle that on top.

I'll post a beauty shot of the finished product later on tonight!

That's all for now.
OH YEAH...
have you seen my new kitchen???

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TA DA! it's not 6X8 but i can't change my blog name !

Okay----
edit
So the beauty shot isn't that .. beautiful, but these things are excellently yummy.

Next Up.. Possibly a Healthy Dessert.. Is that Sacreligous?

I have been looking at the eatbetteramerica website, and I found a few things I'd like to try.. specifically the Raspberry Bars.

If I do it, I'll be doing it this weekend, so keep your eyes peeled. Lol.. Does anyone even read this anymore?!

<3