"When the lasagna content in my body gets low, I get mean." - Garfield

Garfield is one correct feline...who doesn't like his empty fuel gauge for lasagan to deplete. In freezing, winter days...when I need that warm, comfort, cheesy, filling food...I must agree that I feel the exact same way.

Like I had mentioned in my earlier posts, I gave up meat for February...which means I am only eating any kind of seafood and trying to concentrate on filling my diet with more vegetables, fruits and whole grains, etc. Sometimes humans put too much focus on meat...yes protein is a vital source for our bodies but people have been overdoing the amount of meat they are putting into their bodies. Red meat is especially a source of protein that should be carefully eaten, red meat is an excellent source of iron and protein but you want to be informed of where this meat is coming from. Stay away from ground meat unless you know it is organic, the best red meats are the leaner ones like filets or strips..the less fat, the better for you. I know guys that means try not to eat so many ribeyes, even though they taste delicious with all that fat rendering into your meat.

Also be wary of other sources of meat, pork, chicken, etc do your homework and find the best meat for your family. Shopping at a local farmer's market is a great way to find healthy, hormone-free meat, also shopping in the organic isle is helpful as well. Unfortunately, FDA does not require that all manufacturers for meat and several other foods tell us exactly what is going into our food. Hopefully this will change, til then the best you can do is shop organically and do your research.

Getting back to my lasagna post... last night I was cold, hungry and craving some cheesy goodness. I decided to whip up some lasagna. Since I have given up meat, I incorporated a few veggies: spinach, eggplant, onions, red peppers, green peppers and yellow peppers.

Lasagna Primavera
1/2 box of whole wheat lasagna noodles
1/2 eggplant
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1/2 large yellow onion

1 jar of tomato basil pasta sauce
2 cloves garlic
bechamel sauce (see recipe below)
1/2 cup havarti jalapeno cheese (can be mozzarella)
1/4 cup colby jack cheese (any cheese you want)
1/3 cup asiago cheese (again any parmesan or romano cheese)
1 can pumpkin
1 egg
1 cup chopped spinach
salt
pepper

Bechamel Sauce
4 Tbsp flour
5 Tbsp butter
1 bay leaf
3 1/2 cups warm milk
1/2 tsp nutmeg

Start off your lasagna by chopping up your onions, peppers and garlic, saute them on medium heat with olive oil. Meanwhile, slice your egg plant and saute them in a separate pan until they are tender. Start boiling your water for your lasagna noodles. Then in another sauce pan, start melting your butter  with the bay leaf for the bechamel sauce...once the butter has melted completey spoon in a tablespoon at a time of the flour, whisk mixture together. Once all the flour has been added to the butter add a cup at a time of the warm milk, continue to whisk. Bring the sauce to boil then lower heat, as you continually whisk. Eventually the sauce will thicken up, add the nutmeg and set sauce aside until ready to use.

Once the water is boiling, add lasagna noodles with a drizzle of olive oil to avoid the noodles sticking together. Once the onions and peppers are tender, add the pasta sauce. In another separate bowl empty can of pumpkin and crack an egg inside, stir mixture together. Slice/grate your cheeses (I used what was in the fridge) and be ready to assemble your lasagna. Use an 9x11 pan and put pasta sauce down first, then top with lasagna noodles, pumpkin puree, bechamel sauce, eggplant, spinach, cheese and then repeat until you've filled your casserole dish to the top. Finish with tomato sauce and cheese. Bake at 350 degrees for 30-35 minutes until all the layers have merried together. Let the lasagna cool for 10 minutes before serving.

This recipe will be perfect for feeding a large group of people, for any family gathering, holiday or just a cold, wintery day. This lasagna is loaded with healthy carbohydrates, fiber, potassium, calcium, iron and Vitamin E.

Enjoy! xoxo Lo

Restaurant Style Dinner

After a girl's night with my great friend Amanda Kordes, an aspiring chef, who had gone to Culinary School in Kentucky, I learned a few new tricks to help take my meals up to the next level. This particular night for dinner I had flank steak, leftover veggies, arborio rice (Italian-Style risotto rice), rye bread, leftover enchilada sauce, queso fresco and swiss cheese.With all of that I made this restaurant-worthy dish:

Savory Spice-Crusted Flank Steak

2 lbs flank steak
1 clove chopped garlic
1 Tbs flour
1 tsp paprika
pinch of cayenne pepper
1/2 tsp cumin
pinch salt
pinch pepper

With the flank steak, I chopped up my garlic then I sprinkled that all over my steak. Next, I combined the savory spices and flour to create a flavorful crust. I dipped the flank steak into this spice rub and made sure every inch was covered. I put my grill pan on medium-high heat, drizzled with olive oil and laid the flank steak on the grill pan. The grill pan helps create a lovely crust, grill marks and juicy flavor.

Creamy Mushroom Risotto

1 cup Arborio rice
1 1/2 cups chicken stock
olive oil
pinch salt
pinch pepper
5 button mushrooms
1 garlic clove
1/4 chopped yellow onion
1/4 cup grated swiss cheese
1/4 cup crumbled queso fresco

I begin by boiling my chicken stock then adding the risotto with a touch of olive oil, stirring occasionally. Meanwhile, I slice my mushrooms, chop my onion and chop my garlic. After about 15 minutes I add the onion, mushroom and garlic to a saute pan on medium heat. Once the risotto is soaking up the rice and beginning to fluff up, I add the mushroom mixture with a pinch of salt and pepper. I cover and turn down the heat to low.

Vegetable Ratatouille

While my steak was cooking, I decided to use my leftover veggies to create a ratatouille.

1/2 zucchini
1/2 yellow squash
3/4 cup brussel sprouts
1 can chopped tomatoes
1/2 cup okra
1/4 cup black beans
Italian seasoning

I took a bowl, poured in the chopped tomatoes with the juice, Italian seasoning and all the veggies. I combined the flavors then drizzled olive oil on a baking sheet. I lined the veggies in a pretty, colorful pattern then baked at 400 degrees for 25 minutes.

Spanish Bruschetta 

2 slices of bread (any bread will work)
leftover enchilada sauce (or marinara sauce)
1/8 cup grated swiss cheese
1/8 cup of crumbled queso fresco
pinch basil
pinch oregano
salt
pepper

I cut my bread in half and grated the cheese, then combined the cheese with the sauce mixture and sprinkled the seasoning in. I mixed that together and spooned the mixture on top of the bread, I turn on the broiler and placed the bruschetta under the broiler for 5 minutes to crisp and bubble up.

My husband and I prefer our meat medium-rare, if you want to know what temperature your meat is feel the meaty part of your palm. With no clinch of your fist that is what rare feels like, then take your thumb and touch each finger, that meaty party of your hand will firm up as you make your way down to your pinky which is well-done. I took the meat off the pan and let it rest for a few minutes on a cutting board. Meanwhile I added the cheese to the risotto and stirred that up. I checked on my veggies and took them out with the bruschetta. I sliced up the flank steak and served the steak on a bed of risotto with a side of vegetable ratatouille and Spanish bruschetta toast points.

Enjoy!!

xo Lo

Piled High Southwestern Burger

Who doesn't love burgers? There is a wide spectrum of burgers, my husband and I went to In n Out Burgers yesterday and they are simple and delicious. I like to find ways to spice it up a bit and create burgers that are outside of the box. On this summer day, my husband and I were working with the last bit of groceries we had. I had ground beef, veggies, eggs, black beans and cornmeal. I decided to whip up piled high southwestern burgers on black beans, green chile cornbread, sauteed onions, a fried egg, cherry tomatoes and fresh cilantro.

The first thing I did was form my beef patties, I added some salt, pepper and garlic then I set those aside and allowed the flavors to merry. I then started to make my green chile corn bread, I used one cup of organic stone ground corn meal, half a can of corn, a small can of green chiles, salt, pepper, one egg, 1/2 cup cheddar cheese and 1/4 cup of milk; mix this altogether and pour into a pan to bake at 350 degrees for about 30 minutes.

While the cornbread was baking, I poured a can of black beans into my sauce pan and cooked them on medium heat. Next, I chopped my onions into thin slices, sliced the cherry tomatoes in half and roughly chopped the fresh cilantro. I put the sliced onion into a saute pan with olive oil on medium heat, along with putting the burgers onto my grill pan with olive oil. My dad always taught me growing up that sauteed onions are the base to any delicious homemade recipe. I use olive oil because it is healthier than butter or other oils, plus I personally love the taste. After a few minutes I flip the burgers, check on the cornbread, stir the onions, stir the black beans and it's time for the eggs. I love eggs, I try to use them in every meal I make...especially fried eggs, I firmly believe fried eggs are Heaven topped on any meal :)

Once the cornbread was done, I removed it from the oven to cool. Then I cracked the eggs into a saute pan with (you guessed it!) olive oil. The key to a fantastic fried egg is generous portion of olive oil (2 Tbs), salt and pepper, then once it starts bubbling up flip over, when the egg is flipped over turn off the heat and let it finish for a few minutes. Then I began to pile my southwestern burgers, first I plated the black beans, next came the corn bread, the burger, sauteed onions, fried egg and last but not least fresh slices of tomato and cilantro.

Once you dig in, the yolk spreads it's luscious, velvety flavor all over the burger and that first bite is darn good! Enjoy! I'd love to hear your comments.

xo Lo