[Guest Post] Homemade Spinach Lasagne by Dina-Marie

This is my favorite lasagna recipe. Please keep in mind, with alarge family I multiply recipes for large crowds! The basic ingredient quantities are given along with variations that I have used successfully.

Spinach Filling

2 lbs Ricotta Cheese ( may substitute cottage cheese, I now useour homemade ricotta)

2 - 10 oz  pkgs frozen chopped spinach

1 tsp garlic powder

1 tsp salt

Combine all ingredients in bowl.

Tomato Sauce

I use frozen tomato sauce from last years garden and add Italianspices. For a meat option, brown 1 lb ground beef or turkey meat and add totomato sauce.

Assembly

In a 13 x 9 pan, starting with a bit of tomato sauce in the bottomto prevent sticking,

Layer:

• Lasagna Noodles (Eggplant     slices may be substituted and work great!)
• Spinach Filling
• Tomato Sauce
• Mozzarella Cheese (I now use our homemade cheese)

End with Mozzarella Cheese. Bake at 350F for 1 hour.

Variation: Since our eggplant did so well last year, I peeled it,sliced it and froze it. Now, I use eggplant slices instead of lasagna noodles.

Bio: Dina-Marie is the mother of 10 children, 7 of whom are still at home. She blogs at Dimes2Vines.comabout her family’s lifestyle change from the corporate world in Alabama to beginning a vineyard in west Texas. Her desire is to encourage otherswhere they are with what they have.

Mabo Tofu (Sichun Beancurd)

Mabo Tofu (Sichuan Beancurd)

These days, when pre-made sauce can be readily bought in supermarket, it really shorten cooking preparation time.

This dish is cooked by my boyfriend and this is his first time cooking mabo tofu and it tastes quite good.

Ingredients

1. Beancurd (Cut into cubes) (eg. Fortune Brand)
2. 4 tablespoon of Minced Pork
3. 3/4 tablespoon of Light Soya Sauce
4. 3/4 tablespoon of Chopped Garlic
5. 1 tablespoon of Mabo Tofu Sauce
6. 1 to 2 tablespoon of Hot Water
7. 2 tablespoon of Cooking Oil

Preparation

1. Marinate Minced Pork with Light Soya Sauce for 30 minutes

Steps

1. Add Cooking Oil into hot pan
2. Add Garlic and stir-fry until fragrant (before garlic turns brown)
3. Add Minced Pork and stir-fry for approx 3 minutes (until minced meat is 80% cooked)
4. Add Beancurd and stir-fry to mix well for approx 2 minutes
5. Add Mabo Tofu Sauce and stir-fry for approx 2 minutes
6. Add Hot Water and stir to mix well until meat is fully cooked

Serve while Hot!

Good to go with Rice and a few more dishes with a bowl of soup.

Peach in Choya (Cocktails Desserts) in 5 minutes

Peach in Choya (Cocktails Desserts)

I started Shan's recipes 9 months ago, but I have only published one dessert recipe (without photo). In the subconscious mind of mine, desserts have to be cake. And as I do not have a mixer, baking cake and puffs are almost impossible.

Recently, when I was shopping at Spotlights, there was a 30% storewide discount. I saw these beautiful dessert cups that cost only $12 (for 4 pcs) after discount. I hesitated for some moment, deciding if I should buy or not. As the price is too irresistible, I bought it, giving myself no excuse not to try some desserts recipes.

While I was drinking Choya a few days back, a flash of thoughts tell me that Choya will go quite well with Peach. If you will want to know, how does it taste like, try the recipe now. It is so easy with just a 5 minutes steps.

Ingredients (for one cup)

1. Fresh or Can Peach (4 slices in each cup)
2. 2 tablespoon of Choya
3. 1 tablespoon of Water

Steps

1. Place peach into cup
2. Mixed Choya with Water and add into cup
3. Chill it overnight

Serve while Chilled!

Go to be served in an intimate event, a party, or simply as a desserts after a romantic dinner!

[Guest Post] Turkey Sliders (Burger) by LowCountry Barbecue

Turkey Sliders

For an easy appetizer that won’t leave you hungry, try turkey sliders. Ground turkey is healthier than ground beef, and small hamburgers don’t leave your guests feeling they were worth only potato chips and mixed nuts. Feel free to add as many or as few toppings as you wish, or leave it up to each individual to help themselves to a "condiment bar."

Turkey Sliders

1 lb of ground turkey

1/8 tsp dried parsley

Dash of Worcestershire

1/8 tsp salt and pepper

8 soft dinner rolls or mini hamburger buns

Place the turkey into a large bowl along with next 2 ingredients, and mix just until ingredients are combined. Do not over mix. Mold turkey mixture into 8 even-size slider patties and season with salt and pepper to taste. Grill sliders on medium high heat approximately 15-20 minutes or until cooked throughout. Warm rolls/buns on grill and serve immediately. Top with desired garnishes.

This article was written exclusively for Shan's Recipes by LowCountry Barbecue, proud to be a leading Altanta Caterer for over 25 years. LowCountry Barbecue take Altanta Corporate Catering to the next level for business, big or small; no occasion is too small and no party is too much.

Stir-fry Broccoli and Chinese Mushrooms with Garlic

Stir-fry Broccoli and Chinese Mushrooms with Garlic

Broccoli, a cruciferous vegetable, not only helps to fight against cancer-causing agent, but is also a good option for consumer that can't/don't take milk for its calcium content.

It is recommended by different websites that the cooking time for Broccoli best remain within 2 to 4 minutes in order not to kill off the cancer fighting nutrients. But if you will prefer broccoli to be softer like myself, you may follow the cooking steps in this post. Otherwise, at Step 2, you can leave the Broccoli on the serving plate and pour the remaining gravy on it from Step 8 and it is good to serve.

This dish is definately not unfamiliar to many as it can be seen on most Chinese restaurants' menu. Hope that you will like it! =)

Ingredients

1. Broccoli (Cut of the "Stem" Portion)
2. 4 Chinese Mushrooms
3.  1 tablespoon of Chopped Garlic
4. 1 tablespoon of Oyster Sauce
5. 1 teaspoon of Corn Flour mixed with 1 tablespoon of Water
6. 4 to 5 tablespoon of Shang Tang (eg. Chicken Soup/ Dried Scallop Soup/ Dried Mushroom Soup)
7. 2 tablespoon of Cooking Oil

Steps 

1. Boil Broccoli in hot water for approx 4 minutes
2. Drain it and leave it aside
3. Add Oil in hot pan
4. Add Garlic and fry until fragrant (before it turns brown)
5. Add Broccoli and Mushroom and fry for 1 minutes for garlic flavor to immerse into them
6. Add Oyster Sauce and Shang Tang and stir to mix well.
7. Let the mixture boil for approx 3 to 4 minutes for the scallops to be cooked.
8. Add Cornflour mixture slowly to avoid lumping and mix well

Serve while Hot!

Good to go with Rice, Soup and 2 more Stir-fry dishes.

[Guest Post] Bolognaise with Cabbage Noodles by Jedha

BOLOGNAISE WITH CABBAGE NOODLES

Taken from my recent paleo meal plan, today’s recipe is one of my favorites, a bolognaise sauce…MmmMmm.

Traditionally this meal would have been served with spaghetti or pasta but because my diet is grain free I have substituted the pasta with some delicious sautéed cabbage noodles. This works just as well so this meal still remains one of my all time favorites. I hope you enjoy it.

BOLOGNAISE WITH CABBAGE NOODLES

Serves 6-8

Ingredients

• 1 kg ground beef (mince)
• 1 large onion – roughly diced
• 2 teaspoons olive oil
• 2 medium carrots – grated
• 3 x tins of diced tomatoes
• 250g-tomato paste
• 1 teaspoon dried mixed herbs
• 1-cup water

Cabbage Noodles

• 4-5 cups finely shredded cabbage
• 1-teaspoon olive oil
• 1 tablespoon of tamari (optional)
• Water

Cooking Method

1. Heat olive oil in pan

2. Add onion and sauté over medium heat until lightly browned

3. Add the beef and brown for 10 minutes, stirring regularly to break the ground beef up and stop it from sticking to pan

4. Add grated carrots and herbs and stir to combine well, cook for a further 5-10 minutes or until most of the beef is all lightly browned

5. Add the tinned tomatoes, tomato paste, and ½ cup of water and stir well to combine

6. Bring to the boil and then reduce heat to very low and simmer for 20 minutes stirring on the odd occasion

7. After 20 minutes add the extra ½ cup of water, stir and let simmer for a further 20 minutes. Again make sure you stir it occasionally

8. When your sauce is almost ready cook the cabbage noodles for serving

9. Add the 1-teaspoon of olive oil into a fry pan and heat the pan

10. Add the cabbage into the pan and begin to sauté the cabbage letting it brown so it gets a tasty flavor.

11. Sauté for about 5 minutes, stirring regularly and then add the tamari over the top stir in. It will steam up and the pan will dry out but continue to sauté it like this for a few minutes so it absorbs the smoky, dry flavor.

2. After a few minutes add a small amount of water to the pan, turn down the heat and let the cabbage noodles simmer slowly until cooked to your desire. You can cook them more if you want them soft or if you like to eat them a bit crispier just cook them less.

13. Serve noodles topped with bolognaise.

Note: The sauce will keep in the fridge for a few days and you can also freeze it for up to 2 months. Of course if you do eat pasta, eat the pasta with the bolognaise sauce. And if you eat dairy, which I don’t, you can add some grated cheese and cottage cheese on top for a nice finish!

If you like this meal you also might like to check out some more samples of my paleo meals.

This article is written by Jedha D. Jedha has a Paleo Diet Blog that shares heaps of info about the paleo diet, and losing weight with real food that gets real results.

Roasted Portobello Mushroom with Bacon and Cheese

Roasted Portobello Mushroom with Bacon and Cheese

I simply love this recipe. With the bacon toppings, the outer layer of the mushroom is crispy but yet, the inner layer remains very juicy. Do give it a try! =)

Ingredients

1. 6 Medium Portobello Mushrooms
2. 1 tablespoon of Chopped Garlic
3. 1 tablespoon of Chopped Yellow Onion
4. Dried Parsley (eg. Brand Masterfood)
5. 3 tablespoon of Mozzarella Cheese
6. 1 Streaky Bacon
7. Salt
8. Coarse Black Pepper
9. Olive Oil

Preparations

1. Remove the Mushroom Stalk by using a kitchen scissor
2. Add Bacon on Hot Pan (without oil). Pan-fry for approx 30 sec for each side
3. Cut Bacon into small pieces
4. Spread some Olive Oil on Baking tray or Aluminium Foil
5. Place Mushroom on the tray
6. Sprinkle some Salt and Pepper
7. Distribute Garlic and Onions onto the Mushroom Caps evenly
8. Distribute Cheese evenly onto the Mushroom Caps evenly
9. Add Bacon on Mushroom Caps
10. Sprinkle Parsley on Mushroom Caps

Steps

1. Place Mushroom into Preheat Oven, 220 degree celius, approx 15 minutes
2. At 10 minutes, check if Mushroom is cooked and adjust timing accordingly.

Tips and Comments:

1. Pan-fry bacon to force out the bacon fragrant. Do not add Oil as bacon contain fats that works like oil.
2. Once Mushroom turn dark and soft, it is cooked.

Serve while Hot!

Good to be serve as a Side with a Main Course, or as a finger food in an intimate event.

Scrambled Eggs with Onions and Minced Meat

Scrambled Eggs with Onions and Minced Meat

Sharing another simple homecooked dish.

Ingredients

1. 2 to 3 Eggs
2. Half Big Red Onion (Slices)
3. 2 to 3 tablespoon of Minced Pork or Chicken
4. 1 1/2 tablespoon of Cooking Oil

Steps

1. Add Oil on hot pan
2. Once hot, add Onions and fry until translucent
3. Add Minced Meat, and stir-fry until 80% cook
4. Add Eggs and stir to mix well

Serve while Hot!