Tuesday, January 18, 2011

Chicken Lasagna

6 servings

6 no cook lasagna noodles
2 Tablespoons butter
1 clove garlic, minced
1/2 medium onion, chopped
2 Tablespoons flour
1 Tablespoon cornstarch
1 1/2 cups milk
1/8 teaspoon black pepper
1/2 teaspoon salt
2 Tlbs. fresh basil
4 ounces cream cheese
1/3 cup grated parmesan cheese
8 ounces (2 cups) mozzarella cheese, shredded
1 cup ricotta cheese
2 cups cooked cubed chicken
1/8 teaspoon oregano
1. In a large skillet over medium heat, melt butter. Saute onions and garlic until translucent. Add flour and cornstarch, stirring to mix. Add milk, pepper, salt, and basil, whisking until well mixed. Cook and stir until thick and bubbly.
2. Add cream cheese and reduce heat to medium-low. Cook and stir until cream cheese is melted. Add parmesan cheese, stirring to mix. Remove from heat.
3. In a bowl, combine 1 cup of the mozzarella cheese, the ricotta cheese, and the chicken.
4. Grease an 8x8 inch baking dish. Put a layer of lasagna noodles in the bottom of the dish. Top with half of the chicken mixture. Put a layer of lasagna noodles on top of mixture. Top with half of the white sauce. Continue layering noodles, chicken, noodles, and sauce.
5. Top with remaining 1 cup of mozzarella cheese. Sprinkle with oregano.
6. Bake uncovered at 375 degrees for 30-40 minutes, until lightly browned.

Tuesday, January 11, 2011

Spiced Cranberry Applesauce

6 cups (12 servings)
5 large cooking apples (not Red Delicious), peeled, cored, and diced (~1-inch chunks)
1 cup fresh cranberries, rinsed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves*
1/4 teaspoon ground allspice*
2 tablespoons water
~1/2 cup sugar
1. In a large stock pot, combine the apples, cranberries, cinnamon, cloves, allspice, and water. Cover and bring to a boil over medium heat. Stir and continue simmering over low heat, covered, until apples are soft and mushy, and cranberries are all popped (about 20-30 minutes, depending on the kind of apples you used).
2. Remove from heat and stir in sugar to taste. We like at least 1/4 cup of sugar, which makes a tart applesauce, but you can add up to a half cup or even more, depending on your tastes and the kind of apples you used.
3. You now have a chunky homemade applesauce, which you can serve hot/warm or chilled.
To make a smooth applesauce, blend the hot applesauce until smooth and then press through a colander or sieve to remove any remaining bits of cranberry peeling.

Wednesday, January 5, 2011

Homemade Flour Tortillas

These are so super easy and once you try them, you will never buy those yucky ones in the store again! 


4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat or I use my griddle. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet or griddle, and cook until bubbly and golden; flip and continue cooking until golden on the other side. It's usually about 2 minutes or less on each side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

What ever is left over I use in Kristina's school lunch for a few days. Her favorite is to spread peanut butter on one and wrap a banana inside. Very yummy!