I (Lauren) had this on my mind because I have a huge bowl of oranges that we got on sale, and I've been eating at least one orange a day... Great in the winter! I'm warding off colds by taking in as much vitamin C as I can.
If you are like me, though, you hate peeling big oranges because the peel gets under your nails and sometimes even hurts if it's thick enough. A couple of years ago I was given a Tupperware citrus peeler and I didn't even know what to do with it... I thought it looked like a crochet hook and I thought for sure it would not work on an orange.
Man, was I wrong! I have so much fun with this peeler it's pathetic. I should get out more... But I really do find it amusing, and maybe you'll get a kick out of it too. I have never tried any of the other brands, but if you can't find a Tupperware one, you may try the Oxo brand and let me know how it works!
Tuesday, December 18, 2007
Monday, December 17, 2007
Lasagna
We should probably have started out with the recipe to make your own sauce, but the thing is... we wanted to post about lasagna... So the sauce will come in another post.
Here is what you will need for 12 servings:
- 12 Lasagna noodles (we used ones that you don't have to boil ahead of time - so much easier. They typically come in packs of 16)
- 42 oz. (or about 5 C) spaghetti sauce (jarred or from scratch)
- 2 eggs
- 1 (15 oz.) container ricotta cheese
- 16 oz. (4 C) shredded mozarella cheese (you can get this in a block and grate yourself or buy grated)
- 1/2 C grated Parmesan cheese
- several sprigs of fresh parsley
- 1 lb bulk Italian sausage, ground beef (cooked and crumbled) or smashed meatballs (I made meatballs with my sauce so I smashed 5 or 6 of them. It was not quite a lb., but you can do w/out a lb.)
Pan: Most people have 13 x 9 x 2 - you know, the Pyrex clear kind of pan. That is the size we will use. I coat the pan with a little olive oil to keep the sides from sticking.
Oven: Preheat to 375 degrees F.
What I do:
I want this to go relatively fast, so I use my favorite Cuisinart food processor to
1) shred the mozzarella block.
2) empty the bowl and put the eggs, ricotta, 2 C mozzarella, Parmesan and parsley in. Let it mix for a few secons until combined. If you don't have a food processor, just do this in a bowl.
Spread about 1 C of sauce in the bottom of the pan.
Layer 4 of the lasagna noodles, overlapping a little because they will expand to the edges of the pan. The noodles will not reach the sides, but the filling should.
Spread 1/2 of the ricotta mixture and your meat as well as 1 1/2 C sauce.
Sprinkle with 1 C mozzarella.
Layer 4 more of the lasagna noodles, the rest of the ricotta and meat and another 1 1/2 C sauce.
Layer 4 noodles, the rest of your sauce and the remaining 1 C of mozzarella.
Cover with foil and cook in oven until bubbles 50-60 minutes. Uncover and continue cooking for an additional 5 minutes. Wait a few minutes to cut.
Enjoy with some asparagus or green beans and garlic bread!
Here is what you will need for 12 servings:
- 12 Lasagna noodles (we used ones that you don't have to boil ahead of time - so much easier. They typically come in packs of 16)
- 42 oz. (or about 5 C) spaghetti sauce (jarred or from scratch)
- 2 eggs
- 1 (15 oz.) container ricotta cheese
- 16 oz. (4 C) shredded mozarella cheese (you can get this in a block and grate yourself or buy grated)
- 1/2 C grated Parmesan cheese
- several sprigs of fresh parsley
- 1 lb bulk Italian sausage, ground beef (cooked and crumbled) or smashed meatballs (I made meatballs with my sauce so I smashed 5 or 6 of them. It was not quite a lb., but you can do w/out a lb.)
Pan: Most people have 13 x 9 x 2 - you know, the Pyrex clear kind of pan. That is the size we will use. I coat the pan with a little olive oil to keep the sides from sticking.
Oven: Preheat to 375 degrees F.
What I do:
I want this to go relatively fast, so I use my favorite Cuisinart food processor to
1) shred the mozzarella block.
2) empty the bowl and put the eggs, ricotta, 2 C mozzarella, Parmesan and parsley in. Let it mix for a few secons until combined. If you don't have a food processor, just do this in a bowl.
Spread about 1 C of sauce in the bottom of the pan.
Layer 4 of the lasagna noodles, overlapping a little because they will expand to the edges of the pan. The noodles will not reach the sides, but the filling should.
Spread 1/2 of the ricotta mixture and your meat as well as 1 1/2 C sauce.
Sprinkle with 1 C mozzarella.
Layer 4 more of the lasagna noodles, the rest of the ricotta and meat and another 1 1/2 C sauce.
Layer 4 noodles, the rest of your sauce and the remaining 1 C of mozzarella.
Cover with foil and cook in oven until bubbles 50-60 minutes. Uncover and continue cooking for an additional 5 minutes. Wait a few minutes to cut.
Enjoy with some asparagus or green beans and garlic bread!
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