Vegetarian Lasagna (crock pot optional)

I tried some new ingredients and techniques, and two people asked for the recipe! I made one in a crock pot and put the exact same ingredients into a traditional baking dish. The only difference was I boiled the noodles for the regular 9x13 baking dish, but I put the noodles into the crock pot raw.

Cut off the top ¼ inch of a head of garlic, and place it on a piece of foil. Drizzle a small amount of olive oil onto the garlic, and fold up the edges of the foil around it. Gently squeeze the edges of the foil to seal loosely. Just stop reading here if you need exact details about quantities, because you are not going to get any. Put the foil-wrapped garlic into the oven with the veggies.

Chop up 2 zucchini, 2 summer squash (yellow crookneck), 6 or so tomatoes and one eggplant. I cut the squash in half length-wise, and then made about 1 inch slices. I cut the eggplant in half length-wise, then cut 4 or 5 slices in both directions, resulting in rectangular cubes. Place in a baking dish, drizzle with olive oil, and sprinkle rosemary, salt and pepper on top. Stir gently, then bake for about 30 minutes. I’m not sure about the exact temperature- my German oven was set to about 180. In the US, I would have set it to 350. I did take the dish out once to stir the veggies.

I had leeks on hand from our farm share, and sautéed them fairly finely chopped in olive oil and butter. I like them well done, so let them brown a bit. Add as many chopped mushrooms as you’d like. I cut up 200g, which was the package size I picked up in the store. Let the mushrooms soften, then commit a kitchen crime (?) by adding 2 cans of tomato paste, 2 envelopes of spaghetti sauce mix, and the amount of water called for on the envelope of sauce mix. Let it simmer for a few minutes, then add the roasted veggies to the sauce. You could keep the veggies separate from the sauce if you wanted to.

see note below

Squeeze out four or so large cloves of roasted garlic and smush them around in a bowl with a spatula until it is in a lumpy paste. Place a large container of part-skim ricotta cheese into the garlic bowl, and blend the cheese and the garlic. Next time I will probably use 6 cloves of garlic, but I didn’t want it to be too intense. Add shredded cheese of your choice. I used mozzarella and gouda, and didn’t measure the quantities. Probably at least a cup of each. Stir together.

Boil lasagna noodles (or don’t, if you are going to use a crock pot). Layer the tomato sauce/veggies, noodles, and cheese. Top with a bit of parmesan. Crock pot on low for 3-3.5 hours, oven for 30 minutes or longer if you refrigerate the pan overnight.

The last photo is of a fruit that did not go into the lasagna. I didn't cook with them, so there is no recipe for this blog. They are called "goldbeeren" in German, which means gold berries. They are eaten raw and though they look like yellow cherry tomatoes, they taste like limes! I cut them up and put them on a salad - we do that with grapes, so why not these interesting fruits?

Vegetable Quiche Pie

When I think of quiche, it usually includes masses of eggs, cream, bacon, and cheese. In other words, a delicious cholesterol special without much redeeming nutritional value. I received a recipe calendar as a gift, and spotted this cholesterol special right away. The focus on vegetables in the photo was appealing, and I really like pine nuts and Emmentaler cheese, so I decided to modify the recipe!

I’ve always used a typical pie plate for quiche in the past, but decided to copy this photo and use a tart pan for a wider, thinner pie. I did not prepare a crust from scratch, but intentionally used a standard American refrigerator version that was smaller than the crust pictured- it did not come all the way up the sides, which was ok. I’ve commented before on the nice selection of frozen veggies here in Germany, so I lucked out again with a box of chopped spinach which included a bit of cream, thus reducing my need to add butter and whole milk to the recipe.

Here’s what I did: mix 3 eggs plus ½ cup liquid egg substitute. Add ½ cup low fat milk if you are using frozen spinach, which will be wet as it thaws. Add 150 grams Emmentaler cheese (a nice, strong Swiss cheese). Mix in spinach. I sautéed a cup or more of mushrooms in a splash of oil and added the cut cherry tomatoes to give the mushrooms cooking liquid. The tomatoes didn’t look so glamorous in my finished product as in the recipe photo, but they tasted fine. I did not add extra salt.

The recipe does not instruct us to pre-bake the crust, but recommends pricking the crust with a fork a few times. Spread the vegetables and egg mixture over the crust, and bake at 350 for 30 minutes or until the top is nicely browned. The temperature and time are honest guesses, since I’m using a German oven and forgot to time myself! I’d rather have a gently over-done pie than a soggy one, so use your judgment in removing the quiche from the oven. It tasted great! I didn’t stage a nice photo of a wedge of pie with pine nuts sprinkled because I cut the whole thing up into smaller pieces to bring to church, where it promptly disappeared.

Cold Cucumber Soup

The first time I had gazpacho (cold vegetable soup) in Spain, I was amazed by the amount of garlic in it! I typically feel too lazy to chop up so many fresh vegetables for home-made gazpacho, but I enjoy ordering cold soups in restaurants- especially cold fruit soups.

I’ve been on a cucumber kick since moving to Germany, especially since cold sliced cucumber salad is readily available in several grocery stores. It’s been so hot recently, and as we are missing our former air-conditioned home, I’ve been thinking of cold foods to have for dinner. This recipe is modified from the many-ingredient version in “New Basics Cookbook”.

Guess where? A German chocolate bar to the first person to comment on this location.

Peel one large cucumber or several smaller cucumbers, and cut into 1 inch slices. Place in a blender along with 2 cups plain low-fat yogurt and 1 cup chicken stock. If you like garlic, I encourage you to run one clove of raw garlic through a garlic press before blending! Our new German blender is excellent, but doesn’t pulverize things like our Vitamix (in storage) did. My mouthful of garlic alerts you to not put a whole raw clove into your blender! A few twists of pepper before blending is also welcome, to taste. Next time I will make every effort to roast a head of garlic and use one clove of roasted garlic in this soup. Chill and serve (2 bowls worth).

In an update to this brownie cheesecake cupcake recipe, I planned to make it again today, but discovered that I had previously purchased a large (“family size”) box of brownies for a 9x13 pan. I decided to go ahead with the recipe in a 9x13 pan, and wanted to let you know how it worked out. The original recipe for a round springform pan called for 2 packages of cream cheese. I had hand-written (years ago!), that a thin layer of cheesecake was fine with 2 packages, but if you want a thick layer of cheesecake over the brownies, increase the recipe proportionately to 3 packages of cream cheese. I stuck with 2 this time. I sprinkled mini chocolate chips on top of the cheesecake but did not melt and stir them because the layer of raw cheesecake batter was fairly thin and the brownies had not completely baked through. Next time I will stir the mini chocolate chips (without melting them) into the batter, because sprinkled on top, many stuck to the knife when I was cutting the brownies. Modifications to previous recipe with larger pan:

Increase baking time to 20 minutes for the brownies, and 20 minutes more for the cheesecake.

Cauliflower Casserole

I’ve been singularly uninspired to cook for months (February packed up and sold house, March in temporary quarters, April unpacking boxes of stuff, May getting used to new job/schedule, June travel, and here we are!). I was finally motivated to haul out the garlic press when I read an interesting recipe for cauliflower casserole in the military newspaper for the base where I work. The original could be labeled a “cholesterol special” and didn’t include garlic, so of course I made modifications.

Here’s what to do: cook a head (or two)  of cauliflower, or use a bag (or 2) of frozen/thawed. Boil noodles in the proportion that you’d like for the meal- if it’s a vegetable side, a main meal, and how many heads/bags of cauliflower you used. 2 cups of raw macaroni or 3 cups of larger pasta could be a starting point for the amount. Sautee onion, garlic, and any real meat you’d like to use (hamburger, turkey, bacon, ham, etc.)- I didn’t use any meat in this casserole. Finally, whisk 4 eggs and 1/3 to ½ cup low fat sour cream or milk (the recipe calls for a “small jar” of cream). Have ¾ cup of grated cheese on hand- of course I used Gruyere, therefore omitting additional salt or pepper in the recipe.

Bern, Switzerland

Spray a 9 x 13 baking dish if you used 2 head/bags of cauliflower. Spread cauliflower out, then cover with drained noodles. Add onion/meat mix, then pour egg mixture over it all. Sprinkle with grated cheese. I was instructed to bake at 180 Celcius for 30-40 minutes, which worked fine. I’m guessing 350 degrees for 20-30 minutes- check if cheese is gently browned on top. Next time I will mix everything together, since the layered noodles were a bit too crispy for me this time.

Mail delivery in Bern, Switzerland

Since photos of cauliflower and raw noodles are not that exciting, here are some travel photos along with one of the done casserole. Enjoy!

The great paleo experiment

My neighbor wrote a book, which helped me to understand one person’s transition from a vegetarian diet to an “ancestral” way of eating. I don’t tend to jump on the latest diet bandwagon, but after attending a discussion group about the book, I decided to learn more about grain free eating. Websites and library books helped me to gain an understanding of the philosophy, and I’ve tried a few recipes.

The first one is adapted from “Practical Paleo” by Diane Sanfilippo. I could not bring myself to use a dozen eggs in one dish, because I’ve worked so hard over the past decade to lower my cholesterol without medication. I used 6 eggs and 6 servings of liquid egg substitute. Do any of you have experience with paleo-style eating while keeping cholesterol levels under control? Many recipes I’ve seen so far include bacon (which I love!), butter, and lots of eggs. 

In the two and a half years I’ve been blogging here, I rarely rave about kitchen tools, but I’m gaga about my new julienne gadget! Wahoo, that was fun! Here is the recipe with my modifications: beat 6 eggs in a large bowl. Add 1 and ½ cups liquid egg substitute, 1 zuccini (shredded or julienned- about 1 and ¼ cups), 2 large carrots (1 cup shredded/julienned),  ½ teaspoon rosemary, ½ teaspoon sage, ½ teaspoon salt. Stir and pour into well greased* 9x13 pan. Bake at 375 degrees for 45 minutes. * don’t be like me and try to use “I can’t believe it’s not butter” to grease the pan. No photos of a pretty serving of this dish because it stuck to the pan…though it tasted fine. Use real butter to grease the baking dish.

I’ve enjoyed this crustless quiche, and look forward to new flavor combinations (mushrooms, caramelized onion, etc.). What is your favorite Paleo cookbook, website, or recipe?

Tarragon Rosemary Chicken Mushroom Soup

Do you ever feel suddenly inspired to cook a certain dish? Today on the way home from the library, I had a hankering for soup and concluded that it had to be a certain recipe that I hadn’t prepared in at least a year. Thankfully, I had all the ingredients on hand!

This recipe was obtained from a restaurant server who got it scribbled from the chef…the restaurant no longer serves the soup and I modified it- here’s my version:

Sautee chopped onions in butter, add mushrooms. Quantities to your choice- suggest a couple of tablespoons of butter, about 1/3 cup onions, 1 or more cups mushrooms. Set aside onion mixture. Heat 2 tablespoons of butter, and once it's melted, add one tablespoon whole wheat flour. Once flour is absorbed, add another tablespoon of flour. Allow flour to warm but stay nearby to avoid burning. Gradually add 1 1/3 cups chicken stock (I added about 1/3 cup at a time, stirring to incorporate flour). Once stock mixture has warmed up, add 1 cup skim milk*. Add ½ teaspoon tarragon, ¼ teaspoon rosemary, and salt/pepper to taste. Add about 4 ounces of cooked & shredded chicken. Add the sauteed onions and mushrooms. If you are slightly crazy like me, add 4 or so ounces of chopped cooked chestnuts.

I can’t remember if I’ve ever added boiled & cubed potatoes to this soup in the past, but I may try that next time. I can’t believe the original recipe called for garlic powder, which I don’t own. By the time I saw it listed on the card with the herbs, I’d already prepared the onions and mushrooms…note to self: add fresh garlic to the onions at the beginning! That said, this soup is so fragrant and rich, it is actually wonderful without any garlic.

* of course, the original recipe calls for cream!

I never provided an update on the watermelon saga in our garden (bites stolen by 4 legged critters)- here is the one successful melon that grew to softball size.

Thanksgiving Recipe Lessons

Whew! It was worth it, but after learning some important lessons, I’m making notes for the future and hope that since I didn’t know this stuff before, maybe someone can learn from my mistakes. At least the cranberry sauce, a favored standby, turned out great. 

I tried a plain apple pie recipe, not the custard recipe I’ve been making for years, because I had run out of sour cream . The plain recipe called for a top crust, which I didn’t have, and instead of adding a crumble, I left the pie “topless”. It tasted great but didn’t look too hot (just cut up apples). Moral of this story: use top crust, crumble, or stick with the original custard recipe. No photos of ugly but tasty pie.

Brined turkey: thumbs down. I know this is a common tradition for many, but my family votes “no”. Also, using a nice baking dish cover in heavy stoneware accelerates completion time for a turkey. Two different birds were done well ahead of time according to a meat thermometer than the times called for on the wrapping. Stay alert! The turkey wrapper directions called for melted butter, sage, thyme, rosemary, and marjoram. 

Creamed onions need a vast proportion of cream sauce to onions. My grandmother’s recipe listed the simple ingredients of onions, butter, flour, and milk, but did not indicate quantities. An on-line search quickly revealed many tablespoon/cup amounts for roux. When I poured the successful roux into the boiled and drained onions, it looked good from above. After baking, there was far too little sauce! The flavor was fine, but I’d recommend making a significant amount of roux and practically drowning the onions in it, if your family likes it the way mine does. I had drained the onions and dumped them into the baking dish, then poured the roux on top. Keep them separate, adding a layer of sauce, a small layer of onions, more sauce, etc. The flavor was fine, but it was dry. I didn’t weigh the onions I used, so I cannot recommend a specific weight to sauce ratio.

On the other hand, the scalloped potatoes were too soggy. My grandmother’s recipe listed the simple ingredients of sliced potato, butter, salt/pepper, and milk, but did not indicate quantities. I covered the potatoes with milk as directed, but apparently used a baking dish that was too deep, leaving the liquid to bubble nicely but not absorb into the many layers of sliced potato. The next day, it was better, but that was too late. Considered combining the onions and potato dish, but didn’t! My aunt recalled that a shallower baking dish had previously been used for the taters.

The chestnut stuffing turned out well, but I didn’t care for the celery flavor so I’ll omit that in the future. I used store bought corn bread stuffing mix, and sautéed a bit of chopped onion in butter, along with 7 ounces of chopped jarred chestnuts. Used chicken stock according to the package directions and baked to warm it up. Next time, more chestnuts!

Scalloped Potatoes with Thyme, Rosemary, and Oregano

I’ve wanted to try a recipe from Pioneer Woman for a long time, so I was glad to have two pounds of potatoes on hand from the farm share, and find this stupendous posting:

http://thepioneerwoman.com/cooking/2012/04/scalloped-potatoes-and-ham/

As usual, I modified the ingredients slightly, but would recommend that you try the original version for full flavor! Since I don’t have a vegetable slicer, I hand cut the potatoes, and boiled the slices for a few minutes to tenderize them. 

Here’s my version: I didn’t have any ham (leftover or otherwise), but next time would substitute bacon - a freezer staple - in the absence of ham, for additional flavor. Slice 2 lbs potatoes, boil in water for a few minutes. Sautee an onion in oil or butter for a few minutes, add one clove minced garlic, add 2 cups whole milk. When milk is warm, add ¼ cup flour and stir to blend in. Add 1 – 1 ½ cups grated cheese, turn off heat. Sprinkle with salt, pepper,  rosemary, thyme, and oregano. I had freshly dried herbs, so didn’t measure the amount of leaves I pulled from the sprigs (probably about ¼ teaspoon each, but more is fine).

Grease 9x13 baking pan and layer the potatoes and milk/cheese mixture. Bake at 350 for 45 minutes. Next time I’ll use more garlic and herbs. I made mushroom soup the next day, and put leftover scalloped potatoes into the soup- yummy!

Eggplant Tomato Sauce with Oregano and Basil

A few posts ago, I mentioned an abundance of tomatoes and searched for recipes to use them up before the next farm share arrived. During the winter months, I usually make pasta sauce with a packet of spice mix and a can of tomato paste, but there’s no reason to do that in the summer with so much fresh produce available. I started with this recipe, and swapped out what I had on hand.

http://www.chow.com/recipes/10960-eggplant-pepper-tomato-sauce

Here’s my version of the ingredients and instructions: sautee in olive oil one chopped tomato, one green pepper (from our own garden!), three cloves garlic, one chopped white eggplant, five chopped tomatoes, a handful of fresh basil (cut with kitchen shears), and two sprigs of fresh oregano. Salt and pepper to taste.

I suspect the eggplant would have tasted better if I’d prepared it according to the original recipe, but time was short after work, and this way was fine. “Next time” I’ll pre-cook the eggplant in larger slices so it’s nice and tender, then make the rest of the sauce.

Here you see soy crumbles and shredded cheese, making a nutritious and tasty meal over whole wheat pasta. Endorsed by Mr. Spice asking for seconds!