White Lasagna

2 T. Olive Oil
2 1/2 lbs ground meat (beef, sausage, turkey or a mix) I like to use half sausage and half turkey
1 lb button mushrooms
salt and pepper
4 T. butter
4 T. flour
2 C. milk
2 C. chicken stock
a GENEROUS dash of Nutmeg (don't omit, this is the secret weapon)
1 box lasagna noodles
4 C. shredded Italian blend or provolone cheese

Preheat oven to 375

Boil noodles.

Heat oil in a large skillet over medium heat. Add the meat and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 15 minutes. Add the mushrooms to the pan and cook until golden brown, about 5 minutes. Season the mixture with salt and pepper and reserve.

While the meat is browning, place a large sauce pan over medium heat and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Season the sauce with the nutmeg, salt and pepper and simmer until it thickens, about 5 minutes.

Assemble the lasagna by ladling a small amount (about 1/2 cup) into the bottom of a 13x9 baking dish. Lay 3 noodles over sauce and top them with about one third of the meat-mushroom mixture. Top with about 1 cup of the sauce and 1 cup of shredded cheese. Make 2 more layers, laying down 3 noodles, about one third meat mixture, 1 cup of sauce and about 1 cup of cheese for each layer. Top the lasagna with the last 3 noodles, the remaining sauce and the remaining cheese.

Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and the sauce is bubbly.


** You could easily make this a vegetarian lasagna by using a meat substitute. Morning Star veggie crumbles would be yummy, or just use a mix of veggies in place of the meat.**

In honor of my favorite Irish people on the whole planet.....

Irish Soda Bread

3 cups bread flour

1 cup cake flour

1/4 cup sugar

1 1/2 tsp baking soda

1 1/2 tsp cream of tartar

1 1/2 tsp salt

4 tblsp butter, softened plus 1 melted tblsp for the crust

1 1/4 cup buttermilk (or yogurt)

1 egg

1 cup raisins

1 tblsp caraway seeds

Heat oven to 400. Whisk together dry ingredients, work in the softened butter until mixture resembles course crumbs. Combine buttermilk & egg with a fork. Add buttermilk/egg mixture, raisins & caraway seeds to flour mixture with fork until it just comes together. Turn onto lightly floured surface & knead until cohesive & bumpy (12-14 turns, don't over knead).

Pat dough into 6 inch round & place on greased cookie sheet, score (cut cross into top of the loaf), & bake 40-45 minutes. When it comes out brush with remaining butter & cool to room temp.

Tortilla Soup

I got this recipe from the Sisters Cafe and it is so so yummy. It makes a lot so I froze the leftovers so we didn't eat it everyday for a week and it was just as good a month later!

Tortilla Soup

1 T EVOO
1 large onion, chopped
1 can diced green chilies
1 lb chicken-cooked and shredded
1/4 tsp cayenne pepper
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans
1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime to squeeze over soup
salt and pepper to taste

In a large pot, heat oil and saute onion and chilies until tender. Add chicken and spices. Add tomatoes, beans and fresh cilantro. Add broth.

Bring to a boil, reduce heat and simmer 5 minutes or longer to bring out flavors. Ladle into bowls and garnish.

Garnish:
10 yellow corn tortillas, baked*
1 large avocado
sour cream

*Cut tortillas into strips using a pizza cutter. Spray with cooking oil (like Pam), sprinkle with kosher salt and bake in 350 oven until lightly browned and crisp.

Soooo GOOD!

Winter Salad

Another borrowed recipe - this one from my Aunt Jan. SO yummy!

Salad:

3 hearts of romaine lettuce, chopped

2 crisp apples, diced

2 pears, diced

1/2 cup dried cranberries

3/4 cup cashew halves

1 cup grated Swiss cheese

1/2 small red onion (optional)

Dressing:

1/2 cup fresh lemon juice

1/2 cup sugar

1/2 tsp sugar

1/2 tsp prepared mustard

1/2 tsp salt

2/3 cup vegetable oil

1 Tbls poppyseeds (optional)

Slow Cooker Thai Peanut Pork

I was reading through an old ward cookbook and had to make my friend Keely's pork recipe. It was a big hit with the meat-eating Ratchfords. If you're reading this, thanks, Keely!!

2 red bell peppers, julienned

4 (8 oz) boneless pork loin chops

1/2 cup teriyaki sauce

1/4 cup creamy peanut butter

2 Tbls rice vinegar

1 tsp crushed red pepper

2 garlic cloves, minced

1/2 cup chopped green onions

1/4 cup chopped roasted peanuts

2 limes, cut into wedges

Coat slow cooker with cooking spray. Place peppers and chops in slow cooker. Pour teriyaki sauce, vinegar, crushed red pepper, and garlic over top. Cover and cook on low 8 - 9 hours. Once tender, remove pork and whisk in peanut butter until smooth. Return pork and cook 10 minutes more. Pour into serving dish and sprinkle with green onions and peanuts. Garnish with lime wedges.

Great New Sites to Check Out

Not sure if anyone is still reading this - I have been such a slacker about posting -

but I wanted to share a few new sites with you.

Our very own Jaime has started a new blog:

I'm a Mom, Not a Professional

and it's awesome, as is everything Jaime does.

(Jaime is on my list of moms I want to be like. She is seriously one amazing lady.)

She shares recipes and general crafty ideas.

You should check it out.

Another friend of mine, Julie, has a brand new blog, too:

R Favorite Things

Julie is one of the most amazing cooks I know.

Like, she really should open a restaurant. That amazing.

I am very excited to try out some of her recipes.

I have added both links to the sidebar and will be a regular reader.

Maybe you should, too!

Asian Noodle Salad

Dressing:

1/2 cup seasoned rice vinegar

2 Tbls olive oil

1 tsp sesame oil

3 cloves garlic, minced

2 tsp soy sauce

2 tsp sugar

Combine all ingredients thoroughly and let sit for at least one hour.

Salad:

1/4 cup cilantro leaves, chopped

1/4 cup basil leaves, chopped

2 green onions, diced finely

1/2 red bell pepper, julienned

1/2 yellow bell pepper, julienned

1 cup shredded carrots

1/2 cup toasted peanuts

1/2 lb spaghetti noodles, cooked per instructions

Prepare all veggies and set aside. Once the spaghetti is done, rinse with cold water and drain until cool. Add the veggies and peanuts. Mix the dressing again and add. Stir until well combined.