Ingredient: salt

Ricotta and Spinach Lasagna Filling

Ricotta and Spinach Lasagna Filling
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Ricotta and Spinach Lasagna Filling
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Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium fry pan. Add the garlic and cook for 2 minutes. Add the spinach and cook until the spinach is wilted 3 - 4 minutes or so. Remove from heat and allow to cool.
  2. Spoon the ricotta into a medium mixing bowl. Lightly beat the eggs and stir into the ricotta. Add the cheese and pepper and stir again.
  3. Add the spinach and garlic mixture to the bowl and stir to combine well. Taste and add salt if needed.
  4. Use in lasagna, as ravioli filling or to stuff shells or manicotti.
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Marinated Zucchini

Marinated Zucchini
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Marinated Zucchini
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Ingredients
Servings:
Instructions
  1. Layer zucchini slices in a colander. Sprinkle each layer liberally with salt. Let sit for 1 to 2 hours to draw out some of the liquid. Rinse and pat dry. Put in a large non reactive bowl.
  2. Add the onion and garlic to the bowl and toss to combine. Mix the remaining ingredients together and pour over the vegetables. Toss to combine.
  3. Pack into a clean wide mouth jar or pour into a quart size zip top bag. Refrigerate at least overnight and up to three days. Serve as part of a relish tray, on a salad, or as a side dish.
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Apricot Almond Bars

DIGITAL CAMERAFor a tasty fruit dessert any time of the year, combine dried apricots and almonds with light brown sugar and eggs. Bake it atop a sweet pastry crust and cut it into bars as big as you dare. This is so easy and so incredibly good, that it will become your go to all occasion cookie bar.

 

Apricot Almond Bars
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Servings
16
Servings
16
Apricot Almond Bars
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Servings
16
Servings
16
Ingredients
Servings:
Instructions
  1. Combine the apricot pieces and water in small pan. Simmer covered for ten minutes until plumped and tender. Drain and set aside.
  2. Preheat oven to 350 degrees. Butter a 9 X 9 baking pan. Combine sugar and butter until blended. Gradually add one cup of the flour stirring until a soft crumbly dough forms. Press the dough evenly into the bottom of the pan. Bake 25 minutes or until light golden. Remove from oven.
  3. Mix the remaining flour, salt, and baking powder in a small bowl. In a medium bowl, beat the eggs and brown sugar until they are thick and light colored. Stir in the extracts, blending well. Slowly add the flour mixture. Add the almonds and apricots, blending well.
  4. Pour the mixture onto the baked crust. Smooth evenly with a spatula. Return the pan to the oven and bake for approximately 30 minutes more. Top should be deep golden brown and feel springy.
  5. Cool completely on wire rack. Cut into 16 squares.
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Winter Black Bean and Corn Salsa

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Salsa is an easy and inexpensive appetizer. There are lots of varieties and it never hurts to have a few choices in you recipe arsenal.  I used canned fire roasted tomatoes in this recipe because it’s winter and they actually have more flavor than what you would probably get in the store.

Winter Black Bean and Corn Salsa
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This salsa uses canned tomatoes and corn, Great during the winter when fresh veggies are at their low point. Use the recipe any time of year since you'll probably have most of the ingredients in your pantry
Servings
3 Cups
Servings
3 Cups
Winter Black Bean and Corn Salsa
Print Recipe
This salsa uses canned tomatoes and corn, Great during the winter when fresh veggies are at their low point. Use the recipe any time of year since you'll probably have most of the ingredients in your pantry
Servings
3 Cups
Servings
3 Cups
Ingredients
Servings: Cups
Instructions
  1. Combine the tomatoes, beans, corn and chilies in a medium bowl
  2. Add the onions, garlic, jalapeno, and cilantro to the bowl, stirring to combine.
  3. Add the remaining ingredients. Stir to combine and taste. Adjust The seasonings until it's just the way you want it.
  4. Chill for several hours or overnight. Give it another taste before you serve it to see if it got happy enough.
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Anadama Bread

Anadama Bread
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Delicious bread made with corn meal and molasses.
Servings
2 Loaves
Servings
2 Loaves
Anadama Bread
Print Recipe
Delicious bread made with corn meal and molasses.
Servings
2 Loaves
Servings
2 Loaves
Ingredients
Servings: Loaves
Instructions
  1. Mix 2-1/2 cups flour, salt, cornmeal and undissolved yeast in a large bowl. Mix in the butter.
  2. Alternate adding the hot water and the molasses, Beat for two minutes. Add enough additional flour to make a soft dough.
  3. Turn onto a floured board. Knead until smooth and elastic. This should take 10 minutes or so. form into a ball. Place the dough in an oiled bowl, turning to coat both sides. Cover with plastic wrap and let rise in a draft free place until doubled in bulk (about 1 hour)
  4. Punch dough down. On a floured board, turn the dough out and divide in half. Form each piece into a loaf shape and put in a greased 8 X 4 loaf pan. Cover with plastic wrap and allow to rise until doubled (45-60 minutes).
  5. Bake at 375 degrees for 35 minutes. The top should be golden and the bottom should sound slightly hollow when tapped. Remove from pans and cool on wire racks.
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