Wednesday, November 29, 2006

Tofu-you-didn't Lasagna

So let me tell you something - as much as I want to be a good vegetarian and embrace tofu, I just can't. There's something about the texture of tofu that I just can't handle. So unless it's heavily disguised in something else, I probably won't touch it. It's sort of sad, too, since it's so good for you, and very high in protein.

This is one way that I could eat it all the time without even hesitating. I promise you that it's almost impossible to discern the difference between ricotta and tofu, and the spinach, onion, and spices only make it better. I've served this to a few people who had no idea it was tofu until I told them, and I urge you tofu-phobes to give this a try.

This filling is the same as my Stuffed Shells recipe, and can be used either in this lasagna or stuffed into large shells.

Tofu-you-didn't Lasagna

Tofu-you-didn't Lasagna
1 box no-cook lasagna sheets
2 jars of your favorite marinara sauce
1 (15oz) pkg extra firm tofu, drained
1/2 medium onion, chopped
1 (10 oz) container frozen chopped spinach, thawed and drained
1/4 c fresh basil leaves, chopped
1 tbsp italian seasoning
1 1/2 tbsp minced garlic
2 tbsp olive oil
1/2 tsp salt
freshly cracked pepper
1 c shredded cheese (I used an Italian blend)
Extra cheese for the top

Preheat oven to 375. In food processor, process tofu until in small bits. Place in large bowl, and stir in remaining filling ingredients. In large greased 13x9 baking dish, layer sauce, noodles, filling, cheese, and repeat to fill pan. (It is important to note that no-cook noodles will expand when cooking, so don't allow them to overlap or touch the side of the pan). Cover with remaining sauce and cheese, and place into preheated oven. Allow to bake 30-40 minutes, until cheese and sauce is bubbly. Allow to rest for a few minutes before serving.

Sunday, November 26, 2006

Roasted Red Pepper Hummus

Wow, it's been awhile. The craziness of school has kept me away from the kitchen and camera, but it's good to be back in the apron. As I was pondering what recipes I wanted to make this week, I had a few jotted down, but this one caught my eye. I mean, what better way to make my entrance back than with one of my absolute favorite things? (If you're new to 28 Cooks, check out the hummus drop-dowm menu to your left - I'm a tad addicted)

This is a great whip-up-in-10-minutes thing, which is perfect for all of those holiday parties that are coming up. All of the ingredients can be on hand in your pantry for when you need to whip up a quick little appetizer for guests. And not only is it tasty, but it's a very healthy alternative to some of those other dips loaded with mayonnaise, cream cheese, and sour cream.

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
1 (15 oz) can garbanzo beans, drained and rinsed
1/2 c roasted red peppers
2 tbsp lime juice
1 tbsp tahini
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp cracked black pepper

Combine all ingredients in a food processor until smooth. Or, if you're like me and want to retain some texture, mash garbanzos with a potato masher to desired consistency, throw the rest of the ingredients in the food processor until smooth, and stir into mashed garbanzo mixture. Serve with tortilla chips, crackers, fresh vegetables, or use as filling in a wrap with sprouts and fresh veggies.

Wednesday, November 08, 2006

School Daze and Dreary Wednesdays

This is one of those weeks where everything that counts majorly is due in my classes. In light of the 2 14-page and 1 6-page papers I have to crack out by the end of the week, I've decided to take this week off from posting.

I'll be back next week with some new and exciting recipes!

Until then....


Thursday, November 02, 2006

Crab & Corn Bisque

I don't normally eat a lot of cream-based soups, but this is one that I absolutely adore. I can't make it through a winter of cold weather without making this at least 3 or 4 times at home, and I usually get a few requests from family and friends to make a pot for them too.

It's a super-simple, yet super-tasty recipe, and from start to finish will take you about 30 minutes.

Crab Corn Bisque

Crab & Corn Bisque
1/2 c butter
1 c onion, chopped
2 cloves garlic, minced
1/4 c flour
2 c clam juice
2 c vegetable broth
1 (10 oz) package frozen white corn
1/2 tsp cajun seasoning
1/4 tsp thyme
1/2 tsp white pepper
1 c half and half
1 c soymilk
1 lb fresh crabmeat, flaked

In a large saucepan, melt butter over medium heat. Stir in onion and garlic, and saute until translucent. Whisk in flour and cook for 2 minutes, stirring constantly. Slowly whisk in clam juice and vegetable broth. Bring to a boil. Add corn and seasonings, and stir well. Reduce heat and simmer for 15 minutes. Slowly stir in half and half and soymilk, as well as crab meat. Heat thoroughly and serve.