Monday, March 27, 2017

Peasant Soup

I got a new cookbook! The Family Cooks by Laurie David. I have made so many amazing recipes and just love this book. One of my favorite recipes is the individual lasagnas. I would say that this soup recipe is my FAV from the book so far.

I have made some changes..additions really. The soup is very forgiving and amazingly yummy.

Peasant Soup

1 medium onion 
4 cloves garlic
2 celery stalks, chopped
1 large carrot, sliced thin (my addition)
1/2 cup pink lentils ( I have not used)
2/3 cup semi-pearled farro (I used whole farro and soaked it overnight)
2/3 cup pearled barley
6 cups chicken broth (original recipe says 4)
Salt and Pepper to taste

I cook the veggies until starting to soften. Then I remove them and add the chicken broth to the pot. Bring to boil and follow the times and additions below.

I add:
1/4 cup brown rice. Set timer for 50 minutes
2/3 cup pearled barley at 45 minutes
1/4 cup black rice at 40 minutes
2/3 cup farro (and lentils) at 15 minutes
1/4 cup rinsed quinoa at 15 minutes

Simmer until tender. Add veggies and season as needed with salt and pepper. I have added orzo to this also! Anything goes. So yummy. Farro can be purchase at the health food store. I keep mine in the freezer. It is really good in this soup.

Wednesday, March 22, 2017

Ranger Bob's Lasagna

Ranger Bob Lasagna

Ingredients and directions:

1 1/2 lbs hamburgers ( I like to use 1 lb hamburger and 1/2 pound sweet Italian sausage)
1 1/2 tea salt
1 1/2 tea garlic salt
1/2 tea pepper
1 tea lemon pepper
1 TB sweet basil
1 1/2 tea Italian seasoning

Cook meat with spices. Drain grease. Add:
2 6 oz tomatoe paste
1 can whole tomatoes (I use a large can not 14 oz)

Simmer 30 minutes.
While simmering mix very well:

2 beaten eggs
1/2 cup parmesan cheese
2 tea parsley flakes
1 tea salt
1/2 tea pepper
24 oz Ricotta cheese

Boil lasagne noodles with salt and 1 TB olive oil (until Al Dente). ( I don't always use the oil)

Layer in greased lasagne pan (bigger than 13 x 9 pan OR 13 x 9 pan and a 8 x 8):
Ricotta cheese mixture
1/2 lb Mozzarella Cheese-shredded
Meat sauce

Ricotta cheese mixture
1/2 lb Mozzarella Cheese-shredded
Meat sauce

Bake 30 minutes at 350 degrees.