Lasagna

Lasagna generally takes about an hour to prep. I've reviewed dozens of recipes and came up with this version of classic meat lasagna to optimize for taste, speed of preparation/assembly, and nutrition. Multi-tasking and working ahead to the next step(s) can make it go faster.

Ingredients:

• 3/4 pound lean ground beef
• 3 links of sweet Italian sausage
  
• 2 cans marinara sauce (I prefer Prego)
• 9 lasagna noodles
• 16 ounces ricotta cheese
• 2 Tbsp. chopped fresh parsley
• 1 egg
• 1/2 teaspoon salt
• 12 oz mozzarella cheese, shredded
• 3/4 cup grated Parmesan cheese

In a large skillet, cook the ground beef and sausage over medium heat until well browned. Stir in 1 1/2 jars of marinara sauce and simmer for about 20 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a small mixing bowl, combine ricotta cheese with egg, parsley, and salt.

Assemble in a 9x13 baking dish:

1. Spread 1/4 jar marinara sauce in the bottom of dish and lay 3 noodles lengthwise over sauce.
2. Spread 1/2 the ricotta mixture, sprinkle layer of mozzarella cheese, spoon 1/2 the meat sauce, sprinkle layer of Parmesan cheese and cover with a layer of 3 noodles. Repeat.
3. Top the 3rd and final layer of noodles with the remaining marinara sauce and finally, with the remaining mozzarella and Parmesan cheese.

Cover with foil. To prevent foil from sticking to the cheese while baking, either tent foil or spray with cooking spray.

Bake at 375°F for 25 minutes. Remove foil, and continue baking an additional 25 minutes. Cool for 15 minutes before serving.

(Note: Lasagna can be stored in the fridge before cooking. Remove from fridge and let rest for about an hour before baking.)

Oatmeal Raisin Cookies

Ingredients:

• 1 1/2 cups quick-cooking rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup raisins
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup firmly packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Preheat an oven to 350°F. Grease baking sheet with butter.

In a medium bowl, stir the oats, flour, raisins, baking powder, cinnamon and salt using a wooden spoon. Set aside.

In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes.

Turn off the mixer and scrape down the bowl with a rubber spatula. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and add the flour mixture. Beat on low speed just until blended.

Place heaping spoonfuls of dough on the prepared baking sheet, spacing about 1 1/2 inches apart.

Bake at 350°F for about 15 minutes, or until cookies are puffed and golden brown around the edges. Let cookies cool on a wire rack for about 15 minutes after baking.

Makes about 20 cookies.

Beef Stew

Savory and hearty beef stew recipe for the slow cooker. Serve with crusty French bread and full-bodied red wine.

Ingredients:

• 1.5 lb. boneless stewing beef, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• Salt & fresh ground pepper, to taste (~ 1/2 tsp. each; sub: seasoned salt)
• 2 Tbs. olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, crushed
• 3 carrots, finely chopped
• 2 celery stalks, finely chopped
• 10 oz. new potatoes, cut into 1/2-inch pieces
• 2 Tbs. tomato paste
• 2 cups beef stock
• 2 cups red wine

Optional ingredients:

• 1 cup steamed chestnuts

- or -

• 1 Tbs. Worcestershire sauce
• 1 tsp. paprika

Combine flour, salt and pepper in a large bowl or plastic bag. Add beef and toss to coat.

In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides (3 - 4 minutes). Transfer to a slow cooker. Repeat with the remaining oil and beef. Add the onion, garlic, carrots, celery, potatoes, tomato paste, stock and any of the optional ingredients into the slow cooker and stir to combine.

Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer and deglaze pan with a wooden spoon. Add the wine to the slow cooker, cover and cook on high for 6 hours.

Apple Pie

Ingredients:

• Pie crust
  
• 4-5 tart apples
• 1 cup sugar
• 2 Tbsp. flour
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 Tbsp. cider vinegar
• Lemon
  
• Butter
• 1 egg
  

Peel and slice the apples. Set in a bowl of water with juice from half a lemon to prevent the first apples cut from turning.

In a large bowl, mix sugar, flour, cinnamon, salt and vinegar. (Should resemble wet sand.) Drain apples and add to bowl. Turn to coat apples in sugar mixture.

Heap apples into the pie crust. Place about 4-6 slices of butter on top of the apples. Place top crust over the apples and pinch the edges together using fingers or the back of a knife.

Cover the edges with strips of tinfoil to prevent crust from burning.

Bake at 400° F for 50-60 minutes on center rack. Place a cookie sheet covered in tinfoil on the lowest rack (not on the same rack as the pie) to catch drips.

10 minutes before the pie is done, remove foil from crust and brush with egg whites.