The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut-friendly probiotics! < Back Fermented Strawberry Soda Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 8 Level: Beginner About the Recipe The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut-friendly probiotics! Ingredients ● 5 cups strawberries ● 1 cup organic pure cane sugar ● 7 cups of water ● 1/2 cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! If you are dairy free you can use water kefir grains or a ginger bug. Preparation 1. Put the strawberries, sugar, and water in a large pot and bring to a boil. Reduce to a simmer about 15-20 minutes. 2. Squish the strawberries in the pot (I use a potato masher), and pour the strawberry sugar water through a fine mesh strainer into a large bowl. 3. Add the whey to the strawberry sugar water in the bowl and stir. Pour the soda mixture into flip top bottles and set in a warm area of your home. 4. After a couple days you can open a bottle to check for taste and let the fermented gasses out so it doesn't build up too much. Fermentation can take anywhere from 3 days to a week. Our home has been quite unseasonably cool this month so it took mine more like a week. Move the bottles to the fridge once they are ready. Previous Next

If you have a sore throat, drink sage tea and it will help take aleviate your throat pain. < Back Sage Tea Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 teaspoon rubbed sage 4 cups water Honey or sugar to taste Preparation Steep the rubbed sage in hot water until nice golden color (about 5+ minutes). Strain and add honey (best because of its antibacterial qualities) or sugar to taste Serve hot. Can store extra in the fridge for later. Just heat and serve. It is important when you are sick that you stay hydrated, but if your throat is sore, sometimes that is hard to do. Sage tea will help a scratchy throat. It is also good for people who had their tonsils removed. Stay hydrated people! Previous Next

Elderberry syrup is a common immune-boosting home remedy for colds and flus. It can be expensive to purchase, but homemade elderberry syrup is easier than you think. < Back Homemade Elderberry Syrup Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: Pints jars Level: Beginner About the Recipe Ingredients 1 cup dried elderberries 4 cups water 1/2 cup honey (see note) Preparation ELDERBERRY SYRUP COLD & FLU TREATMENTS A placebo-controlled study on flu patients found that with a tablespoon (15 ml) of elderberry syrup taken 4x per day, “Symptoms were relieved on average 4 days earlier and use of rescue medication was significantly less in those receiving elderberry extract compared with placebo. Elderberry extract seems to offer an efficient, safe and cost-effective treatment for influenza.” Another influenza study cooked elderberry syrup into slow-release lozenges, but administered a similar dosage 4x a day. The effects were dramatic… “The extract-treated group showed significant improvement in most of the symptoms except 24 hours after the onset of the treatment, whereas the placebo group showed no improvement or an increase in severity of the symptoms at the same time point. By 48 hours, 9 patients (28%) in the extract-treated group were void of all symptoms, 19 patients (60%) showed relief from some symptoms… In contrast, complete recovery was not achieved by a single patient in the placebo group [during the 48 hour monitoring period].” They concluded that “ elderberry extract is safe and highly effective in treating flu‐like symptoms.” ELDERBERRY SYRUP FOR THE IMMUNE SYSTEM After several studies confirmed that elderberry syrup can shorten the duration of the flu, another study tried to determine the effects of elderberry syrup on a healthy immune system . They found that a commercially available elderberry syrup (Sambucol) substantially increased immune activity, even in healthy people. “We conclude from this study that, in addition to its antiviral properties, Sambucol Elderberry Extract and its formulations activate the healthy immune system by increasing inflammatory cytokine production. Sambucol might, therefore, be beneficial to the immune system activation and in the inflammatory process in healthy individuals or in patients with various diseases. Sambucol could also have an immunoprotective or immunostimulatory effect when administered to cancer or AIDS patients, in conjunction with chemotherapeutic or other treatments.” SIDE EFFECTS OF ELDERBERRY SYRUP In general, elderberry syrup is considered a safe natural remedy. That said, there’s always the potential for an allergic reaction. Other parts of elderberry plants, such as the leaves and stems contain a toxic compound called glycoside, and should not be consumed. There’s also some evidence that raw elderberries contain toxins, and all elderberries should be cooked prior to use. Elderberry syrup is a cooked preparation, which is another reason why it’s so common as a home remedy. Elderberries are mildly diuretic and can interact with prescription “water pills” designed to make you pee more. Additionally, since they’re an immune stimulant, they can potentially cause problems in people with auto-immune disorders. As with any herbal remedy, it’s best to check with your doctor before starting any new remedy. Disclaimer : I am not a doctor, nor do I play one on the internet. I love doing research and sharing my findings with others, but I strongly suggest you verify this information with other sources and talk to your doctor. HOW TO MAKE ELDERBERRY SYRUP Homemade elderberry syrup can be made from either fresh or dried elderberries. Generally, dried elderberries are used simply because they’re more easily available. I buy dried elderberries in bulk online , and we probably go through 3-4 pounds a year making various elderberry remedies. Making elderberry syrup starts with elderberries and water. The amounts are up to you, but I start with 1 cup dried elderberries, add 4 cups water. Keep that ratio the same, using 1-part dried elderberries to 4 parts water, by volume. Bring the elderberries and water to a boil, and simmer on very low about 30 minutes. Most of the water is going to either evaporate or absorb into the dried berries, but be very careful not to let the pot boil dry. After simmering, it’s time to strain the mixture. With the pot on very low heat for 30 minutes, I usually get right around 1 cup of very strong elderberry extract after straining. (Save the strained berries, they can still be used a few more times for making cups of elderberry tea.) The total yield may vary depending on your stove, so measure the strained liquid. Add 1 part honey for every 2 parts juice. With my elderberry syrup recipe, I have 1 cup juice, so I add 1/2 cup raw local honey. I generally let the hot elderberry extract cool to room temperature before adding the honey, simply because I want to keep the honey raw and unheated. That’s optional, and you can just dissolve the honey in the hot elderberry extract. At this point, you have a finished elderberry syrup that can be stored in the refrigerator for 2-3 weeks. Without any preservatives, the syrup must be used relatively quickly. MAKING SHELF-STABLE ELDERBERRY SYRUP My simple homemade elderberry syrup recipe isn’t shelf-stable, but since it’s quick to make, I don’t really mind. Just keep dried elderberries on hand and I’ve got a fresh batch ready to go in under an hour. Still, it’s sometimes handy to have fresh elderberry syrup in the medicine cabinet, like when my husband comes home feeling under the weather and wants something to take now before heading off to bed. Adding alcohol preserves elderberry syrup, but you have to add quite a bit for it to be effective. The mixture needs to be at least 20% alcohol, and some sources say 30%. To achieve this, you’d have to add an 80 proof liquor (40% alcohol) like vodka at a 1:1 ratio. What do I do? I mix homemade elderberry syrup with an equal amount of homemade echinacea tincture . That achieves the 20% alcohol while adding even more immune-boosting herbs. ELDERBERRY SYRUP DOSAGE The commonly recognized dosage for elderberry syrup is one tablespoon (15ml) taken 3-4 times per day for 3-5 days for adults. Elderberry syrup dosage for children is one tablespoon (15ml) twice daily. Keep in mind that honey cannot be fed to children under 2 years of age. Their stomach acid is not as strong as adults, and there’s a small chance they could have an adverse reaction to the naturally occurring bacteria in honey. Elderberry syrups made with sugar are more appropriate in younger children. That said, always check with your doctor for more specific dosages appropriate to your situation. (And always check with a doctor before giving any medication, herbal or otherwise, to a young child.) WAYS TO USE ELDERBERRY SYRUP While you can just take elderberry syrup by the spoonful, it’s a really versatile ingredient that you can incorporate into your diet in other ways. I like to add 2-3 tablespoons to a glass of seltzer for a refreshing elderberry soda, or using elderberry syrup to sweeten herbal teas. While I’m fond of homemade maple syrup, I sometimes pour elderberry syrup over pancakes for an immune-boosting berry-flavored breakfast. It’s also spectacular drizzled over plain yogurt. INGREDIENTS 1 cup dried elderberries 4 cups water 1/2 cup honey (see note) INSTRUCTIONS Add elderberries and water to a saucepan and bring to a low simmer. Heat on low for about 30 minutes, and then remove from heat. (Most of the water is going to either evaporate or absorb into the dried berries. Keep the heat low and be careful not to let the pot boil dry.) Strain the elderberry extract through cheesecloth or a fine-mesh strainer. (Save the strained berries, they can still be used a few more times for making cups of elderberry tea.) Optional ~ Allow the elderberry extract to cool to room temperature if using raw honey. Measure the strained liquid, you should have about 1 cup of elderberry extract. Add 1 part honey for every 2 parts juice. With my elderberry syrup recipe, I have 1 cup juice, so I add 1/2 cup raw local honey. Stir until the honey is completely dissolved, about 1-2 minutes. Store homemade elderberry syrup in the refrigerator and use within 2-3 weeks. (See note to extend shelf life) NOTES Double or triple this recipe, but keep that ratio the same, using 1 part dried elderberries to 4 parts water, by volume. Then measure the strained liquid and add 2 parts elderberry extract to 1 part honey. To make shelf-stable elderberry syrup, add an equal amount of 80 proof liquor (40% alcohol), such as vodka. I add echinacea tincture, which complements the immune-boosting properties of elderberry. Dosage is usually 1 tablespoon (15ml) taken 3-4 times a day for adults. Please consult your doctor before starting any new remedy, herbal or otherwise. Never feed honey to children under 2 years of age, and consult a doctor before using elderberry syrup for children. Previous Next

This recipe is from the United State Senate and was submitted by Hubert H. Humphrey < Back Humphrey’s Homemade Beef Soup Prep Time: 30 Cook Time: 3 hours Serves: 10 Level: Beginner About the Recipe Ingredients 1 ½ lbs. stew meat or chuck 1 soup bone (don’t worry about the size) Salt and pepper to taste 2 bay leaves ½ cup chopped onion 1 cup chopped celery 1 cup chopped cabbage 4-5 medium carrots, sliced 1/8 teaspoon (pinch) of oregano 1 #2 can of tomatoes (regular or Italian style) 1 tablespoon Worcestershire sauce 1 beef bouillon (if desired) (can substitute with soy sauce to taste) Preparation Cover the meat and bone with 3 quarts of cold water in a large saucepan. Add salt, pepper, the two bay leaves and heat until boiling. Turn heat to low and add the onion, celery, cabbage, carrots, and oregano. Simmer for at least 2 ½ hours or until eat is tender. Then add the can of tomatoes, Worcestershire sauce, and bouillon (or soy sauce to taste) Continue to simmer for another ½ hour or until ready to eat. “This soup, or stew, is almost a full meal in itself. It is very thick and full of good vitamins and energy.” Hubert H. Humphrey Doesn’t this sound good served with a thick slice of homemade bread and butter? So satisfying. Previous Next

Everyone will love this simple easy asian dinner! < Back Dorisanne’s Sesame Chicken Prep Time: 10 minutes Cook Time: 15 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients Sesame Sauce: (I doubled the sauce recipe for you because I think it needs it.) 2 2/3 cups water ½ cup sugar 4 Tbsp. soy sauce (gluten free works just fine) 1 tsp. granulated garlic 4 Tbsp. cornstarch 4 Tbsp. oyster sauce (absolutely necessary ingredient) 4 boneless/skinless chicken breasts Preparation Take 4 boneless/skinless chicken breasts and cut them into 1” square cubes. Put approximately ½ cup of cornstarch into a gallon-size ziplock bag. Put the chicken in the bag and shake until well coated. Add enough canola oil into your skillet to generously coat the bottom. Fry the chicken until it is a crispy medium brown turning once while cooking – don’t sit and play with it. I also like to drizzle a little bit of sesame oil on the frying chicken for flavor. Pour prepared sauce over the chicken and simmer for 3 minutes. While thickening the sauce up, add 1-½ cups of pre-cooked (not overcooked) or frozen broccoli, and sesame seeds (about 1 to 2 Tbsp.) to taste. When the sauce thickens, serve over hot sticky rice. Previous Next

When I want a quick meal that everyone loves, and I have leftover spaghetti noodles in the fridge, this is my go-to recipe. < Back Quick Chinese Veggie-Noodle Mashup Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6 Level: Beginner About the Recipe Ingredients Spaghetti noodles, leftover if you have them (I usually cook up twice the amount I need so that I don’t have to cook twice.) 1 bag of frozen oriental style veggies Garlic, granulated, to taste Sesame oil, to taste Soy sauce, to taste 2+ tablespoons butter or olive oil Sesame oil, to taste Preparation 1. Warm up the spaghetti by putting it in a colander and running hot water over it. 2. Either steam or fry up some frozen oriental vegetables from a bag. 3. After the vegetables are hot, toss the noodles and vegetables in a large hot pan (the one you cooked the vegetables in) with just a little bit of butter or olive oil. 4. Season to taste with granulated garlic, black pepper, and lots soy sauce. You might use more soy sauce than you are used to, but it will make all the difference in the taste. 5. Lightly stir and warm everything up together so that the sugars will caramelize a little. 6. Add a dab of butter at the end for taste and a drizzle of sesame oil for flavor. Throw in a couple of leftover cooked shrimp or chicken chunks, if you have them, but that is optional. Serve with soy sauce so that everyone can season it to taste. Remember you are using leftover noodles – very EASY and TASTY! Very quick. Previous Next

Tender sheets of pasta, a creamy ricotta cheese filling, and a rich meaty tomato sauce are all topped with more cheese and baked until browned and bubbly. < Back Easy Homemade Lasagna Prep Time: 30 Minutes Cook Time: 1 Hour Serves: 12 Level: Beginner About the Recipe Tender sheets of pasta, a creamy ricotta cheese filling, and a rich meaty tomato sauce are all topped with more cheese and baked until browned and bubbly. Ingredients 12 lasagna noodles uncooked 4 cups mozzarella cheese shredded and divided ½ cup parmesan cheese shredded and divided Tomato Sauce ½ pound lean ground beef ½ pound Italian sausage 1 onion diced 2 cloves garlic minced 36 ounces pasta sauce *see note 2 tablespoons tomato paste 1 teaspoon Italian seasoning Cheese Mixture 2 cups ricotta cheese ¼ cup fresh parsley chopped 1 egg beaten Preparation While there are a few steps to this lasagna recipe, it’s easy to make and has so much flavor. This dish can be made ahead of time and freezes well either before or after baking! Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal! The best lasagna recipe is made with ingredients that you know, and it’s not difficult at all! All you’ll need for this easy lasagna recipe is one pan, one bowl, and a 9×13 baking dish! Cheese Filling: For this classic lasagna recipe, the filling contains ricotta and parmesan with seasonings and a couple of tablespoons of parsley. No ricotta? No problem, cottage cheese works just fine in this recipe! Meat: I use both Italian sausage and ground beef for great flavor. If using all beef, add a ¼ teaspoon of fennel seeds and some Italian seasoning to the meat mixture for flavor. Sauce: To keep this sauce quick, I use pasta sauce or marinara sauce (it’s easy to make from scratch with crushed tomatoes and canned tomatoes if you’d prefer). Spinach (variation): To make a spinach lasagna, squeeze out most of the moisture of defrosted frozen spinach and add it along with the cheese layer. Lasagna ingredients don’t have to be limited to the ones you see here. Substitute meats or different cheeses, or try different meat sauce variations. How to Make Lasagna Homemade lasagna may have a few steps, but each step is easy – and I assure you it’s worth the time; the perfect Italian meal! This is a really easy lasagna recipe. Boil pasta: Cook in a large pot of salted water per the recipe below . Prepare meat sauce: Cook sausage and beef with onion and garlic. Drain well, add the pasta sauce & simmer it for a few minutes to thicken. Combine cheese mixture: Stir the cheese mixture together in a bowl. Layer & bake: Layer the meat sauce and cheese mixture with lasagna noodles and bake until browned and bubbly. How to Layer Lasagna 1. Spread about a cup of meat sauce into a 9×13 pan. Add a layer of noodles 2. Top the noodles with some of the ricotta cheese mixture. Repeat the layers, ending with a layer of noodles and sauce 3. Cover with foil and bake. Remove foil, top with mozzarella and parmesan, and bake for another 15 minutes. Once you have prepared the meat sauce and the cheese mixture, you’re ready to layer. This is the order of layers: sauce – noodles – cheese sauce – noodles – cheese sauce – noodles – cheese noodles – sauce (bake) – cheese How Long to Bake Bake this lasagna recipe for a total of one hour. To get a perfect browned cheese topping, you’ll need to bake it in two stages. 1. Layer and cover it tightly with aluminum foil to retain the moisture. 2. Once cooked, and heated through, remove the foil, top with cheese, and return to the oven for an additional 15 minutes, or until the top is browned and the lasagna is bubbling. Important: Let the Lasagna Rest Let the lasagna sit/rest for at least 15 minutes once removed from the oven (even 30-45 minutes is fine). This will keep it from becoming runny and help it to keep its shape when cut. Resting is not required when reheating. Serve with a big slice of Easy Cheesy Garlic Bread and garnish with fresh basil or a couple of tablespoons of parsley. Make Ahead Lasagna can be prepared ahead of time and refrigerated for up to 2 days before baking. It can also be frozen before or after baking. To Freeze Lasagna Lasagna is one of the best meals to make ahead and freeze. Double or triple the recipe and store it tightly wrapped in the freezer for up to 3 months. Thaw in the refrigerator overnight and bake as directed. If the lasagna is cold from the fridge, it may need an extra 20 minutes or so of cooking time. How To Reheat Lasagna If you’ve frozen leftovers, pop them in the oven at 350°F covered until reheated. This should take about 30 minutes! Of course, leftovers are perfectly heated in the microwave too! Instructions Preheat the oven to 350°F. In a large pot of salted water, boil lasagna noodles until al dente according to package directions. Drain, rinse under cold water, and set aside. In a large skillet or dutch oven, brown beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat. Stir in the pasta sauce, tomato paste, Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Simmer uncovered over medium heat for 5 minutes or until thickened. In a separate bowl, combine 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, egg, and ¼ teaspoon salt. Spread 1 cup of the meat sauce in a 9×13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mixture and 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce. Cover with foil and bake for 45 minutes. Remove the foil and sprinkle with the remaining 2 ½ cups mozzarella cheese and ¼ cup parmesan cheese. Bake for an additional 15 minutes or until browned and bubbly. Broil for 2-3 minutes if desired. Rest for at least 15 minutes before cutting. Previous Next

Today, we’re bringing a Southern barbecue classic right to your kitchen — Alabama White Sauce. < Back Alabama White Sauce Prep Time: Cook Time: 5 Minutes Serves: 2 Cups Level: Beginner About the Recipe Today, we’re bringing a Southern barbecue classic right to your kitchen — Alabama White Sauce. Ingredients 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Preparation This zesty, creamy sauce is a beloved staple in Alabama, known for its unique flavor profile that pairs perfectly with a variety of meats. It’s tangy from the apple cider vinegar, rich from the mayonnaise, with a hint of spice from the Dijon mustard and a depth of flavor from the Worcestershire sauce. In the heart of barbecue tradition, a unique concoction stands out, not for its deep red hue but for its creamy, tangy essence. Alabama White BBQ Sauce, a creation that diverges from the conventional barbecue sauce path, offers a refreshing twist to grilled delights. Originating from the inventive kitchens of Alabama, this sauce has etched its mark on the barbecue map, thanks to its distinctive flavor profile and versatility. The Genesis of a Culinary Staple The story of Alabama White BBQ Sauce begins with Robert Gibson at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. This innovative sauce was crafted not just as an accompaniment but as a central feature, generously applied to chicken before serving. Its base, unlike the tomato or vinegar foundations of its counterparts, is mayonnaise, which lends it a creamy texture and a unique ability to complement a wide range of meats. Crafting the Sauce The simplicity of making Alabama White BBQ Sauce is part of its charm. The ingredients are straightforward, yet each plays a pivotal role in achieving the perfect balance of flavors: Mayonnaise: The creamy backbone of the sauce. Apple Cider Vinegar: Adds a tangy kick, though white vinegar can be substituted. Dijon Mustard & Worcestershire Sauce: Provide depth and a slight tang. Garlic Powder, Onion Powder, Black Pepper, Salt: These seasonings round out the flavor, adding spice and zest. Here’s how to make your own Alabama White Sauce: Ingredients: 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 1 tablespoon Dijon Mustard 1 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder Salt and Pepper to taste Instructions: In a mixing bowl, whisk together the mayonnaise, apple cider vinegar, and Dijon mustard until well combined. Add the Worcestershire sauce, garlic powder, and onion powder. Mix thoroughly to ensure the spices are evenly distributed. Season with salt and pepper to your liking. For the best flavor, cover and refrigerate the sauce for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serving Suggestions: Alabama White Sauce is versatile and can be used as a marinade, dipping sauce, or a dressing for salads. It’s traditionally served with smoked or grilled chicken, but it also pairs wonderfully with pork, beef, and even as a zesty addition to your burgers or sandwiches. Featured Recipe: Smoked Chicken with Alabama White Sauce Marinate your chicken in a portion of the Alabama White Sauce for at least an hour before cooking. Smoke or grill your chicken to perfection. Serve with a side of Alabama White Sauce for dipping. This sauce is sure to become a favorite at your next barbecue. It’s a simple recipe with complex flavors that can elevate any cookout. Give it a try and let us know how it goes! Previous Next

Seriously the best veggie lasagna! This lasagna recipe is packed with bell pepper, zucchini and carrots, sautéed until golden and tender on the edges. Recipe yields one 9-inch lasagna, enough for 8 slices. < Back Veggie Lasagna Prep Time: 30 minutes Cook Time: 30 minutes Serves: 8 Level: beginner About the Recipe Ingredients Veggies and spinach 2 tablespoons extra-virgin olive oil 3 large carrots, chopped (about 1 cup ) 1 red bell pepper, chopped 1 medium zucchini, chopped 1 medium yellow onion, chopped ¼ teaspoon salt 5 to 6 ounces baby spinach Tomato sauce (or substitute 2 cups prepared marinara sauce) 1 large can ( 28 ounces ) diced tomatoes ¼ cup roughly chopped fresh basil + additional for garnish 2 tablespoons extra-virgin olive oil 2 cloves garlic, pressed or minced ½ teaspoon salt ¼ teaspoon red pepper flakes Remaining ingredients 2 cups ( 16 ounces ) low-fat cottage cheese, divided ¼ teaspoon salt, to taste Freshly ground black pepper, to taste 9 no-boil lasagna noodles* 8 ounces ( 2 cups ) freshly grated low-moisture, part-skim mozzarella cheese Preparation Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (youshould have a little over 2 cups sauce). Rinse out the food processor and return it to the machine. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time! Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve. NOTES CHANGE IT UP: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Mushrooms or butternut squash might be nice! MAKE IT GLUTEN FREE: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t done cooking in the time specified here. Reheated leftovers were ok, though.) Previous Next

Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! < Back Papas Rellenas (cuban potato meatballs) Prep Time: 30 Minutes Cook Time: 20 Minutes Serves: 24 Level: Beginner About the Recipe Papas Rellenas are a traditional Cuban snack. The fried mashed potato balls are filled with ground beef and other fillings for a delicious appetizer or main dish. It’s easy to adjust these to your liking – no two recipes are exactly the same! Ingredients Mashed Potatoes 4 large potatoes about 2 pounds (or about 4 cups if already prepared) 4 Tablespoons unsalted butter 2 egg yolks lightly beaten, (reserve whites) 1/4 cup whole milk (add slowly as you might not use it all) Salt and pepper to taste. Breading 1/4 cup all-purpose flour 1 cup bread crumbs 1 egg beaten 2 egg whites Picadillo 1 pound ground beef 1 medium onion diced 3 cloves garlic minced 2 Tablespoons olive oil 1/2 teaspoon smoked paprika or more to taste 1/2 teaspoon cumin or more to taste 1 pinch cayenne pepper 10 Spanish olives finely chopped 2 Tablespoons juice from olives kosher salt and pepper to taste oil for frying Preparation As an Amazon Affiliate, I may earn commission on qualifying purchases. What are Papas Rellenas? Papas Rellenas are Cuban potato balls. Our closest friends are 100% Cuban-American and I’ve learned that every Cuban party has trays of papas rellenas and croquettas (ham filled potato balls). The mashed potato balls are stuffed with picadillo – a filling made with ground meat, tomatoes, and other ingredients that vary by region. Every family has their own “secret” recipe for picadillo. Some recipes call for green peppers, some call for green olives with pimentos, some for tomato paste, and others for wine and tomato sauce. For my papas rellenas recipe, I wanted to give the picadillo a hint of smokiness. I added some smoked paprika and a pinch of cayenne. The stuffed potato balls can be served as an appetizer or main dish. This is also a great recipe to use up leftover mashed potatoes. And the shape of papas rellenas also makes a perfect hand-held school lunch. How to Make Papas Rellenas I learned how to make potato croquettes in cooking school, which are basically mashed potatoes with egg yolks, formed into cylinders, rolled in breadcrumbs and fried. These potato meatballs are similar. First you’ll need a batch of cold, firm, mashed potatoes. If using leftover mashed potatoes, warm them slightly and add beaten egg yolks. Or you can make the potatoes as instructed in the recipe below and store them in the refrigerator until you are ready to assemble the papas rellenas. Using about ¼ cup of stiff, cold potatoes, form a ball. Flatten the ball a bit and make a hollow indentation. Put about 1 tablespoon of the picadillo inside the indentation, then enclose the meat inside the potatoes, forming a ball. Roll each ball in egg, then in breading, and place on a baking sheet . Chill 2 to 4 hours. Repeat with remaining potatoes and meat. Heat oil in a deep-fat fryer or deep frying pan . I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in the pan. Using a slotted spoon, turn until the potato balls are golden brown on all sides, 2 or 3 minutes. Transfer to a clean baking sheet lined with paper towels. Keep them warm in the oven until all papas are fried. Can You Freeze Papas Rellenas? Yes! You can freeze them two ways. First, prepare them up to the breading, wrap well and freeze. This is the way I prefer, as they will taste freshest when cooked. Allow them to thaw in the refrigerator before frying them. You can also freeze them after they are cooked, but I only do this if we have leftovers. INSTRUCTIONS Mashed Potatoes Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before. Picadillo Heat olive oil in a large sauté pan over medium heat. Add onions and cook for a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute. Add ground beef stirring to break up meat. Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary. Breading Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl. Beat the 2 egg whites and 1 egg and place in a bowl. Assembling the Papas Rellenas Using about 1/4 cup stiff, cold mashed potatoes, form into a ball. Flatten the ball and make a hollow. Put about 1 tablespoon picadillo inside the indentation. Enclose meat in potatoes, forming into a ball. Place on a baking sheet. Repeat with remaining potatoes and meat. Roll each ball in egg mixture then in breading. Place on a baking sheet. Chill 2 to 4 hours. Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in a pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to a clean baking sheet lined with paper towels. Hold in a warm oven until all the papas are fried. Makes approximately 2 dozen, depending on the size. Previous Next

This seriously is the best lemonade recipe ever! < Back The BEST Lemonade Recipe In The World Prep Time: 5 minutes Cook Time: Serves: 6 Level: Beginner About the Recipe Ingredients 1 cup lemon juice 1 cup sugar (or sugar substitute) 6 cups of cold water Preparation Add water, lemon juice and sugar, stir until sugar is dissolved. Optional add ice or any fruit. Previous Next

Quick and easy breakfast pleaser for a crowd < Back Baked Oatmeal Prep Time: 10 Cook Time: 40 minutes Serves: 12 Level: Beginner About the Recipe Ingredients 3 cups Old-Fashioned oats 1 cup packed brown sugar 1 tablespoon cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs, beaten ½ cup butter, melted 2 teaspoons vanilla Assorted flavored yogurt Assorted fresh fruit and/or berries Preparation Mix oats, brown sugar, cinnamon, baking powder and salt together. In a separate bowl, mix milk, eggs, melted butter and vanilla together. Combine wet and dry ingredients and mix well. Pour into a greased 9x13 baking dish. Bake for 40 minutes at 350°F. Serve with yogurt and fresh fruit. Note: This dish can be prepared the night before and stored in the refrigerator until ready to bake in the morning. This can be eaten hot or cold. Leftovers can be microwaved. Previous Next