Thursday, April 16, 2009

Vegetable Korma

I got this recipe from a blog. I didn't put everything in (like the raisins and cashews although I wish I'd remembered to buy them because that would have been good). We all loved it. I didn't add the cayenne pepper because we're wimpy when it comes to spices. One of my favorite Indian foods is naan bread. She recommended using leftover pizza dough to make naan. It was fabulous dipped in the korma.

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves
2 teaspoon grated ginger
1 (8 ounce) can tomato sauce
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 cup water
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1 cup chopped potatoes or cauliflower
1/2 cup green peas
1/4 cup raisins
1/3 cup cashews
1/2 cup heavy cream
1 teaspoon honey
salt to taste

Saute onion in oil and cook until tender. Mix in garlic and ginger and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, garam masala, 1 tsp. salt and cayenne if desired. Place mixture in blender, pour in water, blend until smooth. Pour sauce into a pressure cooker or stove top pot. Mix in carrots, potatoes, pepper and beans. Bring to a boil. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Or pressure on high for 4 minutes, natural release. Stir peas, raisins, nuts, cream and honey into the pot with the vegetables. Heat through. Season with salt to taste.

Easy Vegetable Lasagna

According to the website Simplify Supper (where I found this recipe) it's a Weight Watcher's recipe. My kids don't like it as well as regular lasagna but I think it's great and it's SO easy.

28 ounces spaghetti sauce
6 Uncooked Lasagna Noodles
15 ounces Fat-free ricotta cheese
6 ounces fresh baby spinach
8 ounces fresh sliced mushrooms
8 ounces low-fat mozzarella cheese

Preheat oven to 375. Spread 1/3 of the sauce on bottom of l9x13 casserole dish. Arrange 3 noodles in a single layer over sauce. Top with all of the ricotta cheese and vegetables, another 1/3 of sauce, and 1/2 of mozzarella cheese. Then add remaining noodles in a single layer. Spread evenly with remaining sauce. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before serving.

Tuesday, April 7, 2009

Heavenly Fruit Dip

This is a new recipe that we had the other night at our visiting teaching interviews. It is amazing. Isaiah ate all my strawberries and grapes and I was just dipping my fingers in. The only sad thing is that marshmallow cream has egg in it, so Luke couldn't have it.... but more for the mommy!

1 8 oz. container of strawberry cream cheese (softened)
1 7 oz. container of marshmallow cream

Mix and devour with the fruit of your choice. Mmmm.