Wednesday, November 9, 2011

Guest post

Hey everyone! I'm finally all stocked up for the holidays! I've got a whole bunch of new items in the shop - here are a few samples.

For Thanksgiving, I've got some subway art wall canvases.

And for Christmas I have both jewelry for holiday parties

And decorations for trees and gifts

And all of the items in the shop would make great Christmas gifts. Also, 50% of all profits from my sales go to charity. This month's charity is The Shine Project - working to send underprivileged students to college. Keep an eye out for a more detailed post on The Shine Project coming soon. Thanks, y'all!

Saturday, November 5, 2011

guest post

Hi everyone! I'm Cat with Stuff I Love! I am honored to be guest-posting here today and sharing a fun recipe with you!

I am crazy about Italian food. And lasagna is one of my all-time favorites. I'm sharing with you my From Scratch Lasagna recipe - ooey gooey cheese with homemade meat sauce *drool* I made this for my birthday the other night and paired it with garlic bread, broccoli and chocolate cake. Yum!!

So, without further ado:

From Scratch Lasagna

1 80z box lasagna noodles
2 tbsp olive oil
1 lb ground beef
1 medium onion, chopped
4 cloves garlic, crushed
2 tbsp fresh basil, torn
2 tsp oregano
2 tsp rosemary
dash pepper
2 cans crushed tomatoes
1/2 cup red wine
1 60z can tomato paste
3 tbsp balsamic vinegar
1 large container ricotta cheese
1/2 cup parmesan cheese
1 tbsp parsley
2 tsp basil
2 tsp oregano
16 oz mozzarella, shredded

(Note: I doubled the recipe so you will see twice the number of ingredients in the photos)

In large pan, sautee onion, garlic, beef, basil, oregano, rosemary and pepper in olive oil until meat is browned through. If desired, drain fat from meat.

Add crushed tomatoes and wine and simmer 15 minutes. Add tomato paste and vinegar and stir well.

Boil noodles according to package instructions. In large bowl, combine ricotta, Parmesan, parsley, oregano and basil. Drain noodles.

In 13"x9" casserole dish, layer 1/2 noodles, 1/2 meat sauce, 1/2 ricotta mixture and 1/2 mozzarella. Repeat with remaining ingredients. Bake at 350 for 45 minutes (or 60 minutes if lasagna has been refrigerated). Allow to stand 10 minutes before serving.

**To make a super-nutritious version, add a cup or so of shredded dark leafy greens, carrots, zucchini and/or broccoli to the meat sauce before simmering. Or, layer spinach between the meat and cheese mixtures when assembling.

It takes a little time to make, but it's totally ok to freeze and reheat so you can make ahead any time. And it is so worth the effort. Hope you enjoy!!
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