Well, I think we have had enough rain for a few days, so if it pleases everyone, I would like to ask for a few days of Sunshine. Is this ok?
Anyway, in between rain showers, we’ve had to try to get into our garden to pick our beans, broccoli and some of our cauliflower. I would like to share a couple of recipes that my family likes and hope you will enjoy them, as well.
Ingredients:
2 heads cauliflower
1 1/2 cups sour cream
1 1/2 cups shredded Cheddar cheese
1 tablespoon butter
1 cup bread crumbs
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch casserole dish.
Break cauliflower into florets, place in large covered saucepan and steam until tender.
Place cauliflower in casserole dish; gently stir in sour cream and cheese.
In a sauté pan over medium heat, melt butter; add bread crumbs and evenly coat.
Sprinkle bread crumbs over cauliflower mixture and bake for 25 to 30 minutes.
Ingredients:
8-ounces lasagna noodles (9 noodles)
1/2 cup (1/2 ounce) dried porcini or shiitake mushrooms
1 cup boiling water
1 large onion, chopped (1 cup)
1 large green pepper, chopped (1 cup)
2 medium carrots, chopped (1 cup)
4 cloves garlic, minced
2 tablespoons margarine or butter
4 cups chopped broccoli (flowerets and stems)
1 15-ounce container ricotta cheese
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup grated Parmesan or Romano cheese
2 eggs
1/4 cup snipped parsley
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 30-1/2-ounce jar meatless spaghetti sauce
1/4 cup grated Parmesan or Romano cheese
Directions: Cook lasagna noodles according to package directions; drain. Meanwhile, in a medium bowl combine dried mushrooms and boiling water. Let stand for 20 minutes. Drain and squeeze mushrooms, reserving liquid. Remove and discard mushroom stems. Coarsely chop mushrooms. Set aside.
In a large skillet cook onion, green pepper, carrots, and garlic in hot margarine or butter until tender but not brown. Add broccoli and 1/2 cup reserved mushroom liquid. Bring to a boil; reduce heat. Cover and simmer about 5 minutes or until broccoli is just crisp-tender. Stir in mushrooms.
In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup Parmesan or Romano cheese, eggs, parsley, thyme, marjoram, and pepper.
In a 3-quart rectangular baking dish evenly spread 1/2 cup of the spaghetti sauce. Arrange 3 lasagna noodles over sauce. Layer with half of the cheese mixture, half of the vegetable mixture, and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with 1/4 cup Parmesan or Romano cheese.
Cover and bake in a 375 degree F. oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Makes 8 servings.
Make-Ahead Tip: Prepare lasagna but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 24 hours. To heat, remove plastic wrap; recover with foil. Bake in 375 degree F. oven for 40 minutes; uncover and bake 20 minutes more or until heated through.
As an interesting substitute for the noodles, you can use thinly slices young zucchini. I am not sure how many uses zucchini has, but any time we can use one………bonus.
Stay dry! Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
