Wednesday, July 15, 2015

Summer Veggie Lasagna...

Two things I love about summer...fresh herbs and summer squash.I could eat summer squash almost everyday, seriously I could. So you would of thought I won the the lottery when I found my first summer squash ready in my garden. I don't  know where it came from to tell  you the truth because my other plants aren't showing much yet but, this beauty was there.
It was a stormy day yesterday so I felt it was a good day to make lasagna. I grabbed some Basil and French Tarragon for my sauce and got started.

Now when it comes to my sauce I am a purest. I wanted a very light sauce for this summer dish...Onion, Basil, S&P a touch of sugar, Olive Oil, Parmigiano Reggiano cheese..The fewest ingredients as possible. I added some French Tarragon this time (why you ask??? because I had it growing ;-))  and let's just say I won"t leave home without it again!

I added some other summer veggies I had in the fridge which included zucchini and sweet peppers. I had some broccoli that needed using so I threw that well. I was told last night that this was Rock Star worthy. So I give it to you now...let's face it we all want to be a rock star at some point and I can't sing a lick so I  will do it through food!
Summer Veggie Lasagna
  • 1 yellow squash mine was large so you may need two depending on size.
  • 2 Zucchini
  • 2 Sweet Red Pepper
  • 2 cups Broccoli florets cut small
  • 1 box Lasagna noodles
  • 1 large container ...I used the biggest the store had ... of good quality Ricotta cheese
  • Fresh Mozzarella cubed, 1 large log or ball
  • Grated Parmigiano Reggiano cheese 1/2 cup 
  • 1 cup shredded Mozzarella for topping
For the Summer sauce 
  • 2 Cans Chunky tomatoes sauce 
  • 1 large Sweet Onion
  • a bunch of French Tarragon 
  • a bunch of fresh Basil
  • S&P
  • Sugar in the Raw
  • Olive Oil
In a pot heat your olive oil,about 3 TBS and add diced sweet onion. When it starts to sweat add the Tarragon. Saute for about 5 min. Add your tomatoes, S&P, sugar. Now cook at a good simmer for about 25 minutes. Add some grated cheese and at last minute before finishing cooking add the Basil last. Turn off heat.
Cook your noodles, drain and set aside..make sure they are Al Dente so they don't get too mushy when you bake the lasagna. Slice your squashes very thin and as well as other veggies so they cook rather quickly while baking.

Now spread some sauce in the bottom of your lasagna we start the layers.
  1. Noodles
  2. Sauce
  3. Ricotta cheese 
  4. Veggies
  5. Fresh Mozzarella
  6. S&P
  7. Repeat 
Top with shredded Mozzarella cheese and bake covered at 375 degrees Fahrenheit till bubbling about 40 minutes and another 5 uncovered. 

 Guess what, we had another storm today ... we woke up to it this morning... but it was a good storm ...distance rumbles and a nice rain...the kind that sounds good and makes you feel very cozy. I really like a dark morning sometimes especially in the  slows the pace even more...don't you think?? The other thing that was good about it...I didn't  have to go running for cover in the basement! However, I caught a few pics outside before it started coming down so hard. I love capturing raindrops on the flowers <3

Be well,

P.S. Let me know if you achieve Rock Star status as well after you make the Lasagna ;-)

Sunday, July 12, 2015

Summer so far...

It started out like this...favorite summer foods. A yoga retreat in May in the middle of the gorgeous fields below and the sweet flowers and sounds of summer...


It was a very busy spring cleanup after a long cold winter. All of May was graduation party after graduation party. I had everything in order to start my summer gardening. I got the veggie boxes planted...the patio planters planted...the deck all set up...the lawn never looked so good...I finished two swaps I was involved had  been quite busy and WE WERE READY TO START SUMMER and we were off and running! 

Then one evening this huge line of storms came through our area and BAM. All that work was for nothing. Tornado force winds and apparently a few touchdowns came through our area like Godzilla onto Japan!! We lost 5 100 yr. old trees and bushes. The lawn was torn apart by the trees coming down. Days without power and internet... we have a generator to supply us water and a few lights. Thankfully we no one was hurt.  It was actually quite amazing! However our town and neighbors we all worked together to help everyone clean up and remove dangerous hanging branches and such. 

So we are back up and running and have had family visiting for 12 days and it is great...but I am ready to get  back to projects!! The sewing machine is calling my name and the basket of yarn is as well. I started the My Small World Quilt by VeryKerryBerry and I adore it. I haven't gotten extremely far but as you can see above, but this week I will definitely make some progress! The gnome embroidery designed by me was for the mini quilt for KidGiddygnomeswap on Instagram. I adore drawing and stitching up these patterns!

The Sandwich...Tomato, Cucumber and Cheddar with  Basil Mayo:
  • Thin sliced tomato and cucumnber 
  • High quality cheddar cheese sliced as well
  • While grain bread...I use a fresh baked from our local Wholefoods
  • 2 Tbsp.Mayo with 4 or 5 chopped Basil leaves mixed together
  • Salt & Pepper
That's it ...simple quick and perfect for a hot summer day!

So whats next...working on my quilt...and a cross stitch SAL( I'll share more later) and I want to start reading the Outlander books as I was addicted to the series...and really how can you not be with this guy...

You can now wipe away your drool...;-)
Be well, Ming