Basic Lasagna

12 oz ground sausage
1 cup chopped onion
1 diced bell pepper
2 garlic cloves, minced
14.5 oz can chopped tomatoes
8 ox can tomato sauce
6 oz can tomato paste
2 tsp dried basil
1 tsp dried oregano
1 tsp fennel seed (optional)
1/ 2 tsp salt
Pepper to taste
6 lasagna noodles (if gluten-free boil until al dente)
1 egg
15 oz ricotta cheese
½ cup grated parmesan or Romano cheese
1 TSP dried parsley or 3 TSP fresh parsley
8 oz shredded mozzarella

Brown meat with onion, bell pepper and garlic. Drain fat from pan. Add tomato, tomato sauce and tomato paste. Stir in herbs, salt and pepper taste. Simmer for 30 minutes or low heat. Taste and adjust seasonings to taste.

Preheat oven to 375F In a small bowl mix, ricotta, egg and parmesan or romano cheese. Unless using no-boil noodles, boil pasta.

In a 13x9x2” baking pan place 3 noodles lengthwise. Spread half of the ricotta mixtures evenly over noodles. Spread half of the meat sauce and mozzarella cheese. Top with remaining noodles, ricotta cheese and mozzarella.

Cook in oven for 30 - 35 minutes or until bubbly. Let stand for 10 minutes before serving.

Fried/baked chicken

Supposedly this tastes similar to KFC chicken. I like this recipe, but since i haven't eaten at KFC in 10 years I couldn't say if this is similar. Preheat oven to 4ooF. Butter a 13x9 baking pan. Or if frying heat lard in a pan.

6 chicken breast halves, soaked in milk for 20-30 mintues. If frying use fryer pieces.

In a pie dish or ziploc bag combine:

1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Put chicken in bag and shake or dredge through flour if using a pie pan. Bake in oven for 20-30 minutes. If frying, fry over medium heat for 10 minutes, turn chicken and fry for 30 minutes with lid on pan, or until juices run clear when pricked.

Cake Brownies

2 c. all-purpose flour
1 c. white sugar
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sour milk*
1/2 cup water
1 egg
1 egg yolk
1/2 cup shortening

Preheat oven to 400F.

In a medium mixing bowl combine dry ingredients. Make a well in the center. Add milk, water and shortening. Mix until combined. Beat in eggs for 2 minutes.

Pour batter into glass 13x9 baking pan. Cook for 20 minutes or until toothpick comes out clean.

*1 tsp lemon juice or white vinegar in a bowl, add enough milk to make a cup. Let sit for 5 minutes.

Black Bean Chili Rellenos

4 poblano peppers
15oz can black beans, rinsed and drained
1/2 chopped onion
2 garlic cloves, mashed
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
lard or canola oil for frying

Batter
3 eggs, room temperature
3 TBS Tapioca starch or flour
1 TBS water

Brush peppers with olive oil and place on a cookie tray. Place under broiler until skin blisters. Turn frequently. Put peppers into a glass bowl and cover with clear wrap to steam for 30 minutes. When cooled off, peel skin. Cut a 3"-4" slit in peppers. If desired remove seeds and membranes.

In a skillet cook onions and garlic in olive oil over medium heat until translucent. Add cumin and chili powder until fragrant. Mix in beans, salt and pepper. Spoon bean mixture into peppers.

Separate egg whites and yolks into separate bowls. Whip egg whites until soft peaks form (don't use a plastic bowl; egg whites won't get frothy). In separate bowl, beat yolks, water, flour and 1/2 tsp salt. Fold into egg white mixture, carefully.

Heat lard or oil in a skillet over medium heat. Spoon egg mixture into hot oil in the shape of pepper. Place pepper on top. Spoon some egg onto top of pepper. Flip pepper after 5 minutes of frying. Remove from skillet.

Lemon Poppy Seed Muffins

1 cup flour or gluten free all purpose flour
2 tsp. Baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup white sugar
2 tsp cooking oil
1/2 cup milk
2 eggs
Juice and zest from one lemon
2 Tbs poppy seed

Preheat oven to 350F.

In a mixing bowl combine flour, baking powder baking soda, salt and sugar. Make a well in the center. Add eggs, oil, milk, lemon juice and zest, and poppy seeds. Mix until combined. Don't over mix.

Spray muffin tins with non-stick spray or use paper baking cups. Spoon batter into muffin cups. Bake about 18 minuntes or until toothpick comes out clean. These muffins don't brown. Cool on a wire rack. Makes 12

Provencal Peppers

This recipe calls for yellow peppers to contrast with the filling, but red ones were on sale so I used those. I have even included pics :)

4 yellow bell peppers
1 TBS olive oil
1 red onion, sliced
1 zucchini, diced
4 oz mushrooms, sliced
1 garlic clove, crushed
14 oz can chopped tomatoes
1 TBS tomato paste
1/3 cup pine nuts (optional)
2 TBS torn fresh basil
1/2 cup shredded cheddar cheese
salt and pepper to taste

1. Preheat oven to 350F. Fill a saucepan with water and heat to boiling. While waiting for water to boil, heat oil in saucepan over medium heat. Add onions, zucchini, mushrooms and garlic. Saute for 3 minutes.

2. Stir in tomatoes and paste, then bring to a boil. Reduce heat and simmer for 15 minutes. Stir occasionally. Remove from heat and stir in basil and pine nuts.

3. Cut bell peppers in half lengthwise. Remove seeds. place in boiling water, 2 or 3 at a time, covering in water, to blanch for 3 minutes.

4. Place peppers in a long glass baking dish. Fill them with vegetable mix. Cover dish with foil and bake for 20 minutes. Remove foil and sprinkle with cheddar and cook uncovered for 5-10 minutes.

Serve with brown and wild rice or garlic bread.

Sun-dried Tomato and Parmesan Carbonara

6oz tagliatelle pasta (I didn't have any, so I used spaghetti)
10 sun-dried tomatoes in olive oil, drained
2 eggs, beaten
2/3 cup heavy cream(If you don't have any just add 1Tbs butter to 2/3 c. whole milk)
1 Tbs whole grain mustard
2/3 cup finely grated Parmesan cheese
12 torn, fresh basil leaves (start with 8 and then add more as needed. Fresh is VERY strong)
salt and pepper to taste

Boil pasta until al dente. Remove from heat.

Cut tomatoes into small pieces. Beat eggs, cream and mustard in a mixing bowl until smooth and combined. Don't let mixture get frothy.

Drain pasta. Put pasta on low heat. Mix in cream mixture, Parmesan, tomatoes and basil leaves. Cook on low for one minute or until mixture thickens. Salt and pepper to taste.