Friday, October 24, 2014

Zucchini Lasagna (Low Carb)

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One of my favorite dishes in the world is a meaty and cheesy lasagna.  But ever since I gave up eating pasta I have had to come up with alternate versions of this beloved dish.  I decided to use zucchini slices in place of the pasta and it worked out perfectly.  
 
I also made Lasagna Stuffed Peppers to satisfy my lasagna craving a few months ago and that got me thinking about what other vegetables I could use to replace the pasta in this dish.  I knew that zucchini has been making a big splash in the low carb world as a replacement for spaghetti noodles, so why not try them out for a lasagna. 

The key is to give the zucchini some color, but not cook them all they way through when you grill them.  You want the integrity of the zucchini to still be there so it can be used like a noodle and create your layers.  If you over cook the zucchini you will have a mushy lasagna and that's not good in my book. 

I love coming up with low carb ways to enjoy my favorite dishes.  I have a load more to try to recreate, but it's a delicious job as I conquer one dish at a time.




Zucchini Lasagna

by Curry and Comfort
Prep Time: 45
Cook Time: 30
Serves:  (6-8)
Ingredients
Meat Sauce:
  • 1lb of your favorite lean ground meat (I used beef)
  • large jar of tomato pasta sauce (45oz)
  • 3-4 cloves of garlic minced or grated
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1-2 tsp of brown sugar (to taste)
  • 1 onion diced
  • red pepper flakes to taste
  • salt and black pepper to taste
Ricotta filling:
  • 16oz of ricotta cheese
  • 1 egg
  • 1/2 cup Parmesan cheese
  • black pepper
Zucchini:
  • 4-5 large zucchini sliced 1/8th inch thick (tops cut off)
  • salt and black pepper
  • oil or cooking spray
Cheese:
  • 8oz of shredded mozzarella cheese
Instructions
1. Make the meat sauce by browning the lean meat well. Then add onions and garlic and salt and cook for 1 minutes. Add jar sauce and all remaining ingredients for sauce and simmer for 20 minutes. Taste for seasoning and finish sauce.
2. Next mix ricotta filling ingredients together and set aside.
3. Cut ends off zucchini and slice to 1/8th slices lengthwise. Season with a little salt and black pepper. Cook in a frying pan or griddle to slightly brown both sides, but not completely cook the zucchini through (zucchini should not be falling apart and slices must remain intact).
4. To assemble zucchini: place a little meat sauce on the bottom of an oven safe casserole dish. Then layer some zucchini slices (as you would lasagna pasta). Place half of the ricotta mixture then some grated cheese. Repeat layers (sauce, zucchini and ricotta). Finally end with meat sauce then some zucchini slices and remaining cheese.
5. Bake in a 375 degree oven for 30 minutes. Allow to sit for 20 minutes before slicing and serving. Enjoy.
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Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, October 23, 2014

Apple Pie

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It's Throwback Thursday so I brought out my yummy Apple Pie to say hello today.  I am totally digging apples these days.  My fruit bowl is full of apples since they are always on sale at the grocery store this time of year.   How could I not show my love of apples without sharing an apple pie recipe? 

I actually gave this recipe to my husband while he was out of town visiting his mother and there were declarations of this being one of the best apple pies they ever tasted from my mother-in-law and brother-in-law.  I loved all the praise.
Now, I am not a big pie baker, so I took help from the store when it came to the crust.  Actually, this pie came together in less than 15 minutes and the hardest part was waiting for it to bake in the oven.  


What I love most about this pie is that it's not overly sweet... there is a tartness you get from the granny smith apples and lemon juice that I love.   You will also love the wonderful aroma this pie gives your entire house with all the apple and cinnamon goodness wafting about everywhere.   Eat it straight up or with a big scoop of ice cream.  You will be happy either way. 

Apple Pie

by Curry and Comfort
Prep Time: 15
Cook Time: 60
Ingredients
  • 2 store bought crust (two usually comes in one box)
  • 8-10 apples (I used medium sized Granny Smith)
  • 2 tsp fresh lemon juice
  • 1/2 cup white sugar
  • 1/2 cup brown sugar (not packed tight into cup)
  • 2 tsp cinnamon (you can go less with or more with the cinnamon depending on your taste)
  • pinch salt
  • 1/4 -1/2 tsp fresh grated nutmeg
  • 2 Tbs flour
  • 2 Tbs cold unsalted butter cut into pieces
Instructions
1. Wash and peel apples then core and slice apples into wedges. I used an apple slicer/corer to do this
2. Add lemon juice to apples and toss well. Then add all the other ingredients (except for pie crust) and toss well.
3. Place the bottom of the pie crust into pie plate.
4. Pour all the apple mixture into pie pan. Dot with pieces of butter.
5. Place top crust and pinch edges together or use a pizza cutter to make the lattice strips and create a lattice shape on top. If you use a whole crust remember to put 3-4 slits into pie crust to vent the pie.
6. Bake in a preheated 375 degree oven for 55-60 minutes. Take out and allow pie to rest before slicing. Enjoy.
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Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.