SANDRA'S ALASKA HEARTY FALL VEGETABLE LASAGNA (Downsized)

You'll never miss the meat with this hearty veggie lasagna,
it's full-flavored and scrumptious,
especially when served with sides of
warm and crispy garlic bread
and a garden salad tossed with a freshly made vinaigrette...

Servings: (4-6)

Prep: 20 Mins.

Bale: 1 hour

INGREDIENTS

White Sauce

1-1/2 cup 2% low-fat small curd cottage cheese

2 tablespoons shredded Parmesan, plus more for topping

1 large egg, beaten

1 garlic clove, minced

1/2 teaspoon dry onion granules

2 tablespoons freshly julienned basil (from my garden)

1 teaspoon dry Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon seasoning salt

1/2 teaspoon freshly ground black pepper

Pasta

10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes)

--drain, then pull apart using tongs to cool slightly

Sautéed Vegetable mixture

2 tablespoons Olive Oil

4 mini bell peppers: 2 orange, 2 red, diced (from my garden)

1/4 yellow onion, diced

2 medium zucchini, cut in half lengthwise, then sliced into 1/4" half moons

1/2 teaspoon garlic granules

Pinch of kosher salt

1/4 teaspoon pepper

Shredded Cheese Mixture

2 cups shredded low-fat mozzarella cheese

1 cup shredded Italian blend cheese

Marinara

4 cups marinara sauce (either your favorite store bought, or my homemade recipe; CLICK LINK)

METHOD

Preheat oven to 350F. Set aside an 8x8" square glass baking dish, including a baking sheet to set it on top of while baking (to prevent potential spillage).

In a medium bowl, combine all of the white sauce ingredients; set aside.

Prepare the pasta, as directed above.

In a large non-stick skillet, add the olive oil and heat to medium-high heat. Add all the ingredients and sauté for 7 to 9 minutes, just until the onions are translucent but not browned. Remove from heat to slightly cool.

To arrange the lasagna, add enough marinara to cover bottom of baking dish.  Lay a layer of lasagna noodles, overlapping slightly to cover marinara.  Add enough marinara to cover noodle layer.  Add 1/3 of the sauce mixture, 1/3 of the cheeses, and 1/3 of the vegetable mixture. Repeat laying from the noodles in the opposite direction 1 more time.

To finish, topping off, add the final layer of the vegetable mixture, the remaining cheeses, then top by drizzling 4 strips of marinara across the top (as in photo), then sprinkle the marinara strips with parmesan.

Bake for 40 minutes covered, topped with parchment then foil, for 40 minutes. Uncover (save the parchment and foil to store in frig later if you have leftovers), then continue baking for 20 minutes until top cheesy portions turn golden brown and delicious. Let stand, uncovered, for 15-20 minutes to set prior portioning out and serving.~ Enjoy!

SANDRA’S ORGANIC FALL HERB GARDEN SALAD with LEMON-HONEY-DIJON VINAIGRETTE

A robustly delicious salad

that perfectly accompanies

any entree...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

Vinaigrette:

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

Salad:

6 cups mixed herb and salad greens

6 radishes, cut in half and sliced

2 roma tomatoes, each cut into 8 wedges

1 tablespoon julienned red onion

¼ orange bell pepper, chopped

½ cup sliced celery

½ cup shredded mozzarella cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

METHOD

Place all vinaigrette ingredients into all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.

Meanwhile, gently toss salad ingredients in a medium bowl.

To serve, distribute salad ingredients among four salad bowls, then drizzle each with desired amount of vinaigrette. ~ Enjoy!

Tip:  I recently served this delicious salad with Sandra's Awesome Albacore Tuna Noodle Casserole:

Sandra's Awesome
Albacore Tuna Noodle Casserole

EASY PUMPKIN CRÈME BRÛLÉE

This is one of my most favorite desserts of all time...

Yields: (6 individual ramekins)
Prep: 15 mins. | Bake: 30 to 35 mins.

Posted: By Sandra http://sandrarecipeblogsite.blogspot.com/

INGREDIENTS

· 3 cups heavy or whipping cream
· 2 tablespoons dark Jamaican rum, (optional)
· 1 teaspoon pumpkin-pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· pinch of salt
· 1 cup granulated sugar, divided
· 8 large egg yolks
· 1 (15 oz.) can pure pumpkin, (not pumpkin pie mix)

METHOD

Preheat oven to 325 degrees F.

In heavy-bottom medium saucepan, with wire whisk, mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat.

Meanwhile separate the eggs, retaining just the yolks in large bowl. With a whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.

Place six (8 oz.) broiler-safe ramekins or custard cups in large roasting pan. Pour cream mixture evenly into ramekins. Carefully pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven, and bake for 30 to 35 minutes, just until set (mixture will still be slightly soft in center). Remove from oven and transfer ramekins to wire rack to cool at room temperature. Cover and refrigerate until well chilled, at least 3 hours.

Remove from refrigerator and allow to reach room temp., about 30 minutes. Just before serving, from remaining 1/4-cup sugar, sprinkle 1-1/2 teaspoons evenly over the top of each custard.

Preheat broiler in oven.

Place ramekins on baking sheet for easier handling. With broiler rack at closest position to heat source, broiling custard 2 to 4 minutes, just until sugar melts and caramelizes– watch closely (see photo).

Serve immediately – you’ll be in heaven!

SANDRA'S SUCCULENT APPLE BUNDT CAKE

You'll be making this cake often 
during the summer
and fall apple season...

Servings: (12)
Prep: 20 mins. |
Bake1 hr. 30 mins.

Posted by Sandra

INGREDIENTS

***Cake
2 cups granulated sugar
3 eggs
1-1/2 cups canola oil
1/4 cup freshly squeezed orange juice
1 teaspoon of freshly grated orange zest
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine-grained kosher salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups apples, peeled and finely chopped (about 3 medium apples)
1 cup shredded coconut (I prefer to slightly brown mine in a dry skillet beforehand)
1 cup raisins

***Sauce
1/4 cup unsalted butter
1/2 cup granulated sugar
1/4 cup buttermilk
1/4 teaspoon baking soda

METHOD

Preheat the oven to 325 degrees. Spray the bundt pan with baking oil, and set aside.

In a large bowl, with a hand mixer combine the sugar, eggs, oil, orange juice, flour, baking soda, kosher salt, cinnamon and vanilla extract; and mix until combined. With a wooden spoon, fold in apples, coconut, and raisins into batter. Pour the batter into the prepared bundt pan and bake for 1 hour and 30 minutes, or until a toothpick inserted comes out clean.

Adding the sauce 
so it absorbs into cake...

Meanwhile, just before the cake is done, begin making the sauce by melting the butter in a medium saucepan over medium heat. Stir in sugar, buttermilk, and baking soda, and bring to boiling point while stirring constantly, and then boil for 1 minute, and remove from heat. With a long skewer, poke holes into the hot cake, and then pour 1/2 the sauce over it - to help the sauce absorb into the cake use a pastry brush until sauce disappears.  Pour the remaining 1/2 of sauce over cake and continue letting it absorb using a pastry brush until sauce is fully incorporated.  Let cake stand in bundt pan for 1 hour, and then remove the cake by flipping it onto a rack to finish cooling. - Enjoy!


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Tip: I like to serve this wonderful cake with french vanilla ice cream and/or whipped cream.  You can also make this cake using alternate dried fruits, mixed nuts, and so on.

SANDRA's DECADENT SWEET POTATO MERINGUE TART

A simple dessert to make
that is off-the-charts on
presentation and taste...

Servings: (8)

Posted by Sandra
Prep: 20 mins. |
Bake: 1 hr. total

INGREDIENTS

***Sweet Potato Tart
3 cups peeled, cubed, and boiled sweet potatoes just until tender, drain and cool
3/4 cup sugar
1/4 cup brown sugar
1/2 stick melted butter
4 eggs, beaten
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 teaspoon freshly grated orange zest
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1-1/2 cups evaporated milk (or one 15 oz. can)
10-inch unbaked pie crust (or use this recipe: Pie Crust - Homemade)

***Meringue
3 egg whites
¼ cup sugar
¼ teaspoon cream of tartar

METHOD

Preheat the oven to 450 degrees.

Mash the cooled sweet potatoes.  For the filling, using an electric hand mixer, combine the potatoes, both sugars, melted butter, beaten eggs, vanilla, salt, orange zest, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the tart crust, and bake for 15 minutes.

Decrease oven temperature to 350 degrees, and continue baking for 45 minutes, until a knife inserted in the center comes out clean. Place the tart on a rack and cool to room temperature before covering with meringue and re-baking.

Preheat the oven once again to 350 degrees.

Meanwhile, for the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in 1/4 cup sugar 1 tablespoon at a time, and add the cream of tartar. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a spatula, spoon the meringue onto the tart, forming peaks. Make sure the meringue touches the crust all around edges (or it will pull away during baking). Bake for 10 to 15 minutes, or until lightly browned. Cool and serve. - Enjoy!

SANDRA'S ZUCCHINI MEDALLIONS with CHIPOTLE DIPPING SAUCE

A surprising delight that I invented out of too
many zucchinis on-hand, and these are
now one of our top favorite appetizers
that are crunchy on the outside and moist
and delicious on the inside...(We eat them like popcorn ;)

Servings (4)
Prep: 5 mins |
Cook: 4 to 6 mins

Posted by Sandra

INGREDIENTS

***Medallions:
· 1/4 cup yellow corn meal
- 1/2 cup all-purpose flour
· ½ teaspoon garlic powder
· ½ teaspoon onion powder
· 3 tablespoons parmesan, grated
· 1/4 teaspoon cayenne
· 2 eggs, beaten with a tiny bit of water
· 2 medium zucchini, sliced ¼” thick (pat dry)

***Chipotle Dipping Sauce:
· 4 tablespoons mayonnaise
· 1 chipotle pepper in adobo sauce, finely chopped (I freeze the remaining to use in recipes later on)

METHOD

Heat 1/2" of canola oil in an electric skillet to 350 degrees. Meanwhile, mix together the dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.

Add the corn meal, flour, garlic powder, onion powder, basil, Parmesan, and cayenne in a shallow medium dish, and set aside.

In a small shallow dish, beat the eggs with a tiny bit of water and set aside.

Working in small batches, toss the zucchini medallions in the beaten eggs, then coat in the cornmeal mixture to cover completely.  Place breaded zucchini medallions into the oil for 2 to 3 minutes, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkle of kosher salt while hot, cool for a couple of minutes, and serve with dipping sauce on the side, along with carrot and celery sticks if you wish.


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Note: I discovered many also prefer dipping the medallions in prepared ranch or blue cheese dressing as an appetizer, so I usually provide both; plus I serve mine on the side as a tasty veggie side dish to most any meal.

SANDRA'S ROASTED FALL ACORN SQUASH

A spicy and sweet roasted acorn squash that is
a perfect side dish to most any entree...

Serves: (4)
Prep Time: 10 min |
Roast Time: 45 min to 1 hr

Posted by Sandra

INGREDIENTS

2 acorn squash, cut in half lengthwise
4 tablespoons butter, softened
2 tablespoons maple syrup
Kosher salt, to taste
Cayenne pepper, to taste

METHOD

Preheat oven to 400 degrees.

Wash and dry squash, and then cut in half lengthwise (along the ribs); be super careful. Scrape seeds and pulp from the insides with a spoon and discard.

In a small bowl combine the softened butter with the maple syrup, spread inside of each half with mixture, and then lightly dust all four halves with kosher salt and cayenne pepper.

Place halves cut side up on a baking dish lined with foil.

Bake for 45 minutes to one hour until soft, which will have a pool of goodness in the middle of each half.  Use a pastry brush to evenly distribute pooled sauce on both halves of acorn squash.  Stand to let cool for 10 minutes before serving. - Enjoy!