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I found this recipe in my most recent issue of Everyday Cooking by Martha Stewart. I was flipping through the magazine the other day looking for dinner inspiration, knowing that I had some tired broccoli sitting in the fridge. I felt it was my lucky day when I came across this recipe. I really enjoyed the dish. It was very quick to put together and it was very satisfying to eat. It was great as a leftover too. All that said, I think it was missing a little something. Not sure exactly what – a little more garlic perhaps? Some more lemon? More pepper? It was very good, but needed a little extra punch.
Many recipes that I come across suggest that you save some of the pasta water. I usually don’t. When making this, you definitely want to save some of it. You’ll use it to thin out the pesto when you mix it into the pasta. Do make a point to save some. Don’t ignore the instruction like I usually do!
I’ll most certainly make this again, especially if I have tired broccoli kicking around and I don’t feel like making soup. If I come across that magic ingredient that pumps this recipe up a notch, I’ll let you know. If you figure it out, please let me know.
Pasta and White Beans with Broccoli Pesto
Recipe from Martha Stewart
Coarse salt and ground pepper
1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
10 ounces short pasta, such as fusilli
5 teaspoons extra-virgin olive oil
1/2 ounce Parmesan, finely grated (1/4 cup), plus more for serving (optional)
1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
1/2 cup packed fresh parsley leaves
1/2 small garlic clove
In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.
Yield: 4 servings
One year ago: Carrot Coconut Milk Soup
Two years ago: Mexican-Style Slaw with Jícama, Cilantro and Lime
Three years ago: Vanilla Brown Sugar Breakfast Polenta
Four years ago: Chick Pea Soup
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When I saw these burgers pictured in a magazine, they looked exactly like hamburgers to me. When I made them, they also looked a lot like hamburgers. Once you bite into them though, they taste like a burrito. These are one of the better bean burgers that I have eaten. I still love Mark Bittman’s bean burgers which I make with chick peas, but these are equally as good. Topped with fresh salsa and some avocado, they’re really incredible. If you don’t have salsa and avocado on hand, I think ketchup would be a good second choice. I love the southwestern flavor of these burgers from the fresh cilantro, scallions and spicy cheese. These will now become part of our regular dinner repertoire.
My husband loved these too, but on his first bite, he commented that the burgers lacked structural integrity. Seeing the salsa fall out of the back of his bun, I decided to press down on the top of my bun while it was still sitting on my plate, and that seemed to do the trick. Nothing fell out of my burger. This recipe says it serves four, but in my book, it only serves 4 if you’re serving a side dish with it. I could easily haven eaten two of these burgers in one sitting.
Did the boys eat these? Nope. I hope they come to their senses one of these days.
Black Bean and Pepper Jack Burgers
Recipe from Fine Cooking, June/July 2012, No. 117
1/2 cup rolled oats
1 15.5-oz. can black beans, rinsed and drained
1 large egg
1 tsp. ground cumin
Kosher salt
2 oz. finely grated pepper Jack cheese (1/2 cup)
1 large scallion, minced
2 Tablespoons chopped fresh cilantro
1 Tablespoons olive oil; more for the plate
4 whole-wheat hamburger buns, toasted
Jarred chunky salsa (fresh, if possible), for serving
Sliced avocado, for serving
Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.
With wet hands, form the bean mixture into four 1/2-inch-thick patties and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes to let the burgers set up.
Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and swirl the pan to coat the bottom. Cook the burgers until browned, with a good crust, 2 to 3 minutes; then carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve the burgers in the buns, topped with the salsa and avocado.
Yield: 4 burgers
One year ago: Strawberry-Orange-Vanilla Smoothie
Two years ago: Shortbread Cookies
Three years ago: Sweet Potato Bread
Four years ago: Asian Salmon Burgers
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I succumbed to a bag of Reese’s Peanut Butter Cup eggs at an after Easter sale (my all-time favorite candy). They were 50% off and I did an unfortunate thing by walking into the store hungry. Once I got them home, I didn’t want to eat them all straight out of the bag (which I easily could have done), so I gave some thought to how to cook with them. Thanks to a basic recipe by Mark Bittman, this is what I came up with. They were really, really good and I’ll definitely make them again. It’s a great way to use up extra peanut butter cups if you have them kicking around.
Three out of the four boys gave them a double thumbs-up. The one that lives on peanuts and peanut butter sandwiches didn’t care for them. I guess he eats so many peanuts as it is that he didn’t want to taste them in his dessert as well. It was definitely his loss.
Peanut Butter Cup Blondies
Recipe adapted from How to Cook Everything by Mark Bittman
8 tablespoons (1 stick) unsalted butter, plus a little for the pan
1 cup brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/4 cup creamy peanut butter
pinch of salt
1 cup flour
8 Reese’s Peanut Butter Cups, chopped into large chunks
Preheat your oven to 350 degrees F. Grease either an 8 or a 9″ square baking pan or line the pan with aluminum foil and grease the foil.
Melt the butter over low heat. Stir until it is just melted. Don’t let the butter brown. Using a mixer, mix in the sugar, vanilla and egg. Mix in the peanut butter and the salt. Stir in the flour, making sure that you don’t overmix the batter.
Pour the batter into the prepared pan. Sprinkle the peanut butter cups on top of the batter. Bake for 20 – 25 minutes, or until barely set. Cool on a rack before cutting.
Yield: ~12 brownies
One year ago: Caramels
Two years ago: Yucatán Pork Tenderloin
Three years ago: Carole’s Country-Style Spare Ribs
Four years ago: Buttermilk Bran Muffins
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The weather has been a little wacky in NYC this month. We had some unseasonably warm weather in March. Unfortunately that didn’t continue in April, which has been quite cold. After March, I thought I’d be able to put our winter clothes away. No such luck. Anyway, I mention the weather because I made this great Shepherd’s Pie the other day. It’s something I’d tend to make during the winter months, but we’ve had some pretty chilly April days, making me want to turn the oven on.
This Shepherd’s Pie is totally vegetarian and you won’t even miss the meat. It has chopped up veggie burgers in it, which make it seem like you’re eating meat. My friend Chris mentioned the recipe to me a couple of weeks ago, and she raved about it, so I knew I had to try it. I found the recipe online. It’s from a vegan cookbook. You can easily make this a vegan dish, but mine became vegetarian as I tossed a block of cream cheese into my mashed potatoes along with some butter and heavy cream. (They were delicious!) Leave the dairy out of your mashed potatoes and you have a perfect vegan entree.
The recipe calls for mushrooms. I don’t like mushrooms, so I substituted extra carrots. I also had a half pint of grape tomatoes that were starting to look a little tired, so I tossed those in as well. You can play with the vegetables as you like. The grape tomatoes were ok in this recipe, but I’m not sure I’d toss them in next time I make this. The recipe also calls for marjoram, which I didn’t have, so I tossed in some dried oregano instead. I found that I had to add a little more vegetable broth as the veggies were cooking because they started looking a little dry to me.
I recommend putting the Shepherd’s pie on a cookie sheet when you bake it. I didn’t use one and mine bubbled over the side of the dish and ended up burning on the bottom of my oven.
I loved this so much that I’m planning to make it again this week. It’s great hot out of the oven, or as microwaved leftovers. It’s really so good.
Ultimate Shepherd’s Pie
Recipe from GlobalVeganKitchen.com
2 tablespoons olive oil
1 large yellow onion, chopped
1 large carrot, chopped
4 ounces white mushrooms, chopped
1 tablespoon tomato paste
2 tablespoons tamari soy sauce (or regular soy sauce)
3/4 cup Vegetable Stock
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1 teaspoon minced fresh marjoram or 1/2 teaspoon dried
Salt and freshly ground black pepper
2 teaspoons cornstarch dissolved in 1 tablespoon cold water
3 vegetarian burgers, thawed and chopped
1/2 cup frozen peas, thawed
1/4 cup ground walnuts
3 cups mashed potatoes
1/4 teaspoon sweet paprika
Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until tender, about 5 minutes. Add the mushrooms and cook 3 minutes longer, stirring occasionally.
Stir in the tomato paste, soy sauce, vegetable stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.
Spoon the filling mixture into a lightly oiled 2-quart baking dish. Stir in the chopped burgers, the peas, and the walnuts. Taste to adjust seasonings.
Spread the mashed potatoes over top. Sprinkle with paprika. Bake until hot and bubbly and the top is golden brown, about 30 minutes.
Yield: 4 servings
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If I didn’t know better, I’d guess that this was a photo of scallops.
I enjoy gnocchi but never attempted to make them before. I don’t know why I waited. These were a cinch to make – they came together in less than 30 minutes. Most of the gnocchi recipes that I have seen in the past contained potatoes and I had heard that they were challenging to make. I was intrigued when I found this recipe that contained ricotta instead.
The dough will be very soft when you mix it, so use plenty of flour on both your hands and on the surface where you’re going to roll them. If the dough gets too soft, you can always refrigerate it for a bit, or toss the dough into the freezer, so it firms up.
The gnocchi freeze very well. Freeze them individually on a cookie sheet and when frozen, put them into an airtight container.
Ricotta Gnocchi
Recipe from Gourmet.com
2 cups whole-milk ricotta (1 lb)
2 large eggs, lightly beaten
1 1/2 cups grated Parmesan cheese (3 oz), divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig
1/4 teaspoon chopped garlic
Stir together ricotta, eggs, 1 cup Parmesan cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
Shape dough on a well-floured surface with lightly floured hands into 4 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through, 3 to 4 minutes per batch. Gnocchi will float to the top of the water when they’re cooked. Lift out with a slotted spoon and drain in colander, or put them directly into the butter sauce, if it’s ready.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 4 minutes. Once the butter has browned, add 1/4 tsp. of garlic. Cook for an additional minute.
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
Yield: 4 servings
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I made these cookies to bring to a PTA meeting about a week ago and I thought they were delicious! I really love lemon desserts, and these cookies reminded me of cookies that I used to buy when I was little. There were three cookies wrapped in a plastic wrapper. I think the wording on the front of the label was in green and yellow. I can’t remember the brand, but the cookies were really good, and an awful lot like these. The company sold chocolate cookies, three to a package as well. I really liked those too.
If you’re going to make these, please do use the fresh lemon zest. It really adds some great flavor to the cookies. When I zest lemons, I use a micro-plane grater. If you don’t have one, I highly recommend that you pick one up. They’re not expensive, and they make zesting citrus so easy. I also use my zester for grating fresh nutmeg and Parmesan cheese. Once you’ve had freshly grated nutmeg, you’ll never go back to the pre-ground spice in a jar. It really is that much better, but I digress. Back to the cookies.
Don’t skip rolling the cookies in sugar. It may seem like you’re using a lot of sugar in the recipe, but the sugar on the outside is key. It gives the outside of the cookies a little crunch, while the inside stays soft. If you want the cookies to continue to remain soft, wrap them tightly after they cool. If you leave them uncovered overnight, you’ll end up with a very crispy cookie in the morning. These are going to become part of my regular cookie rotation, especially in the spring, they’re that good.
Three out of my four boys liked these. The pickiest eater gave them a thumbs-down. Go figure.
Lemon Sugar Cookies
Recipe from Two Peas and Their Pod
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
3 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets, about 1 1/2 inches apart. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.
*To keep cookies soft, store cookies with a slice of bread in an air tight container.
Yield: ~3 dozen cookies
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With four boys in the house, we have a lot of Easter candy kicking around. This year, the boys received some really nice chocolate bunnies, which they passed over to eat their Sour Patch Kids, jelly beans and other non-chocolate treats. Although I think they’re crazy, I happily put the bunnies in the freezer so I could ultimately cook with them.
These brownies are delicious and they’re a great way to use up extra chocolate Easter bunnies! In addition to being delicious eaten by themselves, they’re great with a scoop of vanilla ice cream.
You can either use a postage scale to measure 9 oz. of chocolate, or if you’re using bunnies, most chocolate bunnies have their weight indicated someplace on their wrappers.
I make this recipe in a single pot. I mix everything right into the pot that I use to melt the chocolate. I love that there are so few dishes to wash at the end. I have made these a couple of times now and I have used waxed paper in my pan both times. I might try to make the recipe next time without it. I figure I might have difficulty getting the first brownie out of the pan, but I think I’ll be ok after that. I’ll let you know how I do.
Milk Chocolate Brownies
Recipe slightly adapted from Tate’s Bake Shop Blog
1/2 cup salted butter
9 ounces milk chocolate, chopped
1/2 cup sugar
2 teaspoons vanilla
2 eggs
3/4 cup all purpose flour
1 tablespoon cocoa powder
A pinch of salt
Preheat oven to 350 degrees. Butter and line with wax paper an 8 inch square baking pan. Let the waxed paper hang out over two edges so the brownies can easily be removed from the pan when their cooked.
In a small saucepan, melt butter and chocolate, stirring til just melted. Add sugar and vanilla. Add eggs one at a time, beating well after each one. I use a spoon. No need for a mixer. Stir in flour, cocoa powder and salt. Spread mixture into prepared pan.
Bake for 20 minutes or until a wooden toothpick comes out with a few crumbs. Better to underbake than overbake!
Yield: 16 – 2” squares
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Despite what the food looks like (I actually think it looks a little like dog food – is that terrible to say?) I found it to be incredibly delicious and I was sad when I finished the last bowl. I could have eaten this for lunch for a week without getting sick of it. I love the combination of curry and coconut.
This is based on a recipe that I found in a book by Mark Bittman called Food Matters. He makes it as a fairly liquidy soup, but I prefer things like this as stews, which use less liquid. This can be served as a vegetarian main course. It’s nice when served with some crusty bread. It can also be served as a side dish. Either way it’s really delicious.
My friend Perine is from Sri Lanka and when she goes home, she brings back Sri Lankan spices. She gave me a package of curry powder, which I used in this dish. Thank you Perine! The curry is so incredibly fragrant and tastes so good in this recipe. Any curry powder will do. I have some mild curry powder and some hot curry. I prefer the mild curry in this dish.
You have a lot of flexibility with this dish. If you prefer soup to stew, add more vegetable stock. The original recipe called for a quart! If you want to reduce the fat content a bit, use light coconut milk instead of regular. You can substitute lots of other vegetables for the carrots, like zucchini, green beans, spinach, etc. If you don’t have fresh tomatoes, use canned. Substitute sweet potatoes for the regular potatoes. The recipe below is how I like to make it, but tweak the recipe to suit the ingredients that you have on hand. Soups and stews are very forgiving that way.
Curried Lentil Stew with Potatoes
Adapted from recipe by Mark Bittman
2 Tablespoons canola oil
1 medium onion, roughly chopped
1 Tablespoon minced garlic
1 Tablespoon minced, peeled fresh ginger
Salt & freshly ground pepper
3 Tablespoons curry powder
2 medium tomatoes, peeled, chopped
1 cup dried lentils (washed and picked over)
3 cups vegetable stock
1 can coconut milk
2 medium potatoes, peeled & cut into chunks
1 cup chopped carrots
1/2 cup chopped fresh cilantro
Heat oil in deep skillet or medium saucepan over medium high heat. When hot, add onion and cook until soft and translucent, about 3 minutes. Add garlic and ginger and cook for another minute. Sprinkle with salt and pepper and stir in curry powder – stir frequently until darkened and fragrant, about 1 or 2 minutes
Stir in tomatoes and lentils. Add vegetable stock and coconut milk. Bring to a boil, partially cover and turn the heat down to simmer. Stir occasionally until lentils are just becoming tender; stir in potatoes and more stock if needed. Cook another 10 minutes, then add the remaining vegetables. Cover and cook another 5 – 10 minutes, until all of the vegetables are tender.
Stir in cilantro, adjust seasoning and serve.
Yield: 4 servings
One year ago: Pink Grapefruit Sorbet
Two years ago: Tortillitas with Shrimp
Three years ago: Croissant Bread Pudding
Four years ago: Basil Parmesan Chicken Salad
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 Monkey Bread Muffins I made these on the first morning of spring break for the boys. Three out of four LOVED them and immediately asked me to make them again. They’re slightly more time consuming than making regular muffins, but if you’re in the mood for a sweet treat, these are worth the extra effort.
Most monkey bread recipes out there use refrigerated biscuit dough, which contains all kinds of lovely ingredients like partially hydrogenated soybean oil (gotta love those trans fats), xanthan gum and artificial flavors (which are typically a bunch of junky chemicals added to your food – I try not to buy products that have “natural or artificial flavors” at the bottom of their ingredient list.) I wouldn’t exactly call this biscuit dough healthy, but it doesn’t contain any trans fats or chemicals, that’s for sure.
I found this recipe on the Cooking Classy Blog. The author of the site and I have very similar tastes in sweets. I find almost all of her recipes very appealing. You should check her blog out.
Monkey Bread Muffins
Recipe found on the Cooking Classy Blog
2 cups + 2 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/3 cup milk
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
6 tablespoons unsalted butter, melted
3/4 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
Preheat oven to 350 degrees. Butter a muffin tin, set aside. In a large mixing bowl whisk together flour, 3 Tbsp granulated sugar, baking powder and salt. Pour buttermilk, 1/3 cup milk and melted butter into flour mixture. Stir with a fork or clean hands just until mixture comes together (don’t overmix.)
Pour 1/2 cup granulated sugar into a medium container that has a lid to cover – I used a tupperware container. Scoop out the dough a teaspoon at a time (I used a teaspoon measuring spoon to do this.) Drop the balls of dough into the container filled with sugar. Once you have a single layer of balls, cover the container and shake the container to completely coat the dough balls with sugar. Continue until all of the dough is coated. Drop the balls into the muffin cups. I ended up with 4 balls in each cup and a little bit of dough left over, which I divided equally among the 12 muffin cups.
Whisk together 6 Tbsp melted butter, brown sugar and cinnamon until well combined. Pour about a tablespoon of the brown sugar mixture evenly over each muffin. Place muffin tin on a cookie sheet (sometimes the sugar mixture spills over) and bake 18-19 minutes until golden. Allow to cool 5 minutes in muffin tin before removing muffins (I lifted mine out with a fork). Be sure not to wait too long to remove the muffins or the sugar will begin to harden and the muffins will stick to the pan making it difficult to remove them.
Yield: 12 muffins
One year ago: Baja-Style Fish Hand Pies
Two years ago: Chicken, Ham and Swiss Roulades
Three years ago: Frozen Chocolate-Covered Bananas
Four years ago: Sweet Corn Muffins
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I really like this recipe, and I’ve made it twice in the last week. It’s easy to throw together – it’s actually the easiest lasagna I’ve ever made – and it’s incredibly good. It’s a perfect weeknight meal for us as we strive to continue to remove meat from our diet.
Today I watched the movie “Forks Over Knives” that my college friend Linda recommended. She’s vegetarian and went vegan for Lent. She’s a huge advocate of vegetarianism. I’m so glad I watched the movie. I now more than ever want to move closer to a plant-based diet. This movie advocates not eating any animal-based products at all, which means no meat, no eggs, no dairy, etc. For me, getting rid of meat isn’t too hard. Dairy is another matter. I love my Greek yogurt mixed with homemade granola for breakfast. I also love cheese. Well, I figure one step at a time. Reducing our meat consumption and replacing it with something vegetarian is a great first step.
This lasagna is packed with flavor, very filling and you won’t miss the meat at all. The first time I made this, I used Barilla no-boil lasagna noodles, which used to be my favorite. The problem with them for this recipe is that you can’t get three noodles in a 9×9″ pan. You can get two in comfortably, so you’re forced to to break a noodle into pieces to fill the remaining space. Basically, it’s a pain in the neck because the noodles don’t break into nice even pieces. This time I made the lasagna, I found Giovanni Rana No Boil Lasagne. These noodles are fresh and come in wide sheets. One and a half sheets fill the 9×9″ pan perfectly. They’re incredibly easy to use and they’re delicious. I highly recommend these noodles if you can find them.
Mexican Lasagna
Recipe from A Couple Cooks via Annie’s Eats
1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
1½ cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant ½ cup chopped cilantro, plus more for garnish
1 tsp. dried oregano
1 tsp. garlic powder
¾ tsp. kosher salt
½ tsp. cumin
1 (28 oz.) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
12 oz. shredded Mexican blend cheese (I used half Monterey Jack, half spicy pepper jack)
Hot sauce
Preheat the oven to 400˚ F. Have a 9 x 9-inch baking dish ready.
In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt. Stir well to mix the spices.
Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount). Layer with a 3-4 lasagna noodles (or 1.5 sheets if you’re using the Giovanni Rana noodles), breaking them as needed to fit the pan. On top of the layer of noodles, spread about one third of the bean mixture. Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.
Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese). The last layer will be noodles, tomatoes, and cheese. Cover the pan tightly with aluminum foil. Bake 35-45 minutes, or until noodles are tender and cooked through. Remove the foil from the top and bake 5 minutes more, until the cheese is melted. Remove from the oven and let stand at least 10 minutes before slicing and serving.
Yield: ~6 servings
One year ago: Chocolate Dutch Baby
Two years ago: Meyer Lemon Sorbet
Three years ago: Sweet-n-Sour Pork Chops
Four years ago: Candied Carrots
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