Category Archives: recipe

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Matzagna!

dinner - recipe - vegetarian

Or…Matzo Lasagna!

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We have some leftover from Passover, so I’m still concocting crazy mashups

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…this ain’t pretty…

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…but it sure is tasty!

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Better/easier than no-boil noodles! Or rice paper (<—yes I’ve made lasagna out of that too).

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Matzagna (aka Matzo Lasagna)

Ingredients

  • About 5 sheets of Matzo
  • 1/2 Jar Spaghetti Sauce
  • Splash Milk (I used Soy)
  • 16 ounce container cottage cheese
  • 2 eggs
  • Shredded Cheese (I used Vegan Cheddar Daiya)

Instructions

Preheat oven to 350 degrees.

Puree the spaghetti sauce, milk, cottage cheese, and eggs in a blender to form a SUPER SAUCE!

Pour a little bit of the Super Sauce into the bottom of a greased 8×8 pan. Top with matzo, cheese. Repeat until you finish with the last of the sauce and a final sprinkle of cheese.

Let this mixture sit for at least 30 minutes. You could probably go longer, up to overnight?

Bake, covered with foil, for 45 minutes. Remove the foil and continue for another 15, or until bubbling and brown.

Let stand at room temperature for 15 minutes before slicing and serving.

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Waffles Upon Waffles

breakfast - recipe

I think Abe and I are soon making another BuzzFeed “cooking” video – all about waffles. Our current machine quickly went downhill, so we ordered a new one, by Cuisinart.

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I took it for a test spin, using their recipe…

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…2 cups flour, 2 TB Sugar, 1 TB Baking Powder, 1/ teaspoon salt, 1 3/4 cups milk (I used soy), 6 TB veggie oil (I used coconut), 2 large eggs. I also threw in a bunch of leftover chocolate we had in the freezer.

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Ruined the last iron with cooking spray, so for these batches, I melted coconut oil and used a silicone pastry brush.

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Took a few tries to get it right…

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…but eventually wound up with a few good ones!

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Purposefully avoided making the waffles too golden brown, because I wanted to freeze them – cook at the “3” setting, then let cool completely before putting in a ziplock, separated by parchment.

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(Best tip I learned from Martha Stewart – use clips to keep the paper from rolling up!)

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When you pull them out of the freezer, they toast up beautifully…

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…and taste waffly good.

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Limeade Yogurt Popsicles

dessert - recipe - vegetarian

Pardon my French, but it’s been Hotter than the Devil’s Dick in LA. I decided to use one of Baking Bites’ non-oven recipes for Lemonade Yogurt Popsicles

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…except I used limes. (Yes, I know there’s a shortage – I blame Abe and his most recent flavor tripping party for the most expensive homemade popsicles ever.)

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The recipe fills up a little more than four (we lost one of the mold tops – I used a plastic knife as the last handle)…

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…so I ate the remainder at “room temperature” – with a big navel orange and TJ’s toasted coconut.  Freaking fabulous.

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Abe also liked the finished result (but not the end of the Clippers game).

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Stay cool!