Vegetarian Lasagna

Yes, another vegetarian dish. I am sorry, but I swear I do make food with meat in it often, but with the luck of the draw I just happen to have made these non meat dishes lately. Anywho this dish is very yummy, and you can control the calorie count. I only put a little cheese in it because of my calorie counting parents, but if you couldn't care less, and you love cheese, just load it on!

Ingredients:

1 tbs olive oil
1/2 red bell pepper sliced
1/2 green bell pepper slice
1/2 orange bell pepper slice
5 crimini mushrooms sliced
1/2 yellow onion diced
4 garlic cloves minced
1/2 cup corn
seven lasagna noodles
1 cup cottage cheese ( Riccota works too)
2 eggs 
2 1/2 cups spaghetti sauce 
1 1/4 cup mozzarella cheese, shredded

Directions

1. preheat over to 350F
2.bring a pot to a boil season with salt and add noodles.Once noodles are soft lay out on wax paper  until ready to use.
3. In a pan heal olive oil over medium heat, and then add the bell peppers, onion, mushrooms, and garlic cloves. Saute until onion are slightly browned and bell peppers are soft.
4.add spaghetti sauce and corn to veggies and let stand for ten minutes.
5: Wisk together eggs and cottage cheese
6.  Start layering! Put a little of the veggie sauce mix on the bottom pf a nine by nine and then put a layer of noodles. (Note: Noodles will be a little big so just cut  them to fit in just the bottom))
Then put  a layer of the cheese egg mixture down, and another layer of the veggies and sauce. Then the noodles, and so on and so forth in this pattern making sure to and with the veggies on top.
7. Top with all the cheese! and then cover with aluminum foil, try tenting the top a bit so it doesn't directly touch the cheese.
8.  Put in over for fifteen minutes, and then remove foil and bake another ten minutes or until the cheese is all bubbly.


And then enjoy it!

And in case you forgot what this beauty looked like

Lemony Lemon Meringue Pie

I know I know. you are probably thinking, What two pies in a row!? Yes though. Yes, I am putting up another pie. I was kinda sitting around not doing much when I remembered that I had made my friend Tobi a pie for her birthday, yes her. I didn't make a typo, Tobi is a GIRL. The week before last I think it was.   When I had asked her about her birthday and what she wanted she gave me a smile and just said, "well, I always wanted to now how to make a lemon Meringue pie. It was then I put my baking cap on and got to work on getting a recipe that was both yummy and easy to make. The easy part may have not been needed because somehow I ended up making the pie alone in her house while she and the others watched TV. Oh well. I loved making it, and I hope you do too. This pie is sweet and tangy.


For the Pie Crust.

Now I really want to be lazy and just say go look at the  Strawberry Rhubarb pie crust....so...so I might just do that. Only you have to cut the recipe in half....hmmm hat is a lot more work on your end isn't it? Fine fine I will put the recipe.

Now, again, you can buy a premade crust,but it just isn't the same.

1 cups all purpose flour
1/4 cup cake flour
1 1/2 teaspoon powdered sugar, sifted
1/4 cup vegetable shortening
1/8 cup butter
dash of salt
1 medium egg
1 teaspoons white vinegar
1/8 cup ice water

When I did this I had the shortening and the butter cold.

And that should work out.

Directions for the crust.

1. put the quarter cup of water in the fridge
2. Preheat oven to 425F
3. In a large bowl mix the flours, powdered sugar, shortening, and butter together and work it together with your hands, or if you have a paddle attachment to a mixer use that,  until everything is pretty well incorporated, but be careful to not over mix it.
4. In a measuring cup mix the egg, vinegar, and water.
5. Slowly pour the wet ingredients into the dry and mix, but do not fully incorporate the wet ingredients.
6. Make a ball out of the dough and put in the fridge.
7. After ball is in the fridge five minutes roll it out and put it in nine inch pie pan. Put it in the fridge ten more minutes.
8. Bake until the crust is golden, or twenty five to thirty five minutes.
9. Set out to cool. and bring oven down to 400F

As the pie crust  is cooling you can start on the rest.

Here is what you need for...

THE PIE DELICIOUSNESS!

3 egg yokes (Reserve egg whites for the meringue)
1 1/4 cups  sugar
1/3 cup cornstarch
1 1/2 cups water
3  TBS butter, (I use unsalted, but in this case it doesn't matter)
2 teaspoons lemon zest
1/2 cup fresh lemon juice. (Hint: Zest lemon first. Zesting a damp lemon is quite difficult))

Directions:

1:  Beat egg yokes in a small bowl
2:  In a..eh lets say..Medium saucepan mix cornstarch, sugar, and water, and stir continuously over medium heat until it turns into a gel like substance. Then stir another minute. And remove from heat
3:Add a quarter of the gel to the egg mixture
4: Stir the egg and gel together and then add back to the saucepan. (this prevents the egg from becoming scrambled eggs)
5: add lemon zest and Lemon juice; stir well.
6: Add butter and stir until it is completely incorporated.
7:  Set aside for now.

The Meringue that makes the pie what it is.

What you need:

3 egg whites
6 TBS sugar
1/4 teaspoon cream of tarter
1/2 teaspoon of vanilla extract

Directions

Now I have done this with a stand mixer and hand mixer. It is easier with a stand mixer, but possible with a hand mixer, it just is a work out on your arm

1: In a large bowl beat egg white with the mixer on medium high.
2: add cream of tarter
3: Add sugar one tablespoon at a time,
4: After it is stiff, and by that I mean you can turn off mixer and it kinda has little peeks, you add the vanilla and  mix again.

If your meringue didn't turn out you probably accidentally let some egg yoke into your egg whites.  even one tiny little bit of egg yoke can ruin a meringue. 

Now, construct the pie.

You have the pie crust. Pour the  Pie yumminess, (The pie filling), into the pie crust, Top that with the Meringue.  The pie is constructed. Now you just have to make it.

Put it in the oven for ten to fifteen minutes. Then let it cool before indulging.

I recommend cooling on the counter for a half hour and then put it in the fridge until completely cool.

 

Strawberry Rhubarb Pie

Today I went to visit my Grandpa Frontz. 1so, yesterday I got to thinking. what could be a nice surprise for my grandpa? I thought about it and then my mom told be his favorite pie was strawberry rhubarb. It was convenient that we had just been delivered three large Rhubarb...uhm...things, in a box of fresh produce we get every other week. So I decided to make that. Now, I hadn't  made a  fruit pie in.....a while, and definitely had never worked with rhubarb, so I started poking around at recipes and found one called grandma's strawberry rhubarb pie, and so I tried making that. I did fudge a few things by adding a little extra or a little less of somethings, and didn't measure the fruit and rhubarb out completely, but this pie turned out great. If I do say so myself. In fact my grandpa even said it was beyond good. that is was better than my late great aunt Millie, who he was close to.  My dad liked it as well, and trust me this wasn't one of those 'they are your family they have to be nice,' things.  If they didn't like it they would tell me. Anywho, I am done blabbering. Let's get  on to the pie!

INGREDIENTS FOR THE CRUST!!!
Now, you can buy a premade crust, but come on, we all know it isn't as good as making your own.

2 cups all purpose flour
1/2 cup cake flour
3 teaspoon powdered sugar, sifted
1/2 cup vegetable shortening
1/4 cup butter
dash of salt
1 medium egg
2 teaspoons white vinegar
1/4 cup ice water

When I did this I had the shortening and the butter cold.

INGREDIENTS FOR THE FILLING!!

3  fresh Rhubarb stick things, about a foot long each with ends cut off. or 2 1/2 cups, chopped,
2 1/2 cups strawberries cut length wise, so they are triangles not circles
1 1/2 cup sugar
2 TBS minute tapioca
1 TBS all purpose flour
1/2 teaspoon lemon zest...give or take
 1/2 teaspoon lemon juice
3/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 TBS of butter cut into little cubes
1 egg white
1 teaspoon of water
1/8 cup of sugar,  (this one isn't exactly....exact. ))

Directions for the marvelous pie!

1. put the quarter cup of water in the fridge
2. Preheat oven to 425
3. In a large bowl mix the flours, powdered sugar, shortening, and butter together and work it together with your hands, or if you have a paddle attachment to a mixer use that,  until everything is pretty well incorporated, but be careful to not over mix it.
4. In a measuring cup mix the egg, vinegar, and water.
5. Slowly pour the wet ingredients into the dry and mix, but do not fully incorporate the wet ingredients.
6. Make a ball out of the dough and put in the fridge.
7. After ball is in the fridge five minutes split it in half and roll out one of the halves and put in in the pie pan.  Put back in the fridge, along with other  half of the dough

While the dough is in the fridge  start on the filling.

1:  Mix  Rhubarb, strawberries,sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla extract all together, in large bowl.
2.  Put the  filling in the pie crust,
3. Put the chunks of butter all over the top of the filling.
4. Roll out the other half of the dough and put it on top of the filling. Crimp the edge to the other half of the dough
5. In a small bowl mix egg white and water, brush it over the top of the pie crust,
6: Sprinkle the sugar over the top of the crust.
7. Cover the outer edges of the pie with foil
8. Put it in the oven for fifteen minutes, then lower temperature to  375F and cook four  40-50 minutes

Let cool and then enjoy with vanilla ice cream or by itself.

Three Bean Chilli

I made this night for my family and it was a big hit! This chilli is flavorful and has a nice kick of spice. This is definitely one of those dishes where I will let you control your spice level.  I will put how I made it though. I hope you all try this and love it!  Here is a small note. There is no meat. I know I know. GAHHH NO! I need meat! I need meat. A meal is not complete without the meet!....That is an impression of a few friends that I have. *cough Cough* you know who you are. This meal is great despite the lack of meat.

There are eight servings at 225 calories a serving
A serving is about a cup and a half

Now here is what you will need.

2 jalapenos,  diced. (I use the seeds but if you want to mild the chilli down a bit you can throw the seeds out)
1 large yellow onion, diced
1 red bell pepper diced into inch lone pieces
1 yellow bell pepper diced into inch long pieces
1 green bell pepper diced into inch long pieces
 1 zucchini diced
4 cloves of garlic, minced.
1 cup of beer, ( I use non alcoholic. And if you want you can use vegetable stock instead.)
4 tablespoons of steak seasoning
2 tablespoons chili powder
1 1/2 tablespoons cumino, (Or as others call it Cumin)
*3 TBS brown sugar
*3 TBS ketchup 
*1 tbs red wine vinegar
*1 tbs water
*1/4 tbs Worcestershire sauce
*1/4 tsp paprika
*1/4 tsp salt
*dash black pepper
 * dash chilli powder
((things with the * can be omitted if you want to use a 1/4 cup of barbecue sauce instead.))
1 15oz of black beans
1 15oz can of kidney beans
1 15oz can of garbanzo beans
1 28oz can tomatoes, diced
2 cups vegetable stock
1 cup or corn


Okay, I know that was kinda a lot, but gather all off that, and now here is what to do.

Oh and I suggest doing all the dicing before you start

1. If you are going to use premade barbecue sauce ignore this step
 Mix all the ingredients with the * in a blender until smooth.

2. in a big pan, at least two inches high and near a foot wide, turn the heat to medium and add oil.  Once the oil is hot add onions and saute them until translucent.  Then add the bell peppers and zucchini. Saute and cook for 3 minutes

3.  add garlic and jalapenos. cook for three minutes

4: Add the beer and stir, making sure to scrape the bottom.

5. After a minute add the sauce, premade or not.

6. Throw in the beans, the stock, and the tomatoes.  Lower the heat to medium low. Put a lid on the pan and cook for twenty minutes, stirring occasionally

7. Add the corn. Let cook ten more minutes

8:  AND FINALLY! ENJOY THE YUMMINESS!

Here was the final product.

Chocolate Cake

That is right! My  yummy chocolate cake recipe is out here! I will say I was inspired by other recipes that I got years ago, and the frosting is one my grandma taught me when I first started baking.

It makes 24 cupcakes or two nine inch rounds.

Now, here is what you will need

1. 1 1/2 cups cake flour ((it is important to use cake flour, but you may be able to get by with normal flour if you sift it a few times. Cake flour is finer than regular flour))
2.1 1/2 cups of sugar
3. 1 stick unsalted butter or eight tbs. At room temp. Not melted.
4. 1/3 cup baking cocoa.  ( I use Hershey unsweetened cocoa)
5. 1 teaspoon baking powder
6. 1/4 tsp baking soda
7. 1/3 cup unsweetened baking chocolate. (I use 2 1/2 or just over squares of Baker's, which is what I use)
8. 1/2 cup hot water. (not boiling)
9. 2 large eggs at room temperature
10. 1/2 cup buttermilk (don't worry taste is hidden, but cake is more moist with it)

now get all that together. I recommend leaving the butter out for a couple hours, better overnight, but if you are in a time pinch you can either cut it into 8 chunks. or you can unwrap it and kinda...hammer it down between to pieces of parchment paper and then use a rolling pin to make it thin, that should cut down the time fast.

Also why you don't want to melt the butter it will make the cake denser.

Okay now onto how to make the cake.

I suggest using a stand mixer just because it is easier for multitasking. 

1. Make sure there is a rack in the middle of the oven and then preheat  to 350 degrees
2.  Mix the dry ingredients together until they are combined.
3. Add the butter and mix on medium slow until smooth. About three minutes.
4.  Add the chocolate and hot water. Now if you buy the kind I use you have to melt it. what I do it put it in a bowl with a little water and microwave for thirty seconds, stir, and then microwave in ten second increments until it is melted completely, stir between each ten seconds in the microwave.
5. Add eggs one at a time. Make sure the first egg is absorbed before adding the second
6. With motor still running  add the butter milk. Mix for three to five minutes.
7. Grease up the cake pans or put the paper things in cupcake pans.
8.  Spread the batter between the pans.  and if making cupcakes fill each paper thing about 3/4ths full.
9. Bake 25 to 30 minutes. If cupcakes bake 20 to 25 minutes.
10.  Let them cool a half hour. Take them out of the pants ad let them cool another half hour to an hour before frosting.

The Frosting.

This is easy to have, but it was hard to write because I normally just eye everything, but this is about what I do and use.

2 sticks  butter, soft.
5 cups powdered sugar
teaspoon vanilla
teaspoon milk.

and now what to do.

1. Beat butter until it is smooth
2. Add sugar. Blend on low or sugar will go everywhere, and then you can go up to medium speed.
3. Add vanilla and milk.
4. Once cake is cooled frost your cake or cupcakes.

Oh and if you want to make is chocolate frosting add  cocoa powder to it, about a 1/4 cup.

the flowers are made by melting chocolate  and then  made dots on wax paper and then cooling them. After they harden just place them on the cake in small circles with a  chocolate chip in the middle.

Here was the final product