Garlic-Herb Bread
4 to 4-1/2 cups all purpose flour
3 tbsp. sugar
2 packages (1/4 oz. each) quick rise yeast
2 tsp. dried basil
1-3/4 tsp. dill weed
1-1/2 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dried rosemary, crushed
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tbsp. butter, melted
In a large bowl, combine 1-1/2 cups flour, sugar, yeast, and seasonings. In a small saucepan, heat the milk, water, and cubed butter to 120-130 degrees. Add to dry ingredients, beat just until moistened. Add egg, beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15 in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes.
Bake at 375 degrees for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack.
Spinach and Basil Lasagna
9 lasagna noodles
10 oz chopped frozen spinach, thawed and squeezed dry
1 3/4 cup ricotta cheese
1 large egg
1/2 tsp garlic powder
salt and pepper
1 TBSP olive oil
1 TBSP butter
2 cups diced onion
1/2 red bell pepper, seeded and diced
dash of crushed red pepper flakes
8 ounces of button mushrooms, coarsely chopped
2 cloves garlic, minced
2 TBSP all-purpose flour
1 1/2 cups whole milk
1 1/2 cups Half & Half
3/4 cup plus 2 TBSP basil pesto
12 oz mozzarella cheese (I used slices)
1/4 cup grated parmesan cheese
10 oz chopped frozen spinach, thawed and squeezed dry
1 3/4 cup ricotta cheese
1 large egg
1/2 tsp garlic powder
salt and pepper
1 TBSP olive oil
1 TBSP butter
2 cups diced onion
1/2 red bell pepper, seeded and diced
dash of crushed red pepper flakes
8 ounces of button mushrooms, coarsely chopped
2 cloves garlic, minced
2 TBSP all-purpose flour
1 1/2 cups whole milk
1 1/2 cups Half & Half
3/4 cup plus 2 TBSP basil pesto
12 oz mozzarella cheese (I used slices)
1/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Spray an 8" X 11 1/2" baking dish with cooking spray.
In a separate baking dish place lasagna noodles and cover with boiling water. Let sit for 15 minutes while making the sauce.
In a medium size mixing bowl, combine the spinach, ricotta cheese, garlic powder and egg. Season well with salt and pepper. Set aside.
In a large skillet heat olive oil and butter over medium heat. Add the onions and bell pepper, season with salt, pepper and crushed red pepper flakes and saute until onions are translucent, 6-7 minutes. Add the mushrooms and continue to saute until mushrooms lose their moisture, another 5-7 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the vegetables and stir to combine. Continue cooking and stirring over medium heat for two minutes. Add the milk and half & half, bring to a boil, reduce heat and simmer for 4-5 minutes until sauce has thickened a bit. Remove from heat and stir in 3/4 cup pesto. Taste to see if salt and pepper are needed.
Drain lasagna noodles.
Spoon 2 TBSP of the pesto on the bottom of the prepared baking dish. Lay three noodles on top of the pesto. Top with 1/3 of the basil cream sauce (about 1 1/2 cups) and spread to cover noodles. Dollop 1/3 of the ricotta mixture on top of the sauce, then top the ricotta with 1/3 of the cheese slices. Repeat layers two more times. Sprinkle parmesan cheese over the top. Cover tightly with aluminum foil and place dish in oven. Bake for 25 minutes, uncover, then bake for another 25 minutes, until bubbly and browned. Let dish sit for 10-15 minutes before serving.
In a separate baking dish place lasagna noodles and cover with boiling water. Let sit for 15 minutes while making the sauce.
In a medium size mixing bowl, combine the spinach, ricotta cheese, garlic powder and egg. Season well with salt and pepper. Set aside.
In a large skillet heat olive oil and butter over medium heat. Add the onions and bell pepper, season with salt, pepper and crushed red pepper flakes and saute until onions are translucent, 6-7 minutes. Add the mushrooms and continue to saute until mushrooms lose their moisture, another 5-7 minutes. Add the garlic and saute for another minute or two. Sprinkle the flour over the vegetables and stir to combine. Continue cooking and stirring over medium heat for two minutes. Add the milk and half & half, bring to a boil, reduce heat and simmer for 4-5 minutes until sauce has thickened a bit. Remove from heat and stir in 3/4 cup pesto. Taste to see if salt and pepper are needed.
Drain lasagna noodles.
Spoon 2 TBSP of the pesto on the bottom of the prepared baking dish. Lay three noodles on top of the pesto. Top with 1/3 of the basil cream sauce (about 1 1/2 cups) and spread to cover noodles. Dollop 1/3 of the ricotta mixture on top of the sauce, then top the ricotta with 1/3 of the cheese slices. Repeat layers two more times. Sprinkle parmesan cheese over the top. Cover tightly with aluminum foil and place dish in oven. Bake for 25 minutes, uncover, then bake for another 25 minutes, until bubbly and browned. Let dish sit for 10-15 minutes before serving.
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