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Monday, August 27, 2012

Roasted Butternut Squash, Rosemary, and Garlic Lasagna (the Best!!)

Hi everyone-

Still blogging from Mexico, but I'm delving back a bit to report on some recipes I have pictures and recipes of from before I began blogging.

This is a recipe that isn't my own, and it isn't from my family either. It's from Epicurious, but it's some of the best lasagna I've ever had- so flavorful, and not too hard either- don't be too intimidated by the long set of instructions. It's got an easy ingredients list, and as long as you aren't in a huge rush to make this, you'll end up with a fantastic result.

Since it's not my recipe, I thought I'd just point you all over to where it all started:
Roasted Butternut Squash, Rosemary, and Garlic Lasagna on

Here are two pictures of the lasagna pre-baking. My mom had made this batch for me and some friends of mine, so picture taking was forgotten when this finally came out of the oven.

After this baby comes out of the oven, it'll be bubbly and creamy and browned on top. Yum!

I hope you try this one out- it's worth every bit.
Savor it!
love, rue

Monday, August 20, 2012

Vegetarian Pasta Carbonara

Hola from 6,000 ft in Mexico!

But this time I'm here with my take on an Italian classic. My mom and I decided pasta Carbonara would be a delish thing to make for dinner, but I wanted to make it without the pound of bacon which usually accompanies it- this is vegetarian, and proof that you can make something just as good without all that fat, or meat! Let's get to it.

Your arsenal of ingredients. Really not so bad for you without all that grease!

Onions and garlic sauteing, almost done.

Your eggs, parm, and cilantro to be whisked..

..and your finished egg mixture.

Onions and garlic with the stock added, and simmering away.

Make your pasta at the last moment you can, so it's super hot to go with the egg mixture.

And then toss away with the eggs, and then the butter!

Pasta Carbonara (Vegetarian)
-1/2 lb. pasta (I used veggie spaghetti pasta)
-3-4 tablespoons olive oil
-1/2 onion, chopped
-6 cloves garlic, chopped/minced
-1 cup veggie stock
-2 eggs
-3/4 cup Parmesan cheese
-1/2 cup parsley or cilantro (we used cilantro, as we're in MX!)
-2 tablespoons butter
-Salt and pepper to taste
Saute the onion in olive oil over medium heat. When done halfway, add the garlic and cook both until just starting to brown. Pour off (or sponge with a paper towel) any excess oil.
Pour your veggie stock in the pan of onions and garlic, and stir to deglaze anything. Let it continue to cook and thicken, stirring occasionally.
While your veggies are sautéing and your stock is thickening a bit, put your eggs, 1/2 cup Parmesan, most of your fresh herb(s), and some salt and pepper in a big bowl. Whisk it all together.
Cook your pasta until al-dente, drain, then quickly pour it into your egg mixture- it is important that your pasta be very hot to cook and thicken those eggs a little. Toss vigorously!
Add the butter to the pasta, and toss until melted in.
Top your pasta with the onions and garlic, then sprinkle on some Parmesan and herb(s).

Top with the onions and garlic, some herbs, and you're ready to roll. (I didn't have enough cheese to garnish- still fabulous!)

Really give this a shot- it's much less complicated than it sounds, and you probably have most of the ingredients on hand already!

Savor it!
love, rue

Monday, August 13, 2012

Mexican 'Corn in a Cup'

Hola again from Mexico!

A big street food in Mexico is corn slathered with mayo rolled in cheese and chili powder, and sprinkled with lime- sometimes it's in its whole form (on the cob), but it also comes as 'corn in a cup'- a cup of corn cut off the cob, with the above toppings and a spoon. I'm careful about street food (it's no good to get sick here! or anywhere for that matter), so this is one that I make at home. The toppings can also be played with, adding different cheese, hot sauce, chipotle, whatever you like- make it your own! Let's get to the recipe, or more like guidelines!

Here's (most of) your arsenal: sweet corn, mayo, cheese, limons (limes), and spices- salsa powder is pictured, but we used chili powder, paprika, and chipotle sauce in addition! (You can also add a little butter if you're naughty like me!)

Corn in a Cup
-Corn, boiled for 3 minutes or roasted, and cut off the cob
-Cheese (I like a mild mozzarella-type (used Oaxacan here) cheese and a little Parmesan)
-Limes (or lime juice)
-Salsa powder, chili powder, hot sauce, etc.- your choice

Boil that sweet corn- about 3 minutes.

My Mom's: corn, mayo, Oaxacan cheese, salsa powder, a little chipotle sauce, and lime.

Mine: corn, mayo, a little butter (I like to take it over the top a little!), Oaxacan and Parmesan cheese, a little chili powder and paprika, and lime.

So go out and get some corn (you probably have most of the ingredients in your cupboard right now!) and make your own version- and then enjoy that beautiful mix of flavors!

Savor it!
love, rue

Monday, August 6, 2012

Cream of Broccoli and Cauliflower Soup

Hi again, and this time I'm here with a soup! I've been on a huge soup-kick this summer and have been eating it all the time. I find it's just right for filling me up and making me feel nourished without weighing me down. And this soup is a creamy soup, but has a pretty low amount of fat, which is also great. Bonus points for being very, very easy!

Let's get started:

Here are all your ingredients for the soup, roux, etc. except for the crema/sour cream and almonds- very important additions!

You start the soup by sauteing the onion, celery, and garlic in butter.

Here's the soup after the broth has been added and the florets cooked until tender. Then blend away until smooth!

And here's the roux I made and added to thicken the soup- stir it in after you have pureed your soup.

Cream of Broccoli and Cauliflower Soup
-2 tablespoons butter
-1 clove garlic, minced
-1 onion, chopped
-1 stalk celery, chopped
-3 cups broth of your choice (or water and bouillon, of course)
-8 cups broccoli and cauliflower florets
Sautee onion, celery, and garlic in butter on medium. Then add broth and florets and cook on medium until florets are tender. Use an immersion blender or regular blender to puree soup.
-3 tablespoons butter
-3 tablespoons flour
-2 cups milk
Melt the butter, then add the flour and whisk together. Let thicken slightly, but do not let burn. Add the milk and let thicken. Add to the pureed soup and stir well.
-3 tablespoons crema/sour cream
-salt and pepper to taste
-chopped toasted almonds for topping (optional)
Add your crema/sour cream and season to taste. Top with chopped almonds (optional).

The finished soup- and let me tell you it was delicious!!!

Savor it!
love, rue