Lesliejanous' profile page
Recipes
Fresh Vegetable Lasagne - {Lasagne Di Verdure Fresche}
By lesliejanous
In a large saute pan, heat the oil over medium heat
- 3 tablespoons olive oil
- 1 large white onion diced
- 2 garlic cloves minced
- 1 green bell pepper cored, seeded, and diced
- 2 medium zucchini diced
- 1 medium eggplant peeled and diced
- 1/4 cup minced fresh basil
- 1/4 cup minced flat-leaf parsley
- 2 medium potatoes cooked, peeled, and diced
- 1 pound ripe tomatoes diced
- Fine sea salt to taste
- 8 no-boil lasagne noodles - (7" by 6 1/2")
- 1 cup diced Italian Fontina cheese
- 1 cup diced provolone cheese
- 1 cup diced mozzarella cheese
- 2 cups Tomato And Basil Sauce (see recipe) (or prepared sauce)
VEGETABLE GRATIN WITH ROASTED PEPPERS AND SMOKED MOZZARELLA
By lesliejanous
SUMMER VEGETABLE GRATIN WITH ROASTED PEPPERS AND SMOKED MOZZARELLA Serves 6-8 as a side or 4 as a light main dis...
- SUMMER VEGETABLE GRATIN WITH ROASTED PEPPERS AND SMOKED MOZZARELLA
- Serves 6-8 as a side or 4 as a light main dish. Published July 1, 2008. From Cook's Illustrated.
- The success of this recipe depends on good-quality produce. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish.
- INGREDIENTS
- 6 tablespoons extra-virgin olive oil
- 1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 2 teaspoons table salt
- 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
- 2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
- 3/4 teaspoon ground black pepper
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh thyme leaves
- 3 roasted red peppers (see related recipe), skinned and cut into 1-inch pieces
- 1 large slice white sandwich bread , torn into quarters
- 4 ounces smoked mozzarella (1 cup)
- 2 medium shallots , minced (about 1/4 cup)
- 1/4 cup chopped fresh basil leaves
CORN - GRILLED WITH SOY-HONEY GLAZE
By lesliejanous
GRILLED CORN WITH SOY-HONEY GLAZE Serves 8
- INGREDIENTS
- 1/3 cup honey
- 1/3 cup soy sauce
- 8 ears fresh corn , prepared according to the illustrations below
Broccoli & Cheddar Gratin - Cook's Illustrated
By lesliejanous
Broccoli and Cheddar Gratin November 2007 Poorly made broccoli gratin is a gruesome merger of floury sauce and me...
- Serves 6. Published November 1, 2007.
- INGREDIENTS
- Bread Crumb Topping
- 2 slices white sandwich bread , each slice torn into quarters (about 2 1/2 ounces)
- 2 tablespoons unsalted butter , softened
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Filling
- 1 tablespoon table salt plus an additional 1/4 teaspoon
- 2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
- 2 tablespoons unsalted butter
- 1 medium shallot , minced (about 2 tablespoons)
- 1 clove garlic , minced
- 1 tablespoon unbleached all-purpose flour
- 3/4 cup heavy cream
- 3/4 cup low-sodium chicken broth
- Pinch fresh ground nutmeg
- Pinch cayenne pepper
- 1/8 teaspoon ground black pepper
- 1 teaspoon minced fresh thyme leaves
- 4 ounces grated sharp cheddar cheese (about 1 cup)
Squash Casserole
By lesliejanous
Baked Yellow Squash Casserole 4 cups yellow squash 1/2 cup chopped onion 1 cup of shredded cheddar cheese 2
- 4 cups yellow squash
- 1/2 cup chopped onion
- 1 cup of shredded cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter
- 1 tsp salt
Potatoes Grilled with Garlic and Rosemary on a Charcoal Grill
By lesliejanous
Grilled Potatoes with Garlic and Rosemary on a Charcoal Grill July 2007 How could our recipe for grilled potatoes...
- Serves 4. Published July 1, 2007.
- This recipe allows you to grill an entree while the hot coals burn down in step 1. Once that item is done, start grilling the potatoes. This recipe works best with small potatoes that are about 1 1/2
- INGREDIENTS
- Vegetable oil for grill rack
- 4 tablespoons olive oil
- 9 medium garlic cloves , minced or pressed through garlic press (about 3 tablespoons)
- 1 teaspoon chopped fresh rosemary
- Kosher salt
- 2 pounds Red Bliss potatoes (about 18), scrubbed, halved, and skewered according to illustration below (see note above)
- Ground black pepper
- Large disposable aluminum baking pan (13 by 9-inch)
- 2 tablespoons chopped fresh chives
Four Cheese Sauce
By lesliejanous
2 cups heavy whipping cream 1/2 cup butter 1/2 cup grated parmesan cheese 1/2 cup shredded mozzarella cheese 1/...
- 2 cups heavy whipping cream
- 1/2 cup butter
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup grated romano cheese
Roasted Red Pepper Sauce
By lesliejanous
2 large red bell peppers 2 tbsp minced garlic 1/4 cup fresh basil 3 tbsp extra virgin olive oil 2 cups half and...
- 2 large red bell peppers
- 2 tbsp minced garlic
- 1/4 cup fresh basil
- 3 tbsp extra virgin olive oil
- 2 cups half and half
- 1/4 cup grated romano cheese
- 4 tbsp butter
- salt and pepper to taste
BAKED POTATOES FOR TWO IN 30-MINUTES
By lesliejanous
30-MINUTE BAKED POTATOES FOR TWO Serves 2
- 30 -MINUTE BAKED POTATOES FOR TWO
- Serves 2. Published April 24, 2007.
- For this recipe, look for evenly sized russet potatoes with firm, unblemished skin. You can substitute sweet potatoes or yams for the potatoes. If you don’t want to use the microwave, place the potato
- INGREDIENTS
- 2 medium russet potatoes (1 pound), scrubbed and dried
- Butter (for serving)
- Table salt and ground black pepper (for serving)
SCALLOPED POTATOES - LIGHT HEALTHY VERSION - Cook's Illustrated
By lesliejanous
LIGHTER SCALLOPED POTATOES Serves 8
- LIGHTER SCALLOPED POTATOES
- Serves 8. Published April 20, 2007.
- The quickest way to slice the potatoes is in a food processor fitted with a 1/8-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat
- INGREDIENTS
- 1 medium onion . minced
- 1 teaspoon vegetable oil
- 1/2 teaspoon table salt
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 1 teaspoon minced fresh thyme leaves
- 1/4 teaspoon ground black pepper
- 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick
- 2 cups 2% milk
- 2 bay leaves
- 2 teaspoons cornstarch
- 1 tablespoon water
- 3 tablespoons light cream cheese
- 2 ounces grated Parmesan cheese (about 1 cup)
- PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg