I just posted a new green aventurine and a new black onyx bracelet! Available at Miss Val’s Creations.
Quinoa Lasagna Casserole
This was delicious.
I came across the idea of quinoa lasagna when reading recipes. The quinoa is layered in place of pasta for a much healthier dish. It tastes very close to regular lasagna but its texture is much different, like a casserole!
We cooked the quinoa first. Then added a layer of tomato sauce on the bottom of the pan, followed by a layer of quinoa. Next we added a layer of vegetables that included chopped mushrooms, diced red pepper and chopped zuchinni. Then we topped that with ricotta and shredded mozzarella.
We repeated these layers until the 13” x 9” pan was full. Then we baked this at 350 degrees for about 40 minutes, until the veggies were cooked through. Mmmm! Where Jim likes to call our cooking making love in the kitchen, he felt this was wild sex in the kitchen (I agree). It is probably because neither of us had eaten lasagna in a long time!
Leftover Quinoa Idea
There was some leftover quinoa in the fridge to for dinner one night I scrambled a couple of eggs and added them to the heated quinoa with a little margarine and black pepper. Delicious!
We had another couple over for dinner last weekend and I planned on checking out a bakery next to our favorite wine store. However when I looked online I read terrible reviews that it is way overpriced and lacking in quality! I looked at their website and they charge $4.75 for 1 cupcake! Is that nuts or normal? Anyway I cannot justify that since I am not wealthy!
So I then decided to attempt cheesecake for the first time!
I have a promotional cookbook from Philadelphia Cream Cheese and thought who better to write the perfect recipe! This one was great since it did not require a springform pan which I do not own since I am not much of a baker!
This is a great beginner recipe if anyone would like to whip up this tasty treat!
6 honey graham crackers crushed (about 1 cup)
3 tablespoons of sugar
3 tablespoons of butter or margarine, melted
5 packages (8oz each) cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
1 can (21 oz) of pie filling of your choice
Heat oven to 325 degrees
Line 13" x 9” pan with foil, with ends extending over sides (I had to use a 9" x 9" pan since the big one was needed for eggplant parmesan)! Mix graham cracker crumbs, 3 tbsp sugar and butter. Press onto bottom for pan and bake 10 minutes.
Meanwhile beat the cream cheese, 1 cup of sugar, flour and vanilla until blended. Add sour cream, mix well. Add eggs, 1 at a time until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool completely and refrigerate 4 hours. Use foil handles to lift cheesecake out of pan before serving. Top with filling.
I laughed when writing this because I realized I screwed up badly when preparing the filling. I only used 1 package of cream cheese versus 5!!!! What was funny is that it tasted great and the texture was perfect. So I know that making the recipe accurately will be phenomenal. So I will definitely be trying this again when cheesecake seems appropriate!
My girl Alice is pretty much afraid of her own shadow. I do not know if she had been abused or was born on the streets, but something prior to my adoption made her this way.
I was so proud of her because she came out from hiding and was letting my friend pet her! She is making great strides to be a braver girl!
If you did not see this video from March 5 yet and are in need of something uplifting, this is worth the 4 minute viewing!
Approximately 30 dolphins began to beech themselves on a coast in Brazil. Luckily there were plenty of bystanders willing to give them a hand. All appeared to be saved and unharmed. It brought a happy tear to my eye!
Have a wonderful week! ~Val