Lasagna is Forking Easy to Make

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Pomodoro Pizza Lasagna

Pomodoro Pizza Lasagna

Lasagna is forking easy to make. It’s so easy you don’t even need a recipe.

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I start by making the ricotta cheese.

It’s just a combination of milk, cream, fresh squeezed lemon juice(from one lemon) and a pinch of salt. This batch was actually made with a nonfat dry milk (enough to make a quart) and a pint of whipping cream (less fat than heavy cream) and it still forking came out. It was much better tasting than most ricotta cheese I can buy from most Arizona Supermarkets but comes out velvety smooth when cream, whole milk and heavy cream are used. Bring the milk, cream and salt it a slow boil for a few minutes and slowly add the lemon juice to make it curdle.

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Now drain with paper towel lined colander.

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I season the cheese with a small amount of fresh ground sea salt, fresh ground black pepper, a pinch of ground white pepper, a pinch of oregano, small amount of fresh ground nutmeg, about a cup of grated parmesan cheese and one beaten egg and mix to combine.

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Either make fresh pasta sheets (about 1  cup semolina, 1  cup all purpose flour, one egg and salt)

or Boil lasagna noodles

Or use no boil noodles

Or Forking PURCHASE already made Pasta Sheets.

Use your own home made pasta sauce or your favorite jarred sauce.

Coat your lasagna pan with oil.

Start the laying process with sauce in the pan.

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Know lay down some pasta sheets and top them with some sauce.

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Add about a third of your ricotta mixture and just a little sauce.

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Cover with more pasta sheets going in the other direction.

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Top with more sauce and make a different layer.

I cooked up and seasoned up fresh sprigarella but you can use anything like spinach, broccoli, mushrooms or sausage and mix that up with maybe less than a third of your ricotta mixture and top with a delicious blend of mozzarella, provolone and sharp provolone. (my signature blend of cheese is 1 1/2 lb. mozzarella, 1 lb. provolone, 8oz. sharp provolone) That much cheese usually makes two pizzas and one lasagna. leftover shredded cheese stores well in the freezer.)

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Season the cheese with fresh ground sea salt, fresh ground black pepper, oregano and basil and then top with pasta sheets and more sauce, and the rest of your ricotta mixture.

Top the top with sauce and more shredded cheese blend, fresh ground pepper, fresh ground sea salt, oregano, basil  and more sauce, a light drizzle of extra virgin olive oil and cover with aluminum foil that has been oiled lightly. (oiled side goes down and faces lasagna) bake at 350 degrees for an hour. Let cool over night cut, serve and reheat the next day.

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Lasagna is Forking easy to make!

Forking Truth

Forking Truth

Donuts seem to be on the Forking RISE in the Metro Phoenix Area

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Glazed Donut from Bosa Donuts Phoenix AZ

Glazed Donut from Bosa Donuts Phoenix AZ

There’s a forking HOLE World of Donuts in the Metro Phoenix Area. All kinds of Donut Shops seem to be to be suddenly rising up everywhere all over the Metro Phoenix Area. Springing up in a similar way that the YOGURT Shops did only a few years back.

Peanut Butter and Jelly Donut Rollover Donuts Phoenix AZ

Peanut Butter and Jelly Donut Rollover Donuts Phoenix AZ

Donuts might be baked or fried and might have a hole or be filled. They are usually iced and are often sweet. Donuts are eaten in almost every culture out there and there’s a lot of love for Donuts in the Metro Phoenix area.

When I did a search for Donuts I found a listing of 651 locations of donuts listed for the metro Phoenix area.

Beyond Donuts and Cafe Glendale AZ

Beyond Donuts and Cafe Glendale AZ

Besides the bigger chains donut shops  like Dunkin’ and Krispy Cream, only JUST a few of the other Donut Shops we have are –  Bosa Donuts, Rainbow Donuts, Lamar’s Donuts, Desert Donuts, Arizona Donuts, Lil Orbit Donuts, Good Donuts, Beyond Donuts & Cafe.

Some off the hook gourmet kind of Donut Places we have areWelcome Donuts and Rollover Donuts that feature forking uncommon flavors of Donuts. These are “Not your Grandmothers Kind of Donuts” These days you might be eating forking Donuts that are SPICY, Bacon, Thai Flavored, Spiced Pear with Balsamic Drizzle, Rose Water Meringue, Apple Fritter with forking Pork Rinds and Amaretto with Cherry Glaze and Spicy Thai Coconut Curry Donuts.

I heard about the Donut Shop called Fractured Prune. It’s some sort of interactive forking Donut Shop where they make Donuts Fresh to Order from a menu you pick from.

Orange Pistachio Rollover Donuts Phoenix AZ

Orange Pistachio Rollover Donuts Phoenix AZ

These Donut Shop donuts are priced higher than your regular pedestrian supermarket donuts.

Supermarket donuts are usually 2 for a dollar.

Donut Shop Donuts run about $1 up to about $3.00 each.

Donut Shops seem to forking be on the Rise in Metro Phoenix AZ

Forking Truth

Forking Truth

WTFork is Gastrique and Grapefruit Saffron Gastrique Recipe

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Gastrique is basically a sweet and sour sauce that’s usually made with fruit. Gastrique is sometimes added to other sauces to give the tart element. Gastrique often is also used as a visual effect on a plate.

Recipe

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Fresh Squeezed juice from 1 red grapefruit

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1 c. sugar

1 c. white vinegar

2 Tablespoons butter

pinch saffron

pinch kosher salt

Directions

Melt butter in fry pan on medium heat and then add sugar and let it melt till it just starts to get color. You don’t want it to bubble too much so you might need to turn heat down a little.

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Then add vinegar, stir and then add grapefruit juice and sir and lately add the saffron and salt.

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Reduce the sauce slightly on medium low heat.

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Grapefruit Saffron Gastrique

Forking Good!

Forking Good!

 

 

WTFork is Kaniwa

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Kaniwa (Kah-nyee-wah) is grain- like but is actually a seed that’s smaller than quinoa.  It’s a little easier to cook than quinoa because you don’t need to rinse it before cooking. To prepare Kaniwa you need two parts water to one part kana and a little salt. Bring to boil and then simmer covered for about 15 minutes and your done.

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It’s kind of earthy and a little crunchier than quinoa. It has the texture of wet coffee grinds.

To eat it you need to add a lot of texture to it.

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I made a salad out of it.

Forking Truth

Forking Truth

The Forking Truth that Fish Bladder Might be in Your Beer and Wine

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Isinglass is the forking name for fish bladder that has been dried and turned into a powder.

That powder is used to filter out particles in some forking beers…

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And some forking wines.

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Therefor this process leaves these beers and wines forking unsuitable for vegetarians.

The Huffington Post reported that Fish Bladders are used in the production process for Guinness.

It’s the Forking Truth that FISH BLADDER Might be in your wine or beer!

Forking Truth

Forking Truth

The Forking Truth about Potato Salad & other Mayo based Salad Spoilage

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Potato Salad

Potato Salad

According to Snopes.com commercially -made mayonnaise is completely safe as it doesn’t really even need refrigeration. The PH in mayo is set at a point were bacteria can not forking survive.

The Forking Truth is that the first question asked to victims of food poisoning is… when did they last eat onions.

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Onions are a magnet to forking bacteria especially RAW ones. Even raw wrapped onions kept in a refrigerator are already contaminated just from being cut.

Both onions and potatoes from potato salad will attract bacteria faster than any commercial mayonnaise will break down.

And that was the Forking Truth about Potato Salad and other Mayo Based Salad Spoilage.

Forking Truth

Forking Truth

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

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Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

This dip is a loose interpretation of the Levantine Dish Called Mujadara also spelled Mejadra.

Mujadara is basically a pilaf of regular lentils, long grain rice and Crispy onions.

I came up with this dish because my husband doesn’t like the texture of lentils and will only eat them mushy or in a soup.

First start off your onions

You need a baking pan drizzled with extra virgin olive oil,

Drizzle of balsamic vinegar

a few bay leaves

a few black peppercorns

4 pealed red onions cut in halves sliced thin and also drizzle the tops with extra virgin olive oil.

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Place pan in a 325 degree oven on your middle rack and roast 3 hours.

For your lentils

I used 3 1/2 cups of lentils that were 1/2 the regular brown ones and half pink lentils. The pink ones turn mushy and the brown ones give a little texture. You cover the washed and rinsed lentils with a good cover of water. Add your spices.

2 teaspoons coriander

1 teaspoon black pepper

1 teaspoon kosher salt

1 teaspoon cumin

1/2-1/4 teaspoon caynee (if you eat this the same day the 1/2 t. taste almost too hot but the next day it’s more mellow)

1 cinnamon stick

Bring this mixture up to a boil and then reduce to a simmer and then cover the pot. Your lentils will be done in 15-20 minutes. You might need to add one cup of water for the texture you want. (when the lentils are done remove the cinnamon stick)

When your onions are done they will look like this.

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Pull the crispy ones off and set to the side of the pan.

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Mix all those melty sweet onions into the lentils.

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Mix and serve topped with the crispier onions and optional chopped scallions and sour cream or yogurt.

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

Levantine Inspired Lentil Dip with 3 Hour Crispy Melty Onions

Forking Good!

Forking Good!

 

Delicious Madagascar Pink Rice with Limequats, Dates and Toasted Coconut

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This rice is absolutely forking delicious and a completely original recipe by me! I was inspired by the flavors of Thai Stuffed Leaves called Miang Kum. I also had these Limquats and wanted to create something special with them. I remembered from eating Miang Kum how wonderful the whole lime pieces were. Normally I forking hate whole pieces of lime or lemon but with certain flavors they are magical and are like fireworks in your mouth.

Ingredients and directions

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1 chopped Limequat (small chop)

1/4 C. Chopped Red Onion

1 Thai Chili Fine Chopped

2 T grated ginger (I clean and freeze mine so it’s easy to grate)

1/2 C. Toasted Plain Coconut

1/4 C. Toasted Cashews rough chop

Set all this aside

For a sauce you pour on the rice you need

8 oz. of pitted dates chopped

2 T. Grated Red Onion

1 Cup water

1 teaspoon anchovy paste

Cook this up in a sauce pan

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For about 5 minutes on medium high heat till it looks like it’s sort of coming together and set aside.

Prepare 3 cups of cooked rice. ( I used Pink Madagascar)

Stir in cold ingredients then stir in sauce from your sauce pan. Stir till mixed and serve with a few leaves of spinach. (I used heirloom red spinach)

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This is forking delicious!

Forking Great!

Forking Great!

 

 

Forking List of Foods that are HAZARDOUS to Dogs

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AJ's Patio Arrowhead Glendale AZ

AJ’s Patio Arrowhead Glendale AZ

Many people are unaware of foods that are forking hazardous to dogs. We’re not born knowing what these forking foods are someone has to tell you. I’m certain that more foods will be added to this list but this was the most current information I can find at this time.

This is the ASPCA.ORG List of foods that are hazardous to dogs.

Avocado

Bread Dough

Chocolate

Alcohol

Grapes and Raisins

Hops

Macadamia Nuts

Moldy Foods

Onions and Garlic

Xylitol

I found a few other foods mentioned at ENTIRELYPETS.COM posted by James Wickboldt

Chocolate, Coffee, Caffeine

Raw Eggs

Xylitol

Onions

Milk, Dairy

Grapes, Raisins, Currants

Mushrooms

Raw Fish, Meat, Bones

Avocados

Macadamia Nuts

Also noted Rat and Mouse Baits can be deadly for pets.

Be cool and forking  remember this list!

Forking Truth

Forking Truth