Recipe: Sour Cream Lasagna with Kohlrabi

This lasagna is so delicious.  The sour cream sauce screams with flavour from the olives and parmesan cheese.  The tomatoe sauce balances the dish with lots of oregano, parsley and basil.  My husband and daughter don't like olives but they loved this dish. 

The Marble Jack cheese even worked well on this when I wasn't sure it would.  I didn't have any Mozzerella so had to improvise and I was pleasantly surprised at how well these flavours worked together.

I was trying to think of a clever way to use the Kohlrabi from my CSA and decided to blend it into the tomatoe sauce for the lasagna.  My neighbour had given me some of her home made sour cream (which tasted amazing) and I used it in this recipe.  Like all lasagna's there's quite a few steps here, but it keeps for many meals, or if your family will be eating a different times that evening.

SOUR CREAM LASAGNA WITH KHOLRABI
adapted from All Recipes

1 (8 ounce) package lasagna noodles
1 lb ground turkey
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch white sugar
1 (16 ounce) container sour cream
3 eggs, lightly beaten
3/4 cup grated Parmesan cheese
1/2 cup chopped pitted green olives
2 teaspoons salt
1/4 teaspoon ground black pepper
2 (12 ounce) packages shredded mozzarella cheese, divided (or Marble Jack which I used)

Preheat oven to 375 degrees F (190 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.

Heat a large skillet over medium-high heat, stir in the garlic,l and cook until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.

Chop the kohlrabi into 1" chuncks and boil in salted water until soft, about 20 minutes.  Drain water and blend in a food processor until smooth.  Add to tomatoe mixture.

Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.

To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.

Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

 

Printable Recipe

 

Enjoy!

 

from the book "Big and Little"

by Joe Kaufman

1966, Golden Press

I got this book from our local library.

Recipe: Hamburger Buns (Bread Machine)

These easy and delicious buns are made in the bread machine.  They remind me of the flat hamburger rolls that are so popular these days.  I'm not sure if they were supposed to turn out as flat as they did, but we enjoyed them like this. 

I found this recipe on Amy's site New Nostalgia.  My bread machine usually takes the yeast and dry ingredients first.  I was nervous to make this in the order given but it worked out great.

HAMBURGER BUNS (Bread Machine)
from New Nostalgia

1 cup milk
1/2 cup water
1/4 cup butter, melted
1 tablespoons honey
1 egg, room temperature
4 1/2 cups flour (unbleached, whole wheat, or a mix) ( I used 3 cups whole wheat, 11/2 cups white)
2 1/4 Tablespoons yeast (or one pkg)
1 1/4 teaspoons salt

Pour milk, water, melted butter and honey into a glass bowl. Microwave until warm, just to take the chill off (about 12 seconds). Add the egg.

Pour into bread machine. Measure flour and put on top of wet ingredients. Make a little well in the flour, add yeast and salt.

Set machine to dough cycle. When finished, take dough out, knead for a few turns, then divide into 16 pieces (12 for larger buns). Roll into balls, place on greased sheet (I used parchment paper instead), flatten tops down a bit, cover with a cloth and let rise 30 minutes until about doubled.

Bake at 400 degrees for 10-12 minutes.

*You can brush the tops with egg wash and sprinkle with poppy seeds, sesame seeds, coarse sea salt or whatever you would like. (I did this and this is when the buns "deflated" when I brushed them.)

Printable Recipe

Enjoy!

1960, Harper & Row

I got this book from our local library.

CSA Week 2

This week's package ~ fresh eggs, swiss chard,

scallions, local honey, fresh basil,

fresh parsley, loose lemon herb tea.

We love picking-up our CSA each week and visiting the farm.  It's a delight when the owner is there as she knows so much about farming naturally and is always willing to answer any questions.

One of the farm dogs checking on the poor goat.

This week when we walked in the barn, there was a male goat laying in front of the fridge.  The farmer told us he was sad as she had to get rid of his 2 friends earlier that week. Because of this he hasn't eaten or drank anything in days.  He was obviously very sad and weak.  There is lots of other friends like cats, dogs, chickens, horses, cows, etc., for him around the farm but he wanted his two buddies.

A kitty asleep by the goat and a

chicken that followed us everywhere.

We gave him lots of love and she said it does help as she saw him take a drink earlier that day after other CSA families had come.  Hopefully we cheered him up enough to eat.

You might also enjoy these previous posts:
Our first CSA!
CSA Week 1

Enjoy your week!

Recipe: Feta Cheese Turkey Burgers

These Feta Cheese Turkey Burgers are scrumptious!  They are bursting with flavour from the feta, olives and oregano.  The whole family enjoyed these and they'll be my go-to recipe from now on.  I served these with cowboy caviar (bean salad).

I'll be posting the homemade hamburger buns recipe soon.  It's so easy!

FETA CHEESE TURKEY BURGERS
from All Recipes

1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste

Preheat the grill for medium high heat. (I just cooked these in a frying pan on the stove).

In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.

Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.
 
Printable Recipe
 
Enjoy!
 
 

1969, Random House Publishing

I took this book out from our local library.

 

Recipe: Garam Masala Cookies

I am hosting my first Guest Post over at Mommy Cooks! today.

Julie is a riot and she really knows how to cook. 

Take a moment to browse her wonderful recipes, have a laugh, and be inspired!

Today we'll be making Garam Masala Cookies :)

Recipe: Banana Chocolate Coffee Cake (aka Mexican Monkey Cake)

While searching for a recipe to use up 3 ripe bananas, I came across this lovely cake on Farmgirl Fare.  It's called Mexican Monkey Cake but tastes like a coffee cake which is why I renamed it.  The banana flavour tastes wonderful with the chocolate, along with the added crunch from the nutty streusel topping.  My kids (and neighbour) absolutely loved this cake.

BANANA CHOCOLATE COFFEE CAKE
from Farmgirl Fare

1-1/2 cups semi-sweet chocolate chips
2/3 cup (packed) golden brown sugar
2/3 cup chopped walnuts (optional)
2 teaspoons ground cinnamon (I use Saigon Cinnamon)
1/2 cup (1 stick/4 ounces) butter, softened (or 1/2 cup trans-fat free margarine, such as Earth Balance)
3/4 cup granulated sugar
1 large egg
1-1/4 cups mashed, very ripe bananas (they cannot be too ripe)
2 Tablespoons yogurt or sour cream (I used plain yogurt)
1 Tablespoon milk
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees (325 if using a glass pan such as Pyrex). Grease an 8"x8"x2" baking pan. In a small bowl, combine chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.

In a large bowl, beat butter, sugar, and egg with an electric mixer until fluffy. Add bananas, yogurt, and milk, and mix well. On low speed, beat in flour, baking soda, baking powder, and salt just until blended.

Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.

This cake tastes even better the next day, and it freezes beautifully. You can freeze the cake whole or cut it into pieces, wrap them tightly in plastic, and place them in a zipper freezer bag.

Printable Recipe

Happily submitted to Works for Me Wednesday over at We Are THAT Family.
Enjoy!

from the book "Chicken Soup With Rice - A Book of Months"

written & illustrated by Maruice Sendak

1962, Harper & Collins

I got this book from our local library.

Hard Working Mommy Blogger Award

Thank you Erin @ Dropped Stitches
for giving me this award!

Visit her beautiful blog and be inspired by her thoughtful writing.

Some of my favourite recent reads from her site ~

The Magic of Readeez

I Love: Lazy Summer Days

She hosts a Bunny Hop to visit other blogs

12

-If you are awarded the "Hard-working Mommy Blogger Award" you need to pass on the love to 7 other Hard Working Mommy Bloggers. I think everyone is worthy of this award so I wish I could have given out more awards! Congrats to everyone on being a hard working mommy!

-Accept the award (by leaving a comment on the original award post)

-Post about the award on your blog (include the image of the award) together with the name of the person who has granted the award, and her blog link.

-List 7 other Mommy Bloggers that you want to pass the award along to (no backsies). Remember to contact the bloggers to let them know they have been chosen for this award.

Passing on the Love:

Wendy @ Realatively Unique

Julie @ Mommy Cooks!

Gina @ Home Joys

Alison @ The Cleaner Plate Club

Heather @ Home Ec 101

Brenda @ Brenda's Canadian Kitchen

The Kitchen Pantry Scientist

Enjoy!

from "Betty Crocker's Kitchen Gardens"

by Mary Mason Campbell

pictures by Tasha Tudor

1971, Western Publishing Co.

Recipe: Blueberry Peach Salad with Thyme

Make this fruit salad to celebrate the first day of summer or anytime.  Made with fresh peaches and blueberries with ginger, lemon and thyme.  A perfect salad to take with us in the cooler for our Father's Day ride on the boat yesterday. 

The kids loved this salad and all asked for seconds.  The ginger and thyme are very pronounced but the sweetness from the peaches and blueberries add balance to this salad.

BLUEBERRY PEACH SALAD WITH THYME
from Simply Recipes

4 peaches

4 nectarines (I used 8 peaches)

1 cup of blueberries
2 teaspoons of fresh, chopped thyme (I used 1 -1/2 teaspoons dried thyme, will use less next time)
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar  (I used 2 packets of Truvia)
Or 1 tablespoon of agave syrup in lieu of water and sugar

If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool.

Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.

Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.  Serves 4-8.
(I made this in the morning, then placed it into a plastic container, and we put it in the cooler until late that afternoon.  It still tastes great this morning).

Printable Recipe

Enjoy!

from "Betty Crocker's Kitchen Gardens"

by Mary Mason Campbell

pictures by Tasha Tudor

1971, Western Publishing Company

Recipe: Banana Cinnamon Chip Bread

This bread was eaten by the kids and their friends so quick that I barely got a picture of it.  Like all banana breads it was easy to make, very moist, yet had a real kick of cinnamon from the chips.  What a nice flavour combination this was.

I found this recipe over at Recipe Girl. where her recipes and photography will inspire you.  She has lots of options for entertaining and a whole page dedicated to it.  She's also auditioning to host her own cooking show on Oprah and you can see her audition tape and vote here... (wait until you see her awsome kitchen!).

CINNAMON CHIP BANANA BREAD
from Recipe Girl

1½ cups mashed ripe bananas (3 to 4 medium)
¼ cup melted butter
1/3 cup granulated sugar
1/3 cup (packed) brown sugar
1 large egg, beaten
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
handful of cinnamon baking chips (or any other kind of chips)

Preheat oven to 350°F. Butter 5×8-inch loaf pan.

Mix bananas, butter, sugars, egg and vanilla in medium bowl.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to wet and stir just until flour is incorporated. Stir in a handful of desired flavor of chips.

Pour into prepared loaf pan. Sprinkle a few more chips on top of the batter. Bake 50 to 60 minutes, or until toothpick inserted in the center comes out clean.

 Let cool in pan for 15 minutes, then turn out loaf onto rack to cool completely.  Yield: 1 loaf

Cooking Tips
*Sub 1/2 whole wheat flour if you’d like.
**Use any flavor chip that you wish, but the cinnamon chips are quite delicious!

Printable Recipe

Enjoy!

from the book "A Hole Is To Dig"

by Ruth Krauss

pictures by Maurice Sendak

1952, Harper & Row