Wednesday, August 17, 2011
Until next time!
So here's a few recipes to try!
- whole wheat lasagna noodles
-2 small squash (sliced)
-part- skim ricotta cheese (used Polly-o) 8-12 oz
-part skim mozzarella cheese (Polly-o)
-bag of baby spinach
-Crushed tomatoes (in can Progresso)
5 cloves fresh garlic (crushed and chopped fine)
artichokes (in can)
whole carrots chopped to small bite size pieces
Preheat oven to 375 degrees. Boil water in large pot. Heat saucepan on stove medium heat.
Easiest sauce (so good though!) - saute garlic in a small amount of olive oil in pan til just slightly brown. then add garlic and oil from pan to crushed tomatoes. Add in basil (fresh is better but dried will work fine) about a tablespoon. then season with salt and pepper to taste!
Cook noodles in boiling water ( i used about 10-12 but if you want more noodles or a thicker lasagna add more. Cook for about 10-12 minutes until noodles are cooked but still firm because they will continue to cook in oven. Saute mushrooms and carrots on stove top with a little olive oil.
Cook spinach in microwave for 10 sec at a time til the leaves are just wilted. then mix in with about half of the ricotta.
Stack the lasagna:
grease the pan first and lightly spread a thin layer of sauce on the bottom. first layer of noodles, squash, mushrooms, carrots, sauce then spinach ricotta. second layer of noodles then artichokes, sun-dried tomatoes, and dollops of plain ricotta and sauce. Finish with a final layer of noodles and sauce. The finishing touch is sliced mozzarella on top.
Bake in the oven for about 35-45 minutes until there's a nice golden brown to the cheese! This is a totally versatile dish it would be great adding broccoli, eggplant, zucchini, and even sliced fresh tomatoes whatever you have in the kitchen!
Everything in the Kitchen Granola Bars
2-3c oatmeal1 c whole wheat flour
1/2c almond butter
1/2c apple butter
1/4c sweetened coconut (unsweetened would be much healthier)
4-5 dates chopped finely
1/2 c chopped nut mix (almonds, pecans, pumpkin seeds, dried blueberries and raisins)
1/2 tbsp cinnamon
1 tsp vanilla extract
2-4 agave nectar
Easiest step- mix it all together! Overall the texture should be pretty thick. If it needs more liquid try adding juice like apple, cranberry, or cherry juice a little at a time to give it a little moisture. Once mixed well pour into glass pan and press down to make sure its compact. Bake in oven at 375 degrees for 30-45 minutes it should feel crisp at the touch and slightly toasted on top. This is a great on the go snack :) next time i'll be adding in some dark chocolate chips (gotta have those anti-oxidants)
Thursday, August 11, 2011
Monday, August 8, 2011
Wow I really can't believe its August already! This summer has flown by especially since I haven't stopped traveling from tournament to tournament. I've been everywhere from the Midwest to parts of Canada to the current Northeastern leg of the Futures tour. I've definitely seen some steady progress and improvement with my game and know its only a matter of time where my name will be a fixture on the top leaderboard :). Of course, im taking the time to enjoy all the beautiful places Im so lucky to be able to visit. A few weeks ago my father, friend and fellow player Karlin, and I canoed up in Concord, New Hampshire. That was so much fun....even after tipping the canoe half way through the trip. Next time im opting for the single person kayak! I just finished up in Harrisburg, Pennsylvania after a long weekend of rain and of course delays. It was another solid golfing weekend and am ready to go again this week in Richmond,Va! Well, thanks for tuning in! As always I love hearing any questions or comments from all of you!