Wednesday, August 22, 2007

Icky, icky goo, Part 2 (Update)

Well, you know that icky goo from my first cheese making experiment? I poured it into a pitcher and put it in the fridge until I decided what to do with it. When I got it out a few days later, it was solid. I loosened it from the pitcher and dumped out a perfectly round cake of cheese! It had the consistency of cream cheese, but with a weak mozzarella taste, so I sliced it up and put it into dinner. (By the way, that is NOT the way the cheese recipe is supposed to work. I'm going to try again with another brand of milk.)

The lasagna was a little different, as if I used ricotta instead of my usual mozzarella. My husband thought it tasted great! (I didn't tell him. Is that OK?) (OK, I finally told him when we ate the leftovers for a second dinner. He still likes it, and even my picky, picky Munchkin gobbled it up once we got him to taste it! I've included the recipe as a "comment" to this blog, in case anybody wants it.)

1 comment:

Donna said...

Lasagna even a picky toddler might love

6 lasagna noodles
1 8 oz can tomato sauce
1 small onion, chopped
1-2 large cloves garlic, minced
½ lb ground beef (I use grass-fed)
1-2 tsp Italian seasoning (I’m guessing on the quantity since I don’t measure)
1 tsp dried basil (ditto on the quantity)
1 cup cottage cheese
1 pound failed homemade mozzarella (may substitute store-bought)
Grated Parmesan cheese to top (real grated cheese, not the stuff in the green can)

Boil the lasagna noodles for about 10 minutes. As the water is heating, begin making the sauce. Brown beef in a small amount of olive oil along with garlic and onion. When the meat is no longer pink and the onion is tender, add tomato sauce and seasonings. Cover and simmer (the sauce) until the noodles are done.
Layer in a smallish baking dish half the noodles, half the cottage cheese, half the sauce, and half the mozzarella. Repeat. Top with grated Parmesan. Bake at 350 degrees 25-30 minutes. Serves 4 plus a picky toddler.