Charky's skillet lasagne

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I got the idea for this flexible easy lasagna recipe from Food Network. One of their recipes called for called for 1 carrot and 1 zucchini peeled into ribbons and the other for pureed butternut squash. I have used different combinations of eggplant, carrot, arugula, mushrooms, broccoli. I also use jarred sauce mixed with tomato puree (most sauces are too salty). Meat can be added to the tomato sauce layer, but the recipe is hearty enough as a vegetarian dish. Per 1/8 pan wedge (~180 g): 259 calories, fat 9, sat fat 4, cholesterol 50, sodium 559, potassium 211, total carb 27, fiber 4, sugar 6, protein 16, vitamin A 58%, calcium 35%, vitamin c 6%, Iron 12%.

Pumpkin Cream Cheese Muffins

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Reshmi murgh (silken chicken)

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This recipe was modified from one in Madhur Jaffrey's Quick & Easy Indian Cooking. The marinade is very tasty -- make some extra to serve on the side as a dip or flavoring for rice. This dish goes well with palak paneer.

Ann's Fresh Green Mango Chutney

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This is absolutely delicious! Hard green mangoes are available at Indian stores from Jan-Apr. It should cut in half easily through a soft unformed seed and taste very sour. Chutney means dip. Acar or Achar can be found in a jar and has a long shelf life. This is fresh chutney.

Ann's homemade paneer

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Can use the whey to make rice within 3 days.