Today in food history:
1940 Nestle registered the trademark ‘Toll House’ for chocolate chip cookies.
Today is National Pots De Creme Day and Banana Lovers Day
Lunch special for Wednesday: Cheesy Rigatoni. Soup: Tomato-bean. Scones: Cranberry lemon.
Cabbage rolls are back: packs of 2 in the fridge.
Tomorrow: Thursday (August 28) we’re making lots of Focaccia white pizzas. If you’d like to reserve yours call or drop by the shop 613-935-3662.
Here’s a great way to “recycle” your turkey left-overs.
Tony’s Turkey Lasagna
1 box of lasagna
2 tbs. of butter
3 cups cooked and cubed turkey
2/3 cup chopped onions
1 tsp. of salt
1 tsp. of black pepper (ground)
1 garlic clove minced
3 1/2 cups of tomato sauce (not meat)
¼ cup chopped green or red peppers
½ tsp. oregano
¼ cup grated Parmesan cheese
¾ cup grated mozzarella cheese
¾ cup cottage cheese
Bake the lasagna as indicated on the box.
Melt butter in saucepan on medium-high heat, add the onions and cook till translucent, add the turkey and all of the spices and cook for 4-5 minutes. Add the tomato sauce, peppers, lower to low heat and cover, let cook for about 20 minutes.
Now to build your lasagna, put a small amount of sauce (just enough to cover the bottom of your dish (should be about 13 x 9), cover with one layer of lasagna noodles, cover this layer with half of the turkey tomato sauce, sprinkle a little bit of both cheeses, cover with another layer of noodles, spread evenly the cottage cheese (omit grated cheese on this layer), cover with noodles, cover with remainder of tomato sauce. Spread the remainder of the cheeses.
Cook for 30 to 40 minutes (uncovered) at 375 degrees. Allow the pasta to rest for 10 minutes before cutting into it.