Alpermagronen (potatoes-pasta-cheese)

Älpermagronen (potatoes-pasta- cheese)

From Switzerland

18 oz potatoes, cook in salt water

7 oz macaroni, prepared but slightly undercooked

7 oz grated, spicy cheese

               

Place in baking dish in layers, topping with cheese.  Put in pre-heated oven at 250 degrees F so that cheese melts.

2 Tbsp butter or margarine, melt in pan

1-2 onions, diced

1 clove garlic, chopped

               

Add to butter and fry until brown, pour over macaroni.

In same pan:

½ deciliter milk (just shy of a half cup)

½ deciliter cream

               

Bring to boil, pour over macaroni.  Salt to taste.  Serve hot immediately, with warm applesauce or a salad.

[Deciliter = 1/10 liter, 1 liter= 4.23 cups]

Source: Jade Jones

Lasagna Rolls

INGREDIENTS
	12 whole-wheat lasagna noodles
	1 tablespoon extra-virgin olive oil
	3 cloves garlic , minced
	1 14-ounce package extra-firm water-packed tofu , drained, rinsed and crumbled
	3 cups chopped spinach
	1/2 cup shredded Parmesan cheese
	2 tablespoons finely chopped Kalamata olives
	1/4 teaspoon crushed red pepper
	1/4 teaspoon salt
	1 25-ounce jar marinara sauce , preferably lower-sodium, divided
	1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Freeze the cooked rolls and sauce for up to 1 month.

Source: Clarissa Haycock

Lemon Seafood Spaghetti

INGREDIENTS

2 lemons - zested and juiced

1/3 cup water

1 1/2 Tbsp Italian Seasoning

1/2 tsp salt

1/4 tsp pepper

1 garlic clove, minced

2 fillets of fish (salmon, tilapia, snapper, halibut - any good, sturdy fish)

1 Tbsp olive oil

1/3 lb Spaghetti, cooked, drained, and tossed with 1 Tbsp of olive oil (to prevent sticking)

DIRECTIONS

1. Season the fish with salt and pepper.

2. In a frying pan or skillet, combine the lemon juice, lemon zest, Italian seasonings, olive oil, and garlic. Place several lemon slices in the bottom of the pan like a bed.

3. Place the fish fillets on the lemon slices. Cook on med-high until the liquid begins to simmer. Cover and reduce heat to med-low heat for 8-10 minutes until the fish is just cooked - DON'T OVERCOOK.

4. Pour the cooked pasta in the fish pan and toss together, breaking up the fish.

5. Cook over medium heat until the pasta is heated through.

Source: Jackie S.