General cooking tips

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.









Spanish Lasagne Recipe
Spanish Lasagne Category Pasta Recipes 
Views 34 
Ratings 0 
Ingredients And Procedures

6 Pieces Lasagne, uncooked

2 ts Vegetable oil

2 Red bell peppers -- diced

3 Garlic cloves -- minced

28 oz Canned crushed tomatoes

1/2 ts Salt

10 oz Frozen peas -- thawed

1 pn Saffron

Grated zest of 2 oranges* 3 c Grated mozzarella cheese

-(part-skim), divided

Cook lasagne according to package directions; drain. Preheat oven to 350 degrees F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Saute until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture. Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-inch baking dish. Cover with four pieces of lasagne (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes. *The "zest" of an orange is the outermost part of the peel. Do NOT use the white part of the peel (the "pith"). Serves 8 to 10 Each serving contains: 194 Calories; 13.2 g Protein; 19 g Carbohydrates; 7.5 g Fat; 21.8 mg Cholesterol;

464 mg Sodium. Calories from Fat: 35%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: