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Recipes I've Shared:
A Romanian smoky eggplant and pepper spread. Great on crusty bread or over rice as a meal. This makes a large batch suitable for freezing in smaller portions.
A light eggplant mousakka using canned tuna instead of ground beef in the filling layers
Quick and easy black bean curry using store bought curry sauce
This is a great white bread recipe for a stand mixer which I found at http://www.breadtopia.com/downloads/Basic_
A vegetarian lasagna made with half the regular lasagna noodles - the other half is grilled eggplant.
This is one of my husband's favorite vegetarian eggplant dishes. It could be made with ground beef instead. I make this in a 9" square pan and it makes 9 generous servings. Don't be fooled by the high salt content - most of the salt is rinsed off before cooking.
An excellent vegetarian lasagna, my family loves it. I make it in a 9" square pan and cut it into 9 generous servings. I like to use the no-boil lasagna noodles because they are shorter and fit my pan better, but you can use regular noodles and break them to the right shape. You may want to add extra sauce to help the noodles cook if you do that. You can use just zucchini or mix zucchini, yellow squash and add in some bell peppers for a more colorful lasagna.
You can do this with tuna and mayonnaise or anything with a strong salty taste. Eat it with your hands like a sandwich. Eat immediately as the seaweed will get soggy if you wait.