Julia|Lists

Julia’s Peanut Basil Linguine

Jun
24

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Prep Time: 30 minutes

Ingredients:

  • 1 box of linguine pasta (cooked)
  • 6 eggs (scrambled and cut into small chunks)
  • 1 small onion (sliced into half rings)
  • 3 teaspoons of basil (chopped)
  • 5 tablespoons of peanut butter
  • 5 tablespoons of soy sauce
  • 4 teaspoons of garlic powder
  • 4 tablespoon of olive oil
  • 3 tablespoons of brown sugar
  • 1 teaspoon of Sriracha hot sauce

Step 1 – Combine together peanut butter, soy sauce, garlic powder, 1 tablespoon of the olive oil (save the rest for cooking), brown sugar and Sriracha hot sauce in a small bowl and stir until all ingredients are blended together to make the sauce.

Step 2 – Pour 3 tablespoons of olive oil into a heated wok on medium heat, add onion and cook for about 5 minutes or until slightly translucent.

Step 3 – Add blended sauce to the wok and stir for about 3 minutes on medium heat.

Step 4 – Turn heat to low and add linguine and scrambled eggs. Toss generously.

Step 5 – Plate pasta and sprinkle about 1/2 teaspoon of basil on each helping.

ENJOY!

Julia’s Spinach Mozzarella Lasagna

Apr
14

This is my take on veggie lasagna (especially for those of you who are not feta cheese fans) – it’s all about the mozzarella cheese – YUM!

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Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

  • Vegetable cooking spray
  • 9 cooked lasagna noodles
  • 1 chopped yellow onion
  • 10 chopped cloves of garlic
  • A splash of vegetable broth
  • 1 tablespoon of chopped fresh rosemary
  • 16 oz of fresh spinach
  • 3 tablespoons of butter
  • 26 oz of roasted garlic tomato sauce
  • 10 cups of shredded mozzarella cheese

Step 1 – Preheat oven to 350 degrees Fahrenheit. Spray a 13×9 inch baking dish with vegetable cooking spray

Step 2 – In a large skillet, melt butter and saute garlic and onions for about 3 minutes or until the onions are tender. Add spinach and saute until soft.  Stir in the broth and rosemary and bring to a boil. Reduce heat and let simmer for 5 minutes. Lastly, stir in tomato sauce and turn off heat.

Step 3 – Line the bottom of the baking dish with 3 lasagna noodles, then spoon 1/3 of the spinach sauce on top of the noodles and finish by sprinkling 3 cups of mozzarella cheese. Repeat twice (noodles, spinach sauce and cheese). The top layer of cheese should be 4 cups (instead of 3 cups) of mozzarella cheese.

Step 4 – Place baking dish in oven and cook for 1 hour, uncovered. Let stand for 10 minutes before cutting to serve.

ENJOY!