While we’re stuck at home, many of us are cooking more than ever before. Even with takeout still available, the disinfection process for ordered items is sometimes not worth the hassle. But at the same time, coming up with new ideas for all the meals you’re having to create is challenging as well. We think today’s recipes can help. And be sure to stay tuned for more to come! If you aren’t vegetarian, try something new and get more plants into your diet. It surely can’t hurt.—Editors
Steve Chavez’s Easy-Peasy Vegetable Lasagna
Steve likes to refer to himself as “the least of the editors” on our team. He’s far from that. In addition to being a marathoner, a motorcycle enthusiast, and an all-around nice guy, he can cook!
¼ cup olive oil
1 large onion, diced
10 raw Roma tomatoes, diced
4 large sweet peppers, diced
2 cups raw spinach, chopped
1 tbsp. oregano
Salt and pepper to taste
1 pound mozzarella cheese, shredded
8 oz. ricotta cheese
8 oz. light cottage cheese
½ cup parsley, chopped fine
1 to 2 boxes uncooked lasagna noodles
1 jar of your favorite pasta sauce
Parmesan cheese for the topping
Merle Poirier and Ellen Musselman’s Favorite Homemade Pizza
Merle Poirier is quite simply our everything on the AR staff. She’s a fun “Grammie” for grandson Connor, and brings creativity to everything she does. Her daughter Ellen is Connor’s mom, and is a talented designer just like her mother.
For the dough:
1.25 oz. package of active dry yeast (or 2.5 tsp.)
1 tsp. white sugar
1 cup warm water
2 ½ cups bread flour (may use all-purpose flour)
2 tbsp. olive oil (may use any vegetable oil)
1 tsp. salt
1 28-oz. can whole peeled tomatoes (drained and liquid discarded)
1 tbsp. extra virgin olive oil
1 tsp. red wine vinegar (optional)
2 medium garlic cloves, minced (or ½ tsp. dry)
1 tsp. salt
1 tsp. dried oregano
¼ tsp. ground black pepper (optional)
Place all ingredients in a food processor or blender and mix until smooth. Refrigerate until ready to use.
Anything you like!
This recipe will roll out for a fairly good-size circle pizza or a full rectangular one depending on how thick you like your crust. OR you can cut the dough ball in half before you roll it out and freeze it for a later time to use for another pizza or cinnamon rolls or twists.
Wilona Karimabadi’s Easiest Bagels You’ll Ever Make
Wilona has been gluten-free for five years. Sometimes she really misses regular breads and bagels. A lot. While this recipe is not gluten-free, it can be made so by swapping the flour for a measure-for-measure gluten-free flour. It works beautifully. And no, this isn’t going to be a New York City bagel, but it’ll do. Trust it.
1 cup flour
2 tsp. baking powder
1 cup nonfat Greek yogurt
¾ tsp. salt
*If you want to make these cinnamon-raisin flavored, simply incorporate about 1 teaspoon of cinnamon and ¼ cup of raisins into the dough mixture before shaping. You can get very creative with flavors and toppings. This makes four bagels, so double or triple the recipe if you need to.