Green Sauce

1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 Tbl. vegetable oil

Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot. Add the tomatillo mixture and cook for 4-5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally.

Aunt Jamima Maple Syrup

2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring
Combine the first four ingredients in a saucepan over med. heat. Stir
occasionally, until the mixture comes to a full boil. Let it boil for 7 min.
Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring
and stir. When completely cool, transfer the syrup to a covered plastic or
glass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.

Lasagna chez Myers

So I've been thinking of doing this for a while now, but Jason and I have successfully (I think at least) made lasagna from scratch... or at least a good part of it.

Here's the pasta recipe. It's pretty basic. You can use it for whatever you're pasta needs might be...


Pasta:

1 beaten egg
1/2 teaspoon salt
1 cups flour
2 tablespoons water (or 1:1 oil and water)

In a large bowl mix salt and flower together.

Make a well in the flour mixture.

Pour the egg in and mix well.

















Add liquid (if needed)
***I found I actually needed 4 tablespoons of water. It makes the dough nice and sticky. Its less dry throughout the whole process if you have it nice and sticky.















Looks pretty sticky, eh?

Back to the recipe...

Knead on a floured surface for 3-4 minutes till its nice and smooth.















Flour is your friend!


































Cover the little dough ball with a damp towel (I use a damp paper towel) and let it rest for 30 minutes.

Roll out the dough on a floured surface.















Try to not re-roll an area over and over. It make the pasta move and double over on itself in places. Roll from the center out in all directions. Rotate and flip the dough as needed. Just remember flour if your friend!


And now we are ready for the lasagna part!

Fold the dough in half for cutting.















I use this guy for the cutting because it give a pretty authentic look of store bought lasagna...






























Here's the noodle cut out. You might need to cut the noodle in half because it will be pretty long.

But you boil the noodles next...DUH!


Just a couple of minutes will do. Just boil them long enough to make sure they aren't gooey still.
















Still has the steam and everything.















But now that the noodles are out of the way, the fun begins!

So let's talk about cheese (one of my favorite topics).

I prefer ricotta cheese for my lasagna. Cottage cheese is nice and all, but I like the creaminess of ricotta. And what's even better... I made some myself!















Super simple... recipe for another day though.
















Look and compare. Same texture. Tastes great!


But you know the drill. Layer it all up.




















We got four layers lasagna (we made two batches of the pasta dough), but you can easily make a lasagna and a half with three layers and be just fine.

Here. Is. The. Tempting. Result.
































Bon appétit!