Join "Jayni's Kitchen" this week for "Cooking with Jan Hornberger."
Host Jayni Carey and Hornberger, the Clinton Parkway Hy-Vee Food cooking specialist, will prepare the following recipes: Vegetarian Lasagna, That Addicting Salad and Classic Vanilla CrÃme Brulee.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
1 medium onion, chopped
1 medium zucchini, chopped
3 cups peeled and shredded carrots
3 cups prepared spaghetti sauce
1 cup water
2 teaspoons dried basil
1 teaspoons dried oregano
2 1/2 teaspoons garlic powder
1 quart (4 cups) cream-style cottage cheese
1 egg, beaten
1/2 cup shredded Parmesan cheese
2 10-ounce packages frozen chopped spinach, thawed and drained
1 12-ounce package oven-ready lasagna noodles
4 cups mozzarella cheese, shredded
Preheat the oven to 350 degrees. Generously spray a large skillet or braising pan with cooking oil spray. Add the onion, zucchini and carrots. Cover and cook over medium-low heat for about 5 minutes, just until the vegetables soften. Stir in the spaghetti sauce, 1 cup of water, basil, oregano and garlic powder. Simmer the sauce over medium-low heat for about 8 minutes, stirring occasionally.
Place the cottage cheese in a food processor and process until smooth. Add the egg and Parmesan cheese and blend. Pour the mixture into a large bowl and stir in the spinach.
Oil a deep 9-by-13-inch baking pan. Spread about 1/4 cup of the tomato sauce on the bottom of the pan. Add a layer of uncooked noodles, cottage cheese mixture and top with some mozzarella cheese. Repeat the process two more times starting with the sauce. Cover the third layer with sauce and sprinkle with mozzarella cheese. Cover the pan of lasagna with aluminum foil and bake in a 350-degree oven for 45 to 60 minutes; uncover and bake for 15 minutes more, or until the top is lightly browned. Remove the lasagna from the oven and let rest for about 10 minutes before serving. Serves 8.
That addicting salad
1 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
2 tablespoons sugar
10 ounces spring lettuce mix
1/2 cup Parmesan cheese, grated
1/2 cup grated carrot
1/2 cup small cauliflower florets
1/2 cup cook bacon, crumbled, or bacon bits
Parmesan Dressing: In a small bowl mix together the mayonnaise, 1/2 cup Parmesan cheese and sugar until well-blended. Cover and refrigerate overnight. Stir again just before serving.
In a large salad bowl, combine the lettuce mix, 1/2 cup Parmesan cheese, carrot, cauliflower and crumbled bacon or bacon bits. Toss the salad with the chilled dressing just before serving. Serves 8.
- Recipe for That Addicting Salad found at: www.allrecipes.com, submitted by minnesotamom.
Classic vanilla CrÃme brulee
4 cups heavy cream
1 vanilla bean
8 egg yolks
Pinch of salt
1/2 cup granulated sugar
16 teaspoons turbinado sugar (or granulated sugar) for glazing
Position a rack in the center of the oven and preheat to 300 degrees. Fill a kettle or saucepan with water and bring to a boil. Line a shallow baking pan (large enough to hold eight ramekins) with a damp cotton kitchen towel.
Pour the cream into a medium saucepan. Split the vanilla bean lengthwise and scrape the seeds into the cream and stir to combine. Over medium heat, warm the cream until bubbles form around the edges and steam begins to rise from the surface. Remove the pan from the heat and let the mixture steep for 15 minutes.
In a large mixing bowl, combine the egg yolks, salt and 1/2 cup of sugar. Using an electric mixer, beat the mixture until it is thick and pale yellow, 3 to 5 minutes. Using a wire whisk, gradually whisk in the cream mixture until blended. Pour the custard mixture through a fine-mesh strainer set over a large measuring cup to strain out any bits of curdled egg. Divide the mixture among eight 6-ounce ramekins.
Place the ramekins on the towel in the prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil. Bake for 1 hour, or until the custards are firm around the edges, but still a bit wobbly in the center.
Transfer the ramekins to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours, or up to 3 days.
When ready to serve, blot the surfaces of the custards with a paper towel to remove condensation. Sprinkle about 2 teaspoons of turbinado sugar over the top of each custard. Using a kitchen torch, heat the sugar until evenly melted and golden. (To caramelize the custard tops under the oven-broiler, place the custards on a baking sheet under the broiler and broil for 30 seconds to 2 minutes.) Serves 8.
- Recipes by Jan Hornberger, Clinton Parkway Hy-Vee cooking specialist.