Four-Cheese Lasagna

Obviously this is not any type of Asian recipe, but I am so excited that I not only attempted this but that it came out super awesome tasty wow, that I just have to blog about it.

I found the recipe online after going through quite a few of them. I wanted one that made a real lasagna, but wasn't so complicated that I'd get frustrated and mess it up. This included four cheeses: parmesan, mozarella, ricotta, and cottage, as well as ground meat, spagetti sauce, diced tomatoes, onions, and noodles.

I used ground turkey to make it slightly less fattening, as well as zesty spagetti sauce and fire-roasted tomatoes. I think they helped add flavor as the turkey was a little bland. I also used the no-cook noodles as opposed to the kind that must be boiled first. They were thinner than regular lasagna noodles, and I worried a bit about the top layer because I wasn't sure they were softening up right, but once it was done baking and I cut into it everything was fine.

The next time I try this recipe I may spice up the meat a little when cooking it, just to give it a little flavor. But otherwise I think this recipe turned out pretty awesome. I know everyone had seconds if not thirds, so it can't have been that bad. :)

Kao Pad Tamada (Plain Red Fried Rice)

This year I decided I wanted to try and make every recipe out of a cookbook. Normally I just pick and choose things from them and I have a feeling I'm missing out on some interesting foods and cooking experiences. So I'm going to change all that by actually (attempting) making everything out of one book. And "The Original Thai Cookbook" by Jennifer Brennan is that cookbook. I like Thai food a lot, it should work out.

The first recipe I made is actually one I've done before. I'm a fried rice fiend and have tried dozens of different recipes for it. This one is different than most because it includes ketchup and fish sauce as opposed to soy sauce and mirin (sweet cooking sake). It has a sharp, vinegar-y taste, with an underlying fish-y flavor.

The ingredients included long grain white rice, tiny canned shrimp, ketchup, fish sauce (Nam pla), white onions, and green onions. The recipe actually called for a cup of normal sized cooked shrimp, but I thought it would be easier to use canned. I think this was a mistake, as the shrimp were mushy and broke up a lot so you couldn't really taste them (plus TheBoyfriend mentioned he thought they tasted "a little off"). I won't be using them again. The green onions were included in the recipe as a garnish, but I went ahead and mixed them in when the rice was almost done stir frying. I love green onions, but prefer them slightly cooked.

This rice was okay, but a little boring. I'm looking forward to trying the next rice recipe from the cookbook, as it includes a lot more ingredients such as pork, eggs, and green peppers. It should be exciting.

Sausage and Cheese Omelet

This, obviously, is not an Asian inspired dish. It's just a plain old omelet with cheese, onions, and spicy sausage. But since I love making and eating omelets, and since I'm always so proud of myself for making them, I'm including it anyways.

One year for Xmas my family chipped in together and got my dad a G5 Next Grilleration George Foreman grill for my dad. This awesome machine came equipped with five interchangeable plates, including a grill plate, two waffle plates, and a baking plate. You can make just about anything on this crazy thing (believe me I've done it) including brilliant omelets. Because it cooks on both sides at once, you don't have to deal with all the flipping over business you have to do with regular omelets on the stove.

I made these babies by mixing up six eggs with some milk and pouring in the baking plate on the grill. It cooked up in this fluffy rectangular shape. Once it was solid, I put shredded medium cheddar cheese, chopped up white onion, and pieces of sausage along one edge. I cut it down the middle with the spatula and folded the top edges over, making little rectangular omelets. I grilled for another minute or so to make sure everything was cooked and then slid the omelets onto plates. Since there was some shredded cheese left over I used that to top them off.

This is not the exact method for making omelets that was given in the cookbook that came with the G5, but it is the one that works the best for me. I've learned it over time and have now been informed (probably less than reliably by TheBoyfriend) that I make the greatest omelets ever.