Zucchini Curry Soup

This recipe is great as is, but I did make a few changes that made it even better. When I was frying the onions, I added hot peppers and cayenne pepper to give it some kick. After the soup was fully blended and cooked,I also added in pieces of cooked potato. The potato adds some hardiness to the soup, and makes it much more filling while maintaining the great curry and zucchini flavor.

Ingredients :
• 2 tablespoons extra virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 tablespoon curry powder/garam masala
• salt to taste
• 4 small zucchini, halved lengthwise and cut into 1 inch slices
• 1 quart chicken stock

Directions :
1. Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

6 servings

Calories: 74 | Total Fat: 5.2g | Cholesterol: < 1mg

Classic Lasagna

 Classic Lasagna


 Ingredients :
1 pound ground beef
3/4 cup chopped onion
2 tablespoons canola or olive oil
1(pound) can tomatoes
2 ( 6 ounce ) cans tomatoes paste
2 cups water
1 tablespoon chopped parsley
2 tablespoons salt
1 teaspoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano leaves
8 ounce lasagna
1 pound ricotta cheese
8 ounce mozzarella cheese, shredded or thinly sliced
1 cup grated Parmesan cheese


Directions :
In large heavy pan,lightly brown beef and onion in oil.Add tomatoes(put through blender or cut with edge of spoon),tomato paste, water,parsley,salt,sugar,garlic powder,pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagna as directed on package; drain. In 13 x 9-inches baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F for 40 to 50 minutes until lightly brown and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servings.