I had been searching awhile for a ginger cookie that stayed chewy after it was baked. I found this recipe on wikibooks. I add a teaspoon of fresh ginger and 1/8 tsp allspice to make them a little spicier. I used unrefined sugar (turbinado) in these and white whole wheat flour may also be substituted. These cookies will store really well in an airtight container.
3/4 cup of softened butter
1 cup of sugar
1 egg
1/4 cup of molasses
2 tsp baking soda
2 cups of flour
1/2 ground cinnamon
1 tsp ground ginger
1 ground cloves
1/2 tsp salt
extra sugar for coating
Preheat oven to 350
Cream butter and sugar
Add the egg and stir in the molasses
Combine the baking soda, flour, spices and salt in a separate bowl
Combine the wet and dry ingredients
Shape into small balls
Place on greased cookie sheet, bake for 11 minutes
I recently submitted this recipe to a contest. It didn’t win …but it should have! It is admittedly complicated but the results are well worth it.
Ingredients:
1 box whole wheat lasagna noodles
1 tbsp olive oil
1 16 oz. package ground buffalo
1 medium onion
½ tsp salt
1/8 tsp pepper
2 cloves fresh chopped garlic
¼ tsp Spanish anchovy paste
1 28 oz. can crushed tomatoes
2 tbsp Parmesan cheese
¼ cup skim milk
1 10 oz. package frozen spinach, defrosted and well drained
2 15 oz. containers of part skim ricotta cheese
2 eggs
1 ¼ tsp oregano
1 tbsp chopped fresh basil
½ tsp garlic powder
½ tsp Kosher salt
1/8 tsp pepper
On top:
½ round fresh mozzarella
1 tbsp freshly grated Parmesan cheese
1 tbsp fresh basil
This recipe takes about 1 hour of preparation and 1 hour to bake in the oven. My lasagna dish is about 11.5’ x 10.5’.
Pasta: Bring lightly salted water to a boil, submerge noodles and turn off heat. Allow to sit for 10 minutes until soft but not fully cooked.
Meat and Spinach Filling: Brown ground buffalo in 1 tbsp of olive oil on medium heat. When meat is brown add 1 chopped onion. Add ¼ tsp salt and an 1/8 tsp pepper and continue to sauté until onion is translucent. Add 2 cloves fresh chopped garlic and anchovy paste and cook for 1 minute. Add can of crushed tomatoes. Cook together for 5 minutes. Turn off heat and add 2 tbsp Parmesan cheese, ¼ cup skim milk and spinach. Stir well until spinach is incorporated.
Ricotta Filling: In a medium bowl add cheese, two beaten eggs, 1 tsp oregano, 1 tablespoon fresh basil, ½ tsp garlic powder, ½ tsp salt and 1/8 tsp pepper.
Put ½ cup of sauce in the bottom of the lasagna dish. Place a layer of pasta, more sauce and then a thin layer of ricotta filling. Repeat until you reach the top of the dish. You should get 3 layers of pasta. On top of the final layer add 1/2 inch slices of fresh mozzarella and a sprinkling of freshly grated Parmesan cheese. Bake at 350 for approximately 1 hour until cheese is slightly brown around the edges.
Allow to stand for 5 minutes before and add the chiffonade of basil to the top before serving. This recipe will serve 6-8 people.
