Lasagne con amore! (or Lasagne with love)

Can you ever have enough lasagne?! Don’t even answer that.

The mecca of true comfort food, no matter how you make it, lasagne will make any bad day turn out just fine.

So girl, forget that diet! It’s time to carb it up! Sue style.

Can I get a amen?

You’ll need:

-Package of oven ready lasagne noodles

-Sue’s mean Sunday sauce (see earlier post for recipe)

-Frozen spinach

-2 tubs of 300g of extra smooth ricotta

-1 egg

-2 cup of mozzarella

-1 cup of parmesan

-11x 17 glass dish

Let’s start:

Preheat oven to 375̊

Thaw frozen spinach by following instructions on package. Squeeze out all excess moisture.

Prepare cheese mixture by mixing ricotta, mozzarella, parmesan, egg and spinach. Set aside.

Using some oil coat the bottom of the pan to prevent noodles from burning. You can use Pam non stick spray.

Coat bottom of dish with spaghetti sauce

Line dish with 3-4 oven ready noodles

Top with spaghetti sauce

Top with cheese mixture

Repeat layers.

Once you are about 1-2 inches from the top of the dish pan, make the last layer with only spaghetti sauce and leave out cheese mixture. Top off with parmesan.

Cover with tin foil

Put in oven for 45 minutes to an hour.

Remove from oven, pour 1 cup of mozzarella cheese on top and place back in oven for another 10 minutes without foil until cheese is gooey.

Goes great with some garlic bread and salad

You could even prepare this the night before.

Keep on baking!

Love those curves carbs gave you :)



What a spread!

This thanksgiving we went all out. As the guest list kept increasing so did our dishes, much to my dismay!

My brother handled the roasting of the turkey, just like every year before and this year I handled all the sides.

Man, did I seriously never want to cook after this! A foodie first! But seeing all those happy people gobble up the grub and take plenty of leftovers was what I am truly thankful for this year. :) Being able to enjoy a lovely dinner and hang out with the people that matter the most to me (with some missing of course!)


Roasted Fall vegetables

You’ll need:

-5-10 Red, green, yellow and orange bells peppers (the color combination is really amazing) cut into 8 strips lengthwise each

-a bunch of asparagus

-4-5 zucchinis with skin stripped off 4 sides



-cayenne pepper

-olive oil

Let’s start!

Preheat oven to 375 Fahrenheit.

Clean vegetables and cut as per instructions above. Spread out on pans. Drizzle good virgin olive oil over vegetables.

Sprinkle with pepper, salt and a some cayenne.

Mix with clean hands.

Place on middle rack in oven for 45 minutes. Turning over every 15 minutes.

Specials: You can sprinkle some Parmesan over the top once done and still warm from the oven. The cayenne pepper really brings out the flavors of the zucchini and bell peppers.

Sweeet Sue Potatoes

You’ll need:

-8-10 yams


Extra add ins: brown sugar

Cut potatoes into cubes

Boil potatoes until you can insert fork and potato does not break

Place in oven pan with some pats of butter for 20 minutes

Last 10 minutes you can choose to sprinkle some brown sugar on top. My cousin last year also added marshmallows which I found kind of gross and way too gross! The yams are sweet enough and adding marshmallows to a vegetable seems way too weird to me!

Lasagne con amore (see recipe below)

Potato salaid ( my sisters Laura’s contribution) consisted of boiled potatoes, delicious apples cubed, lemon juice, mayo, ranch dressing, pepper and salt to taste. Trick, lemon juice prevents apples from browning. Our guests thought the apple cubes were potato and were pleasantly surprised by the sweet taste of apple with savory potato dressing!

Appetizers courtesy of Laura and President;s Choice!

Pillsbury crescents!

And many more!

Happy belated Thanksgiving!

Keep baking.



The Big Mac On Campus

Ok so in all fairness, I might be on the G.I. diet, but that doesn’t mean I’m not allowed to make some carbtastic recipes now and again!  A girl’s gotta find a way to vent out her carb frustrations somehow!

The only caveat is I just can’t eat any or very much of it. (Silent prayer of thanks goes out to Rick Gallop for allowing some form of complex carbs in this diet. Though in retrospect, this cheese laden one would be a ultimate no-no.)

Here’s what you’ll need for Sues Mad Mac'n'Cheese:

-Sue’s Sunday gravy (see earlier post for recipe) . I left the bacon out of this one and used roasted yellow, red bell peppers and onions.

-Cooked and drained Macaroni

-Some Parmesan. Easy on the parm tiger! too much and it’ll lace this mac n cheese with some serious sodium and salt.

-Some CHEESE!! Any kind will do. I used medium strength cheddar because that’s all we had on hand, but a white cheese such as swiss would have worked nicely too.

Let’s start:

Cook pasta as per instructions on package until al dente.

Add layer by layer of cooked pasta into glass dish scooping pasta sauce and mixing as you go.

Layer in cheese pieces in between layers.

Sprinkle with Parmesan and remaining cheese on top and set in oven to broil for about 10 minutes.

Because all of the ingredients are already precooked there is literally less than 20 minutes needed in prep work and cooking time. Works even better if you have some sauce on hand from previous pasta night dinners.

Let’s hope the bridal party enjoys this tomorrow, because this is what I’m bringing!

Keep baking :)



A simple end of summer dessert..

I had some leftover ladyfingers from the tiramisu a la sue post so I decided to browse around the kitchen and see what I could find and make.

You’ll need:

-2 large ladyfinger cookies

-Chopped white apricot or regular nectarines will do just fine

-½ tbsp of good honey (I find organic honey makes a huge difference)

-Some vanilla/french vanilla ice cream (home made is always best! but I opted for the ready made one)

Let’s get started:

Heat up the pan at medium heat

Add honey until honey softens and caramelizes

Add chopped fruit

Saute for 6-8 minutes or until soft

Break 2 ladyfinger cookies in half

Pour ice cream into bowl

Add cookies

Pour hot fruit over ice cream

And EAT! This is my mom’s favorite dessert. Just the right amount of sweetness after a heavy and satisfying meal. You could leave out the honey, if the fruit is ripe enough the juices alone will help to caramelize it naturally.

Keep on baking



No captions needed. Pictures speak for themselves.

P.S. When making pudding pies please make sure to buy Sherriff or Dr. Oetker brand pudding, they are actually meant for pies. The Jello brand of pudding is meant for consumption only and not for baking. My pie turned out runny and didn’t hold well when cut. Globby mess. The proof is in the pudding folks.

Some food for thought… :)

Sept 30 2011 commentary: Ah, my doppelganger in foodie pursuits. Always a great sport, my cousin Beeky is! This pie making sesh happened the weekend before she had to go back to Western University.. would lead me to eventually come up with bake nights.


Banana pudding pie

You’ll need:

Graham crackers

½ cup of butter

1-2 bananas

1 package of Dr. Oetker instant banana pudding

2 cups of milk

Break and ground the graham crackers until you have a nice crumble.

Mix with ½ cup of melted butter (I just put it in the microwave for 20 seconds) and pat crumble into a pie pan to form a nice crust. Make sure to push and pat the crumble up to the sides of the pan to create a nice rim. Freeze for 25-30 minutes.

Prepare pudding according to instructions on package.

Leave pudding to cool at room temperature for about 10 minutes or until cool.

Once crust is fairly hard, line bottom with sliced banana’s or any fruit you prefer.

Pour cooled pudding over top and garnish with leftover banana slices.

(The recipe in the cookbook called for sour cream and whip cream. I skipped out on these 2 for a more healthier alternative)

Brought to you by:

-Friday bake nights

Sept 30 2011- I admit this baking session did not happen on a friday or during the night either. Early stages leading up to this idea.