Zucchini Walnut Lasagna

Zucchini Walnut Lasagna

Zucchini Walnut Lasagna

A Keto-friendly, vegetarian lasagna
Course Main Course
Keyword Keto
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 can tomato paste
  • 1 can diced tomatoes drained
  • 1 white onion finely diced
  • 2 carrots shredded
  • 3 cups mushrooms chopped
  • 2 large zucchinis
  • 1 cup toasted walnuts chopped in blender
  • 2 tsp thyme dried
  • 2 tsp oregana dried
  • 4 tbsp olive oil extra virgin
  • 1 tbsp butter
  • 2 tsp sea salt
  • 2 tsp black pepper med-coarse grind
  • 750 g ricotta
  • 1/2 tsp nutmeg ground
  • 2 cups chopped spinach
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan reggiano grated
  • 10 grape tomatoes sliced
  • 1/2 cup fresh basil leaves

Instructions

Prepare Zucchini

  • Slice zucchini lengthwise into 1/8″ thick slices.  Lightly salt & pepper both sides of each slice.
  • Lightly oil a cookie sheet, or line sheet with a silicon cooking mat, and arrange zucchini slices in a single layer.
  • Setting oven rack so that cookie sheet will be 3-4 inches from broiler.
  • Broil on high for 5 minutes, remove from oven, flip slices and pat dry, then return to oven for an additional 3 minutes.
  • Line a cooling rack with paper towel, and place zucchini slices on it.  Repeat these steps until all slices have been broiled, and set aside.

Prepare Ricotta

  • Mix ricotta, 1/3 of the chopped spinach, and nutmeg in a medium size bowl.  You can add a little salt & pepper if you like.  Set aside.  (I intended to add an eqq to this as well but forgot – the lasagna turned out fine without it.)

Prepare Sauce

  • In one skillet, add a couple tablespoons of olive oil, and saute the onions and shredded carrot until translucent. 
  • In a larger, deep skillet, heat up two tablespoons of olive oil, and 1 tablespoon of butter, and fry the chopped mushrooms along with the thyme.
  • When mushrooms are turning golden, clear a space in the pan and add the tomato sauce, dried basil and oregano. and stir well.
  • When the tomato paste starts to deepen in color, add the drained tomatoes, and the sauteed onion and carrots, and toasted walnuts.  Stir well.
  • The sauce is ready when most of any liquid has evaporated.  Remove from heat and set aside.

Assembly

  • Set cooking rack to middle of the oven, and preheat to 350 degrees.
  • Lightly oil a 9 x 13 baking dish.
  • Put a very thin layer of sauce across the bottom of the dish.
  • Arrange one layer of zucchini slices
  • Spread one third of the sauce over the zucchini, followed by one third of the ricotta mixture.
  • Repeat the previous 2 steps.
  • Spread the shredded mozzarella, followed by the grated parmesan.
  • Arrange sliced tomatoes and fresh basil leaves over top.
  • Place lasagna into oven, and bake for 30 minutes, or until top starts to turn golden around edges.
  • Remove from oven when ready, and let cool for 15 minutes before cutting and serving.

Chocolate Bourbon Latte

Felt like a warm cocktail the other evening, something that would fit in with the Keto diet that I’ve been on since July.

What I came up with was delicious!

Chocolate Bourbon Latte

Course Drinks
Keyword bourbon, coffee
Prep Time 3 minutes
Total Time 3 minutes
Servings 1
Author Me

Ingredients

  • 1.5 oz 100 Proof Bourbon (I used Old Grandads)
  • 1 shot espresso (a double shot)
  • 3/4 cup 33% Whipping cream steamed
  • 6 drops Bittermens Xocolatl Mole Bitters

Instructions

  1. Add a freshly pulled shot of espresso to your favourite coffee mug or cup, along with your favorite bourbon and the Bittermens bitters

    Steam the whipping cream until nice and hot, with good microfoam

    Add to your mug and enjoy!


Cold Brew Cocktails

Made up a tasty cold brew cocktail this evening:

2 oz. Old Grandad Bourbon

1 oz. Cold brew coffee

1/2 oz. Maraschino liqueur

couple dashes Xocolatl Mole™ bitters

lemon peel

 

Mix the first 4 ingredients in a mixing glass half full of ice.  Pour over a large ice cube in your favourite whiskey glass and garnish with a strip of lemon peel.

Blueberry Pie

 

Blueberry Pie

The combination of cooked and fresh blueberries makes this pie amazing.  

Quickest and easiest to make using a frozen pie crust, but would probably be even better using your favourite pie dough recipe from scratch!

Course Dessert
Keyword blueberry, pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 1 ea 9" frozen deep dish pie crust

Filling

  • 4 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup water
  • 2 tbsp cornstarch
  • 2 tbsp water

Topping

  • 1 cup whipping cream (small carton)
  • 1/2 tsp * 1/2 teaspoon double bourbon vanilla extract
  • 2 tbsp * 2 tablespoons of maple syrup

Instructions

  1. Bake pie shell according to directions, and let cool while making the filling.

  2. Add 2 cups blueberries, sugar, lemon zest, lemon juice, and 1 cup water to saucepan and bring to a boil.

  3. Reduce heat, stirring occasionally until the berries burst.

  4. Remove from heat.

  5. Make a slurry of the 2 tablespoons cornstarch and 2 tablespoons water, and stir into sauce pan.

  6. Add remaining 2 cups of blueberries, folding into the thickened mixture.

  7. Let cool.

  8. Combine topping ingredients into a frozen mixing bowl, and whip until stiff peaks form.

  9. Fill baked pie shell with the blueberry filling.

  10. Serve and add a couple good dollops of the topping with each slice.

Spice Blends

Rather than buying Italian Seasoning, Seasoning Salt, or Taco Seasoning, I like to make my own blends – that way I know what’s in them, and their flavours are more consistent.  I store the blends in various sized mason jars – using larger jars for the blends I go through fastest.

Seasoning Salt
 
Recipe Type: spice blends
Prep time:
Total time:
Ingredients
  • 8 tbsp coarse sea salt
  • ½ tbps onion powder
  • 3 tbsp pepper
  • ½ tbsp garlic powder
  • 2 tbsp smoked paprika
Instructions
  1. Add all the ingredients to your mortar, and grind to an even consistency – fairly fine.
 
Italian Seasoning
 
Recipe Type: spice blends
Prep time:
Total time:
Ingredients
  • 1/2 cup dried basil
  • 4 tbsp dried thyme
  • 4 tbsp dried rosemary
  • 4 tbsp dried oregano
  • 2 tbsp dried sage
  • 2 tbsp coriander
  • 4 tsp garlic powder
Instructions
  1. put all ingredients into mortar and grind till you reach desired consistency
 
Taco Seasoning
 
Recipe Type: spice blends
Prep time:
Total time:
Ingredients
  • 4tbsp chili powder
  • 3 tbsp cumin
  • 2 tbsp onion powder
  • 5 tsp garlic powder
  • 3 tbsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp oregano
Instructions
  1. blend all ingredients together in mortar and pestle. I use 2-3 tbsp. of this blend per pound of ground beef when I’m making tacos.
 
Cajun Seasoning
 
Recipe Type: spice blends
Prep time:
Total time:
Ingredients
  • 3 Tablespoons paprika
  • 3 Tablespoons garlic powder
  • 1 Tablespoons onion powder
  • 1 Tablespoons black pepper
  • 2 teaspoon cayenne pepper
  • 2 teaspoon dried oregano
  • 2 teaspoon dried thyme
  • 2 teaspoon dried basil
  • 2-3 teaspoons of salt (to taste)
Instructions
  1. Mix all ingredients together well and store in an airtight container