I've started into even more dairy adventures. After the success I had with the mozzarella cheese and ricotta, I've decided to branch out into butter. Apparently its just as easy to make as cheese. The only problem is that I have to wait for the cream to rise to the top of my local raw milk. I'm guessing it doesn't help that I open the fridge about every 5 minutes to check on it!
But... I've finally come up with a recipe that Rocks!
I found a bag of tomatoes left over from last summer's garden in the bottom of my freezer. You would have thought I had just found a winning lottery ticket. One hour later and I had a decent tomato sauce.
Gee...what to make with tomato sauce, ricotta cheese, local grass fed ground beef, mozzarella cheese, and a huge bunch of of local kale?
Noodleless Kale Lasagna of course!
So I chopped up the Kale and some cabbage into bite size pieces and sauteed in garlic.
Cooked the ground beef with a couple of tablespoons of Italian seasoning mix and onion (locally available this season at the Palafox Market)
Mixed 8 oz of ricotta, 4 oz mozzarella, two eggs and more Italian spices.
Layer 2 x
1/4 cup tomato sauce
1/2 ground beef mix
1/2 ricotta cheese mix
small handful mozzarella cheese grated
1/2 of the greens
Finish with more tomato sauce and a handful of mozzarella cheese
I know - sounds great doesn't it - and it was
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