Talin’s Mouth-watering 2 Layer Penne Lasagna

I know you are probably thinking Penne Lasagna? I’ve made that possible. Who says that you always need to put Lasagna dough sheets to make Lasagna? Not to me. As long as you have Pasta Noodles of any kind that is large to mid size. I am not saying the Acini De Peppe, Orzo, and small noodles you use for soup and all that. I am saying Penne, Spaghetti, even Rotini. I have tried, tested and tasted. It is delicious! Well, let’s get started.

Depending on the number of people that you are serving in your family or your friends. It is in your preference.
This is for a family or friends of 4 or 5.

You will need:

– 900g of Penne Rigate Package (depends on your pan size as well and number of people)
– **Onions or Garlic are Optional. (It is your choice)**
– Oregano
– Basil
– Tomato Paste
– Tomato’s
– Mozzarella Cheese
– Parmesan Cheese
– Cottage Cheese
– Extra Lean Ground Beef
– Sea Salt – (Never use table salt) **To your added preference**
– Grinded Black cracked Pepper
– All Spice

To begin:

1) Mash the extra Lean Ground beef into small pieces, cook it well done in a pan. That is where you will add just the Tomato Paste and Sea Salt. add about 4tblsp full of tomato paste and 1 and a half tsp of sea salt. (Add water, but not too much) You do not want your Lasagna to be Soggy. Add just enough to mix the tomato paste with them together.

2) In a separate small mixing bowl add 1 tbsp Oregano, as well as Basil, and all spice – Mix them together

3) Wash and Slice 4 fresh tomato’s – use Tomato on a Vine or Roma Tomatoes. put them aside.

4) In a mixing bowl add the grated Mozzarella Cheese and Cottage cheese. Mix it together.

To make the Penne:

1) Make sure you put a little more than half a large pot of water

2) Boil the water and put Sea Salt and as soon as it boils, add the Penne. (Never put any kind of noodles in a non-boiled water, it will stick to the bottom of the pot and stick to the other noodles)

3) Immediately stir the Penne so that all the noodles will become tender evenly and keep mixing ever 2-3 minutes. Let it boil on medium heat for about 10 minutes. If it needs more time, then go to about 11-12 minutes. MAX. (Do not overcook and make it mushy. Take it out while it’s al dente)

4) Drain and set aside to make 2 equal parts of the Penne Rigate, but first Mix the ground beef/tomato paste mix with the penne before Parting them. Add the Oregano, Basil and All spice mix with them as well.
In a Medium to Large Pyrex Pan:

1) Add cooking oil spray to the whole pan.

2) Add the first layer of the Penne and even it out.

3) Add the cheese mix – then Put Parmesan Cheese

4) Add the layer of the Tomato’s

– **for the Last layer – Repeat Steps 2-4 but add #4 first, then #3– Add the Parmesan Cheese last.

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Oven Settings:

– Bring the Oven to Convection – to 375 degrees before you put the Lasagna in.

– Let it cook for 30 Minutes

and there you have it.
Penne Lasagna. Bon Appetit! Enjoy!

Talin’s Ultimate Couscous Salad Recipe

I would like to introduce to you a very healthy, flavorful, Couscous Salad recipe, which is full of essential nutrients, which will get your taste buds active and will want the whole salad bowl to yourself. Yes, it is that good! Couscous is one of my favorite things to add to vegetables, and add so much flavor with it. Excellent choice to serve at dinner parties, or regular dinners, for lunch, for dinner, anytime. Here is The Ultimate Couscous Salad Recipe.

Couscous Salad Recipe
Serves: 4 or more. depending on how much quantity you would like to prepare. play around with the amount of ingredients to your desire.

Ingredients…
• 1 1/2 to 2 cups pearl couscous
• 1/4 cup olive oil
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 full cucumber, diced (about 1 cup)
• 1 large tomato, diced…. preferably tomato on a vine…
• 1/2 cup coarsely chopped fresh herbs (any combination of fresh parsley, cilantro, arugula, basil, dill or mint)
• 1/3 cup raisins or more to your tasting
• 1/4 cup chopped walnuts, toasted or not. you can just add them in.
• Freshly ground black pepper and salt

To Prepare follow these instructions…
1. In a large saucepan, bring about 2 quarts of water and 1 teaspoon of salt to a boil. Add couscous and cook until tender, 8-10 minutes. Drain with a strainer — preferably thin holed strainer so the couscous will not fall through.

2. While the couscous cooks, in a small bowl, mix the oil, mustard, honey, lemon juice and zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Add cooked and drained couscous to a large bowl, and then, pour dressing over warm couscous, mix well. Let it cool completely

4. After cooled completely, Add cucumber, tomato, herbs, raisins and walnuts to the couscous and stir. Taste for seasoning and add salt and/or pepper as needed.

5. Enjoy it when its cold – cover then refrigerate, about 1 hour. Better to eat cool…

Bon Apetit!