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food bites

Dinner from the Heart
By Angela Capelli

St. Valentine’s Day is coming, and I have a few great ideas to make this fun holiday very special for you and your family. Forget the sitter and the restaurant. Hey, we’re all trying to save money these days and penny-pinching has become chic. So this year stay home and prepare this easy, even make ahead, meal that the whole family will enjoy and can also help to prepare. You can make both the lasagna and the cookie dough ahead of time, so you can relax on that special day. Freeze the lasagna and bake it in the oven on St. Valentine’s Day. And believe it or not, the cookies actually turn out better after the dough spends a few days in the refrigerator. If roasted red peppers are not a favorite in your house, be creative and substitute your favorite ingredient, even ground beef.

Make the night special by setting the dining room table, lighting candles and serving sparkling apple cider in wine glasses. After dinner let the kids bake the cookies and serve them warm, just make sure they don’t eat too much of the dough. Before you know it they will be celebrating St. Valentine’s Day with their own sweetheart and you won’t need that sitter. So for now while they are young, include them in the celebration with this dinner from the heart.

Roasted Red Pepper Lasagna

• 4 medium roasted sweet red peppers (fresh or jarred)

• 2 Tbsp. olive oil

• 1 28 oz. can crushed tomatoes

• 4 cloves garlic minced

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 1/2 tsp. sugar

• 1/3 cup butter

• 1/3 cup flour

• 1/2 tsp. salt

• 1/4 tsp. ground nutmeg

• 3 cups milk

• 1 pkg. lasagna noodles

• (I use Barilla no bake)

• 1 1/4 cups grated Parmesan cheese

Chocolate Chip Cookies

(Makes about 3 dozen large cookies)

• 1/2 cup butter

• 1/2 cup butter-flavored Crisco

• 1 cup packed light brown sugar

• (Acme brand preferred)

• 1/2 cup white granulated sugar

• 1 tsp. vanilla extract

• 1/4 tsp. almond extract

• 2 large eggs

• 1 tsp. salt

• 1 tsp. baking soda

• 1/2 cup old fashioned oats

• 2 1/2 cups all-purpose flour

• (Gold Medal preferred)

• 2 cups semi-sweet chocolate chips

• 1/2 cups nuts (if desired)

Cut peppers into thin strips. In large saucepan cook peppers in hot oil over medium heat for 1 minute. Add garlic and cook for 30 seconds being careful not to burn, stir in undrained tomatoes, salt, pepper and sugar. Simmer, uncovered, for 20 minutes, stirring often. Set aside to cool.

For Bechamel sauce, in a medium saucepan melt butter. Stir in flour, salt, and nutmeg until smooth. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Set aside to cool.

To assemble, grease the bottom of a 3 quart rectangular baking dish. Cover bottom with 1/2 cup red pepper sauce. Layer noodles on top of sauce per directions on box. Spread about 1 cup of the red pepper sauce over noodles. Drizzle about 3/4 cup of the béchamel sauce over the red pepper sauce; sprinkle with about 1/3 cup of the parmesan cheese. Repeat same process twice more. Finish by topping with a layer of noodles, remaining béchamel sauce and Parmesan cheese. Bake, uncovered, in a 350 degree oven 30 to 35 minutes or until bubbly and light brown on top. Let stand 10 minutes before serving. If preparing ahead of time, cover well and freeze. Remove from freezer one day prior to baking to thaw.

Cream butter, Crisco, and sugars until light and fluffy. Add extracts and eggs. Mix dry ingredients in separate bowl with a whisk and gently fold into creamed mixture. Stir in chocolate chips and nuts. Divide dough in half and wrap each half in plastic wrap, sealing well. Place in refrigerator for up to one week (this is a very important step!). Bake twelve at a time on a cookie sheet lined with parchment paper at 350 degrees for 13 minutes. Remove from oven and allow to cool slightly before serving.

E-mail Angela Capelli at foodbites@curiousparents.com  with any questions, comments, suggestions or baking tips that you may have.