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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Question about the Tofu-Pesto Lasagna in ER4YT
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Question about the Tofu-Pesto Lasagna in ER4YT  This thread currently has 819 views. Print Print Thread
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LJ
Thursday, March 13, 2008, 3:20pm Report to Moderator Report to Moderator
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Hello, this is really a question about the Tofu-Pesto Lasagna recipe found in Eat Right 4 Your Type. I'm learning new ways to cook and I've never made anything like a lasagna before. The recipe seems simple enough, but I'm confused about the amount of pesto suggested. It says I should use 4 cups of pesto. I could make my own pesto, but I like to buy Golda's pesto which is about $10 for a 250g container.

I am wondering if 4 cups of pesto for a lasagna is too much, any help on this would be apreciated, thanks.
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Lola
Thursday, March 13, 2008, 4:15pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
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Posts: 51,007
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
LJ,
Welcome!

Click on 'Member Center' at the top of this page, then on 'Avatar Settings' on the left, to select an avatar, to share your blood type with us.

Add information below your avatar setting, in the 'Profile Information' section, typing in the 'Personal Message box': (Rh+/-, secretor status; subtype A1 or A2, MN blood typing information)

Create a Signature that will appear at the bottom of every message you post.

Indicate your gender, age, and location in the 'Personal Information' section.

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=ref
read the threads in the Reference Section.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lola
Thursday, March 13, 2008, 4:18pm Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,007
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
you can find more pesto recipes
http://www.dadamo.com/typebase4/recipes.htm
use half the amount to make less.....

always check ingredients in any product you buy....there are certain avoids lurking, like gums and additives and other...


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Brighid45
Thursday, March 13, 2008, 11:17pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
Hello LJ, nice to meet you

If four cups of pesto seems too much, you can cut the recipe in half and probably not really notice too much of a difference in the way it turns out. However, if the lasagna recipe is very large--say, the size of a 9x13 inch cake pan--you might want to use four cups because you're probably putting on one cup per layer and you need that much to cover everything.  

Making your own pesto is REALLY easy--honest! Give this recipe a try. This is the one I use all the time just because it's so simple. You can substitute almonds for walnuts if you want a taste more like the traditional pine nuts. This recipe makes one cup, but it's very intense in taste. In my opinion, one cup of my pesto is the equivalent of two cups storebought pesto--so you could double this recipe and use it in place of four cups commercially made pesto.

If you don't have fresh basil in your store, how about growing your own? All you need is a sunny windowsill or a container on your patio or balcony. If you have a garden, even better! Basil grows at the drop of a hat, and there are lots of different varieties to choose from.

Basil Pesto
2 cups/16 oz/454g fresh basil leaves, packed
1/2 cup/4 oz/113g freshly grated Parmesan-Reggiano or Romano cheese (opt)
1/2 cup/5.5fl oz/163ml extra virgin olive oil
1/3 cup/3 oz/85g pine nuts or walnuts
(I prefer them toasted, but they can be used raw as well)
3 medium sized garlic cloves, minced
sea salt to taste (opt)

Finely chop the basil, or pulse in a food processor until finely chopped but not a paste. Add the nuts and chop or pulse until coarsely chopped. Add in the cheese, garlic and salt and pulse to mix. Add the olive oil in a thin stream while pulsing. The pesto should be a bit chunky but not too rough. This can be frozen for up to 6 months or stored in the fridge for a week or two.

Hope this is helpful to you. Welcome to the board, I look forward to your posts


Everyone is entitled to his or her informed opinion. --H. Ellison
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LJ
Tuesday, March 18, 2008, 3:55am Report to Moderator Report to Moderator
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Hello Brighid45, thank you for that wonderful post  

You really put things in perspective for me. I'll be able to make this lasagna later this week and surprise my type A partner. He's overworked himself and now gets angina-like symptoms when he eats most anything from his avoid list. Unfortunately that means he can't eat most traditional pasta dishes. He'll be delighted when I make this. Thanks again!  
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LJ
Tuesday, March 18, 2008, 4:25am Report to Moderator Report to Moderator
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Hi Lola, thanks for the info on using the Member Centre.

Just as you said, I always read the ingredients carefully, especially when keeping in mind the health of my type A partner and his finicky system. I am appalled at how most store bought pestos contain safflower or sunflower oil rather than olive oil.  

Golda's brand pesto uses organic ingredients and is the only one I would recomend from a BTD perspective, but I think it's time I make my own pesto.  
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Brighid45
Tuesday, March 18, 2008, 10:48am Report to Moderator Report to Moderator

INFJ
Kyosha Nim
Columnist and Bloggers
Posts: 5,192
Gender: Female
Location: southeastern Pennsylvania
Age: 55
LJ, you are more than welcome The first time I made pesto it was intimidating, but afterwards it was sort of a 'why didn't I do this sooner?' moment.  

If you aren't able to grow your own basil, you might check any farmer's markets in your area. Fresh basil is a few months away, but when it comes in you can buy plenty of it because pesto freezes beautifully. I plan to make some big batches this summer when my homegrown basil is at its peak of flavor. Can't wait! Spring fever is doing me in!

It sounds like the store brand you're using is excellent. I'm jealous, the commercial brands here are all full of junk


Everyone is entitled to his or her informed opinion. --H. Ellison
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