How To Cook The Perfect Baked Potato…

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There is nothing like a delicious hot oven baked potato, and cooking one is as easy as popping it in the oven right? Not exactly.

While cooking baked potatoes is not rocket science, there are a few steps you should take to ensure you make the perfect baked potato every time.

Make sure you are cooking the right potato. Does this really make a difference? In my opinion yes. I have tried to bake several different potatoes and the one that provides the best flavor is the Russet Potato.

You will only need two ingredients to cook a delicious spud: Kosher Salt and Canola Oil. Make sure you use kosher salt and not regular table salt. Kosher salt has large crunchy crystals that really give your potato a unique flavor and texture. If you don’t have canola oil, you can use vegetable or olive oil. That should work fine.

Preheat your oven to 350 degrees.

The first step is to wash the potato with a stiff brush under cold water. You can purchase a vegetable brush at any local home goods store, like Bed Bath and Beyond for instance. They are not expensive at all and very handy to have around.

Once the potato is clean, grab a fork and poke a bunch of deep holes into your potato. This will help moisture escape while the potato is cooking.

Dry the potato and then coat it with oil.

Put a light coating of kosher salt on the potato. I like to gently roll the potato in the salt to make sure it sticks while cooking.

Pop the potato in the preheated oven directly on the oven rack. Place some aluminum foil underneath the potato to catch any drippings.

You will want to bake the potato for about 1 hour or until the skin of the potato feels crisp and the flesh inside is soft.

Here is how to make that fancy cut on the potato that you see in restaurants. Grab a fork and cut a dotted link across the potato from end to end. Then grab both ends at the same time and push together toward one another, and it should pop open. Be careful and watch out for the hot steam!

Enjoy!

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Vegetarian Lasagna

Vegetarian Lasagna
By Melissa Lastelle

If you are looking for the best vegetarian lasagna recipe available on the internet then you have come to the right place!

I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book!

This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate?

Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth.

The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease!

Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content.

Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children.

If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian.

This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it’s free!

VEGETARIAN LASAGNA

INGREDIENTS:

1 Package lasagna noodles

1 Jar favorite meatless pasta sauce

1 Small package lite mozzarella cheese
1 Fresh medium eggplant

3 Tomatoes

Parsley Flakes

1 Package frozen spinach

Salt and pepper

1 Small package of cottage cheese

METHOD:

Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.

Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours.
Defrost spinach and drain as much water out as possible. (Using a colander)

Cook lasagna noodles in oven at 180˚C until soft and tender

Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper

Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top

Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.

Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.

Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)

SERVES-4

Melissa Lastelle-Founder of http://www.TheVegetarianBible.com

Article Source: http://EzineArticles.com/?expert=Melissa_Lastelle
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