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The Mixing Bowl
E. Romie Lane South Salinas location under construction duplex consisting of 3Br-2.5 Bth dbl car garage each unit $829,000
2095 Penasquitas Dr., Aptos
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Condominium 3Br-2.5 Bths 2 car attached garage ,move in condition walk to the beach and Seascape Village shopping. $749,000
1039 Freedom Blvd.
Commercial Offce For Sale. Seller Is Motivated.
$450,000 37 Webb Road, Watsonville COMING SOON
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171 Zinfadel Court, Los Banos
Two Story Home, consisting of 4 bdrs,and 2.5 bts. Living room, family room,freplace. Large lot. 2 Car Garage. Offered at $359,500
JOHN ESPINOZA 840-2506
BRE #00477281
EVERARDO QUINTERO 831-332-5545
BRE #00478150
RAY QUINTERO 707-4659
BRE #00789143
SALVADOR “SAL” ROCHA 724-6030
BRE #00913260
1051 Freedom Blvd., Watsonville
14643 Tumble Weed Lane Royal Oaks Ca 95076
Nestled on 5 acres in the Live Oak Forest above the Elkhorn Marine Sanctuary. Grab the kayaks! You’re not far from the surf and sand of Moss Landing Harbor. This West facing custom home, built in 2004, ofers expansive views of Monterey Bay. Appointments include; Gas fireplace, Slate floors, Vaulted ceilings, Granite and Cherry kitchen. Decadent upstairs master suite boasting private sun deck, huge walk-in closet with laundry room. Lower level living quarters w/ sepater walk-out. An exquisite and unique opportunity to own that Coastal Ranchette! Price reduced • $985,000
• 2700+ SF 4 Bed / 3 Bath • Privacy and Seclusion • Bay & Elkhorn Slough Views • 5 Acres All Usable Land • Ocean Views to Monterey • NO HOA • Livestock Welcome • Spacious Sundecks • Separate Living Unit
www.homecb.com/14643TumbleWeed
Paul Cuccia, Realtor®
BRE# 01334276 Coldwell Banker Residential Brokerage 2140 41st Ave, Capitola, CA 95010
DEEP DISH Lasagna is often good and maybe even better when reheated. This recipe calls for a large baking pan, about 13 inches by 9 inches. You can also cut the recipe in half and use an 8-inch square baking pan. 70’s Spinach Lasagna
The recipe for spinach mentions of this wheat flour lasagna is out of the and water-based mixture. Later, vast collection of fine extolled by Roman greats such vegetarian dishes as Cicero and Horace, it was in Anna commonly eaten in leek Thomas’s 1972 cookbook, and chickpea soup. “Vegetarian Epicure.” Francetti’s research There is a lot to be said undermines the popular about a meal that is belief that pasta was comfortably prepared, brought to Italy from baked and served. Most China by Marco Polo. pots and pans can be “It’s pure nonsense. The washed and put away noodles that Marco Polo before you sit down. Also, maybe brought back it is even better warmed with him at the end of up as leftovers. the 1200s from China Lasagna comes from the Roman word, “laganon,” and refers SARAH RINGLER were essentially made with rice and based on a diferent, oriental to flat sheets of pasta culinary tradition that cut into strips. According to has nothing to do with ours.” Giorgio Franchetti, food historian, This is one of those recipes that scholar of ancient Roman history is broken into many steps. Start and author of “Dining with the with the sauce. I have included Ancient Romans,” 1,000 to 800 a tomato sauce recipe from BCE marked the first recorded Thomas’s cookbook. You may
already have your own favorite. Most of the flavor comes from the sauce so it is very important. You will need about 6 cups.
I prefer lasagna noodles that need to be boiled first, but you can use oven-ready which saves you a step. Recipes like this one aren’t meant to be followed religiously. All along the way, you need to taste, evaluate the flavor and adjust.
Lasagna can be prepared in advance and frozen either before or after it has been baked. This recipe calls for a large baking pan, about 13-by-9. You can cut the recipe in half and use an 8-inch square baking pan.
SPINACH LASAGNA 6 cups tasty tomato sauce 1-2 tablespoons olive oil 1 chopped large onion 2 cloves minced garlic 2 pounds ricotta cheese ¼ pound grated Romano or Parmesan cheese 2 cups chopped and packed, fresh washed and drained spinach, or about 1 cup well-drained and defrosted frozen spinach 3 eggs, beaten ½ pound grated Provolone or mozzarella cheese 2-3 tablespoons chopped fresh parsley
Salt and pepper 1 pound lasagna noodles
If you’re using fresh spinach, carefully wash, dry it, then coarsely chop it. Chop onion and mince garlic.
Heat olive oil in a frying pan over medium heat. Add onions and garlic and sauté until onion are soft and transparent. Cool.
Beat the eggs in a large bowl. Mix in ricotta cheese, grated Romano or Parmesan cheese, spinach, parsley, cooled onions and garlic. Add salt and pepper and adjust to taste.
In a large pot full of salted water, carefully cook the lasagna noodles until they are al dente or almost done. Drain and rinse in cold water and separate noodles. Grate the mozzarella or provolone. You are ready to assemble the lasagna.
Brush olive oil over a large oblong baking pan. Divide lasagna noodles and tomato sauce into thirds and the mozzarella in half. Arrange a layer of lasagna noodles over the bottom. Cover the noodles with half of the ricotta cheese mixture and half the grated mozzarella. Spread 1/3 of the tomato sauce over the mozzarella. Add another layer of noodles, then the rest of the ricotta mixture, the mozzarella and then the tomato sauce. Add the final layer of lasagna noodles and cover with the final third of the sauce.
Preheat the oven to 350 degrees. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and bake for another 15 minutes uncovered. Let sit for 15-20 minutes. Serve.
TOMATO AND WINE SAUCE FOR PASTA 1-ounce dried Italian dark mushrooms, like porcinis 1 1/2 cup vegetable stock 3 tablespoons olive oil 1 chopped onion 2 cloves minced garlic 2 teaspoons or more dried basil 2 teaspoons or more dried oregano 1 tablespoon fresh chopped parsley 1 bay leaf 28 ounce can puréed tomatoes
Lemon peel 1 cup red wine
Worcestershire sauce - optional
Wash dried mushrooms. Simmer them in stock or water for 20 minutes. Strain the broth through a cheesecloth or fine sieve. Coarsely chop the mushrooms and return to the broth.
Heat the olive oil in a frying pan over medium heat. When oil glistens, stir in the onions and the garlic. When onions start to become transparent, stir in oregano, basil and parsley.
When onions are transparent and garlic is browned, add tomato purée, mushrooms in the broth, a little lemon peel, bay leaf and salt and pepper. Mix together, then stir in the wine.
Simmer over very low heat for about 15-20 minutes. Discard bay leaf and lemon peel before using. Taste and adjust flavors as necessary.
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