Cook and Bake With Amra

 This is probably my all time favorite thing to make. It takes a good amount of time but, the pay off is worth it.  INGREDIENTS: 1 lb 93% lean ground beef 1 1/2 teaspoons kosher salt 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 28 oz can crushed tomatoes 2 tbsp chopped fresh basil black pepper, to taste 3 medium, 8 ounces each zucchini, sliced 1/8" thick 1 1/2 cups part-skim ricotta 1/4 cup Parmigiano Reggiano 1 large egg 16 oz 4 cups shredded part-skim mozzarella cheese DIRECTIONS:   In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of wat...

 This cake is simple and delicious. You can add icing on top if you want an extra lemony flavor, I didn't put any on mine. It is delicious with coffee. INGREDIENTS: 2 and 3/4 c. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3 tblsp poppy seeds 3/4 c. unsalted butter softened to room temperature 2 c. granulated sugar 4 large eggs room temperature 2 tsp vanilla extract 1/3 c. fresh lemon juice 2 tblsp lemon zest 1/4 c. canola or vegetable oil 1 c. sour cream DIRECTIONS:  Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil. Alternate mixing the flour mixture and the sour cream into the wet ingredients, start...