Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Jumbo Cheesy Italian Meatballs and Slow Cooker Chipotle Chili. Enjoy!
CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE
This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"
Yield: 4 servings; Time: 1 3/4 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)
Ingredients
1 cup short-grain rice (about 7-1/2 ounces)
1 whole (3-1/2- to 4-pound) chicken
5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)
5 garlic cloves, crushed
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 teaspoon toasted sesame oil
3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)
3 tablespoons safflower or canola oil
2 tablespoons white vinegar
Kosher salt and black pepper
2 ounces baby spinach (about 2 packed cups)
Any combination of soy sauce, chile oil and hot sauce, for serving
Preparation
In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
CARIBBEAN JERK SLIDERS
This is from Eddie Jackson on the Food Network.
Total Time: 50 minutes; Active Time: 50 minutes; Yield: 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/eddie-jackson/caribbean-jerk-sliders-1-8080961.
Ingredients
1 pound ground chuck
2 teaspoons kosher salt
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the pan
8 standard slices mild Cheddar
8 brioche slider buns
3 tablespoons unsalted butter, melted
Jerk Ketchup, recipe follows
8 Red Ale Onion Rings, recipe follows
Jerk Ketchup:
1 cup ketchup
Juice of 1 lime
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
Red Ale Onion Rings:
About 4 cups canola oil
2 large Vidalia onions
1 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup red ale
Coarse sea salt
Special equipment: a deep-fry thermometer; a spider
Directions
Preheat a grill pan over medium-high heat.
Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
Jerk Ketchup:
Yield: 1 1/4 cups
Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
Red Ale Onion Rings:
Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
Cook’s Note
Make the Jerk Ketchup to use immediately, or store in an airtight container, refrigerated, for up to 4 days.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SLOW COOKER CHIPOTLE CHILI
This is from duboo, who posts recipes on AllRecipes. For this recipe, he wrote, "My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do."
Prep Time: 25 minutes; Cook Time: 6 hours 10 minutes; Total Time: 6 hours 35 minutes; Yield: 12 servings
To view this online, go to https://www.allrecipes.com/recipe/237576/slow-cooker-chipotle-chili/.
Ingredients
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1 green bell pepper, coarsely chopped
1/2 red bell pepper, chopped
1/2 (7 ounce) can chipotle chiles in adobo sauce, finely chopped
1/2 (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.
Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture.
Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
JUMBO CHEESY ITALIAN MEATBALLS
This is from the Food Network. Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/jumbo-cheesy-italian-meatballs-2268948.
Ingredients
For the meatballs:
Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped (about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
For the sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping
Directions
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
CHIPOTLE CHICKEN QUESADILLAS
This comes from Old El Paso, and begins, "This Chipotle Chicken Quesadilla recipe serves up some ridiculous flavor for your shredded cooked chicken. Finely chopped chipotle chiles in adobo sauce bring tons of smoky, spicy goodness to this dish. Simmer the chicken and spices, then layer it all into your tortilla with buttery, easy to melt Old El Paso™ Shredded Monterey Jack Cheese. Bring the heat with your choice of salsa to make these quesadillas a new family favorite at the table."
Prep Time: 35 minutes; Total Time: 35 minutes; Makes 3 servings
View this online at https://www.oldelpaso.com/recipes/chipotle-chicken-quesadillas.
Ingredients
3 tablespoons olive oil
1/2 red bell pepper, cut into thin strips
1/2 large onion, thinly sliced
1/2 cup frozen corn
1 1/2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (2 oz)
1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)
2 tablespoons chopped cilantro
6 (8-inch) Old El Paso™ flour tortillas
6 tablespoons Old El Paso™ Salsa
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.
Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.
Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.
Expert Tips
The rotisserie chicken sold at almost any grocery store is perfect for this recipe.
Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The one tablespoon of chiles in this recipe gives a medium-hot result.
Showing posts with label Zucchini Lasagna. Show all posts
Showing posts with label Zucchini Lasagna. Show all posts
Tuesday, March 5, 2024
Tuesday, November 15, 2022
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's offerings include Baked Turkey Enchiladas and Sausage and Lentil Soup. Enjoy!
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
Monday, December 27, 2021
Lasagna - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with one of my favorite foods, lasagna.
I've almost always loved lasagna...the layers of thick pasta noodles, layers of sauce, veggies...What's not to love?
Today's six lasagna noodles include Supreme Pizza Lasagna and Italian Sausage Lasagna. Do I have your attention yet? Enjoy!
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
SPINACH LASAGNA
This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."
Yield: 6 servings or more; Time: 1 hour
This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.
Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.
Ingredients
12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
Preparation
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
SUPREME PIZZA LASAGNA
This is from Ree Drummond of the Food Network's The Pioneer Woman.
Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.
Ingredients
2 tablespoons olive oil
2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni
1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta
2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente
24 ounces fresh mozzarella, cut into thin slices
Directions
Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
Preheat the oven to 350 degrees F.
To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.
Cook’s Note
The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.
I've almost always loved lasagna...the layers of thick pasta noodles, layers of sauce, veggies...What's not to love?
Today's six lasagna noodles include Supreme Pizza Lasagna and Italian Sausage Lasagna. Do I have your attention yet? Enjoy!
MAKE-AHEAD CREAMY SPINACH LASAGNA
This comes from Betty Crocker, and begins, "Whether you have a dinner party on the horizon or just need to plan out a week’s worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!"
Prep Time: 50 minutes; Total Time: 1 hour 45 minutes; Servings: 8
To view this online, go to https://www.bettycrocker.com/recipes/make-ahead-creamy-spinach-lasagna/7beea4bf-5309-4e52-83b3-d204245db470.
Ingredients
3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles
Directions
Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish.
Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Expert Tips
We used white button mushrooms for this recipe, but if you want a stronger mushroom flavor, try cremini mushrooms.
Using oven-ready lasagna noodles saves time and steps in preparing this dish. You can find them with the other dried pastas in the supermarket.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
SPINACH LASAGNA
This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."
Yield: 6 servings or more; Time: 1 hour
This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.
Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.
Ingredients
12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
Preparation
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
SUPREME PIZZA LASAGNA
This is from Ree Drummond of the Food Network's The Pioneer Woman.
Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.
Ingredients
2 tablespoons olive oil
2 pounds Italian sausage
1 pound ground beef
12 ounces sliced pepperoni
1 pound mushrooms, sliced
3 cloves garlic, minced
2 green bell peppers, diced
2 red bell peppers, diced
1 large onion, diced
One 28-ounce can whole tomatoes
One 15-ounce can tomato paste
1/4 cup prepared pesto
1/3 cup finely minced fresh parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup sliced black olives
30 ounces whole-milk ricotta
2 eggs, beaten
1/2 cup grated Parmesan, plus extra for sprinkling
8 lasagna noodles, cooked until al dente
24 ounces fresh mozzarella, cut into thin slices
Directions
Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.
Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.
Preheat the oven to 350 degrees F.
To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.
To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.
Cook’s Note
The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.
Tuesday, November 9, 2021
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos!). Today's offerings include Baked Turkey Enchiladas and Sausage and Lentil Soup. Enjoy!
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
GRAIN FREE TAHINI BROWNIES
This comes from Monique on her really cool site, Ambitious Kitchen. If you've never checked out Ambitious Kitchen before, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap…)
Okay, cool. Now the "official" title of this recipe is Grain Free Tahini Brownies (the best brownies I've ever eaten!), and Monique starts off, "The best brownies I've ever eaten: tahini brownies. No butter, flour, oil or refined sugar. These paleo, gluten free and grain free brownies are simply incredible with REAL, wholesome ingredients!"
Prep Time 10 minutes; Cook Time 25 minutes; Total Time 35 minutes; Serves 16
To view this online on the Ambitious Kitchen site, go to https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/.
Ingredients
1 cup tahini
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 eggs
1/3 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chocolate chips (dairy free if desired)
For the chocolate drizzle
2 tablespoons chocolate chips
1 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
BAKED TURKEY ENCHILADAS
This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.
"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."
Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings
To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.
Ingredients
3 cups turkey (shredded)
2 cups sour cream
2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)
1 teaspoon salt
12 (10-inch) tortillas (corn or flour)
1/3 cup corn oil
For the Sauce
2 cans mild green chile peppers (4 ounces each)
Ingredients
1 clove garlic (minced)
2 tablespoons extra virgin olive oil
1 1/2 pounds stewed tomatoes
2 cups onion (chopped)
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup water
Directions
Gather the ingredients. Preheat the oven to 350 F.
Lightly grease a 9x13x2-inch baking pan.
Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.
Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.
Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.
Gather the sauce ingredients.
In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.
Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.
Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.
Let the casserole stand for about 5 minutes.
Serve and enjoy!
Recipe Variations
Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.
Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.
Add a few tablespoons of chopped fresh cilantro to the filling.
Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.
Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
SAUSAGE AND LENTIL SOUP
This comes from one of my favorite sites, TheKitchn. (Check it out, as well as its sister site, Apartment Therapy. Prep Time: 5 minutes; Cook Time: 6 hours to 8 hours; Yield: Serves 6 to 8
To view this online, go to https://www.thekitchn.com/sausage-lentil-soup-267145.
Ingredients
2 cups dried French lentils, also known as du Puy
12 ounces cooked andouille-style chicken sausage, such as Aidells, cut into 1-inch pieces
3 cups chopped kale leaves
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 sprigs fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
Place all the ingredients in a 6-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
Recipe Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4 days.
CHEESY CHORIZO FRITTATA
This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."
Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.
Ingredients
1/2 lb ground pork
1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
2 teaspoons vegetable oil
8 eggs, slightly beaten
1/3 cup milk
1/4 teaspoon salt
1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)
1/2 cup sliced green onions
1/4 cup chopped tomatoes
Chopped fresh cilantro leaves and sour cream, if desired
Preparation
Heat oven to 375°F.
In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.
In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.
Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.
Expert Tips
Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.
Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.
Thursday, August 12, 2021
Lasagna
One of my favorite foods happens to be pasta, including lasagna. Today's offerings deals with lasagna (of course), and includes Slow Cooker Mexican Lasagna and Lasagna Roll Ups. Enjoy!
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
SLOW COOKER MEXICAN LASAGNA
This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."
Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.
Ingredients
2 pounds hamburger
3 Tablespoons Old El Paso™ taco seasoning mix, divided
1 cup salsa
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, drained and rinsed
1 (19-ounce) can Old El Paso™ red enchilada sauce
2-3 cups shredded cheddar or monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Preparation
In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.
Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.
Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.
Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
LASAGNA ROLL UPS
This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"
Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings
View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.
Ingredients
1 pound ground beef
1/4 white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
3/4 cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
1/4 cup grated Parmesan cheese
Directions
Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
SPINACH LASAGNA
This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."
Yield: 6 servings or more; Time: 1 hour
This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.
Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.
Ingredients
12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
Preparation
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
LASAGNA
This comes from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, "In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.
"'If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.'"
Yield: 8 to 10 servings; Time: 4 hours
This was featured in "The Noodle and I: A Face-Off at the Oven", and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.
Ingredients
For the sauce:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
For the lasagna:
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
Preparation
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
SLOW COOKER MEXICAN LASAGNA
This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."
Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.
Ingredients
2 pounds hamburger
3 Tablespoons Old El Paso™ taco seasoning mix, divided
1 cup salsa
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, drained and rinsed
1 (19-ounce) can Old El Paso™ red enchilada sauce
2-3 cups shredded cheddar or monterey jack cheese
4 large flour tortillas
Optional toppings: sour cream, tomatoes, cilantro, green onions, olives
Preparation
In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.
Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.
Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.
Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
LASAGNA ROLL UPS
This comes from GNelson at Allrecipes. The recipe begins, "Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!"
Prep Time: 30 minutes; Cook Time: 50 minutes; Total Time: 1 hour 20 minutes; Yield: 9 servings
View this online at https://www.allrecipes.com/recipe/228649/lasagna-roll-ups-ii/.
Ingredients
1 pound ground beef
1/4 white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 (26 ounce) jar chunky tomato sauce (such as Ragu®)
3 tablespoons white sugar
18 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh parsley
3/4 cup grated Parmesan cheese
1 (12 ounce) package shredded mozzarella cheese, or as needed
1/4 cup grated Parmesan cheese
Directions
Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
SPINACH LASAGNA
This comes from Mark Bittman in The New York Times cooking newsletter. The recipe begins, "Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way."
Yield: 6 servings or more; Time: 1 hour
This was featured in "Bringing Back the Sunday Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/9616-spinach-lasagna.
Note: I found the article that this was featured in interesting; it's well worth reading. Then put together the lasagna, and enjoy.
Ingredients
12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper
Preparation
If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Monday, June 14, 2021
Meatless Monday
It's Monday again. Did that weekend fly by for you, too? It seems they always go by way too quickly.
Since it is Monday, it's time for another Meatless Monday. Here are six yummy vegetarian recipes to get your week started off just right, including Pesto Lentil Burgers, Zucchini Lasagna, and, for dessert, Key Lime Pie Bars With Vanilla Wafer Crust. Enjoy!
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 large Old El Paso™ Flour Tortillas
1 red bell pepper, seeded and chopped
4.5 ounce can Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet Old El Paso™ Low Sodium Taco Seasoning
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
PESTO LENTIL BURGERS
This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “Infusing these burgers with creamy goat cheese and lively pesto guarantees they don’t taste too, well, lentil-y. Walnuts add a little crunch, while flame-licked zucchini gives this savory dish serious Insta-cred. Plus, each patty packs nearly a day’s worth of fiber, thwarting hunger pangs for hours.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
1 1/4 cups dried green or brown lentils
4 cups water
1/3 cup ground flaxseeds
4 oz soft goat cheese, crumbled
1/3 cup walnuts, chopped
2 garlic cloves, chopped
1 tbsp balsamic vinegar
2 tsp grainy Dijon mustard
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
2 small zucchini, sliced in half lengthwise
oil for brushing
4 whole-grain buns
1/4 cup pesto
2 cups baby spinach
Directions
Bring lentils and water to a boil in a saucepan. Reduce heat and simmer until tender, about 25 minutes. Drain and set aside to cool. Blot excess moisture with paper towels. Add lentils to a food processor container and pulse until half the lentils are broken down and the other half is still intact. Add flaxseeds, goat cheese, walnuts, garlic, balsamic vinegar, mustard, cumin, salt and pepper and pulse to combine. Form into 4 patties and refrigerate at least 30 minutes. Slice each zucchini half into 4 thin slices and brush with oil. Heat grill to medium and grease grates. Cook burgers 4 minutes per side, or until they have darkened and developed a crispy crust. Grill zucchini slices until tender, flipping once, about 4 minutes. Spread bun bottoms with pesto and serve burgers topped with zucchini and spinach.
Nutrition Facts (per serving): calories 554, fat 21 g, carbs 68 g, fiber 24 g, sugar 4 g, protein 28 g, sodium 630 mg
Nutrition boost: Walnuts and flaxseeds supply heart-healthy omega-3 fatty acids and alpha-linolenic acid, which research shows help keep your ticker beating strong.
KEY LIME PIE BARS WITH VANILLA WAFER CRUST
This is from Samantha Seneviratne at The New York Times cooking newsletter. Samantha wrote, "Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd."
Yield: 16 servings; Time: 45 minutes, plus chilling
This was featured in "A Sweet-Tart Treat for Summer", and can viewed online at https://cooking.nytimes.com/recipes/1019472-key-lime-pie-bars-with-vanilla-wafer-crust.
Ingredients
For the Crust:
1 (11-ounce) box vanilla wafers
2 tablespoons granulated sugar
8 tablespoons unsalted butter, melted
For the Filling:
1 3/4 cup condensed milk (1 14-ounce can plus 1/2 cup)
5 large egg yolks
3/4 cup Key lime or conventional lime juice
1 teaspoon lime zest
For the Topping:
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
Preparation
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
Since it is Monday, it's time for another Meatless Monday. Here are six yummy vegetarian recipes to get your week started off just right, including Pesto Lentil Burgers, Zucchini Lasagna, and, for dessert, Key Lime Pie Bars With Vanilla Wafer Crust. Enjoy!
JOANNE CHANG'S MAPLE-BLUEBERRY SCONES
This comes from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, "These scones, created by Joanne Chang for her Flour Bakery + Café in Boston, are studded with fresh blueberries, sweetened with maple syrup and made with a blend of whole-wheat and all-purpose flours — but don’t think of them as health food. They’ve also got crème fraîche and plenty of butter. They’re big. They’re glazed. And they’ve got a singular texture: tender, like a layer cake, but also flaky, like a traditional scone. It wasn’t until I made them myself that I realized that their texture is different because the technique is different: Most scone recipes call for the butter to be rubbed into the flour mixture until it’s coated with flour. In Chang’s recipe, half the butter gets this treatment, which makes the scones characteristically flaky. The other half of the butter is beaten into the dry ingredients so that it becomes the coating for the flour, making the scones tender."
Yield: 8 scones; Time: 1 hour, plus chilling and cooling
This was featured in "This Giant Blueberry Scone Is Self-Care With Butter and Flour", and can be viewed online at https://cooking.nytimes.com/recipes/1021206-joanne-changs-maple-blueberry-scones.
Ingredients
For the Scones:
1 2/3 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch pieces
1/2 cup crème fraîche, Greek yogurt or sour cream, at room temperature
1/2 cup maple syrup
1/3 cup buttermilk, at room temperature
1 large egg yolk, at room temperature
1 cup fresh blueberries
For the glaze:
1/2 cup confectioners’ sugar
2 to 3 tablespoons maple syrup
Preparation
In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. Let cool on the baking sheet for 30 minutes, then serve.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."
Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.
Ingredients
16 large eggs
3 cups shredded Mexican cheese blend
4 large Old El Paso™ Flour Tortillas
1 red bell pepper, seeded and chopped
4.5 ounce can Old El Paso™ Chopped Green Chiles
1 bunch green onions, chopped
1 teaspoon salt
4 cups shredded hash brown potatoes, thawed
1 packet Old El Paso™ Low Sodium Taco Seasoning
4 tablespoons butter, melted
1/2 cup crema (optional)
Preparation
Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
ZUCCHINI LASAGNA
This was in an email from Optum, and begins, "Lasagna is often a go-to recipe for family dinners. It's easy and delicious, but can be unhealthy. Why not try this healthier twist on the standard recipe? It's sure to be a hit."
To view this online, go to https://www.optumcare.com/resources/health-wellness-resources/library/zucchini-lasagna.html.
Ingredients
1/2 pound cooked lasagna noodles, cooked in unsalted water
3/4 cup part-skim mozzarella cheese, grated
1 1/2 cups cottage cheese, fat-free*
1/4 cup parmesan cheese, grated
1 1/2 cups raw zucchini, sliced
2 1/2 cups low-sodium tomato sauce
2 TSP basil, dried
2 TSP oregano, dried
1/4 cup onion, chopped
1 clove garlic, minced
1/8 TSP black pepper
*To reduce sodium, use low-sodium cottage cheese. New sodium content for each serving is 165 mg.
Directions
Preheat oven to 350°F. Lightly spray a 9-by-13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 tablespoon parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and parmesan cheese with all the cottage cheese. Mix well and set aside.
Combine tomato sauce with all remaining ingredients, except zucchini. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a layer of cooked noodles. Spread half of the cottage cheese mixture on top. Add a layer of zucchini.
Repeat layering until you’ve used all ingredients. Top with a layer of sauce and remaining cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into six portions.
VEGAN LENTIL CHILI
This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."
Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.
Ingredients
2 tablespoons olive oil
1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
1 red bell pepper (about 6 ounces), diced
1 orange bell pepper (about 6 ounces), diced
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
Two 14.5-ounce cans diced tomatoes with their juices
1 cup dried red lentils
Two 14.5-ounce cans kidney beans, drained and rinsed
2 cups frozen diced butternut squash (from a 10-ounce bag)
1 tablespoon agave syrup or maple syrup
Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving
Directions
Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.
PESTO LENTIL BURGERS
This recipe is from Vegetarian Times, and can be found at https://www.vegetariantimes.com/vegan-vegetarian-recipes/entrees/5-healthy-plant-based-burger-recipes/. It begins, “Infusing these burgers with creamy goat cheese and lively pesto guarantees they don’t taste too, well, lentil-y. Walnuts add a little crunch, while flame-licked zucchini gives this savory dish serious Insta-cred. Plus, each patty packs nearly a day’s worth of fiber, thwarting hunger pangs for hours.”
Hands-On Time: 25 Minutes; Cook Time: 8 Minutes; Makes: 4 Servings
Ingredients
1 1/4 cups dried green or brown lentils
4 cups water
1/3 cup ground flaxseeds
4 oz soft goat cheese, crumbled
1/3 cup walnuts, chopped
2 garlic cloves, chopped
1 tbsp balsamic vinegar
2 tsp grainy Dijon mustard
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
2 small zucchini, sliced in half lengthwise
oil for brushing
4 whole-grain buns
1/4 cup pesto
2 cups baby spinach
Directions
Bring lentils and water to a boil in a saucepan. Reduce heat and simmer until tender, about 25 minutes. Drain and set aside to cool. Blot excess moisture with paper towels. Add lentils to a food processor container and pulse until half the lentils are broken down and the other half is still intact. Add flaxseeds, goat cheese, walnuts, garlic, balsamic vinegar, mustard, cumin, salt and pepper and pulse to combine. Form into 4 patties and refrigerate at least 30 minutes. Slice each zucchini half into 4 thin slices and brush with oil. Heat grill to medium and grease grates. Cook burgers 4 minutes per side, or until they have darkened and developed a crispy crust. Grill zucchini slices until tender, flipping once, about 4 minutes. Spread bun bottoms with pesto and serve burgers topped with zucchini and spinach.
Nutrition Facts (per serving): calories 554, fat 21 g, carbs 68 g, fiber 24 g, sugar 4 g, protein 28 g, sodium 630 mg
Nutrition boost: Walnuts and flaxseeds supply heart-healthy omega-3 fatty acids and alpha-linolenic acid, which research shows help keep your ticker beating strong.
KEY LIME PIE BARS WITH VANILLA WAFER CRUST
This is from Samantha Seneviratne at The New York Times cooking newsletter. Samantha wrote, "Some say that a Key lime’s juice is slightly more floral than that of its more well-known cousin, the Persian lime, the kind you can find in every supermarket and corner deli. Key limes are hard to find, though, so use bottled Key lime juice or conventional lime juice in this easy recipe that's great for a crowd."
Yield: 16 servings; Time: 45 minutes, plus chilling
This was featured in "A Sweet-Tart Treat for Summer", and can viewed online at https://cooking.nytimes.com/recipes/1019472-key-lime-pie-bars-with-vanilla-wafer-crust.
Ingredients
For the Crust:
1 (11-ounce) box vanilla wafers
2 tablespoons granulated sugar
8 tablespoons unsalted butter, melted
For the Filling:
1 3/4 cup condensed milk (1 14-ounce can plus 1/2 cup)
5 large egg yolks
3/4 cup Key lime or conventional lime juice
1 teaspoon lime zest
For the Topping:
1 cup cold heavy cream
1 tablespoon confectioners’ sugar
Preparation
Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened. Transfer mixture to prepared pan and press it down into an even layer. Bake until fragrant and a shade darker, 15 to 17 minutes.
Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
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