I've never made lasagna before, but I had to pull something together for the guys after golf (which I couldn't join because of my stupid sinuses-and...this is the day they see Dave Grohl....DAVE GROHL!!!!! on the golf course), and had a small window to actually make something before I had to go rest again because of, yes, my stupid sinuses. Anyway, I tried it, and it worked out pretty well. This is not a low fat, low cholesterol, power meal. This is football food. A regular gut bomb, comfort food in it's purest form. Won't even record the nutritionals because this is one of those things that well, you just don't want to know. I'm guesstimating on the ingredients because I don't typically measure, but I think they are pretty close. Next time I might try it with asparagus and morel mushrooms instead of sausage, and maybe sub out some of the cheese for something else like mashed cauliflower. Who knows, the possibilities here are endless.
I tried to balance it out with an arugula salad with dried sour cherries, a few pistachios, and a few shards of parmesan, dressed lightly with lemon/olive oil/sea salt. But who are we kidding, it didn't offset anything. This was fat and carb fest at it's worst.
-3 tbsp extra virgin olive oil
-1 onion, finely chopped
-8 cloves of garlic, minced to paste
-2 packages lean italian turkey sausage links
-red wine (for cooking, meaning it means to be good enough to drink but not out of the cellar)
- 1 package crimini mushrooms, chopped
- 2 packages shitake mushroom, chopped
1 can drained and diced san marzano tomatoes
1/4 cup parsley
italian seasoning
good balsamic
orange zest (1/8 tsp)
black pepper
red pepper flakes
1 16 oz container whole milk ricotta
1 cup 2% milk
1 container mascarpone
1 cup freshly grated aged parmesan
truffle oil (optional)
truffle salt (optional)
freshly thin sliced mozzarella and provolone
lasagna noodles, preferably no cook and whole wheat
Preheat oven to 375
In large saute pan, heat olive oil, saute onion and garlic.
Remove sausage from casing, break up in pan and cook through
Splash in some red wine, reduce
add mushrooms until cooked
add tomatoes
add parsley, pepper and pepper flakes, seasonings,
add 1/4 cup parmesan
Remove when cooked. Let cool slightly. Run through the cuisinart (unless you want it more of a rustic lasagna
In the meantime, heat ricotta, milk, mascarpone, and 1/2 cup parm in sauce pan. If you have truffle oil and salt, you can add them, just adds a little something extra.
I like to use an 8 x 10 pan, but you could use a smaller one or double the recipe. Depends how deep you like your lasagna. You will probably have some leftover sausage mixture, which can just be added to a red sauce or used for stuffed mushrooms later on.
However you can coat your noodles with the ricotta mixture, do it. I made a mess but I needed to work fast.
- layer a thin layer of the ricotta mixture on the bottom of the lasagna pan.
- coat noodles with ricotta mixture, layer.
- add another thin layer of ricotta mixture, sprinkle parm, add layer of sausage mixture.
Repeat until you are almost at the top.
- the last layer should be ricotta mixture, then mozzarella and provolone cheese, then finally another sprinkle of parm.
- let rest for at least two hours.
- bake for as long as it takes. Maybe 45 minutes or until bubbly ? You may have to at the end hit it with the broiler to get the really crusty look.
Enjoy.
Friday, February 11, 2011
SPICY OATS
I am convinced that oatmeal is a key factor in achieving optimum health. Read most any story about people who have recommitted to health, lost weight, improved their heart health, etc. Almost all of them talk about oatmeal for breakfast. My most recent inspiration was last year, reading about celebrity chef Art Smith, who dropped over 100 pounds. His quote ,“I eat steel-cut oatmeal, berries and lots of water every day". My husband, same deal. He switched from eggs to oatmeal, and boom! weight gone.
I've been eating oatmeal since last spring, but, it was the kind in the package, loaded with extra sugar and sodium. Great for when you are in a rush, but really not the best thing for you.
The other thing I have been reading about quite a bit is the benefits of cayenne pepper. Not in it's master cleanse state, but on it's own. My heart is healthy, and I want to keep it healthy, and any "power food" or natural food that I can integrate in to my diet to stay healthy, I will do.
http://www.cayennepepper.info/health-benefits-of-cayenne-pepper.html
So all that being said....
SPICY OATS
- 1/3 cup coaches oats or steel cut oats (you can buy the big bag at costco)
- 1 cup water
cook as per instructions on stovetop or in microwave. I find I need to cook them longer because I don't like soupy oats.
Add
- 3 tbsp organic unsweetened applesauce
- 1-2 tsp organic grade B maple syrup
- sprinkle or two of cayenne
- 1/2 banana sliced, or 1/2 cup blueberries, or both
278 calories/3 grams fat/42 g carbs/5 grams protein/7.1 grams fiber/
I've been eating oatmeal since last spring, but, it was the kind in the package, loaded with extra sugar and sodium. Great for when you are in a rush, but really not the best thing for you.
The other thing I have been reading about quite a bit is the benefits of cayenne pepper. Not in it's master cleanse state, but on it's own. My heart is healthy, and I want to keep it healthy, and any "power food" or natural food that I can integrate in to my diet to stay healthy, I will do.
http://www.cayennepepper.info/health-benefits-of-cayenne-pepper.html
So all that being said....
SPICY OATS
- 1/3 cup coaches oats or steel cut oats (you can buy the big bag at costco)
- 1 cup water
cook as per instructions on stovetop or in microwave. I find I need to cook them longer because I don't like soupy oats.
Add
- 3 tbsp organic unsweetened applesauce
- 1-2 tsp organic grade B maple syrup
- sprinkle or two of cayenne
- 1/2 banana sliced, or 1/2 cup blueberries, or both
278 calories/3 grams fat/42 g carbs/5 grams protein/7.1 grams fiber/
Sunday, August 1, 2010
RATATOUILLE
I love ratatouille, any time of year. In the winter, I will add a little tomato paste and a parmesan rind to make it a hearty thick stew, but in the summer, typically these will be left out to really focus on the flavor and freshness of summer garden vegetables. It is up to you how you like your ratatouille in terms vegetable size. If you want a more rustic feel and look, go with larger, uneven chunks. If you prefer that the ratatouille looks a little prettier on the plate, dice all vegetables uniformly to 1/2 or 1/4 inch cubes (I personally like the smaller dice, as it looks more appetizing, blends the flavors better, and you don't end up with a gigantic chunk of braised eggplant in your mouth).
Makes approximately: 6 cups.
HEAT:
- two to three tablespoons of extra virgin olive oil in an 5-8 quart pot (over medium heat)
MINCE
- 5 cloves garlic
DICE ALL OF THE FOLLOWING TO 1/4 INCH CUBES
- 1/2 large onion (preferably a sweet onion)
- 2 small or one large eggplants (I remove the skin, it can be left on if you prefer)
- 3 large zucchini
- 2 small or one large red pepper (you can also use one red and one yellow for color)
- 2 14 oz. cans, drained but do not press out juice, petite cut diced tomatoes (or you can dice san marzano tomatoes yourself)
COOK
-saute the onions in the olive oil until opaque.
-add minced garlic, stir and cook for approximately another minute (do not let onions brown or garlic burn).
-add peppers, stir and cook for another two to three minutes.
-add eggplant, stir and cook for another five minutes (or until the eggplant is getting softer).
-add tomatoes, stir, lower heat, cook for approximately ten minutes.
-add zucchini, stir, cook over low heat for approximately 20 minutes.
Use your own judgement on cooking time, remember this is art and science, unlike baking (which is why I don't bake!), so there are no precise cooking times.
You don't want the ratatouille to be watery, so make sure that you have enough heat to reduce the excess liquid. It should still be moist.
add salt, pepper, olive oil to taste.
finish with minced fresh basil or any other herbs you like (parsley, thyme, etc).
if you like mushrooms, add mushrooms. I think they take away from the clean summer vegetable flavors so I typically don't put them in ratatouille.
Can be served hot or cold. Freezes well. Makes a great side for fish or chicken. Also is fantastic in a quiche, an omelette, or vegetable tart. Also works well as a filling for fillo dough if you are in need of a quick appetizer.
Makes approximately: 6 cups.
HEAT:
- two to three tablespoons of extra virgin olive oil in an 5-8 quart pot (over medium heat)
MINCE
- 5 cloves garlic
DICE ALL OF THE FOLLOWING TO 1/4 INCH CUBES
- 1/2 large onion (preferably a sweet onion)
- 2 small or one large eggplants (I remove the skin, it can be left on if you prefer)
- 3 large zucchini
- 2 small or one large red pepper (you can also use one red and one yellow for color)
- 2 14 oz. cans, drained but do not press out juice, petite cut diced tomatoes (or you can dice san marzano tomatoes yourself)
COOK
-saute the onions in the olive oil until opaque.
-add minced garlic, stir and cook for approximately another minute (do not let onions brown or garlic burn).
-add peppers, stir and cook for another two to three minutes.
-add eggplant, stir and cook for another five minutes (or until the eggplant is getting softer).
-add tomatoes, stir, lower heat, cook for approximately ten minutes.
-add zucchini, stir, cook over low heat for approximately 20 minutes.
Use your own judgement on cooking time, remember this is art and science, unlike baking (which is why I don't bake!), so there are no precise cooking times.
You don't want the ratatouille to be watery, so make sure that you have enough heat to reduce the excess liquid. It should still be moist.
add salt, pepper, olive oil to taste.
finish with minced fresh basil or any other herbs you like (parsley, thyme, etc).
if you like mushrooms, add mushrooms. I think they take away from the clean summer vegetable flavors so I typically don't put them in ratatouille.
Can be served hot or cold. Freezes well. Makes a great side for fish or chicken. Also is fantastic in a quiche, an omelette, or vegetable tart. Also works well as a filling for fillo dough if you are in need of a quick appetizer.
Saturday, June 26, 2010
CHILLED SHRIMP WITH DILL SAUCE
- one pound shrimp, peeled, tails removed, cleaned and deveined top and bottom (you can use frozen costco shrimp if you like)
- prepare poaching liquid, in pot or nonstick wok type pan: 32 oz chicken stock, 8 oz water, whole fresh parsley (a few stalks), 2 cloves peeled garlic: heat on high just before boiling, remove from stove to simmer.
- once liquid has cooled, add shrimp, lightly poach just until cooked through (or if previously frozen, just until warm, do not let curl completely).
- drain in to strainer. Remove parsley and garlic.
- chill.
- mix with Dill sauce (separate recipe)
- chill in refrigerator 30 minutes or until ready to serve
- serve over arugula and cherry tomatoes lightly dressed with a lemon/olive oil viniagrette.
- can also use rough chopped shrimp and place in pita or wrap with greens, chopped tomatoes, onions, and a sprinkle of feta
- prepare poaching liquid, in pot or nonstick wok type pan: 32 oz chicken stock, 8 oz water, whole fresh parsley (a few stalks), 2 cloves peeled garlic: heat on high just before boiling, remove from stove to simmer.
- once liquid has cooled, add shrimp, lightly poach just until cooked through (or if previously frozen, just until warm, do not let curl completely).
- drain in to strainer. Remove parsley and garlic.
- chill.
- mix with Dill sauce (separate recipe)
- chill in refrigerator 30 minutes or until ready to serve
- serve over arugula and cherry tomatoes lightly dressed with a lemon/olive oil viniagrette.
- can also use rough chopped shrimp and place in pita or wrap with greens, chopped tomatoes, onions, and a sprinkle of feta
DILL SAUCE
This is all about dill, and is fantastic with fish and mixed with chilled shrimp to make a nice salad. You need a great blender for this sauce, to achieve a very smooth texture.
- 2 large bunches washed and trimmed dill
- 1 bunch washed and trimmed chives
- 1 cloves garlic, peeled
- juice of one lemons
- 1/4 cup olive oil (minimum)
- 1 cup plain greek yogurt
- 1/4 cup sour cream
- salt and pepper to taste
- place garlic and a portion of each herb in to blender, add half of lemon juice, half of yogurt, a stream of olive oil, begin blending, add more olive oil, lemon, and herbs, until the mixture easily blends in to a thick sauce. Add salt and pepper, blend one more time. Pour in to bowl. Fold in balance of yogurt and sour cream. Chill until ready to use.
- 2 large bunches washed and trimmed dill
- 1 bunch washed and trimmed chives
- 1 cloves garlic, peeled
- juice of one lemons
- 1/4 cup olive oil (minimum)
- 1 cup plain greek yogurt
- 1/4 cup sour cream
- salt and pepper to taste
- place garlic and a portion of each herb in to blender, add half of lemon juice, half of yogurt, a stream of olive oil, begin blending, add more olive oil, lemon, and herbs, until the mixture easily blends in to a thick sauce. Add salt and pepper, blend one more time. Pour in to bowl. Fold in balance of yogurt and sour cream. Chill until ready to use.
MIXED HERB SAUCE
This is crazy good fresh sauce, and works with fish, vegetables, or even for dipping roasted sweet potato fries. Really good and very green!!! You need a great blender for this sauce, to achieve a very smooth texture.
- 2 large bunches washed and trimmed dill
- 1 bunch washed and trimmed chives
- 1 bunch washed and trimmed tarragon
- 12 large washed and trimmed basil leaves
- 1 bunch washed and trimmed parsley
- 2 cloves garlic, peeled
- juice of two lemons
- 1/2 cup olive oil (minimum)
- salt and pepper to taste
- place garlic and a portion of each herb in to blender, add 1/2 lemon juice, a stream of olive oil, begin blending, add more olive oil, lemon, and herbs, until the mixture easily blends in to a thick sauce. Add salt and pepper, blend one more time.
- 2 large bunches washed and trimmed dill
- 1 bunch washed and trimmed chives
- 1 bunch washed and trimmed tarragon
- 12 large washed and trimmed basil leaves
- 1 bunch washed and trimmed parsley
- 2 cloves garlic, peeled
- juice of two lemons
- 1/2 cup olive oil (minimum)
- salt and pepper to taste
- place garlic and a portion of each herb in to blender, add 1/2 lemon juice, a stream of olive oil, begin blending, add more olive oil, lemon, and herbs, until the mixture easily blends in to a thick sauce. Add salt and pepper, blend one more time.
DESSERTS
It's been a while, I know. A few ideas for easy, quick, summer desserts. Not exactly my idea of true cooking, but, I don't typically make dessert, so when we need something quick for dinner guests, I typically throw one of the following together:
Faux Pavlova:
- fresh fruit in season, washed and sliced or cubed (strawberries, blueberries, raspberries, peaches, nectarines, plum, apricots, pluots, mango, kiwi; or any combination)
- whipped cream, lightly sweetened with brown sugar
- homemade meringues OR purchased vanilla meringues
Per person:
- lightly crush 2 meringues
- in individual trifle bowl, place a layer of meringue
- place a thin layer of fruit on top of meringue
- place a thin layer of whipped cream on top of meringue
- repeat one or two times till full, top should be whipped cream sprinkled lightly with meringue
Fruit crisp
- blend three cups of fruit (any blend of stone fruit or berries you like, I typically will do: blueberry/peach; raspberry/apricot; strawberry/plum)
- lightly grease 8 x8 pan
- combine 1/2 cup steel cut oats/ 1/2 cup flour/1/2 cup brown sugar/1 tsp vanilla/ 1/4 tsp cinnamon/ 1/8 tsp ginger, 1/2 cup butter, cut in to chunks (easiest to mush with fork or fingers)
- sprinkle topping all over pan of fruit.
- bake at 375 until bubbly and crisp
- serve with high quality vanilla ice cream or whipped cream sweetened with brown sugar or grade B maple syrup
Quick trifle (serves 10-12)
- glass trifle dish (full size or individual)
- several packages of fresh ady fingers, or two-three packages dry cookie type italian lady fingers
- 2 cups cups homemade or purchased lemon curd (trader joes or dundee's only, other brands taste like artificial lemon)
- 16 oz container of thick greek yogurt, greek yogurt cheese, or Lebne (mediterranean yogurt cheese)
- in bowl, stir together lemon curd and thick greek yogurt
- very lightly sweetened whipped cream (8 oz whipping cream before whipping)
- fold 1/2 of whipped cream in to lemon curd mixture
- fresh berries (raspberries, strawberries, blueberries)
- line bottom of trifle dish with lady fingers, layer with lemon curd mixture, berries, and whipped cream (reserve enough cream for top of trifle). Repeat until reaching the top of trifle dish. Finish with whipped cream and fresh berries on top.
- Refrigerate until serving
Faux Pavlova:
- fresh fruit in season, washed and sliced or cubed (strawberries, blueberries, raspberries, peaches, nectarines, plum, apricots, pluots, mango, kiwi; or any combination)
- whipped cream, lightly sweetened with brown sugar
- homemade meringues OR purchased vanilla meringues
Per person:
- lightly crush 2 meringues
- in individual trifle bowl, place a layer of meringue
- place a thin layer of fruit on top of meringue
- place a thin layer of whipped cream on top of meringue
- repeat one or two times till full, top should be whipped cream sprinkled lightly with meringue
Fruit crisp
- blend three cups of fruit (any blend of stone fruit or berries you like, I typically will do: blueberry/peach; raspberry/apricot; strawberry/plum)
- lightly grease 8 x8 pan
- combine 1/2 cup steel cut oats/ 1/2 cup flour/1/2 cup brown sugar/1 tsp vanilla/ 1/4 tsp cinnamon/ 1/8 tsp ginger, 1/2 cup butter, cut in to chunks (easiest to mush with fork or fingers)
- sprinkle topping all over pan of fruit.
- bake at 375 until bubbly and crisp
- serve with high quality vanilla ice cream or whipped cream sweetened with brown sugar or grade B maple syrup
Quick trifle (serves 10-12)
- glass trifle dish (full size or individual)
- several packages of fresh ady fingers, or two-three packages dry cookie type italian lady fingers
- 2 cups cups homemade or purchased lemon curd (trader joes or dundee's only, other brands taste like artificial lemon)
- 16 oz container of thick greek yogurt, greek yogurt cheese, or Lebne (mediterranean yogurt cheese)
- in bowl, stir together lemon curd and thick greek yogurt
- very lightly sweetened whipped cream (8 oz whipping cream before whipping)
- fold 1/2 of whipped cream in to lemon curd mixture
- fresh berries (raspberries, strawberries, blueberries)
- line bottom of trifle dish with lady fingers, layer with lemon curd mixture, berries, and whipped cream (reserve enough cream for top of trifle). Repeat until reaching the top of trifle dish. Finish with whipped cream and fresh berries on top.
- Refrigerate until serving
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