Italian Sausage Spinach Lasagne

Sometimes the Lasagne Fairy visits our house!  When I get home from work there is a prepared lasagne in the fridge with instructions for cooking.  All I have to do is throw it in the oven!  Not only is the Lasagne Fairy's visit a treat for me...Cory is happy because he loves sausage!  Luckily I found a local sausage company, so I can feel a little better about purchasing and eating meat.  This week I used fresh spinach from our CSA!  Although you *can* make this recipe with uncooked lasagne noodles, the Lasagne Fairy recommends cooking the noodles first for a perfect lasagne!

Italian Sausage and Spinach Lasagna 
Adapted from fortheloveofcooking-recipes.blogspot.com

Ingredients

.875 lb Italian sausage

1 small yellow onion, diced
1 pinch of red pepper flakes
2 cloves garlic, minced
15 oz ricotta cheese
1 egg
1 lb fresh spinach leaves, chopped or 1 box frozen spinach, thawed & drained

2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1/4 tsp fresh nutmeg, grated
1/2 cup of Parmesan cheese (divided)
2 1/2 cups mozzarella cheese, shredded (divided)
1 jar Newman's pasta sauce

1 box Lasagna noodles

Preheat oven to 375 degrees. 

In a skillet, cook the Italian sausage, breaking it into crumbles. 

Add the onions and a pinch of crushed red pepper flakes and cook until the meat is brown.

Add the garlic and cook for 60 seconds.

Remove from heat and drain any grease.
In a large bowl, mix ricotta, egg, spinach, basil, parsley, oregano, nutmeg, 1/4 cup of Parmesan cheese, and 1/2 a cup of mozzarella cheese.
Layer a 9 x 13 inch baking pan with: sauce, noodles, ricotta, noodles, sauce, sausage, noodles, ricotta, noodles, sauce & remaining cheese.

Bake covered for 30 minutes. 

Uncover and bake for 10-15 minutes, or until cheese is melted.

Creamed Greens and Spring Onions with Pasta

Last week I used the delicious spinach from our CSA and spring onions from our garden to make...

Creamed Greens and Spring Onions with Pasta
Adapted from smittenkitchen.com

Ingredients
1 lb greens (Swiss Chard and Spinach work nicely), remove stems and slice into ribbons
3 spring onions, sliced
1 clove garlic, minced
3 T butter
3 T flour
1 3/4 c milk
1/2 c parmesan
salt and pepper
1 lb pasta, cooked

1) Wash the greens and do not dry them.  Place them in a large pot over high heat.  Cook covered until wilted (about 6 minutes).
2) Place greens in a mesh strainer and press out any extra liquid.  Set aside.
3) Using the same pot, cook the onion and garlic in the butter over low heat until softened.
4) Stir in the flour.
5) Gradually add the milk, stirring constantly.  Stir in the parmesan.  Cook until thickened.
6) Stir in the greens and pasta.  Salt and pepper to taste.

Gingered Carrots and Red Onions with Broccoli

This is an easy stir-fry, packed full of flavor.

GINGERED CARROTS AND RED ONIONS WITH BROCCOLI
Adapted from the UltraSimple Diet
Serves 6.

Ingredients
1 T ginger, peeled & minced
1 clove garlic, minced
3 carrots, julienned
1 red onion, slice into strips
1 bunch broccoli, cut into bite-sized pieces
1 T olive oil
1/8 t red pepper flakes
1/2 t sea salt
brown rice

1. Heat the oil in a large pan.
2. Add the ginger, garlic, carrots, onions, and red pepper flakes.  Saute for 2-3 min.
3. Add the broccoli and saute for 2-3 more minutes.
4. Season with salt.
5. Serve over brown rice.

Spinach Calzones

You can fill calzones with all sorts of yummy pizza toppings.  Spinach calzones are a delicious spring meal!

SPINACH CALZONES
From Zack & Liz

Makes 6 calzones.

Ingredients:

Quick Rise Pizza Dough

1 box frozen spinach, thawed and drained
½ onion, chopped
1 t basil leaves
¼ lb cheddar cheese, grated
salt &pepper

1) Make Quick Rise Pizza Dough

2) While the dough is rising, sauté spinach, onion, & basil.
3) Divide dough into six balls.
4) Flatten dough into rounds, approximately 6” in diameter.
5) Spoon filling onto dough onto half of the circle.
6) Top with cheddar cheese.
7) Fold dough into half circles and pinch the edges closed.
8) Slice tops lightly with a knife.
9) Cook 20 minutes until golden brown.
10) Serve with warm pizza sauce. 

Wild Rice Soup

This soup can be made with half and half for a creamier, richer meal, or without for a hearty warm winter meal.

Wild Rice Soup 

From Zack & Liz

Serves 2.

Ingredients

½ package Uncle Ben’s Wild Rice
2 celery stalks, chopped
1 carrot, chopped
1 medium onion, chopped
2 T butter
3 T flour
1 t salt
pepper
1 c water
1 can broth
1 c half and half (optional)
parsley

1) Cook rice according to Uncle Ben’s directions.
2) Sauté celery, carrot, and onion in butter.
3) When tender stir in flour, salt, and pepper.
4) Stir in water, broth, and rice.
5) Bring to a boil and simmer for 15 minutes.
6) Stir in half and half and parsley. Do NOT boil. 

Cheese Enchiladas

You can adjust the spiciness of this recipe by using mild or hot chiles and more/less chili powder. Dipping the tortillas in the sauce can be messy, but it keeps them from ripping. Be careful not to burn yourself!

CHEESE ENCHILADAS 

Serves 4.

Ingredients
2 c Monterey Jack cheese, shredded
1 c Cheddar cheese, shredded
¾ c sour cream
1 medium onion, finely chopped
¼ t pepper
1 can (15 oz) tomato sauce
1 can (4.5 oz) medium green chiles, drained
1 clove garlic, finely chopped
2/3 c water
1 T chili powder
½ t dried oregano
¼ t ground cumin
8 corn tortillas

1) Preheat oven to 350 degrees F.
2) In a medium bowl mix cheeses, sour cream, onion, and pepper. Set aside.
3) In a medium saucepan, heat tomato sauce, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally.
4) Reduce heat and simmer uncovered for 5 min.
5) Pour into a 9” cake pan. Let cool slightly.
6) Dip each tortilla into sauce to coat both sides. Spoon ¼ c cheese mixture onto each tortilla and roll. Place seam downward in 11 x 7 glass dish.
7) Pour remaining sauce over enchiladas.
8) Bake uncovered for 20 min or until bubbly.
9) Top with additional cheeses, salsa, and/or sour cream.

Basil Cream Sauce Over Pasta

A quick and easy pasta dish. You can mix and match the vegetables, depending on what's in season!

BASIL CREAM SAUCE OVER PASTA

from Zack & Liz
Serves 2.

Ingredients
Pasta
1 red pepper, chopped
1 handful green beans, chopped
1 handful frozen corn
¼ onion, chopped
1 T butter
1 ½ T flour
1 c milk
1/8 t salt
¼ c parmesan cheese, grated
1 T dried basil
pepper

1) Cook pasta.
2) Sauté red pepper, green beans, corn, and onion.
3) Melt butter in a separate pan.
4) Add flour and stir until absorbed.
5) Add milk and salt.
6) Over medium heat, stir until thickened.
7) Remove from heat and add parmesan cheese, basil, and pepper.
8) Pour over vegetables and warm pasta.

Mexican Layered Bean Dip

Mexican Layered Bean Dip 
from Cathy

Makes 2 dinner plates or 1 platter.

Ingredients
1 large can refried beans
½ pkg. taco seasoning
½ small carton sour cream
½ small carton avocado dip
1 can sliced black olives
½ small can green chiles
Chopped green onions
Chopped tomatoes
Cover with shredded cheddar cheese
Tortilla chips

Mix together beans and taco seasoning. Spread on a plate. Layer other ingredients on top. Serve with chips.

Dal Makhani

We are still talking about the amazing meal we had at Athidi Fine Indian Cuisine in Auckland! So, we decided to attempt making Dal Makhani, one of the dishes we had there. It was our first attempt at Indian food, ever...and it was delicious!

DAL MAKHANI
Adapted from Veggie Cookboook
Serves 4
Ingredients:
1 c black lentils
1/3 c kidney beans
1 T chopped ginger
1 t turmeric powder
1 T red chili powder
1 t salt
3 T butter
1 T oil
1 t cumin seeds
1 T chopped ginger
1 T chopped garlic
1 chopped onion
1 t garam masala
1 can diced tomatoes or 2-3 diced tomatoes
½ c cream (or yogurt?)
Oil 1 tbsp.
Naan, rice, or roti

1. Wash and soak beans in 5-6 c water overnight.

2. Cook the soaked lentils and kidney beans in 5-6 cups of water with salt, red chili powder, turmeric, and grated 1 T ginger until beans are done/soft.  (This takes longer than you think!) Drain off some of the water and lightly mash bean mixture. Set aside.

3. Heat oil and butter in a thick bottomed pan. Add cumin seed and let it crackle. Add 1 T ginger, garlic, chopped onions, and cook till light golden brown in color.

4. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed beans to this mixture and little water (to desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes.

5. Add fresh cream and let it simmer for 5 minutes and turn off the heat.

6. Serve hot with naan, rice, or roti.

Aloo Matar

We tried a new recipe from our friend Angela and were simply delighted with the results! Who knew cooking Indian food could be so easy? Thanks, Angela!

ALOO MATAR

Adapted from allrecipes.com

Serves 4.

Ingredients:

1/4 cup vegetable oil

2 medium onions, finely chopped

1 tablespoon ginger garlic paste

1 bay leaf

4 large potatoes, peeled and chopped

1 cup frozen peas

1/2 cup tomato puree

1 1/2 teaspoons garam masala

1 1/2 teaspoons paprika

1 teaspoon white sugar

1 teaspoon salt

naan or basmati rice

1. Heat the oil in a large pot over medium heat. Stir in the onions, ginger garlic paste, and bay leaf. Cook until the onions are tender.

2. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.

3. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10-12 minutes.

4. Serve with naan or basmati rice.

Low Maintenance Risotto

Mmm! Risotto is such a great comfort food.  Best of all, this recipe doesn't require the constant stirring that most risotto recipes do. Although, I do find that it takes longer than 8-10 minutes for the water to absorb. Enjoy!

LOW MAINTENANCE RISOTTO

from Real Simple Magazine

Ingredients
3 T butter
1 medium onion, finely chopped
salt (optional) & pepper
1 c Arborio rice

1/2 c dry white wine
3 1/2 c chicken or vegetable broth
1/2 c grated parmesan cheese
2 T chopped fresh parsley

1. Melt the butter in a large skillet over medium heat.
2. Add the onion, 1/2 t salt and 1/4 t pepper. Cook until softened, 6-8 minutes.
3. Add the rice and cook, stirring for 2 minutes.
4. Add the wine and simmer until absorbed.
5. Add half the broth and simmer, stirring once until absorbed 8-10 minutes.
6. Add the remaining broth and simmer, stirring once until the rice is tender and creamy, 8-10 minutes.
7. Stir in the parmesan cheese and sprinkle with parsley.

We plan to branch out and try variations on risotto very soon. Do you have any favorite recipes?

Sri Lankan Sweet Potatoes with Cardamom and Chiles

Don't be scared by the spices in this recipe! It's really quite easy and all the ingredients were found in our local grocery store.

SRI LANKAN SWEET POTATOES WITH CARDAMOM AND CHILES

adapted from Madhur Jaffrey's World Vegetarian

serves 6

Ingredients:

2 very large sweet potatoes (2 1/2 lbs)

1/4 t ground turmeric

5 T peanut oil or olive oil

3 whole dried hot (or mild) red chiles, broken into halves

2 whole cardamom pods

1 (3-inch) cinnamon stick

20 fresh curry or basil leaves

3 onions, cut into fine half rings

2 t crushed dried hot red chiles or chili flakes

1 1/2 t salt

1 1/2 T lime juice

rice

Directions:

1. Peel the sweet potatoes and cut into 3/4" chunks. Boil potatoes with the turmeric for 5 - 6 min, until sweet potatoes are tender, but still firm. Drain.

2. Heat the oil in a large skillet over medium-high heat. Add red chiles and stir until chiles darken (a matter of seconds). Add the cardamum and cinnamon. Stir once or twice and then put in curry leaves. Stir once and add onions.

3. Cook onions for 5-6 min or until they are lightly browned.

4. Add sweet potatoes and cook for 5 min.

5. Add crushed red chiles, salt, and lime juice. Stir and cook until sweet potatoes are tender to taste.

6. Remove half chiles, cinnamon, and cardamom before serving.

7. Serve with rice.

Curried Great Northern Bean and Carrot Soup

A great weeknight meal!

Curried Great Northern Bean and Carrot Soup

Adapted from the UltraSimple Diet.

Serves 4.

Ingredients:

3 carrots, chopped

1/4 c chopped yellow onion

1 clove garlic, minced

1 shallot, minced

1 can (16 oz) Great Northern beans, drained and rinsed

1 T olive oil

2 c vegetable broth

1/8 t curry powder

2 t fresh ginger, peeled and diced

1/8 t cayenne pepper

1 T lemon juice

In a medium stock pot heat oil over medium heat. Saute carrots, shallots, onion, garlic, and ginger. Cook for 4-6 minutes or until vegetables start to soften. Add broth, beans, and all herbs and spices. reduce heat to low and simmer covered for 15-20 minutes or until beans are soft. Remove pot from heat. Add lemon juice. In the blender (or using an immersion blender) puree the soup until smooth.

Great served warm or chilled.