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.

Tortilla Pinwheel Wraps

Definitely a crowd pleaser at parties!

TORTILLA PINWHEEL WRAPS

from Cathy

Makes approx, 48 pieces

Directions:

1. Mix cream cheese, green onions, and Ranch salad dressing mix. 

2. Spread on a tortilla.  Be sure to get all the way to the edges.

3. Sprinkle with other toppings.

4. Roll the tortilla tightly and wrap in saran wrap.

5. Refrigerate over night (or put in freezer for several hours) & slice.

Spinach Wraps

16 oz cream cheese

4-6 chopped green onion

4-5 spinach tortillas 

4 oz chopped black olives

10 oz can chopped tomatoes (drained)

Vegetable Wraps

16 oz cream cheese

1 envelope Ranch salad dressing mix

2 green onions, finely chopped

4-5 flour tortillas 

1/2 c celery, chopped

1/2 c red bell peppers, chopped

1/4 c olives, diced

1/4 c carrots, shredded

Orzo With Feta And Olives

This is a great summer dish and a popular addition to potlucks. Be careful not to add too many red pepper flakes or it will be spicy! You can also add halved cherry tomatoes for variety.

ORZO WITH FETA AND OLIVES

Serves 6.

Ingredients

1 ½ c orzo
1 head broccoli, cut into florets
¼ c olive oil
3 T pine nuts
½ t red pepper flakes
¾ c feta cheese, crumbled
¾ c black olives, sliced
1 c cherry tomatoes, halved
½ c parmesan cheese, shredded
¼ c fresh basil leaves, chopped

1) Cook orzo.
2) Steam broccoli.
3) Put orzo and broccoli in a large bowl.
4) Pour oil and nuts over orzo. Mix to coat.
5) Add feta, olives, tomatoes, parmesan, and basil. 

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.

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.

New World Soup

This soup is made entirely from ingredients found in the "New World," when Europeans came to the Americas.  It's also a delicious (and deliciously easy!) soup.  Unfortunately the ingredients are mostly summer vegetables and summer is not a time when a bowl of hot soup is particularly attractive.  I wonder how well zucchini freezes.  We'll have to give it a try this summer!

NEW WORLD SOUP

From my mom

Ingredients

1 ½ c frozen corn or 1 can corn

3 potatoes, peeled and cut into cubes

1 ½ c canned kidney beans

1 medium zucchini, sliced

1 can cut-up tomatoes

½ c refried beans

Water, juice from canned vegetables

1)    Put all ingredients in a big pot and simmer for 1 hour.

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.