Not Your Mama’s Lasagna

This comforting dish not only looks and smells like fall, it tastes like it.

The sweet aroma of roasting root vegetables with maple syrup and nutmeg wafting from your oven will let your family know that it’s not just October outdoors, but that it’s arrived in your kitchen, as well.  Although, it’s not the traditional lasagna recipe with ground beef and marinara, it’s sure to be a family favorite and has certainly been added to my fall menu rotation.

A warm slice of heaven

Roasted Carrot and Butternut Squash Lasagna

Printable Recipe

Serves 8-10

• 1 butternut squash, chopped into 1″ dice
• 1 bunch carrots, chopped into 1″ dice
• 4 tablespoons olive oil
• 3 tablespoons brown sugar
• 2 tablespoons grated nutmeg
• 1 tablespoon maple syrup
• 2 tablespoons salt
• 2 teaspoons freshly ground pepper
• 4 tablespoons butter
• 4 tablespoons flour, AP or whole wheat
• 2 cups half and half
• 12 sage leaves
• 1/2 cup chicken stock
• 2 amaretti cookies (amaretti is the Italian word for macaroon)
• 1 1/2 cup grated Italian fontina
• 1 cup grated parmesan
• 1 package lasagna noodles, regular or whole wheat
• 18 basil leaves  

 1.Combine the squash, carrots, half the olive oil, brown sugar, half the nutmeg, maple syrup, half the salt and pepper on a sheet tray. Roast at 450 degrees for 45-50 minutes, until it starts to caramelize.

Goin' in the oven

2.Meanwhile, make the bechamel by combining the flour and butter in a pan for a couple minutes. Add the milk and the remainder of the salt, pepper, and nutmeg. Whisk until it starts to thicken. Remove from heat.

Whisk away!

3.Combine the roasted vegetables with the remainder of the olive oil, amaretti, and sage leaves in a blender. Blend into a thick puree. You can thin it out with the stock until it’s the right consistency, but don’t make it too watery.

The food processor works great for blending

4.Put a thin layer of the vegetable puree on the bottom of a buttered lasagna pan. Put a layer of noodles and then a layer of puree and a layer of bechemel sauce. Sprinkle some of each grated cheese on top and spread out some basil leaves. Continue to layer in the same order until you have finished the puree and bechemel. Sprinkle more cheese over the top and drizzle some additional olive oil over the top. Bake covered with aluminum foil for 40 minutes at 450 degrees. Uncover and bake for an additional 10 minutes until bubbling. Let cool 10 minutes until serving.

You can even serve a small slice of the leftovers cold as a dessert…or a late night snack ;0)

 Related articles:

• Chili with SQUASH? (cookpendium.wordpress.com)
• Venison & Butternut Squash (ideasinfood.com)
• Fall Roasted Squash – Butternut and Red Kuri (seattlefoodshed.wordpress.com)

Winner Winner Chicken Dinner

On the way back from the beach {sniff} I scoped out recipes.  I wanted something simple, delicious, and  that I didn’t need to make a big grocery trip for.  I opened an email from Saveur (God bless technology) and this mouth-watering looking Rosemary Chicken looked simple enough. I made a quick stop at the DeKalb Farmer’s Market to pick up what I needed…chicken and a lemon (which came to $5.88.  Not bad for dinner for two), and headed home to throw together this super-quick meal.

I served the chicken and pan juices over whole wheat linguine.  (I also made a side of Roasted Broccoli, but thought the plate looked prettier sans the veggies :0)

An amazing meal

Rosemary Chicken

Printable Recipe

• 4 whole skin-on chicken legs and thighs
• salt and pepper, to taste
• 1⁄2 cup flour, for dredging
• 1⁄4 cup extra-virgin olive oil
• 1 cup white wine
• 3 sprigs fresh rosemary
• 2 fresh bay leaves
• Juice of 1 lemon

1. Heat oven to 425˚. Place chicken pieces in a large ziplock bag and season generously with salt and pepper. Dump flour into bag and shake chicken so it’s totally coated. Heat oil in an iron skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil. 

2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce. 


 

SERVES 2 hungry people

Related articles

• The 2011 Saveur Best Food Blog Awards (csmonitor.com)
• Summer Comfort Food: Chicken Noodle Broth (icanhascook.wordpress.com)
• BBQ Chicken Fajitas (missyskitchen.wordpress.com)

You Say Potato, I Say Frittata

I made this delicious fritatta at the lake on Mother’s Day — for my mother and grandmother.  (Daddy, too)  I think roasting the broccoli before throwing all the ingredients together really brought out the flavor.  Throw in Patak beef  bacon and you’re sure to have a crowd pleaser.

Broccoli, Bacon & Cheese Frittata

Ingredients

• 6 large eggs
• ½  cup freshly grated Parmesan
• 1/3 cup milk
• 1/4 teaspoon freshly grated lemon zest
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• Large head of broccoli, chopped into florets and roasted w/ evoo (Use or add other veggies like onions, spinach, asparagus, etc.)
• 2 slices Patak beef bacon (Or about 5 slices “regular” bacon.  You can also use ham or Canadian bacon.), cooked and coarsed chopped

 Directions

Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.

 Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the broccoli and bacon, and heat through, about 2 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Let sit for about 5 minutes, then cut into squares.  Serve warm or room temperature.

Patak beef bacon

Before going in the oven

Post-oven

Breakfast is served - Happy Mother's Day!

Agrodolce (Sweet & Sour Pork: Italian-style)

This recipe from Cooking Light is divine.  I served it alongside Long-Grain & Wild Rice and Roasted Veggies.

Dinner is served!

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Agrodolce is an Italian sweet and sour sauce that combines sugar and vinegar. In this version, acidic wine and vinegar harmonize with the sweetness from the onions and raisins.

 Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

 Ingredients

Agrodolce:

• 1 tablespoon  olive oil
• 2 cups  vertically sliced onion
• 1 cup  sliced shallots
• 1 tablespoon  sugar
• 3/4  cup  dry white wine
• 1/3  cup  golden raisins
• 1/4  cup  red wine vinegar
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper

 Pork tenderloin:

• 2 teaspoons  fennel seeds, crushed
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  freshly ground black pepper
• (1-pound) pork tenderloin, trimmed
• Cooking spray

 Preparation

1. To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

 2. Prepare grill.

 3. To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce.

Perfection.

Mexican Jumping Bean (Legume, really) Soup

Okay, so I took the day off to get some things done around the house.  I planted my flower pots and around the mailbox, organized my kitchen cabinets, did major grocery and farmer’s market shopping and some heavy duty cooking for dinner.  Did I mention I threw together this soup in the midst of this?  This is so easy and delicious — wow anyone.

Mexican Lentil Soup (with Jim's fave, purple tulips, in the background)

Mexican Lentil Soup

• 4 cups water
• 2 chicken bullion cubes
• 2 chipotle seasoning cubes
• 1 bay leaf
• ½ cup brown lentils
• 1 bay leaf
• 1 teaspoon coriander
• 1 teaspoon thyme
• ½ tablespoon cumin
• salt and pepper to taste
• ½ onion, diced
• 1 carrot, diced
• 1 purple potato, cubes
• 2 tablespoons chopped cilantro
• 1 avocado, sliced
• ½ cup shredded cheese, your fave (I used pizza cheese, b/c that’s what I ha in the fridge)

 Add water through potatoes to pot, bring to a boil and simmer on low for about an hour TOTAL time.  Garnish each bowl with cilantro, avocado and cheese.  Enjoy.

(Warning: the chipotle bouillon packs a little heat.  Subtract it, or add more water to taste.)

(It’s not) Chili Weather

Today was not the kind of day that makes you want chili.  It was sunny and in the 60s in Atlanta, but I wanted chili….so here it is.

After Jim took a bite of this, he said he wanted to sing this song and bust out the sprinkler (he gets really excited about delicious food). I honestly don’t know if I can ever make chili again without making these corncakes to serve on top…an exciting accompaniment that adds kick and makes a beautiful presentation.

Black Bean Chili with Jalapeno-Scallion Corncakes

The meat and veggies cooking

The corncake batter

Beauties!

A delicious pairing

Ladle up the chili.

Add cheese (I usually like to use something a little fancier than sliced American, but it was all I had in the house)

Add a little more chili to melt the cheese.

Top with a corncake and enjoy!

Ingredients

• 1 pound ground beef lean
• 1 tablespoon evoo
• Salt and pepper
• ½ tablespoon Worcestershire sauce
• 1 medium onion, finely chopped
• 4 to 6 cloves garlic, finely chopped
• 1 package of frozen onion and peppers (sometimes cheap & easy is okay)
• 2 tablespoon chopped jalapeno, divided (I use canned)
• 1 ½  tablespoons dark chili powder
• ½ tablespoon cumin
• ½ cup beef stock 1
• (14 1/2 ounce) can diced tomatoes
• 4 oz. tomato paste
• (15-ounce) cans black beans, drained and  rinsed to cut sodium
• tablespoons chopped fresh cilantro, a handful, optional
• 1 (8 1/2-ounce) packages, corn muffin mix
• 8 oz cheese (your choice)
• ½ cup milk
• 1 egg, beaten
• 1 tablespoons vegetable oil
• 1 scallions, thinly sliced
• Spray evoo, for greasing griddle pan

Directions

In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, peppers, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.

Mix together package of corn muffin mix with ½  cup milk, 1 beaten egg, 1 tablespoon vegetable oil, jalapenos and scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.  Butter the corncakes as they come of the griddle (because you know you want to).

To serve, top bowls of beef, cheese and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

Thanks Rachel!

 

My Goodness, My Goulash

If the USA team won the gold medal in hockey, this title would have been Gold Medal Goulash, however, since I drowned my sorrows of our loss in Guiness, I thought this was also appropriate.  Enjoy…and be proud of our boys that came home with the silver.  We’ll meet again in Rio!

Hungarian Goulash

4 tbsp. evoo
2 yellow onions, chopped
2 lbs. beef chuck, trimmed
   and cut into 1⁄2″ cubes
Kosher salt and freshly ground
   black pepper, to taste
1⁄4 cup sweet paprika
2 tsp. dried marjoram
2 tsp. caraway seeds
2 cloves garlic, finely chopped
2 medium carrots, diced
2 medium parsnips, diced
1 1⁄2 lbs. medium new potatoes, peeled
   and cut into 1⁄2″ cubes
1 tomato, diced
1 Italian frying pepper, diced

1. Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 6 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.

2. Add potatoes and cook, uncovered, until tender, about 55 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.  (The Rye bread really makes it, so I would def. serve with it!)

Serves 4 – 6.

Recipe adapted from Saveur.

Laissez les bons temps rouler!

What better way to enjoy Fat Tuesday (and think about what I’ll be giving up Wednesday) than with a big pot of jambalaya? This dish wouldn’t be complete without the addition of shrimp, chicken, Patak andouille and a sinus-cleansing dose of cayenne. Next time I make this, I’ll double the recipe — there was barely enough for the two of us to have leftovers for lunch!

A hearty pot of Jambalaya

Jambalaya

• 1/2 lb. medium shrimp, chopped (You can buy it already cooked, or raw, and just throw it in)
• 1 chicken breast, boiled and shredded
• 2 links Andouille sausage, chopped
• 1 tablespoon Emeril’s Creole seasoning
• 2 tablespoons olive oil
• 1 chopped onion
• 1/2 chopped bell pepper,any color
• 2 ribs chopped celery
• 3 cloves chopped garlic
• 1/2 cup chopped tomatoes (I use 3 Roma)
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 3/4 cup white rice
• 3 cups chicken stock
• Salt and pepper

In a bowl combine shrimp, chicken, Andouille and Creole seasoning, and mix well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Season to taste with salt, pepper and Creole seasoning and you’re ready to serve! (Warning: this is a spicy dish, not for anyone that can’t handle heat.)

Beer me.

The Ingredients

If I was ever on that show The Best Thing I Ever Ate…Soup this recipe would be the best Beer Cheese Soup I’ve ever eaten.  Quite possibly the best soup, period.  I can’t wait to make this in football season.  (The Spicy Popcorn Garnish will really wow your soup eaters :0)  Thanks Emeril! 

Beer Cheese Soup with Spicy Popcorn Garnish

• 5 tablespoons butter
• 1 onion, chopped
• 2 celery ribs, diced
• 1 parsnip, chopped
• 4 cloves of garlic
• 1/2 c. flour
• 4 c. chicken stock
• 2 c. pale ale (The #’s Ale I picked up at The Parish Market was delicious)
• 2 bay leaves
• 1/2 teaspoon cayenne
• 1/2 c. heavy cream
• 2 c. sharp Cheddar, grated
• 1 1/2 c. crumbled Stilton
• salt and white peppar to taste

Heat butter in a pot.  Add parsnips, onion and celery and cook until tender, about 12 minutes.  Add garlic and cook 1 minute.  Sprinkle flour over veggies and cook 3 to 4 minutes, stirring constantly.  Gradually whisk in broth and beer.  Add bay leaves and cayenne.  Simmer, stirring often, for one hour until the soup cooks down.  Add heavy cream and cheeses (slowly) and stirring constantly.  Season with salt and pepper to taste.  Serve hot.  Garnish with Spicy Popcorn Garnish.

Spicy Popcorn Garnish

• 3 tablespoons vegetable oil
• pinch of cayenne
• 1/3 c. popping corn
• 1 teaspoon Emeril’s Southwest Essence
• pinch of salt

Heat oil in a pot and season with a pinch of cayenne.  Put one corn kernal in the pot at the oil heats.  Once it pops, add the remaining kernals.  Cover pot with lid as popcorn pops, about 2 minutes.  Toss popped corn in a bowl with remaining ingredients and serve atop soup. 

Beer Cheese Soup with Spicy Popcorn Garnish served in mini Le Crueset pots

This dish is my shepherd (pie) I shall not want (anything else after this satisfying meal)

I’ve never made shepherd’s pie before, but I keep seeing recipes for it pop up as a yummy winter dish.  So, on this Sunday evening I thought I’d give it a try (tweaking an Emeril recipe) and it was better than I anticipated (Jim ate three servings!)

Shepherd’s Pie:

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 3 medium carrots, sliced
• 1 rib celery, sliced
• handful of cremini mushrooms, quartered
• 1 tablespoon kosher salt
• 3/4 teaspoon dried oregano
• 4 cloves garlic, minced (I almost always double the garlic in recipes, this originally called for 2 cloves)
• 3 tablespoons tomato paste
• 1 pound ground beef
• 1/4 cup beef broth (I throw water and beef bullion together, $ saver)
• 1/2 teaspoon Worcestershire sauce
• Freshly ground black pepper
• 1 can of corn
• 4 cups Mashed Potatoes, recipe follows
• 1/4 cup grated Parmesan, optional

 Preheat oven to 400 degrees F

 Heat olive oil and butter in a pot.  Add onion through oregano and sauté on low for about 10 minutes.  Add minced garlic after 9 minutes have passed.  Once 10 minutes are up, add tomato paste and cook on low for another 8 minutes.  (Make sure you check every few minutes to keep from burning.)  Toss in ground beef through pepper and cook until meat is no longer pink – about 5 minutes. 

Veggies and meat w/ tomato paste (and a fun gadget)

Layer a baking dish with canned corn, then add meat/veggie mixture.  Top with Mashed Potatoes, sprinkle with parm and bake for 40 minutes.  Let sit for 10 minutes before serving. 

 Mashed Potatoes:

• 1 1/2 pounds russet potatoes, peeled quartered
• 2 teaspoons kosher salt, plus more for seasoning
• 3/4 cup whole milk or whipping cream
• 6 tablespoons unsalted butter
• 1 teaspoon dried parsley
• Freshly ground black pepper

 Put potatoes in a pot and add water, filling to about an inch above potatoes.  Add 1 teaspoon of salt to water, bring to a boil and simmer for 15 minutes.  Meanwhile, in a small pot, heat milk and butter.  Once butter has melted, turn off heat and cover to keep warm (before adding to potatoes). Drain potatoes, put back in pot, add milk and butter concoction, parsley, pepper and remaining salt.  Beat with a hand mixer until smooth.

Everything layered and ready to go in the oven