Tag Archives: lasagna

The Fab Five

My Comments: This week I’ve been down and out with yet another virus, one of the hazards of working in an elementary school. So what do we do when no one is in the mood — or otherwise able — to cook? We eat leftovers that we’ve frozen from past meals. At Adrien’s suggestion then, are the “Fab Five” – with apologies to the Beatles (you know, Paul McCartney BEFORE Wings and BEFORE that hideous Superbowl performance).  These are our favorites from January:

Senegalese Peanut Sweet Potato & Spinach Stew

Copyright © 2011. Adrien Bisson.

 

 

Senegalese Peanut Stew with Spinach and Sweet Potatoes

I had a lot of feedback on this recipe. It’s just as good as a leftover as it was on the first night.

No creamy peanut butter – use crunchy. Don’t use or like ginger, try something else.

Vadouvan spiced Red Lentil Soup

Copyright © 2011. Adrien Bisson.

 

 

 

 

 

Vadouvan Spiced Red Lentil Soup

When I originally found this recipe, I had no idea how hip it was to cook something with Vadouvan spicing.  In fact, I used Garam Masala curry in place of the Vadouvan – which I was unable to find pre-made. Duh.  Here’s a link to a couple of recipes for making the mixture yourself.

Copyright © 2011. Adrien Bisson.

 

 

Quinoa with Balsamic Roasted Mushrooms

When is a grain a protein? When it’s Quinoa — and it’s a complete protein. How cool is that?

The dressing, made with pear and balsamic vinegar provides a nice contrast to the nuttiness of the quinoa.

 

Kale Lasagna Diavolo
Copyright © 2011. Adrien Bisson.


 

 

Kale Lasagna Diavolo

I love kale for two reasons – number one it’s inexpensive (currently $1.56 for a very large bunch) and number two it’s tasty… in all of the varieties I’ve seen around here. Even quicker, it’s available frozen, which makes this a quick fix meal on a weeknight.

While I favor Muir Glen tomato products, my mother also mentioned that Pomi makes a good diced tomato – available in a cardboard carton. Whatever your preference, this is an excellent twist on lasagna.

 

Hot from the oven

Copyright © 2011 by Adrien Bisson.

 

 

Home baked pizza

Sometimes you just need to have pizza – and this is definitely worth the wait. There’s not much effort to it, especially when mixing the dough in a stand mixer with a dough hook.

Are there fancier dough recipes? Sure. But this one can be on the table in 90 minutes to 2 hours…. mostly spent waiting for the dough. A glass of your favorite beverage makes the time fly.

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20 Jan. 2011 Kale Lasagna Diavolo

Adapted from Asbell, R. “One food five ways: Kale“. Vegetarian Times. (January/February 2011). Issue 382, Vol. 37, No. 2. p 79.

My Comments: In college, I was known as the person who knew how to make lasagna — when we got together with friends, that was the dish I always made for our group dinners. In those days, the lasagna was full of ground beef, pork, sausages and the cheeses were made of whole milk.  While I still keep the structure of that particular stand-by recipe, I’ve adapted it to our current eating habits: usually filled with spinach and less cheese! Still good.

I’m always on the look out for some new twist to a familiar dish so when I spotted this recipe in Vegetarian Times, I knew immediately that we were going to give it a try.  I don’t economize when using canned tomato products – not a big fan of the stem or blossom ends thrown into the chopped tomatoes.  I usually try to use Muir Glen – worth the extra money.

Ingredients

1 tsp oil oil (plus oil or spray for the pan)
1 8-0z bunch of kale, stems removed (Whole Foods makes a good frozen Kale which is what I used here)
1 15-0z pkg. fat free ricotta cheese
4 oz chevre or soft goat cheese, softened
2 cloves garlic, minced
2 cups prepared tomato puree (Muir Glen recommended)
1/2 tsp red pepper flakes
6 no-cook lasagna noodles (or do it the hard way: use 6 regular noodles and cook them)
1/4 cup grated Parmesan cheese

Kale Lasagna Diavolo

Copyright © 2011. Adrien Bisson.

Method

1. Preheat the oven to 400 F. Coat 8-inch square baking pan (I used an enamel oval baker – no big deal) with oil.

2. IF YOU USE THE FROZEN KALE YOU CAN SKIP THIS PART:. Cook kale in large pot of boiling salted water for 2 minutes. Drain and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper if desired, set aside.

IF USING FROZEN KALE:  thaw the kale in a strainer under cold water. Squeeze it dry, toss it in a bowl with salt and pepper if desired.

3. Mash together the ricotta and chevre in bowl. Set aside.

4. Heat 1 tsp oil in small saucepan over medium-low heat. Add garlic, and cook for 15 seconds or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes or until thickened.

5.  Assemble:  Spread about 1/4 cup sauce in prepared baking dish. Place 2 lasagna noodles on top of the sauce. Top with half of the cheese mixture, half of the Kale, and 1/3 cup sauce. Top with 2 more noodles, remaining cheese, and remaining kale. Top with the remaining 2 noodles and cover with remaining sauce. Sprinkle with Parmesan and bake 40 minutes or until cheese has melted and lasagna is bubbly.

Serves 8. Weight Watcher points = 5.


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