Dinner Recipes

 

Lasagna

recipe from Pasta & Co. by Request
printable version

 

Ingredients:

Sauce:
1 1/4 lbs lean ground beef
1/4 cup pure olive oil
1 1/2 cup coarsely chopped onions
1 heaping tbsp oregano
1 1/2 tsp finely minced garlic
1 1/2 tsp basil
1 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 cup plus 3 tbsp dry white wine
3 1/4 cup crushed tomatoes in puree. There will be a coupe of ounces left in the 28-ounce can. SAVE IT! You will use it when assembling the lasagna.
5 oz. Frozen spinach, thawed and squeezed dry of all liquid

Cheese:
3 cup mozzarella cheese, grated
1/2 cup feta cheese, crumbled

Béchamel:
1 1/2 cup milk
1 cup cream
Big pinch white pepper
Big pinch thyme
Big pinch nutmeg
Big pinch basil
3 tbsp butter
1/3 cup plus 1 tbsp grated Parmesan cheese
3 tbsp grated Romano cheese

Noodles: 
Uncooked fresh lasagna noodles, enough for three layers in a 9 x 13 inch pan (12 noodles)

Topping: 
1/4 cup unseasoned bread crumbs
2 tbsp freshly grated Parmesan cheese
1 tsp very finely chopped parsley

 

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Directions:

  1. Prepare Ahead-Serving Notes: Make a day ahead and bake when needed, or do as we do and freeze. Take the lasagna straight from the freezer to the oven and adjust the cooking time accordingly. Caution: Be sure to let the lasagna sit 20 minutes before serving. Essential Gear: Shallow baking pan (9 x 13 inches)

  2. To make sauce, cook ground beef in a sauté pan over medium heat until pink is gone and meat is crumbly. Remove from heat and pour meat through a colander to drain off all fat. Reserve meat. In the same sauté pan, heat olive oil an add onions, oregano, garlic, basil, salt, black pepper, and red pepper flakes. Cook over medium heat until onions are translucent. Add wine, bring to a boil, and cook until alcohol has evaporated--about 10 minutes. Stir in tomatoes. Add spinach and reserved meat. Continue simmering for a few minutes. Remove from heat and reserve.

  3. Mix together mozzarella and feta cheeses and set aside.

  4. To make béchamel, heat milk, cream, white pepper, thyme, nutmeg, and basil in a small saucepan until it nears a boil. Turn off heat. Melt butter in a medium-size sauté pan. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat and, stirring frequently, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in how milk and cream mixture. Raise heat to medium-high and continue stirring until mixture is smooth and thick--5 to 10 minutes. Add Parmesan and Romano cheeses and whisk until smooth. This should be the texture of wallpaper paste, not of the white sauce more often associated with béchamel.

  5. To make topping, mix together bread crumbs, Parmesan, and parsley. Reserve.

  6. To assemble and bake:

  7. Preheat oven to 400.

  8. Spread 2 tbsp of the tomato juices left in the can of tomatoes on the bottom of a shallow baking dish (9 x 13). Lay in one layer of the uncooked lasagna noodles. Spoon on 3 C of the meat sauce. Spread 1 C of the béchamel across the sauce in two diagonals (no need to spread evenly at this point). Top with 2 C of the cheese mixture. Lay on another layer of lasagna noodles and repeat, using the same amounts of sauce (be sure to get every dab of the meat sauce--there is none to spare), béchamel, and cheese. Top with the last layer of noodles, and with fingertips, press lightly to distribute béchamel smoothly in the layers. Frost top layer of noodles with remaining béchamel. Be sure to completely cover noodles so that they do not dry out in baking. Sprinkle evenly with reserved bread crumb mixture.

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Black Bean Lasagna

recipe from Pasta & Co. by Request
printable version

 

Ingredients:

Rice Mixture:
1 can (15 ounces) black beans
2/3 cup uncooked brown rice
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
1/4 tsp freshly cracked black pepper
1 cup frozen corn, thawed, rinsed, and drained but not cooked
1/2 cup plus 1 tablespoon vegetable stock
1/3 cup seeded and diced Anaheim peppers
1 can (4 ounces) Ortega chopped green chilies, well drained
3 tbsp finely chopped cilantro

Bean Sauce:
3/4 cup vegetable stock
2 tbsp finely diced onion
2 tsp finely minced garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/8 tsp pepper
1 1/2 tsp dry sherry
1/2 tsp sherry vinegar
1 tbsp tomato paste
2 tbsp finely chopped cilantro

Directions:

Prepare-Ahead Notes:

  1. As with all lasagna recipes, the making of the component parts is tedious. This recipe makes one 9-inch by 13-inch lasagna. It takes very little additional effort to double the recipe and make a second lasagna. Since unbaked lasagna freezes well, why not?
  2. The lasagna can also be assembled and left refrigerated a day or two before baking. Once baked, we suggest holding it no more than the 15 to 20 minutes recommended for cooling before serving.
  3. I found by following the instructions the timing worked pretty well. I didn't start the rice until the beginning and while it was cooking I went on to the rest of the recipe. Admittedly, I had a lot of pans and dishes with stuff in the kitchen but clean up was fairly easy.
  4. Quark is a spread able cheese the grocery stores, such as QFC and Larry's sell. I used sour cream.
  5. This is definitely not your traditional lasagna. Think Cinco de Mayo when serving! Ole!!!

To Assemble:
2 2/3 cup marinara sauce
12 pieces of dried lasagna noodles or 6 sheets fresh lasagna noodles
1 C sour cream or Quark
2 2/3 cup grated low-moisture part-skim mozzarella
1/4 C bread crumbs

  1. For the rice mixture, drain the beans, reserving the liquid. Measure 2/3 C of the beans for the rice mixture and reserve. Save the remaining beans and the liquid for the bean sauce.
  2. Cook the rice according to package directions until tender. In a dry skillet, roast the cumin and coriander, taking care not to burn them. Mix hot spices with cooked rice, stir in salt and pepper, and let cool. Stir in corn, vegetable stock, Anaheim peppers, chilies, cilantro, and reserved 2/3 cup black beans. Set aside.
  3. For the bean sauce, place 2 tbsp of the vegetable stock in a saucepan. Add onion, garlic, cumin, coriander, chili powder, pepper, sherry, and sherry vinegar. Simmer for 3 minutes. Add tomato paste and the remaining black beans and their liquid and cook for another 8 minutes. Remove from heat. Place bean mixture in the work bowl of a food processor equipped with a steel blade. Process until almost smooth, leaving some pieces of bean intact. Add the remaining vegetable stock and cilantro. Reserve.
  4. To assemble, spread 2/3 C of the marinara sauce in the bottom of a shallow 9 x 13 inch baking dish. Cover with one layer of uncooked fresh lasagna (or cooked dried--hmmm…I used dried but didn't cook them first and it tasted great) noodles. Spoon on half (about 2 cups) of the rice mixture and 3/4 C of the bean sauce. Top with 1/2 C of the sour cream or quark and 1 1/4 C of the mozzarella. Cover with another layer of lasagna noodles and 1 C of marinara sauce. Follow with the same amounts of rice, black bean sauce, sour cream or quark, and mozzarella as before. Top with the last layer of noodles and press lightly with fingertips to distribute ingredients evenly in the layers. Top with the last cup of marinara sauce, the remaining mozzarella and the bread crumbs.
  5. Preheat oven to 400. Bake lasagna for 35 minutes, or until sauce bubbles around the edge and top is nicely browned. If top browns too quickly, cover with aluminum foil during the last 10 minutes of cooking. If baking the lasagna straight from the freezer, add about 20 minutes to cooking time. Once out of the oven, let the lasagna set up for 15-20 minutes before cutting (this is critical for ease of serving).

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BBQ Salmon with Orange Glaze
printable version

Ingredients:

1/4 cup orange juice
1/4 cup soy sauce
1/4 cup Dijon mustard
2 tbsp peeled grated fresh ginger
2 tbsp honey
Salmon fillets (about 1 inch thick)

Directions:
  1. Combine first 5 ingredients in a shallow dish; add
    Salmon.  Cover and chill for 30 minutes, turning once.
  2. Remove salmon from marinade, reserving marinade. Bring marinade to a boil in a small saucepan.
  3. BBQ Salmon over medium-high heat (350 degrees to 400 degrees) about 6 minutes on each side or until fish flakes easily when tested with a fork,  basting frequently with reserved marinade.
  4. Arrange Salmon on a platter drizzle with any remaining
    marinade.
  5. Garnish with lemon or orange slices.

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Rice & Beans
printable version

Ingredients:

2 tbsp olive oil
2 cans black beans (un-drained)
1 can diced green chilies
1 medium onion, chopped
2-3 cloves garlic, minced
1 tsp cumin
1 chicken breast
crushed red pepper to taste
Dash of Lowry’s seasoning salt

Directions:
  1. Sautee onions in olive oil until soft
  2. Add garlic and cook about 2-3 minutes
  3. Add beans, chilies, pepper, cumin salt and chicken.
  4. Simmer 10-15 minutes
  5. Serve over steamed rice

Toppings:
Cheese, Tomatoes, Sour Cream, Avocado

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Italian Chicken
printable version

Ingredients:

4 chickens (2 1/2 lbs each) quartered
1 head garlic pureed
Dried oregano
Salt
1/2 cup red wine
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish olives
1/2 cup capers (bit of juice)
6 bay leaves

1/2 cup brown sugar
1 cup white wine
1/4 cup cilantro or parsley

Directions:
  1. Marinate the following ingredients overnight:

4 chickens (2 1/2 lbs each) quartered
1 head garlic pureed
Dried oregano
Salt
1/2 cup red wine
1/2 cup olive oil
1 cup pitted prunes
1/2 cup Spanish olives
1/2 cup capers (bit of juice)
6 bay leave

  1. Spoon into a dish—single layer

1/2 cup brown sugar
1 cup white wine
1/4 cup cilantro or parsley

  1. Bake 50 minutes-1 hour @ 350

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Cherry Cola BBQ Sauce
printable version

Ingredients:

4 12 ounce cans cherry cola (flat)
2 cup cherry jam or preserves
2/3 cup Dijon mustard with horseradish
3 tbsp soy sauce
2 tbsp malt vinegar or apple cider vinegar
1 tbsp hot pepper sauce

Directions:
  1. Boil cherry cola in heavy large saucepan over medium high heat until reduced to 1 1/2 cups.
  2. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally.
  3. Transfer glaze to large bowl.

Note:  Great on ribs

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