Spinach Lasagna Rolls

I have never made lasagna.  Never.  To be honest, I’ve always been a touch intimidated by it.  Seemed to be alot of work, alot of steps, alot of layers.  Just thinking about it exhausted me.  In addition, my mother makes an excellent lasagna so why would I go through all that work when she does it and does it great?

Then along came the lasagna roll.  Yay!  This is much more my speed.  Mainly because it’s relatively quick to prepare and everyone can have their own personal lasagna roll (or two, or three).  It’s certainly not your traditional lasagna but it works in a pinch.  All the familiar flavors are there. And I like to think this version is slightly healthier than a typical super cheesy lasagna.  Afterall, it does have spinach in it, right?

If you already have a favorite tomato sauce on hand you can feasibly prepare this meal on a weeknight.  I usually make a super simple marinara sauce with this anyway, so it’s quick!

The photo above was taken just before the dish was put into the oven.  Even though I have made this several times I never have the time to take a photo once out of the oven and the cheese is all melty – we want to eat it right away!

Here’s what you will need to make approximately 12-14 rolls…

Recipe

12-14 lasagna noodles, cooked and cooled enough so you can handle them

2 (10 ounce) packages frozen spinach, thawed, drained well and roughly chopped

2 15-oz containers part skim ricotta cheese

3/4 cup grated Parmesan cheese

2 eggs

2 large garlic cloves, minced

2 cups part skim shredded mozzarella cheese (approximately)

tomato sauce

salt  & pepper to taste

olive oil

Method

Preheat oven to 350 degrees.

In a large pot of boiling water cook the lasagna noodles.  Remove each one carefully with tongs and lay on a hand towel lined cookie sheet to cool and dry.

In a large skillet warm 2 tablespoons of olive oil.  Saute garlic cloves for 1 minute.  Add chopped spinach and saute 2-3 minutes.  Remove from skillet and allow to cool slightly.

*If you are making a marinara sauce you can do that now, in the same skillet you just removed the spinach from.  I usually just saute 2-3 cloves of minced garlic in some olive oil with some red pepper flakes, then add two cans of whole peeled tomatoes that I have broken up.  Add salt & pepper and cook over medium heat for 20 minutes.*

In a large bowl combine ricotta cheese, parmesan cheese, eggs, cooled spinach and salt & pepper.  Mix well.

Pour 2 ladles of tomato sauce on the bottom of a 9×13 baking dish.  Now it’s time to start assembling and rolling…

Place one lasagna noodle on the counter (or on a sheet of parchment on the counter) and spoon approximately 1-2 heaping tablespoon of spinach/cheese mixture onto the noodle.  Spread mixture out over the entire noodle using the spoon and your fingers.  Gently roll the lasagna noodle up and place seam side down in baking dish.  I usually roll each noodle over about 3 1/2 to 4 times.

This is how things should look at this point…

Once all the rolls are placed in the dish, spoon tomato sauce over all the rolls, being somewhat generous.  Lastly, sprinkle the shredded mozzarella cheese over each roll.  Bake in the oven for approximately 30 minutes, or until cheese is melted and bubbly.  When serving I like to top each roll with some extra tomato sauce.

Buon Appetito!

Adapted from various sources.

Mexican Chicken Soup

I have been eyeing this recipe for a few years now and never got around to making it.  Until now.  Not sure why it took me so long – maybe because I make many different soups that we love and want to eat all the time.  I am happy to now report that this recipe will also be put into the winter soup rotation.  We really liked it!  If you can get your hands on a pre-made rotisserie chicken, this will be super easy and quick to prepare.  And lately, I’m all about quick and easy preparations.

The main change (addition) I made to the recipe is adding corn.  I just felt that a mexican chicken soup needed corn in it.  Plus, i like the pop of yellow color in here. Oh, and we don’t really add all the extras when serving, but you are free to add some tortillas and sour cream to each bowl when serving. 

Here’s what you will need to serve approximately 6-8 people (one pot of soup)…

−−−−−

1 rotisserie chicken, meat shredded

2 medium onions, chopped

2 stalks celery, chopped

4 medium carrots, chopped

3/4 cup frozen corn

4 large garlic cloves, minced

2 1/2 quarts chicken stock, low sodium

1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor

4 jalapenos, seeded and minced (you can leave some seeds for some spice)

1 teaspoon (heaping) ground cumin

1 teaspoon (heaping) ground coriander

1 small bunch cilantro, chopped

salt & pepper to taste

−−−−−

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.

Bring soup to a boil, then lower heat and simmer for 25 minutes.  Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.

Add all of the cilantro, mix to combine and ladle into bowls. Yum!

Recipe adapted from Ina Garten

Egg Muffins

I am always on the lookout for delicious, individual breakfasts that I can make ahead of time and eat throughout the week.  These little egg muffins are such a great portable meal!  Most important, they are really delicious and very satisfying.  After these cool down I wrap each one in saran wrap and store in the fridge.  They hold up well for a few days and reheat in the microwave perfectly.  I don’t even think my husband heats his up, he just leaves it at room temperature for about an hour or so and then eats it.

I do love the flavor combinations in this particular recipe, however, I have switched things up as well.  Sometimes I use bacon instead of pancetta and fontina cheese instead of gruyere.  On occassion I throw in some mushrooms.  I always use spinach though…great way to get in some greens!  Really you can include anything you like, anything you have leftover.

By the way, don’t these egg muffins look pretty, all puffed up and gorgeous?  Well, they only look like this for about 26 seconds, then they deflate.  So if you want to impress someone be sure to show them your handy work the second you pull these out of the oven!

 

Here’s what you will need to make 4 muffins…

1 tablespoon extra-virgin olive oil

4 ounces sliced pancetta (about 1/4 inch thick), diced into 1/2-inch pieces

2 shallots, chopped

1-2 slices country-style bread, cut into 1/2-inch cubes (about 2 cups)

7 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1/2 cups grated gruyere (6 ounces)

1/3 cup milk, at room temperature

 

Preheat the oven to 400 degrees.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.

In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.

Spoon the mixture into the ramekins, filling each 3/4 full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 – 35 minutes.

Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Recipe adapted from Giada

Frozen Banana Bon Bons

I would like to introduce you to my new obsession…frozen banana bites coated in chocolate.  You cannot imagine how good these are.

I meant to post these treats two years ago.  Yup, TWO years ago.  Pathetic.  We usually have these in the summer and it seems the summer flies by in the blink of an eye and I neglect to post this year after year.  And again this summer zipped on by and here I am on Labor Day weekend finally getting around to it.  Oiy.

Anyway, back to the goodies.  Thick slices of banana coated in dark chocolate and then frozen for a few hours.  The banana becomes similar to ice cream, you would think you are eating banana ice cream!  In this photo above (2 years old) I topped each banana with chopped nuts.  Lately I have not been using the nuts, just leaving them a little naked and they are equally outstanding.  I simply don’t have time for that extra step anymore.

If you like banana and you like chocolate and you love having a cold treat on a hot day I guarantee you will absolutely love these.  And since the summer is coming to a close please give these a try soon.  You won’t regret it.

 
Here’s what you will need…

1 Banana, not too ripe (preferably cool from the fridge)

4 oz melted chocolate ( I use 60% or 70% cacao)

chopped nuts (optional)

2 forks

cookie sheet

parchment paper

 

Remove banana from fridge, peel and remove any of those stringy things on the sides.  Cut the banana into large chunks (about 1/2 inch thick).  Taking one piece of banana at a time, drop it into the bowl of chocolate and with the forks turn the banana over a few times to coat (don’t prick the banana).  Pick the banana up using the flat side of one fork and gently tap it against the edge of the bowl to remove excess chocolate.  (If you are using the nuts you would put them on the top now).  Lay the banana bite on the cookie sheet.

Continue with all the banana pieces and then put the cookie sheet in the freezer for a few hours.  Once they are frozen you can put them in a ziplock back and keep them stored in the freezer.

Hurry up and make these – the summer’s almost over!

*The banana does end up making the chocolate a bit mealy after the 8th or 9th piece.  If you want to make more just clean out that chocolate and start over with a new 4 oz bar.

Santa Fe Quinoa

Apartment living has its advantages for sure.  No landscaping in the spring.  No shovelling snow in the winter.  The downside is we don’t have a grill, and who doesn’t love grilling in the summer?  Luckily my parents live in suburbia and have a large yard…with a grill!  Every time we visit we buy a big pack of chicken breasts, marinate them and grill them up.  But we don’t eat them there…we bring them home!  And we have cooked chicken in the fridge for the whole week to use in paninis, salads and quinoa dishes.

Last week’s marinade had a southwestern flavor and that is what inspired me to create this quinoa dish.  To be honest, it is great even without chicken, but certainly adding the chicken makes it more hearty and filling and a perfect meal on its own.  In the time it takes you to cook the quinoa you can have all the other ingredients cooked and ready to add.  Super quick, very easy and healthy for you.  Oh, and you won’t believe how delicious it is.

Here’s what you will need to serve 4 (as a side dish)
 

1  1/2 cups quinoa, uncooked

3 cups chicken stock (or a combo of stock and water)

2 medium shallots, small dice

1 red pepper, small dice

1 jalapeno (most of seeds and ribs removed), small dice

2 cloves garlic, minced

1 can black beans, rinsed and drained

1/4 cup frozen corn

1/2 cup fresh cilantro, chopped

salt & pepper

grilled chicken, diced (optional)

Dressing

1 lime, zested and juiced

pinch of cayenne pepper

1/3 cup olive oil

salt & pepper
 
 
Prepare quinoa according to directions, using chicken stock as your liquid.  Set aside.

Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes.  Add garlic and saute another minute.  Add frozen corn, again cook for one minute.  Add beans, cooked quinoa and cilantro.  Mix well.  If you are adding grilled chicken add it to the skillet now.

In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper.  Pour over quinoa mixture and stir well to combine.

Mushroom and Leek Pizza

Looks as if I am on a cast iron skillet kick, doesn’t it?  As it turns out this pizza and the cornbread (in my previous post) are the only two things I make in my cast iron skillet.  And to be honest, I would’ve never thought to make either in a cast iron skillet – thank you Martha Stewart for opening my eyes!  This technique for making a pizza is brilliant, you don’t have to deal with pizza stones or anything else, just a skillet.

This pizza is delicious. The mushroom and leek combination is wonderful, the fontina cheese melts beautifully and the prosciutto, which doesn’t even actually cook, takes it over the top with a slightly salty punch.  Heaven.  And you know what else is heaven?  I bought the pizza dough.  I could certainly make it myself, but why would I?  I have an infant that occupies demands 98% of my time and the pizza place around the corner happily sells me the dough they have made to perfection. 

This pizza is leagues above any frozen pizza out there and cooks in almost the same amount of time.  Why wouldn’t you make this?

Here’s what you will need to make one small pizza…
 

2 tablespoons unsalted butter

1 large leek, white and pale green parts only, sliced

1 package crimini mushrooms, cleaned and sliced

1 teaspoon extra virgin olive oil

2 cups fontina cheese, grated

3-4 thin slices prosciutto, chopped into 1 inch pieces

1 small pizza dough (I get it drizzled with olive oil)

*10 inch cast iron skillet 
 

Preheat the oven to 500 degrees.

First get started on the leek.  Using the white and pale green parts only, slice the leek down the center lengthwise, then slice crosswise into 1/2 moons.  Place in a deep bowl and rinse under cold water once or twice, running your fingers through the leeks, breaking them apart.  Fill up the bowl with cold water and let the leeks sit for a few minutes.  Any remaining grit will sink to the bottom of the bowl.
 

Carefully scoop out the leeks, being sure to not disturb the water below.  Lay on a kitchen towel to dry a bit.

While the leeks are sitting in the water, clean and slice your mushrooms.

In a medium skillet (not the cast iron skillet) melt 1 tablespoon of butter over medium heat.  Add the leeks and cook until softened, about 4 minutes.  Add sliced mushrooms to the pan as well as the remaining tablespoon of butter.  Saute until the mushrooms soften, 4-5 minutes.  Allow to cool slightly.  While the mushrooms are cooking, shred the fontina cheese.  (It helps to put the cheese in the freezer for about 20 minutes before shredding).
 

I love mushrooms.
 

 

Pour 1 tablespoon of oil in the middle of the cast iron skillet and spread it all around, coating the entire bottom as well as a portion of the sides.  (I use a pastry brush for this).  Lay the pizza dough in the skillet and flatten and stretch out with your fingertips.  The edges of the dough should cover the entire bottom of the skillet.

Turn the flame on to medium under the cast iron skillet.   Lay about 1 cup of fontina cheese on the pizza dough.  Then top the cheese with the mushroom mixture (I usually have some leftover, good for throwing into a frittata or for snacking).  Finally, add the rest of the fontina on top of the mushrooms.  Allow the pizza to cook on the stove top for approximately 4-5 minutes.  You will notice the bottom starting to brown.

Now transfer the skillet into the oven.  Allow to cook for about 10 minutes, being careful not to burn the pizza.  Take the skillet out of the oven and scatter the prosciutto pieces over the top of the pizza.  Slice and serve!
 

Recipe adapted from Martha Stewart.

Skillet Cornbread

Break out that cast iron skillet!  You won’t believe how delicious and easy this cornbread is. 

I always, always make this cornbread when I serve chicken enchiladas.  The enchiladas are delicious as well, so much so that I can never get a photo of them because they are eaten immediately.  Next time, I keep telling myself. And the years have just flown by.  Oh well, back to the cornbread…

Outstanding.  Ever so slightly crispy on the outside and light and moist on the inside.  The scallions give a nice mild oniony flavor and the cheddar adds a richness.  If you are into a little spice, go ahead and throw in some jalapeno.  We like a little spice around here.

If you have any leftovers you will be happy to know that it holds up really well in the fridge.  I just wrap it in plastic and reheat in a toaster oven, or if I’m in a rush, a quick reheat in the microwave.  (Better in the toaster).  I’ve even been known to eat a big slice for breakfast…yum.

Here’s what you need to make one 10 inch cornbread…
 

1 1/4 cups yellow cornmeal

1 1/4 cups all purpose flour

2 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/4 tsp salt

1 large egg

1 3/4 cups buttermilk

2 tbsp butter

1/2 cup cheddar cheese, shredded

1/3 cup scallions, chopped

1 jalapeno (optional)

 

Preheat oven to 425.

Whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.  Set aside.  Whisk together egg and buttermilk, stir into flour mixture.  Add cheese and scallions, and jalapeno if you are going for a little kick.

Melt butter in a 10 inch cast iron skillet.  Swirl to coat bottom and sides.  Pour batter into skillet and smooth out mixture slightly.  Bake in the oven for approximately 20-25 minutes.

Fresh out of the oven and gorgeous!

 

 

Recipe adapted from Martha Stewart.