November 15, 2011

Sausage and Zucchini Lasagna

Sausage and Zucchini Lasagna

I didn’t change a thing about this recipe that I found on All Recipes and I’m in love with everything about it!  Lasagna is one of my favorite foods but I do not like the idea of taking all that time to prepare the dish.  For some reason, this recipe seemed extremely simplistic an I was skeptical that it would turn out alright.  I added yellow squash that we’d harvested, with our own hands, from a local farm which may or may not have added to this seriously, ridiculously tasty dish!  No Stouffers required!

Ingredients

  • 1/4 cup spaghetti sauce
  • 1 tablespoon vegetable oil
  • 1 pound bulk pork sausage
  • 2 zucchini, quartered and sliced
  • 1 medium yellow squash
  • 1 pound ricotta cheese
  • 1 egg white
  • 8 ounces shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 6 no-boil lasagna noodles, or more if needed
  • 2 cups spaghetti sauce, divided
  • 1/2 cup grated Parmesan cheese
Directions

Preheat oven to 350 degrees

  1. Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the skillet, and set the sausage mixture aside. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
  3. Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary. Spread half the sausage-zucchini mixture on top of the noodles. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.
  4. Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes.

November 5, 2011

Fresh-Lime Turkey Chili

Lime Turkey ChiligThis chili adapted from the recipe at  Pink Parsley, is the perfect way to start cooking for the cooler season that has finally made it’s way here in South Texas.  With a fresh hint of lime, this still plays at flavors of summer but the hearty, meaty chili definitely says fall!  I shredded cheese on top and served with a big helping of corn bread.

Be sure to give yourself enough time to prepare this recipe; it takes about 30 minutes to prepare and two to three hours to cook.

Ingredients

  • 1 slice sandwich bread, torn into pieces
  • 2 Tablespoons milk
  • 1 lb. ground turkey
  • salt and pepper
  • 2 Tablespoons vegetable oil
  • 1 large onion, minced
  • 1 bell pepper, diced
  • 1/2 jalapeno, ribs and seeds removed, minced
  • 2 Tablespoons chili powder
  • 2 Tablespoons tomato paste
  • 4 cloves garlic, minced
  • 2 Tablespoons ground cumin
  • 2 teaspoons minced fresh oregano, or 1/2 teaspoons dried
  • 1 15-oz. can tomato sauce
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 1 15-oz. can pinto beans, drained and rinsed
  • 3 Tablespoons water
  • 2 Tablespoons low-sodium soy sauce
  • 1 Tablespoon honey
  • 1 teaspoons grated lime zest
  • 1 Tablespoon fresh lime juice, plus more for serving
Options for serving:
  • fresh cilantro
  • Pepper Jack cheese
  • sliced avocados

Directions

1.  Mash the bread and milk into a paste in a large bowl using a fork.  Mix in the ground turkey.

2.  Heat the oil in a large stock pot over medium heat.  Add the onion, bell pepper, and jalapeno, and cook until they are softened, 5-7 minutes.  Add the chili powder, tomato paste, garlic, cumin, and oregano and cook an additional 3-5 minutes.

3.  Stir in the turkey and cook, breaking up any large pieces with a wooden spoon, until no longer pink, about 3-5 minutes.  Stir in the tomato sauce, scraping up any browned bits. 

4.  Add the diced tomatoes with their juices, beans, 3 tablespoons of water, soy sauce and honey.  Cover and cook on low 2-3 hours.

5. Stir in the lime zest, lime juice, and (optional) cilantro.