Spinach Lasagna

I have a couple of dishes I used to make often.

Years ago.

Spinach Lasagna and Beef Stroganoff.

Both fabulous, but haven’t really come to mind to make in a long time.

You know how you find other things to cook and old standbys sometimes get lost in the shuffle.

Groom heard about my lasagna. Off and on, since we met, he has asked me to make it for him.

Sometimes not so subtle in his requests.

“ When are you going to make your lasagna?”
“I’m having knee surgery and I’ll recover faster if you make your lasagna, don’t you think?”
“We have some spinach, are you going to make lasagna? “
“Of course, if you’re not in the mood to make lasagna, I could eat Beef Stroganoff instead.”

I gave in.
I made it for him.

Now, I hear “When are you going to make it again. That was too good.”
“I’m feeling like having lasagna, what do you think?”

I froze enough to keep him at bay for a few meals.

He mentioned Beef Stroganoff today.

Help.


Spinach Lasagna
Most Liberally adapted from The Vegetarian Epicure by Anna Thomas

Make sauce:

1 ounce dried porcini mushrooms
½ large Vidalia onion coarsely chopped
1 large spoonful garlic confit
A couple of good swirls of extra virgin olive oil
Handful of fresh basil
1 tbsp dried Turkish oregano
Coarse salt and freshly ground black pepper
2-½ cups San Marzano tomatoes and their juice , pureed in the food processor
1 glass red wine

Cover dried mushrooms with 1 cup boiling water and let sit for 20 minutes.
Strain through paper towel or cheesecloth, reserve broth and chop the mushrooms. In skillet heat the olive oil and when wavy add the onion. Cook, stirring until transparent and add the garlic confit.
Chop the basil and throw it in the pan with the oregano
Add the mushrooms, their broth, the tomatoes, to the pan and red wine (Beaujolais is the wine of choice for us) and simmer on low for 30 minutes.
Preheat oven to 350.

Make filling:

1 medium Vidalia onion, chopped
1 small spoonful garlic confit
1-½ lbs fresh baby spinach, chopped
3 large eggs
1 lb whole milk ricotta
grate about a tsp of fresh nutmeg
coarse salt and freshly ground black pepper
¼ lb grated Parmesan Reggiana,
½ lb shredded whole milk mozzarella
1 pound lasagna noodles, uncooked

Put a couple of good swirls of extra virgin olive oil into a medium saute pan over medium high heat. When the oil is wavy, add the Vidalia onion and cook for about 8 minutes until soft and add the garlic confit. Lower the heat and cook for five minutes. Remove from heat and let cool.
Chop the spinach. Whisk together the eggs and add the cheeses, nutmeg and coarse salt and freshly ground black pepper. Add the spinach and set aside.

Take a bit of olive oil and grease a large oblong pan or two small ones.
Put 3 dry lasagna noodles in pan. Then the spinach mix and then top with some tomato sauce. And repeat the layers until you have used all, ending with the tomato sauce.

Cut a piece of aluminum foil to cover the lasagna. Put olive oil on the side of the foil that will be closest to the lasagna. Bake for 45 minutes covered. Remove foil and bake for 20 more minutes or til lasagna is bubbling and hot through.

Big fat yum.

This is best the second day. It also freezes beautifully. To freeze, cut cooled lasagna into serving sizes. Wrap in plastic wrap and then in aluminum foil. Store in plastic freezer bags. When you’re ready for some faboo lasagna, take out of freezer and remove foil and plastic wrap. Preheat oven to 400 and cook for 45 minutes or til hot through.

Serves 6

One Year Ago on Feeding Groom

Spinach Lasagna

Gingered Carrot Soup

I am constantly looking for new and different recipes. I read cookbooks and food magazines all the time.

Groom, on the other hand doesn’t have the same feeling about finding a new magazine in the mailbox. He’ll glance through them but the majority of the time he leaves it up to me. He does, however, have an uncanny knack for finding something out of the blue that becomes the new favorite food find.

His latest? A cold soup that is perfect for a quick lunch or as a starter for a light supper.

Or even as a snack.

Creamy, brightly colored with the snap of fresh ginger and the coolness of sweet carrot juice and avocado.

This is such a wonderful combination. It’s best eaten within two days. If you’re lucky enough to have a juicer, make your own fresh carrot juice. If not, or in a pinch, Bolthouse Farms has a fabulous 100% carrot juice that works well in this soup.


Gingered Carrot Soup
Adapted from Gourmet Magazine August 2006

2 7-8 ounce firm ripe California avocados, peeled, pitted and cut in quarters
3 cups fresh carrot juice
Pinch of coarse salt
5 tsp freshly squeezed lime juice
2-1/4 tsp finely grated peeled fresh ginger
Pinch of a good curry powder

Puree all ingredients in blender and chill til ready to serve. Dice another avocado, if you like, and serve on top of soup with a squeeze of fresh lime and a dash of cayenne.

Makes 4 cups.

Gingered Carrot Soup

Out of India

There are many times, when decision making in this house takes on a life of its own.

Here at the elegant Red Brick Ranchero, you have one Gemini sun Libra rising with a total of four planets in Gemini conversing with a Taurus sun Gemini rising with a total of two planets in Gemini and two in Taurus. So once Groom, the Taurus, makes his mind up…something inside makes him change it.

Makes him nuts.

While the Sybil of the family, me, is in the kitchen reading five cookbooks at the same time trying to make a decision about what to do for dinner and having an inner monologue with several of me as to how many dishes to cook.

And once the Taurus sun Gemini rising thinks he has helped to make the actual decision the Gemini sun Libra rising is off on another tangent, all the while Groom is, once again, highly pleased with his contribution to dinner.

The conversation goes like this:

Groom honey, what would you like for dinner.

Oh, I don’t know what do you want?

Well, I was thinking about doing something spicy, maybe curry.

It doesn’t matter to me, surprise me.

Does that mean you want spicy food tonight?

That would be great. I love spicy let’s have Mexican.

I was reading Maddhur Jaffrey’s cookbook and I thought about a curry.

Whatever you want to fix will be fine with me. Just surprise me. I love enchiladas.

Perfect. We’ll do vegetarian tonight. Potato Cauliflower Curry. Mushroom Bhaji..yum yum. This is going to be good.

Do they have enchiladas in India? Mushroom Bhaji, I like that, don't I?

Groom, you‘re brilliant. Excellent idea for dinner.

I don’t know how I do it.


Mushroom Bhaji

1 package white button mushrooms cut in halves, wiped with paper towel
2 onions, finely chopped
2 fresh medium tomatoes, grated
1 tbsp fresh ginger, grated
4 fat cloves garlic, minced
1 tsp garam masala
1 tsp ground cumin
1 tsp medium hot chili powder
Coarse salt to taste
Fresh cilantro, chopped for garnish

Heat two good swirls extra virgin olive oil in a pan and saute onions ginger and garlic until golden brown.

Add tomato, garam masala, salt, chili powder, ground cumin and saute 10 minutes.

Add mushroom and about a ¼ cup water.

Cook till the mushrooms are tender. If dry out, just add a bit more water and stir well.
Garnish with finely chopped cilantro.

Serves 3.

Potato and Cauliflower Curry Punjabi Style
adapted from Madhur Jaffrey's From Curries to Kebabs

1 cup chopped sweet yellow onion
2 inch piece of fresh ginger, peeled and chopped
5 fat cloves garlic, chopped
Extra virgin olive oil
3 good sized Yukon gold potatoes, boiled, cooled, and cut into about 1 inch chunks
1 medium sized head cauliflower, cut florets into pieces slightly bigger than the potatoes
1 tsp whole cumin seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
1 cup grated tomatoes
Crushed red pepper flakes to taste

Put the onion, ginger, garlic and 4 tbsp water in food processor or blender and blend until smooth.

Put enough olive oil into large Dutch oven to cover bottom, about a ¼ inch of oil and set over medium high heat. When oil shimmers, put in the potatoes and cauliflower. Fry, stirring until they are lightly browned ,remove with slotted spoon and set aside.

Add cumin seeds, then onion mix from the food processor. Stir for 3 to 4 minutes. Add coriander, cumin, turmeric and cayenne pepper and crushed red pepper flakes. Then add tomatoes and cook continuing to stir for another 5 minutes. Now add cauliflower and potatoes, 2-1/2 cups to 3 cups water, and salt to taste.

Let cook, covered til cauliflower is done, test after ten minutes.

Serves 4-5.

Out of India

Pasta Med

Yet another quick, simple tomato sauce.

You can’t have too many of these sauces in your repertoire. This combination showcases capers, Kalamata olives, leeks, garlic and achieves greatness when combined with cavetelli on a Monday night while you watch Sliding Doors after a late afternoon walk in the park with Groom, Lucy and Lily.

Just another day in paradise.

Pasta Med

2 leeks, washed and thinly sliced
5 fat cloves garlic, minced
Hot red pepper flakes, 2 shakes
A couple of good swirls of extra virgin olive oil
A good splash dry vermouth
1 tbsp capers
½ cup Kalamata olives, pitted and coarsely chopped
¼ cup sun dried tomatoes in oil, coarsely chopped
Freshly ground black pepper
1 14 ounce can diced tomatoes and their juice
Cavetelli for two, cooked
Small handful chopped fresh Italian parsley

Heat a couple of good swirls of extra virgin olive oil over medium heat in large saute pan. Add leeks and cook til soft and a bit of brown on the edges and add the garlic and cook about 5 minutes. Add tomatoes, vermouth, sun dried tomatoes, hot red pepper flakes, olives, capers and Italian parsley. Let cook til thick. Add hot cavetelli and a bit of pasta water if sauce is too thick for your taste.

Serves 2 generously.

This sauce is wondrous with large shrimp or grilled scallops added at the last minute.

Pasta Med

The Frazzly Nub Rice Bowl

Has your week had two Wednesdays in it? Boss been on your case about anything and everything? Have you just not been yourself? If so, you are a member of an elite group. The Worn to a Frazzly Nub Club. This is the club you join when you are running around like a chicken with its head cut off, trying to do everything perfectly and be the best you can be for everyone. Welcome to the WTAFNC.

Members of this little club have been known to hop in the car and head for the nearest Whopper in the neighborhood . I’ve done that.

A lot.

But, when I’m not in the mood for fattening and I want something that I won’t regret eating , this is what I fix. The Frazzly Nub Rice Bowl.

I’m sure this had a better name at some point, but I can’t remember it.

The principles of it are simple. Rice mixed with veggies and beans. This presents itself much better than it sounds. And you just can’t help but love it. Amazingly enough, there are no herbs or spices in this version. That doesn’t mean you can’t throw them in . Be creative. Top with freshly chopped Italian parsley or cilantro. You can vary the flavored oil drizzle at the end with a spicy chili oil, or a lemon oil or a basil oil if you like. The grating of Parmesan is a wonderful addition, but I’ve done this with feta on top or even Monterey Jack to give it a Mexican flare.

Whatever you do will be fine. And you’ll come out on the other end of a crazy week feeling great and ready to take on the world.

Or not.

The Frazzly Nub Rice Bowl

A good swirl extra virgin olive oil
3 fat garlic cloves, minced
1 medium red onion, diced
¼ cup sun dried tomatoes in oil, chopped
½ red bell pepper, diced
Big splash of dry white wine
1 good size stalk broccoli, peeled and cut into small pieces
1 large carrot, peeled and diced
1 small zucchini, diced
1 14 ounce can black beans, rinsed and drained
1 cup Bhutanese Red Rice (if you don’t have this, go get it. The most flavorful rice I’ve had in ages!)
1-½ cups water
Coarse salt and freshly ground black pepper
A little oil from the sun dried tomatoes

Combine rice, water and a bit of coarse salt in saucepan and bring to boil. Reduce heat and cook for 25 minutes on low. Let sit while you cook the veggies.

Heat good swirl of extra virgin olive oil in a nonstick skillet. Add the red onion and saute for a few minutes. Then add the broccoli and saute a few minutes, then add the carrots and red bell pepper. Add the garlic and cook for five minutes. Add the zucchini and sun dried tomatoes. Cook for a few minutes. Add a big splash of white wine. Add black beans and cook for five more minutes or until broccoli is done. Add 2 cups of cooked red rice and combine.

To serve, drizzle a bit of the oil from the sun dried tomatoes over the top. Serve with Parmesan cheese.

You’ll instantly feel better.

Serves 3.
You can use any kind of veggie you want. Just be sure to cook the firmer ones the longest.
It’s also great if you use yellow rice as well.

The Frazzly Nub Rice Bowl

Sweet Potatoes Topped With Spicy Black Bean Chili

Sweet potatoes. You look at them at the store and there are fat ones, long skinny ones and ones fat in the middle with tapered ends. All sizes. And not really pretty if you think about it. Morning glories are relatives of the sweet potato. They got all the looks. And they don’t last long. But packed in the morning glory’s not so pretty relative is a sweet surprise.

There are so many wonderful ways to cook a sweet potato. You can bake it and spice up the center with a grating of fresh ginger and a pat of butter. You can slice them to make home fries and bake in the oven for a hamburger's new best friend. And those yummy dishes that tend to highlight the "sweet" in sweet potato. Sweet potato pie and sweet potato flan even sweet potato pancakes. I love these for breakfast. A lot of goodness comes out of these babies.

One of my favorite ways to serve them is with a smoky spicy black bean chili with zucchini and yellow squash topped with Greek yogurt or sour cream, chunky avocado pieces, a squeeze of fresh lime and chopped fresh cilantro. Pile this on top of a fresh out of the oven baked sweet potato.

Sweet Potatoes Topped With Spicy Black Bean Chili
Adapted from Lighter Quicker Better

2 large sweet potatoes, pick ones that taper on the end with smooth skin, pierce in several places and back for 45 minutes at 400 degrees
Couple of swirls extra virgin olive oil
1 medium sweet yellow onion, chopped
1 cup diced green pepper
1 cup diced red pepper
1 cup diced zucchini
1 cup diced yellow squash
4 fat cloves garlic, peeled and chopped
1 cup diced carrots
1 tbsp chili powder
1 tbsp cumin
1 -½ tsp ground chipotle pepper
1-½ tsp smoked sweet paprika
1 tsp Mexican oregano
1 tsp epazote
1 14 ounce can fire roasted diced tomatoes and their juices
½ cup red wine
½ cup water
1 14 ounce can black beans, rinsed and drained
1 half avocado, peeled and cut in large dice
Coarse salt and freshly ground black pepper
Lime wedges
Greek yogurt or sour cream
Fresh chopped cilantro

While sweet potatoes are baking, heat olive oil in large nonstick skillet over medium heat. Add onion, bell peppers and carrot and cook til golden about 20 minutes. Add the garlic and cook and for about five minutes. Add all the seasonings, tomatoes, water, red wine, beans and heat to simmer. Cover and cook about 20 minutes, stir occasionally.

Add zucchini and yellow squash and cook about 10 minutes before serving.
Split the sweet potatoes and mash the pulp. Then spoon chili into the center and tope with yogurt, sour cream, squeeze of lime and chopped cilantro.
Serves two and gives you lots of leftovers.

Sweet Potatoes Topped With Spicy Black Bean Chili

Brazilian Black Beans and Rice

Years ago I went through the vegetarian phase. Briefly. Very briefly. The one thing I learned to love during that time were beans. Black, pinto, cannelini, red…you name them I loved them. I had a lot of great vegetarian cookbooks at the time and one of them had a recipe for Black Beans and Rice. The author referenced the Brazilian dish, Feijoada, as something that she would eat if she wasn’t a vegetarian, so she decided to recreate the beans that went along with the dish and then she would have almost eaten Feijoada.

The original dish as they cook it in Brazil is chocked full of pork and beef along with the black beans and oranges. I have no idea what happened to my book or the author. Maybe she gave up the vegetarian lifestyle and moved to Brazil to eat the real deal with her black beans. Whatever.

Over the years the recipe has evolved into this great meal. A bit of smoked sweet pimenton adds a great flavor and the oranges cook to almost nothing but a sweetness accented by the sherry. Serve it over regular or brown rice, if you’re inclined towards brown rice…it’s great on corn chips . It’s versatile and divine at the same time. Freezes like a dream. Top with fresh cilantro and orange slices and a bit of sour cream.

Brazilian Beans and Rice

1 sweet yellow onion, chopped
2 red bell peppers, diced
4 fat garlic cloves, minced
2 15 ounce cans black beans, rinsed
1 small lemon, juiced
1 Valencia orange, peeled and coarsely chopped
2 tomatoes, chopped
1 tbsp ground cumin
1 tbsp sweet smoked paprika
1/½ tsp oregano
3 tbsp dry sherry
Cooked regular or brown rice

Orange slices
Fresh chopped cilantro
Sour cream

Heat a large saucepan over medium heat. Do a couple of swirls of extra virgin olive oil. Add the onion and sauté for about five minutes. Add bell pepper and garlic and sauté another five minutes. Add cumin, oregano, paprika, coarsely ground black pepper and a pinch of salt. Add black beans, lemon juice, tomatoes, orange and its juices and stir to combine. Add a bit of water. Keep this mixture thick but not dry. Add the sherry and let cook for about 15 minutes. Add more water if you need it.

Plate the rice, then the beans on the side with the fresh cilantro and a dollop of sour cream on top with orange slices.

Serves 3 generously.

Brazilian Black Beans and Rice

Hay Stacks

I want to eat something that does not taste like Christmas or the holidays or sugar or candy or meat or lamb. I want color on my plate. I want a feast for my eyes. I want to feel good about myself after I eat.

I want:
Brown rice…check
Black beans…check
Mixed baby greens…check
Good fresh tomatoes…check
Greek yogurt…check
Mexican crumbling cheese…check
Chipotle salsa
Avocado…check
Fresh chopped cilantro or Italian parsley…check

I want a Hay Stack.
NOW.
Thank you, Groom.

Hay Stacks

2 -14 oz cans black beans, drained and rinsed
A couple of swirls of extra virgin olive oil
2 ears of corn, kernels cut off cob
1 red bell pepper, diced
½ sweet yellow onion, chopped
1 tsp dried French thyme
1 tsp. dried Mexican oregano
1 tsp. Hot smoked pimenton
1 tbsp. Cumin
Freshly ground black pepper
1 tsp. Ground chipotle pepper
1 tbsp. Hot chili powder
Cooked Brown rice
Mixed baby lettuces
An avocado, peeled and diced
A couple of ripe tomatoes, diced
Crumbling cheese
Greek yogurt or sour cream
Chipotle salsa

Strip the corn off the cob. Heat a couple of swirls of extra virgin olive oil in saucepan over medium high heat. Add onion and red bell pepper and corn and cook till soft, about 10 minutes. Add cumin, pimenton, thyme, oregano, chili powder, chipotle powder, salt and coarsely ground black pepper to taste. Cook till you can really smell the spices. It doesn’t take long. Add the the black beans and a splash of red wine or beer or chicken stock..not much, you don’t want the beans to be runny.
Cook about 10 minutes.
Make your haystacks. Start with a bit of brown rice. Then the hot black beans. Then the Mexican crumbling cheese. Add a handful of mixed baby lettuces. Then a bit of the tomatoes, some avocado, a blob of Greek yogurt or sour cream and some chipotle salsa. Then chopped Italian parsley or cilantro or both.
This will serve 3 generously. You be the judge of how much of the toppings you want.
You can also add a layer of Tostitos or Fritos if you’re feeling decadent!
It’s too too good!

Hay Stacks