Vegetable Lasagna

I found this recipe in the September 2011 issue of Cook's Illustrated. I made a few changes and I have included them in my version of the recipe. It did not call for mushrooms, but I was in the mood for mushrooms and had to add them. I thought it would add good flavor and make it more "meaty." I would suggest not leaving these out! All and all this was a great recipe if your looking for a tasty veggie lasagna.

Ingredients:

No-Cook Tomato Sauce:

1 28 oz. can crushed tomatoes

1/4 cup chopped fresh basil

2 Tb. extra-virgin Olive oil

2 garlic cloves, minced

1 tea. kosher salt

1/4 tea. red pepper flakes

No-Cook Cream Sauce:

4 oz. Parmesan cheese, grated (2 cups)

1-2 cups whole-milk cottage cheese (the original recipe calls for 1 cup, however I suggest using 2)

1 cup cream

2 garlic cloves, minced

1 tea. cornstarch

1/2 tea. kosher salt

1/2 tea. pepper

Vegetable Filling:

1 1/2 lbs. eggplant, peeled and cut into 1/2 in. cubes ~ 7 cups

Kosher salt and pepper

1 lb. zucchini, cut into cubes ~4 cups

1 lb. yellow squash, cut into cubes ~4 cups

5 Tb. plus 1 tea. olive oil

4 garlic cloves, minced

1 Tb. minced fresh thyme

12 oz. baby spinach

12 no Boil lasagna noodles

12 oz. mozzarella, shredded ~3 cups

2 Tb. chopped fresh basil

1 package mushrooms

1. Whisk all tomato sauce ingredients in a bowl and set aside.

2. Whisk all the ingredients for the cream sauce in a separate bowl and set aside.

3. For the filling: Heat oven to 375 degrees. Toss eggplant with 1 tea. salt in bowl and line the surface of a plate with coffee filters and lightly spray with vegetable oil spray. Spread the eggplant over the filters. Microwave the eggplant, uncovered, until dry to touch and slightly shriveled, about 10min., tossing once halfway through, let cool slightly. (This will keep the eggplant from causing your final lasagna from being too watery and mushy) Return eggplant to bowl and toss with zucchini and squash.

4. Combine 1 Tb. oil, garlic, and thyme in small bowl. Heat 2 Tb. oil in skillet over med-high heat. Add half eggplant mixture, 1/4 tea salt, and 1/4 tea pepper. cook, stirring occasionally, until veggies are lightly browned, about 7 min. Add the mushrooms halfway through. Push veggies to sides of skillet; add half garlic thyme mixture, cook ~30 seconds until fragrant. Transfer to med bowl, repeat with the remaining eggplant mixture.

5. Heat the spinach in a skillet on med-high heat with 1 tea. oil. until spinach is wilted. Transfer spinach to a paper towel-lined plate and drain 2min, stir into eggplant mixture.

6. To Assemble: Spray 13x9 baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom, shingle 4 noodles on top of sauce. Spread half of the veggie mixture over noodles, followed by half cream mixture, and 1 cup mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining veggies, reaming cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with 1 cup mozzarella. Lightly spray large sheet of aluminum foil with veg oil spray and cover lasagna. Bake until bubbling ~35 min. Cool, sprinkle with basil and serve.

Pesto Portobello's

This is a great, quick and simple recipe. Ben made these for us while I was in NM and they were a hit! He made them outside on the grill, which I would definitely recommend, but baking is just fine as well.

The other day I really wanted a homemade meal but was looking for something extremely simple since I'd been feeling a little under the weather. This recipe was the winner, minimal ingredients, minimal time but maximum flavor!

Ingredients:

3-4 Portobello Mushrooms

Pesto

Tomato

Mozzarella cheese, shredded

Heat oven to 350 degrees. Scoop out the inside of the mushroom. Add 1-2 Tbls. pesto each mushroom cap. Add 1-2 slices tomato, sprinkle with cheese. Bake 10-12 min or until cheese browns.

Dirty Bananas

I went to the Martha's Vineyard last month and Libby kept talking about Donavon's Dirty Bananas. Yeah, I thought it was something dirty too!:) But, it's essentially just a mudslide with a banana made by a guy named Donavon while he sings reggae.
I usually hate anything with banana in it so I ordered the regular mudslide. But after tasting the dirty banana I wished I had gotten that! So when we got back from the Vineyard and had a pool day at my place we mixed ourselves up dirty bananas and felt like we were back at the beach! This is a great summer drink!!

Ingredients:

Makes 1 Blender full

1/2 cup Vodka

1/2 cup Kahlua

1/2 cup Bailey's

1 Banana

Ice to fill blender

Add all ingredients to blender and blend until smooth.
If you have Hersey's chocolate you and line the glass and add a squirt on top as well.
Serve with a straw and lay by the pool! Insert reggae music to get the full Donavon Dirty Banana experience!

Zesty Chicken Enchiladas

I found this recipe in the Real Simple magazine back in 2009. But that doesn't necessarily mean it's "real simple" to make. I have made some additions and subtractions and I think it makes it even better then the already good original. The first time I made this recipe I followed it exactly, it called for 1 lb. of tomatillos. This was very time consuming to peel the papery skin and chop them up. The next time I made it, the grocery store didn't have tomatillos so I had to use a can of tomatillo sauce instead. I could not tell the difference and it saved me tons of time. So from now on that is what I will recommend.

The other day Belinda came over for dinner and she said she was in the mood for something spicy. This recipe is not normally spicy, it called for 1 pablano pepper but those are hard to find in Boston and it doesn't add much spice. So this time I used 2 jalapenos instead, soooooo good! I added a can of green chili, because green chili makes everything better!

Also, you can sub Skim milk for the cream if you want to slim it down...

Ingredients:

1 TB. canola oil

16-20 oz tamatillo sauce (this is sometimes called verde sauce, it can be found in the Mexican aisle. Look at the ingredients if you are unsure)

1 white onion, chopped

1-2 jalapeno peppers

1 poblano pepper (optional)

2 cloves garlic

3/4 tea. cumin

salt and pepper

1 cup light cream

1 2-2 1/2 lb. rotisserie chicken, meat shredded

1 14.5 oz. diced tomatoes, drained

1 4 oz. can green chili

1 1/4 cup grated Monterey jack

8-10 6 inch tortillas

1. Heat over to 400. Heat oil in a lg. skillet over med-high heat. Add onion, pablano (optional), garlic, cumin and 1/2 tea. salt. Cook, stirring occasionally, until veggies are tender ~10-12 min. Add tomatillo sauce till heated. Transfer to a food processor, add the cream and puree.

2. In lg. bowl combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, green chili, and 1/2 tea salt and pepper.

3. Warm the tortillas. Spread 1 cup of the tomatillo sauce at the bottom of a 9 x 13 Pyrex dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.

4. Top with the remaining sauce and cheese. Bake until bubbly and be until cheese starts to brown, 10-15min. You can serve with Pico de Gallo, Spanish rice and beans.

**Tip for easy flavorful Spanish rice: I get a box of the store brand Spanish rice and add a can of Rotel! So quick, easy and delicious.