Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
One batch of Louisiana Remoulade
Directions
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm topped with remoulade.
Tuesday, February 22, 2011
Louisiana Remoulade
Ingredients
1 cup mayonnaise
1/4 cup Sriracha, or other chili sauce
2 tablespoons Creole mustard (or whole grain mustard with 1/4 tsp Cajun Seasoning)
2 tablespoons extra-virgin olive oil
1 tablespoon Crystal's Louisiana hot sauce (or your favorite Louisiana-style hot sauce)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped
Directions
Put all ingredients in the bowl of a food processor and pulse to desired consistency.
Alternatively (for the more patient):
Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
1 cup mayonnaise
1/4 cup Sriracha, or other chili sauce
2 tablespoons Creole mustard (or whole grain mustard with 1/4 tsp Cajun Seasoning)
2 tablespoons extra-virgin olive oil
1 tablespoon Crystal's Louisiana hot sauce (or your favorite Louisiana-style hot sauce)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped
Directions
Put all ingredients in the bowl of a food processor and pulse to desired consistency.
Alternatively (for the more patient):
Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Friday, February 18, 2011
Todd's "Sweep Tech" Original Pasties
Todd's "Sweep Michigan Tech" Original Pasties
I'll put a more flowery description here later, but suffice it to say that the "Yooper People" seem to love these things. So, I decided to research and cook these babies up. In fact, I made them tonight, just in time for dinner for the Tech v. DU game tonight.
Ingredients
Crust
3 c. flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water
Filling
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper
Directions
Crust
In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
Filling and Assembly
Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
Reference:
Milwaukee Journal March 28, 1943 Welsh
I'll put a more flowery description here later, but suffice it to say that the "Yooper People" seem to love these things. So, I decided to research and cook these babies up. In fact, I made them tonight, just in time for dinner for the Tech v. DU game tonight.
Ingredients
Crust
3 c. flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water
Filling
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper
Directions
Crust
In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
Filling and Assembly
Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
Reference:
Milwaukee Journal March 28, 1943 Welsh
Sunday, February 13, 2011
Vegetable Meatloaf with Balsamic Glaze
I found this recipe by Bobby Flay online somewhere. I've made it several times now and really like it. I did change the recipe to add some onion, because to me a good meatloaf needs to have some onion in it. I'm not particularly good at eating my daily requirement of vegetables, so this tasty meatloaf helps. The recipe makes 8 servings and each serving is about 270 calories, so it's a healthy choice.
Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/2 medium yellow onion, chopped
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g
Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1/2 medium yellow onion, chopped
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar
Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g
Friday, February 11, 2011
Italian Bakery Style Pizza
My mom, Pat Christensen, taught me how to make pizza when I was in junior high school. I think this recipe came from a Betty Crocker cookbook, but I could be mistaken. I have had this recipe memorized for many years, as making a good pizza was a staple in college.
Ingredients
One batch Italian Bakery-Style Pizza Dough
1 15 oz. can tomato sauce
2 tbsp tomato paste
2 tsp dried Italian seasoning
2 tsp garlic powder
1 tsp red chili flakes
1/8 tsp freshly ground black pepper
pepperoni, sliced
1 lb. Italian Sausage links, sliced into 1/2 inch pieces, browned
8 oz. mushrooms, sliced
1 small onion, chopped
1 medium green pepper, chopped
1 lb. mozzarella, grated
Directions
Prepare the dough as per the recipe provided above. Set aside in a warm place to rise. Preheat oven to 425 degrees. Prepare the sauce. In a medium glass bowl, combine the tomato sauce, tomato paste. Next, add the Italian seasoning, garlic powder chili flakes and black pepper. Cover and place in the refrigerator. Brown and drain the Italian sausage. Cover and place in the refrigerator. Chop the onion and green pepper, cover and set aside. Slice mushrooms, cover and set aside. Spray a 12 X 17 jelly roll pan with cooking spray. After one hour, punch down the pizza dough to get rid of the air bubbles and place in the jelly roll pan. Gently spread dough with your hands across and into the corners of the pan. Once dough is pressed out, let sit for 5 minutes. Spread pizza sauce evenly over the dough. Add a single layer of pepperoni over entire pizza. Next add sausage, onion, green pepper and finally the mushrooms. Place pizza in oven and bake, uninterrupted for 18 minutes. While pizza is baking, grate the mozzarella. After 18 minutes, removed pizza from oven and top with the mozzarella. Return pizza to oven and back until cheese is bubbly and the crust is a golden brown, about 5 or 6 more minutes. Remove pizza from oven and let stand a couple of minutes. Then, with a pizza cutter, cut pizza into squares and serve immediately.
Ingredients
One batch Italian Bakery-Style Pizza Dough
1 15 oz. can tomato sauce
2 tbsp tomato paste
2 tsp dried Italian seasoning
2 tsp garlic powder
1 tsp red chili flakes
1/8 tsp freshly ground black pepper
pepperoni, sliced
1 lb. Italian Sausage links, sliced into 1/2 inch pieces, browned
8 oz. mushrooms, sliced
1 small onion, chopped
1 medium green pepper, chopped
1 lb. mozzarella, grated
Directions
Prepare the dough as per the recipe provided above. Set aside in a warm place to rise. Preheat oven to 425 degrees. Prepare the sauce. In a medium glass bowl, combine the tomato sauce, tomato paste. Next, add the Italian seasoning, garlic powder chili flakes and black pepper. Cover and place in the refrigerator. Brown and drain the Italian sausage. Cover and place in the refrigerator. Chop the onion and green pepper, cover and set aside. Slice mushrooms, cover and set aside. Spray a 12 X 17 jelly roll pan with cooking spray. After one hour, punch down the pizza dough to get rid of the air bubbles and place in the jelly roll pan. Gently spread dough with your hands across and into the corners of the pan. Once dough is pressed out, let sit for 5 minutes. Spread pizza sauce evenly over the dough. Add a single layer of pepperoni over entire pizza. Next add sausage, onion, green pepper and finally the mushrooms. Place pizza in oven and bake, uninterrupted for 18 minutes. While pizza is baking, grate the mozzarella. After 18 minutes, removed pizza from oven and top with the mozzarella. Return pizza to oven and back until cheese is bubbly and the crust is a golden brown, about 5 or 6 more minutes. Remove pizza from oven and let stand a couple of minutes. Then, with a pizza cutter, cut pizza into squares and serve immediately.
Italian Bakery-Style Pizza Dough
This dough is designed to bake in a 12 x 17 jellyroll pan.
Ingredients
2 1/2 cups All-Purpose flour
1 package rapid-rise yeast
1 cup very warm, but not hot, water
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
Directions
In a large mixing bowl, dissolve the yeast, salt and sugar in the water and let sit for a few minutes. Add the extra virgin olive oil and mix well. Vigorously stir in the flour until a ball begins to form. At this point if the dough seems to be a bit "wet" or "sticky", add a couple of tablespoons of flour and mix in. Shape the dough into a ball with your hands. Place dough back in bowl and cover with a warm, damp kitchen towel or plastic wrap and let rise in a warm place for 1 hour.
Dough ready to rise
Dough after rising for 1 hour.
Ingredients
2 1/2 cups All-Purpose flour
1 package rapid-rise yeast
1 cup very warm, but not hot, water
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
Directions
In a large mixing bowl, dissolve the yeast, salt and sugar in the water and let sit for a few minutes. Add the extra virgin olive oil and mix well. Vigorously stir in the flour until a ball begins to form. At this point if the dough seems to be a bit "wet" or "sticky", add a couple of tablespoons of flour and mix in. Shape the dough into a ball with your hands. Place dough back in bowl and cover with a warm, damp kitchen towel or plastic wrap and let rise in a warm place for 1 hour.
Dough ready to rise
Dough after rising for 1 hour.Tuesday, February 8, 2011
Todd's "Five for Flamin'" Burgers
So, your favorite hockey team is out of town, but they are on TV tonight! A couple of questions probably come to mind. What drinks or EANABs (pronounced ee'nab, Equally Attractive Non-Alcholic Beverage) should I get for the game? And, what should I make for dinner when the action starts? It's cold outside so something warm would be great. Todd's "Five for Flamin'" Burgers will cure the hunger pangs and set the proper mood!
Ingredients
1 lb. 80% lean ground beef
1 egg
4 oz. sharp cheddar, cut into small cubes
1/2 medium yellow onion, chopped
2 cloves garlic, minced
4 oz. thick, smoked bacon, sliced into 1/2 strips
2 jalapenos, sliced
1/4 cup chipotle mayo (recipe follows)
1 Tomato, sliced
Lettuce
4 kaiser rolls
Directions
In a large mixing bowl, place the ground beef, egg, cheddar, onion, garlic, bacon and jalapenos. With your hands, thoroughly combine all ingredients. While the mixture stands, make the chipotle mayo and cover a large plate or platter with wax paper. Form the burger mixture into 4 patties. Cook the burgers outdoors on a grill or indoors using the stove top and a grill pan to medium (since this recipe uses raw bacon, make sure it gets cooked!). Once done, set aside on a platter and briefly toast the kaiser rolls. Assemble each burger topping with a tablespoon of the chipotle mayo, tomato slice and a leaf of lettuce. Serve with some curly fries and enjoy!
Here are a couple pictures I took during preparation:
The ingredients sans the egg.
Five for Flamin' Burger pattiesChipotle Mayo
Ingredients
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
Directions
Add all the ingredients to a food processor or blender and puree. Season, to taste, with salt and pepper.
Chipotle Mayonnaise
A tasty, kicked up mayonnaise to add flavor to food such as a burger.
Ingredients
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
Directions
Add all the ingredients to a food processor or blender and puree. Season, to taste, with salt and pepper.
Five for Flamin'!
Some years ago, my bud and fellow culinary enthusiast Kent Scantland and I decided to get into one of those chili cookoffs to see how we'd fare with our recipe's against others. So, off to Winter Park we went for the annual Rocky Mountain Region Chili Cookoff. We both went in fairly confident that we'd do OK and at least not embarrass ourselves. Kent decided to compete in the green chili competition and I decided to complete in the classic red (chili con carne). We even invited a few friends over to my house a couple of weeks before the cookoff so we could practice and determine exactly what we needed to bring with us to Winter Park. The practice went well, notes were taken, lists were made and we were ready.
Well, it turned out to be a very educational experience. There were about 50 teams from all over the west including Wyoming, Arizona, New Mexico, Texas, Kansas and Colorado. People really get into this and take it very seriously. Most teams claimed their area by staking up a decorated Easy-Up, set up their team flag and/or banner, decorated said Easy-Up, dawned their team shirts and provided their music to their fans. Hell, all we had was a table that the event people provided us.
We learned that the time lines for doing the cooking seemed much tighter when in the competition than during the practice at my house. We also learned that having some shelter, although the weather wasn't too bad sans a bit of wind, would have been nice. But, all in all, the cooking went pretty well. The people who sampled each of our chilies seemed to like them based on very positive comments! Finally, the call to bring the chili to the judges came and we submitted our entries. We also learned that with all the cooking activities, dealing with the patrons and everything else was quite tiring!
After the awards ceremony for each chili classification were over - we got shut out - the participants could go read the judges comments on their dish. I was shocked when I read mine. I came in about 5 from the bottom with most comments saying that my chili was bland. One person even said about my chili, "not bad for prison food." I was certainly disappointed, but after talking to some event organizers and judges that all my chili probably needed was more salt.
So, Kent and I went back up to the competition the following year. I once again wanted to cook the traditional red to redeem myself. That year we were much better prepared. During that year, I purchased an Easy-Up of my own. We brought up some simple decorations for our "booth", wore some hip chili themed shirts and had Kent's kids help us run some of the patron interference for us. I even came up with a name for my chili. Being a huge hockey fan, I decided on the name, Todd's "Five for Flamin'" Red Chili, in reference to hockey's five minutes for fighting major penalty. I really didn't change my recipe or techniques at all from the previous year except for one thing. About 2 minutes before I turned in my chili to the judges, I added a ton of salt. To me, it was way too salty, but I had learned the year before that since the judges are tasting about 45 different chilies, some of which are fairly spicy, hot, if your chili doesn't have a bunch of salt, it will just taste bland.
I really didn't have any hope of winning anything, but I wanted to improve on my previous result. I was ecstatic that my name was called as a runner-up in the traditional red chili category - tied for 4th place! Not too shabby.
Two important things came out of the competitive chili cooking experience. One, I learned the chili you make at home and that everyone loves it not the same as competition chili. The second is the name I came up with for when I create tasty, fiery dishes: Five for Flamin'!
If you'd like to learn more about ICS Chili Cookoffs, go here: International Chili Society
Well, it turned out to be a very educational experience. There were about 50 teams from all over the west including Wyoming, Arizona, New Mexico, Texas, Kansas and Colorado. People really get into this and take it very seriously. Most teams claimed their area by staking up a decorated Easy-Up, set up their team flag and/or banner, decorated said Easy-Up, dawned their team shirts and provided their music to their fans. Hell, all we had was a table that the event people provided us.
We learned that the time lines for doing the cooking seemed much tighter when in the competition than during the practice at my house. We also learned that having some shelter, although the weather wasn't too bad sans a bit of wind, would have been nice. But, all in all, the cooking went pretty well. The people who sampled each of our chilies seemed to like them based on very positive comments! Finally, the call to bring the chili to the judges came and we submitted our entries. We also learned that with all the cooking activities, dealing with the patrons and everything else was quite tiring!
After the awards ceremony for each chili classification were over - we got shut out - the participants could go read the judges comments on their dish. I was shocked when I read mine. I came in about 5 from the bottom with most comments saying that my chili was bland. One person even said about my chili, "not bad for prison food." I was certainly disappointed, but after talking to some event organizers and judges that all my chili probably needed was more salt.
So, Kent and I went back up to the competition the following year. I once again wanted to cook the traditional red to redeem myself. That year we were much better prepared. During that year, I purchased an Easy-Up of my own. We brought up some simple decorations for our "booth", wore some hip chili themed shirts and had Kent's kids help us run some of the patron interference for us. I even came up with a name for my chili. Being a huge hockey fan, I decided on the name, Todd's "Five for Flamin'" Red Chili, in reference to hockey's five minutes for fighting major penalty. I really didn't change my recipe or techniques at all from the previous year except for one thing. About 2 minutes before I turned in my chili to the judges, I added a ton of salt. To me, it was way too salty, but I had learned the year before that since the judges are tasting about 45 different chilies, some of which are fairly spicy, hot, if your chili doesn't have a bunch of salt, it will just taste bland.
I really didn't have any hope of winning anything, but I wanted to improve on my previous result. I was ecstatic that my name was called as a runner-up in the traditional red chili category - tied for 4th place! Not too shabby.
Two important things came out of the competitive chili cooking experience. One, I learned the chili you make at home and that everyone loves it not the same as competition chili. The second is the name I came up with for when I create tasty, fiery dishes: Five for Flamin'!
If you'd like to learn more about ICS Chili Cookoffs, go here: International Chili Society
Todd's Healthy Lasagna
If it tastes great, it's probably pretty bad bad for you. Unfortunately, this seems to be an indisputable rule of the culinary world. However, things that are good for you don't necessarily have to taste like crap. So, I wondered to myself when I was hungry for lasagna, is there a way to make it that won't instantly clog one's arteries? I found a recipe on FoodNetwork.com that seemed to have some potential. I didn't have to make too many changes to it other than modifying amounts of some of the spices and the amount of turkey sausage. Turned out pretty darn good!
Makes 8 servings.
Ingredients
1 28 oz. can whole San Marzano Tomatoes, hand crushed
1/4 cup dry red wine
1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
3 cloves garlic, minced
Pinch crushed red pepper flakes
1 16 oz. container 1 percent low-fat cottage cheese
1 15 oz. container part-skim ricotta cheese
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
2 scallions, chopped
1/4 teaspoon freshly grated nutmeg
1 lb. lean sweet Italian-style turkey sausage, casings removed
1 medium onion, finely chopped onion
12 sheets traditional wavy lasagna noodles
1 1/2 cups part-skim shredded mozzarella cheese
Directions
1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Comes out to about 400 calories per serving.
Makes 8 servings.
Ingredients
1 28 oz. can whole San Marzano Tomatoes, hand crushed
1/4 cup dry red wine
1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
3 cloves garlic, minced
Pinch crushed red pepper flakes
1 16 oz. container 1 percent low-fat cottage cheese
1 15 oz. container part-skim ricotta cheese
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
2 scallions, chopped
1/4 teaspoon freshly grated nutmeg
1 lb. lean sweet Italian-style turkey sausage, casings removed
1 medium onion, finely chopped onion
12 sheets traditional wavy lasagna noodles
1 1/2 cups part-skim shredded mozzarella cheese
Directions
1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.
2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.
3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.
4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.
5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.
Comes out to about 400 calories per serving.
Monday, February 7, 2011
Todd's Guacamole
Avocados are one of nature's coolest foods. In addition to being packed with vitamins and monounsaturated fat (the good fat), they taste great. A no-brainer recipe using them is guacamole, and this recipe I concocted a few years ago has received compliments from many people.
Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 teaspoon cayenne
2 Serrano peppers, finely chopped
1/2 medium red onion, finely chopped
2 Roma tomatoes, seeded and diced (optional)
1 tablespoon chopped cilantro
1 clove garlic, minced
a couple grinds of freshly ground black pepper
Directions
In a large bowl place the scooped avocado pulp and lime juice. Add the salt, cumin, black pepper and cayenne and mash the avocados to desired consistency with a sturdy fork. Then, fold in the onions, tomatoes (if using), cilantro, serrano peppers and garlic. Let sit at room temperature for 1 hour and then serve.
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