Category Archives: MAIN DISH RECIPES

PASTA WITH ITALIAN SAUSAGE AND PEPPERS

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The first time I made this pasta dish, I followed the instructions to a tee. Of course the whole time my brain was screaming at me – where’s the garlic, where’s the onion, the red pepper flakes, shouldn’t I add a splash of wine for good measure, etc. But the friend who had given me the recipe insisted that the recipe was perfect as written. So I decided I would make the sauce, and if it needed a little “something” at the end of the cooking time, I could improvise at that point. So with only 5 ingredients in the pan, I let the sauce burble away until the peppers were tender. Then I tasted the sauce. Well as they say in the modern world of phone texting and abbreviated non-verbal conversations – OMG! The sauce was indeed perfection. There was absolutely no reason to add a single solitary pinch of anything that had not appeared on the original list of ingredients. The flavor was amazing, the consistency perfect, and the visual appeal from the different colored peppers was delightful to behold. Of course, I still had to add the pasta, basil, and cream. But I figured whoever invented this recipe had the whole pasta perfecto thing down pat. So I added the remaining ingredients, called Mr. C. to the table, and we have been enjoying this dish ever since.

And then a funny thing happened last evening as I was preparing this dish. I realized that I had yet to share this recipe with all of you. I was absolutely aghast! How could I possibly have been so remiss? After all, this delightful pasta has literally everything going for it. It is extremely simple to prepare, contains ingredients found in almost any grocery store in America, and especially at this time of year, with peppers and basil at their peak of perfection (not to mention lowest price of the year) it just happens to also be divinely delicious. A perfect dish to serve your family and friends. Add a nice side salad, a hunk of freshly baked crusty bread, and a bottle of your favorite vino, and life just don’t get much better my friends. (And no, you don’t have to tell anyone how easy this pasta dish is to prepare. This can just remain our little secret!)

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage, pork or chicken
  • 3 peppers, diced (yellow, orange, or red – I use a combination of all three)
  • 1 28-oz. can Italian peeled whole tomatoes (Roma or other) or 4 large tomatoes peeled and diced
  • freshly ground black pepper
  • 8 oz. small tube like pasta, penne, fusilli, etc. cooked al dente
  • 3-4 T. fresh basil chiffonade
  • 2 T. heavy cream or half and half
  • grated Parmesan cheese
  • grated Pecorino Romano cheese

Add olive oil to a medium large covered pan. Add the sausage and fry until it is dark brown. Add the peppers, canned tomatoes, and black pepper. Bring to a boil, reduce heat, cover and cook, stirring occasionally for about 45 minutes or until the peppers are very tender, but not mushy. When ready to serve, add the freshly cooked pasta, basil, and heavy cream.

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Serve liberally sprinkled with a combination of the 2 cheeses.

 

GROUND BEEF AND SPINACH FRITTATA (JOE’S SPECIAL)

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According to Wikipedia, “a frittata is an egg-based Italian dish similar to an omelet or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables, or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”.

It’s obvious from the name, that at one time this was Joe’s (whoever he might be) favorite way to prepare or eat eggs. And as it happens, a “Joe’s Special” is one of Mr. Cs favorite ways to eat eggs too. So I decided, I better get on the stick and learn how to make a “Joe’s Special” for my dear husband.

After looking at several recipes on line, I came up with this version. I tried it out on Mr. C. this morning, and he declared it a hit, even though I didn’t have any green onions for the garnish. (Next time I will be better prepared!)

And as usual when I started to write my preface to this recipe, I got to thinking about the ingredients in the dish with an eye towards the nutritional value. I was actually surprised. There was less fat in the form of butter, cream, and cheese than in most omelets or scrambles that I prepare. And the small amount of olive oil that was used; well it’s actually good for us. Then of course there was the vegetative component – the onion, garlic, mushrooms, and spinach. All veggies that have nutritional value and that I try (especially the spinach) to use in my cooking as much as possible.

So all in all, a relatively healthy dish that tastes wonderful and is easy to prepare. And kind of “retro” to boot. I like that. Actually many of the recipes that I feature have been favorites for decades. Some are still in vogue, but many have been relegated to dinosaur fodder and that I simply can’t allow to happen. (You show me one person who doesn’t like Deviled Eggs (except for my husband), Not Your Mama’s Chex Party Mix, or Sloppy Joes and I will give up the cause.)

But until then, look forward to more relics from the dark ages coming your way. Up next – Biscuits and Gravy.

  • 1 T. extra virgin olive oil
  • 4-8 oz. lean ground beef
  • ½ medium yellow onion, diced
  • 3-4 mushrooms, sliced
  • ½ tsp. seasoned salt
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • a couple large handfuls of fresh baby spinach, roughly chopped
  • 6 eggs
  • ¼ c. finely grated Parmesan
  • 2 T. finely grated Pecorino Romano
  • sour cream, opt.
  • chopped green onions, opt.
  • toasted and buttered crusty Italian bread, opt.

Heat the olive oil in a skillet over medium-high heat. Add ground beef and allow the meat to get very brown on the bottom side. (You really want that nice caramelization to occur. It helps flavor the entire dish.)

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Turn the meat over and break up with spatula. Add the onion, mushrooms, salt, and pepper. Stirring frequently, cook until the onion is transparent. Add the garlic and spinach and cook until spinach wilted. Meanwhile whisk the eggs. When the spinach is wilted, add the eggs to the beef mixture and cook until mixture is slightly dry. Remove from heat. Sprinkle with Parmesan and Romano and give the mixture a stir or two. Serve with a dollop of sour cream, a liberal sprinkle of green onions, and a side of toasted bread.

 

HOT PEPPER CHICKEN BITES WITH CILANTRO SOUR CREAM SAUCE

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This recipe is based on a Tom Douglas recipe for Hot Pepper Wings with Cilantro Sour Cream. My good friend Jim told me about the recipe, but already having the perfect wings recipe I decided to use the marinade in a different way. (I can’t ever just leave well enough alone.)

So I decided to use bite sized chicken breast pieces, stay faithful to the rest of Tom’s recipe (who really wants to mess too much with one of his recipes anyway) and serve as an appetizer. The chicken was an instant hit. In fact, to this day I think this recipe is on our good friends Nich and Steve’s top 10 favorite foods list.

Now at first glance you might think the chicken would be way too spicy hot. Not the case. Now granted, it does have heat, but it’s really not over the top spicy unless you really don’t like or are supper sensitive to spicy food. In that case, you might not appreciate this recipe. But remember, I don’t like food that is overly spicy either, and I adore this chicken appetizer!

So for those of you who love spicy food with a lot of flavor, this is the recipe for you. It is just wonderfully tasty. And the sauce? All I can say is – it is magic. And if you have never heard of Tom Douglas, chef extraordinaire, look him up on the internet. He is legendary in these here parts.

  • 2/3 c. soy sauce
  • 1/3 c. Dijon mustard
  • 1/3 c. water
  • ¼ c. Sriracha (Asian chili sauce – red bottle, green top)
  • 3 cloves garlic, finely minced
  • 1 T. chopped fresh Italian parsley
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh sage
  • 1 tsp. chopped fresh rosemary
  • 3-3.5 lbs. boneless, skinless chicken breasts cut into bite sized pieces

Whisk the soy sauce, mustard, water, Sriracha, garlic, and fresh herbs together in a large bowl. Add chicken pieces and marinate for several hours or overnight. Remove pieces from marinade and place in a single layer on a large, lightly greased baking pan or pans. (Cookie sheets with short sides work the best.) Bake in a pre-heated 350 degree oven for about 15 minutes or until the chicken is just done. Do not overbake. Serve with Cilantro Sour Cream Sauce.

Note: This makes a wonderful main dish too. When I serve it as the entrée I cut the pieces a bit larger. (Makes people feel more grown up when they get to cut their own meat.)

Another Note: You can bake the chicken ahead and just re-heat before serving.

Cilantro Sour Cream Sauce:

  • 1 c. sour cream
  • ¼ c. heavy cream
  • 4 tsp. chopped cilantro or more to taste
  • ¼ tsp. kosher salt
  • freshly ground black pepper

In a small bowl, mix all ingredients together. Refrigerate until ready to serve.

 

CHICKEN AND WILD RICE SALAD

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I recently served this salad as part of a cold soup and three salad luncheon for a JazzVox audience. It was the hit of the meal. Well, this salad and the Mixed Berry Trifle. (Recipe for the trifle to follow within the next few days.)

Everyone loved the nutty flavor of the wild rice, but the best part for me was the fact that I knew I was serving my guests a very healthy salad without their knowledge. (It’s fun once in a while to slip one over on my friends.) But in all honesty, who would find fault with me for such a deception when the “deception” tasted so good and was so good for them?  According to the care2 website, wild rice has several very impressive health benefits:

  • Wild rice is gluten free
  • It does not contain sodium
  • It contains twice as much protein as brown rice
  • Wild rice is actually a grass and the grains are not polished or refined and can be eaten by diabetics in moderation
  • It is very rich in antioxidants – containing 30 times more than white rice
  • Because of its high fiber content, wild rice keeps your digestion smooth and helps lower cholesterol
  • Wild rice is a good source of essential minerals such as phosphorus, zinc and folate, which give you energy and nurture your bones
  • It contains vitamins A, C and E which are essential for overall health and immunity
  • A serving of wild rice is lower in calories than other rice varieties

And as you can read from the ingredients list, wild rice isn’t the only healthy ingredient in this salad. Pecans contain unsaturated fats that contribute to heart health. Avocados also contain healthy fats and loads of nutrients. Throw in some white meat chicken, 3 types of veggies, and some garlic for good measure, and even though the salad contains a small amount of vegetable oil and a kiss of sugar, the health-o-meter remains at the top of the green zone when you consider the recipe as a whole.

So I guess all things considered, a salad that tastes wonderful and contains healthy ingredients is by definition a winner. And this winning recipe comes to me from my dear friend Sandy. The recipe actually appeared in my second cookbook, but after all the praise it received at our last concert, I just had to share it with my internet readers too.

So do not hesitate to prepare this salad in the near future. It is the perfect dish to serve on a warm summer evening along with a rustic loaf and a nice crisp Sauvignon Blanc or Viognier. And Sandy, as always – you are the greatest. Thanks again for this lovely recipe.

  • 2¼ c. chicken broth
  • 1 tsp. kosher salt, divided
  • freshly ground black pepper
  • 1 c. wild rice, rinsed in cold water
  • 2 cloves garlic, finely minced
  • ¼ tsp. sugar
  • 1 T. Dijon mustard
  • ¼ c. rice vinegar
  • 1/3 c. vegetable oil
  • 1 boneless, skinless chicken breast, cooked and cut into bite sized pieces
  • 3 green onions, thinly sliced (both white and green parts)
  • ½ red bell pepper, diced
  • 12 sugar peas, cut in 3rds
  • 2 ripe avocados, diced
  • 1 c. toasted pecans
  • juice of 1 lemon, divided

Bring chicken broth, ½ tsp. salt, and a couple grinds of pepper to a boil. Add the rice, stir, and return broth to a boil. Reduce heat to simmer and cover. Cook for about 30-40 minutes or until the liquid is absorbed and the rice is tender. Remove from heat, uncover, fluff with fork, and toss with half of the lemon juice. Set aside to cool. (If you have extra liquid, drain the rice before adding the lemon juice.)

Meanwhile whisk the garlic, sugar, remaining ½ teaspoon salt, pepper, mustard, vinegar, and oil together; set aside. This is the dressing for the salad.

When the rice is cool, gently add the cubed chicken, green onions, red pepper, and snap peas. Stir in the dressing, adjust seasoning (it may need more salt), cover, and refrigerate for at least two hours to blend flavors. Just before serving, gently stir in the avocado, pecans, and remaining lemon juice.

 

PANZANELLA SALAD (TUSCAN BREAD SALAD)

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Over the years I’ve tasted several Panzanella salads. Some featured pine nuts, some didn’t taste like any anchovy paste was used, some used green olives rather than kalamata olives, while others contained Mozzarella cheese. But the one thing they all had in common was toasted bread, fresh tomatoes, and assorted garden veggies.

And when it comes right down to it, there isn’t one that I wouldn’t enjoy eating again. I mean really, how can any salad containing toasted bread, olive oil, olives, capers, and fresh vegetables not be delightful? And the most appealing aspect of this salad, beside the taste of course; the contents can vary depending on whatever veggies, olives, etc. you happen to have on hand.  This is Italian peasant food folks. Panzanella is not a rigid recipe that must be followed to the tee. It’s more like a rough guideline that can be different each time it’s prepared.

Panzanella evolved into the most commonly eaten summertime dish in Tuscany because every Tuscan housewife from the inventors in the 16th century through Tuscan cooks today have stale bread on hand at one time or another. And, like cooks everywhere, veggies that need to be eaten now! And olive oil, olives, capers, and good red wine vinegar in the pantry. Hence Panzanella seems to have almost invented itself. And thank heavens for that! There is probably no better dish to fix for family and friends on a hot summer evening. The dressing has such bold flavors that even bland flavored toasted bread comes alive when dressed with the tangy olive oil and vinegar emulsion. Add the crispness of the peppers, the saltiness of the kalamata olives, the bite from the red onion, the subtle peppery flavor from fresh basil, and you have a salad literally bursting with flavor. And nary a morsel of meat to be found!

So next time you need a salad that can be served as either a side or as a main dish, give Panzanella a try. And if you don’t happen to have both red and yellow peppers on hand, no big deal. Use what you have. Have tomatoes coming out of your ears? Add more than suggested below. Be creative. Remember, it’s a rustic salad and not meant to be exactly the same each time it’s served. Enjoy!

  • 2 T. capers, drained and roughly chopped
  • 2 garlic cloves, finely minced
  • 1 tsp. anchovy paste
  • ½ tsp. Dijon mustard
  • freshly ground black pepper
  • ½ tsp. kosher salt
  • ¼ c. vegetable stock
  • ¼ c. red wine vinegar
  • ½ c. extra virgin olive oil
  • 2 large, ripe tomatoes seeded and diced
  • 1 English cucumber partially peeled, seeded, and diced
  • ½ red onion, cut in half and thinly sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 6 c. rustic bread cubes, toasted
  • 1/3 c. halved pitted kalamata olives
  • 1/3-1/2 c. fresh basil chiffonade

Whisk together the capers, garlic, anchovy paste, mustard, pepper, salt, stock, vinegar, and olive oil. Set aside. In a large bowl combine the tomatoes, cucumber, onion, peppers, bread cubes, olives, and basil. Pour the dressing over all and toss until well combined. Serve immediately.

 

BAKED CHICKEN FAJITAS

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So once again I am going to prove to you how lazy I am. (I know confession is good for the soul, and I obviously have more to confess than most, but I seem to always be telling you of my deepest and darkest personal deficiencies.) And although laziness might not be up there on the list of the 10 most abhorrent habits known to mankind, it’s right up there on my own “must work on” list, second only to patience. But enough about my faults and on to Baked Chicken Fajitas!

As I wrote in my post entitled Chicken Fajitas, I love fajitas. And for my birthday party this year, I decided to follow my good friend Jim’s advice and serve taco/burritos with three types of meat filling. So I put my good friends Paul and Jim to work on the beef and pork (the two best meat cooks I know) while I concentrated on the chicken. I decided my chicken fajita recipe would taste great all wrapped up in a flour tortilla and slathered with all kinds of yummy condiments. But (and here comes the lazy part), I didn’t want to fry all the chicken and veggies necessary to feed 80 guests. (That’s a lot of chicken and veggies to fry, my friends. And although I might be lazy, I’m not crazy!) So I thought maybe there was a way to bake the chicken and veggies and still retain that lovely mixture of tender chicken and semi-crunchy veggies. So taking some good advice from several cooking sites I visited, while at the same time retaining the essence of my original recipe, I came up with this baked version.

Now I know it is in very poor taste to brag about oneself, but in this case I simply must! Not only did I turn my laziness into an inspiration, my inspiration resulted in nothing less than a fabulous new way to prepare one of my all time favorite dishes. The chicken remained tender and succulent and the veggies had that lovely semi-crunchy “roasted veggie” taste. Amazing! So in retrospect, maybe laziness (in certain circumstances) isn’t such a bad thing after all. I can live with that!

I hope you enjoy this new version of an all-American Mexican classic.

  • 2 tsp. cornstarch
  • 2 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. onion powder
  • ½ tsp. granulated garlic
  • ¼ tsp. smoked paprika
  • scant 1/8 tsp. cayenne
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 2 T. extra virgin olive oil
  • 1 lb. boneless, skinless chicken breast meat, cut into 1/3-inch strips
  • 2 green peppers, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 lg. yellow onion, thinly sliced
  • 2 T. fresh lime juice
  • warm flour tortillas
  • shredded lettuce, grated cheddar cheese, salsa, thin avocado slices, and sour cream (preferably Mexican) for serving

Combine the cornstarch, chili powder, ground cumin, onion powder, granulated garlic, smoked paprika, cayenne, salt, and pepper. Place the chicken, peppers, and onion in a 10×16-inch pan. Sprinkle the seasoning mix over the meat and vegetables. Drizzle the meat and veggies with the olive oil, and using your hands, toss the ingredients until everything is well coated in oil and seasoning. Bake the mixture in a pre-heated 400 degree oven for 15-20 minutes or just until the chicken is done. Stir once half way through the cooking process. Remove from oven and squeeze lime juice over all. Serve in warmed tortillas, with lettuce, cheese, salsa, avocado slices, and sour cream or whatever your heart desires.

 

 

VEGETABLE LASAGNA

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OK, so if you’re striving to be good like Mr. C. and I are; trying to cut down on the amount of meat in your diet, and increase the number of veggies, this is the dish for you. There is simply no way you, your family or your friends will feel even the least bit cheated when you dive into a big old portion of my dear friend Sandy’s lasagna. (Some people still have the mistaken belief that if an entrée doesn’t contain meat, it isn’t going to satisfy their appetite. “What fools those mortals be!” (Sorry William for misquoting you, but it was necessary to get my point across!)

This lasagna is so full of flavor and that lovely “pasta dressed in yummy” feel, that no one will even notice that it is “meatless”. (And no, you don’t have to announce that there is no meat in this lasagna. Let it just be your little secret.) Serve it with a lovely salad and hot, crusty bread, and although the earth probably won’t stop spinning, your world might take on a new dimension of happiness.

It’s confession time. When Sandy served this to us one evening after one of their in-home concerts*, I made a complete fool of myself. I simply could not get enough of this lasagna. But Sandy and her husband Alan are good friends, so I’m counting on the fact that by now they have forgiven me for making such a piglet of myself. I just really did not want to stop eating. But thank heaven, they live in Chimacum, and the ferry from Port Townsend that we were scheduled to be on, was fast approaching the dock. So in order not to spend the rest of the night in our car on the ferry waiting line, I had to say goodbye to the lasagna before I literally dove head first into the pan. But Sandy, being the doll that she is, sent me the recipe. She even gave me permission to share it with you. (How cool is that?)

So dear friends, enjoy this amazing recipe. It is just plain over the top delicious! And Sandy, once again, thank you for this marvelous recipe.

*For information about in-home classical concerts in the Port Townsend vicinity visit www.rawsonduo.com.

  • 2-4 T. extra virgin olive oil
  • 1 large eggplant, partially peeled, sliced 1/4-inch
  • 1 red pepper, rough chopped
  • 1 yellow pepper, rough chopped
  • 10-12 good sized mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1 lg. onion, chopped
  • 2-3 garlic cloves, minced
  • kosher salt
  • freshly ground black pepper
  • 1 (28-oz.) can crushed tomatoes
  • 1 T. tomato paste
  • 2 tsp. fresh oregano, chopped
  • ¼ c. chopped fresh basil
  • ¼ c. dry white wine
  • 9-oz. oven-ready lasagna noodles (I like Culinary Circle Authentic Bronze-cut Oven-Ready Lasagna noodles
  • 4-oz. goat cheese, crumbled
  • 1 c. combination of grated Parmesan, cheddar, Mozzarella – whatever is on hand

Sauté eggplant, peppers, mushrooms, zucchini, onion and garlic in olive oil until soft – each type of vegetable separately – adding salt and pepper to each new veggie.  As each veggie finishes cooking, remove to a bowl and start the next veggie. Then, in the same pan, after all the veggies have been sautéed, add the crushed tomato, tomato paste, oregano, basil, and wine.  Add the reserved veggies. Mix all together, layer with no-boil lasagna noodles, with a layer of goat cheese in between, and top with whatever cheese is in the fridge. Sandy lets the olive oil and veggies speak for themselves.

Bake uncovered in a 375 degree oven for about 30-40 minutes or until the lasagna is bubbly and the top is a nice golden brown. Allow to sit a few minutes before serving.

LASAGNA BOLOGNESE

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When I think about lasagna, and I think about lasagna more that I should being the pasta lover that I am, I almost always think about a nice creamy moist lasagna with red meat sauce and lots of cheesy goodness. (I mean truly, what’s not to like about lasagna?) Well, for me, it used to be the ricotta part of the cheesy goodness. I never really learned to appreciate the grainy consistency and blah taste of store-bought ricotta. Then I discovered traditional lasagna Bolognese. And by definition, a traditional lasagna Bolognese does not contain ricotta. So not being the slowest turtle in the herd, when I learned about lasagna Bolognese, I knew I had found the perfect red meat sauce lasagna for me.  (And yes I know, turtles are solitary creatures that seek company only during mating season, but I still love the term “slower than a herd of turtles”.)

Anyway, this is a fairly fast and easy lasagna to pull together. (Not that any lasagna could ever be considered a fast dish to prepare. But by most standards, this is easier than nearly all others.) And bottom line, it is just plain old fashioned delicious. And it doubles, triples, etc. very well.

So give it a try next time you want a pasta dish that is both flavorful and can be prepared ahead of time. Absolutely perfect for entertaining. Serve it with a Caesar salad, crusty baguette chunks, and a hearty red wine and you have a meal fit for a king.

And if you feel like I do about store bought ricotta, give my recipe for Homemade Ricotta Cheese a try. Believe me, homemade ricotta and store bought ricotta have nothing in common. Homemade ricotta is simply “a horse of a different color”!

Bolognese Sauce:

  • 1 T. extra-virgin olive oil
  • 1 lb. bulk spicy or mild Italian sausage
  • ½ c. chopped onion
  • 2 cloves garlic, chopped
  • 1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
  • 1 bay leaf
  • pinch crushed red pepper flakes
  • 1 tsp. dried oregano
  • ½ tsp. kosher salt
  • freshly ground black pepper
  •  ½ c. loosely packed fresh basil chiffonade*
  •  1-2 T. butter, optional

In a large covered sauce pan, heat the olive oil over medium high heat. Add the sausage, chop it into small pieces as it cooks, and sauté until nicely browned. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaf, red pepper flakes, oregano, salt, and pepper.  Stir to combine ingredients. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.  When the sauce is done, remove from heat, remove bay leaf, add basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor. Set aside. (Even better if made a day or two ahead.)

Béchamel Sauce:

  • 4 T. butter
  • ¼ c. flour
  • 2½ c. whole milk
  • ¼ tsp. freshly grated or ground nutmeg
  • ¼ tsp. kosher salt, or to taste
  • freshly ground black pepper
  • 1 c. grated provolone cheese
  • 1½ c. grated Parmesan cheese, divided

While the meat sauce is burbling away, melt the butter for the béchamel sauce in a heavy saucepan over low heat. Whisk in the flour and cook for 3-4 minutes or until the flour starts to turn a delicate golden brown. Slowly whisk in the milk and simmer until the sauce comes to a boil. Boil for one minute. Remove from heat and add the nutmeg, salt, pepper, provolone cheese, and ½ cup of the Parmesan. Set aside.

 

Additional Ingredients:

  • 1 lb. lasagna noodles** (I use Culinary Circle Authentic Bronze-Cut Lasagna noodles) or 1 lb. penne, ziti, or rigatoni pasta (for ease of serving)
  • 1 c. shredded mozzarella cheese

To Assemble the Lasagna:

Before cooking the pasta, have all the other ingredients prepped and ready to go. Cook the noodles in boiling salted water until al dente (firm to the bite). Remove from heat. Don’t drain. Leave the noodles in the water as you assemble the lasagna. Spread 1 cup of the meat sauce on the bottom of a buttered 9×13-inch, fairly high sided casserole dish. Place 1/3rd of the noodles in a single layer on top of the sauce. (I use a slotted spoon to lift the noodles out of the water.) Spread ½ of the meat sauce over the noodles. Spread 1/3rd of the béchamel sauce over the meat sauce. Sprinkle 1/3rd of the remaining Parmesan cheese and 1/3rd of the shredded mozzarella over the béchamel sauce. Repeat. For the final layer, add the remaining noodles, béchamel, and cheeses. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake for 30 minutes in a pre-heated 375 degree oven. Remove the foil and bake for an additional 15 to 20 minutes, or until the lasagna is bubbly and the top is golden brown. Remove from oven and let stand 10 minutes before serving.

Note: This lasagna can be assembled, covered, and refrigerated for up to 3 days before baking. It can be frozen for up to 1 month. Bring to room temperature before baking.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the ends of the tube with your knife to produce fine strips.

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**Hint: when deciding how many noodles to cook, spread the bottom of the pan with a single layer of uncooked noodles. Triple that number and you have just the right amount. (Took me years to figure this out. I’m obviously a slow learner!)

 

ROASTED VEGGIE LASAGNA WITH CHEESE BÉCHAMEL SAUCE

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I have wanted to work up a “white” veggie lasagna recipe for several years now, but somehow I never seemed to get around to it. So when Mr. C. casually mentioned one evening that he was hungry for lasagna, I took his words to heart and decided to serve 2 types of lasagna at our upcoming JazzVox concert. (Kills 2 birds with one stone; Mr. C gets his lasagna fix and I have a food theme for the next concert.) And because I know not everyone eats meat, I usually try to serve 2 main dishes, one with meat, one without. And because I knew that the lasagna with meat was going to have a tomato base, I decided now was the time to work up a “white” veggie lasagna recipe. Thus the recipe you see before you.

And since I know you’re interested, the whole “veggie lasagna” idea stemmed from a wonderful meal we enjoyed at the home of our good friends Alan and Sandy. Sandy and Alan host classical concerts in their home in Chimacum, WA. With Alan on violin and Sandy on piano, they offer amazing concerts specializing in Romantic and early twentieth-century works. For information about upcoming concerts visit them at www.rawsonduo.com.  So, whenever we have the time, we attend our friend’s concerts in Chimacum. The music is always wonderful, but there’s another reason we try and visit our friends as much as possible. Along with being a fabulous musician, Sandy is a trained chef. So not only do we have the pleasure of listening to our friends perform, we get to eat the nibbles that Sandy prepares for after the concert. Then, to really seal the deal, we stay and have dinner and hopefully help decompress the worn out performers. (Wine is usually a big part of the decompression process!)

So one of the evenings after everyone else had left, Sandy served us an amazing veggie lasagna. (I would have prepared her recipe for the concert, but it has a tomato base.) Her veggie lasagna was just so wonderful, and after much praise, she shared with me the secret of great veggie lasagna. “It’s all about the veggies!” Such a simple concept, but it really started me thinking not only about veggie lasagna, but every dish that I prepare. So, while I was concocting this recipe for “white” lasagna, I took Sandy’s words to heart. I tried to make sure that every ingredient in the béchamel sauce had but one mission to perform. And that was to compliment the wonderful flavor of the roasted vegetables.

So dear friends, I hope you enjoy the recipe. And since I know that many of you would also like to have Sandy’s Veggie Lasagna recipe, I will be sharing her recipe, along with my Lasagna Bolognese recipe with you in the near future.

  • 1 medium eggplant, partially peeled, sliced and cut into 1-inch cubes
  • 1 red onion, coarsely chopped
  • 2 small zucchini, cut lengthwise and then into 1/3-inch half moons
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 10-12 crimini or button mushrooms, sliced
  • ¼ c. extra virgin olive oil
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 6 T. butter
  • 2 garlic cloves, finely minced
  • ½ c. flour
  • 6 c. milk (whole milk is best)
  • 1/8 tsp. freshly grated or ground nutmeg
  • ¼ tsp. kosher salt
  • ¼ tsp. white pepper or black pepper to taste (white pepper actually has a sharper flavor than black)
  • 2 c. loosely packed fresh baby spinach chiffonade* (see below to learn how to chiffonade)
  • ½ c. fresh basil chiffonade*
  • 1 lb. lasagna noodles** (I like Culinary Circle Authentic Bronze-cut Lasagna noodles)
  • 2 c. grated Pecorino Romano cheese, divided
  • 1½ c. grated mozzarella cheese
  • ½ c. grated Parmesan cheese

Place the eggplant, onion, zucchini, red pepper, yellow pepper, and mushrooms on a large low sided baking sheet.  Drizzle with olive oil. Sprinkle lightly with salt and pepper. Using your hands, toss the vegetables together until they are evenly coated with the oil and seasonings. (The picture shows veggies for a double recipe.)

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Place in a pre-heated 400 degree oven for 20 minutes or until the vegetables are tender and browned. (Turn a couple of times during the baking process to ensure even browning.)  Remove from oven. Set aside.

Meanwhile, melt the butter in a heavy saucepan over low heat. Add the garlic and cook for about 1 minute of until the garlic gives off its aroma. Whisk in the flour and cook for a couple of minutes or until the roux starts to turn a delicate golden brown. Slowly whisk in the milk and bring to a slow boil, stirring the entire time. Boil for one minute as the sauce continues to thicken. Remove from heat and whisk in the nutmeg, salt, and pepper. Set aside. (Reserve 1 cup of the béchamel sauce. This will be spread on the lasagna half way through the baking process.)

Before cooking the noodles, have all the other ingredients prepped and ready to go. Cook the noodles in boiling salted water until al dente (firm to the bite). Remove pan from heat. Don’t drain. Leave the noodles in the water as you assemble the lasagna. (But don’t dilly daddle during the lasagna assembly process or your noodles will quickly take on the proportion of a football field!)

To assemble:  Spread ½ cup béchamel sauce in a buttered 10×16-inch baking pan.  Arrange 1/3rd of the lasagna noodles over the sauce. Spread half of the roasted vegetable over the noodles, followed by half of both the spinach and the basil. Top the basil with ¾ cup of the Pecorino and ¾ cup of the mozzarella cheeses, then half of the béchamel sauce. Repeat, beginning with another third of the noodles, roasted veggies, spinach and basil, ¾ cup of Romano and ¾ cup mozzarella, and the remaining béchamel sauce. Layer on the remaining noodles. Carefully cover the pan with foil that has been sprayed with non-stick cooking spray and bake in a pre-heated 375 degree oven for 35-40 minutes. Remove the foil; spread the reserved 1 cup béchamel over the top and sprinkle with the remaining ½ cup Romano and ½ cup Parmesan cheeses. Bake uncovered for an additional 15-20 minutes or until the lasagna is bubbly and lightly browned on top.  Allow to cool for about 15 minutes before serving.

*Chiffonade (pronounced “shif-oh-nod”) is a knife technique used for cutting herbs and leaf vegetables such as lettuce into thin strips or ribbons. To chiffonade leaves of basil, stack the basil leaves and roll them into a tube. Then carefully cut across the ends of the tube with your knife to produce fine strips.

**Hint: when deciding how many noodles to cook, spread the bottom of your pan with a single layer of uncooked noodles. Triple that number and you have just the right amount. (Seems too easy, doesn’t it?)

 

PORK CHOP AND BROWN RICE BAKE

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OK, either I’m getting lazy, old (nah) or there are just too many exciting things to do in the summer for me to spend long hours in the kitchen. (I know you can’t believe I am actually writing this down for the entire culinary world to read. But none-the-less, it’s true! Patti Carr, the person who loves to cook more than attending hot yoga kick-boxing classes, avoids long hours in the kitchen at this time of year as if the area was plague infested. And if truth be known, I don’t even appreciate going to the grocery store when it’s beautiful outside.)

But, as crazy as it sounds, it’s usually summer when I come up with some of my best recipe ideas. My inventive juices really start to flow, when, like yesterday morning, I knew I was going to be busy all day long. (I wanted to watch at least 2 of the World Cup games, grout a mosaic piece, and post my recipe for Hunk of Beef Chili on this blog.)

So, not having the time or inclination to drive to the grocery store, I paid a visit to my local freezer to see what delectable ingredient presented itself to me. What I found were 2 thick pork chops. I immediately placed the chops on defrost mode.

So while I was grouting my new vase, I thought about how I could prepare these 2 little beauties. I knew I had about 20 minutes to do my prep work, and that whatever concoction I came up with had to include about 2 hours in the oven while I watched the US/Ghana game that started at 3:00pm. (We won BTW!) I also knew that Mr. C. had to be out of the house by 6:00pm for an evening rehearsal. So that left me almost no time after the match to do any real cooking. (Does this time pressure thing I’m describing sound all too familiar? If so, this is the recipe for you!)

So I came up with this simple and pretty darn tasty recipe. Like many of the dishes I dream up, this one includes fairly simple ingredients. And yes, there is the little step of baking the chops for 2 hours and 15 minutes.  So for many of you this recipe is probably not going to help you out on a weeknight. But come Saturday or Sunday, between doing loads of laundry, changing all the bed linen, cleaning the bathrooms, etc. etc., find a few minutes to whip up this dish and tuck it safely in the oven while you continue slaving away. Then when all your work is done (like housework is ever really done!), whip up a simple salad, pull the chops and rice out of the oven, slice up a crunchy baguette, open a bottle of nice wine, and look like the local hero to your family and friends. And, if by some unforeseen chance your family and friends start calling you “Martha”, take it as a compliment. Of course, if your name actually is Martha, then that’s a whole different matter. I have no advice if that’s the case. Enjoy!

  • 1 T. extra virgin olive oil
  • 2 thick bone-in pork chops
  • kosher salt
  • freshly ground black pepper
  • 1 can mushroom soup
  • ¾ c. water
  • ½ c. low fat sour cream
  • ½ c. chopped onion
  • 1 tsp. Worcestershire sauce
  • 1/3 c. Madeira
  • ¼ tsp. dried thyme
  • slightly rounded ½ c. uncooked brown rice
  • paprika

Heat the oil in a medium sized covered fry pan. Pat the pork chops dry with paper towels and sprinkle lightly with salt and heavily with pepper. Fry the chops until golden brown on both sides. Meanwhile, combine the soup, water, sour cream, onion, Worcestershire, Madeira, thyme, and brown rice. When the chops are brown, pour the rice mixture over the chops. Cover the pan and bake in a pre-heated 275 degree oven for 2 hours. Remove the lid, sprinkle with paprika, and return uncovered to the oven for 15 more minutes. Remove from oven and cool for about 4 minutes before serving.

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Note: this recipe can easily be doubled, tripled ad nauseam……………..