This is my mom’s recipe with some of my variations. My mom likes to make individual lasagnas in ramekins for dinner parties. They are super cute!
2 boxes lasagna noodles
3 pkgs Knorr creamy pesto sauce mix
1 bag frozen broccoli florets (fresh is also great, frozen is easier)
2 carrots shredded or chopped in a food processor
1 onion, diced
1 leek, sliced (white parts, only)
1 zucchini, diced
4 asparagus stalks, trimmed and chopped
2-3 chicken breasts, cooked and diced or shredded
Shredded mozzarella cheese
Freshly grated parmesan cheese
*Any or all of the above vegetables can be used. Chicken can be omitted for a meatless dish; leftover turkey could be substituted also.
Mix up the 3 packages of creamy pesto mix, set aside.
Prepare all vegetables and then sauté with a tablespoon or so of olive oil, just until soft. Or you could steam them.
Boil the noodles. When they are finished cooking, I lay them out on a cookie rack to separate and to stop the cooking.
Begin layering. Start with noodles, and then spread sauce evenly over the noodles, then chicken, then vegetables, then a layer of each cheese. Repeat until ingredients are gone, ending with a nice layer of sauce and cheese on top.
Bake in a preheated oven (350*) until cheese is hot and bubbling.
Saturday, November 8, 2008
Chicken and Cashew Stir-Fry
This is from Gourmet magazine (May 2007). It’s easy, quick, delicious and gourmet!
1 bunch scallions
1 lb skinless boneless chicken thighs (I use chicken breasts)
½ tsp salt
¼ tsp pepper
3 Tbs vegetable oil (I use canola or olive oil)
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ Tbs finely chopped, peeled fresh ginger
¼ tsp dried hot red-pepper flakes
¾ cup chicken broth
1 ½ Tbs soy sauce
1 ½ tsp cornstarch
1 tsp sugar
½ cup salt roasted whole cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5-6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1-2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
I serve with rice.
1 bunch scallions
1 lb skinless boneless chicken thighs (I use chicken breasts)
½ tsp salt
¼ tsp pepper
3 Tbs vegetable oil (I use canola or olive oil)
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ Tbs finely chopped, peeled fresh ginger
¼ tsp dried hot red-pepper flakes
¾ cup chicken broth
1 ½ Tbs soy sauce
1 ½ tsp cornstarch
1 tsp sugar
½ cup salt roasted whole cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5-6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1-2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
I serve with rice.
Black Bean Soup
This recipe is from Real Simple Magazine, in the Fake It, Don’t Make It section. This is so fast and easy and healthy. I make it on the nights I can’t think of anything to make. I always have these things on hand. If I have a few other things like tortilla chips or cilantro, etc I add those in as well. We usually eat this with cheese/chicken quesadillas.
1 cup jarred fresh tomato salsa (plus extra for garnish)
2 15 ½ oz cans black beans, drained and rinsed
2 cups chicken broth
Sour cream (for garnish)
1 lime, quartered (for garnish)
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, and then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, additional salsa, and a squeeze of lime.
1 cup jarred fresh tomato salsa (plus extra for garnish)
2 15 ½ oz cans black beans, drained and rinsed
2 cups chicken broth
Sour cream (for garnish)
1 lime, quartered (for garnish)
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, and then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, additional salsa, and a squeeze of lime.
Cheese Tortellini with Basil and Tomato Salad
this is the easiest salad you could ever make, i’m pretty sure. i’ve never seen a recipe for it, but this is my version. my mom likes it with penne pasta, thinly sliced red onion, minced garlic and really juicy tomatoes. try it both ways!
1 pkg frozen or fresh cheese tortellini
1 ball fresh mozzarella
About 20 leaves of fresh basil
½ pkg grape tomatoes (or 2-3 roma tomatoes, preferably from the vine)
Good Italian or Caesar dressing, or drizzle olive oil and balsamic vinegar
Cook the pasta, drain and cool. (I just rinse under cold water). Dice the mozzarella, halve the tomatoes, or dice roma tomatoes. Thinly slice basil. Toss together with a light coating of dressing. Serve cold or at room temperature.
TIP: To slice basil leaves- stack basil leaves on top of each other and roll. Then slice with a sharp knife to avoid bruising the basil.
1 pkg frozen or fresh cheese tortellini
1 ball fresh mozzarella
About 20 leaves of fresh basil
½ pkg grape tomatoes (or 2-3 roma tomatoes, preferably from the vine)
Good Italian or Caesar dressing, or drizzle olive oil and balsamic vinegar
Cook the pasta, drain and cool. (I just rinse under cold water). Dice the mozzarella, halve the tomatoes, or dice roma tomatoes. Thinly slice basil. Toss together with a light coating of dressing. Serve cold or at room temperature.
TIP: To slice basil leaves- stack basil leaves on top of each other and roll. Then slice with a sharp knife to avoid bruising the basil.
The Lady’s Chicken Noodle Soup
i’m not a great cook when it comes to the simple things. pancakes, grilled cheese, etc…i fail every time. i kept asking my mom how to make chicken noodle soup from scratch, but i couldn’t really get it right. recently i found this recipe from Paula Deen and it is the best chicken noodle soup i have ever had! (i leave out the cheese and cream.)
Stock:
1 (2 ½ to 3 lb) fryer chicken, cut up (I use 3 chicken breasts)
3 ½ quarts water
1 onion, peeled and diced
1 ½ to 2 tsp Italian seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 ½ cups uncooked egg noodles
1 cup sliced mushrooms
3 Tbs chopped fresh parsley leaves
1/3 cup cooking sherry (I substitute water or chicken broth)
2 tsp chopped fresh rosemary leaves (less if using dried)
1 cup grated Parmesan, optional
¾ cup heavy cream, optional
Seasoning salt
Fresh ground black pepper
Crusty French bread, for serving.
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Stock:
1 (2 ½ to 3 lb) fryer chicken, cut up (I use 3 chicken breasts)
3 ½ quarts water
1 onion, peeled and diced
1 ½ to 2 tsp Italian seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 ½ cups uncooked egg noodles
1 cup sliced mushrooms
3 Tbs chopped fresh parsley leaves
1/3 cup cooking sherry (I substitute water or chicken broth)
2 tsp chopped fresh rosemary leaves (less if using dried)
1 cup grated Parmesan, optional
¾ cup heavy cream, optional
Seasoning salt
Fresh ground black pepper
Crusty French bread, for serving.
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Southwest White Chili
this is a recipe from a former co-worker of mine. she made it for a chili cook-off we had at work. everyone loved it and I’m pretty sure she was a finalist! by the way, I always double this, as it only makes 4 cups.
1 Tbs olive oil
1 ½ lb boneless, skinless chicken breast, diced or cooked and shredded
¼ cup chopped onion
1 cup chicken broth
1 4oz can chopped green chiles
1 15 oz can cannellini beans, undrained
2 green onions, sliced
Southwest Spice Blend
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano leaves
½ tsp cilantro leaves
1/8 tsp ground red pepper
Heat oil in large saucepan over medium high heat. Add chicken and onions, cook 4-5 minutes.
Stir in broth, chiles and spice blend. Simmer 15 minutes
Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Jack cheese, if desired.
Or just throw everything into a crock-pot and cook.
1 Tbs olive oil
1 ½ lb boneless, skinless chicken breast, diced or cooked and shredded
¼ cup chopped onion
1 cup chicken broth
1 4oz can chopped green chiles
1 15 oz can cannellini beans, undrained
2 green onions, sliced
Southwest Spice Blend
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano leaves
½ tsp cilantro leaves
1/8 tsp ground red pepper
Heat oil in large saucepan over medium high heat. Add chicken and onions, cook 4-5 minutes.
Stir in broth, chiles and spice blend. Simmer 15 minutes
Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Jack cheese, if desired.
Or just throw everything into a crock-pot and cook.
Martha Stewart’s Lettuce Wraps
this is afton's all-time favorite dinner. she seriously begs for it once a week. i however, do not give in. we have it once a month or so. it's so delicious.
Serves 6 to 8
2 boneless whole duck or chicken breasts
1/2 cup soy sauce, plus 3 tablespoons for peanut sauce
1 large clove garlic
1 piece (3/4 inches) ginger, peeled and cut in half
2 1/4 teaspoons ground fresh chile paste
7 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
4 1/2 tablespoons peanut oil
Juice of 1 lime
6 ounces vermicelli noodles, or capellini (angel hair) noodles
1/2 cup roughly chopped, toasted Spanish or other peanuts
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 Boston or other butterhead lettuce, leaves separated
Directions
1. Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
2. In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
3. Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
4. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
Serves 6 to 8
2 boneless whole duck or chicken breasts
1/2 cup soy sauce, plus 3 tablespoons for peanut sauce
1 large clove garlic
1 piece (3/4 inches) ginger, peeled and cut in half
2 1/4 teaspoons ground fresh chile paste
7 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
4 1/2 tablespoons peanut oil
Juice of 1 lime
6 ounces vermicelli noodles, or capellini (angel hair) noodles
1/2 cup roughly chopped, toasted Spanish or other peanuts
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 Boston or other butterhead lettuce, leaves separated
Directions
1. Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
2. In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
3. Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
4. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
Caputo’s Curried Couscous Salad
this is one of my all-time favorite salads. i love to make this in the summer and eat it for lunches. it’s just the right mix of sweet and savory with a nice crunch from the pistachios. the chef, Tony Caputo owns a restaurant in Salt Lake City, Utah and does cooking segments on KSL television at noon.
1 ½ cups water
1 cup couscous
¼ cup shredded coconut
¼ cup pistachios (shelled)
1 tsp curry powder
½ cup orange juice (fresh)
3 Tbs lime juice (fresh)
1 tsp lime zest (chopped)
1 Tbs grated ginger
1 tsp salt
½ tsp pepper
2 Tbs olive oil
1 tsp sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)
In small saucepan, bring water to boil. Stir in couscous, take off heat, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, and then add curry/oil/juice mixture. Top with toasted coconut and serve.
1 ½ cups water
1 cup couscous
¼ cup shredded coconut
¼ cup pistachios (shelled)
1 tsp curry powder
½ cup orange juice (fresh)
3 Tbs lime juice (fresh)
1 tsp lime zest (chopped)
1 Tbs grated ginger
1 tsp salt
½ tsp pepper
2 Tbs olive oil
1 tsp sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)
In small saucepan, bring water to boil. Stir in couscous, take off heat, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, and then add curry/oil/juice mixture. Top with toasted coconut and serve.
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