Serves 6 to 8
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
t tsp crushed garlic
6 cups vegetable broth (I just chicken broth)
1/2 cup chopped green beans
1-1/2 cups chunked potatoes
1-1/2 cups shredded cabbage
One 14-1/2 ounce can chopped tomatoes
One 8-ounce can tomato sauce
One 15-ounce can chickpeas, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup parsley
1-1/2 teaspoons basil
Freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta *** (Use elbow or bow tie or a small pasta of some kind. Also, don't add any more then directed as the pasta really expands)
1. Put the onion, celery, carrots and garlic in a large pot with 1/4 cup of the broth. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes, until vegetables soften slightly.
2. Add the remaining 5-3/4 cups broth and the green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini beans, parsley, basil and pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.
3. Add the pasta, stir well and continue to cook for about 15 minutes or until the pasta is tender.
Saturday, October 31, 2015
Wednesday, October 28, 2015
Zucchini Lasagna with Spicy Turkey Meat Sauce
Ingredients: (serves about 8)
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce REALY thickens up. Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer uncovered. Serve with a side salad. Makes 8 generous servings.
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce REALY thickens up. Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer uncovered. Serve with a side salad. Makes 8 generous servings.
Apple, Cheddar and Pastrami Grilled Cheese
3 Tbs. apple butter
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
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