Mushroom Lasagna

Guess what doesn't work very well?  Trying to make a lasagna during the height of Halloween.  So while I wouldn't necessarily recommend preparing this dish with the doorbell going off every few minutes, I imagine it would be fairly simple under normal circumstances.  I adapted it a bit from the one published by Martha Rose Shulman in The New York Times.  She recommends using no-boil lasagna noodles, but cooking them just a bit.  I skipped this step (chalk it up to exhaustion from all the trick-or-treaters) and, while the edges were not as soft as I would have liked, the lasagna as a whole still turned out well.

Mushroom Lasagna
Makes 6 servings



For the mushrooms:

• 1 oz dried porcini or shiitake mushrooms
• 1 Tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 to 3 garlic cloves, minced
• 1 pound crimini mushrooms, sliced (these are also sold as "Baby Bellas")
• Salt
• ½ cup fruity red whine, such as Côtes du Rhône or Syrah (I just used the bottle of red that we had open)
• 1 tsp dried thyme
• Freshly ground pepper

For the béchamel:

• 2 Tbsp extra-virgin olive oil
• 2 Tbsp minced shallot or onion
• 2 Tbsp sifted all-purpose flour
• 2 cups low-fat milk
• Salt and freshly ground pepper

In addition:

• 9 no-boil lasagna noodles
• 4 oz Parmesan cheese, grated

1. Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them.  Let soak for 30 minutes, while you prepare the other ingredients.  Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms.  Squeeze the mushrooms over the strainer to extract all the flavorful juices.  If using shiitakes, cut away and discard the stems.  Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand.  Squeeze dry and set aside.  Chop coarsely.  Measure out 1 ½ cups of the soaking liquid and set aside.
2. Heat 1 Tbsp olive oil in a large, heavy skillet over medium heat and add the onion.  Cook, stirring often, until tender, 3 to 5 minutes.  Add the garlic, stir together for about 30 seconds, and then add the fresh and reconstituted mushrooms.  Salt to taste.  Cook, stirring often, until the mushrooms begin to soften and sweat, about 5 minutes.  Add the wine and turn the heat to high.  Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes.  Add thyme and stir in the mushroom soaking liquid.  Bring to a simmer, add salt, and cook over medium-high heat, sitrring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes.  Remove from the heat, stir in some freshly ground pepper, taste, and adjust salt.
3. To make the béchamel, heat 2 Tbsp olive oil over medium heat in a heavy saucepan.  Add the shallot or onion and cook, stirring, until softened, about 3 minutes.  Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling but not browned.  It should have the texture of wet sand.  Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.  Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste.  Season with salt and pepper.  Strain while hot into the pan with the mushrooms.
4. Preheat the oven to 350˚F.
5. Oil or butter a 2-quart rectangular baking dish.  Spoon a thin layer of béchamel and mushrooms into the bottom of the dish.  Top with a layer of noodles.  Spread a layer of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan.  Repeat two more times, ending with a layer of the mushroom/béchamel mixture topped with Parmesan.  Cover with foil and place in the oven; bake for 30 minutes.  If you want the edges of the noodles crispy and the top lightly browned, remove the foil and continue to bake uncovered for 5 to 10 minutes more.  Serve hot or warm.

Pasta with Butternut Squash and Goat Cheese

I took a small vacation from blogging, but I'm back!  This recipe is adapted from Giada De Laurentiis.  I also borrowed her picture - the one I took looked gross, which just isn't fair to food that is so delicious.  Whole Foods hid all the fresh butternut squash outside, so I resorted to frozen squash.  It still tasted good, but just didn't look so pretty.  As a side note, the food also held up well in the fridge for a few days, which I appreciate as a firm leftover lover.

Pasta with Butternut Squash and Goat Cheese
Makes 6 servings


Cooking spray
1 (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch cubes
1 onion, diced into ½-inch pieces
2 tsp olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 oz whole-wheat penne pasta
1 packed cup chopped fresh basil leaves
7 oz low-fat goat cheese, crumbled (Whole Foods has this, I promise)
1 oz Parmesan, grated (about ¼ cup)

1. Put an oven rack in the upper third of the oven.  Preheat to 425˚F.
2. Spray a baking sheet, liberally, with cooking spray.  Set aside.
3. Mix the squash and onion together and arrange in a single layer on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper to taste.  Bake for 40 to 45 minutes until the vegetables are gold and cooked through.  Remove from the oven and set aside to cool slightly.
4. While the squash mixture is cooling, bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain and reserve about 1 cup of the pasta water.
5. Put the pasta, goat cheese, and pasta water in a large serving bowl.  Toss until the cheese has melted and forms a creamy sauce.  Add the squash and onion mixture and the basil.  Toss well and season with salt and pepper to taste.  Garnish with Parmesan and serve.

Provolone Stuffed Eggplant "Meatball" Subs

Meatless meatballs are a healthy alternative to those made with beef or pork, and these are plenty flavorful. They're also a great way to incorporate an additional serving of vegetables to your diet!  I got a bit lazy when I made my sub tonight - I didn't broil it - but in the future, I plan to rub the edge of the bread with garlic and broil for a few minutes before eating.  Yum!


One last note.  When I talk about "scooping" the bread, I just mean that I discard the inside part of the bread and keep the crust.  It's a way to lower the calories without losing the flavor.

Recipe comes from Healthy. Delicious.


Provolone Stuffed Eggplant "Meatball" Subs
Makes 4 servings


2 globe eggplants
½ cup Italian seasoned breadcrumbs
1 oz Parmesan cheese, grated
1 egg, slightly beaten
2 oz reduced-fat provolone (I used Sargento)
12 oz crusty French bread, "scooped" and cut into 4 pieces
1 cup tomato sauce with mushrooms

1. Preheat oven to 350˚F.
2. Peel the eggplants and then use the coarse side of a box grater to shred it.  Toss the shredded eggplant with 1 tsp kosher salt and use your hands to squeeze out as much moisture as you can.
3. Add the shredded eggplant to a bowl with the breadcrumbs, Parmesan, and egg.  Mix the ingredients together; the mixture should be moist but not too soggy.  If needed, you can add more breadcrumbs.
4. Arrange the provolone cheese slices into a stack and cut into 12 cubes.
5. Divide the eggplant mixture into 12 equal portions.  Form each portion into a ball.  Use your thumb to make an indentation in each ball and tuck a cube of the provolone inside.  Roll the balls to seal the provolone inside.
6. Place the eggplant balls on a baking sheet (it's helpful to coat the sheet with nonstick spray first).  Bake for 15 minutes, or until the bottoms have turned golden brown.  Turn the eggplant balls and bake for an additional 10 minutes to brown the other side.
7. To assemble the subs, rub the cut edge of the bread with garlic, add 3 eggplant "meatballs" and  ¼ cup of pasta sauce, and broil just long enough to toast the bread (about 3 minutes).  You can also top the sub off with another slice of provolone.

Spinach, Chive, and Ricotta Linguini

This easy pasta recipe--another one from Bethenny Frankel--seems quite elegant but takes only a few minutes to prepare.  I used fresh spinach linguini from Whole Foods but regular or whole-wheat linguini (fresh or not) tastes just as good.  Finally, a note on portion sizes: I like to keep pasta portions small, and fill up with veggies or a salad on the side.

Spinach, Chive, and Ricotta Linguini
Makes 4 servings


1 Tbsp pine nuts
Salt and pepper, to taste
½ oz spinach-flavored or other linguini
1 Tbsp olive oil, divided
1 bag baby spinach, washed
1 clove garlic, minced
½ cup fat-free ricotta cheese
¼ cup freshly grated Parmesan, plus additional for finishing
1 Tbsp chopped chives (I used freeze-dried chives)

1. In 1 tsp olive oil, toast the pine nuts briefly in a small nonstick skillet over medium-high heat.  Stir constantly and watch closely because they can burn quickly.
2. Bring a pot of salted water to boil and cook the pasta according to package directions.
3. Meanwhile, heat remaining 2 tsp olive oil in a large nonstick pan over medium heat.  Add spinach and garlic and sauté until the spinach is wilted, then season with salt and pepper and turn off the heat.
4. When the pasta has finished cooking, add it to the cooked spinach with a slotted spoon.  Add one spoonful of pasta water, stir in ricotta and Parmesan cheeses, and toss well.  Season with additional salt and pepper if desired.
5. Divide into four portions and sprinkle evenly with pine nuts, chives, and additional Parmesan.  Serve hot.

Tofu Pad Thai

I'm a total sucker for this classic Thai dish, but I hate all the grease that comes with it in restaurants!  I've done a bunch of experimentation with the recipe, and this version has been my favorite so far.  It's cobbled together from so many different recipes that I don't think I can cite any one specifically.

Tofu Pad Thai
Makes 6 servings


Cooking spray
8 oz flat rice noodles, dried
1 Tbsp tamarind paste
4 cloves garlic, minced
½ tsp ground ginger
2 Tbsp fish sauce
½ Tbsp oyster sauce
1 tsp honey
Juice from 1 lime
¼ tsp toasted sesame oil
¼ tsp salt
¼ tsp black pepper
2 Tbsp reduced-fat peanut butter
2 cups broccoli, small florets
2 cups carrots, sliced
2 cups mung bean sprouts
14 oz light firm tofu, drained
2 eggs, beaten
3 Tbsp peanuts, chopped
Cornstarch
1 tsp vegetable oil

1. Cook noodles according to package directions.  Be careful not to overcook rice noodles, because they turn into a mushy mess.
2. Meanwhile, drain the tofu.  I like to place a stack of plates on top to drain it more thoroughly.  Slice and coat lightly with cornstarch.
3. In a large nonstick skillet, heat vegetable oil over medium-high heat.  Add tofu and cook until golden brown, turning occasionally.  Don't fuss with it too much - tofu takes awhile to cook.  (The cornstarch helps make it a bit crispier without deep-frying).
4. While the tofu is cooking, prepare the sauce by mixing the tamarind paste, garlic, ginger, fish sauce, oyster sauce, honey, lime juice, sesame oil, salt, pepper, and peanut butter.  Set aside.
5. Remove tofu, and add broccoli and carrot to skillet.  Sauté until tender.  I like to add a few tablespoons of water and cover loosely with a lid to help steam the vegetables.
6. Finally, when vegetables are done, move to the side and cook eggs to a soft scramble.
7. Combine all ingredients and stir in sauce.  Top with bean sprouts and chopped peanuts.

Sloppy Joes

This is one of my favorite recipes.  Sloppy Joes are great comfort food and the meal comes together in about a half-hour.  And if you haven't figured it out yet, I love beef recipes :)

Sloppy Joes
Makes 4 servings


1 medium onion, chopped
1 green bell pepper, chopped
¾ pound lean ground beef (7% fat)
2 cups tomato sauce
2 Tbsp tomato paste
1 Tbsp mustard
1 tsp chili powder
2 tsp Worcestershire sauce
½ tsp salt
½ tsp sugar
½ tsp dried oregano
1/8 tsp black pepper
4 hamburger buns, white or whole-wheat

1. Heat a large nonstick skillet over medium heat.  Add onion, green pepper, and ground beef, and cook until beef is browned, stirring to crumble.
2. Stir in tomato sauce, tomato paste, mustard, chili powder, Worcestershire sauce, salt, sugar, oregano, and pepper; reduce heat to medium-low.  Cover and cook for 15 minutes, stirring occasionally.
3. Spoon beef mixture on to each bun and enjoy!

Red Velvet Cheesecake Brownies

These little brownies were my impromptu contribution to a last-minute football-watching party on Monday night.  Though I may not have been pleased with the game's result, I was quite pleased with my dessert.

Red Velvet Cheesecake Brownies
Makes 16 servings


1 stick butter
2 oz dark chocolate, coarsely chopped
1 1/3 cup sugar, divided
3 eggs
1 ½ tsp vanilla extract, divided
1 ½ tsp red food coloring
2/3 cup all-purpose flour
¼ tsp salt
8 oz fat-free cream cheese

1. Preheat oven to 350˚F.  Line an 8- or 9-inch square baking pan with aluminum foil and grease lightly.
2. In a small, heatproof bowl, melt butter and chocolate together.  Stir with a fork until very smooth.  Set aside to cool for a few minutes.
3. In a large bowl, whisk together 1 cup sugar, 2 eggs, 1 tsp vanilla extract, and the red food coloring.  Add in the chocolate mixture and stir until smooth.  The batter should be read.  Add flour and salt into the bowl and stir until everything is just combined and no streaks of dry ingredients remain.
4. Pour into prepared pan and spread into an even layer.
5. For cheesecake mixture, beat together cream cheese, remaining sugar, egg, and ½ tsp vanilla extract until smooth.  Drop mixture in dollops onto prepared brownie batter.  Gently swirl two batters with a butter knife.
6. Bake for 35 to 40 minutes, until brownies and cheesecake are set.  A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
7. Cool in the pan completely before slicing and serving, either at room temperature or chilled.  Brownies can be refrigerated, covered, for several days.