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.

Chana Masala

I was pleasantly surprised by how quickly this recipe came together!  The longest part was making the rice, which I let cook while I prepared everything else.  The lemon gave it a nice kick and the spices gave it great flavor without making it gritty.  Enjoy!

Recipe courtesy of Eating for England.


Chana Masala
Makes 4 servings


½ Tbsp vegetable oil
1 medium onion, minced
1 clove garlic, minced
1 tsp fresh grated ginger
½ Tbsp ground coriander
1 ½ tsp ground cumin
1/8 tsp cayenne pepper
½ tsp ground turmeric
1 tsp paprika
½ tsp garam masala
15 oz canned diced tomatoes
15 oz canned chickpeas, drained and rinsed
½ lemon, juiced
2 cups brown rice, cooked
1 cup fat-free Greek yogurt
Salt and pepper, to taste

1. Combine 2/3 cup brown basmati rice and 1 1/3 cups water in a saucepan and bring to a boil.  Stir once, cover, and reduce heat to low.  Let simmer until all water is absorbed, then fluff rice.
2. Meanwhile, heat oil in a large skillet.  Add onion, garlic, ginger, and pepper to taste and sauté over medium heat until translucent (about 5 minutes).
3. Turn heat down to medium-low and add the spices (coriander, cumin, cayenne, turmeric, paprika, and garam masala).  Cook onion mixture with spices for 1-2 minutes, and then add the tomatoes.
4. Add 1/3 cup water and chickpeas, and simmer mixture, uncovered, for 10 minutes.  Stir in salt and lemon juice.
5. Serve with ½ cup fluffy brown basmati rice and top with ¼ cup Greek yogurt.

Quinoa Burgers with Tzatziki

I'm sorry for not posting more recipes last week!  I made a rather sorry attempt at pad see ew that wasn't worth sharing - that recipe is definitely still under development.


Anywayyyy... tonight I made quinoa burgers with tzatziki.  I already sang the praises of quinoa, but I'll do it again here: even though these "burgers" are meat-free, they still have plenty of protein!  And if you make them during the summer, zucchini makes a nice substitution for the carrot.

Recipe courtesy of Eating Well...Living Thin.


Quinoa Burgers with Tzatziki
Makes 4 servings


Burgers:
     2/3 cup quinoa, uncooked
     ¾ cup low-fat cheddar cheese, shredded
     ½ cup fat-free cottage cheese
     1 medium carrot, finely grated
     3 eggs
     3 Tbsp all-purpose flour
     2 green onions, including white parts, sliced
     ½ tsp sugar
     ¼ tsp black pepper
     ¼ tsp ground cumin
     1/8 tsp salt
     1/8 tsp garlic powder
     2 tsp olive oil for frying
Tzatziki:
     ¾ cup fat-free Greek yogurt
     3 Tbsp fat-free sour cream
     1 small cucumber, peeled, seeded, grated, and squeezed of excess water
     ½ tsp sugar
     1 tsp dried dill weed
     Kosher salt and black pepper to taste

1. Cook the quinoa in 4/3 cup of water, according to package directions.
2. While the quinoa cooks, prepare the tzatziki: blend yogurt, sour cream, grated cucumber, sugar, and dill weed.  Season with salt and pepper to taste, and chill.
3. To make the burgers, combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
4. Heat a frying pan and olive oil over medium heat.  Form 8 patties that are about ½ inch thick.  Fry until golden brown (about 4 minutes per side).

Penne with Roasted Asparagus and Balsamic Butter

Ready in less than 30 minutes, very flavorful, and on the healthy-ish end of the pasta spectrum.  And it includes a vegetable!  I'm also officially obsessed with the balsamic butter, and plan on brainstorming other ways to eat it.

PS - recipe is from Food and Wine.


Penne with Roasted Asparagus and Balsamic Butter
Makes 4 servings


1 pound fresh asparagus spears
2 tsp olive oil
¾ tsp salt
½ tsp freshly ground black pepper
½ cup balsamic vinegar
1 tsp brown sugar (light or dark)
8 oz whole-wheat penne pasta
1 Tbsp butter
1/3 cup plus 4 Tbsp freshly grated Parmesan cheese

1. Heat oven to 400˚F.  Snap the tough ends off the asparagus; cut into 1-inch-long pieces.  Place the asparagus on a rimmed baking sheet and toss with olive oil, ¼ tsp salt, and ¼ tsp pepper.  Roast until tender (about 10 minutes).  Remove from oven and set aside.
2. While the asparagus is roasting, put vinegar in a small saucepan.  Simmer over medium to medium-high heat until the vinegar is reduced to about 3 Tbsp (10 to 15 minutes).  Stir in the brown sugar and remaining ½ tsp pepper, and remove from heat.  Swirl in butter and stir to mix.
3. Cook the penne according to directions; drain and return to pot.  Add the asparagus and stir in the balsamic butter.  Add 1/3 cup Parmesan and remaining ½ tsp salt.  Top each serving with 1 Tbsp Parmesan and serve.

Spinach, Mushroom, and Pesto Lasagna

I'm already being slow at posting new recipes.  Uh oh!  But to my credit, it was quite the hectic week.  My fellow East Coasters will understand--Bethesda is not used to earthquakes and hurricanes.


Anyway, I made this lasagna (found on Pinterest and adapted from The Other Side of 50) last week.  I cut the fat by using less oil and cheese and didn't feel deprived at all.  Next time, though, I may use less ricotta and more Parmesan.  Everything is better with more Parmesan.  You can't go wrong with its sharp, nutty flavor!


By the way, Pinterest is my latest obsession.  It's like a digital bulletin board that you can use to bookmark ideas for home decor, recipes, fashion, etc.  I can't get enough of it!

Spinach, Mushroom, and Pesto Lasagna
Makes 8 servings

9 no-cook lasagna noodles
10 oz chopped frozen spinach, thawed and squeezed dry
1 ¾ cups fat-free ricotta cheese
1 egg
½ tsp garlic powder
Salt and pepper
1 Tbsp olive oil
1 Tbsp butter
2 cups onion, diced
1 red bell pepper, seeded and diced
Dash of crushed red pepper flakes
8 oz button mushrooms, coarsely chopped
2 cloves garlic, minced
4 Tbsp all-purpose flour
2 ½ cups fat-free skim milk
½ cup basil pesto (I used Whole Foods brand, but feel free to make your own if you're feeling more ambitious!)
1 ¼ cup part-skim mozzarella (I used slices, but shredded works too)
¼ cup freshly grated Parmigiano-Reggiano

1. Preheat oven to 350˚F.  Spray a casserole dish with cooking spray.
2. In a medium-sized mixing bowl, combine the spinach, ricotta cheese, garlic powder, and egg.  Season with salt and pepper and set aside.
3. In a large skillet, heat olive oil and butter over medium heat.  Add the onions and bell pepper, season with salt, pepper, and crushed red pepper flakes, and sauté until onions are translucent (6 to 7 minutes).  Add the mushrooms and continue to sauté until mushrooms lose their moisture (another 5 to 7 minutes).  Add the garlic and sauté for another 1 to 2 minutes.  Sprinkle the flour over the vegetables and stir to combine.  Continue cooking and stirring over medium heat for 2 minutes.  Add the milk and bring to a boil, then reduce heat and simmer until sauce has thickened a bit.  Remove from heat and stir in ½ cup minus 2 Tbsp pesto.  Taste and season with salt and pepper as needed.
4. Spoon the remaining 2 Tbsp of pesto into the prepared baking dish and spread into a thin layer.  Lay 3 noodles on top of the pesto.  Top with 1/3 of the basil cream sauce and spread to cover noodles.  Spread 1/3 of the ricotta mixture on top of the sauce, and then top ricotta with 1/3 of the mozzarella.  Repeat layers two more times, and finish with Parmesan cheese.
5. Cover tightly with aluminum foil.  Bake for 25 minutes, and then uncover and bake for 25 minutes more, until bubbly and browned.  Let sit 10 to 15 minutes before serving.

Faux Pancakes

Confession #1: I watch the Real Housewives franchise and (perhaps even more embarrassing) Watch What Happens Live with Andy Cohen (except he is the best).  


Confession #2: I love Jill Zarin and Bethenny Frankel equally.


Confession #3: I bought two of Bethenny Frankel's books (Naturally Thin and The Skinnygirl Dish).  And when I found this recipe in Naturally Thin, I felt completely validated in my love for her.

I LOVE breakfast food, and I have a terrible sweet tooth.  But I also try to steer clear of pancakes because of the inevitable sugar crash that follows later in the day.  This recipe provides the best of both worlds.  It's a fantastic protein-rich breakfast for when you are craving something sweet.  Adding the sugar to the egg mixture helps it crisp up, and the vanilla extract gives a nice flavorful touch.  Normally I try to actually keep it in the shape of a pancake, but on this particular morning I messed up on the flip (whoops!).  Oh well, I'm learning.  And it tastes just the same!

Faux Pancakes
Makes 1 serving


2 egg whites
1 egg
¼ tsp vanilla extract
1 tsp raw sugar
½ cup fresh strawberries
1 ½ Tbsp maple syrup

1. Heat a nonstick pan over medium-high heat; spray with cooking spray.
2. In a bowl, mix egg whites, egg, vanilla extract, and sugar.  Pour the egg mixture into the pan and stir lightly.
3. When the egg mixture is firm on one side, carefully flip it over.  Sometimes it helps to run a spatula around the edge to loosen it up first.
4. Once the egg mixture is fully cooked and fluffy, carefully move it to a plate.  Top with fresh fruit and maple syrup.

Black Bean Quesadillas

I never imagined that a veggie quesadilla could be so satisfying, but this one hits the spot!  It's salty, comes together quickly, and just plain delicious.  This recipe comes courtesy of the Curvy Carrot.

Black Bean Quesadillas
Makes 2 servings


1/3 cup corn kernels, fresh or frozen & thawed
2 1/4 tsp vegetable oil
1/3 cup red onion, minced
1 clove garlic, minced
1/4 tsp chili powder
1/3 cup canned black beans, drained and rinsed
2 tsp fresh lime juice
Kosher salt
2 large (or 4 medium) fat-free flour tortillas
1/2 cup reduced-fat Mexican-style cheese, shredded (I used Weight Watchers brand)
Fat-free sour cream
Salsa

1. Heat a 10-inch nonstick skillet over medium-high heat until hot (about 2 minutes).  Add the corn and cook, stirring occasionally, until kernels begin to brown and pop (3 to 5 minutes); transfer corn to a medium-sized bowl.
2. Heat 1 1/2 tsp vegetable oil in the now-empty skillet over medium heat; add red onion and cook, stirring occasionally, until softened (about 3 minutes).  Add garlic and chili powder and cook until fragrant (about 1 minute); stir in beans and cook until heated through (about 1 minute).
3. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.  Transfer mixture back to bowl and stir in lime juice.  Season to taste with salt.
4. Return pan to medium heat.  Place one tortilla in skillet and toast until soft and puffed slightly at edges (about 2 minutes).  Flip tortilla and toast 1 to 2 minutes longer; remove and slip onto cutting board.  Repeat with remaining tortilla(s).
5. To assemble the quesadillas, divide the cheese and corn/bean mixture evenly among the tortillas, leaving a 1/2-inch border around the edges.  Fold tortillas in half and press to flatten.  Brush one surface of each quesadilla with oil and sprinkle lightly with salt.
6. Place quesadillas in skillet, oiled sides down, and cook over medium heat until crisp and well browned (1 to 2 minutes).  Brush second surface with oil, sprinkle lightly with salt, and flip to brown other side.
7. Serve with fat-free sour cream and salsa!