Lasagne / Lasagna

Obviously from my posts, I like a variety of different types of food - Mexican, Asian, American, and of course Italian. My grandmother was 100% Sicilian, and I have always identified strongly with my Italian heritage. Surprisingly, she didn't cook much Italian food, but her influence on our family has inspired many recipes. My aunt originally developed this lasagna years and years ago, and my mom then took it on - whether she tweaked anything, I'm not quite sure, but I do know that I put a major wrench in it by substituting ground turkey for the beef! To be honest, most of the people who have tried this recipe don't even realize it's turkey. The only thing that tips them off is this: I'm eating it!

My aunt and mom also make a homemade sauce with it, which I've made and really enjoy, but for me, as I've mentioned before, Prego Traditional is so good that it's not worth my time to make the homemade sauce. My new favorite sauce is Trader Joe's Tomato Basil Marinara.  I only go to Trader Joe's about 4 times a year so I make sure to stock up on this sauce. I buy so much that the checker once asked me if I was buying it for an Italian restaurant.  He actually had a customer who did this before! 

The ricotta-type layer actually uses cottage cheese. I always thought this was a little strange, but it's delicious so I ever complained. Then I saw Cook's Illustrated substitute cottage cheese for ricotta in some recipes! Guess it's not that strange!

One thing this lasagna does contain is a classic St. Louis ingredient - Provel cheese.  If you do not live in the area, you probably won't be able to find this cheese (and may not even like it if you didn't grow up with it), so you may substitute mozzarella or Provolone.  

Lasagne / Lasagna

Ingredients:

For the sauce:
1 - 2 pounds ground meat (I use lean - not extra lean - ground turkey. 2 pounds if you like it a bit heartier)
homemade or store bought marinara sauce - I like a lot of sauce so I use about 40 ounces, but you may use less if desired

For the lasagna:
12 lasagna noodles
24 ounces small curd cottage cheese
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
chopped parsley (fresh or dried)
Parmesan cheese
2 - 2 1/2 cups shredded mozzarella cheese
2 cups shredded Provel cheese (if available - if not, you may substitute mozzarella or Provolone)

Directions:

1. Brown the meat in a skillet. If using ground turkey, you may want to add a teaspoon or two of olive oil.

2. Drain the meat if necessary.  Sometimes with ground turkey there isn't much liquid left to drain, and the small amount that is there may lend flavor to the sauce.

3. Add the homemade or prepared sauce of your choice to the meat and simmer for at least 30 minutes, ideally an hour or more. I find that ground turkey starts to break down if cooked too long, so I wouldn't do an all-day simmer.

4. Cook the lasagna noodles as directed on the package to al dente (use the lower time or even a minute less). When the noodles are done, I like to lay them in a single layer on pieces of waxed paper to cool until I'm ready to assemble the lasagna.

5. Place the cottage cheese, eggs, salt, pepper and parsley (to taste) in a food processor and blend until smooth.

6. To assemble the lasagna: spread about 1 cup of sauce over the bottom of a 9x13" pan then beginning layering: 3 noodles, sauce to cover, 1/3 of the cottage cheese mixture, 1/2 cup mozzarella cheese, 1/2 cup Provel cheese, and a little Parmesan cheese. Repeat layers. If your pan is not deep enough for 4 layers, 3 will suffice. For the final layer, I top with lasagna noodles, sauce, and then an extra 1/c cup mozzarella and some Parmesan.

7. If the pan is full, place it on a baking sheet lined with foil because it may spill over the sides. Bake uncovered at 350F for 45 minutes. (To make ahead, assemble but do not bake, then refrigerate or freeze. If you make ahead and refrigerate, then bake for 1 hour. If make ahead and freeze, it may take up to 90 minutes or more).

8. Remove dish from oven and let rest at least 15 minutes before cutting.

Source: My Aunt Sue and my Mom :)  

Warm Sticky Figgy Pudding Revisited

I posted this amazing recipe for Warm Sticky Figgy Pudding two years ago and promised better pictures.  I was able to capture some last year so I'm revisiting the recipe today. I make this "pudding" each year for our annual "Dickens Dinner."  It quickly became a hit the first year and will remain a staple on the menu.

This is a very rich dessert, and I only make it once a year, but it is SO worth it. The caramel sauce is an absolute must, and really, so is the ice cream.

Ina Garten had a chef friend on her show once who showed her how to make Date Toffee Pudding - the recipe I use is different because it has figs and also flecks of chocolate - to use Ina's own words against her, "how bad can that be?"

Warm Sticky Figgy Pudding

Serves 4 

Ingredients: 
For the pudding:
¾ c. dried pitted dates, chopped
¼ c dried figs, chopped
1 c. water
½ tsp baking soda
3 ½ tablespoons butter, softened
½ c superfine sugar
1 egg
1 ¼ c. self-rising flour
1 ¼ oz. dark chocolate, grated (I use Ghiradelli bittersweet chips)
Butter for the ramekins

For the sauce: 
1 c. brown sugar
1 c. heavy cream
7 tablespoons butter

For serving: 
Vanilla ice cream or whipped heavy cream (optional)

Directions: 

1. Add the dates, dried figs, and water to medium saucepan and bring to boil over medium heat. Remove the pan from heat and stir in the baking soda. Let cool for 5 minutes, then add to a blender to puree.

2. Using a hand or stand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture, and the chocolate.

3. Pour the batter into buttered ramekins filling halfway. I divided the batter equally into 4 ramekins. (At this point, I wrap the ramekins in plastic wrap and take them to my sister's house, refrigerate them during dinner, then bake them. They turn out perfect! You may bake them immediately if that works with your schedule.)

4. Bake at 350F for 20 – 25 minutes.

5. To prepare the sauce, stir the sugar and cream in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat to a boil, then reduce and simmer 5 minutes. Add the butter and stir until incorporated. (I make this at home and take it to my sister's. Then I reheat the sauce prior to spooning it over the cakes).

6. Remove the ramekins from the oven and let stand for 10 minutes. Serve in the ramekin or unmold each cake onto a serving plate. With a paring knife, cut a cross in the center of each cake. Pour the sauce over the pudding and allow it to soak in slightly, then top with more sauce as desired.

7. Serve warm topped with ice cream or whipped cream and enjoy! I highly recommend vanilla ice cream :-)

Source: Adapted from FoodNework.com – Ultimate Recipe Showdown

Note: The original recipe said it serves 4, but the reviews said it made much more so I cut the recipe in half and it was just right for 4 servings (meaning the recipe on FoodNetwork probably makes 8 servings rather than 4!)

Soy-Free Chicken Fried Rice (MSPI)

As I've mentioned here and here, when I was eating dairy/soy-free (MSPI diet), I had to completely revamp our meals. Several of the dairy/soy-free dinners were so good that they have stuck around as staples in our rotation. This Chicken Fried Rice is one of them. You can serve it with soy sauce on the side if you don't have a sensitivity to soy, or if there are members of the family that can tolerate it.  Bob usually puts soy sauce and sriracha sauce on it.

Authentic fried rice is made from day-old rice. Since I usually serve the Spicy Honey-Brushed Chicken Thighs with rice, I make a double batch so I have leftover rice for this recipe the next night.

I prefer chicken thighs for this recipe but have used chicken breasts before and they work too; it's just a matter of personal preference.

Soy-Free Chicken Fried Rice (MSPI Friendly)

Ingredients:
2 tablespoons Canola oil, plus extra for cooking chicken
1 pound boneless, skinless chicken thighs
salt and pepper to taste
coarse salt
3 large eggs
2 teaspoons water
4 green onions, thinly sliced
1 garlic clove, minced
3 tablespoons rice vinegar
1 1/2 cups frozen peas, thawed
4 cups cooked rice (day-old leftover rice is best)

Directions:

1. Drizzle Canola oil in a large nonstick skillet and heat over medium-high heat. Season chicken thighs with salt and pepper and place in pan "pretty" side down.  Cook until starting to brown and then flip to finish cooking completely. Remove chicken to a plate until cool enough to handle, shred, and set aside in a warm place.  Set pan aside for use in step 3.

2. In a smaller (medium-sized) nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. If desired, carefully flip over for a few seconds. Transfer to a plate; when cool enough to handle, cut into strips.

3. In large skillet, heat remaining tablespoon oil over medium heat. Add scallions and garlic; cook until fragrant, about 1 minute. Add rice; season with salt to taste. Cook, stirring often, until very hot, about 5 minutes. Add vinegar, peas, eggs, and shredded chicken; cook until very hot, about 2 minutes.

Source: Adapted from Martha Stewart

Spicy Honey-Brushed Chicken Thighs (MSPI)

I mentioned in this post that I had to be dairy-free soy-free for several months when Ella was a new baby. One of our favorite dinners that I found when searching for MSPI Friendly recipes is this recipe for Spicy Honey-Brushed Chicken Thighs. We all love these, and I continue to make them despite no longer having to be dairy/soy-free.  I usually serve them with plain, steamed rice and sautéed sugar snap peas. I will soon post my favorite MSPI Friendly Fried Rice recipe that I make using the leftover rice from this dinner!

Spicy Honey-Brushed Chicken Thighs

Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika (I used smoked paprika)
1/4 teaspoon ground red pepper (cayenne - can reduce if sensitive to spice)
~ 1 pound skinless, boneless chicken thighs
Canola cooking spray (that does not contain soy) or Canola oil
6 tablespoons honey
2 teaspoons cider vinegar

Directions:
1. Preheat broiler. Cover a baking sheet with foil and spray with Canola cooking spray or brush with Canola oil.

2. Combine first six ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on pan.

3. Broil chicken 5 minutes on each side.

4. Meanwhile, combine honey and vinegar in a small bowl, stirring well.

5. Remove chicken from oven; brush half of the honey mixture on chicken. Broil 1 minute.

6. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Source: MSPI Mama, adapted from Cooking Light

New England Sausage and Dried Cranberry Stuffing

Now that Halloween is officially over, it's time to start getting our Thanksgiving menus together. We always have our traditional Thanksgiving Dressing on Turkey Day, but a few years ago when my we started having a December "Dickens Dinner" with my sister's family, I started making this New England Sausage and Dried Cranberry Stuffing. Since I don't eat pork, I substitute chicken or turkey sausage and even the pork-eaters love this stuffing. Whether you're looking for a new recipe for Thanksgiving or one of the many holiday dinners ahead of us, this recipe is worth trying!

New England Sausage and Dried Cranberry Stuffing

Serves 5 - 6 

Ingredients: 
6 cups white bread, cut into 3/4-inch cubes
1/2 pound sausage, casings removed (traditional, chicken, or turkey)
1/4 stick butter
3 cups onion
1/2 pound tart green apples (or your choice), peeled, cored, chopped
1 cup celery, chopped
1/2 tablespoon poultry seasoning
1/4 cup dried cranberries
1 tablespoon dried parsley
1 1/2 eggs, beaten
3/4 cup chicken broth 

Directions:
1. Place bread cubes on a large baking sheet and bake until slightly dry, about 15 - 20 minutes. Cool completely. You can also leave the cubes out overnight to dry.

2. Sauté the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Pour off any drippings from the skillet.

3. Using the same skillet, melt the butter. Add the onions, apples, celery, and poultry seasoning to the skillet. Sauté until onions are softened, about 5 – 8 minutes.

4. Mix in dried cranberries. Add the mixture to the sausage, then mix in the bread, eggs, and parsley. Season stuffing to taste with salt and pepper. Add the chicken broth to moisten stuffing depending on how most you like it (can be prepared one day ahead. Cover and refrigerate).

5. Butter a baking dish (I used a 7 x 11-inch glass dish). Transfer stuffing to the dish, cover, and bake at 350F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Source: Adapted from The Food Channel.com

Notes: I halved the original recipe, which serves 10. It calls for 4 teaspoons of chopped fresh rosemary (so that would be 2 teaspoons for the half batch) and the parsley to be fresh. Due to personal preference, I omitted the rosemary and substituted dried parsley.

Dairy-Free Soy-Free Brownies (MSPI)

When Ella was a month old, she had a very scary vomiting incident that resulted in us taking her to the pediatric ER. Thankfully, she just had severe acid reflux. Medicine helped a little, but the most dramatic change happened after I removed dairy and soy proteins from my diet. I was happy to do what I could to help her while still nursing, but it was so difficult!  Try finding prepared food that does not contain soybean oil or soy lecithin***(see note below). Even my favorite pasta sauce from Trader Joe's was off limits. My saving grace was stumbling across the blog called MSPI Mama.  

MSPI stands for Milk Soy Protein Intolerance.  This is not lactose intolerance, which is the inability to break down milk sugar, but rather an intolerance/allergy to milk proteins, which are closely mimicked by those in soy. It's actually pretty common in young babies and they usually grow out of it and are able to tolerate dairy proteins just fine. I had to be dairy/soy-free for about 4 months before being able to introduce them in small quantities. For what it's worth, Ella is now completely tolerant of dairy and soy - one of her favorite foods is cheese!

During those months, I had to completely overhaul how I cooked.  Most of my recipes were off limits or had to be majorly revised.  I never thought of myself as heavily dependent on dairy, but I guess I am.  I felt very overwhelmed at the beginning and finding MSPI Mama was the biggest help. She has so many recipes that are MSPI friendly - even desserts!  Once I identified a core group of recipes, I felt more in control and things became easier. Eating at restaurants, however, did not become easier and is one of the biggest challenges of MSPI. So many restaurants use soybean oil or butter (dairy) in things you wouldn't suspect.

This brownie recipes is one that I made quite often while eating the MSPI diet. The sugar cravings while nursing are no joke and still being able to enjoy desserts was a must.  I figured I needed to "pay it forward" to other moms out there, frantically Google-ing for MSPI-safe recipes (likely while their new babies scream in their arms). I will be posting a handful of my favorite recipes - ones that are so good that they continue to be in our meal rotation despite the restrictions no longer being in place.  These brownie are one of those recipes.  They are so chocolatey and fudgey and have a  nice crisp top on them. You certainly won't feel deprived eating these!


***Note: many people with a soy sensitivity can still eat soybean oil and soy lecithin but at the beginning I had to eliminate everything and then add things back.

Dairy-Free Soy Free Brownies (MSPI Friendly)

Ingredients:
1/2 cup Canola oil
1 cup white sugar
1 teaspoons vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:
1. Preheat oven to 350F. Grease a 9 x 9-inch baking pan.

2. In a medium bowl, mix together the oil, sugar and vanilla. Beat in the eggs.

3. In a separate bowl, combine flour, cocoa, baking powder and salt; gradually stir into the egg mixture until well blended.

4. Spread the batter evenly into the prepared pan. Bake for 20 - 25 minutes, or until the brownies begin to pull away from the edges of the pan.

5. Let cool completely on a wire rack then place in refrigerator to cool down even more. The brownies are best when they've had time to cool and develop their flavor.

Source: MSPI Mama, adapted from AllRecipes.com

Baked Ziti

I started making this Baked Ziti when Bob and I were on a Sopranos kick many, many years ago. We had rented the last season from mail-order Netflix and watched multiple episodes a night. It was the influence of the Sopranos that led Bob to start referring to this recipe as "Meghan's Effing Ziti." Anyone who has seen this show will understand why. This makes a big pan of ziti - enough for the two of us for dinner and leftovers for lunch the rest of the week, so I like to make it on Sundays or Mondays. It's a great "Meatless Monday" meal!

Baked Ziti

Ingredients:

1 tablespoon olive oil

6 garlic cloves, minced

1/4 teaspoon red pepper flakes

Salt and ground black pepper

1 28-ounce can crushed tomatoes

3 cups water

12 ounces ziti (3 3/4 cups)

1/2 cup heavy cream (I usually use milk or fat-free half-and-half)

1/2 cup grated Parmesan cheese

1/4 cup minced fresh basil (or 1 tablespoon + 1 teaspoon dried)

1 cup shredded mozzarella cheese

Directions:

1. Adjust oven rack to middle position and heat oven to 475F.

2. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.

3. Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. (At this point, I transfer the pasta to a 13x9-inch Pyrex dish). Sprinkle mozzarella evenly over pan. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Source: Adapted from The Best 30 Minute Recipe cookbook