LASAGNA WITH SAUSAGE & KALE
Original recipe here.
Ingredients:
12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced
1 to 2 bunches kale (1 ½ pounds), thick stems removed
Coarse salt and pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry tomatoes, halved
3 cups part-skim ricotta cheese
½ cup finely grated Parmesan cheese
Directions:
Preheat oven to 400. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.
ROSEMARY CHICKEN WITH ARUGULA AND WHITE BEANS
Original recipe here.
Ingredients:
2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, chopped
5 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
2 teaspoons Dijon mustard
1 15.5-ounce can cannellini beans, rinsed
4 cups baby arugula (about 3 ounces)
1/4 small red onion, thinly sliced
Directions:
In a 9-by-13-inch baking dish, whisk together the vinegar, rosemary, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken and turn to coat. Refrigerate, covered, for 30 minutes.
Meanwhile, in a large bowl, whisk together the mustard, 2 tablespoons of the remaining oil, and ½ teaspoon each salt and pepper. Add the beans, arugula, and onion and toss to combine.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Remove the chicken from the marinade (discard the marinade) and cook until cooked through, 6 to 8 minutes per side. Serve the chicken with the arugula and beans.
[NEW!] SLOW COOKER CURRIED LENTILS WITH CHICKEN AND POTATOES
Original recipe here.
Ingredients:
1 ½ cups red lentils or yellow split peas
1 ½ pounds russet potatoes (about 2 peeled and cut into 1-inch pieces)
1 medium onion, chopped
2 garlic cloves chopped
2 teaspoons curry powder
1 teaspoon chopped fresh ginger
Kosher salt and black pepper
4 cups low-sodium chicken broth
6 boneless, skinless chicken thighs
2 tablespoons fresh lime juice, plus lime wedges for serving
¾ cup plain yogurt
Directions:
In a 4 to 6 quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1 ¼ teaspoon pepper. Add the broth and chicken, and turn to coat.
Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours.
Fifteen minutes before serving, transfer the chicken to a medium bowl and using two forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, lime wedges on the side.
[NEW!] PORK AND TOMATO KEBABS WITH ROSEMARY LIMA BEANS
Original recipe here.
Ingredients
1 1/2 pounds pork loin, cut into 1-inch pieces
1 pint cherry tomatoes
8 small cloves garlic, unpeeled
1 lemon, cut into 8 pieces
4 tablespoons olive oil
kosher salt and black pepper
1 15.25-ounce can lima beans, rinsed
1 teaspoon chopped fresh rosemary leaves
Directions
Soak 8 wooden skewers in water for at least 15 minutes. Combine the pork, tomatoes, garlic, lemon, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
Heat broiler. Thread the pork, tomatoes, garlic, and lemon on the skewers and broil, turning occasionally, until the pork is cooked through and the lemon wedges are lightly charred, 5 to 7 minutes.
Meanwhile, heat the remaining 2 tablespoons of oil in a small pot over medium heat. Add the lima beans, rosemary, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the beans are warm, 2 to 3 minutes. Serve with the kebabs.
No comments:
Post a Comment