Recipe Review from 4/8/2013

 Snowed again.  Warmer weather has got to be around the corner somewhere...

Meanwhile, we cook warm things inside, because it sure as heck isn't warm outside: 


Classic Light Bolognese Lasagna  (Ckng Lght March 2013)
Not sure why I've been on a lasagna kick, but this will probably be my last for a while.  It was a lot putzier than the previous two, even with the no-boil noodles. This does make a 9x13 pan, but I put it into two smaller pans and froze one.

I also brain-farted that it called for ground turkey and bought a 12 oz package of hot Italian sausage instead, which, in hindsight meant I really didn't need the pancetta, but I used it anyway.  I also skipped the milk because I was nearly out, and added a cup of chicken stock.  I had some leftover cottage cheese that needed to be used, so I added that with the ricotta mixture.

Ultimately, by the time everything was chopped and diced and sauted and simmered, I had time to clean up the kitchen before final assembly, then time to check e-mail while it baked.  I did bake covered, for 30 minutes, without the mozzarella; then removed, added the cheese and baked uncovered for about 10 more minutes.  Covering helps soften those no-boil noodles to the perfect al dente consistency. 

End result - a bit runny for my tastes.  Even with sitting for 10 minutes. We'll see what the leftovers are like.

photo from CookingLight.com

• 1 1/2 cups coarsely chopped onion 
• 3/4 cup coarsely chopped celery
• 1/2 cup coarsely chopped carrot 
• 4 garlic cloves
• 1 tablespoon olive oil 
• 1 tablespoon unsalted tomato paste
• 1 ounce diced pancetta
• 1 pound ground turkey breast 12 oz hot Italian sausage
• 1/4 cup white wine 
• 3/4 teaspoon kosher salt
• 3/4 teaspoon crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 cup 1% low-fat milk chicken stock
• 1/2 cup chopped fresh basil
• 1 (28-ounce) can crushed tomatoes, undrained
• 1 1/2 cups part-skim ricotta cheese  (I used the whole tub)
• 6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups) 
• 1 large egg, lightly beaten 
• Cooking spray 
• 6 cooked lasagna noodles 1 pgk no-boil noodles

1. Place first 4 ingredients in a food processor; pulse until coarsely ground. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add tomato paste and pancetta; cook for 1 minute, stirring constantly. Add turkey, and cook for 4 minutes, stirring to crumble. Add wine; cook for 2 minutes or until liquid evaporates, scraping pan to loosen browned bits. Add onion mixture, salt, and next 3 ingredients (through black pepper) to pan, and cook 3 minutes, stirring occasionally. Add milk and basil; cook for 3 minutes, stirring occasionally. Stir in tomatoes; reduce heat, and simmer 20 minutes.  
2. Preheat oven to 425°.
3. Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.
4. Spread 3/4 cup turkey mixture in bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over turkey mixture; top with half of remaining turkey mixture and half of ricotta mixture. Repeat layers once, ending with ricotta mixture. Sprinkle remaining 1/2 cup mozzarella evenly over top. Bake at 425° for 35 minutes.
5.  Preheat broiler to high. (Keep lasagna in oven.)
6.  Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes before serving.

Krista Ackerbloom Montgomery, Cooking Light

Apricot-Nut Chicken Salad Sandwiches  (Ckng Lght 1998)

I slow cooked a chicken on Sunday, and the Husband de-boned while I made the lasagna.  I let it cool completely, then assembled the mayo and yogurt in one bowl and the turkey and fixin's in another bowl and let sit over night.  I detest runny chicken salad sandwiches.  I combined in the morning and just used some bread we had on hand.  I thought there wasn't nearly enough 'dressing' so I ended up making more.  

Ultimately, a nice change from my usual chicken salad sandwiches.  I liked the apricot/craisin mixture.  This would make an excellent summer picnic type lunch or supper. 

photo from CookingLight.com

• 1 1/2 cups shredded cooked turkey or chicken breast (about 6 ounces)
• 1/4 cup thinly sliced celery 
• 1/4 cup light mayonnaise
• 2 tablespoons chopped unsalted cashews
• 2 tablespoons chopped dried apricots
• 2 tablespoons chopped green onions 
• 2 tablespoons raisins craisins 
• 2 tablespoons plain low-fat yogurt
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4 leaf lettuce leaves
• 8 (1-ounce) slices pumpernickel bread

1. Combine first 10 ingredients in a bowl. Place a lettuce leaf on each of 4 bread slices. Spread 1/2 cup turkey salad over lettuce; top with remaining bread slices.

  

Egg and BLT Sandwiches  (various sources)
A riff on your typical BLT, but with a lightly fried egg added.  This was a midweek "treat" for the Husband who was having a cruddy time at work.

bacon - I like to bake mine and add a drizzle of pure maple syrup.  Divine!
spinach
tomato
bread
fried egg of your preference (I like mine medium)
If you want to get really fancy, use a lightly smashed avocado for the 'mayo'. 

Assemble and enjoy!