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| Statute in the Humas House Gardens, Louisiana |
The Meal Plan:
Sat (L) Eggplant tagine (S) bear steaks in a blue cheese sauce
Sun (L) leftover tagine (S) leftover bear
Mon - Butnut lasagna
Tues - leftover
Wed - leftover
Thurs - Bird Day!
Fri - leftovers
Lunches (Me) tagine (D)
Eggplant, tomoato and chickpea Tagine (Milk Street Fast and Slow) vegetarian/vegan
Awesome. This was just...awesome. First meal I did serve with crusty bread to sop up the juices. The remainder I used couscous so I could stretch out the leftovers a bit.
I loved this! This may also be one of the few times I *didn't* peel the eggplant. I wanted to see how the peels did in a pressure cooker. I will also note, this triggered the "burn" notice on the instant pot. The forutnate aspect here is, this only cooks for three minutes, so with the IP on OFF, I let it finish out the time, vented, and sauted/NORMAL for a couple three minutes afte,m adding the chickpeas and cilantro. The "burn" wasn't bad, looked like some of the seasonings didn't get scrapped up. I've had worse. Much worse.
Recommended! Made closer to 6 servings with the cous-cous.
2 lb eggplant, cut into 1" cubes
1 medium onion, minced
2 pints cherry tomatoes, cut in half
4 tsp ginger, granted or minced fine
4 garlic cloves, peeled and minced
kosher salt and fresh ground pepper
1 1/2 tsp cumin
1/2 tsp sweet paprika
1/4 tsp cinnamon
1 (14.5 oz) can chickpeas, drained
1 cup cilantro
In a 6qt Instant Pot, select NORMAL/MEDIUM SAUTE. Add the oil and garlic and cook, stirring often, until the garlic is golden brown (it takes less than 4 minutes). Add onion, tomatoes, ginger, cumin, paprika, cinnamon, 2 1/2 tsp salt and 1 tsp pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, about 2-4 minutes.. Press CANCEL and stir in 1/4 cup water, scraping up any brown bits. Gently stir in the eggplant and distribute evenly.
Lock the lid in place and move pressure valve to SEALING. Select PRESSURE COOK or MANUAL; adust the pressure level to LOW. Set cooking time to 3 mintes. When pressure cooking is complere, quick-release the seteam by moving the pressure valve to VENTING. Press CANCEL and carefully open the pot.
Gently stir in the chickpease and lemon juice and taste and season with salt and pepper. Stir in the cilantro. Serve with additional oil drizzled over and lemon wedges.
Butternut Squash Lasagna (Eating Well, Dec 2020) vegetarian
For once, the recipee estimate of how long this would take was correct - this is about two hours and a half hours from opening the fridge to sitting down to eat. Mind, an hour plus of that is cooking time so hands-off, but there are All. The. Bowls. to clean up. And Oh Bless, if you have kids and engage them to help (this was touted as a kid-helper recipe in the magazine), start even earlier.
This does come together fairly easily though - cut squash set aside, grate cheese (or use pre-grated) divide and set aside, make white saude, and start layering. I admit, I find the layering the most difficult, running between the recipe and the stove to make sure I've got it "right". I should worry less...
End result, this is not a "saucy" lasagna, but maintains it's distinct layers. An extra splash - and just a splash - of water might have been of benefit as the amount of liquid in the squash can vary. Mine was a little dry. And I'm thinking - 11oz of wilted spinach wasn't quite enough for two pans. It was a bit on the sparse side and kinda got lost in the dish.
I do have a couple of modification: I used a pre-grated pizza cheese blend (mozzarella and smoked provolone) from the co-op that doesn't have a caking agent on it. I used dried sage and added the sage and pepper to the flour/butter mix to better "bloom" the flavors.
Makes two 8x8 pans (one to eat, one to freeze)
One pan made three meals for the two of us.
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| photo from eatingwell.com |
1 (15 ounce) container part-skim ricotta
2 cloves garlic, grated
1 teaspoon salt, divided
1 teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1 (11 ounce) package baby spinach
5 tablespoons unsalted butter
5 tablespoons white whole-wheat flour
2 ½ cups low-fat milk
2 ½ cups shredded Italian cheese blend, divided
1 tsp dried sage 1 (9 ounce) package no-boil lasagna noodles
1 1.5-pound butternut squash, peeled, seeded and cut into 1/8-inch slices
Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.
Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.
To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.
Recipe tip to make ahead: Refrigerate unbaked lasagna for up to 2 days or freeze for up to 2 months. Remove plastic wrap and replace foil before baking (add 10 to 15 minutes to the baking time if frozen).
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