Kale & Mushroom Chip Fresh Lasagna (v)

     (made at home recently, for game night)

Ingredients:

2 # crimini mushrooms, sliced thickly
3 T cooking oil
salt & pepper TT

2 bu lacinato kale, sliced 1/2" thick
2 T cooking oil
salt & pepper TT

1 T cooking oil
1 yellow onion, diced
1/2 head garlic, cloves peeled & sliced
1 14oz can tomato puree (or crushed tomatoes)

2 oz nice olive oil
1 bu oregano, chopped
1 T molasses
1/2 t vanilla extract
1 14oz can San Marzano crushed tomatoes

6 sheets fresh pasta, cut into approximately 2" x 4" rectangles
1/2# ricotta cheese
3 medium balls fresh mozzarella cheese, sliced thinly

Instructions:
1. Preheat the oven to 400 degrees.
2. Toss the mushrooms with the first 3 T oil and season with salt and pepper. Roast on a sheet pan for 30 minutes or until shriveled and crispy like little chips, but not yet burnt. Set aside.
3. Heat a large saute pan over high heat. Add 1 T cooking oil, then add half of the kale, season with salt and pepper and saute for 6-7 minutes. Repeat with the rest of the kale and the next 1 T cooking oil. Set aside.

4. Heat the saute pan again over medium-high heat, add the last 1 T cooking oil, then add the onions and garlic. Saute for 6-7 minutes, then add the can of regular tomato puree (or crushed tomatoes), cut the heat and stir. Season to taste.
5. Add the San Marzano tomatoes, olive oil, molasses, vanilla and oregano. This is the sauce.
6. In a pan, alternate layers of sauce, cheese, kale and mushrooms with the little rectangles of pasta to create little individual lasagnas. Cover them all with sauce, then bake covered in the oven for 20 minutes. Serve and enjoy.

Chimichurri-Tomato Naked Casserole (V)

Cooking skills focus: Sauteeing, baking, balancing flavors

Ingredients:

2 T cooking oil

1 ¼ # mushrooms, sliced thickly

2 T cooking oil

1 onion, sliced thinly

1 head garlic, cloves peeled & sliced thickly

2 T cooking oil

2 bu red chard, ribs removed and cut bite-sized

2/3 C water

1 bu broccoli rabe, sliced ½” thick

2 # tomatoes, cored & diced large

1 ½ # potatoes, cut into medium dice (1/2” on a side)

Salt & pepper TT (lots)

4 t Chimichurri spice blend (also from World Spice Merchants)

Instructions:

1. Preheat the oven to 400 degrees.

2. Heat a large sauté pan over high heat, then add the first 2 T cooking oil. Add the mushrooms and cook for 8-10 minutes, stirring occasionally. Set aside.

3. Heat the large sauté pan again over high heat, then add the next 2 T cooking oil. Add the onions and cook for 3-4 minutes, then add the garlic and cook 3-4 minutes more. Set aside.

4. Heat the large sauté pan again over medium-high heat, then add the last 2 T cooking oil.

3. In a large mixing bowl, combine the mushrooms, onion & garlic, and chard with all the remaining ingredients. Season with salt, pepper and Chimichurri spice blend. Transfer to a baking dish, cover and bake in the oven for 45 minutes, then serve.

Tomato & Fennel Braised Chicken Sandwich

Eat them before they eat our babies!!!


Cooking skills focus: Sauteeing, braising, balancing flavors

Ingredients:
2 T cooking oil
8 chicken thighs, scored
salt and pepper TT

1 # roma tomatoes, cored & diced large (3/4" on a side)
1 bulb fennel, cored, outside peeled and sliced thinly

2 T cooking oil
1 onion, diced medium (1/2" on a side)
1/2 head garlic, cloves peeled and sliced
salt and pepper TT
1 T Berbere spice blend, ground

2 carrots, sliced thinly into coins
1/2 bu parsley, chopped finely

Instructions:
1. Preheat the oven to 400 degrees.
2. Heat a large saute pan over high heat. Add the chicken thighs in batches and brown well. Remove to a baking dish and set aside. Keep the saute pan out.
3. Heat the saute pan over medium-high heat. Add the tomatoes and fennel and saute for 5 minutes. Add to the baking dish with the chicken.
4. Heat the saute pan over high heat and add the next 2 T cooking oil. Add the onion and saute 3 minutes, then add the garlic and saute 5 minutes more. Add to the baking dish and mix everything together with the Berbere spice blend.
5. Braise covered for 45 minutes. Carefully pull out all the chicken bones and cartilage when done.
6. Stir in the carrots and parsley, and stuff into bread for sandwiches.

Tomato & Olive Sauce for Pasta

Ingredients:
1 T oil
1 ea yellow onion, diced
3 bell peppers, diced
1/2 head garlic, peeled & sliced

2 12 oz (or 14 oz?) cans pitted olives
1 6 oz (or 8 oz?) can tomato paste

1 #10 can crushed tomatoes
2 t dried oregano
1 t dried thyme
1/2 C water
1 T salt
1 t pepper
1/3 C sugar

Method:
1. Heat a large saucepan over meduim heat, then add the oil and heat up
briefly. Saute onion & garlic for 5 minutes.
2. Add bell peppers, olives and tomato paste, stir and cook for 3 minutes more.
3. Add water, salt and pepper, crushed tomatoes and herbs; simmer 20
minutes more.
4. Add sugar and taste for seasoning.