There are some things that are just meant to go together.
Remember saying
”
peanut-butter-and-jelly
”
or
”
bread-and-butter
”
when you had to let go of your sweetie’s hand around a telephone
pole or other obstacle?
There are some things that are just meant to go together. Remember saying “peanut-butter-and-jelly” or “bread-and-butter” when you had to let go of your sweetie’s hand around a telephone pole or other obstacle?
That’s a perfect match, and so are the two recipes that follow. They are from the “Cahoots Cookbook” by Lisa Jones and Jim Subject, who own a catering company called Cahoots in Paso Robles. This lasagna is fabulous and I mean it! I love lasagna in almost every form but this one is special because of the herbs and spices used, the spinach and sausage, and the marinara sauce (that recipe follows).
We made it for Easter dinner and it passed the test with flying colors. Therefore, it was good enough for Poker Night! This recipe makes one pan. I doubled it and made two so we had awesome leftovers.
Italian Sausage Lasagna
1 lb. ricotta cheese
1⁄4 cup grated Parmesan cheese
12 oz. frozen chopped spinach, thawed and drained well
1 tsp. whole fennel seed, lightly crushed
1 tsp. Italian seasoning
2 tsp. dried parsley flakes
1 tsp. ground black pepper
1 tsp. salt
1⁄2 tsp. dried basil
1⁄2 tsp. dried thyme leaf
1 egg
5 cups marinara sauce
9 oz. lasagna noodles, uncooked
1 1⁄2 lbs. Italian sausage, hot or mild, removed from casings, cooked and drained
1⁄2 lb. grated mozzarella
1⁄2 cup grated Parmesan
– Preheat oven to 350 degrees. Combine ricotta, Parmesan, spinach, spices and egg in a mixing bowl and mix well.
– Spread 1 cup of marinara sauce in bottom of a 13 x 9-inch deep-walled baking dish. Add a layer of lasagna noodles, about half of them, uncooked, on top of the sauce. Add 2 more cups marinara over the raw noodles.
– Divide the ricotta cheese mixture in half and crumble one half over the marinara. Top the cheese mixture with half of the cooked sausage. Top the sausage with 1⁄2 cup Parmesan cheese.
– Repeat layers, beginning with a layer of uncooked noodles, 2 cups marinara, the other half of ricotta cheese mixture, the rest of the Italian sausage, 1⁄2 cup Parmesan.
– Top with grated mozzarella cheese. Cover with aluminum foil, wrap tightly. Bake covered at 350 degrees for 90 minutes. Allow lasagna to stand for 10 minutes before serving.
Marvelous marinara
My family doesn’t really like marinara sauce; we prefer something with a little meat or some sausage in it. However, this one changed my mind. Lots of garlic and spices combine for the most flavorful marinara I’ve ever tasted.
Marinara Sauce
1⁄4 cup olive oil
1⁄4 cup fresh garlic, minced
2 onions, chopped
1 bell pepper, chopped
2 stalks celery, finely chopped
3, 28-oz. cans tomato sauce
2, 28-oz. cans diced tomatoes
1⁄2 cup good red wine
1 Tbsp. salt
1⁄2 Tbsp. black pepper
1 Tbsp. Italian seasoning
1 tsp. dried whole oregano
1⁄2 tsp. dried thyme leaves
1 tsp. dried basil or 1⁄2 oz. fresh basil leaves, chopped
– Heat oil in a 6-quart stock pot over medium heat.
– Add garlic and onions. Cook, stirring until soft, about 2 to 3 minutes.
– Add bell pepper, celery, and cook for an additional 2 minutes. Add tomato sauce, diced tomatoes, red wine and seasonings.
– Reduce heat and simmer, uncovered, for about 2 hours.
– Cool and refrigerate for up to 5 days or freeze in portions to use later.
– Note: For lots of great sauce, double the recipe.
A botched recipe
My apologies to anyone who tried to make this recipe two weeks ago. I originally made it with sausage, but then tried it with prawns and it was so much better. Two weeks ago, I had a sprained wrist and my daughter kindly typed my recipes for me (thank you, sweetie). Unfortunately, I didn’t read carefully enough and I botched the following recipe. Here it is in its proper form.
Risotto with Prawns, Mushrooms & Peas
6 cups chicken stock
3 tbsp. butter
1 tbsp. olive oil
1 yellow onion, finely chopped
1 lb. large prawns, peeled, deveined and cut into three pieces each
1 lb. mushrooms, sliced
2 cups Arborio rice
1⁄2 cup dry white wine
1⁄2 cup peas (fresh or frozen)
Salt and pepper
1/3 cup grated Parmigiano-Reggiano cheese, grated
– Bring stock to a simmer. In separate pot, melt butter and oil and add onion. Saute 5 minutes. Add mushrooms. Saute 2 minutes.
– Add rice and stir to a coat with oil, 2 minutes. Add wine and cook until absorbed.
– Add hot stock 1⁄2 cup at a time, stirring constantly. When absorbed, add next 1⁄2 cup.
– After 10 minutes, add prawns, peas, salt and pepper.
– Continue as above; total time is about 20-25 minutes. Risotto is done when creamy outside and tender inside.
– Remove from heat, stir in cheese, adjust salt and pepper. Serve immediately.
– Note: Can add 1 lb. chopped asparagus with mushrooms if desired.
note
Thanks for all of the salad recipes. Now, I’m looking for the Bagna Calda recipe promised to me at the GALS Home Tour (by Don and Rosalie). I’m also searching for good scallop recipes for reader Charlotte, who wants some new ideas. Please contribute your good ideas!
Happy cooking!
