Recipe Fridays: Butternut squash lasagna with brown-butter ricotta

This is a recipe based on the idea of those yummy butternut squash ravioli that proliferate at restaurants this time of year--butternut squash, brown butter, and sage, but in something you can make at home!  This recipe takes at least 1.5 hours (not all of it active) from start to finish, so plan ahead!

1 box flat "no boil" lasagna noodles
1 3lb butternut squash
1 16 oz container ricotta cheese (part skim)
1/2 stick butter
olive oil, salt, nutmeg, maple syrup
3-4 leaves fresh sage
parmesan cheese

Start by peeling the butternut squash.  The easiest method is to chop the "stem" part off from the bulb, and then chop off the very top and peel it straight down the sides.  Then cut the bottom off the bulb, peel, but in half, and scoop out seeds.  Chop into 1" chunks (or smaller for faster cooking time).  Toss with olive oil and salt, then spread in single layer on 1 or 2 foil-covered cookie sheets, and roast at 375F for about 30 minutes, stirring 3-4 times, or until squash is soft and starting to brown lightly in places.  Either place in blender or in a bowl and use immersion blender, add about two cups of water, and blend to a smooth puree.  This takes the place of "sauce" in regular no-boil lasagna, so you want it to be quite slushy--add more water if needed.  Add maple syrup to taste (it should be sweet, but not dessert-like) and just a hint of nutmeg.

Meanwhile, melt the butter in a saucepan, swirling with a whisk, over low-medium heat.  Continue cooking until it starts to brown and smell "toasty", then reduce heat and cook 1-2 minutes more until butter is browned (but not black!) throughout.  Stir all but 1 tablespoon of the browned butter into the ricotta cheese (this is why I recommend part skim--it gets plenty rich), then add about 1 cup of water to make the ricotta light and fluffy.  Season with salt to taste.  Chop the sage and set aside.

Spread 1/4 of the squash on the bottom of a lasagna pan.  Layer three lasagna noodles on top (or four if you like to overlap, but that means one less layer. I prefer to leave gaps and let the noodles spread to fill).  Spread 1/2 ricotta mixture on noodles.  Layer three more noodles on top, then 1/4 of the squash mixture. On top of this layer, sprinkle the chopped sage evenly.  Layer three more noodles, then the rest of the ricotta.  Three more noodles, then 1/4 squash.  Three more noodles, then spread remaining squash mixture on top (this is important, to ensure the top noodle layer cooks) and pour down the sides.  You should end up with squash, noodle, ricotta, noodle, squash & sage, noodle, ricotta, noodle, squash, noodle, squash--5 noodle layers, 2 ricotta, and 4 squash.  Sprinkle with parmesan cheese, cover with foil, and bake at 375F for about 20 minutes, then uncover and let the cheese brown for the last 10.  You'll know it's done when a knife easily inserts, meaning the noodles are cooked through.

To serve, dot with the last tablespoon of brown butter, and cut into slices between the noodles in thirds, then in thirds the other way.  Goes great with raw kale salad.  Serves 4.

Recipe Fridays: Key Lime Pie

With the surprisingly spring-like weather popping up this week, I'm starting to get spring fever! That means one thing: delectable warm weather treats like key lime pie. I've been searching for a quick, easy recipe, and I found the perfect one from Emril Lagasse. Trust me, this pie will disappear in a matter of minutes.

Crust (by the way, this is a great crust recipe to have on hand for other pies):

1.5 cups graham cracker crumbs (which is basically one of the packages of graham crackers in a box)

1/2 cup sugar

4 tablespoons (1/2 stick) butter, melted and cooled

Mix these ingredients and then press into a 9-inch pie pan. Bake at 375 for 20 minutes or until golden brown. Let crust cool to room temperature.

Filling

2 cans (14 oz) of condensed milk

1 cup of key lime or regular lime juice

2 eggs

Stir until everything is fully blended. Pour filling into the cooled pie crust. Bake at 325 for 15 minutes. Then chill in fridge for at least 2 hours.

Topping (this is what I find really interesting about this recipe--omit if you like)

1 cup sour cream

2 tablespoons powdered sugar

Lime zest

Mix sour cream and powdered sugar. Spread on top of pie after it has cooled. Sprinkle with lime zest and serve.

Recipe Fridays: Quick Navy Bean Stew

With all the temperatures dropping and snow keeping everyone indoors, now is the perfect time for some steamy soup or stew to keep you nice and toasty. I made this extremely easy and fairly quick navy bean soup from good ole Martha. I added a zucchini and tweaked some minor things, but here's the original recipe. Here's what I did:

1 tablespoon olive oil
1 small onion, chopped
4 small red potatoes, cut into 1/2-inch pieces (I used a few small, a few medium as I like more potatoes!)
1 pound mushrooms, cut
1 zucchini, cut
1/4 teaspoon dried thyme
Salt
1 tablespoon tomato paste
2 cups water
10 ounces baby spinach leaves, rinsed well
1 can navy beans, drained and rinsed
1 tablespoon red-wine vinegar, optional
Ground pepper

Heat oil in a large pot. Add onions and potatoes; cook until onions are golden. Season with salt. Add the mushrooms, zucchini, and thyme. Season with more salt and cook until mushrooms, etc are tender. Add the tomato paste and water. Mix until tomato paste is blended. Cook that until the potatoes are tender (maybe 10-12 minutes). Add spinach, beans, and vinegar. Heat until spinach is wilted. Season with (more) salt and pepper. Serve hot!

Recipe Fridays: Southern Comfort--Chicken Pot Pie

The long, cold winters in Washington always make me miss my mama's home cooking terribly, so I've worked on some of her recipes for the past few years and am delighted to share some of my favorites that I crave on a weekly basis from November to April.

Chicken Pot Pie

Filling:

· 1 Tbsp. olive oil

· 1 Tbsp. unsalted butter

· 1 medium Onion, chopped

· 1/4 cup flour

· 2 cups chicken stock

· 2 cups chopped Roasted Chicken* (I either season and roast several drumsticks at 425 degrees for 40-45 mins and pull the meat off the bones with a fork and discard the skin, or I purchase a rotisserie chicken at the grocery store, if I feel like taking a short cut, and chop some of the breast, leg, and thigh meat, also discarding the skin, and season it)

· 1/2 cup frozen sweet petite peas

· 1 potato , diced and boiled

· 1 1/2 cup chopped, cooked carrots

· Salt

· Pepper

· Dash of Tabasco (or red pepper flakes instead)

*Scratch the chicken and add more veggies to make it vegetarian.

Crust:

· 3/4 cup white or yellow cornmeal

· 3/4 cup flour

· 1 Tbsp. baking powder (don’t use if you are using self rising flour and cornmeal)

· 2 Tbsp. sugar

· 1/2 tsp. salt

· 3/4 cup milk

· 1 large egg

· 2 Tbsp. canola oil

· 2 Tbsp. melted butter

Cooking Instructions:

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender--4 to 5 mins. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until it thickens and starts to bubble--about 4 mins. Stir in chicken, peas, potato, carrots. Season mixture with salt, pepper, Tabasco (or red pepper flakes), and any other seasoning that you like. Evenly spread mixture into a 2-quart casserole dish coated with cooking spray.

To make crust: In a bowl, combine cornmeal, flour, baking powder, sugar, and salt. Mix oil, egg, butter, and milk together in separate bowl. Then, stir wet ingredients (milk, egg, butter, and oil) into dry ingredients. Spoon the batter evenly on top of the filling.

Bake until the top is golden brown, about 20 to 25 minutes

Make it Vegan!

Cornbread Crust:

· 1¼ cup. all purpose flour

· 1¼ cup cornmeal

· 2 tsps baking powder (do not use if you are using self-rising cornmeal and flour)

· ¼ cup white sugar

· 1½ cup soy milk

· 2 Tbsp olive oil

· ½ tsp salt

Filling:

· 2-3 Tbsp. olive oil

· 1 medium Onion , chopped

· 1/4 cup flour

· 2 cups vegetable stock

· 1/2 cup frozen sweet petite peas

· 1 potato , diced and boiled

· 1 1/2 cup chopped, cooked carrots

· 1/2 tsp. salt

· Cracked pepper

· Dash of Tobasco (or red pepper flakes instead)

· Salt

· Pepper

Follow the cooking instructions above.

I like to entertain, so I don't make dishes that serve only 1 or 2 folks usually, these recipes could easily serve 4-6, so keep that in mind. It also freezes and holds up wonderfully if you have too much leftover.

Recipe Fridays: Asian Turkey Meatballs

Thanks to the newest issue of Everyday Food magazine for this delicious recipe. I modified it slightly since I don't like things too spicy and had no rice on hand. These were a great meal to stretch over a few days, and, always a plus, it's easy to make.

coarse salt
1 cup long-grain white rice (i didn't have rice so i used whole wheat orzo)
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark meat turkey or ground pork (i used a combo!)
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro
4 tsp fish sauce
4 tsp hot-pepper sauce (i thought that was too much so i used 2 tsp)
4 tsp sugar
1 large garlic clove, minced
2 tsp veggie oil
lime wedges, for serving

1. preheat oven to 450. cook rice (or orzo!). remove from heat and top with carrot. let stand, covered, 5 minutes, then stir in carrot (and i put the scallion greens in at the same time, but you can also put them on right before serving).
2. meanwhile, combine breadcrumbs and 3 tbp water. let stand for 5 minutes. add meat, scallion whites, cilantro, fish sauce, hot pepper sauce, sugar, garlic, and 1 1/2 tsp salt. gently mix to combine and form into about 12 meatballs.
3. in large nonstick skillet heat 1 tsp oil over medium-high. in batches brown meatballs on all sides, about 10 minutes (add up to 1 tsp oil as needed). transfer to rimmed baking sheet and bake until cooked through, about 10 minutes. serve meatballs with rice and lime wedges.

Recipe Fridays: Baked Mac and Cheese

As temperatures drop and the seasons change, it's time for warm comfort foods. I recently tried my hand at Ina Garten's Mac & Cheese (she's always got great recipes). I made some modifications (took out the tomato and added in bacon and mozzarella cheese). Feel free to experiment!

1 tablespoon salt+enough to salt the water
veggie oil
1 pound elbow macaroni
1 quart milk (aka 4 cups)
8 tablespoons unsalted butter
1/2 cup all-purpose flour
0.6 pounds) Gruyere cheese, grated

0.4 pounds mozarella, grated
8 ounces extra-sharp cheddar, grated
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg
1 1/2 cups fresh white bread crumbs (made from 5 slices white bread, crusts removed and grated)
bacon!

1. Grate cheeses.
2. Grate bread.
3. Preheat oven to 375. Bring a large pot of salted water to a boil. Drizzle veggie oil into the boiling water (a couple tablespoons). Add the macaroni and cook according to package instructions, 6-8 minutes. Drain well.
4. While the noodles boil, begin to heat the milk in a small saucepan...but DO NOT allow it to boil. 5. (I waited for my noodles to drain so I could use the same big pot for this step) In a large pot melt 6 tablespoons of butter along with the flour. Cook over low heat fpr 2 minutes, stirring with a whisk (or spoon if you don't have a whisk).
6. Then whisk in the hot milk and cook for 1-2 more minutes, stirring/whisking until smooth and slightly thicker.
7. Turn off the heat under large pot.
8. Stir in 1 tablespoon of salt, the pepper, and the nutmeg.
9. Stir in the grated cheeses.
10. Add in the cooked macaroni and stir well.
11. Pour into a 9x13 (or 3-quart) baking dish.
12. Put the strips of bacon (uncooked!) on top--remember bacon shrinks as it cooks so feel free to use a lot!

13. In a small saucepan (or a microwave-safe bowl) melt the remaining 2 tablespoons of butter. Toss with the bread crumbs to coat evenly.
14. Sprinkle bread crumbs over the top of the macaroni caserole.
15. Bake for 30-35 minutes (cheese should be bubbly and bacon baked).

Recipe Fridays: Nutella Milkshake

So this recipe is not rocket science. It's not gourmet. It's not inventive. It is simply to die for. A few months ago some friends and I went to Brooklyn Bowl for some good old fashioned fun. Not only is it a fantastic-looking venue, but the food is scrumptious--thanks to Blue Ribbon who runs the food there. And, lo and behold, they have a Nutella milkshake on the menu. It was heaven! I attempted to recreate it the other weekend to much success.

Warning: Once you taste the first sip, you'll want to have bucket loads. All the time.

Ingredients:

Vanilla ice cream

Nutella

Milk of your choice

In a blender, mix ice cream and milk until you get the consistency of milkshake you would like. I find that three parts ice cream to one part milk (or thereabouts) is best. Then add in a couple of spoonfuls of Nutella (again, as much as you would like). Blend well. Serve and drink immediately!

Recipe Fridays: Chess Pie

When the fancy strikes me (which is not often), I just have to bake a pie. There's something old-fashioned and homey about pies that makes baking them even more enjoyable. Last night I went and bought the ingredients to a traditional Southern pie: Chess Pie. It reminds me of the filling of pecan pie--only without the pecans. It's super easy, super tasty, and super sweet so make it to share with your friends, family, and neighbors.

1/2 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
1 Tbsp cornmeal
1/4 cup evaporated milk
1 tsp distilled white vinegar
1 unbaked pie shell (unless you have more time, then definitely make your own pie crust!)

Preheat the oven to 425 degrees. Mix the butter, sugar and vanilla together. Then mix in the eggs, then stir in the cornmeal, evaporated milk, and vinegar. Stir until smooth and pour mixture into unbaked pie shell. Bake the pie in the oven (make sure you put the pie on a cookie sheet in case it spills over the crust) for 10 minutes. Then reduce the heat to 300 degrees and bake for 40 minutes. Let cool and serve.

Recipe Fridays: Apple-Blackberry Crumble

This is a fairly easy dessert to whip up. And lighter than a cake. Pick your fruit filling (berries, plums, peaches, even pineapple) and your nut (walnut, almond, pistachio, pecan) and get baking! I made a few of these this week--and this turned out to be tasty:

Crumble topping:
1/2 cup rolled oats
3/4 cup flour
1/2 cup light brown sugar
3/4 cup walnuts, chopped
7 tablespoons of butter, softened
pinch of salt

Mix the oats, flour, brown sugar, and salt together. Then add the nuts. Next, mix in the softened butter with your hands until everything is evenly moistened. Set aside.

Fruit filling:
3 lbs apples, peeled and cut into chunks
2 cups blackberries
3 tablespoons sugar
2 tablespoons flour
1 tsp vanilla
pinch of cinnamon, nutmeg, and salt

Mix all filling ingredients together in a bowl. Transfer the filling into a buttered 2 quart baking dish (or 8x8). Dot the top with 2 tablespoons of cut-up cold butter. Sprinkle crumble mixture on top of fruit. Bake until golden (40-45 minutes) at 375 degrees. Let it sit 10 minutes before serving.

Recipe Fridays: Berry Poke Cake

I have been on a baking kick for the past month or so. And because I don't have a lot of time to spend baking I have been using a lot of cake mixes from a box and adding things to spice it up. This Berry Poke Cake was something I remember my mom making when I was in high school. Quick and, of course, scrumptious!

1 box of yellow or white cake mix
1 box of jello--any flavor, usually strawberry (hence the "Berry" Poke Cake)
Cool whip or frosting

Bake cake as directed. When it's done baking poke holes into it, about half an inch apart. Make jello according to the directions (up through it still being a liquid). Pour the liquid mixture over the cake. Then chill the cake in the fridge for 3-4 hours. Top with cool whip/frosting and serve.

Recipe Fridays: Mango Paletas

The best way (or perhaps just the tastiest) to cool down in the summer heat is by eating popsicles, ice creams, and other frozen treats. Recently, in the foodie community I've noticed a resurgence in Mexican-style popsicles: las paletas. Not only are they easy to make, but they are relatively healthy. Full of fresh fruit, juices, and sometimes cream. Since I don't have my very own recipe I tried out one posted on iVillage (which is also below). Experiment with other unique flavors--tamarind, watermelon, coconut, pineapple, etc. Delicious!

3 ripe apricots

1/2 cup water

pinch of salt

1/3 cup sugar

1 ripe mango

1 tablespoon fresh lime juice

Cut up apricots. Put the pieces of apricot with the water and sugar in a pot. Heat until sugar dissolves; remove from heat and cool completely. Cut and peel the mango. Put the mango and apricot mixture in a blender and blend until smooth. Mix in lime juice. Divide mixture into popsicle molds. Freeze for at least 4 hours.

Read more about the popsicle and shaved ice trend here and here. And if you are in NYC try out these paletas.

Recipe Fridays: Payday Bars

I don't even want to touch my oven in this weather, so these are the perfect dessert bars to make. No oven cooking required. They're quick and easy and are a peanut lover’s dream. I dare you to eat only one piece!

1 jar of dry roasted peanuts
1 bag of peanut butter chips
1 can of sweetened condensed milk
Most of a bag of mini marshmallows (like 3/4 of the bag)

In a saucepan (or with the microwave) heat the peanut butter chips and milk until melted. Blend in the marshmallows; stir until melted. Add in the peanuts. Stir until all the peanuts are coated (note: it will be very ooey and gooey!). Spread the mixture into a 9x13 pan. Put it in the fridge to set and then cut and devour!

OMG BBQ Chicken Pizza

Based on a Sandra Lee's recipe (foodnetwork.com)

Ingredients:

2 tablespoons Olive Oil

1 large boneless,skinless chicken breast

a couple tablespoons pizza sauce

2/3 Cup BBQ sauce ( i never use it all)

flour- for dusting

Pizza dough- I recommend Pillsbury packaged dough

3/4 Cup shredded Gouda

1 cup shredded Mozzarella-I suggest low moisture moz as this pizza gets juicy in the oven

3/4 Cup shredded parmesan

chopped Red Onion- Qty as you desire

Chopped Cilantro- about 3 tablespoons (while optional, this really cuts the bbq flavor down to a nice level)

Directions:

Preheat oven to 400 degrees F or as dough directions

1) Cut Chicken into small bite size chuncks]

2) Saute chicken in olive oil until cooked through. Set Aside

3) Roll Pizza dough out on flour dusted surface and transfer to pizza pan with rim (the cheeses and sauce tend to pool at start of baking)

4) Spread thin layer or pizza sauce over pizza dough.

5) Spread BBQ sauce over dough. setting aside 2 tablespoons

6) Sprinkle gouda, mozzarella and parmesan on dough

7) Toss chicken in remainder of BBQ sauce, then distribute over pizza

8) Sprinkle on chopped onion

9) Bake until crust turns slight golden brown & cheese bubbles. Aprox. 20 min

10) Sprinkle with Cilantro

*Also great with bacon or pineapple

Recipe Fridays: Black Bean and Corn Salad

This salad is a flavorful summer salad that is a great addition to BBQs and fiesta dinner parties. The other great thing about this? The easy preperation!

1 1/2 cups frozen corn kernals
2 cans of black beans, rinsed and drained
2 tomatoes, chopped
5-6 green onions, chopped
1 avacado, peeled and chopped
About 1/2 cup cilantro, washed and chopped

Dressing:
1/3 cup fresh lime juice
1/2 cup oil
1 garlic clove, minced
1 tsp salt
1/8 tsp cayenne pepper

Make the dressing in a small jar or bowl. Shake it to mix all of the ingredients together. Let it sit while you put the salad together in a larger bowl. Once you have combined all the salad ingredients, pour the dressing over; mix well. Serve immediately, or chilled.

Recipe Fridays: Sorta like chilaquiles

Chilaquiles are a Mexican dish of stir-fried leftover tortillas smothered in salsa.  You can add eggs or meat to the dish and eat them for breakfast or lunch.  It's a great way to use up those old tortillas that always seem to get left in the fridge after you buy a batch for taco night.  I love chilaquiles, but when I'm in trying-to-use-up-leftovers mode, I'm not exactly about to make the homemade green or red sauce the dish needs.  So, instead, I tapped into my Jewish roots and made chilaquiles like fried matzoh--by slicing up the tortillas and throwing them into salsa-flavored scrambled eggs.  It's easy, filling, and pairs eggs with hot sauce, one of my favorite combinations!

Modified chilaquiles

3 eggs per person
2 old corn tortillas per person
salsa and/or chopped onion, green peppers, tomato, etc.
hot sauce or more salsa for serving

Slice the tortillas into halves, then slice the halves into strips.  Scramble the eggs.  Mix in the tortillas, and a big plop of salsa (the salsa will keep the eggs moist, so no need to add water or milk).  Salt and pepper to taste, and allow to sit for a few minutes before cooking so the tortillas moisten.  Heat butter or oil in an omelet pan.  If using, stir fry chopped onion and other vegetables.  When oil is hot or onions are translucent, add egg/tortilla mix.  Cook over low-medium heat, stirring up cooked egg as you would for scrambled eggs.  Serve with hot sauce.

Recipe Fridays: Jackpot Noodle Casserole

One dish meals are always good, and this casserole was my favorite growing up. It's cheap and cravable - the perfect growing teenager food. Here's what you need:

1 lb ground beef or turkey

1/4 cup chopped onion

1 can tomato soup

1 1/2 cups water

1 cup grated cheddar or American cheese

4 oz noodles (elbows are the best for this, but any will work)

1 can creamed corn

salt and pepper

optional: 1/4 cup chopped olives (I never add this, as I detest all brined foods)

1. In a dutch oven, brown meat and spoon off as much grease as possible.
2. Add onion, soup, water and noodles. Cook until noodles are tender. Season to taste.
3. Add corn, olives, and 1/4 cup of the cheese. Sprinkle the rest of the cheese on top. (I always add extra cheese).
4. Bake (uncovered) at 350 for 45 minutes.

This recipe can easily be doubled, and there is considerable margin of error - you can't miss!

Recipe Fridays: Black Bean, Rice, and Feta Salad

This is my go-to side dish recipe. I take it on picnics, to dinner parties, and make it at home to enjoy. My mom makes it a lot, but I have slightly changed her recipe to adapt to my taste. I've included what she adds in with the optional note in case you'd like to try it. I also tend to eyeball and taste-test as I go along so think of these measurements are flexible!

1-2 cups of cooked rice
1 can of black beans, drained and rinsed
4-5 green onions/scallions, chopped (I like scallions so I add a lot)
8 oz feta cheese, crumbled (again, I usually add more cheese)
2-3 medium/large tomatoes, diced
1/2 cup of italian dressing (I'm a fan of Newman's Own); or 1/2 cup of olive oil and vinegar
Optional: chopped celery

Mix everything together in a mixing bowl. Chill for a few hours (or you can eat at room temp if you're hungry!).

Recipe Fridays: Pseudo-Latin vegetarian platter

When you think in terms of platters, it's easy to make a relatively impressive-looking and indulgent-feeling meal, even for one.  This idea is inspired by my travels to Puerto Rico, where fried plantains and flavorful black beans are standard order (especially for vegetarians!).  I recommend you purchase the ingredients for this recipe at your local Latin grocer.  Almost every neighborhood has one, and I bet you anything the ingredients will be cheaper and fresher than at the supermarket.

Black bean spread
In a hot skillet, saute 1-2 cloves chopped garlic.  Add cumin, chili powder, and ground coriander and stir fry until fragrant.  For 1 person, add 1/2 can black beans (a whole can for two) with a little bit of the liquid.  Stir together until heated through.  With a fork, semi-mash the beans, stirring as you do, so that some whole and half beans are mixed in with a smooth bean puree.   Taste the beans for salt and seasoning, and add more as needed.