Saturday, March 24, 2012

Petite Lasagnas

Perfectly petite, but NOT in flavor. 
Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

· 6 oz raw ground beef
· 6 oz raw sausage 
· 4 cloves garlic, minced
· 3 tsp dried oregano, divided
· 1 cup chopped onion
· 1 teaspoon pepper·
· 1/4 teaspoon salt· 14.5 oz can tomato sauce
· 1/2 tsp dried basil
· 1 1/2 cups part skim ricotta cheese
· 24 small square wonton wrappers (near the tofu in the refrigerated section of the produce dept)
· 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 375ºF. 
2. Heat a skillet over medium heat. Add the beef, sausage, onions, salt, and pepper. Saute the mixture for about 10 minutes, or until the meat is cooked through. Add the garlic and stir constantly for a minute
3. Add the tomatoe sauce and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
6. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
9. Bake for 12 minutes, or until the cheese has melted.
10. Let the cups cool, remove them from the pan, and enjoy!

Source: Adapted from

Sunday, March 11, 2012

Gruyere, Bacon, & Avocado Stuffed Burger with Garlic Fries

Prep time: 30 minutes           |           Total time: 45 minutes           |         Yield: Serves 2-3

Stuffed burger:
· 1 pound ground beef
· 1/4 cup dry bread crumbs
· 1/4 of white onion, diced
· 2 cloves of garlic, minced
· Pepper and salt
· 1/4 avocado, sliced
· 1/2 gruyere cheese, shreaded  
· 5 strips of bacon, cooked

Garlic fries:
· 4 potatoes
· 2 cups of vegitiable oil 
· 4 cloves of garlic, minced
· Pepper and salt

Stuffed burger:
1. Preheat grill for medium heat.
2. In a large bowl, mix the ground beef, bread crumbs, onion, garlic, pepper, and salt using your hands. 

3. Form the mixture into 4 thin hamburger patties.
4. Place avocado, gruyere, and bacon in the center of 2 patties. Lay the remaining 2 patties over the other ones and pinch edges close. Flatten patties so they are consistently thick.
5. Lightly oil the grill grate. Grill patties 5-7 minutes per side, or until well done.

Garlic fries:
1. Heat oil in a large skillet.
2. Slice potatoes about a 1/4 inch thick. Season with pepper and salt. 
3. Add potatoes to oil (To test if oil is hot enough, dip a potato slice in and see if it crackles. Oil should just cover the potatoes).
3. Cook for ~10 minutes, or until golden brown.
4.  Lay on paper towel lined plate and sprinkle garlic and salt & pepper over fries.

Source: Chef Power and Chef Hannan.

Sunday, March 4, 2012

Quinoa Salad and Homemade Hummus

So fresh and so clean clean.
Prep time: 40 minutes          |          Total time: ~3-4 hours           |             Yield: Serves 4-6 

Quinoa salad:
· 2 cups quinoa
· 2 tablespoons pine nuts
· 2 tablespoons sunflower seeds

· Olive oil
· 1/2 onion, diced
· 3 cups of spinach (chard also works)
· 1 teaspoon ground pepper
· 1/2 cup of dried cranberries
· 1 tablespoon olive oil
· 2 tablespoons balsamic vinegar
· 1-2 teaspoons honey
· Salt to taste

· 1 16-oz can of chickpeas
· 1/4 cup liquid from 
can of chickpeas
· Juice from 1 lemon
· 1 1/2 tablespoons fresh tahini· 4 garlic cloves 
· 2-3 tablespoon olive oil
· 1/2 teaspoon salt

· Paprika (optional)

Quinoa Salad:
1. Prepare quinoa as directed on packaging.
2. Toast nuts in oven until golden brown.
3. Heat large pan to median. Add olive oil and cook onions until translucent.
4. Add spinach and cook until softened.
5. In a large bowl, mix all ingredients. Taste and adjust seasoning. 
6. Serve room temp or cold.

1. Drain chickpeas and set aside liquid from can. 
Rinse chickpeas with water.
2. Combine remaining ingrediants in food processor or blender. 
3. Blend until thoroughly mixed and smooth. 
4. Top with paprika if desired.
5. Serve with pita.

Source: Adapted from Amy Fothergill, The Family Chef.