Petite Lasagnas

Perfectly petite, but NOT in flavor. 

Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

Ingredients

· 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

Directions
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 Food.com

Gruyere, Bacon, & Avocado Stuffed Burger with Garlic Fries

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

Ingredients
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

Directions

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.

Quinoa Salad and Homemade Hummus

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

Ingredients 

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

Hummus:

· 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)

Directions

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.

Hummus: 

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.

Chicken Tikka Masala

PheNAANenal.

Prep time: 40 minutes           |          Total time: ~3-4 hours            |            Yield: Serves 2

Ingredients

· 3 boneless skinless chicken breasts, cut into bite-size pieces
· 4 long skewers

Marinade:

· 1 cup yogurt
· 1 tablespoon lemon juice

· 5 tsp of garam masala blend

· 2 teaspoons freshly ground black pepper
· 1 tablespoon minced fresh ginger
· 2 teaspoons salt

· 2 cloves of garlic

Sauce:
· 1 tablespoon butter
· 1 clove garlic, minced
· 1 jalapeno pepper, finely chopped
· 1 teaspoon ground cumin

· 2 teaspoons paprika

· 2 teaspoons garam masala

· 1 (8 ounce) can tomato sauce

· 1 cup heavy cream
· 1/4 cup chopped fresh cilantro

· A dash of cayenne pepper

Directions
1. In a large bowl, combine yogurt, lemon juice, garam masala, black pepper, ginger, salt, and garlic. Stir in chicken, cover, and refrigerate for 2-6 hours.
2. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. 

4. Grill until juices run clear, about 6 minutes on each side.
5. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. 

6. Season with cumin, paprika, garam malasa, and cayenne pepper. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 

8. Add grilled chicken, and simmer for 10 minutes. 

9. Transfer to a serving platter, and garnish with fresh cilantro.

Source: Adapted from All Recipes

Pad See Ew

Thai-tastic.

Prep time: 30 minutes             |              Total time: 35 minutes             |               Yield: Serves 2

Ingredients

· Vegetable oil

· 8 ounces of flat rice noodles

· One large egg
· 2 tablespoons of sweet dark soy sauce
· A mixture of 2 tablespoons oyster sauce, 2 teaspoons light soy sauce, 2 teaspoons sugar, 2 teaspoons white vinegar, and 1 clove of garlic (minced)
· 4 ounces chicken
· One and one half cups broccoli florets

Directions1. Watch how-to video:
http://www.shesimmers.com/2010/06/pad-see-ew-recipe-how-to-make-pad-see.html
2. Enjoy!

Source: She Shimmers

Onion Soup Topped with a Gruyere Crostini

So good it brings tears to my eyes. Great for cold nights.
Prep time: 20 minutes            |           Total time: 1.5 hours            |             Yield: Serves 4

Ingredients:

· 1 pound yellow onions, 

halved and thinly cut lengthwise

· 3 to 5 sprigs of fresh thyme

· 1 bay leaf

· 1/4 teaspoon sea salt

· Fresh cracked pepper·

· 1 teaspoon all-purpose flour

· 1/2 cup dry white wine

· 2 cups beef stock

· 1 cup water

· 1 1/2-inch-thick slice of ciabatta bread 

· 2 tablespoons unsalted butter

· 1 1/2 cups grated Swiss Gruyère cheese

Directions:

1. In a large pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. 

2. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. 

3. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

4. Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

5. Remove the bay leaf and thyme sprigs from the soup and discard. 

6. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Source: Epicurious

Crispy Potato Roast

Spudderly wonderful. Great for a side dish.

Prep time: 20 minutes             |                Total time: 1.5 hours             |            Yield: Serves 8

Ingredients:

·  3 tablespoons unsalted butter, melted
·  3 tablespoons extra-virgin olive oil
·  4 pounds russet potatoes, peeled
·  5 shallots, thickly sliced lengthwise

·  1 teaspoon red-pepper flakes 

·  1 teaspoon paprika 

·  Coarse salt and pepper

·  8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. 
2. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. 
3. With a sharp knife, slice potatoes very thinly crosswise.
4. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt, pepper, red-pepper flakes, and paprika. Brush with remaining butter mixture. 

5. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

Source: Adapted from Fish Food Blog 

Butternut Squash Mac and Cheese

The ultimate comfort food. Great for November.

Prep time: 10 minutes            |            Total time: 30 minutes          |           Yield: Serves 4

Ingredients

· 1 medium sized butternut squash (about 2 1/2 pounds)
· 3-4 cups low-sodium chicken broth
· 3-4 fresh sage leaves
· 3/4 cup heavy cream
· 1/4 pound extra-sharp cheddar cheese, grated

· 1/4-pound Gruyere cheese, grated
· 1 pound of pasta

· 1 teaspoon kosher salt
· 1 teaspoon ground mustard powder
· 1 teaspoon smoked Spanish paprika
· 1/2 teaspoon cayenne pepper 

· Freshly ground black pepper

Directions

1. Peel butternut squash with a potato peeler, then cut in half lengthwise. Scoop out seeds and cut the remaining squash into 1" pieces. Combine in a large saucepan with the chicken broth, making sure the broth covers the squash completely. Add the sage leaves and bring all to a boil, then reduce heat and simmer uncovered for about 20 minutes or until squash is fork tender.
2. In the meantime, bring a large pot of water to boil. Add the pound of pasta and cook according to packaged directions until al dente (about 8 minutes). Drain and set aside.
3. Drain the squash, while reserving 1 cup of the chicken broth. Add the cooked squash and sage to the blender or food processor and process in batches until smooth, adding about a cup of the reserved chicken broth. 4. Return the pureed squash to a medium pot over low heat and add the heavy cream, spices, and grated cheddar, stirring until the cheese is melted and the sauce is completely smooth.
4. Pour the sauce over the cooked pasta and stir until well combined. Taste and adjust seasoning, then serve. 

Source: Adapted from Always Order Dessert Blog and Open Mouth Insert Cookie Blog

Chicken Wrap with Thai Peanut Sauce

This sauce is nuts! Great for a weeknight dinner.

Prep time: 30 minutes             |          Total time: 30 minutes           |           Yield: Serves 4

Ingredients

Wrap filling:

· 2-3 chicken breasts

· 2 bell peppers

· 2 zucchinis 

· 1 onion

· 3 tablespoons of olive oil

· Salt, pepper, and pepper flakes to taste

Peanut sauce:

· 1 clove garlic, minced
· 1/2 teaspoon peeled, grated fresh ginger
· 1/2 cup vegetable oil

· 1/4 cup good apple cider vinegar
· 3 tablespoons soy sauce or White Miso
· 1 1/2 tablespoons dark sesame oil
· 1/2 tablespoon honey
·  1/4 cup smooth peanut butter
· 2 teaspoons kosher salt

Directions

Wrap filling:

1. Preheat the oven to 450 degrees.

2. Heat 2 tablespoons of olive oil in an oven-safe skillet on top of the stove over medium-high. While that’s heating, rub the breasts with salt, pepper, and pepper flakes.
3. Brown breasts in the pan on top of the oven, without disturbing for a few minutes on each side. Move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
4. Let them cook for about 10 minutes in the oven, then flip them over again. Start checking for doneness at the 25-minute mark (time will vary depending on size).
5. Chop bell peppers, zucchinis and onion. Sauté in remaining olive oil (1 tablespoon).

6. Slice chicken into strips. Place chicken and vegetables in a tortilla.

Peanut sauce:

1. Combine ingredients and blend using a food processor or a blender.

2. Drizzle wrap with peanut sauce. 

Source: Sauce from Barefoot Contessa (link forthcoming). 

Pumpkin Fondue

Creamy pumpkin perfection. Great for holiday parties.
Prep time: 30 minutes             |             Total time: 2 hours            |            Yield: Serves 8

Ingredients
· 1 (15-inch) piece of baguette, 

cut into 1/2-inch slices 

· 1 (7-pound) orange pumpkin
· 1 1/2 cups heavy cream
· 1 cup reduced-sodium chicken broth
· 1/2 teaspoon grated nutmeg
· 2 1/2 cups grated Gruyère (6 ounces)
· 2 1/2 cups grated Emmental (6 ounces)
· 1 tablespoon olive oil

· 4 apples

· 8 cups veggies (carrots, broccoli, bell peppers, zucchini)

Directions
1. Preheat oven to 450°F with rack in lower third.
2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
4. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
6. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

7. With a large spoon, stir cheese with desired amount of pumpkin.

8. Dip with bread, apples, and veggies.

Source: Epicurious. Thanks MP!