Gluten Free (or Regular) Lasagna
This recipe uses cabbage leaves instead of pasta to make lasagna! But if you have no qualms with noodles, you can simple replace the cabbage with cooked lasagna noodles (about 12).
1-2 lbs ground beef (optional)
2-3 cups tomato sauce
Optional for the sauce: chopped veggies: onions, peppers, shallots, carrots, etc.
1 head of cabbage (or 12 lasagna noodles, cooked and drained)
6 oz shredded mozzarella cheese (reserve 2 oz for top layer of lasagna)
6 oz shredded Parmesan cheese
1 cup cottage cheese
salt and pepper to taste
Preheat oven to 375 degrees.
Crumble beef in medium saucepan and cook until browned. Remove from heat and drain fat. Return cooked beef to heat, add tomato sauce sauce and chopped veggies. Cook on medium heat until sauce has heated through; about 8 minutes. Add salt and pepper to taste.
If using cabbage:
Cut cabbage in half and place in boiling water. Boil for 10-12 minutes or until softened. Drain cabbage and chop into large pieces. Sauté cabbage with oil in large skillet over medium high heat until softened, about 2-3 minutes. Pour into large bowl lined with paper towels. Roll up cabbage in paper towels and squeeze out remaining water and oil; set aside.
Combine egg, cheeses and yogurt in small bowl.
Layer small amount of cabbage (or noodles), meat sauce and cheese mixture in 9" x 12" baking dish. Repeat layers with remaining cabbage, meat sauce and cheese mixture. Sprinkle reserved mozzarella cheese on top.
Place baking dish on baking sheet; bake 15-20 minutes until lightly browned and bubbly.
Cool 10 minutes then serve and enjoy.
Twice-Baked Broccoli & Cheddar Potatoes
Twice-baked potatoes are first baked in their skins. Once cooked, the filling is scooped out and other ingredients are mixed in to add flavor. The filling is then placed back inside the empty potato skins and the potatoes are baked again. This recipe, with a little cottage cheese added for protein and additional vegetables mixed in, is a meal in itself.
2 medium russet potatoes
2 teaspoons olive oil
1/2 cup shredded cheddar cheese, plus 1 tablespoon for sprinkling
1/4 cup cottage cheese or sour cream
1 cup chopped fresh or frozen broccoli
Salt and pepper, to taste
Preheat the oven to 400 degrees Fahrenheit. Rinse the potatoes in cold water and pat them dry.
Place the potatoes in a baking dish and drizzle them with the olive oil and sprinkle with a big pinch of salt. Bake the potatoes until they’re fork-tender, about an hour.
While the potatoes bake, bring a small pot of water to a boil. Add a big pinch of salt and add the chopped broccoli to the boiling water. Cook the broccoli until it’s soft and bright green, about 2 minutes. Drain the broccoli and run it under cool water to stop it from cooking.
Remove the potatoes from the oven and carefully slice the top off each potato. Use a spoon to scoop the filling out of each potato and place it in a bowl.
Stir in the cheddar cheese, cottage cheese or sour cream and chopped broccoli. Season the potatoes to taste and divide the potato-cheese mixture evenly between the two potato shells.
Sprinkle each with the remaining cheese and bake until the cheese melts and the potato begins to brown, about 10 minutes. Remove the potatoes from the oven and serve.
White Pizza with Salad
1 pizza dough
3 ounces (90 grams) mozzarella di bufala (buffalo mozzarella), shredded or torn into small pieces
2 to 3 cloves garlic, very thinly sliced
Extra-virgin olive oil, for drizzling
1/2 to 1 1/4 cups fresh cress, pea shoots, sunflower and radish shoots, or other baby greens
Juice from 1/4 to 1 lemon
Sea salt and coarsely ground black pepper
Parmigiano-Reggiano, for sprinkling
Preheat the oven to 450°F (260°C) for 1 hour. Slide a baking stone or a large cast-iron skillet turned upside down in the oven to preheat.
Stretch the pizza dough to a diameter of 12 inche.
Scatter the mozzarella and garlic evenly over the dough, leaving a 1-inch border around the edge. Drizzle some extra-virgin olive oil over the pizza.
Carefully slide the pizza onto the baking stone and bake until the crust is golden and the cheese is bubbling, 10 to 15 minutes.
Place the watercress, pea shoots, baby spinach, or other baby greens in a large bowl. Drizzle with more olive oil and lemon juice to taste and gently toss to coat each leaf.
Remove the pizza from the oven and place it on a cutting board. Top it with the mound of greens and sprinkle with salt and pepper to taste. Grate some Parmigiano-Reggiano over the pizza, slice it into wedges, and dig in.
Butternut Squash Risotto with Sage
1 tablespoon butter
1 package pureed squash, thawed
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
3 cups chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often to heat through.
Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Sautéed Cabbage and Carrots with Turmeric
Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor.
1/3 cup extra-virgin olive oil
3 medium onions or shallots, finely chopped (1.5 cups)
6 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pound carrots, quartered lengthwise and cut into 1 1/2-inch lengths
3 pounds green cabbage, cored and cut into 3/4-inch pieces
In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.
Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.