Here's the recipe for the lasagna we mentioned. It is delicious. Make sure you let it sit for 15 minutes or so when you're done- not only will it cool, but the squash puree will solidify a bit, too. Also, we had left over squash puree, which we later put into ravioli. Also delicious. Oh, and if you don't know what a butternut squash is, you're such a loser. I guess you could go look for a picture of one online like we did... Oh, wait. Nevermind...
Prep: 30 Minutes
Cook: 1 hour 25 minutes
Serve 8-10 servings (8-10 Erikas, 4-6 Robs)
Ingredients:
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles (or home-made: add 30min to prep time)
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the ameretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
From a book or website of Giada De Laurentiis, via Rob's aunt.
Monday, January 1, 2007
Penne with Pink Vodka Sauce
Ingredients (Serves 2):
Salt
2 TBSP extra-virgin olive oil
2 garlic cloves, pressed
1/2 cup canned tomato puree
Pinch of red pepper flakes
1/4 cup vodka
A couple big pinches of chopped fresh basil (plus more for garnish)
1/2 cup heavy cream
2 cups (about 1/2 lb) penne or penne rigate pasta
Grated Parmesan or Pecorino-Romano cheese
Instructions:
Bring a pot of salted water to a boil.
Heat the oil in a large skilet over high heat. Press the garlic into the pan and cook until it sizzles, about 30 seconds (before browning).
Add tomato puree and red pepper flakes and bring to simmer. Stir in the vodka and cook until you can't smell the vodka anymore, about 4 minutes. Stir in basil and cook a few minutes.
Pour in the cream, bring to a simmer and simmer until the sauce is a rosy pink and is slightly thickened, about 5 minutes.
Stir the pasta into the boiling water. Cook until al dente, about 9 minutes. Stir occasionally.
Drain pasta and add it to the pan. Toss it until coated with the sauce. Add cheese, toss again, and serve. Garnish as desired with cheese and basil.
Note: We made it without penne. Somehow, it was still good.
From Young and Hungry, by Dave Lieberman (Hyperion)
Salt
2 TBSP extra-virgin olive oil
2 garlic cloves, pressed
1/2 cup canned tomato puree
Pinch of red pepper flakes
1/4 cup vodka
A couple big pinches of chopped fresh basil (plus more for garnish)
1/2 cup heavy cream
2 cups (about 1/2 lb) penne or penne rigate pasta
Grated Parmesan or Pecorino-Romano cheese
Instructions:
Bring a pot of salted water to a boil.
Heat the oil in a large skilet over high heat. Press the garlic into the pan and cook until it sizzles, about 30 seconds (before browning).
Add tomato puree and red pepper flakes and bring to simmer. Stir in the vodka and cook until you can't smell the vodka anymore, about 4 minutes. Stir in basil and cook a few minutes.
Pour in the cream, bring to a simmer and simmer until the sauce is a rosy pink and is slightly thickened, about 5 minutes.
Stir the pasta into the boiling water. Cook until al dente, about 9 minutes. Stir occasionally.
Drain pasta and add it to the pan. Toss it until coated with the sauce. Add cheese, toss again, and serve. Garnish as desired with cheese and basil.
Note: We made it without penne. Somehow, it was still good.From Young and Hungry, by Dave Lieberman (Hyperion)
Black Bean, Corn and Tomato Salad
Nice healthy side dish or taco salad topping. Erika's used the dressing on other salads as well.
Boil in water for 1 minute:
1 1/2 cups corn kernels (cut from 3 ears of corn) Would probably also be good with canned whole corn
Drain and rinse under cold water.
Whisk together in a small bowl:
2 tablespoons red wine vinegar
1 clove garlic, minced
1/8 teaspoon salt
ground black pepper to taste
Gradually whisk in:
5 tablespoons olive oil, or to taste
1/4 cup snipped or sliced fresh basil
Toss with most of the dressing in a serving bowl:
3 cups canned black beans rinsed and drained
With the remaining dressing, toss the corn along with:
8 ounces cherry tomatoes, halved
1 cup chopped red onions (Erika of course left those out as she's not a raw onion fan)
Stir gently into the beans. (Rob loves the phrase, "Stir gently into the beans." He thinks it's profound or something.)
From the All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Boil in water for 1 minute:
1 1/2 cups corn kernels (cut from 3 ears of corn) Would probably also be good with canned whole corn
Drain and rinse under cold water.
Whisk together in a small bowl:
2 tablespoons red wine vinegar
1 clove garlic, minced
1/8 teaspoon salt
ground black pepper to taste
Gradually whisk in:
5 tablespoons olive oil, or to taste
1/4 cup snipped or sliced fresh basil
Toss with most of the dressing in a serving bowl:
3 cups canned black beans rinsed and drained
With the remaining dressing, toss the corn along with:
8 ounces cherry tomatoes, halved
1 cup chopped red onions (Erika of course left those out as she's not a raw onion fan)
Stir gently into the beans. (Rob loves the phrase, "Stir gently into the beans." He thinks it's profound or something.)
From the All New All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Picadillo
Traditional Latin American dish which is so rich and flavorful we've made it twice, once for guests. Incredibly easy to make in the slow cooker (or on the stove) and also makes great leftovers. Great over rice or in tortillas. Little avocado and sour cream and you're set!
Ingredients:
2 pounds ground beef
1 large onion, chopped
1 cup raisins
2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cloves garlic, finely chopped
2 medium apples, peeled and chopped (Erika used Breaburn and didn't see any need to peel)
2 cans (10 ounces each) diced tomatoes and green chilies, undrained (we liked using 1 - 14 oz can of tomatoes and a small can of green chilies)
1/2 cup slivered almonds, toasted (We keep buying these and forgetting to put them in)
Instructions:
1. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain (You can really drain a lot of the grease off of the meat which is nice)
2. Mix beef mixture and remaining ingredients except for almonds in 3 1/2 to 6 quart slow cooker.
3. Cover and cook on low heat setting 3 - 4 hours or until most of the liquid is absorbed (can stay warming for hours more...melds the flavors even better.) Stir in almonds (if you can remember to).
We meant to have some pictures, but it doesn't seem to last long in the house.
Recipe from the Betty Crocker's Slow Cooker Cookbook
Ingredients:
2 pounds ground beef
1 large onion, chopped
1 cup raisins
2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cloves garlic, finely chopped
2 medium apples, peeled and chopped (Erika used Breaburn and didn't see any need to peel)
2 cans (10 ounces each) diced tomatoes and green chilies, undrained (we liked using 1 - 14 oz can of tomatoes and a small can of green chilies)
1/2 cup slivered almonds, toasted (We keep buying these and forgetting to put them in)
Instructions:
1. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain (You can really drain a lot of the grease off of the meat which is nice)
2. Mix beef mixture and remaining ingredients except for almonds in 3 1/2 to 6 quart slow cooker.
3. Cover and cook on low heat setting 3 - 4 hours or until most of the liquid is absorbed (can stay warming for hours more...melds the flavors even better.) Stir in almonds (if you can remember to).
We meant to have some pictures, but it doesn't seem to last long in the house.
Recipe from the Betty Crocker's Slow Cooker Cookbook
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