Thai Chicken Peanut Noodles, from Gael

Thai Chicken Peanut Noodles, from Gael

--Made from the Plated meal-kit service, 6-19-19

Yum! These are really good noodles. I served this cold and it was excellent.

Comments from Plated: "Who knew it was so easy making this takeout favorite at home? Chewy long life noodles are cooked with crisp-tender snow peas, then tossed with shredded chicken and a creamy sauce of fresh ginger, soy, garlic, peanut butter, and scallions. Add a drizzle of Sriracha if you like a little heat, then garnish with sesame seeds for crunch. 20–30 minutes 540 calories per serving."

Ingredients
2 boneless skinless chicken breasts
4 mini sweet peppers
2 scallions
⅛ ounce ginger
1 clove garlic
8 ounces long life noodles
3 ounces snow peas
1 packet peanut butter
3 packets gluten-free soy sauce
1 packet Sriracha
1 teaspoon sesame seeds

1. Cook chicken
Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board; set aside to rest.

2. Prepare ingredients
While chicken cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems. Trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens.

3. Make ginger-garlic paste
Trim and discard skin of ginger (see recipe tip). Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle. Repeat until ginger and garlic are broken down and a paste forms.

4. Cook noodles and snow peas
Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Add snow peas and noodles to boiling water and cook, stirring occasionally to prevent sticking, until noodles are al dente and snow peas are tender, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.

5. Make peanut sauce and shred chicken
In a large bowl, whisk together peanut butter, soy sauce, ginger-garlic paste, and scallion whites and light greens. Adding 1 tablespoon at a time, slowly whisk in up to 3 tablespoons warm water until sauce is smooth and pourable. Taste and season with salt and black pepper as desired; set aside for the next step. Shred rested chicken using 2 forks or roughly chop.

6. Plate peanut noodles

To bowl with peanut sauce, add shredded chicken, mini peppers, cooked noodles and snow peas, scallion dark greens, and ⅛ teaspoon salt. Toss to coat, then divide between serving plates. Drizzle over Sriracha (feel free to use less for milder heat) and garnish with sesame seeds. Enjoy!

Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

9 ounce Butternut Squash Pasta
8 ounce Kale
0.25 ounce Sage
1 Shallot
2 cloves Garlic
0.25 cup Parmesan Cheese
salt and pepper
1 tablespoon Olive Oil
2 tablespoon Butter
1 ounce Pine Nuts

1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot into strands (from root end to stem end). Mince or grate garlic. Pick leaves from sage and discard stems. Roughly chop leaves.

2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add half the kale from the package (we sent extra) and shallot. Season with salt and pepper. Cook until kale is wilted and tender, 4-6 minutes, tossing. Add garlic and another drizzle of olive oil and toss until fragrant, about 1 minute. Remove from pan and set aside.

3

Once water boils, add agnolotti to pot. Reduce heat slightly and bring water to a low boil. Cook agnolotti until tender and warmed through, 5-7 minutes. Drain, reserving 1 cup pasta water.

4

Add 2 TBSP butter to same pan used for kale over medium heat. Add sage and stir until butter is melted, starting to brown, and smells nutty, about 2 minutes.

5

Stir in agnolotti, kale mixture, and ¼ cup pasta water. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash of pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season to taste with salt and pepper.

6

Divide agnolotti mixture between plates. Sprinkle with pine nuts and remaining Parmesan.

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Rob and I really enjoyed this Hello Fresh recipe from February 2017. I didn't like that they recommended to poach the chicken, I think grilling it might be better. Or if you have a deli chicken, shred that.

12 ounce Chicken Breast
2 unit Scallions
6 ounce Linguine
2 unit (4 T?) Peanut Butter
2 tablespoon Red Wine Vinegar
1 tablespoon Sesame Oil
3 unit (4 T?) Soy Sauce
2 tablespoon Pepperolio (this was a hot pepper sauce, maybe Sriracha would also work?)
0.5 ounce Honey
4 ounce Red Cabbage
2 clove Garlic
salt and pepper
2 tablespoon Vegetable Oil

1
Bring a large pot of salted water to a boil (for pasta). Fill a large pan ⅔ full of water and add a large pinch of salt (for chicken). Bring to a boil over high heat. Once boiling, add chicken, cover, and remove from heat. Set aside until chicken is no longer pink in center, about 15 minutes.
2
Wash and dry all produce. Mince 1 clove garlic (we sent more). Thinly slice scallions. Add linguine to pot of boiling water and cook until al dente, 9-11 minutes.
3
Meanwhile, whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 TBSP soy sauce, 2 tsp pepperolio (more or less to taste—it’s spicy), honey, 2 TBSP oil, and 2 TBSP water in a small bowl.
4
Remove chicken from pan and allow to cool. When cool enough to handle, shred into bite-size pieces with your hands or two forks.
5
Drain linguine. Gently pat with paper towel and remove as much moisture as you can (it’s OK if the noodles are still a little wet). Toss with remaining sesame oil.
6
Toss linguine, chicken, red cabbage, and sesame peanut sauce in a large bowl until evenly coated. Divide between serving bowls and sprinkle with scallions. Drizzle with as much of the remaining pepperolio as you like.

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.

Gael and Rob had this from Hello Fresh in February 2017 and really enjoyed it. Unsure where to buy Dukkah seasoning though.

12 ounce Chicken Breast

12 ounce Sweet Potato

1 tablespoon Dukkah seasoning

1 Lime

6 ounces Sugar Snap Peas

4 tablespoons Sour Cream 

salt and pepper

1 tablespoon Olive Oil

1

Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with half the dukkah, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potato is tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.

2

Zest and halve lime. Mix sour cream, a pinch of lime zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.

3

With your hand on top of one chicken breast, cut ¾ of the way through, parallel to the cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, and pound with a mallet or heavy pan until ½ inch thick. Repeat with other breast. Season all over with salt, pepper, and remaining dukkah.

4

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center and dukkah is browned but not burnt, 3-4 minutes per side. Remove from pan and set aside to rest.

5

Heat another drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.

6

Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.

Steak with Creamed Kale, by Gael (Hello Fresh)

Steak with Creamed Kale, from Gael (Hello Fresh)
Rob and I had this from Hello Fresh in February 2017 and loved it! Fun way to make kale, and the peppercorn sauce was delicious.

12 ounce Sirloin Steak
4 ounce Kale
12 ounce Yukon Potatoes
1 Shallot
4 tablespoon Sour Cream
0.5 ounce Black Peppercorns
1 unit Beef Stock Concentrate (tablespoon?)
salt and pepper
1 tablespoon Vegetable Oil
1 tablespoon butter

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.

Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.

Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.

Heat a drizzle of oil in a medium pan over medium-high heat. (Note from Gael: If the steak is thick, pound or slice it or the middle will never cook) Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side (took way longer than 7 per side and middle was still raw) Remove from pan and set aside to rest, 5 minutes.

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.

Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.

Ginger-Tomato Sauce With Carrot Matchsticks, Over Rigatoni, from Gael

Ginger-Tomato Sauce With Carrot Matchsticks, Over Rigatoni, from Gael

--From May 2016 Vegetarian Times, made this 5/18/16 and enjoyed it. It's not an especially saucy sauce--best to toss the noodles in it rather than just try to spoon it over the rigatoni.

2 T olive oil
4 large carrots, cut into matchsticks
1 1/4 t grated fresh ginger
28 oz can fresh peeled tomatoes, crushed well by hand (I would suggest re
1/3 c fresh basil leaves

Heat oil in Dutch oven on medium-high. Add carrots, season with salt (I used a little garlic and a little red pepper and Italian herbs too). Cook 5 minutes, stirring once or twice, until carrots are crisp-tender and slightly browned. Stir in ginger, tomatoes, and a handful of basil leaves.

Bring to a simmer, reduce heat to medium-low, cook 10-12 minutes or until carrots are fork-tender. Stir in more basil. Toss with rigatoni.

Can add sausage if you like.

Zucchini Carbonara Sauce on Spaghetti, from Gael

Zucchini Carbonara Sauce on Spaghetti, from Gael

Via May 2016 Vegetarian Times. Gael made it May 16, 2016 for a simple Monday-night dinner. A little bland, but you can spice it up how you like, and we ate the whole big bowl full.

3 T pine nuts (Gael recommends more pine nuts to serve alongside, you'll want more)
1 large egg plus 1 large egg yolk
1/4 c whipping cream
3 T grated Parmesan plus more for topping
Small zucchini peeled into small strips with a vegetable grater
8 oz spaghetti.

Cook spaghetti and drain, Save a small amount of the pasta water.
Toast pine nuts in small skillet until browned. Transfer to plate to cool.
Whisk together egg, egg yolk, cream and cheese. Season with salt and pepper. Stir in zucchini and 3 T pine nuts (reserving some extra for top). Toss with 2-3 T of pasta water to obtain desired sauce consistency

Roasted Pork Tenderloin with Rhubarb BBQ Sauce, from Gael

Roasted Pork Tenderloin with Rhubarb BBQ Sauce, from Gael

--From EatingWell:  May/June 2014

In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you’re lucky enough to have a lot of rhubarb, make a double or even a triple batch of the rhubarb sauce recipe and freeze it for later in the summer. It tastes great with grilled chicken and beef too.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced rhubarb, fresh or frozen (thawed)
• 1/4 cup ketchup
• 1/4 cup packed light brown sugar
• 1 tablespoon cider vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon freshly ground pepper, divided
• 1 1-pound pork tenderloin, trimmed
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 425°F.
2. 2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add rhubarb, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat.
3. 3. Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with salt and the remaining 1/4 teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes.
4. 4. Transfer the skillet to the oven. Roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 12 to 15 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.

Nutrition

Per serving : 288 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 74 mg Cholesterol; 25 g Carbohydrates; 25 g Protein; 2 g Fiber; 395 mg Sodium; 775 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 other carbohydrate, 3 1/2 lean meat, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Pork Chops and Cider-Braised Brussels Sprouts, from Gael

Pork Chops and Cider-Braised Brussels Sprouts, from Gael

Via Rachael Ray Magazine, Jan/Feb 2015


2 8 ounces bone-in pork chops
1 tablespoon canola oil
3/4 pound Brussels sprouts, halved
6 tablespoons apple cider
2 cloves garlic, minced
1 tablespoon fresh thyme leaves


Season chops. In skillet, cook chops in oil over medium-high, turning once, until cooked through, 10 minutes. Transfer to plate. In skillet, brown sprouts, stirring, 2 minutes. Add remaining ingredients; cook until sprouts are tender, 4 minutes. Season. Serve with pork.

Pumpkin Ravioli and Delicata Squash with Sage Brown Butter Sauce, from Gael

Pumpkin Ravioli and Delicata Squash with Sage Brown Butter Sauce, from Gael

(Via Seattle Times Magazine, 2015)

Serves 4

1 Delicata squash, halved, seeded, cut into ¼ inch slices

Olive oil


Kosher salt

Pumpkin or squash ravioli

6 tablespoons unsalted butter

8 sage leaves

Freshly grated Parmigiano-Reggiano cheese

1. Preheat oven to 425 degrees. Place squash slices on a lightly oiled baking sheet and brush the tops with oil. Sprinkle with salt. Roast for about 20 minutes, until tender and golden brown in places, flipping the squash pieces once.


2. Boil the ravioli in salted water according to directions on the package.

3. While the ravioli is boiling, brown the butter.** Add the sage leaves when the butter starts smelling sweet and nutty. The butter will foam up, and then the mixture will settle again as the sage leaves crisp. Swirl the pan gently to move the sage around so that you can watch the color of the butter. When the butter is ready, remove the pan from the heat and cover it while you drain the pasta.

4. To serve, spread the drained ravioli on a platter. Top with the squash. Spoon the brown butter and sage on top. Sprinkle with grated cheese. Serve right away.



**TIPS FOR BROWNING BUTTER

To brown butter, cut it into 1/4-inch slices and put them in a light-colored saucepan so you can watch the color change. Slowly melt the butter over medium-low heat, gently swirling the pan so it melts evenly. As the butterfat melts and the water is released, the liquid butter will begin to crackle and sputter, a white foam will begin to accumulate, and the bubbles created by the boiling butter will look thin and watery. Slowly the crackle sound will quiet and an oily sheen will cover the surface.

When the butter is almost silent, the bubbles that form will be tiny, and the foam that accumulated at the start will have dissipated and been replaced by a more bubbly foam. You’ll also begin to notice browning on the sides of the pan. At this point you should start checking the color of the liquid butter and of the milk solids on the bottom of the pan.

When it’s ready, foam will cover the liquid; the aroma will be sweet and smell like toasted nuts; and the color will have changed from yellow to golden to caramel as the solids turn brown (be sure they don’t turn black!). Use it right away or pour it into a container (leaving some or all of the solids behind) and refrigerate for later.

Better than fries

Better than Fries, from Gael




Cut potatoes almost all the way through.


Drizzle with olive oil, butter, sea salt and pepper.


Bake at 425 for 40 minutes

Roasted Pork Chops with Sweet Potatoes and Apples, by Gael

Roasted Pork Chops with Sweet Potatoes and Apples, by Gael

• 4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
• 1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
• 1/3 cup apple-cider vinegar
• 1/2 cup apple cider
• 1 teaspoon caraway seeds
• 2 apples, preferably Honeycrisp, thinly sliced, seeds removed

1. Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
2. Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

--From Martha Stewart
--Made this Jan. 21. 2015, served to Dan and Rob along with Shaved Brussels Sprout Salad, a good fall/winter dish

Shaved Brussels Spout Salad

Shaved Brussels Spout Salad, by Gael

Serves: 4
Cook time: 20 minutes
Total time: 30 minutes

1.5 lb Brussels sprouts
3 T olive oil
1/4 c sliced almonds
lemon zest
1.5 T lemon juice
1/2 clove garlic (I used minced)
1 T white wine vinegar
1 T honey
2 t Dijon mustard
1/2 T thyme leaves (I left these out)
1/2 pear, thinly sliced
6 oz shaved Pecorino-Romano cheese (Parmesan would also work)

1) Preheat oven to 375. Pull off outer layer of sprouts, reserving leaves. Then slice each sprout thinly. Toss sliced sprouts into one bowl, outer leaves in another.

2) Take bowl with outer leaves, add 1 T olive oil and salt to taste. Roast on baking sheet until crispy, about 10 mins. I put them on foil, some did get brown.

3) Combine almonds with 1/2 T olive oil and some salt. Stir. Spread on separate baking sheet. When leaves are out of oven, turn oven down to 350. Toast almonds 10 mins or until lightly brown.

4) Make dressing. In blender, combine lemon zest, juice, garlic, vinegar, honey and mustard. Stream in 1.5 T olive oil. When emulsified, add thyme leaves (I skipped thyme). Pulse 2-3 times.

5) Before serving, mix the sliced sprouts and the roasted leaves. Toss the mix with the dressing. Put some of the mix on plates, Serve with small cups of the pear slices, cheese shavings and nuts and let everyone top their own salad.

--Shape Magazine, Jan/Feb 2015

Made this Jan. 21, 2015 along with Roasted Pork Chops With Sweet Potatoes and Apples for me, Dan and Rob. We really liked it. Unusual to have a salad where the shaved Brussels sprouts replace the lettuce.

Quick Chicken Marsala, from Gael

Quick Chicken Marsala, from Gael

--From All Recipes.com

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.               

Serves 4. Ready in 30 minutes.

Homemade turkey Sloppy Joes, from gael

Homemade turkey Sloppy Joes, from Gael

From Rachael Ray magazine, Oct. 2011. Made these in Sept. 2011 with turkey and they're great!

1 small onion, quartered
1 red bell pepper, quartered
2 T olive oil
1 lb ground turkey (beef OK too)
2 t chili powder
2 c tomato puree
1 1/2 T packed brown sugar
1 T cider vinegar
1 T worchestershire sauce
1 t coarse salt
whole-wheat hamburger buns

Using food processor, coarseley chop onion and red pepper

In skillet, heat olive oil over med-high heat. Add onion-pepper mix and cook till soft, about 3 minutes.
Add turkey, breaking it up w spoon. Cook for a few minutes. Stir in chili powder. Add puree, brown sugar, vinegar, worchestershire and salt.

Simmer until sauce thickens, about 5 minutes. Spoon over buns.

Ravioli in a light vegetable broth, from Gael

Ravioli in a light vegetable broth, from Gael

From Vegetarian Times, Oct. 2011. Made with the cherry tomato and tapenade tartlets. Delicious and fast!

4 c vegetable or chicken broth
1 lb fresh ravioli or tortellini (about 30)
1-2 carrots, grated
6 button mushrooms,sliced thinly
2 green onions, thinly sliced
2 cloves minced garlic
1/2 tsp fines herbes (or whatever herbs you like)
12 fresh basil leaves

Bring broth and 1 c water to boil. Add ravioli/tortellini and cook accoding to package till al dente. Remove pasta to plate w slotted spoon.
Reduce heat to med-low. Add carrots, mushroom, green onions, garlic and fines herbes. Cover and simmer 5 minutes.
Ladle broth into bowls. Divide ravioli among bowls. Sprinkle w basil.

262 calories per bowl (w 5 ravioli)

Garlicky spinach lasagna, from Gael

Garlicky spinach lasagna, from Gael

--from Rachael Ray magazine, Oct. 2011

Rachael's Tip: WIDE EGG NOODLES: They rarely clump together, are quick to cook and have a solid bite, so they're a natural substitute for traditional pasta. (Plus, you probably have some in your pantry right now!) The toasted breadcrumbs add a buttery crunch to the top.

Ingredients

For the lasagna:

1 1/2 lbs. baby spinach

4 tbsp. butter

2 cloves garlic, finely chopped

Salt and pepper

8 oz. wide egg noodles

2 cups Creamy White Sauce

6 oz. fresh goat cheese

4 tbsp. prepared pesto

1 1/2 cups coarse fresh breadcrumbs

2 tbsp. EVOO

For the Creamy White Sauce

2 tbsp. butter

½ cup finely chopped shallots

¼ cup flour

2 cups milk warmed

¼ cup grated parmesan cheese

Salt and pepper

Cooking Directions

For the lasagna:
In a large saucepan, bring 2 inches water to a simmer. Add the spinach in batches, stirring until wilted; cook until all of it is tender. Drain and let cool. Squeeze out excess moisture and chop.
In a large skillet, melt 2 tbsp. butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper; remove from the heat.
Preheat the oven to 400°. In a large saucepan of boiling, salted water, cook the noodles, stirring often, until al dente. Drain— but do not rinse—and return to the saucepan. Stir in the white sauce to coat.
Lightly grease an 8-inch square glass baking dish. Layer in half of the noodles and press with a spatula.
Dot with half of the goat cheese, spread the spinach on top and press down. Stir 3 tbsp. pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.
Meanwhile, in a large skillet, melt the remaining 2 tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. Combine the remaining 1 tbsp. pesto with the EVOO. Drizzle the lasagna with the pesto oil and sprinkle with the crumbs.
For the Creamy White Sauce:
Melt butter in a medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and ½ each salt and pepper.

Cherry Tomato and Olive Tapenade Tartlets, from Gael

Cherry Tomato and Olive Tapenade Tartlets, from Gael

--From Vegetarian Times, Oct. 2011. Made these to go with tortellini soup in Sept. 2011. Very good--Rob ate 3!--but Gael thinks they'd be way better with homade tapenade. Also, it's expensive to buy.

Tip: Thaw the puff pastry first or you won't be able to roll it out well.

Ingredients

2 cups cherry tomatoes, halved
1 tsp. olive oil
1/4 tsp. herbes de Provence
1/2 17.3-oz. pkg. puff pastry, thawed
6 tsp. black olive tapenade
9 tsp. prepared hummus

Directions

1. Preheat oven to 425"F. Line baking sheet with parchment paper, or spray with cooking spray.
2. Toss cherry tomatoes with oil and herbes de Provence in small bowl. Season with salt and pepper, if desired. Set aside.
3. Cut puff pastry into 6 3 1/2-inch rounds, and transfer rounds to prepared baking sheet. Prick rounds with fork.
4. Spread each puff pastry round with 1 tsp. tapenade, then 1 1/2 tsp. hummus. Top each tartlet with 8 cherry tomato halves. Bake tartlets 20 min, or until crusts are browned on bottom and edges. Serve warm or at room temp.

Serving Size: makes 6 servings

Number of Servings: 6

Chili-glazed Tofu with Asparagus and Rice, from Gael

Chili-glazed Tofu with Asparagus and Rice, from Gael

Fabulous vegetarian main course from Cooking Light for when asparagus is in season. The key is to cook the tofu long enough that it crisps up and then cook it in the sauce enough that it picks up the chili glaze.

First, make rice or couscous, whatever you like.
Chop up a bunch of asparagus. Shred a carrot.

Drain a box of extra-firm tofu and slice it into 9 thin slices, lengthwise. Sprinkle salt and pepper on them, flip, sprinkle on the other side.

 Make sauce; Combine 1 T sugar, 2 T rice vinegar, 2 T soy sauce, 1 t bottled minced ginger (I had to look for this in a good store), 1 T garlic-chili sauce (I use Siracha, also called rooster sauce) in small bowl.

Heat  1 T peanut oil over medium. Add tofu slices, cook 3-5 minutes per side or until browned.

Add sauce to pan. Cook 20 seconds or so, stirring constantly. Remove from heat when tofu appears to have a nice glaze.

Combine the rice or couscous you made with chopped asparagus, shredded carrot, 1/2 t salt and 1 t sesame oil.

Serve yourself a serving of the rice mixture and gently lay some slices of tofu on top. Can add  more soy sauce or Siracha if you like.

Cuban Sandwiches with Sriracha, from Gael

Cuban Sandwiches with Sriracha, from Gael

Really tasty sandwich, the Sriracha (chili sauce, aka Rooster sauce) just makes it. From Epicurious.com. Gael made these 9-26-11 and she and Rob really liked them.

• 1 cup mayonnaise, divided
• 1 tablespoon hot chili sauce (such as Sriracha)
• 1/3 cup (packed) finely chopped fresh mint
• 2 tablespoons fresh lime juice
• 2 tablespoons minced shallot
• 1 teaspoon sugar
• 1 teaspoon ground cumin

• 1 1-pound loaf ciabatta bread (I bought two individual rolls instead)
• 12 deli slices Swiss cheese
• 1 pound thinly sliced Black Forest ham
• 6 1/4-inch-thick slices cooked turkey breast

Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.

Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.   Press in panini maker.