Spinach Lasagna

this is among my most reliable recipes - hard to screw up once you figure it out the first time, always good...

1 26oz jar of your favorite pasta sauce (i like muir glen fire-roasted)

Package Spinach*

1 15-16 ounce carton of ricotta cheese

1 package shredded mozzarella

1 package lasagna noodles (San Giorgio "Oven-Ready" is best)

Large baking dish

A little extra asiago/mozzarella/parmesan

-Preheat oven to 350

-Mix Spinach, Ricotta, and Mozzarella in large bowl

-Spread about 2TBLS water and 2TBLS sauce in bottom of the dish

-Lay 3 (or 4 if of the skinny sort) noodles across

-Spread 1/2 the Spinach mixture

-Spread 1/3 of Sauce

-Lay 3 Noodles across

-Spread 1/2 of the Spinach

-Spread 1/3 of the Sauce

-Lay 3 Noodles Across

-Spread remainder of Sauce

-Sprinkle with some cheese (such as asiago, and/or more mozzarella)

-Add some Basil if you have it

-Bake 30 minutes

-Broil 5 minutes

voila!

*For spinach, I take the normal-size Earthbound fresh spinach box, throw it into a hot sauce pan until just wilted and drain it; or you can use a thawed box of frozen spinach - but it must be drained *very* well

Healthy Tasty Chicken (or Turkey) Sausage Pasta AKA bangin' chicken sausage pasta

This is a good meal to makes lots of and go back for repeat servings because you can just reheat the pot for a couple minutes each time and it still tastes great!!! Also, there isn't a big worry about managing each ingredient to be done at the same time because they can all be heated up in the pot. the ingredients are flexible in that if you forget half of them or add too much of anything it will still be good - but absolutely must have the sausage, garlic, olive oil, pasta, and broccoli on hand. a healthy meal. kudos to my brother and his significant other for coming up with this.

All amounts of food are negotiable but this is for 2
(hungry) people basically

2 italian chicken or turkey Sausage de-skinned and cut up

3-5 Cloves of garlic

1 chile pepper or use ceyenne and dried chili pepper flakes

1 16oz package of frozen or some fresh broccoli (chopped or in florets)

Penne pasta (eyeball this)
Olive oil
Salt + Pepper
Pine Nuts
Lemon
Parmesan Cheese

Optional:
Artichoke Hearts * Sundried Tomatos * Capers * Olives
- just something to add a bit more taste and saltiness

Simulataneously:

In a dry pan/skillet, slightly toast the pine nuts. This only takes a few minutes and the nuts can be put aside afterwards. Watch and turn the nuts frequently as they burn quick.

Cook the sausages in olive oil at a low-medium heat- feel free to add in garlic and chile peppers and the optional ingredient at any time, really. After the sausage is cooked be sure to reduce the heat to low to and cover the pot just keep everything warm while the other parts of the meal are coming together.

Cook the pasta until almost soft. Add broccoli to the boiling water to cook while the pasta finishes. Once drained, add the sausage mixture and pine nuts (and anything else) to the pot with pasta & broccoli in it.

Depending on how much olive oil you used for the sausage, you may need to add more. That's OK, but it can taste too olive-oily. so plan ahead and add a lot when making the sausage b/c the olive oil then gets really flavorful. Squeeze half a lemon over the whole thing. Salt and Pepper to taste. Top with parmesan cheese (completely optional) after the portions have been doled out.

And like all meals, this is best served with the alcoholic beverage of your choice.

chicken thighs with plantain and prosciutto...oh my

whoa this dish is a (kind of) quick way to make a grown man comatose in love. my boyfriend's favorite. kind of indulgent - big on taste, filling, and full of all things unhealthy. enjoy!

oh and if you've never cooked dark meat before, watch out - it took me about an hour just to cut all of the fat off. it was kinda gross, but worth it in the end. tasty.

Ingredients:

1/2 cup 1/2-inch cubes peeled boniato (Cuban sweet potato) or tan-skinned sweet potato
1/3 cup (generous) chopped peeled ripe plantain (yellow with black spots)

6 skinless boneless chicken thighs, pounded to 1/4-inch thickness
6 thin slices Serrano ham or prosciutto
All purpose flour (for dredging)

1 tablespoon butter
1 tablespoon olive oil
1/4 cup water

2 tablespoons fresh lemon juice

Prepare:

Place boniato and plantain in small saucepan. Add enough cold water to cover by 1 inch. Bring to boil, then reduce heat to medium. Simmer until tender, about 8 minutes. Drain. Return to same pan. Mash boniato and plantain. Season with salt + pepper, nutmeg if you have it handy.

Sprinkle both sides of chicken thighs with salt and pepper - add cayenne & paprika here for added flavor. Place 1 thigh on work surface. Top with 1 ham slice. Form 1 tablespoon of boniato mixture into 2x1/2-inch log. Place atop ham at 1 end of thigh. Roll up thigh and secure with toothpick. Repeat with remaining thighs, ham, and boniato mixture. Dredge stuffed thighs in flour to coat.

Melt butter with olive oil in heavy large skillet over medium-high heat. Add chicken thighs to skillet and cook until browned on all sides, about 5 minutes total. Add 1/4 cup water to skillet; reduce heat to low; cover and simmer until chicken thighs are cooked through, about 15 minutes.

Transfer chicken thighs to platter. Remove toothpicks. Add lemon juice to drippings in skillet. Increase heat to high and stir 1 minute. Pour sauce over chicken thighs and serve.

Credit:
Bon Appétit, May 2007
Daisy Martinez