I looked at a few of the recipes that we had flagged in the Eat cookbook and decided on this simple lasagna recipe for dinner tonight. We had some leftover lasagna noodles and Italian sausage in the freezer so it seemed like a good choice. Paula made it for the two of us. She was home today and enjoying her day off.
Here is what you will need:
- 3/4 – 1 pound of Italian sausages
- Olive oil
- Lasagna noodles (4-5 sheets)
- 12 ounces of cherry tomatoes
- 2 large tomatoes
- 1 tablespoon of Dijon mustard
- 1/2 cup of heavy cream
- Parmesan cheese
Remove the sausages from their casings. Put the sausage in a bowl and add a little olive oil and mix. Spray a baking dish with non-stick spray. Break up the lasagna noodles and soften them by soaking them in boiling water for 4-5 minutes. Add 2 sheets worth of noodle pieces to the baking dish. Coarsely chop the cherry tomatoes and distribute half of them over the noodles. Add half of the sausage and then another layer of noodles. Add the rest of the tomatoes, another layer of noodles and then the rest of the sausage. Slice the 2 large tomatoes and put them on top. Stir the mustard and cream together and pour over the top. Cover with Parmesan cheese and bake at 400 degrees for about 45 minutes. Serve and enjoy.
This dish makes a great meal when the weather starts to turn cold. It would be good when you want lasagna but do not want all of the fuss that is required when you make a true lasagna. But it is still quite tasty!
Paula was in the mood for sweet potatoes so I made this recipe that I found in the most recent Cooking Light. I reduced the quantity so that there would be enough for the two of us. It was quite tasty. The original recipe said that you could use it as a breakfast or dinner meal. They also served it with a sunny-side egg. Paula made one for herself but I chose not to do that since I am not a fan of eggs cooked that way. It was relatively easy to make this dish. The hardest part was the preparation, especially peeling and dicing the sweet potatoes. But after that job was done, it was downhill from there. This would make a delicious dish to enjoy in the coming months as the weather gets cooler.
- 1 1/2 cups of diced and peeled sweet potatoes
- 2 tablespoons of water
- Olive oil
- 4-5 ounces of diced ham
- 1 cup of finely chopped leeks
- 1/2 cup of chopped red bell pepper
- Black pepper and Kosher salt
- 1/4 cup of chopped fresh flat-leaf parsley
- 2 large eggs (in shells)
- 1/2 teaspoon hot sauce, if desired
Place the potatoes and 2 tablespoons water in a microwave-safe dish. Cover and microwave at high for 5 minutes or until tender. Place the potatoes on a paper towel-lined plate and let stand for 5 minutes.
Heat 1 teaspoon of olive oil in a cast-iron skillet over medium heat. Add the ham and cook for 8 minutes or until browned and crisp, stirring occasionally. Remove the ham to a paper towel-lined plate.
Increase heat to medium-high. Add 1 tablespoon of olive oil to any drippings in the pan. Add the leeks and sauté for 2 minutes. Add 2 tablespoons of water to the leek mixture and cook for 2 more minutes. Add 2 teaspoons of olive oil, potatoes, bell pepper, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Cook for 6-8 minutes or until the potatoes are crisp. Stir in the ham and parsley. Divide the potato mixture evenly among 4 plates.
Reduce heat to medium. Add remaining 1 teaspoon of oil to the pan. Crack the eggs into the pan and cook for 3-4 minutes or until whites are set. Place 1 egg over each serving; sprinkle black pepper and salt. Drizzle with hot sauce, if desired.
I had purchased a few poblano peppers and never used them so Paula and I decided to make one of our favorite pizzas tonight. If you like pizza and want to enjoy something very different, I highly recommend it. The flavors really come together and you will enjoy it tremendously. Guaranteed!
While you prepare the topping, heat the oven to 450 degrees.
As the oven heats up, broil a couple of poblano chiles and then peel the skin off them. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 can of corn, 1 bunch of chopped green onions (or just 1/4 cup of a minced yellow onion), and several cloves of minced garlic. Sauté for 2 minutes or until lightly browned. Stir in 1/4 cup of milk and cook over medium heat for 2 minutes or until liquid almost evaporates. Cool slightly. Place a mixture of 1 egg, salt, and black pepper in a bowl and stir with a whisk. Add this to the cooled corn mixture. Stir in the chopped poblano peppers along with 4 ounces of shredded cheddar cheese.
After the topping is done, roll out the pizza dough – you can either make your own or buy some at the grocery store. We always make our own pizza dough. Spread the corn mixture over dough, leaving a 1-inch border. Bake for 12 minutes or until set. Serve with sour cream and sprinkle with cilantro if it is available.
This is really delicious and not very hard to make! Whenever we want a break from traditional pizza, we often make this variation because it is so good!
Tonight I made really amazingly delicious recipe and one that is also incredibly tasty. I found it in a cookbook called Eat that I gave Paula a few years ago. Each of the ingredients in this cookbook uses just 5-6 ingredients. The recipe that I made tonight requires: chorizo, corn tortillas, sun-dried tomatoes, onion, cheddar cheese and pinto beans. Every recipe in the book is incredibly easy to make and you can adapt them as you need. We have enjoyed a number of the recipes in this book since they are so easy to make.
Start by cooking up 2/3 of a pound of chorizo sausage in 2 tablespoons of oil from a jar of sun-dried tomatoes. Add 1 thinly sliced onion to the sausage while it is cooking and continue to cook it for about 10 minutes until the onion is soft. Add 2-3 cloves of crushed or minced garlic and 1 14-ounce can of drained pinto beans. Heat thoroughly and season before placing in a baking pan.
Tear 4-5 corn tortillas into pieces and toss with a 4 ounce jar of sun-dried tomatoes. Scatter this mixture over the sausage-bean mixture. Top with at least several ounces of shredded cheddar cheese.. Bake for 10 minutes at 400 degrees. Serve by itself or with a salad.
This is really delicious! It is one of those recipes that can be enjoyed all year long. We have enjoyed it in the middle of winter when we wanted something to fill us up on a cold winter evening. It has also been a great meal to enjoy on cool fall days or when we are starting to come out of winter in the spring. Both of us would recommend it!