Mushroom Lasagna


Mushroom Lasagna
Print Recipe
    Servings
    4-6 people
    Servings
    4-6 people
    Mushroom Lasagna
    Print Recipe
      Servings
      4-6 people
      Servings
      4-6 people
      Ingredients
      Bechamel Sauce
      Lasagna
      Servings: people
      Instructions
      Bechamel Sauce
      1. In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don't want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
      Lasagna
      1. Rehydrate wild mushrooms as per package directions. Allow to cool slightly and coarsely chop. Heat a large skillet over medium heat and add olive oil. Sauté onion for 2-3 minutes until soft. Add garlic and continue to cook for 1 minute. Add both wild and cremini mushrooms and cook until soft and most of the liquid has evaporated. Stir in Worcestershire sauce and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
      2. In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
      3. Preheat oven to 350℉. Spray an approximate 11"x7" shallow casserole or lasagna pan with non stick spray. If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with lasagna sheets. Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2-3 tbsp of mozzarella cheese. Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese. Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes or an instant read thermometer reads 170℉. Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
      Recipe Notes

      8 dried lasagna noodles, cooked al'dente will also work in place of fresh lasagna sheets.

      Kale and Sausage Pastry Roll


      Kale and Sausage Pastry Roll
      Print Recipe
        Servings Prep Time
        5-6 people 15 minutes
        Cook Time
        55-60 minutes
        Servings Prep Time
        5-6 people 15 minutes
        Cook Time
        55-60 minutes
        Kale and Sausage Pastry Roll
        Print Recipe
          Servings Prep Time
          5-6 people 15 minutes
          Cook Time
          55-60 minutes
          Servings Prep Time
          5-6 people 15 minutes
          Cook Time
          55-60 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat 1 tbsp oil in a large skillet. Cook sausage until no longer pink and starting to brown. Remove sausage to a paper towel lined plate. In same skillet over medium heat, add remaining tbsp oil and sauté onion for 3-4 minutes, add garlic and continue to cook for 2 minutes. Stir in kale, broth, Italian seasoning, pepper and chili flakes. Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
          2. Preheat oven to 375℉. Line a large baking sheet with parchment paper. Unroll dough and separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side. Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. See blog post for photo. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3" dough surface for the filling.
          3. To the kale mixture, stir in sausage meat, gruyere cheese, and 2 tbsp of parmesan. Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1" border at the ends. Slice tomato into 1/4" thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining 2 tbsp of parmesan cheese. Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14" long.
          4. Whisk egg with a 1 tbsp of water and brush over roll. Bake in preheated oven for 25-30 minutes. Remove and cut into 2-3" slices and serve immediately.
          Recipe Notes

          Makes a great brunch item or appetizer.

          Couscous with Peas and Peanuts


          Couscous with Peas and Peanuts
          Print Recipe
            Servings Prep Time
            6-8 people 10 minutes
            Cook Time Passive Time
            10 minutes 5 minutes
            Servings Prep Time
            6-8 people 10 minutes
            Cook Time Passive Time
            10 minutes 5 minutes
            Couscous with Peas and Peanuts
            Print Recipe
              Servings Prep Time
              6-8 people 10 minutes
              Cook Time Passive Time
              10 minutes 5 minutes
              Servings Prep Time
              6-8 people 10 minutes
              Cook Time Passive Time
              10 minutes 5 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium pot sauté onions in butter over medium heat until soft, 3-4 minutes. Add broth and bring to a boil. Add fresh peas, cover and simmer for 3-4 minutes. Stir in curry powder, salt, pepper, couscous and peanuts. Cover and remove from heat and allow to sit for 5 minutes. Fluff with a fork and stir in cilantro. Serve immediately.
              Recipe Notes

              If using frozen peas, add peas once broth is boiling, but do not continue to cook.  Allow broth to return to a boil and continue with recipe.

              Makes approximately 6 cups.

              Buttermilk Ranch Onion Rings

              Buttermilk Ranch Onion Rings
              Print Recipe
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Buttermilk Ranch Onion Rings
              Print Recipe
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              4 People 20 minutes
              Cook Time
              20 minutes
              Ingredients
              Flour Dredge
              Onion Rings
              Servings: People
              Instructions
              Flour Dredge
              1. Whisk all ingredients together in a small bowl. Set aside.
              Onion Rings
              1. Cut ends off onion and peel, leaving onion whole. Cut onion into generous 1/4" slices. In a large bowl toss onions with a few drops of water to moisten. Sprinkle flour dredge over onion slices and toss to coat. Set aside.
              2. Preheat a deep fryer to 350℉ or at least 3" of canola oil in a large pot or dutch oven to 350℉ using a thermometer hooked to the edge of the pot.
              3. In a large bowl whisk together flour, herbs, salt, baking powder, onion powder and garlic powder. Whisk in buttermilk, melted butter and worcestershire sauce until smooth.
              4. When oil is hot, scoop out 4-6 onion rings and dunk in batter to completely coat. Shake off excess batter and place onion rings in oil one at a time. Cook for approximately 2-3 minutes per side or until golden brown. Remove with tongs or a slotted spatula to a paper towel lined plate. Keep warm in a low oven while frying remaining onion rings.
              Recipe Notes

              Batter will thicken slightly if left to sit.  Thin with extra buttermilk if necessary.

              Recipe Source:  Compelled To Cook

              Zucchini Spinach Bisque

              Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
              Zucchini Spinach Bisque
              Print Recipe
              Earthy, thick and velvety, topped with a bright tomato herb cream.
                Servings Prep Time
                6 people 15 minutes
                Cook Time Passive Time
                45 minutes 30 minutes
                Servings Prep Time
                6 people 15 minutes
                Cook Time Passive Time
                45 minutes 30 minutes
                Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
                Zucchini Spinach Bisque
                Print Recipe
                Earthy, thick and velvety, topped with a bright tomato herb cream.
                  Servings Prep Time
                  6 people 15 minutes
                  Cook Time Passive Time
                  45 minutes 30 minutes
                  Servings Prep Time
                  6 people 15 minutes
                  Cook Time Passive Time
                  45 minutes 30 minutes
                  Ingredients
                  Bisque
                  Tomato Herb Cream
                  Servings: people
                  Instructions
                  Bisque
                  1. In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
                  2. Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
                  Tomato Herb Cream
                  1. In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.