Tag: mozzarella

Posted on

JUDI’S RECIPES – WEEK 19 – OCTOBER 12, 2021

OCTOBER 12, 2021

Hi Everyone,

Week 19! This is the home stretch. We’ll all miss CSA during the winter, but we are armed with some recipes that will keep us warm and cozy until next spring.

Today’s recipe is one for sweet potatoes. We all love sweet potatoes and we all love lasagne. So how about sweet potato lasagne? Brilliant!

SWEET POTATO LASAGNE

Ingredients

Cooking spray

3 large sweet potatoes (about 2 lbs), peeled and sliced 1/8″-thick.
2 TBS extra-virgin olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 lb. sweet Italian sausage, casings removed

Kosher salt

Freshly ground black pepper

2 c. marinara sauce (available everywhere)

1- 5-oz package fresh baby spinach

16 oz. ricotta
1 large egg, beaten
3/4 c. freshly grated Parmesan, divided
1 tsp. dried oregano
1 1/2 c.shredded mozzarella (don’t buy the pre-shredded kind. They put other stuff in there to keep it from clumping).

Freshly chopped parsley

DIRECTIONS

  1. Preheat the oven to 375 degrees. Grease a 9”-x-13” baking pan with cooking spray. In a large skillet, heat the oil over medium heat. Add the onion and cook until soft, then add the garlic and cook until you smell garlic (1 minute more). Add the sausage and cook, breaking up the meat with a wooden utensil, until it is no longer pink, about 6 minutes. Season with salt and pepper to taste.
  2. Pour in the marinara sauce and bring the mixture to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Add the spinach and cook until the spinach is wilted. Remove from the heat.
  3. In a large bowl, stir together the ricotta, egg, ½ cup of Parmesan, and oregano. Season with salt and pepper.
  4. Spread a thin layer of the marinara mixture evenly across the bottom of the prepared baking dish. Layer some sweet potatoes on top of the sauce, slightly overlapping. Spread about ⅓ of the ricotta mixture over the sweet potatoes. Then pour ⅓ of the remaining meat sauce on top. Repeat to make two more layers. Top the lasagna with the mozzarella and the remaining ¼ cup of Parmesan.
  5. Cover the dish with aluminum foil and bake until the sweet potatoes are almost cooked through (about 45 minutes), then remove the foil and bake until the sweet potatoes are fork-tender and the cheese is lightly golden (15 minutes more).
  6. Remove the baking dish from the oven and let it rest for 10 minutes, then garnish with parsley before serving.

Dish, Food, Cuisine, Ingredient, Baked goods, Comfort food, Produce, Flatbread, Recipe, Pizza cheese,
HELPFUL HINT: Before covering the dish with foil, spray the inside surface of the foil with cooking spray so the cheese won’t stick to the foil.
I hope you enjoy this hearty dish.
Have a delicious week!
Best,
Judi
Posted on

JUDI’S RECIPES – WEEK 13 – AUGUST 31, 2021

AUGUST 31, 2021

Hello Everyone,

We are approaching Fall, which means the harvest is in full swing. Look for root crops and winter squash ahead!

Today, we are getting Red Russian kale, a green not easily found in the supermarket. It is sweeter and more tender than other varieties of kale . One cup of kale has 33 calories, double your daily beta-carotene recommendation, and 6 times the recommended amount of vitamin K, which is great for both your blood and your bones. It is also rich in vitamin C, calcium, and potassium.

This recipe calls for Spike, a delicious spice blend that contains no salt and is available in most supermarkets.

RED RUSSIAN KALE AND ONION BREAKFAST BAKE

  • 8 oz. chopped  red Russian kale
  • 1/2 red onion, chopped
  • 1 tsp. minced garlic
  • 1 TBS olive oil
  • salt and fresh-ground black pepper to taste
  • 2 tsp. Tamari or other soy sauce
  • 3/4 c. grated mozzarella cheese
  • 1/2 c. coarsely grated parmesan cheese
  • 8 eggs, well beaten
  • 1 tsp. Spike Seasoning
  1. Preheat your oven to 375 degrees. Spray an 8- by -12 inch casserole dish with cooking spray or olive oil.
  2. Cut up the kale by cutting off the stems. Then wash and dry the kale leaves well (A salad spinner is great for this).  Stack the kale leaves and cut them into strips about 3/4 inch wide, then turn your cutting board 90 degrees and cut the leaves again so you have squares approximately 1 inch by 1 inch.
  3. Chop the onion into pieces about 1/2 inch square.
  4. Heat the olive oil in a large heavy pan over medium heat. Then add the onions and cook for 3 minutes. Add the garlic and cook 1 to 2 minutes more.
  5. Add the kale to the pan, turning it over continuously as it wilts and cooking it for about 5 minutes, or until it is soft.
  6. Season the kale with a little salt and fresh-ground black pepper to taste.
  7. Put the wilted kale into the casserole dish. Top it with 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese.
  8. Beat the eggs with the soy sauce and the Spike Seasoning.
  9. Pour the eggs over the kale/cheese in the casserole dish. Then use a fork and stir the mixture gently until the ingredients are evenly mixed. Sprinkle it with the remaining grated cheese.
  10. Bake about 30 minutes or until the eggs are set and the top is lightly browned.
  11. Serve hot. This is good with sour cream!

HELPFUL HINT: This also makes a great late supper meal, accompanied  by a green salad. Maybe a glass of white wine too!

ANOTHER HELPFUL HINT: The addition of bacon bits takes this dish up a notch.

I hope you enjoy starting your day with this delicious dish, or even carrying it along to work to either microwave in the break room, or enjoy cold.

Have a delicious week!

Best,

Judi

 

 

Posted on

JUDI’S RECIPES – WEEK 11 – AUGUST 17, 2021

AUGUST 17, 2021

Hi Everyone,

The summer is more than half over! That’s a little depressing in light of all the rain and heatwaves we’ve had. But all that rain helped to produce some very lovely vegetables!

This week we have poblano peppers, those mildly hot peppers that make a great conveyance for stuffing of all kinds. This week’s recipe turns one of these peppers into a full meal.

STUFFED POBLANO PEPPERS

  • 4 poblano peppers, cut in half, seeds and membranes removed
  • 1 lb lean ground beef, ground chicken, ground turkey, Italian sausage, or chorizo
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 cup cooked long-grain rice
  • ½ cup canned black beans, drained
  • ½ cup frozen corn or drained canned corn
  • 1  15-oz can of fire-roasted diced tomatoes, drained
  • 1  4-ounce can of diced green chiles
  • 1 cup grated mozzarella cheese
  • 1. Preheat the oven to 350 degrees. Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t touching. Bake for 10 to 15 minutes.
  • 2. Add ground beef (or turkey or chicken or sausage) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute it over medium heat for 5 to 8 minutes,  until the meat is browned and cooked through.
  • 3. Stir in the black beans, corn, diced tomatoes, and green chiles. Continue cooking for another 1 to 2 minutes. Spoon the mixture into the peppers, sprinkle with cheese, and return to the oven for another 10 minutes or so, until the peppers are tender and the cheese is melted. Allow the peppers to cool slightly before serving.

HELPFUL HINT: Some people don’t like the skin on the peppers. If you’re one of them, place the peppers on your stove burners, if you have a gas stove, and heat until the skin is blistered on all sides. If you don’t have a gas stove, place the peppers on a sheet pan and roast at 450 degrees until the skin blisters. Place the peppers in a paper bag or under a towel or under a bowl or in a plastic bag and set aside to steam. Once the peppers are cool, you can slip the skins off under cold running water.

We are expecting some nasty weather this week, so you might want to stay inside and make this delicious dish. I hope you enjoy it.

Have a delicious week!

Best,

Judi

 

 

 

 

 

Posted on

JUDI’S RECIPES – WEEK 23 – NOVEMBER 10, 2020

NOVEMBER 10, 2020

Hi Everybody,

As we approach the end of our season, I want to thank everyone who came to the site with an open mind and a pleasant disposition to pick up their shares. Everyone made the best of the situation, and that is wonderful. Special thanks to Anastasia Saltarelli, our fearless Site Manager.

Today’s recipe is an offbeat squash dish – squash lasagna! I hope you enjoy it.

 

WINTER SQUASH LASAGNA

1 – 8-ounce container ricotta (whole milk or part-skim)
4 oz. mozzarella (whole milk or part-skim ), shredded
1 tsp. freshly grated or ground nutmeg
1/4 c. grated Parmesan
2 TBS grated Parmesan
Kosher salt and pepper
1 bunch spinach, thick stems discarded
1 large or 2 small winter squash, roasted and pureed
6 raw lasagna noodles
 
  1. Heat oven to 425°F. In a large bowl, combine the ricotta, mozzarella, nutmeg, 1/4 cup Parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the spinach.
  2. Spread 1/2 cup of the squash puree on the bottom of an 8-in. square baking dish. Add two lasagna noodles on top and spread a third of the remaining squash over the top. Place dollops of the ricotta mixture on top (using about 1 cup). Layer the remaining 2 noodles on top. Spread with the remaining squash and dollop with the remaining ricotta mixture.
  3. Sprinkle with the remaining 2 Tbsp Parmesan, cover tightly with an oiled piece of foil. Bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes.

Serve this dish with a green salad and some crusty Italian bread. Enjoy!

Have a delicious week!

Best,

Judi