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Scalloped Sweet Potatoes

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Polenta Lasagna

Polenta: 

7 to 8 cups Water, Vegetable or Chicken Stock, home made or canned, low-sodium
2 teaspoons Kosher Salt
2 cups polenta, (coarse corn meal)
2 tablespoons Heavy Cream, (optional)
2 tablespoons Italian Herb Mix
1-oz sweet Butter
¼ cup Parmesan Cheese

In a medium-heavy sauce pan, over high heat, bring the water, (stock), and the salt to a boil

Whisk in the polenta, whisking at all times to prevent lumps

Cook over high heat until the polenta begins to bubble, about 5 minutes

Reduce the heat to a simmer & cook for about 10 to 15 minutes until the polenta is creamy tasting

Add the heavy cream, Italian herb and the butter; stir until the butter has melted
Add the parmesan cheese

Pre-heat oven to 375º F.

Lasagna:
4 to 5 cups Oven Roasted Tomato Sauce (homemade or store bought), warmed
10-oz frozen Spinach, thawed or fresh, blanched, cooled & well drained & chopped
1 container, (15-oz) low-fat Ricotta
2 eggs
2 cups mozzarella cheese

Squeeze out all of the liquid from the spinach and mix with the ricotta cheese
Slightly beat the eggs and add to the ricotta/spinach mixture

In two shallow ovenproof casserole dish, ladle ½ cup of the warmed tomato sauce into the dishes

Spoon about ½ of the polenta over the tomato sauce, spread out evenly

Spoon ½ cup of the ricotta/spinach mixture, spread out evenly

Sprinkle mozzarella over the ricotta

Ladle with more tomato sauce and repeat the layer, top with remaining mozzarella cheese

Bake until the cheese is bubbling & browned and the center is hot, about 30-35 minutes

Let cool about 10 to 15 minutes before serving
Yields about 8 servings

Variations:
Add sautéed mushrooms
Sautéed hamburger or ground turkey meat, well drained, added to the tomato sauce

Oven Roasted Tomato Sauce

1 -to 2 Onions, cut into lengthwise slivers 

Olive Oil, about 2 to 3 tablespoons 

4 to 5 Lbs firm-but ripe Tomatoes, cut in half, (Roma, Ace or other beefy tomatoes are best)

Kosher Salt 

1 to 2 tablespoons puréed Roasted Garlic 

2 to 3 tablespoons Italian Herb Mix, fresh herbs can be substituted, (such as a combination of fresh Basil, Oregano & Italian Parley, chopped) 

1 tablespoon (or more) Tomato Paste
White Pepper

Pre-heat oven to 400-450º F.

Place the tomatoes, cut side down a sheet pan
Sprinkle with the cut onions over the tomatoes
Drizzle with oil, to cover, about 2 tablespoons
Sprinkle tomatoes with the salt

Roast the tomato/onion mixture until the juices in the pan have evaporated & the onions begin to caramelize, about 1 to 1½ hours, may have to turn once during cooking time

Remove the tomatoes from the oven and cool slightly
In a medium sauce pan, warm the roasted garlic purée
Add the tomato/onion mixture in a medium to large stock pot, and bring to a boil & add 1 tablespoon of the Italian herb mix
Lower the heat to a simmer, and cook for about 20 minutes until the sauce has reduce by about ¹/3

Taste to adjust seasonings, adding salt & white pepper if needed and more Italian herb mix

Add the tomato paste and cook for additional 15 to 20 minutes, stirring on occasion

If sauce it bitter, add a pinch of brown sugar or granulated sugar

Put the tomato sauce thru a food mill, and return the sauce back to pan, simmer and taste to adjust seasonings

Store in airtight container until ready to use
Refrigerate
Recipe can be doubled or even tripled

Caramelized Onion Dip

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Olive Artichoke and Spinach Dip

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Homemade Sriracha

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French Onion Soup

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Nachos with All the Fixings - Bon Appétit

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Balsamic Glazed Pork Tenderloins

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Crockpot Pork

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Beef Enchilada Dip

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SALSA VERDÉ

SALSA VERDÉ
(Tomatillo Sauce or Green Salsa)

* 1 lb tomatillos, husk removed and washed
* 2 to 3 jalapeño, stem removed & cut in half
* 3 to 5 garlic cloves, peeled
* 1 medium white onion, cut in half & quartered
* 1 to 2 tablespoons vegetable oil
* cilantro, about a ½ bunch
* zest & juice of 1 lime, more or less to taste
* kosher or sea salt to taste
  

Pre-heat broiler to High

On a half sheet pan, place the tomatillos, jalapeños, garlic & onion
Drizzle with oil & salt, toss to coat

Roast tomatillos until tender & slightly charred, about 9 to 10-minutes (do NOT burn)

Place the tomatillos/onion mixture in a blender or food processor
Purée until smooth
Stir in the cilantro, lime juice & zest

Taste to adjust seasoning…
If the bitter; add a pinch of sugar or a bit of honey

If the salsa is too thick, thin with water, chicken or vegetable stock    

Serve with Chips
Over Fish, Chicken or meat

Store in an airtight container in the refrigerator

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Chicken Enchilada Casserole

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Slow Cooker Stuffed Cabbage Rolls

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Mushroom Pot Pies

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Bulletproof Coffee: Maximum Energy, Health & Performance

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Bulletproof Coffee: Maximum Energy, Health & Performance

Slow-Cooker Lasagna | Williams-Sonom

Slow-Cooker Lasagna | Williams-Sonoma

Pizza Dough

§ 1 tablespoon Active Dry Yeast

§ 1 tsp Honey or Sugar, (less or more, to taste)

§ 1 cup Warm Water, (warm to the touch, about 110º to 115º F.) 

§ 3½ cups Unbleached All-Purpose Flour, and ½ to 1 cup more flour as needed

§ 2 teaspoon Kosher salt or 1 teaspoon table salt

§ ¼ cup Olive Oil, with more to coat the dough

In a large bowl, mix together the yeast & sugar; add the warm water and set aside in a warm place for about, 5 to 10 minutes and up to ½ hour  (If the yeast foams, proceed, if not this means the yeast is dead, throw out and start again) 

Mix the flour & salt together in a bowl 
Using a wooden spoon or rubber spatula, add the oil & mix in the flour* mixture 1-cup at a time, mixing after each addition
When the dough is too stiff to use the spoon any longer, either turn out the dough onto a floured work surface or place in the bowl of an electric mixer, fitted with a bread hook knead the dough, adding flour as needed until the dough is smooth & not sticky to the touch, (if the dough becomes too dry, add water, a tablespoon at a time)
Knead the dough slightly on lightly floured surface & form into a smooth ball
Place in a well oiled bowl, turning the dough to coat
Cover the bowl with plastic wrap and place in a warm, (not hot), draft-free location and let rise for about 1 to 1½ hours, or until the dough has doubled in bulk 

Gently, pull the dough, with your fingers away from the sides of the bowl and push them into the middle of the dough, do this all the way around the bowl until the dough is in a ball

Turn out the dough onto a slightly oiled surface & knead the dough slightly & divide the dough in half or into individual portions of 4 to 6, (individual pizza)
Roll the dough into balls and place on a parchment lined sheet pan, sprinkled with corn meal

Note:
Each of the balls of dough should be lightly coated with oil
Cover the dough loosely with a clean kitchen towel and let them rest for about 20 to 30 minutes 

With your fingers, spread out the dough as thin or thick as you desire
Either, bake on a pizza stone or **pizza pan, sprinkled with corn meal

Add a thin layer of your favorite tomato sauce or pesto & then top with a layer of cheese, (putting a thin layer of cheese before adding the toppings with help prevent the crust from being too soggy)
Add favorite toppings, (not more that 3 is best), top with additional cheese if desired  

Bake until the crust is golden and the top is bubbling, about 15 to 20 minutes 

*Variation: 
1) Wheat:

Add 1-cup of wheat flour and decrease the flour by 1-cup
2) Herb Crust

Add 1 to 2 tablespoons of fresh or dried herbs to the dough when adding the flour mixture

**If you do not have a pizza pan, use a ½ sheet pan lined with parchment paper

Happy 4th of July