Vegetarian Dish: Mushroom Pot Pies - 12 Tomatoes
Thursday, October 30, 2014
Monday, October 20, 2014
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
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
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
Thursday, October 16, 2014
Wednesday, October 15, 2014
Saturday, October 4, 2014
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