Quick and Delicious Lasagna with a Hearty Healthy Bolognese Sauce

This has been a staple at our house for more years than I care to admit. When I originally started making our lasagna, I would enhance the jar sauces with ground beef and herbs. As the recipe has evolved, I now make it with my own Bolognese sauce which is very healthy since it contains either ground turkey or chicken. For a vegetatian version I use my Vegetarian Marinara sauce. I use part-skim mozzarella and a bit of Parmesan for the cheeses. The lasagna noodles I now use are whole wheat or a blend.

The hardest part of the entire process is letting the lasagna sit and cool for about 15 minutes, the whole family just wants to attack it!

Ingredients

• 10 pieces of lasagna noodles
• 1.5 lbs of part-skim mozarella cheese
• 1/2 cup of grated parmesan cheese
• 8 cups of Bolognese sauce or vegetarian marinara
  

Instructions

1. Preheat the oven to 375 F.
2. Warm the Bolognese sauce on low. It doesn't have to hot, just warm.
3. Boil noodles as instructed on the box. I like the noodles al dente, so I cook the noodles about 2 minutes less than stated on the box. I like to cook the noodles prior to building the lasagna because I think you have a little more control as to how moist the lasagna will be.
4. While the noodles are cooking, grate the mozzarella cheese.
5. When the noodles are done, drain and lay them flat on a cookie sheet. This really makes building a lot easier.
6. The layering process, always starts with the sauce which helps to ensure that the noodles won't stick to the pan.
7. Coat the pan with a thin layer of sauce and lay 3 pieces of the lasagna noodles. Cover the noodles with sauce so that they are evenly coated.
8. Spread a layer of mozzarella cheese.
9. Repeat the process of layering so that you have 3 layers of noodles, sauce and cheese.
10. Spread the Parmesan cheese over the mozzarella.
11. Bake for about 30-40 minutes or until the sauce is bubbling and the cheese is a nice brown. If the sauce is already bubbling, but the cheese is not quite a golden brown, I broil the dish for about 5 minutes or until the cheese browns. Just be very careful and watch the lasagna closely because you can easily over do it you don't keep an eye on it.
12. Let the lasagna stand and cool for about 15 minutes and it will be ready to serve.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Tasty Spicy Hot and Sour Soup

This is one of my favorite Chinese soups. There are many variations to this soup. We like ours on the spicy and sour side. We like the combination of these ingredients because it really reminds us of the soup we used to order at a local Chinese restaurant. The restaurant has long closed. So we set out to recreate the flavor and texture of our favorite Chinese soup and I think that we captured the essence of the soup. All of the ingredients are sure be available at your local Asian market and many might be available at your local supermarket.

You can also make this soup totally vegetarian, I will point out how to make it vegetarian as I go.

I always judge a Chinese restaurant based on its Hot and Sour Soup. If the soup is good, the rest of the meal is usually a real treat. The Szechuan restaurant where we used to have this soup also had outstanding Gong Pao Chicken, Szechuan Spicy Shrimp and Vegetarian Delight. I promise to make and publish all of those dishes too and you can have your own Chinese feast.

When we made the soup at home I ended up eating enough to make a meal out of it. I was also surprised to find that it microwaved just fine the next day for lunch. I took a little vinegar/sesame oil mixture and some fresh scallions to wake up the flavor after reheating. It made a great workday lunch. Satisfying, yet not too heavy.

Ingredients:

• 6 cups of chicken broth, substitute a vegetable broth for the vegetarian version.
• 1 tbsp of garlic chili paste (use more if you like it really spicy)
• 1/4 cup of rice vinegar
• 1/4 cup of white wine or rice wine
• 1 tbsp of toasted sesame oil
• 1/4 cup of soy sauce
• 2 tsp of minced ginger root
• 3-4 minced green onions
• 1/4 cup of chopped dried wood ears
• 1/4 cup of day lilly buds (found in most Asian stores in with the dried mushrooms and wood ears)
• 1/2 cup of dried black mushrooms, increase for vegetarian version.
• 1/2 cup of chopped bamboo shoots
• 6 oz of firm tofu, increase to 10 oz for the vegetarian version.
• 6 oz of lean pork, omit for vegetarian version.
• 2 tsp of soy sauce
• 1 tsp of sesame oil
• 2 tbsp of cornstarch or tapioca starch
• 1 egg (optional)

Instructions:

1. For the vegetarian version skip steps 2, 3, and 13. I know it's obvious, but just want to be clear.
2. Chop the pork into long thin strips about 1/4 inch thick.
3. Marinade the pork in the 2 teaspoon of soy and 1 teaspoon sesame oil. Set aside.
4. Rinse the mushrooms, wood ears and lilly buds under cold water.
5. Heat the chicken broth on low and keep it on a low simmer. Using about 1 cup of the warm broth, soak the wood ears and mushrooms together. If they soak up all the liquid, just add a little more broth.
6. Using about 1/2 cup of the warm broth, soak the lilly buds. Add a little more broth if necessary.
7. Cut the tofu into strips about 1/4 inch thick.
8. To prepare the flavoring, combine the vinegar, wine, sesame oil, chili paste, soy sauce and the minced ginger together.
9. When the mushrooms are soft drain them and the wood ears. Reserve the liquid.
10. Drain the lilly buds and reserve the liquid.
11. Cut the mushrooms into thin strips.
12. Turn the heat up and when the broth begins to simmer again, add the flavoring. Mix thoroughly in.
13. Wait until the flavored broth starts to simmer again, carefully add the pork and mix it into the broth.
14. Let the meat cook for about 5 minutes.
15. Once the broth starts to simmer again, add the mushrooms and wood ears.
16. Add the lilly buds and the bamboo shoots. Allow the broth to come back up to a simmer.
17. Add the tofu and continue to simmer the soup.
18. Add the reserved liquid from the lilly buds.
19. To the reserved liquid of the mushrooms add the cornstarch and thoroughly wisk into the liquid.
20. Add to the soup and thoroughly mix it in.
21. Continue to simmer for about 30 minutes this will allow for all the different flavors to blend together and soak into the goodies.
22. This is totally optional, whisk the egg with about one teaspoon of water and slowly swirl the mixture into the soup. Gently mix the egg into the soup. I haven't added the egg to my soup for quite sometime and I find that I don't really miss it.
23. Add 1/2 of the minced green onion and stir it into the soup.
24. Plate the soup and garnish the top with a handful of minced green onion.
25. For a totally vegetarian version of the soup, just increase the amount of tofu and dried mushrooms, and of course omit the pork.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Help Szechuan Province Earthquake Victims

On May 12, 2008 an earthquake of 7.9 on the Richter scale struck Szechuan Province in China. The death toll has reached over 20,000.

I encourage you to learn as much as you can about this tragedy. Relief efforts are under way, but they have a long way to go to restore the survivor's lives to some semblance of normalcy.

I recommend that you go to the Tzu Chi Foundation web site to see how you can help. They are a respected Chinese charity with good works around the world. They are on the scene and can use your support.

Also involved in the relief effort is the International Red Cross.

Heart Healthy Spaghetti with Bolognese Sauce

Red pasta sauce is one of our favorites. This version is delicious and good for you. The beef has been substituted with turkey or chicken. Both work nicely and it just depends on what is available. The sauce is made with tomatoes and it also has other veggies too. By making a large quantity of the sauce, you can easily whip up a nice dinner any day of the week. We use the sauce to make lasagna. We also use it to top pastas, gnocchi and polenta. Sometimes when the kids are ravenous and can't wait, I make a quick French bread pizza with a slather of sauce, cheese and their favorite topping. Voila-a great tasting pizza in less than 30 minutes.

Ingredients

• 1 lb of ground turkey or chicken breast
• 2-3 large portabello mushrooms
• 1/2 tsp of onion powder
• 1/2 tsp of garlic powder
• 1 tsp of dried oregano
• 2 medium size carrots
• 3 large stalks of celery
• 1 small yellow onion
• 1/4 cup of minced Italian parsley
• 2 tbsp of fresh minced oregano
• 2 tbsp of fresh minced basil
• 1 tbsp of fresh minced garlic
• 1 tsp of fennel seeds (if love the taste-add a little more)
• 1-2 bay leaves, depending on the size
• 2 cups of red wine
• salt
• ground black pepper
• olive oil
• 1 can of tomato sauce (28 oz)
• 2 cans of whole tomatoes (28 oz)
• 1/2 cup of grated Parmesan or Pecorino Romano cheese or both
• 1 box of whole wheat spaghetti, prepared as directed on the box or whatever pasta type you enjoy

Instructions

1. Wipe the portabellos clean and remove the stems
2. Sprinkle the garlic and onion powder on all sides of the portabellos
3. Sprinkle the dried oregano on the portabellos
4. Drizzle olive oil on the portabellos
5. Coat the bottom of a large pan and heat on medium/high.
6. When the pan is hot, place the portabellos with the gill side down and sear the portabellos. It should take about 5 minutes.
7. Flip the portabellos and sear the cap side. Remove from the pan and let them cool a bit.
8. Using a food processor, chop the portabellos finely.
9. Place the ground chicken/turkey in a medium size bowl and add the chopped portabellos. Mix them thoroughly. Set aside.
10. Clean and coarsely chop the carrots, celery and onion.
11. Using a food processor, finely chop the mixture.
12. Using the same pan, coat the bottom with olive oil. Heat on medium/high.
13. When the pan is hot, add the meat/mushroom mixture and saute until cooked. Use a spatula to break up the ground chicken/turkey is it starts to clump together. Salt the mixture with about 1 teaspoon of salt.

    
14. Once the meat is nicely browned, add the chopped vegetable mixture. Cook until fragrant which should be about 3-5 minutes. Add another 1/2 teaspoon of salt.
15. Add the herbs and garlic. Mix them in and cook until fragrant.
16. Turn the heat down and add the wine. Mix it in. It will evaporate rather quickly. You will notice that the mixture will turn a nice rich brown color.
17. Once most of the wine liquid has evaporated, begin adding each can of tomatoes. Mix each can as you add them in.
18. Use a potato masher to break up the whole tomatoes a bit.
19. Simmer the sauce for about 3 hours.
20. Add cheese half way into the simmering time. Taste and add additional salt if necessary.
21. Serve over your choice of pasta.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Hearty Chicken in a Light Mushroom Wine Sauce

Hearty Chicken in a Light Mushroom Wine Sauce

This is a tasty and quick dish that is great served over noodles or rice. While it can be made with either the white or dark meat portion of the chicken; I think that the dark meat works best. I like to use skinless thighs and drumsticks. Even with the drumsticks I remove most of the skin. So, even though it has a creamy texture, it is still low fat.

Ingredients:

• 4 skinless chicken thighs
• 4 drumsticks with most of the skin removed
• 1 tbsp of minced garlic
• 1 tbsp of minced oregano
• 1 tbsp of paprika
• 2 tsp of salt
• pepper to taste
• 2 tbsp of flour
• 1 large onion
• 10 oz of white and Cremini mushrooms thickly sliced
• 2 tsp of butter
• 3 cups of white zinfandel wine
• 1 shot (2 tbsp) of bourbon
• 3/4 cup of skim milk or buttermilk
• 2 tbsp of flour
• 1/4 cup of low fat sour cream (optional)
• olive oil

Directions:

1. Pat the chicken dry with a paper towel.
2. Season the chicken with paprika, salt and pepper.
3. Using a small strainer, lightly sprinkle the flour over the chicken, ensuring that the pieces have a light even coat of flour
4. Heat a large heavy bottom pan on medium.
5. Generously coat the bottom of a pan with olive oil, it will probably take about 2 tablespoon or so depending on the width of your pan.
6. When the pan is hot, add the chicken pieces and brown each side. It should take about 5 minutes or so per side.
7. Remove the chicken and set aside.
8. Add the butter to the pan.
9. Saute' the mushrooms until they are nicely brown and started to wilt. Salt the mushrooms.
10. Push the mushrooms off to one side of the pan.
11. Add the onions and saute until lightly brown.
12. Add the garlic and oregano. Saute with the mushrooms and onions until fragrant.
13. Return the chicken to the pan.
14. Pour the bourbon over the contents of the pan. Mix it in. It will quickly evaporate. I think that the bourbon gives the sauce just a bit of a zing that is why I like to use it in this dish.
15. Add the wine and bring to a light simmer.
16. Turn the heat down and continue to simmer for about 20-30 minutes or until the chicken is cooked.
17. Taste the sauce and add additional salt if necessary.
18. To thicken the sauce, I use a small mason jar with a lid to put the milk and flour in. Close the jar tightly and shake it until the flour has mix in.
19. Turn the heat back up to medium and when the sauce starts to bubble, pour the milk in. Mix it thoroughly.
20. Continue to cook until the sauce thickens. It should take about 5 minutes or so.
21. For an even creamier sauce, fold the sour cream into the dish and mix it in.
22. The dish is ready to serve with noodles or rice.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Vegetarian Ragin' Cajun Red Bean Soup

You don't need cold weather to enjoy a hearty bowl of soup. This spicy red bean soup is a meal in itself. It is also a very economical meal. This recipe costs less than a single gallon of gas, but provides a healthy and delicious meal for the whole family. Add a salad or sandwiches and you can even feed a large family.

This meal is also very practical. You can leave it simmering in the crock pot all day while you are at work, and it will be ready for you when you come home. The leftovers are also a great workday lunch because they microwave so well.

Ingredients:

• 1 Cup Red Kidney Beans
  
  
• 1 Carrot, sliced.
  
  
• 1 Onion, coarsely chopped.
  
• 1/2 Bunch Parsley, coarsely chopped.
  
• 1 Leek, sliced.
  
• 2 scallions, sliced.
  
• 1 Head of Garlic, peeled.
  
• 1 28 oz can of whole peeled tomatoes.
  
• 1 teaspoon cayenne pepper. Adjust to taste.
  
• 1/2 teaspoon dry coriander.
  
• 1 teaspoon dry oregano.
  
• 1 teaspoon cumin.
  
• 1 teaspoon Hungarian paprika.
  
• 1-2 teaspoons sea salt.
  
• 5 Black Peppercorns.
  
• 4 Cups warm water.
  

Directions:

1. Soak the beans in warm water over night. This step is optional, but will cut down on the cooking time if the beans start off soft.
   
   
2. Place the tomatoes, complete with juice, into the crock pot. Mash with a potato masher.
   
   
3. Add the spices and mix into the tomato.
   
4. Add the rest of the ingredients, mix thoroughly then add the water.
   
   
5. You may be tempted to add more water, but wait until the end to decide. The vegetables will release their own juice. Adding water at the end, or when you reheat works great with this soup.
   
6. Cook on low heat for 6-8 hours or until the beans are really soft. Really, the longer it cooks the better the flavor, but that's the great thing about the crock pot, set it and forget it.
   
7. When the beans are soft, puree with a hand blender. If you don't have a hand blender you can ladle it into a regular blender, puree it and then ladle it back. If you don't have a blender, the soup is perfectly good as is ! Chunky soup has its own charm.
   
   
8. Serve with a squeeze of lime and a drizzle of hot pepper oil for extra zing.
   

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Easy Chicken Marinara

This easy and quick recipe was born out of necessity. We had a dinner mishap. The fish that was supposed to be dinner was left out in the car trunk by mom. so we needed a quick fix. I had marinara sauce simmering on the stove already and chicken breast waiting to be prepped for future meals. So we put them together and voila, this tasty meal was ready to serve in no time at all.

Ingredient

• 3 chicken breasts
• 1 tsp of onion powder
• 1 tsp of paprika
• 1 tsp of salt
• ground black pepper to taste
• olive oil
• 1lb of whole wheat rotini or ziti
• 6-8 cups of Lizabetti's Marinara Sauce at room temperature or warm
• 1 tbsp of minced garlic
• grated Parmesan or Romano
• freshly minced parsley or basil

Directions:

1. Mix the garlic, onion powder, paprika and salt in a large bowl.
2. Add the chicken breast and coat it thoroughly with the mix.
3. Drizzle about 2 tbsp of olive oil making sure the chicken breast are well coated. Marinade for a minimum of an hour. It can be left overnight in the refrigerator.
4. Using an electric grill, turn it to medium high and grill the chicken until the juices run clear. It should take about 10 minutes per side and will depend on the thickness of the chicken breast.
5. Cook the pasta according to package directions. Its best to leave the pasta al dente since there will be additional simmer time.
6. Let the chicken cool and thinly slice the chicken.
7. On the stove, turn the heat to medium/high and add about 1 tbsp of olive oil. When the oil shimmers, add the chicken and give it a quick saute.
8. Add the pasta and give it a quick saute as well.
9. If you like your pasta on the garlicky side, add an extra 2 tsp of minced garlic and saute with the chicken and pasta until just fragrant. Turn down the heat to low.
10. Add the marinara sauce and mix everything together. Let it warm to a simmer and toss some grated cheese and its ready to serve.
11. You can also toss a handful of chopped freshly parsley or basil (optional), but definitely delicious.

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