Thursday, January 19, 2012

Light Mushroom Lasagna

If you think I say that every recipe I post is delicious, it's because if I make a recipe that is not delicious, I do not bother posting it here. If it's ugly or the recipe needs tweaking, I don't post it. This, my friends, is a delicious recipe. Creamy, rich lasagna that is light because it uses skim milk and low fat cream cheese. This dish is pretty and delicious enough for company too. yum!

I made a couple of changes to the original recipe mostly because I am way too cheap to spend $10 for an ounce of dried porcini mushrooms, but I assure you you won't even notice.. I have made my changes in the recipe below. Look at the original link if you want the recipe with the dried porcinis.

Since I left out the fancy dried mushrooms, I doubled up on the button mushrooms.....and got this pretty package of fancy mushrooms.


sautee all of the mushrooms (button and fancy) in the skillet with the butter, olive oil, garlic and shallots

add the white wine and let it cook down a little bit

stir in the cream cheese and green onions

whip up the bechamel sauce

and put a layer of it in the bottom of the dish

start the layering


End with a layer of sauce and parmesan cheese

Take out a bubbly creamy delicious lasagna

serve with a simple salad and some crusty bread

mmmmmmmmmm


Mushroom Lasagna

Slightly adapted from Ezra Pound Cake originally from “Cooking Light”(January/February 2012)
Makes 6 servings
  • 1 tablespoon butter
  • 2 tablespoons olive oil, divided
  • 1 1/4 cups chopped shallots (about 4)
  • 1 (12-ounce) package presliced cremini or white button mushrooms
  • 1 (4-ounce) package presliced exotic mushroom blend
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons chopped fresh thyme
  • 6 garlic cloves, minced and divided
  • 1/2 cup white wine
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh chives, divided
  • 3 cups 2% reduced-fat milk, divided
  • 1 1/10 ounces all-purpose flour (about 1/4 cup)
  • Cooking spray
  • 9 no-boil lasagna noodles
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  1. Preheat oven to 350 degrees F
  2. For the Mushroom Filling: Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes.
  3. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned.
  4. Add thyme and 3 garlic cloves; sauté 1 minute.
  5. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  6. Remove from heat; stir in cream cheese and 1 tablespoon chives
  7. For the Sauce: Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
  8. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture while whisking, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
  9. To Assemble: Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top.
  10. Bake for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

Monday, January 16, 2012

Spicy Mulligatawny Soup

Are you already thinking of Seinfeld and the soup Nazi just by the name? Anyone?
NO SOUP FOR YOU!
I don't think it's any secret that I am totally obsessed with soup. This is a delicious soup that I've been making for a couple of years and I am totally in love with it. It is spicy and flavorful and has chopped up peeled apples in it which is a totally fun and interesting soup ingredient...

If you are not a totally spicy person, then you could decrease some of the spicy ingredients and it would still be full of flavor...but I love spicy so bring it on.....and think about making a double batch to bring for lunch all week!

Let's get started shall we? This soup comes together QUICK...so my biggest piece of advice would be to cut up all your ingredients and measure out all you spices into a bowl, etc before you even start cooking..that will make everything much easier...

Get all of your ingredients together
I leave out the celery and double up on the green pepper...do whatever you like!

Chop up all the veggies & the apple

Brown a piece of chopped up chicken (no need to cook all the way through-it will
cook the rest of the way in the soup) and then take it out.

pour in your  bowl of chopped up goodness and let it sweat

Add your bowl of spices that you already pre-measured because you are so smart

let it cook out a little

add the chicken broth

and chutney & tomato paste

bring to a boil and then let it simmer..it will get nice and thick and delicious

ENJOY!
Spicy Mulligatawny Soup
Recipe (from Cooking Light)


Ingredients

  • 1 tablespoon vegetable oil, divided
  • 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 cup chopped peeled Gala or Braeburn apple
  • 3/4 cup chopped onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1/3 cup mango chutney
  • 1/4 cup tomato paste
  • Chopped fresh parsley (optional)

Preparation

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.
Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, and tomato paste; bring to a boil.
Reduce heat; simmer 8 minutes. Return chicken to pan; cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Sunday, January 1, 2012

2011 in review

What a year!!! 2011 will definitely be a year I will always remember...so many highlights!!
Here are a few of them....

Rob and I turned 30 years old and celebrated with a "30 is the new 20 party" where we drank cheap beer, played drinking games and encouraged people to come in whatever they wore the most when they were 20.... we also tried to dig pictures of the people we knew when they were 20 out and hang them up for everyone's viewing pleasure :)




I celebrated my upcoming nuptials with 2 showers and a Chicago bachelorette party with some of the bestest gal pals a girl could ever hope for... 


We hosted our second family Easter at our house in unseasonably gorgeous weather....and a couple of weeks later we got married in downtown Cincinnati!




The next day we were off to our two week honeymoon that also marked my first trip to Europe and both of our first cruise!




We wrapped up the year by spending Thanksgiving in California and a day up in Sonoma winery-hopping with Rob's parents....


and celebrated Christmas in Cincinnati


There were so many fantastic things in between including tons of beautiful babies being born this year.....lots of birthdays celebrated with friends...and of course some heartbreaks too.. but all in all 2011 was pretty darn good to me and I'll always remember it....

Last night I got to welcome 2012 in with some pretty cool people too...so I'd say so far we're off to a pretty good start in 2012!



HAPPY NEW YEAR!!!!