Squash Lasagne

• olive oil
• 1 large butternut squash (3 lbs)
• 1 level tsp. ground coriander
• 4 cloves garlic
• 1 fresh red chile
• 2 T. balsamic vinegar
• 2 14oz cans plum tomatoes
• 7 oz baby spinach
• 2 oz Pamesan cheese
• 8 oz dried whole-wheat lasagne sheets
• 14 oz reduced-fat cottage cheese
• 6 T. 2% milk
• 1 T. raw sunflower seeds
• 1 sprig fresh rosemary

Preheat the oven to 350 degrees and rub two large roasting pans with a little oil. Halve and seed the squash, leaving the skin on, then slice into 1/2 inch half-moon shapes.  Lay in a single layer across the pans.  Sprinkle over the ground coriander and a pinch of sea salt and black pepper, then roast for 50 minutes, or until soft and lightly golden.

Meanwhile, peel the garlic, seed the chile, then finely slice both and place in a large pan on med-high heat with 1 T. oil.  Cook for 3 minutes, or until lightly golden, then add the balsamic and canned tomatoes, breaking them up as you go, and 1 can's worth of water.  Simmer on medium heat for 15-20 minutes, or until slightly thickened, then season to perfection.

To layer up, spread a third of the tomato sauce across the base of a 10x12 -inch baking dish.  Cover with a layer of raw spinach leaves, a layer of roasted squash, a fine grating of Parmesan, and a layer of lasagne sheets.  Repeat the layers twice more, finishing with the lasagne sheets. Loosen the cottage cheese with the milk, mashing the curds a little, then lightly season and spoon over the top. Finely grate over the remaining Parmesan and scatter over the sunflower seeds. Rub the rosemary sprig with oil, then strip the leaves over the top.  Bake at the bottom of the overn for 45 minutes, or until golden and bubbling, then serve.

Serves 6; 438 calories.

VERDICT:  I had some problems with execution.  The top layer seemed like it needed more liquid than the cottage cheese provided--it got tough and crunchy.  On the whole, though, it was good, and fairly easy as far as lasagna goes.  Roasting the butternut squash with the skin on was a revelation--so much easier than peeling.  Keep, with construction modifications. (From Jamie Oliver's Everyday Super Food.)

Butternut Squash Bread Pudding

• 2 tablespoons olive oil, plus more for the baking dish
• 2 medium onions, chopped
• 1 1/2pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2" pieces
• kosher salt and black pepper
• 2 tablespoons chopped fresh sage
• 6 large eggs
• 2 cups whole milk
• 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
• 1/2 pound Gruyère, grated (2 cups)

Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.

In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.

Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Serves 8; 411 calories.

VERDICT: I made this to use some Kikuna squash Therese grew in her garden.  Coopers didn't have Gruyère, so I used Swiss.  The only French/Italian bread they had was Pepperidge Farms brown-and-serve, so I used that.  And it turned out great!  Easy and apparently fail-proof.  Also good when you can only chew with half of your teeth. Keep.

Ricotta, Tomato and Spinach Frittata

• 1 tbsp olive oil
• 1 large onion, finely sliced
• 300g cherry tomatoes
• 100g spinach leaves
• small handful basil leaves
• 100g ricotta
• 6 eggs, beaten

Heat oven to 200C/180C fan/gas 6 (400 degrees). Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.

Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. 

Serves 6.

VERDICT:  I didn't season this well enough, but it wasn't terrible and would be a good vehicle for using up any number of leftovers--basil, leafy greens, long-past-their-sell-by date eggs.  (Note: 30cm x 20 cm turns out to be 12x8", so I added a couple extra eggs to fill up the pan.)  Keep.  From the BBC's Good Food site.

Baked Orzo with Eggplant and Mozzarella

• 1 large (mine was just over 1 1/4 pounds/570 grams) eggplant, cut into 3/4-inch dice
• Salt and black pepper
• 1/4 cup (60 ml) olive oil
• 1 medium carrot, peeled and cut into 1/4-inch dice
• 1 celery stalk, in a 1/4-inch dice
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed
• 1 teaspoon (6 grams) tomato paste
• 1 1/2 cups (355 ml) vegetable stock
• 1 to 3 tablespoons fresh oregano, chopped
• 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
• 4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice
• 1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated
• 3 medium tomatoes, diced 

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels.

Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving.

Serves 6ish.

VERDICT:  I went on the high end of both lemon and oregano and still found this bland.  Toss.

Mushroom, Kale and Parmesan Bread Pudding

• 3 cups kale, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 pound mushrooms, sliced
• 1/2 onion, diced
• 1 teaspoon fresh thyme leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 to 2 garlic cloves
• 1/2 pound stale (or toasted) bread
• 1/2 cup white cheddar cheese, grated
• 1/4 cup parmesan cheese, grated
• 4 eggs
• 2 cups low-fat milk
• 1 tablespoon Dijon mustard
• Salt and pepper

Bring a medium or large pot of water to a boil then add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to colander and rinse with cold water then drain and squeeze out excess water. Chop coarsely and set aside.

Heat oil over medium-high heat and add the mushrooms and onion. Cook, until they begin to soften three to four minutes. Add the thyme, rosemary, garlic and a little salt and pepper to taste. Continue to cook for another minute or two, until fragrant. Stir in the kale, toss together and remove from the heat.

Preheat the oven to 350 degrees. Spray 2-quart baking dish with nonstick spray. In a large bowl, combine the bread cubes, the mushrooms and kale, and the cheddar cheese and gently toss to combine. Transfer to the prepared baking dish and top with parmesan cheese.

Beat together the eggs, Dijon mustard, and milk. Add 1/4 teaspoon salt and pepper (each) to taste and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.

Place in the oven and bake 40 to 50 minutes, until puffed and browned. Serve warm.

VERDICT:  Time-consuming for a weekday evening, but easy and good.  It's a little more quiche-like than bread-pudding-like--consider upping the bread ratio.  Also consider baking in a shallower pan and adding more Parmesan--the crunchy, salty top crust was the best part.  Keep.  (From the Little Yellow Kitchen.)

Squash and Tomato Gratin

Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with 2 thinly sliced large summer squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.

Serves 4; 290 calories.

VERDICT:  I made this to use the zucchini from Katrina, and added in a yellow summer squash from the farmer's market.  I was afraid to put the new skillet into the oven, so I transferred the tomatoes and squash into a baking dish.  This was a total failure--I think the dish was too deep, as the squash didn't cook.  I also think the tomato to squash ration was a little scanty.  Also, it reheats quite poorly.  Toss.

Tortilla Casserole with Swiss Chard

• 2 teaspoons vegetable oil
• 2 cups thinly sliced onion, divided 
• 3 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 2 (8-ounce) packages button mushrooms, sliced
• 2 jalapeño peppers, seeded and chopped
• 4 cups finely chopped Swiss chard (1 bunch)
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup water
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 
• 1/4 cup low-fat sour cream 

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion and garlic, and cook 1 minute, stirring constantly. Stir in the salt, mushrooms, and jalapeños. Arrange chard over mushroom mixture. Cover, reduce heat, and cook for 15 minutes or until tender. Stir in 2 tablespoons parsley.

Combine 1 cup onion, water, and tomatoes in a blender, and process until smooth. Pour the tomato mixture into a saucepan. Bring to a boil; cook 4 minutes or until slightly thick. Arrange 16 tortilla quarters in a single layer in a 13 x 9-inch baking dish. Spread about 1 cup mushroom mixture over the tortilla pieces. Top with 1/2 cup tomato mixture. Sprinkle with 1/3 cup cheese. Repeat layers twice, ending with 1/3 cup cheese. Bake at 375° for 20 minutes or until cheese melts. Top each serving with sour cream and 2 tablespoons parsley.

Serves 6; 251 calories.

VERDICT:  Good!  A little bit of a pain to make, but gets bonus points for using up tortillas and cheese and sneaking in vegetables.  Keep.

Homeroom's Classic Macaroni and Cheese Recipe

For the bechamel:

• 4 cups (1 quart) whole milk
• 8 tablespoons unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 2 tablespoons kosher salt

To assemble:

• Kosher salt
• 1 pound elbow macaroni
• 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
• 3 ounces grated Pecorino Romano cheese (about 1 cup)
• 2/3 cup panko (optional)

For the bechamel:
Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.

In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.

While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)

Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, and add the remaining salt as desired. Remove from the heat and set aside.

To assemble:
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac ‘n’ cheese with panko and bake it, heat the oven to 400°F and arrange a rack in the middle.)

Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.

Serves 6 (generously!).

VERDICT: This may be my new favorite macaroni and cheese recipe.  We baked it in a buttered 2-quart 9x13 and made French Green Bean Salad while it was in the oven.  The panko was unfussy but made a nice crisp layer and the cheesy sauce (made very successfully by John) was good enough that I was scooping it plain out of the saucepan.  The recipe is from Homeroom, a mac-n-cheese only restaurant in California.  Keep.

Artichoke and Goat Cheese Strata

• 1 teaspoon olive oil
• 1/2 cup finely chopped shallots (about 1 large)
• 1 (10-ounce) package frozen artichoke hearts, thawed
• 2 garlic cloves, minced
• 1/2 teaspoon dried herbes de Provence
• 1 3/4 cups 1% low-fat milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4 cup (3 ounces) crumbled goat cheese, divided 

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

Preheat oven to 375°.

Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Serves 6; 286 calories.

VERDICT:  I was worried there wouldn't be enough seasoning, with only 1/2 tsp. herbes de Provence, but it was good.  Keep. 

 

Cornbread Stuffing with Sage and Dried Fruits

• 2 qts. cubed day-old cornbread
• 2 tablespoons olive oil
• 1 large white onion, halved and sliced
• 1/2 cup dried cranberries 
• 1/2 cup chopped dried apricots
• 1 1/2 cups reduced-sodium chicken broth
• 2 large eggs 
• 1/2 teaspoon kosher salt
• 2 tablespoons chopped fresh sage leaves

Preheat oven to 350°. Spread cornbread on a large rimmed baking sheet. Bake until cornbread is dry and starting to crisp, about 15 minutes, turning pieces over once halfway through; set aside. Keep oven on.

Heat oil, meanwhile, in a large frying pan over medium heat. Cook onion, stirring often, until golden brown and sticky, about 20 minutes. Transfer to a large mixing bowl. Add dried fruit.

Pour in broth, eggs, salt, and sage and mix well to combine. Add cornbread and toss gently just to moisten. Transfer mixture to a greased 9- by 13-in. baking dish.

Bake stuffing until it feels firm to the touch and the top is starting to brown, about 40 minutes.

Serves 10-12 (3/4 c.); 185 calories.

VERDICT:  This had bites of nice, onion-y, fruity flavor but was pretty dry.  Possibly, if my cornbread had been less old, or I'd cooked it less (I only made a half batch), it would have been better.  However, it's not often that I'm looking to make cornbread stuffing, so toss.

Black Bean and Sweet Potato Enchiladas

• 1 28-ounce can whole peeled tomatoes
• 2 teaspoons chili powder
• 1 large onion, chopped
• 3 tablespoons canola oil
• kosher salt and black pepper
• 2 cloves garlic, chopped 
• 1 15.5-ounce can black beans, rinsed
• 1 medium sweet potato, peeled and coarsely grated
• 2 teaspoons dried oregano
• 1/2 pound Cheddar, grated (2 cups)
• 8 6-inch flour tortillas
• 2 scallions, thinly sliced and white and green parts separated
• 2 cups frozen corn

Heat oven to 450° F. In a blender, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 to 3 minutes. Add the black beans, sweet potato, oregano, and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the Cheddar.

Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of Cheddar. Bake on the top rack of oven until the Cheddar is brown and bubbly, 10 to 15 minutes.

Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the corn and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until tender, 3 to 5 minutes more. Sprinkle the enchiladas with the scallion greens and serve with the corn.

Serves 4 (!); 756 calories.

VERDICT: This doesn't taste anything like most enchiladas I've had, but it's better than I expected.  It's not at all spicy, so might be good for kids.  Alternately, the site suggests sprinkling chopped pickled jalapeños on top or serving with hot sauce for more heat.  Keep.

Mac-and-Cheese-Style Cauliflower

• 1 large head cauliflower (1 1/2 lb.), cut into medium florets (8 cups)
• 2 Tbs. butter or margarine
• 3 Tbs. all-purpose flour
• 2 cups low-fat milk
• 1 clove garlic, minced (1 tsp.)
• 2 cups grated extra-sharp Cheddar cheese
• 1/2 cup nutritional yeast
• 1 pinch cayenne pepper
• 2 egg yolks
• 1 1/2 cups fresh breadcrumbs

1. Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

2. Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly. Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted. Fold in cauliflower.

3. Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray. Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.

VERDICT: Lund's didn't have any nutritional yeast, so I left it out. This might have contributed to its blandness, which a little salt fixed right up. Keep, for its easiness and resultingly few dishes. (Note: it also reheats well, unlike regular macaroni and cheese.)