Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
This is for my sister who is not a carnivore like me and asked for a Vegan lasagna recipe. I love a challenge and this prompted me to search several Vegan and Vegetarian recipes over the past few days. I wanted the perfect meatless lasagna that my family would eat. The recipe also needed to be simple. Although, it is Vegetarian, it’s not too far from my traditional meat sauce lasagna.
Greek yogurt or tofu is substituted for the egg that is traditionally used in the ricotta mixture. Spinach is used in place of the meat, which is an even better source of protein. This is a great lasagna and filling dinner for any Vegan or Vegetarian.
Here you go Heidi Lou!
Spinach Lasagna
Ingredients:
1 box no-bake lasagna noodles or fresh pasta sheets (my preference)
1 large onion, chopped
3 garlic cloves, minced
Salt and fresh ground pepper
1 tsp Italian Seasoning
2 packages frozen spinach, thawed and drained
3 cups ricotta cheese
1/4 cup Greek yogurt or silk tofu
1/2 cup Parmesan
3 cup mozzarella cheese
2 cups crushed tomatoes (such as San Marzano, Muir Glen or Cento) or jar of pasta sauce
In a large bowl, stir together the ricotta, Greek yogurt or tofu (depending on which you use), Parmesan, handful of parsley, salt and pepper. Mix to combine. Set aside.
You’re now ready to begin building the lasagna in a large baking dish or lasagna pan. Add a thin layer of the crushed tomatoes or pasta sauce to the bottom of the pan to cover. Top the sauce with a layer of the no-bake or fresh lasagna pasta overlapping if necessary. Next, add another scoop of the crushed tomatoes or pasta sauce over the noodles. Then, add about 1/4 cup of the spinach mixture and spread evenly. Add 6 dollops of the ricotta mixture over the spinach and spread. Sprinkle with an even layer of mozzarella cheese. Repeat these steps again, ending with the mozzarella and a sprinkle of Parmesan on the top.
Cover with foil and bake 45 minutes, then remove the foil and bake another 15 minutes until the cheese is bubbly and the lasagna slightly browned.
Let cool for 10 minutes before cutting in order for it to set. Garnish with the remaining parsley and serve.
Add a Caesar Salad and Garlic Bread to complete this very meatless dinner.
Pasta Primavera with Herb Roasted Chicken is an easy, weeknight dinner that our (teenage and young adult) children always enjoy. In fact, it is what I cooked tonight. The following is my recipe that I’ve created and changed over the years. You can use any vegetables you prefer and leave out the chicken for a great vegetarian meal.
Pasta Primavera with Herb Roasted Chicken
Ingredients:
5 boneless, skinless chicken breasts
Fresh herbs such as thyme, rosemary or oregano, chopped (about 3 TBSP)
Seasonings such as Italian, Herb d’ Provence and/or Ms. Dash (about 1 TBSP)
Salt & Pepper
1/4 cup olive oil, divided (add 3-4 TBSP to a small bowl to brush on the chicken and the remaining to add to a Dutch Oven or large saucepan to cook the vegetables)
3 garlic cloves, minced
2 large carrot stalks, diced
1 large zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
2-3 broccoli crowns, chopped in bite-size pieces
1/4 cup dry white wine
1/2 cup heavy whipping cream
Parmesan Cheese to sprinkle over the pasta once plated
1 pound angel hair or thin spaghetti pasta
2 TBPS Italian Parsley, chopped
Heat oven to 425 degrees.
Add water to a large pasta pot and bring to a boil. Cook the pasta according to the package directions minus 1-2 minute for al dente. Drain and set aside.
Add the chicken breasts to a foil lined cookie sheet or other baking dish. Sprinkle each with salt and coarse pepper. Brush each piece generously with the 3-4 TBSP olive oil. Then, top each with 2 TBSP of the minced herbs and seasoning divided among the 5 chicken breasts.
Place in the oven and bake for 20-30 minutes until the internal temperature is 165 degrees F. Remove from the oven and let rest before slicing. (Roasting the chicken in a 425 degree oven is the key to keeping it super moist. Do not cook more than 20 or 30 minutes.)
Cut all vegetables. I like the vegetables to be bite-size and diced (square shape).
Add the dry white wine to the vegetables and let the alcohol cook off for about 5-6 minutes, stirring to incorporate. (Note: you can substitute chicken broth in place of the white wine.)
Then, add the heavy cream and mix until totally combined. Bring to a boil and then reduce heat to low. Simmer with a lid on for 4-5 minutes.
Add the cooked al-dente pasta to the vegetables and combine. Continue cooking for about 2 minutes. Divide between plates and top with Parmesan to taste. (I made 5 servings.)
Slice the chicken breasts (or not) and nestle on top of the Pasta Primavera. Top with chopped Italian parsley for garnish.
Serve with Garlic Bread or our favorite Acme or Bordenave Sourdough.
Jill's Cooking 