Lasagna with Sausage Ragu Redux

Ingredients

2 tbsp, olive oil divided
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound turkey Italian sausage, casing removed
1 t salt
1 cup low fat milk (1 %)
1/2 cup dry white wine, (chardonnay)
1 can (28 oz) whole tomatoes, including liquid, finely chopped or crushed with your hands
1 cup tomato juice
1/2 teaspoon freshly ground black pepper
2 1/2 cups low fat cottage cheese
1 large egg
1/2 cup freshly grated parmesan cheese
1/4 teaspoon freshly grated nutmeg
12 oz lasagna noodles

The Details . . . .

1. In a large, heavy saucepan, heat 1 tbsp oil over medium heat. Add onion; saute until golden, 5 minutes. Stir in celery and carrot; cook 5 more minutes. Add sausage and 1/2 tsp. salt, breaking up meat with a spoon, and cook until it loses its raw color.

2. Add milk and cook over medium heat, stirring, until completely evaporated, 10 - 12 minutes. (The mixture will appear quite curdled at this point.) Add wine and cook until reduced by half, about 3 minutes. Add tomatoes and juice, bring to a boil, lower heat and gently simmer uncovered. Cook ragu until liquid reduces by a third, about 30 minutes. Season with 1/4 tsp. pepper and remaining 1/2 tsp salt.

3. In a food processor, whirl cottage cheese, egg, 1/4 cup parmesan, remaining 1/4 tsp. pepper and the nutmeg until smooth. (can be done by had as well)

4. Preheat oven to 375 degrees. Cook lasagna noodles according to the package directions; don't over cook. Drain noodles and lay flat on kitchen towels without overlapping. Oil a 9 x 13 inch baking dish and spread with 1/2 cup ragu. Add a single layer of noodles. Spread with a third of the ragu, then top with another layer of noodles, half of the cheese mixture and another layer of noodles. Repeat layering, giving you 2 alternating layers of sauce and cheese. Cover with remaining third of ragu and sprinkle evenly with remaining parmesan.

5. Cover lasagna with oiled foil and bake until hot, 30 minutes. Let stand 15 minutes before serving.

[recipe featured in Sunset Magazine, Janaury 2010. Photo by Annabelle Breakey, styling by Randy Mon for Sunset Magazine ]

Chicken Cassoulet

Ingredients
4 boned, skinned chicken thighs (4 oz each)
8 oz, turkey sausage (Polish - kielbasa - preferred)
1 oz, French bread
1 onion, peeled & chopped (approx. 8 oz)
2 carrots, peeled & chopped (approx. 8 oz)
2/3 cup chicken broth, fat skimmed
2 teaspoons fresh thyme leaves or 1 t dried thyme
1 dried bay leaf
2 cans cannellini beans, rinsed & drained (15 oz each)
1 tablespoon chopped parsley
Salt


The Details . . . . .

1. Remove and discard the excess fat from the chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch thick slices.

2. Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender in coarse crumbs; you should have 1/2 cup. IN a 5-6 quart nonstick pan over medium high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown all sides, 4-6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5-7 minutes.

5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

** Great with a salad, crusty bread and a glass of wine on a cold rainy night!

[recipe featured in Sunset Magazine, January 2010, photograph taken by James Carter for Sunset magazine ]

Super Bowl Recipes

Ultimate Chili

(recipe featured on EatingWell.com)

~ 1 lb beef round, trimmed and cut into chunks

~ salt

~ pepper

~ 1 1/2 T canola oil, divided

~ 3 onions, chopped

~ 1 green bell pepper, seeded and chopped

~ 1 red bell pepper, seeded and chopped

~ 6 cloves garlic, minced

~ 2 jalepeno peppers, seeded and finely chopped

~ 2 T ground cumin

~ 2 T chili powder

~ 1 T paprika

~ 2 tsp dried oregano

~ 12 oz dark or light beer

~ 1 28 oz can diced tomatoes

~ 8 sun-dried tomatoes (not packed in oil), snipped into small peices

~ 2 bay leaves

~ 3 19 oz cans dark kidney beans, rinsed

~ 1/4 cup chopped fresh cilantro

~ 2 T lime juice

1.  Season beef with salt and pepper.  Heat 1 1/2 teaspoons of oil in a Dutch oven over medium high heat.  Add half the beef and cook.  Stirring occasionaly, until brown on all sides, 2-5 minutes.  Transfer to a plate lined with paper towels.  Repeat with  1 1/2 tsp of oil and add remaining beef.

2.  Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot.  Add the onions and bell peppers; cook, stirring frequently, until golden brown, 10 - 20 minutes.  Add garlic, jalepenos, cumin, chili powder, paprika and oregano.  Stir until aromatic, about 2 minutes.

3.  Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried toamtoes, bay leaves and reserved beef.  Cover and simmer, stirring occasionally, until beef it very tender, 1 1/2 to 2 hours.

4.  Add beans; cook, covered, stirring occasionally until chili has thickened, 30 - 40 minutes.  Remove bay leaves.  Stir in cilantro and lime juice.  Adjust seasoning with salt & pepper.

5,  For a hot, smoky chili, add 1 T chopped chipotle pepper in adobe (found in a can)