Switch to fluid Switch to wfix Switch to fixed


Illegitimi Non Carborundum

Archive for January, 2011

Skillet lasagna

Posted by Tom on Jan-27-2011

For the jarred tomato sauce I like marinara, but you can use whatever type you like. Any brand of curly-edged lasagna noodles will work here, but do not use no-boil lasagna noodles. If the pasta is especially dry and shattery, you may need to add extra water to the skillet while the pasta cooks. If you can’t find meatloaf mix, us ½ pound 85 percent lean ground beef and ½ pound ground pork. Like it spicy? Increase the amount of red pepper flakes up to 1 teaspoon. To make things go even quicker, you can replace the mozzarella and Parmesan with ¾ cup of shredded Italian cheese blend.

• 1-pound meatloaf mix
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• Salt and ground black pepper
• 6 ounces curly-edged lasagna noodles (8 noodles), broken into 2-inch pieces
• 1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups)
• 2 cups water
• ½ cup mozzarella cheese, shredded
• ¼ cup grated Parmesan cheese
• ¾ cup whole-milk ricotta cheese
• ¼ cup minced fresh basil

Mince the garlic and measure out the pasta while the meat cooks.

1. Cook and drain meat: Cook meat in 12-inch nonstick skillet over high heat, breaking it into pieces with wooden spoon, until fat renders, 3 to 5 minutes. Drain meat and return it to skillet.

2. Sauté aromatics: Stir in garlic, pepper flakes, and ½ teaspoon salt and cook over medium-high heat until fragrant, about 30 seconds.

3. Simmer lasagna noodles: Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.

4. Add Cheese: Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping teaspoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3 to 5 minutes. Sprinkle with basil before serving.

Thai Chicken and Coconut Soup

Posted by Tom on Jan-25-2011

Keep the bok choy greens and stalks separate after they’ve been prepped, because they are added to the soup at different times. If you prefer your soup less spicy, use the lesser amount of curry past. Be sure to use light coconut milk here or the soup will be too rich.

  • 4 cups low-sodium chicken broth
  • 3 tablespoons fish sauce
  • 1-tablespoon light brown sugar
  • 1-pound boneless, skinless chicken breasts
  • salt and ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 3-4 tablespoons red curry paste
  • 1 small head bok choy, greens sliced thin and stalks chopped medium
  • 2 (14 ounce) cans light coconut milk
  • 8 ounces sliced white mushrooms
  • 3 tablespoons fresh lime juice
  • ½ cup fresh cilantro leaves

Prepare the ginger and Bok Choy while the chicken browns. Slice the mushrooms and prepare the garnishes while the soup simmers.

1.     Heat broth mixture: Bring broth, fish sauce, and brown sugar to boil, covered, in large saucepan and set aside.

2.     Season and brown chicken: Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken and cook until lightly browned on both sides, about 5 minutes. Transfer chicken to plate.

3.     Add seasoning and cook: Add ginger, curry paste, and ½ teaspoon salt to fat left in Dutch oven and cook over medium heat until fragrant, about 1 minute.

4. Add broth mixture and bok choy stalks: Turn heat to low and stir in hot broth mixture, scraping up any browned bits. Add bok choy stalks and browned chicken. Cook, covered, until chicken is cooked through and not longer pink in center, about 10 minutes. Remove chicken and set aside.

5. Add coconut milk and mushrooms: Stir in coconut milk and mushrooms. Increase heat to medium-high and cook until mushrooms soften slightly, about 5 minutes.

6. Shred chicken: Add bok choy greens, season, and finish: While soup is simmering, shred chicken into bite-sized pieces. Stir in bok choy greens and cook until wilted, about 1 minute. Off heat, stir in shredded chicken and lime, juice. Season with salt and pepper to taste. Sprinkle bowls with cilantro leaves before serving.