http://sweetpea-honeybun/
HELLO COUNTRY BUMPKIN' LASAGNA
2 TBS EXTRA VIRGIN OLIVE OIL
1 1/2 LBS BULK SWEET ITALIAN SAUSAGE(TURKEY IS BETTER FOR YOU HEALTHWISE, BUT USE WHAT U LIKE!!)
1 LARGE EGGPLANT(peeled and finely chopped)
1 MEDIUM ONION(chopped)
2 GARLIC CLOVES(GRATED)
A LITTLE SALT, BUTS LOTS OF PEPPER!!
3 TBS BUTTER
3 TBS FLOUR
3 CUPS MILK
1 15 OZ. CAN OF LIBBY'S PUMPKIN PUREE(NOT PUMPKIN PIE FILLING--BE CAREFUL!!)
3 SHAKES OF NUTMEG
1 BOX OF OVEN READY LASAGNA NOODLES
1 1/4 C GRATED PARMIGIANO REGGIANO CHEESE
1)Preheat oven to 375 degrees. 2)Heat a large skillet (med. high heat w/ 2 TBS OLIVE OIL) 3)Take off casing of sausage then add it to the pan and cook untill golden brown. Breaking up the meat as you go w/ a wooden spoon or rubber spatula. 4)Push the meat to one side then add the eggplant, onion, and the garlic. Cook that about 5 to 6 minutes until the vegetables are soft and tender. Season w/ salt and pepper.
5)As the vegetables are cooking, place a med. size saucepan on med-high heat and melt the butter then add in the flour. Cook the mixture for a minute to cook it out of a paste feel. Break up the lumps and bring the mixture to a bubble and add the pumpkin puree and nutmeg. Add a little sea salt and more pepper!! Let it get thick somewhat.
6)Spread the mixture (about a cup) into the baking dish(13" X 9" pan) Then layer the the noodles More meat then add the cheese. Continue this untill you fill the dish. Make sure to put the last of the cheese on top when you are done layering in your casserole dish. 7)Cover w/aluminum foil. Coook for 45 minutes.- That's untill the last 10 minutes to brown the cheese on top!! Let it rest a few minutes before serving!! IT'S GOOD!!HTTP://SWEETPEA-HONEYBUN.BLOGSPOT.COM
Showing posts with label olive oil. Show all posts
Showing posts with label olive oil. Show all posts
8/23/10
MONDAY'S SOAP OPERA PARTY RECIPE
SPRINGTIME SPAGHETTI W/ HERBS & ARTICHOKE
2 small, ripe lemons, halved
1 1/2 pounds baby artichokes, trimmed of outer leaves, and stems and tops of larger 'chokes trimmed, very thinly sliced, no more than 1/8-inch thick
1/4 cup extra virgin olive oil (EVOO)
1/4 pound pancetta, cut into fine dice (optional, omit for a vegetarian version of recipe)
4 large shallots, finely chopped
4 large cloves garlic, finely chopped or grated
Black pepper
1 cup dry white wine
Salt, to taste
1 pound spaghetti
A generous handful of mint leaves
A generous handful of flat leaf parsley
1 cup basil leaves, loosely packed
Freshly grated Parmigiano Reggiano cheese (a generous handful), for tossing, plus some to pass at the table
Preparation
Fill a large bowl with water. Squeeze the lemons into the water and add them to the bowl. Add the sliced artichokes to the bowl as you work so that they don't turn brown.
Bring a large pot of water to a boil for the pasta.
Heat 1/4 cup EVOO, four turns of the pan, in a large skillet over medium heat. Add the pancetta, if using, and brown for a couple of minutes. Add the shallots and garlic and cook 3-4 minutes more.
Drain the artichokes, discard the juiced lemon halves and add the artichokes to the pan. Season with pepper. Raise the heat a bit and sauté until light golden at the edges, 6-7 minutes. Add the wine, stir and reduce by half. Cover the pan, reduce the heat to a simmer and cook, covered, for 5-6 minutes more. Season with salt, to taste.
Meanwhile, salt the boiling water and cook the pasta to al dente. Reserve about 1/2 cup of cooking water before draining the pasta.
While the pasta cooks, finely chop the mint with the parsley. Stack up the basil leaves and roll them into a log, then thinly slice the logs of leaves crosswise.
Uncover the artichokes and stir in the reserved starchy water. Bring the sauce to a bubble, then add the drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off the heat. Add a handful of cheese and basil to the pasta and toss again to combine, serve immediately.
http://sweetpea-honeybun.blogspot.com/
2 small, ripe lemons, halved
1 1/2 pounds baby artichokes, trimmed of outer leaves, and stems and tops of larger 'chokes trimmed, very thinly sliced, no more than 1/8-inch thick
1/4 cup extra virgin olive oil (EVOO)
1/4 pound pancetta, cut into fine dice (optional, omit for a vegetarian version of recipe)
4 large shallots, finely chopped
4 large cloves garlic, finely chopped or grated
Black pepper
1 cup dry white wine
Salt, to taste
1 pound spaghetti
A generous handful of mint leaves
A generous handful of flat leaf parsley
1 cup basil leaves, loosely packed
Freshly grated Parmigiano Reggiano cheese (a generous handful), for tossing, plus some to pass at the table
Preparation
Fill a large bowl with water. Squeeze the lemons into the water and add them to the bowl. Add the sliced artichokes to the bowl as you work so that they don't turn brown.
Bring a large pot of water to a boil for the pasta.
Heat 1/4 cup EVOO, four turns of the pan, in a large skillet over medium heat. Add the pancetta, if using, and brown for a couple of minutes. Add the shallots and garlic and cook 3-4 minutes more.
Drain the artichokes, discard the juiced lemon halves and add the artichokes to the pan. Season with pepper. Raise the heat a bit and sauté until light golden at the edges, 6-7 minutes. Add the wine, stir and reduce by half. Cover the pan, reduce the heat to a simmer and cook, covered, for 5-6 minutes more. Season with salt, to taste.
Meanwhile, salt the boiling water and cook the pasta to al dente. Reserve about 1/2 cup of cooking water before draining the pasta.
While the pasta cooks, finely chop the mint with the parsley. Stack up the basil leaves and roll them into a log, then thinly slice the logs of leaves crosswise.
Uncover the artichokes and stir in the reserved starchy water. Bring the sauce to a bubble, then add the drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off the heat. Add a handful of cheese and basil to the pasta and toss again to combine, serve immediately.
http://sweetpea-honeybun.blogspot.com/
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