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Last week I made two of the yummiest recipes I have made in a long time! Both were hits and pretty easy to do, and both I changed just a little bit, to make them more "me". I'll post my versions of the two here with links back to the originals!
Skillet Lasagna
Ingredients
nocoupons
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 2 cans of chopped tomatoes
- 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
- Kosher salt and freshly ground pepper
- 1 lb (500 grms) ricotta cheese
- 1 large egg
- 2 tablespoons grated parmesan cheese, plus more for garnish
- no-bake lasagna noodles
- 2 medium carrots, peeled into ribbons
- 1 zucchini, peeled into ribbons
- 4 handfuls baby spinach
- 1 bag of shredded mozzarella cheese
Directions
Take the two tins of tomatoes, the garlic, salt, pepper and whatever other spices you like and whiz until smooth in a food processor or with a hand blender.
Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.
Cover the bottom of the skillet with a little of the pureed sauce. Place some lasagna noodles (breaking apart to fit) over the sauce in the skillet. Layer half of the
carrot and zucchini on top; drizzle with olive oil and season with salt
and pepper. Cover with a couple of handfuls of the spinach, half of the ricotta
mixture, some of the mozzarella and some more of the
reserved tomato sauce. Repeat the layers, ending with noodles. Top with
the remaining sauce and mozzarella. Cover and simmer until the lasagna
is cooked and the cheese melts, 20 to 25 minutes.
Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.
Chicken and Egg Soup with Pastina
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 lb (500 grms) of a frozen soup base mix (Basically a mix of chopped carrots, celery root, leek)
- Kosher salt and freshly ground pepper
- 1/2 (2 1/2-to-3-pound) chicken (Cut into pieces)
- 3-4 chicken stock cubes
- 2 lemons
- 1 cup cup pastina (small pasta, I used tiny stars)
- 2 large eggs plus 2 egg yolks
- 2 cups baby spinach or other baby greens
- 1/4 cup chopped fresh dill
- Crumbled feta cheese, for garnish (optional)
Directions
Heat the 1/4 cup olive
oil in a large pot over high heat. Add the soup veggie base, 1 teaspoon salt, and
pepper to taste; cook until slightly softened, about 5 minutes. Add the
chicken, and enough cold water to just cover the chicken and veggies, Also add the stock cubes, a bay leaf, some whole pepper corns and the juice of 1 lemon; cover and
bring to a boil. Reduce the heat to medium-low and simmer for 2 hours. After the 2 hours, remove the chicken and strain the soup through a sieve to get rid of all the little pieces of chicken and veggies. Bring the broth back to a boil and add the pastina and simmer
until the pasta is cooked. When the chicken is cool enough to handle, pull the meat
off the bone and shred into bite-size pieces.
Remove
the soup from the heat. Whisk the juice of the remaining lemon with the
whole eggs and yolks in a medium bowl until frothy. Gradually whisk a
ladleful of the hot soup into the egg mixture, then stir the warm egg
mixture into the soup and return to medium-low heat. Cook until creamy,
about 1 minute. Stir in the shredded chicken, spinach and dill, and
season with salt and pepper. Ladle the soup into bowls; garnish with
feta, if desired.
Both dishes got two very big thumbs up from everyone and Will now be placed in my "must make often" folder!! Have a great day and until next time..TATA!!
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