Butternut Squash and Sausage Lasagna

If there is a recipe I'm really proud to say is all mine, this is it.  I wanted something to reflect the fall weather and this is what I came up with.  It's sooooo good.  I will toot my own horn on this baby.  I'm going to make this over and over again without hesitation and serve it to those willing to nosh.
This lasagna is creamy, savory, earthy and humble.  Instead of the typical Bechamel or Ricotta layer, I created a sauce out of squash, chicken broth, sage and Parmesan....oh my good gracious.  I could have eaten this just on it's own, but I refrained, with hesitation.
I fed this to a couple of family members with rave reviews.  I'm fairly certain we all had seconds....
p.s. To make things easier, I used  Oven Ready Noodles....you could fresh pasta for an even more luxurious lasagna....I'll be doing that next time.

Crispy Sage Leaves on top...YUM!

DELISH!

Butternut Squash and Sausage Lasagna

Serves 6 to 8

Butternut Squash Sauce

1 medium butternut squash, roasted (cut in half and roast at 400F for 45 min)
3/4 cup low sodium chicken broth
1/4 cup fresh Parmesan cheese
1/4 cup Swiss or mozzarella cheese, grated
2 tbsp heavy cream (optional)
5 Sage leaves sliced thinly
Freshly ground pepper to taste

Sausage Layer

1 tbsp Olive Oil
1/2 large sweet onion, chopped
2 cloves garlic, finely chopped
5 Italian sausage links, removed from casing
1/4 cup low sodium chicken broth
5 oz baby spinach
1/2 tsp dried Thyme
Chili Flakes (optional)

Lasagna

9-10 No cook Lasagna Noodles (or you could use fresh)
1/2 cup fresh Parmesan
1 1/2 cups Swiss or Mozzarella or a combination of both

Scoop the roasted squash into a food processor (blender would work in a pinch) and add the broth, cheeses, Sage, cream and pepper.  Puree until smooth.  Set aside. No need to add salt.
In a large skillet over medium high heat, add the oil, onion and garlic.  Sauté for 3 minutes.  Add the sausage breaking up with a spoon.  Cook until the sausage is no longer pink.  Add the broth, Thyme and spinach cooking for another 5 minutes or until most of the liquid has evaporated.  Add a pinch of chili flakes if you're using.
In a 13x9 lasagna dish, spread a 1/4 of the squash out, just to cover.  Add the noodles, 1/4 squash, 1/2 of the meat and 1/3 of the grated cheeses.  Repeat that layer ending with a layer of noodles, squash and more cheese.
Bake in a 375F oven for about 30 minutes covered with foil.  After the 30 minutes, remove the foil and bake for another 15 minutes.  Remove from the oven and let the lasagna rest for 10 minutes before cutting or serving.  Alternatively, you can assemble the lasagna earlier in the day, refrigerate and bake at a later time.

Chicken Saltimbocca

I love this recipe so much I made it twice in one week...for just the husband and myself.  Easy enough for any weeknight meal but special enough for company and wicked easy. 

Saltimbocca in Italian means "jump in the mouth".  It does.  The lemon in this dish delivers a pop of tartness and mingles with the salty prosciutto and earthy sage for a flavour shindig.  Yes, I said shindig.

2 chicken breasts will get you 4 pieces...now remember, the pieces aren't overly large so serving 2 per person wouldn't be a show of gluttony.  Use only fresh lemon juice for this too. Buy a lemon and squeeze that bad boy yourself.  You know how I feel about lemon from a bottle...I don't.  It has very few ingredients, so use the best ones you can. 

p.s. Sorry about my lame picture.  Was trying to get the food on the table in an orderly fashion.

Chicken Saltimbocca

Serves 2-4 (doubles easily)

2 Chicken Breasts, sliced in half horizontally and lightly pounded
8 Sage leaves
4 pieces of Prosciutto
Flour for dusting
2 tbsp butter
1 tsp olive oil
1/2 cup white wine
3/4 cup low sodium chicken broth (regular broth may be too salty once reduced)
1 tbsp fresh lemon juice (about 1/2 lemon juiced)

Lightly season the chicken with salt and pepper.  Place 2 sage leaves on each chicken cutlet and place a piece of Prosciutto over the leaves, pressing down to help adhere.  Dust each piece of chicken lightly with flour on both sides.
In a large skillet, melt 1 tbsp of butter and the olive oil over medium high heat.  Place each piece of chicken, Prosciutto side down and cook for about 3 minutes.  Gently turn the chicken and cook for another 2-3 minutes or until just cooked through.  Remove the chicken to a plate and tent with foil.
To the skillet, add the wine, broth and lemon juice.  Cook until reduced by almost half.  Swirl in the last tbsp of butter.  Check the sauce for salt and give a good grinding of pepper. 
Place the chicken back into the skillet with the sauce, along with any accumulated juices and heat through for about a minute.  Serve immediately.

Cauliflower Puree with Gorgonzola

If you're looking for something a little different from the old stand by mashed potatoes, this may be it.   Super simple, light and creamy and little fancy, for those that like to be fancy....fancy schmancy. 

If you're not a blue lover, try an aged cheddar or freshly grated Parmesan in place. You wouldn't want to use anything that gets stringy when melted or it'll change the lightness and texture of this.  I made this mid-week and served it with roast chicken.  This would be great for your extra fancy company and served with a fancy schmancy steak....have I gone too far? 

 



Cauliflower Puree with Gorgonzola

Serves 4

1 head of Cauliflower
2-3 tbsp salted butter
1 oz Gorgonzola (alternatively, aged cheddar or Parmesan would work well)
Salt and Pepper to taste

Remove the core from the cauliflower and break into florets.  Fill a large pot with enough water to come just below a steamer basket, about 1 1/2 - 2 inches.  Place the steamer basket in the pot and tip the cauliflower in.  Put the lid on and steam for about 12-15 minutes or until you can stick the tip of a knife easily into a floret. 
Remove the florets and reserve 1/2 cup of water from steaming.  Place the cauliflower in a food processor or blender.  Add about a 1/4 cup of the reserved water and pulse, scraping down the sides when needed.  Add a little more water if needed and add butter.  Puree until smooth and creamy.  Remove to dish and stir in the cheese.  Taste for salt pepper. Garnish with a little extra cheese and more pepper if you'd like. 

Halloumi

If you haven't tried Halloumi cheese, I encourage you to do so.  It's cheese, that you can grill or pan fry without it turning into a gloppy mess.  Yes, you heard me right...cheese.  Grill or fry.  I do believe the heavens just opened up. 

Halloumi is a Greek cheese generally made from Sheeps milk.  It has a high melting point which is why it doesn't melt into fondue when it's heated.  This cheese is meant to be heated.

This is a basic recipe that you can play with and tweak to your liking.  This is just how I like to serve this brilliant salty cheese.  Eat it on it's own as an appetizer, serve it along side a salad, place on top of crostini....whatever suits your fancy. 

This was an impromptu picture taken at my cousin's house just before it was devoured.  Not the best lighting but look at that golden deliciousness....are you kidding me?!  It's begging to be eaten!

Halloumi

1 package of Halloumi, sliced into 1/4 inch slices
Fresh herbs such as Parsley, Oregano and/or Mint
1 lemon, zested and juiced
Olive Oil
Garnish with extra fresh herbs, drizzle of olive oil or finely chopped red chili's (optional)

Place the cheese in a dish that has a lid.  Combine the Herbs, Lemon and Olive Oil and pour over the cheese.  This should marinate for at least and hour and can sit for up to 2 days in the fridge.  Pre-heat a non-stick pan or Grill.  Place the cheese on the grill or in the pan and cook turning after 2 or 3 minutes or until golden on each side.  Serve immediately. 

*Do not add salt as the cheese is salty enough. 

Egg on Tomato Avocado and Basil

If you want simple, fresh and delicious, this is for you.  I have a wee addiction to this ridiculously easy recipe.  I had an abundance of fresh organic tomatoes and Basil from the Farmers Market and a big beautiful Haas Avocado.  The first day I made this and tossed it on a piece of toasted Rye bread....the next day I left the bread out.  Equally amazing.  This is addictive, I warn you.  Breakfast, lunch or a light dinner, I can see this making an appearance on my table as often as I can get the freshest ingredients.
For the egg, either poach it or use a small amount of olive oil instead of butter to cook it.  Butter will make it feel to heavy.  Get the freshest tomatoes and basil possible and all you'll need is a smattering of salt and pepper to finish this off.
p.s. I took the photo with my phone so I apologize if it's a bit grainy. 

Egg on Tomato Avocado and Basil

Serves 1

1 tsp olive oil
1 Egg
3 slices of ripe Tomato
1-2 large whole Basil Leaves
1/4 Haas Avocado, sliced
Salt and Pepper
Grilled or Toasted Bread (optional)

Cook the egg by either poaching or frying and seasoning lightly.  Meanwhile, layer the sliced tomato, then the basil and finally the avocado.  Sprinkle with some salt and pepper and top with the egg.  Alternatively, put all the ingredients on a piece of grilled or toasted bread.

Strawberry Mint Vodka Cocktail

What do you do when you feel like a cocktail?  You make a cocktail. 

I don't stray too much from my beloved wine....perhaps a dirty martini or Gin and Tonic here and there but normally I'm fairly monotonous in the cocktail area.  However, I have been known on occasion to experiment and am I ever glad I did. 

I knew I had vodka, for my martini's of course.  I looked in the fridge and found strawberries and lemons.  The garden was ripe with mint.  How can that combo not work?  To work muddling, pouring and shaking I went....la de da.  First of all, the colour is a juicy pink with flecks of fresh mint but the flavour is bursting with ripe berries, a hint of citrus, refreshing mint and a good zing of vodka.  It's got kick but it's Delish.

Use only fresh lemons, don't even think about squeezing the juice out of a plastic bottle. Shame on you if you even try.  Plenty of ice cubes are a must...I used 5 each time.  Also, to muddle, use the end of a wooden spoon if you don't have the proper tools.  Read below about Simple Syrup.



It's perfectly gorgeous....

It's just so pretty!

Strawberry Mint Vodka Cocktail

Makes 1 drink

2 medium ripe strawberries, stemmed and quartered
4 or 5 small mint leaves
1 oz freshly squeezed lemon juice
1 oz Simple Syrup*
2 oz good Vodka
4-5 ice cubes

In a cocktail shaker, toss in the strawberries and mint.  Using the end of a wooden spoon or a muddler, crush the berries and mint until blended and broken up.  Pour in the lemon juice, simple syrup, vodka and ice.  Put on the lid and shake for about 20 seconds.  Pour the entire drink, ice and all into a glass. 
*To make simple syrup, bring equal parts granulated sugar and water to a simmer, stirring until sugar dissolves, making sure not to burn syrup.  This can be stored in the refrigerator for at least a month.  Make extra and you'll always have it on hand,

Moroccan Lentil & Couscous Salad

As a child I can remember my mom making all kinds of dishes with Lentils.  My immediate reaction was always to gag and run.  Thank goodness my tastes have changed.  I love the lentil now and the lentil loves me.

I happened to stumble across Beluga Lentils, yes Beluga.  They're black, firm and have a fantastic texture and flavour.  If you can't find Beluga, use Puy or French Lentils which are widely available.  In fact, you can usually get them at The Bulk Barn if you've got one in your area.  These 2 types of lentils will hold their shape and texture.  Worth seeking them out and if you have any extra, you can also make this....http://delishdishcooks.blogspot.ca/2013/02/braised-lentils.html  It's an amazing side dish...sorry about the picture.  I'm working on it!

I came up with this salad after craving the big bold, bright Moroccan flavours. Don't be intimidated by the list of ingredients...it comes together quickly.  I used couscous as well as the lentils for a contrast in texture but you could substitute Quinoa if you're gluten free.  I also prefer dried cranberries to raisins but that's up to you. This salad will last a few days in the fridge and actually tastes better after sitting for a few hours.  It's bursting with flavour and keep you coming back for more.  Oh, and it's healthy too if there was any doubt.

Moroccan Lentil & Couscous Salad

Serves 6 as a side

1/2 cup dry Beluga or French Lentils, cooked according to directions*
1/2 cup dry Couscous, cooked according to directions**
1/2 tsp each dried cinnamon, turmeric, coriander
1 tsp each dried ginger, cumin
1 clove garlic, finely chopped
1 tsp salt
Few grinds of fresh ground pepper
1 lemon, juiced and half the rind, grated
2 -3 tbsp olive oil
1 carrot, grated
2 green onion, finely chopped
1/2 medium cucumber, diced
1/4 cup dried cranberries or currents
1/4 cup dried apricots, sliced
3 tbsp toasted pine nuts
Handful fresh parsley, chopped

Cook the Lentils and Couscous according to the directions on package or follow the directions below.  Set aside and let cool.
Combine the cinnamon, turmeric, coriander, ginger, cumin, garlic, salt, pepper, lemon and olive oil in a small bowl and stir.
In a large bowl, combine the carrot, green onion, cranberries, apricots and pine nuts.  Add the cooked lentils and couscous.  Pour the dressing over and mix well.  Toss in the parsley.  Make a few hours ahead or up to 24 hours before.

*I used 1/2 cup dry lentils to 3/4 cups water.  Rinse the lentils and add to a pot.  Pour over 3/4 cups water.  Bring to a boil for a 2 minutes, reduce heat to minimum, put a lid on it and cook for 25-35 minutes.  Checking after 25.
**Bring 1/2 cup water seasoned with a little salt or low sodium broth to a boil.  Add the couscous, cover and remove from the heat.  The water/broth should be absorbed after 5 minutes.  Fluff with a fork.