Tag Archives: Tomato

Chicken Lasagna alla Bolognese

Looking for a great comfort food recipe? Make this one! It is simple to make….especially when using the no cook lasagna noodles. A great make ahead for your busy week too.

I did not use the white wine, I replaced with chicken broth. I also used 1 1/2 pounds of ground chicken with great results. I bought my pancetta at my local deli and just asked them to cut me 2oz. It worked out to about 56 grams.

I found this recipe on Pinterest which led me to the website http://www.jocooks.com

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1 Tbsp olive oil
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
4 cloves garlic, minced
2 oz pancetta, chopped
1 lb ground chicken (I used 1 1/2 pounds ground chicken)
1 Tbsp tomato paste
1/2 cup dry white wine
1 tsp dried oregano
1/2 tsp chili flakes
1/4 cup chopped basil
2 cups crushed tomatoes
1 cup chicken broth
Salt and pepper
2 cups ricotta cheese (500 ml)
2 cups mozzarella cheese, shredded
1 egg
9 lasagna noodles uncooked

1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, garlic and pancetta to the pot and sauté for about 5 minutes until onion is soft and translucent.
2. Add the ground chicken to the pot and break up using a wooden spoon so that it crumbles. Cook it for another 5 minutes until the ground chicken is no longer pink.
3. Add the oregano, chili flakes, tomato paste and stir. Add the wine and basil and cook for 3 more minutes, stirring occasionally. Finally add in the chicken broth and crushed tomatoes and season with salt and pepper as needed. Bring to a boil, turn down heat and let simmer for 20 minutes.
4. Preheat oven to 375 F.
5. In a bowl combine together the ricotta, 1 1/2 cups of the mozzarella cheese and the egg. Set aside.
6. Spread a couple of ladles of the bolognese sauce in the bottom of a 9×13 baking dish. Arrange 3 noodles over the bolognese sauce;top with a couple more ladles of the sauce, then top with 1/3 of the cheese mixture, trying to spread it around a bit. Repeat with another 3 lasagna noodles, sauce, cheese, 3 more lasagna noodles, sauce and last of the cheese. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
7. Bake for about an hour until the noodles are cooked though. If you are using fresh lasagna noodles, it will take less cooking time, about 35 to 45 minutes.
8. Let the lasagna cool for a few minutes before cutting into it. Feel free to garnish it with fresh parsley or basil and Parmesan cheese.

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Panini Clubhouse with Crisp Prosciutto, Avocado and Cheese

You have to make this panini!!! I took this recipe from “The Best of Rose Reisman – 20 years of healthy recipes” by Rose Reisman.

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I do not have a panini press so I use a large skillet and press down on the wrap with a smaller skillet.

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2 oz (60 g) sliced prosciutto
8 oz (250 g) boneless skinless chicken breast
2 Tbsp (30 ml) reduced fat mayonnaise
2 tsp (10 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) crushed fresh garlic
Pinch of ground black pepper
4 large whole wheat tortillas
2/3 cup (160 ml) grated Parmesan or Swiss cheese
1/3 cup (80 ml) diced, seeded plum tomatoes
1/3 cup (80 ml) diced sweet onion
1/2 diced ripe avocado

1. Spray a nonstick skillet with cooking oil and place over medium heat. Sauté the prosciutto for 5 minutes or just until dry and beginning to crisp. Remove from the pan, cool slightly and crumble. Wipe the skillet and respray.
2. Working with one at a time, pound the chicken breasts between two sheets of waxed paper to an even 1/4-inch (6 mm) thickness. Sauté the chicken for 5 minutes, or just until cooked and no longer pink in the centre, turning halfway. Cool for 5 minutes, then dice.
3. Combine the mayonnaise, lemon juice, mustard, garlic and pepper in a small bowl and mix thoroughly. Spread evenly over the entire surface of the tortillas. Scatter the chicken, prosciutto, cheese, tomato, onion and avocado overtop. Fold in the sides of each tortilla and roll it up tightly.
4. Preheat a nonstick grill pan to hot and spray with cooking oil. Sear the rolls on both sides until browned, approximately 2 minutes per side. Slice in half before serving.

Make ahead – Make the panini early in the day. Cover and refrigerate and heat just before serving.

World’s Best Lasagna

I found this recipe on allrecipes.com.  It got rave reviews!! Make sure you give yourself time to make this one, since you have to simmer the sauce for 1 1/2 hours.
I used about 17 noodles and I also used grated mozzarella cheese. My lasagna started to spill over slightly during cooking, so you may want to put a cookie sheet under your lasagna to avoid a mess.

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1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C)
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles, lenghthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

MAKES: 12 servings
PREP TIME: 30 minutes
COOK TIME: 2 hours 30 minutes
READY IN: 3 hours 15 minutes

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Guacamole

It amazes me sometimes at how old my blog is, but yet the recipes I make almost weekly just never end up here.

This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen. I use 3 avacodos in my recipe since I take some out for my son, then I mix the rest with diced tomatoes which he doesn’t like.

I add 1/2 tsp of cumin and 1/2 tsp of chili powder.  I use either lemon or lime, whatever I have on-hand.

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Basic Guacamole:
2 Tbs fresh lemon or lime juice
2 medium-sized ripe avocados
1 to 2 medium cloves garlic, minced
1/2 tsp salt (possibly more, to taste)

Optional Augmentations:
1/2 tsp cumin (possibly more, to taste)
1/2 tsp chili powder
Black pepper and cayenne, to taste
Tiny amounts of: minced green or red pepper peeled, seeded, and finely minced cucumber or diced ripe tomatoes
2 to 3 Tbs mayonnaise

1. Place the lemon or lime juice in a medium-sized shallow bowl.
2. Add the avocado (you can just cut it open and spoon it out of it’s skin), and mash with a fork to whatever consistency you like.
3. Stir in remaining ingredients. Cover tightly and chill. NOTE: To help the guacamole retain it’s color, add the avocado pits. Remove them just before serving.

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Garlicky Tortellini, Spinach and Tomato Soup

This soup takes 10 minutes to make.  I make it often as it’s super easy and packed with flavour.  This recipe is taken from The Best of Bridge – The Rest of the Best.



1 Tbsp. butter
6-8 cloves garlic, chopped. (use it all – honest!)
4 cups chicken broth
6 oz. (170 g.) cheese tortellini
14 oz. can diced tomatoes with liquid
or 2 1/2 cups skinned, chopped fresh ripe tomatoes
10 oz. (300 g) bag of spinach, stems removed
8-10 fresh basil leaves, coarsely chopped
parmesan cheese, grated



Instructions:
Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.

Lime-Grilled Chicken Breasts with Avocado Salsa

This is a family favorite!  The recipe was taken from the August 2010 edition of Canadian Living magazine.  I use 2 avocados instead of one and 4 tomatoes instead of 2, as the salsa is in high demand! 

 
 
4 boneless skinless chicken breasts
1/3 cup (75ml) lime juice
1/4 cup (60 ml) fresh cilantro, minced
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tsp (5ml) salt
1/4 tsp (1ml) pepper
2 tomatoes, chopped
Half red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tbsp (15ml) red wine vinegar
1 avocado
 
Cut chicken breasts in half to create 8 pieces.  Pound each to even thickness.
In glass bowl, combine 1/4 cup (60 ml) of the lime juice, 3 tbsp(45ml) of the cilantro, 2 tbsp(30ml) of the olive oil, garlic and half each of the salt and pepper.  Add chicken, tossing to coat.  Cover and refrigerate for 30 minutes.
 
Meanwhile, combine tomatoes, onion, jalapeno peppers, vinegar and remaining lime juice, cilantro, oil, salt and pepper.  Peel and cut avocado into large dice; gently toss with salsa, without breaking up.  Set aside.
 
Place chicken on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 3 minutes per side.  Serve with salsa.