TASTY
compiled by northwest leaf
Recipes
A nice warm meal on a winter day
lasagna rolls Forget about frozen! This heartwarming meal is not that tough to prepare and the pay-off is huge.
Ingredients
Sauce:
2 tablespoons medicated butter 4 teaspoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 1/8 teaspoon ground black pepper Pinch ground nutmeg
Lasagna: 1 (15-oz.) container whole milk ricotta cheese 1 (10-oz) pkg. frozen chopped spinach, thawed, squeezed dry 1 cup plus 2 tablespoons grated Parmesan 3 ounces thinly sliced prosciutto, chopped 1 large egg, beaten to blend 3/4 teaspoon salt, plus more for salting water 1/2 teaspoon freshly ground black pepper 2 tablespoons medicated olive oil 12 uncooked lasagna noodles 2 cups marinara sauce 1 cup shredded mozzarella (about 4 oz.)
54/feb. 2014 FACEBOOK.COM/NWLEAF
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chicken pot pie
1. preheat oven to 450 deg. F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. 3. add a tbs. or 2 of oil to large pot of boiling salted water. Boil noodles until tender but still firm to bite. Drain. Arrange noodles in a single layer on a baking sheet to prevent sticking.
4. butter a 13-by-9 glass baking
dish. Pour bechamel sauce over bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 TBS worth) of ricotta mixture evenly over each noodle.
4. STARTING AT 1 end, roll each noodle
like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with remaining noodles and ricotta mixture. Spoon 1 cup of marinara over the lasagna rolls. Sprinkle mozzarella & remaining 2 tbs. Parmesan over the lasagna rolls.
4. COVER TIGHTLY with foil. Bake til’ heated through and the sauce bubbles, about 20 min. Uncover and bake til’ cheese on top becomes golden, about 15 min. longer. Let stand 10 min. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
INgredients
cRUST:
1 cup all-purpose flour, more for dusting 1/4 teaspoon baking powder 1/4 teaspoon fine salt 4 tablespoons cold medicated butter, cut into small pieces 1 large egg 2 tablespoons 2% milk
FILLING: 2 small russet potatoes 4 1/2 cups low-sodium chicken broth 5 med. carrots, cut into large chunks 1 to 2 tsp. chopped fresh thyme 2 tbs. extra-virgin olive oil 1 large onion, finely diced 3 tbs. all-purpose flour 1/3 cup 2% milk 3 stalks celery, sliced 3 cups shredded rotisserie chicken, with the skin removed 1/2 cup fat-free plain Greek yogurt 1 cup frozen peas 1/2 cup minced fresh parsley Kosher salt & freshly ground pepper
Photos by Flickr/Cuttingboard & flickr/m-i-k-e
1. PREPARE the crust: Pulse flour, baking
powder & salt in a food processor until combined. Add the butter, one piece at a time, pulsing until mixture is coarse meal. Separate the egg and refrigerate the egg white. Beat egg yolk and milk in a bowl, then add to food processor, pulsing until dough comes together. Turn out onto lightly floured surface & gather into a ball. Flatten into a disk, wrap in plastic wrap. Chill 1 hr.
3. make the filling: Preheat oven to 425 deg. F. Prick the potatoes with a fork and bake directly on the oven rack until tender, about 45 min. Cool slightly and peel and break them into small pieces. 4. bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the chicken, yogurt, peas and parsley. Season with salt and pepper.
4. transfer to 2-qt. casserole dish.
Roll out dough on lightly floured surface til 1/2 in. thick, slightly larger than dish. Beat reserved egg white in a bowl; brush over dough & season with salt and pepper. Press dough against sides of dish. Place on a baking sheet & bake til crust is golden brown, 20-25 min.