Sausage, Mushroom, Spinach, and Caramelized Onion Lasagna

Thank goodness September 1st doesn't bring the end of summer. It's not over just yet! (Here in the northern hemisphere we still have 3 weeks left.) I'm not ready to lose the sunny hot long days. Here in Virginia it's still hitting the high 90's and I'm totally embracing it! Because I know that all too soon I'll be shivering again. So let's make the best of our little bit of summer left and fit in as many more picnics, bbq's, and trips for ice cream and eat as many fresh berries, corn on the cob, and watermelon as possible!

Here I'm droning on about the impending loss of summer while posting a recipe that's not particularly seasonal at all. But a good lasagna hits the spot any time of year. And that basil came straight from my back patio, which couldn't have happened in January. So that's my excuse for making this cheesy rich Italian dish. It's full of  veggies- baby bella mushrooms, spinach, and sweet caramelized onions (which add awesome flavor) and savory pork sausage (which can be substituted for something healthier-say turkey). If you've never tried no-boil noodles, don't hesitate! They make lasagna that much easier to prepare!

INGREDIENTS
8 oz. whole wheat no-boil lasagna noodles
2 large yellow onions, thinly sliced
extra virgin olive oil
1 lb. sweet or spicy Italian pork sausage (or substitute Italian turkey sausage)
10 oz. cremini (baby portobello) mushrooms, sliced
1/4 cup water
1 lb. frozen chopped spinach, thawed and excess moisture squeezed out
28 oz. can crushed tomatoes
1/4 cup fresh basil, chopped
salt and freshly ground black pepper, to taste
1 lb. (2 cups) ricotta cheese
8 oz. (about 2 cups) mozzarella cheese or Italian cheese blend
Parmagiano Regiano, freshly grated for topping (optional)

DIRECTIONS
1. Preheat oven to 350 F. Coat a 9x13-inch baking dish with cooking spray.

2. To caramelize onions, preheat 1-2 Tbsp. of olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently until tender and caramelized, about 25-35 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper to taste.

3. Preheat a large skillet over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.

4. In a medium bowl, mix tomatoes with basil and season with salt and pepper to taste.

5. To assemble lasagna, spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, half of the onions, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, the remaining onions, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles, the remaining tomatoes, and the rest of the mozzarella (and Parmesan, if using).

6. Cover the lasagna with foil and bake until bubbling and heated through, about 1 hour. Remove the foil and return to the oven and bake until the cheese is bubbling and golden, 8 to 10 minutes. Let rest for 10 minutes before serving.

Serves 8-10.

(Adapted from Eating Well)

Blueberry Buckle

The minute I saw this blueberry-dense buckle on Eating Old Loud it was over. I knew I was going to make this cake and love it. And I did (all of the above). It lived up to every expectation I had... moist and sweet, with a cinnamon scented crumbly top. But oh, the berries. So many beautiful fresh blueberries packed into one pan. More than twice as many blueberries as any other buckle recipe I've come across. That's what makes it special, unbelievable. A zillion blueberries. While it was great warm right out of the oven, I liked it even better after several days in the refrigerator. The berries had set and the flavors intensified. Don't let the summer berry season end before you bake a buckle. You'll be grateful.

INGREDIENTS
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 large egg
1 tsp. pure vanilla extract
1/2 cup milk
5 cups blueberries (I tossed them with several Tbsp. of flour to prevent sinkage)

Streusal Topping:
1 cup all-purpose flour
1/4 cup light brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
6 Tbsp. unsalted butter, room temperature

DIRECTIONS
1. To make the streusal topping, in a medium bowl combine flour, sugar, cinnamon, and salt. Using a pastry blender (or food processor), cut in the butter until fine crumbs form. Using your hands, squeeze together the mixture to form large clumps. Refrigerate or freeze until ready to use.

2. Preheat oven to 350 F. Butter and flour a 10-inch round springform pan.

3. In a medium bowl, sift together flour, baking powder, and salt.

4. In a large bowl fitted to an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add the egg and vanilla, beating until fully combined. Add flour mixture, alternating with the milk, a little at each time, starting and ending with the flour mixture. Remove from the mixer and fold in the blueberries.

5. Pour batter into prepared pan. Sprinkle streusal topping over cake. Bake in preheated oven until a tester in the center comes out clean, about 60-70 minutes. Transfer to a wire rack to cool for 10 minutes. Remove outside rim of springform pan. Cool another 15 minutes before slicing.

Makes 1 10-inch round cake.

(Adapted from Martha Stewart via Eating Out Loud)

Grilled Pizza

This isn't really a recipe. It's more a method of cooking that I'm introducing to you. Pizza, with all your favorite toppings, but cooked on the grill! Great for summer when heating your oven to 450 F makes your kitchen feel like a sauna. Instead you can have smokey brick-oven quality pizza outdoors! While this pizza turned out delicious, I have to admit that the whole process was a little stressful. But it was my first try. What makes grilling pizza a little tricky is how fast it cooks. Don't attempt this process alone! You need an extra set of hands to coordinate the timely flipping, topping, and removal of your pizzas. With experience you'll develop and routine and master the right temperatures for your grill.

INGREDIENTS
1 recipe pizza dough
extra virgin olive oil

Toppings:
cheese (I used an Italian cheese blend)
meat (optional- I used leftover grilled chicken breast)
vegetables (such as red and green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions)
fresh herbs (such as basil and oregano)

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat grill to medium-high heat.

3. Divide dough in half or fourths (the smaller the round the easier it will be to handle on the grill). Using your hands dusted in flour, form each ball of dough into a thin round.

4. Brush the grill grate with olive oil and place the dough directly on the grill. Grill for 1-2 minutes until puffed and golden on the bottom. Using a large spatula or metal pizza peel, flip the dough over. Quickly brush the crust with olive oil and top with meat, veggies, cheese, fresh herbs (whatever you're using). Close the lid on the grill and cook until the cheese melts and the bottom is crusty and golden. (You may want to reduce the heat at this point to prevent the crust from burning.) Remove from the grill and let cool several minutes before slicing. Repeat with the remaining dough (depending on the size of your grill you can cook several at a time).

NOTE: Make sure you use pre-cooked meats and other toppings that will cook quickly. The pizza will not be on the grill for very long or it will burn- just until the cheese melts. And have all your toppings and necessary equipment ready to go- this is a fast process!!

Serves 3-4.

(Adapted from All Recipes)

Frijoles Negros (Cuban Black Beans)

I can't tell you how long I've been looking for a good black bean recipe. Delicious fiber-rich black beans are a staple in Cuban cooking. Thank goodness I have a friend with Cuban heritage- my search might never have to to an end! It's surprising how simple it is to make a good pot of beans. You don't have to bother messing around with dried beans- you can take them right out of the can! That's the secret in fact- that you use the entire can- including the thick black liquid. This is why I recommend using low-sodium beans (Goya preferred). Regular canned beans contain an excessive amount of sodium. I prefer being in control of how much salt goes into my food. Plus, you can always add more at the end if necessary! These can also be made the night before and reheated just before eating (this gives the flavors more time to develop).

INGREDIENTS
2 (14 oz.) cans Goya low-sodium black beans (DO NOT DRAIN)
splash of olive oil
1 green bell pepper, diced
1 yellow onion, diced
4 large cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/2 cup water
1 Tbsp. red wine vinegar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Saute the pepper and onion in a splash of olive oil. Add the garlic and a little liquid from the beans and continue cooking until the onions are soft. Add the cumin, oregano, and the rest of the beans and their liquid, and the water. Cover and simmer 30 minutes. Season to taste with salt and pepper. Add the vinegar just before serving. 

Serves 6.

(Adapted from Food.com and Jenna's Cuban cookbook)

Dark Chocolate Brownies with Fudgy Frosting, Revisited

This is one of the first dessert recipes I posted on this blog. The first time around the photo was horrible. This one is not much better, considering we devoured half the pan before I got around to shooting it! These brownies are dark, rich, and delicious. Once again, I couldn't wait 'till they cooled to slather on the frosting and take a bite (or two or three). That's why they look so messy. But when something tastes that good- who really cares, right?

2/8/09: Ironically, some of my most decadent dessert recipes have come from Whole Food's website. Eating natural whole foods doesn't have to be boring or unsatisfying. These brownies immediately caught my eye: dark chocolate with a buttery cocoa glaze. You can indulge and still feel good about what you are eating. The darker the chocolate, the higher antioxidant content. All pure ingredients make for a clear conscience, and for me, that means an even more delicious brownie! I used 60% Dark Ghirardelli chips (so not too bitter) and these were quickly devoured. (I didn't even have time to take a photo before they were half gone!) If you don't want your frosting to melt, make sure the brownies are completely cooled. You can add more powdered sugar for a thicker frosting. And of course...we served them with a little vanilla ice cream on the side!

INGREDIENTS

6 oz. 60% bittersweet chocolate, chopped

1/2 cup (1 stick) unsalted butter

2 tsp. vanilla extract

3 eggs

1 1/2 cups sugar

1/4 tsp. salt

1 cup all-purpose flour

Frosting (optional):

2 Tbsp. unsalted butter

1 1/2 Tbsp. unsweetened cocoa powder
1-2 Tbsp. warm water

1/2 tsp. vanilla extract

1 cup powdered sugar, sifted

DIRECTIONS

1. Preheat oven to 375 F.

2. Butter and flour a 9 x 9-inch baking pan. Set aside.

3. In a double boiler, melt chocolate and butter, stirring until smooth. (Or microwave, stirring every 20 seconds.) Stir in vanilla and let cool slightly.

4. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix.

5. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 10 to 15 minutes or until a toothpick inserted 1 inch from the center comes out clean.

6. While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.

7. Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.

Makes 12 brownies.

(Adapted from Whole Foods Market)

Southwest Salsa Burgers

I'm not ready for summer to end. I start school again this week and you know what that means. No more trips on a whim to the beach or lazy afternoons at the pool and much less time to make a mess in my kitchen. This semester is my last. It's crazy how fast the last year and a half has happened! It seems like only a few moments ago I was writing about how I was going to be going back to school to become an RN and how I worried that I wouldn't have time to keep up with this project. Well, I was wrong. I managed quite well. In fact, cooking wholesome meals became a priority and has kept me healthy and sane all along!

While I'd be pretty thrilled to never again have to spend my weekend studying for a Monday morning exam, I think I'll miss school when it ends. I've always liked being a student. And while there are deadlines and due dates, there is little sense of obligation and responsibility and it's quite refreshing. As a student, the only person you are held accountable to is yourself (usually). But when you're a working adult, you have a demanding job, an employer, a paycheck, and reality hits you in the face. That doesn't sound as fun to me. But it will be fulfilling to put what I've learned into use. And hopefully find somewhere in the world of nursing that I love and can make a difference.

I often wish that I could somehow combine my passion for food and nutrition with nursing. And I hope in a small way this blog is able to inspire people to adopt a few healthy eating habits. Or at least help them realize that fresh, real food can be appealing and delicious. Take this burger for example, it combines protein and vitamin-rich lean ground sirloin with fresh shallots and salsa to make irresistibly flavorful and juicy grilled patties. Served on whole wheat buns with thinly sliced Havarti, lettuce, tomato, and more pico de gallo, they make a filling and well-balanced summer meal.

INGREDIENTS
1 lb. lean ground beef
1/4 tsp. ground chipotle chile pepper
salt and freshly ground black pepper
1/4 cup shallots, finely chopped

fresh pico de gallo*
Boston lettuce or mixed greens
tomato, thinly sliced
4 slices havarti cheese (or Monteray Jack)
4 whole wheat hamburger buns

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Combine beef, seasonings, and 2 Tbsp. pico de gallo in a medium bowl. Divide into 4 equal portions and form into patties.

3. Cook on preheated grill until they reach the desired degree of doneness. Top each burger with a slice of cheese before they are finished cooking to allow the cheese to melt. Serve on a whole wheat bun with lettuce, tomato, and pico de gallo.

*My newest method of making pico de gallo is pulsing several roma tomatoes, a clove of garlic, part of a white onion, half a jalapeno, a handful of cilantro, and the juice of a lime in the food processor, seasoning with salt and pepper, and adjusting everything to taste- so easy!

Makes 4 burgers.

(Adapted from Cooking Light)

Tropical Spinach Salad with Grilled Shrimp and Raspberry Basil Vinaigrette

The flavors in this salad are outstanding- the zesty citrus shrimp, the plump raspberries and juicy mango, the creamy goat cheese, and the fresh basil vinaigrette. There's a lot going on here and yet somehow it all works together so well! I love being able to take two steps outside my back door and pick a handful of basil... or whatever herb I need. My pots are also overflowing will rosemary, thyme, oregano, parsley, and chives- so so many chives! My vegetable garden hasn't been near as successful (although I've harvested a good number of jalapenos and the first baby bell peppers have appeared). Planting herbs is definitely worth it. I've saved a significant amount of money this summer growing my own.

What I also love about this recipe is that it's not limited to shrimp. It could easily be paired with grilled chicken OR pork tenderloin. Follow this link to the original recipe and you'll find instructions on marinating and cooking them both. 

INGREDIENTS
2 lbs. uncooked shrimp, peeled and deveined
12 oz. baby spinach/mixed greens
2 mangoes, peeled and diced
1/2 red onion, thinly sliced
3 oz. goat cheese, crumbled
1 cup fresh raspberries
1/2 cup pistachios, toasted

Citrus Marinade:
3/4  cup  fresh orange juice
2 Tbsp.  fresh basil, chopped
2 Tbsp. lime juice
2 Tbsp. extra virgin olive oil
1 clove garlic, crushed
1/2 tsp. crushed red pepper
1/4 tsp. salt

Raspberry Basil Vinaigrette:
1/4 cup fresh basil, chopped
1/4 cup raspberry vinegar
1 tsp. Dijon mustard
1 clove garlic, chopped
1/4 tsp. salt
3/4 cup extra virgin olive oil

DIRECTIONS
1. Whisk to combine marinade ingredients in a small bowl. Place shrimp in a large Ziploc bag. Pour marinade over shrimp, seal, and shake to coat. Marinate in refrigerator 1 hour.

2. To make the dressing. blend basil, vinegar, Dijon, and garlic in a food processor. With the motor running, slowly stream in the olive oil. Season with salt and freshly ground black pepper to taste.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and grill shrimp until curled and opaque, several minutes on each side.

4. Arrange spinach/mixed greens in serving bowls. Top with mango, red onion, goat cheese, raspberries, pistachios, and grilled shrimp. Drizzle with vinaigrette and serve.

Serves 6.

(Adapted from Southern Living)

Peach Salsa

Here's the peach salsa that I served alongside the Pepper Jack, Peach, and Chicken Quesadillas. So simple, so fresh, and so delicious! What was left was devoured with tortilla chips. I've had a lot of luck with Cooking Light lately. The magazine is a great resource for seasonal and generally healthy recipes. They can be accessed via the My Recipes website (which is also home to all the recipes from Real Simple, Southern Living, and a few other publications), where you can create your own recipe file to store favorites. I'd love to have a subscription to just about every cooking magazine out there, but for now I make do with looking up the new recipes on the websites each month. (Check out Bon Appetit, Eating Well, and Food and Wine!)

INGREDIENTS
2 lbs. firm but ripe peaches, diced (I peeled half of them)
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 Tbsp. jalapeno, minced
1 clove garlic, minced
2 Tbsp. rice vinegar
1 tsp. lemon juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine all ingredients in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Makes about 3 cups.

(Adapted from Cooking Light)