You need to roast asparagus, cook mushrooms, then spinach, make a white sauce, and a ricotta mixture. The lasagna noodles go into the dish without preliminary cooking, so you’ll need to bake it over an hour. Allow enough time. The end result is stunning and delicious.
Ingredients:

• 3 bunches asparagus, ends snapped off (about 2 1/2 pounds)


• 6 tablespoons olive oil


• 2 medium onions, coarsely chopped


• Salt and pepper, to taste


• 10 ounces mushrooms, sliced


• 10 ounces fresh spinach, stems trimmed


• 2 pounds fresh ricotta


• 2 eggs


• 1/2 cup grated Parmesan


• 1/2 cup (1 stick) butter


• 1/2 cup flour


• 3 cups milk


• 1/2 box ( 1/2 pound) lasagna noodles


• 8 ounces shredded mozzarella
  1. Set the oven at 400 degrees. Have on hand a deep 9-by-13-inch baking dish. Cut off the asparagus tips; reserve for the top. Cut the remaining spears into 1/2-inch pieces. In the baking dish, toss the asparagus spears and 1 tablespoon of the oil. Roast for 20 minutes or until tender. Remove from the dish.
  2. Turn the oven temperature down to 350 degrees.
  3. In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add the onions, salt, and pepper. Cook, stirring often, for 5 minutes. Add the mushrooms and continue cooking, stirring often, for 5 minutes or until they release their juices. Turn up the heat and cook, stirring, until the juices evaporate.
  4. Remove the mixture from the skillet. Wipe it out. Add 2 tablespoons of the oil. Cook the spinach, stirring constantly, for 2 minutes or until it wilts. Add salt and pepper.
  5. With tongs, transfer the spinach to a board, leaving any liquid in the pan. Let the spinach cool. Chop it coarsely. Transfer to a bowl. Add the ricotta, eggs, Parmesan, salt, and pepper.
  6. Wipe out the skillet. Add the butter and when it melts, whisk in the flour. Cook, whisking constantly, for 2 minutes. Gradually whisk in the milk. When it comes to a boil, add salt and pepper, lower the heat, and simmer, whisking often, for 2 minutes.
  7. Spread enough white sauce in the baking dish to make a thin layer. Add enough sheets of lasagna to cover the bottom, breaking them if necessary to fit. Dot with 1/3 of the sauce, 1/2 of the ricotta, 1/2 of the mushroom mixture, 1/2 of the roasted asparagus, and 1/3 of the mozzarella.
  8. Add another layer of lasagna to cover the filling, 1/3 of the sauce, the remaining ricotta, remaining mushroom mixture, remaining roasted asparagus, and 1/3 of the mozzarella.
  9. Add another layer of lasagna to cover the filling, spread with remaining sauce, and sprinkle with remaining mozzarella. Toss asparagus tips with remaining 1 tablespoon olive oil. Set on top.
  10. Cover with foil. Set the dish on a rimmed baking sheet. Bake for 70 minutes, or until the pasta is tender when pierced with a skewer.
  11. Turn the oven temperature to 425 degrees. Uncover the lasagna and continue baking for 10 minutes or until the top is brown.
  Adapted from Verrill Farm

Labels: and ricotta lasagna, Asparagus, spinach

Labels: Grilled Chicken Thighs With Pineapple Relish

So far, we've given you a veggie option and a chicken option -- and here, on the last day of Burger Week, is a highly recommended recipe not for the faint (or weak) of heart.

All Together Now Bacon Cheese Burger

Ingredients:

• 1 lb. ground beef


• 2-4 strips of bacon


• 1 cup shredded cheddar cheese


• 1 tbsp Worcestershire sauce
  
  Cook the bacon in a frying pan until crispy, then drain and crumble the bacon into bits. In a bowl, add the ground meat, sauce, bacon crumbles and the cheese. Mix together gently -- don't over mix -- until everything is combined. Form four hamburger patties and grill until desired doneness. Serve with a spicy brown mustard, lettuce, tomatoes, sliced onion and big bulky rolls.
  
  Serve this up with your favorite family-recipe potato salad, or that special, one-of-a-kind side your guests know they can only get at your house!
  
  Enjoy your weekend BBQs from all of us at Captivate Network!
  
  Meanwhile, in Captivate Web Land, we've kicked off a new feature this week to prep you all for those Memorial Day, unofficial-start-of-summer BBQs: Burger Week! All the blogs are involved, so be sure to surf on over to check out the offerings:
  
  
  
  -Captivate Cooking has the burgers and sides to keep your grills sizzling with gourmet treats and your guests begging for the recipes!
  
  
  
  -Our online Watering Hole quenches everyone's thirst with 8 simple, delicious drinks.
  
  
  
  -Want to imbibe but are unsure of how your bathing-suit diet will be affected? Weigh-In has Slimming Summer Drinks as an alternative to bottle of beer!
  
  -Need a new apron for a man or woman? Don't start shopping until you've read this Indulge post!
  
  
  
  
  
  
  

Labels: All Together Now Bacon Cheese Burger

As posted on Dallas Morning News

• 1 1/2 pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks


• 4 scallions, whites and greens, thinly sliced


• 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)


• 2 tablespoons fresh lemon juice


• 1 tablespoon paprika


• 2 1/2 teaspoons ground cumin (divided use)


• 1/2 teaspoon ground cardamom


• 1/4 teaspoon cayenne pepper


• Coarse salt and freshly ground black pepper


• Vegetable oil, for coating grill grates


• 1/2 cup plain low-fat yogurt


• 4 (6-inch) whole-wheat pitas


• 1 cucumber, halved lengthwise and thinly sliced on the diagonal


• 1/2 cup fresh cilantro sprigs

For the burgers, heat the grill to medium-high. In a large bowl, toss the chicken with the scallions, ginger, lemon juice, paprika, 2 teaspoons cumin, cardamom, cayenne pepper, 1 ½ teaspoons salt and ½ teaspoon pepper. Set aside to marinate at least 10 minutes (and up to 30 minutes).

Transfer the mixture to a food processor. Pulse until coarsely chopped, but not pasty, 10 to 12 times. Gently form the mixture into 16 patties, each ¾ inch thick (about 3 tablespoons of mixture per patty).

Moisten a folded paper towel with oil; grasp with tongs and rub over the grill grates to coat with oil. Season the patties with additional salt and pepper. Grill until opaque, about 2 to 3 minutes per side.

While the burgers cook, make the sauce: In a small bowl, combine yogurt and remaining ½ teaspoon cumin. Season to taste with salt and pepper.

Halve the pitas crosswise and place 2 patties, cucumber slices and some cilantro in each half. Serve with yogurt sauce. Makes 4 large servings (each is 2 pita halves and 4 burgers).

PER SERVING: Calories 530 (38% fat) Fat 22 g (5 g sat) Cholesterol 114 mg Sodium 764 mg Fiber 7 g Carbohydrates 44 g Protein 40 g
SOURCE: Great Food Fast (Clarkson Potter, $25)/The Associated Press

Labels: Burger Week: Indian-Spiced Chicken Burger

As posted on Boston.com

The secret to light whole-grain muffins is whole-wheat pastry flour, which isn’t like regular flour (more suitable for bread). Whole-wheat pastry flour is made with soft wheat that is low in protein; it adds a pleasing nutty flavor to baked goods. When preparing these muffins, remember the rule-of-thumb about wet and dry ingredients: A lumpy batter makes light muffins. Don’t overmix. Eat these sweet cinnamon-topped domes warm from the oven.

• Butter (for the pan)
• 2 tablespoons brown sugar
• 1/4 cup finely chopped walnuts
• 1 teaspoon cinnamon
• 2 1/2 cups whole-wheat pastry flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup 2 percent milk
• 1/2 cup (1 stick) unsalted butter, melted
• 1 egg
• 1 cup mashed ripe banana

1. Set the oven at 375 degrees. Butter a 12-cup muffin pan.
2. In a bowl, mix the brown sugar, walnuts, and cinnamon; set aside.
3. In a large bowl, combine flour, granulated sugar, baking powder, and salt.
4. In a third bowl, beat the milk, butter, egg, and banana until blended. Pour liquid ingredients into the flour mixture. With a few quick strokes of a wooden spoon, stir until just combined.
5. Divide the batter evenly among the muffin cups. Sprinkle the walnut mixture on top.
6. Bake the muffins for 20 to 25 minutes until firm to the touch and lightly golden on top.

Labels: Whole-wheat banana muffins

Makes 4 servings

• 12 ounces buckwheat soba noodles or whole-grain linguine


• 1 package (16-ounce) water-packed soft tofu


• 1/3 cup smooth peanut butter


• 2 tablespoons rice vinegar


• 2 tablespoons reduced-sodium soy sauce, divided


• 1/4 teaspoon chili garlic sauce or red pepper flakes


• 2 tablespoons plus 2 teaspoons dark or toasted sesame oil, divided


• 1 package (16-ounce) frozen vegetable and edamame stir-fry mix


• 1 tablespoon minced fresh ginger


• 1/2 cup thinly sliced scallions

1. Bring a large pot of water to a boil and cook the noodles according to package directions. Drain thoroughly, transfer to a large bowl and set aside.
2. Meanwhile, in a food processor, combine a third of the tofu, the peanut butter, vinegar, 1 tablespoon of the soy sauce and the chili garlic sauce or red pepper flakes. Blend until smooth. With the processor running, slowly add 2 tablespoons of the sesame oil. Set aside.
3. Cut the remaining tofu into 1-inch cubes.
4. In a large nonstick skillet over medium-high, heat the remaining 2 teaspoons of sesame oil. Add the cubed tofu and stir-fry until browned on all sides, about 6 minutes. Transfer to a bowl and toss with remaining 1 tablespoon of soy sauce. Set aside.
5. Return the skillet to medium-high heat, add the vegetables and ginger and stir-fry until the vegetables are hot and the ginger is fragrant, about 5 minutes.
6. Transfer the vegetables and reserved peanut sauce to the bowl with the reserved noodles. Toss to coat. Top with the reserved cubed tofu and scallions. Serve hot or at room temperature.

Labels: Buckwheat Soba Noodles and Vegetables with Tofu Peanut Sauce

• 2 1/2 cups canned chickpeas, drained, with liquid reserved
• Juice of 2 to 2 1/2 lemons, or to taste
• 2 cloves garlic, crushed
• 1/2 teaspoon salt, or to taste
• 4 to 5 tablespoons tahini (sesame paste)

1. In a food processor, puree the chickpeas until they are smooth.
2. Add the juice from 2 of the lemons, garlic, salt, tahini, and a little of the reserved chickpea liquid. Work the mixture to a puree. Transfer the hummus to a bowl and taste for seasoning. Add more lemon juice and salt, if you like. Serve with pita.
Adapted from ''The New Book of Middle Eastern Food"

Labels: Hummus recipe

The following quick and easy dessert is high in aesthetics and low in calories. Double or triple the recipe, if you wish, to make the number and size of servings you want, and substitute other summer fruit, to taste.With their pepper-inflected stuffing the lemons can also be served as a condiment, to accompany other courses of your meal. Just remember that basically each medium lemon half will hold about a rounded 1/4 cup of finely diced fruit salad and 1 teaspoon of the rosy lavender dressing. Larger lemons will hold more, of course.

Lavender Dressing:

• 6 tablespoons water


• 2 tbs. freshly squeezed lemon juice


• 2 1/2 tbs. dried lavender leaves


• 1/4 cup superfine sugar


• Drop of rose water (optional)

Mix water, lemon juice, lavender and sugar together in a small saucepan and heat on low heat 2 to 3 minutes, stirring constantly till sugar is dissolved. Strain and add a drop of rose water if desired.Do not overcook or let stand without straining, or mixture will turn bitter. (May be prepared in advance and refrigerated. Use extra over fruit salads, fine vanilla cake or ice cream.)

Stuffed Lemons:

• 2 medium lemons, halved, squeezed and juice reserved


• 2 fresh apricots, pitted and finely diced


• 2 plums, pitted and finely diced


• 2 to 4 tsp. minced fresh green jalapeno peppers


• Mint leaves for garnish

Prepare the dressing, then use a spoon to hollow out each lemon half, leaving only the white pith.Cut a slice out of the stem end so it will stand. (Beware of making a hole in the bottom).Finely dice the fruit and combine in a small bowl with jalapeno pepper.Add a pinch of salt if desired.Mix gently and stuff the lemon halves. Top each with 1 to 1 1/2 teaspoons Lavender Dressing. Garnish with mint leaves and serve, or cover and chill till serving time.Makes 4 servings, of half a lemon each, for a light dessert.

May also be served as a condiment.

Labels: Lavender Dressing, Lemons Stuffed with Piquant Fruit Salad

Start to finish: 4 hours (1 hour active)
Makes 16 tamales

• 16 corn husks


• ½ cup lard, refrigerated until firm


• 1 pound (about 2 cups) masa for tamales


• 2/3 cup chicken broth, room temperature


• 1 teaspoon baking powder


• ½ teaspoon salt


• 8 ounces Monterey Jack cheese, cut into 2-by-¼-inch sticks


• 4 chipotle chilies in adobo sauce, minced


• Kitchen twine

In a large stockpot, separate the corn husks, then add enough water to cover. Heat over medium-high and simmer for 10 minutes. Remove the pot from the heat, then place a plate over the husks to keep them submerged. Soak for 2 hours.
When you are ready to make the tamales, remove them from the water and pat them dry.
In a large bowl, use an electric mixer to beat the lard until light and fluffy, about 1 minute. Add half of the masa, then beat until well blended. Add the remaining masa a bit at a time, alternating with the broth.
The mixture should have the consistency of thick cake batter. Sprinkle in the baking powder and salt, then beat for 1 minute. Scoop out ½ teaspoon of the mixture and drop it in a glass of cold water. If it floats, the dough is ready. If not, continue beating for another minute. Set aside.
In a small bowl, combine the cheese and chipotle chilies and toss well. Set aside.
To prepare the steamer, place a steamer basket in a large stockpot filled with several inches of water. Arrange several of the spare corn husks over the bottom of the steamer, being sure to leave gaps for condensation to drip down.
To form the tamales, one at a time spread each corn husk flat with the tapered end toward you. The husks naturally curl; the curl should be upward toward you. Spread 3 tablespoons of dough into a 4-inch square at the center of each husk.
Top each square of dough with a bit of the cheese and chipotle chilies.
To fold the tamale, fold the long sides up over the filling, overlapping slightly. Crease and fold each short end up over the center, one overlapping the other. Use a length of kitchen twine to gently tie each one shut around the center.
Arrange the tamales on the corn husks in the stockpot, then cover them with additional spare husks. Bring the water to a simmer over medium heat, then cover and steam for 1 ¼ hours. Check the pot regularly to add water as needed.
The tamales are done when the husks easily peel away from the dough.
Uncover the pot and remove it from the heat. Let stand for 10 minutes, then serve. Let guests unwrap their own tamales (don't eat the husks).
Recipe adapted from Rick Bayless' "Authentic Mexican," William Morrow, 2007

Labels: Monterey Jack Tamales cinco de mayo recipes

By: Boston.com

Children’s Hospital Boston’s head chef Jim Boyd bakes his chicken Parm. He pounds boneless breasts, dusts them with flour, then oil, then a mixture of whole-wheat and white crumbs before baking. When they’re browned, he adds marinara sauce and mozzarella.

Ingredients:

• Olive oil (for the sheets)
• 4 skinless boneless chicken breast halves
• 1/2 cup flour
• Salt and pepper, to taste
• 5 tablespoons olive oil
• 1 tablespoon chopped fresh oregano
• 1 clove garlic, mashed to form a paste
• 1 cup fresh whole-wheat and white bread crumbs
• 1 cup marinara sauce, heated until hot
• 3/4 cup shredded low-fat mozzarella

1. Set the oven at 425 degrees. Rub 2 rimmed baking sheets with olive oil.
2. Place the chicken breasts between pieces of plastic wrap and use a mallet or small heavy skillet to pound them to an even thickness (about 1/4 inch).
3. On a plate, combine the flour, salt, and pepper.
4. On another plate, mix the olive oil, oregano, and garlic.
5. On a third plate, set the bread crumbs.
6. Dip the chicken breast in the flour, shaking off the excess. Dip the chicken into the olive oil, shaking off the excess. Dip it into the bread crumbs, shaking off the excess.
7. Set the chicken on the baking sheets. Bake for 15 minutes. Turn and bake 5 minutes more or until nicely browned.
8. Add a spoonful of the marinara sauce to each piece. Top with cheese. Return to the oven for 5 minutes or until the cheese melts.
Adapted from Jim Boyd

Labels: Oven-baked chicken Parm