Day: March 7, 2014
Little Italian
I love when you’re cooking and all the wonderful aromas fill your house and give you a sense of home. I have a comforting feeling all the time when I’m cooking…cooking to me is relaxing and yet creative. I love cooking comfort food, but I especially enjoy cooking Italian foods. There is something about pasta and bread and garlic that gives you a full and satisfying feeling!! So over the weekend I tried out some new recipes, Minestrone Soup and Chicken & Spinach Lasagna. They were amazing!!! Handsome loved the Chicken & Spinach Lasagna….I was completely surprised…but how can you not love pasta, cheese, chicken and spinach?!?!? However, he did not care for the Minestrone Soup…he’s more of a chili guy! 🙂 I served garlic toast with the lasagna and crusty bread with the soup. So get to cooking and feel your home with the aromas you love! I hope you enjoy!!!
Minestrone Soup
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Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 14 oz. can crushed tomatoes
6 cups chicken broth
2 15 oz. can kidney beans, drained and rinsed
1 cup of mini penne pasta (you can use any mini pasta)
1/3 cup finely grated parmesan cheese
Directions
Heat the olive oil in a large pot over medium-high heat.
Add the onion, celery and carrot and cook until they begin to soften, about 5 minutes.
Add the garlic and cook 30 seconds.
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 5 more minutes.
Add the crushed tomatoes and the chicken broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 20 minutes.
Boil mini pasta in separate pan according to cooking instructions on box, drain and set aside.
Stir in the kidney beans and cook until the vegetables are tender, about 10 minutes.
Season with salt. Ladle into bowls and top with the parmesan.
Adapted from:
http://hmjg.com/minestrone-soup-recipe/
http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe2/index.html
Chicken & Spinach Lasagna
Ingredients
12 whole Lasagna Noodles (oven-ready)
1 stick of butter
1 whole Onion, chopped
1 clove Garlic, minced
½ cups All-purpose Flour
1 teaspoon Salt
2 cups Chicken Broth
1-½ cup Milk
4 cups Shredded Mozzarella Cheese, divided
1 cup Grated Parmesan Cheese, divided, plus additional 1/4 cup for topping (optional)
1 teaspoon Dried Basil
1 teaspoon of dried Oregano
½ teaspoons Ground Pepper
15 oz. container of Ricotta Cheese
2 cups cooked, shredded Chicken
1 10 oz. package Frozen Chopped Spinach, thawed and drained
Directions
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
Mix in the broth and milk, and bring to a boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 4 of the noodles (they may overlap), then  all of the ricotta and the chicken. Arrange 4 more of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with additional 1/4 cup Parmesan cheese (optional).
Wrap the Lasagna tightly with double layer of foil.
Bake at 350 degrees for 55-60 minutes.
Let stand for 10 minutes in the sealed foil before cutting and serving.
Adapted from:
http://tastykitchen.com/blog/2013/01/white-cheese-and-chicken-lasagna/
Bluegrass Heart 