Come to one of our classes and join in the fun. We talk, we learn, we enjoy ourselves. And we have fun while cooking healthy food and even throw in a few time saving tips and tricks of the trade!
Recipes for Thanksgiving Dinner at the bottom
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Recipes for Lasagna Class
Lasagna Class Recipes
Red Lasagna, Cajun Spiced – using dry pasta noodles
This unique pasta recipe can be adapted to include a wide range of ingredients. It is a very nice break from the traditional red marinara type lasagnas that are out there. We start off with a red tomato sauce that is actually on the website and listed as 20 minute marinara. It is quick, fabulous tasting and when we use Cajun spices instead of Italian ones, with the addition of some sour cream it makes a very robust and spectacular Cajun sauce. Take 6 cloves garlic and slice them thinly. Finely dice a small onion and place both in a large sauce pan with a tablespoon of olive oil. Heat slowly over medium low heat and cook the garlic until just beginning to brown, about 8 or 9 minutes. Add a quarter cup of Cajun Spice Mix, and allow spices to cook a minute to release oils and become fragrant. Pour a cup of good red wine on the mix and bring to a boil and reduce by half. Add a 26 oz can petite diced tomatoes and a 26 oz can crushed tomatoes. Bring to a boil and reduce to simmer and cook for about 4 or 5 minutes to marry the flavors. Add a cup of sour cream and stir in well. Remove from heat. Take some cooked Italian Sausage, (use real Cajun spicy ones if you can get them) and slice into thin slices. Take two big onions and cut in half, peel them then cut into thin strips. Cut 2 bell peppers into matchsticks. Saute both in about a ¼ cup olive oil until limp. Allow to cool. Take 1 lb. ricotta cheese and mix in a half cup chopped parsley, 1 egg, one tablespoon of thyme and mix thoroughly. Take a half cup of the sauce and spread in the bottom of the pan. Take a single layer of pasta noodles and place across the bottom of the pan and with the sides not quite touching. Spread about ¾ cup of the ricotta mixture over the noodles. Spread on some of the sausage, peppers and onions. Now is the time to add some more unique items like shrimp, tasso or bacon, sliced chicken breasts, crawfish or anything Cajun. Then spread over it all about ¾ cup shredded mozzarella. Spoon on another ½ cup of the sauce and spread as evenly as you can. Place another layer of noodles on top, then repeat as above. End with a third layer of the noodles, spread remainder of sauce over the top and cover with cheese. Cover, and bake at 375 for about 1 hour.
Green Lasagna – Spinach and Basil Lasagna – using fresh noodles
Take a half pound of spinach and whiz it in blender with 2 tablespoons basil, 5 garlic cloves and just enough water to cover. Mix in enough durum flour to make a crumbly dough. Roll through pasta roller to make long thin sheets on setting number 6. Set aside. Take a bunch of garlic, smash them and saute in a quarter cup of olive oil until just beginning to brown. Remove from heat and set aside. Drain well, a pound of thawed frozen chopped spinach. Squeeze out as much liquid as you can. Mix in with 2 cups ricotta, ¼ cup chopped basil leaves, ¼ teaspoon nutmeg, an egg, and ½ teaspoon or so freshly ground black pepper. In a large saucepan, melt 3 tablespoons butter, add 3 tablespoons unbleached flour and stir well. Cook over medium heat about a minute. Add 2 cups milk and stir well. Then take one cup milk and whiz in blender with ½ pound spinach. Add to saucepan and bring to a boil. When thickened, remove from heat. Build lasagna with sauce on the bottom of the pan, noodles, a third of the ricotta mixture, some mozzarella more sauce, then another layer of noodles. Repeat for the next layer and end with noodles, sauce then mozzarella. Cover and bake at 375 for an hour.
White lasagna – Mushroom, Feta Lasagna – using cooked noodles
Take a pound of mushrooms and slice into medium thin slices. 3/16 inch thick. Saute in ¼ cup olive oil. Add a good grinding of black pepper and a ½ teaspoon crushed red pepper. Cook until beginning to brown, then add about 10 cloves of garlic that you chopped fine. Saute another 3 minutes. Remove from heat. Take 3 tablespoons of butter and melt in saucepan. Whisk in 3 tablespoons unbleached flour and cook for two minutes. Add a good helping of black pepper and then 3 cups milk. Whisk constantly while bringing to a boil. When boiling, reduce to simmer. Add in one cup mushroom stock. Allow to cool slightly. In large bowl, mix 1 cup ricotta, 1 egg, 3 cups crumbled feta, and some chopped mint leaves. Cook garlic and black pepper lasagna noodles in boiling salted water for 6 minutes, drain and toss with olive oil to keep from sticking. Form the lasagna using the same method as the previous two. Use the sauce on the bottom, noodles, mushrooms, the cheese mixture, then grated mozzarella, and repeat.
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