lighter turkey lasagna

i've been making this for years, and have never actually written the recipe down... til now!

turkey spinach lasagna
1 casserole

1 (10 oz) package frozen chopped spinach or kale, thawed and drained
1 cup cottage cheese
1 egg
1 onion, chopped
3 large garlic cloves, minced
2 cups mushrooms, chopped
1 cup shredded carrots
1 lb ground turkey
1 (26 oz) jar pasta sauce
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
8 short or 6 long no-boil lasagna noodles
2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.

Mix the spinach, cottage cheese and egg in a medium bowl. Add in salt and pepper.

Place a large skillet with 2 tbsp oil over medium-high heat. Saute the ground turkey until no longer pink. Add in the garlic and onion and saute until tender. Add in the mushrooms and carrots until tender. Pour the pasta sauce and herbs into the skillet and mix thoroughly. Add salt and pepper to taste. Simmer for 10 mins.

Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 1 layer of lasagna noodles. Spoon an additional 1/3 of the sauce on the noodles, top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with a final layer of lasagna noodles and the rest of the sauce. Top with the remaining mozzarella. Cover the dish with foil.

Bake in the preheated oven for 45 mins. Remove the foil and bake for an additional 5 mins and then broil for another 5 mins. Remove from the oven and let lasagna rest for 10-15 mins before serving.

chickpea tikka masala

really good! (but didn't really taste like tikka masala - or at least my knowledge of it)

chickpea tikka masala
serves 6-8

4 (15 oz) cans (or 1 lb dried) garbanzo beans, drained and rinsed
1 tbsp coconut oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tbsp coarsely chopped, peeled ginger
1 tbsp brown mustard seeds (optional)
1 tbsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cardamom
2 cups water
1 (13.5 oz) can coconut milk, well shaken
2 tsp salt
1 (14.5 oz) can diced tomatoes
5 handfls baby spinach or kale, chopped
lime wedges, for serving

1 tbsp coconut oil
1 tsp cumin seeds
1 tsp red pepper flakes (optional)
1/2 tsp brown mustard seeds (optional)

If using dried chickpeas, place in a large bowl and cover with 3 quarts cold water. Stir in 1 tbsp of kosher salt and let sit at least 10 hours or overnight at room temperature.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, garlic and ginger and cook, stirring occasionally, until the onions are tender, about 5 mins.

Add the mustard seeds (optional), cumin, turmeric, coriander and cardamom and cook, stirring, until fragrant, about 30 seconds. Add the water and scrape up any browned bits from the bottom of the pan. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth (rserve the blender, no need to wash). Transfer to a 4 quart or larger slow cooker.

Add the coconut milk and 2 tsp salt. Add the canned chickpeas or drain the soaked chickpeas and add to the slow cooker. Stir to combine.

Cover and cook on LOW until chickpeas are tender, 6-8 hours for canned or 8-10 hours for dried.

Meanwhile, blend the tomatoes until smooth. Refrigerate until the chickpeas are ready.

Add the blended tomatoes and stir to combine. Cover and cook until the flavors meld, at least 30 minutes but up to 1 hour. Just before serving, make the tarka.

For the tarka: Heat the oil in a small frying pan over medium high heat until just starting to smoke. Add the cumin seeds, red pepper flakes and mustard seeds and fry, swirling the pan, until sizzling and very fragrant, about 20 seconds. Immediately scape the tarka into the chickpeas.

Add the spinach and gently stir to combine and wilt. Taste and season with salt as needed. Serve warm over rice, with lime wedges on the side.

hash brown egg cups

an addition to our breakfast rotation and it makes our mornings that much better.

hash brown egg cups
makes 24

1 bag frozen shredded potatoes
1/4 cup shredded cheese (I used cheddar)
12 eggs
6 slices thick-cut bacon
1/4 cup spinach, sliced into strips
salt and pepper, to taste

Preheat oven to 425 degrees.

Cook bacon and drain on paper towels. Chop into small strips. Set aside.

Combine shredded potatoes and cheese. Season with salt and epper.

Generously spray a muffin tin with cooking spray. Add potato mixture to each cup, pressing firmly so mixture creates a nest. Make sure that some mixture spills over the top.

Bake potato mixture in 425 degree oven for 15 minutes, or until edges are golden brown Remove from oven and let cool for 5 mins.

Crack eggs into a bowl and combine with 1/4 cup of milk, breaking up the yokes. Add spinach and salt and pepper.

Spoon egg mixture into hash brown nests, top with chopped bacon.

Return muffin pan to oven and bake at 350 degrees for about 10 minutes, until eggs are set.

When cool enough to handle, carefully remove egg nests. You may need to use a knife to remove the nests in one piece.

Serve and enjoy!

italian wedding soup

This fall I've experienced the wonder and fun that are mini-meatballs in soups while eating out at a few places. One of which was this Italian wedding soup, and the next day I found myself making the exact same soup share with the rest of the family. There's something very pleasing and extra soothing about slurping a bit of soup and biting into these mini-meatballs.

I'm thinking of making a bunch of the meatballs and storing them in the freezer for whenever I have a bunch of leftovers and need a soup I know the kids will eat.

italian wedding soup
serves 10

1 lb lean ground beef
2 eggs
1/4 dried bread crumbs
2 tbsp grated parmesan cheese
1 tbsp dried basil
3 tbsp minced onion
1 quart chicken broth
1 1/2 quart water (6 cups)
2 cups spinach or kale (thinly sliced)
1 cup Israeli couscous or small pasta shapes
3/4 cup diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Roll mixture into 3/4 in logs and cut logs into 3/4 in pieces. Roll each into a ball and set aside.

In a large stockpot, heat chicken broth and water to boiling, stir in the spinach/kale, pasta/couscous*, carrot and meatballs*. Return to boil, reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside.

*Pasta/couscous can be boiled seprately first to avoid soup becoming too starchy. Meatballs can be browned first in a separate pan to cut down on the grease.

bacon spinach gruyere frittata

I made this when we had some friends over for breakfast, and then I made it two more times after that. It's perfect, because the you can pre chop and saute everything the night before and in the morning, all that's required is mixing and baking. Plus, you can take a shower while the frittata bakes and still have time left over to do odds and ends before the first knock on your door.

Bacon Spinach Gruyere Frittata (adapted from here)
(makes about 20 small pieces)

24 oz spinach

2 tablespoon olive oil

2 cup chopped onion

16 ounces bacon, chopped

16 large eggs

1/2 cup heavy whipping cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups grated gruyere cheese (about 4 1/2 ounces)

Preheat oven to 325°F. Spray 13 x 9 inch baking dish with nonstick spray. 

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add bacon and sauté until brown and cooked through. Remove from heat and cool. (I often do this step the night before and put this in the fridge overnight).

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add spinach and bacon mixture, then gruyere; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. 

DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.