White Cheese and Chicken Lasagna (Tasty Kitchen)

White Cheese and Chicken Lasagna

Source: Tasty Kitchen.

Paige's Recipe Notes: Skip the mozzarella cheese and just put sauce. Or sub cauliflower mash for the mozzarella. Zucchini would be good in this too.

Ingredients

• 9 whole Lasagna Noodles (not Oven-ready)
• ½ cups 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 Each, Dried Basil And Oregano
• ½ teaspoons Ground Pepper
• 2 cups Ricotta Cheese
• 2 cups Cooked, Cubed Chicken
• 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
• 1 Tablespoon Chopped Fresh Parsley

Instructions

1. Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
2. Meanwhile, 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.
3. Mix in the broth and milk, and 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.
4. Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 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.
5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
6. Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.

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Paleo Vegan Lasagna (Healthy Recipe Ecstasy)

Paleo Vegan Lasagna

Source: Healthy Recipe Ecstasy.

Paige's Recipe Notes: delish !

PREP TIME
1 hour

COOK TIME
1 hour 10 mins

TOTAL TIME
2 hours 10 mins

Serves: 6-8

INGREDIENTS

Basil-Cashew Cheese
1 cup unsalted cashews
½ cup unsweetened almond milk
¼ cup fresh basil leaves
2 garlic cloves
½ teaspoon sea salt
Artichoke-Tomato Sauce
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
14.5-ounce can no-salt-added diced tomatoes
8-ounce can no-salt-added tomato sauce
1 cup chopped marinated artichoke hearts
¼ cup fresh basil leaves, torn into pieces
Red pepper flakes, to taste
Sea salt, to taste
Freshly-ground black pepper, to taste
Zucchini Lasagna
6 medium zucchinis
Coarse salt
Fresh basil, for garnish
Olive oil, for drizzling

INSTRUCTIONS

Basil-Cashew Cheese
Soak the cashews in a bowl of water for 30 minutes. Drain and rinse well. Add all the ingredients to a food processor or blender and process/blend until smooth.

Artichoke-Tomato Sauce
Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes, until onions are softened. Add garlic and cook for 30 minutes, stirring frequently, until fragrant. Next, add the diced tomatoes, tomato sauce, artichoke hearts and basil leaves. Season with red pepper flakes, sea salt and pepper. Bring the sauce to a boil and then simmer on medium low for 10 minutes.

Zucchini Lasagna
Preheat oven to 375 degrees F.

Slice each zucchini into ⅛-inch thick slices. Salt the zucchini slices heavily and set aside for 20 minutes to drain the water out. Squeeze as much water out of the zucchini slices as possible.

Spread a few tablespoons sauce on the bottom of a casserole dish. Lay 4-5 zucchini slices side-by-side on the bottom of the dish. If you're slices aren't long enough for the entire casserole you can add another vertical row or place some slices horizontally to fill the space.

Top the slices with ½ cup sauce and ¼ cup cashew cheese. Repeat with the remaining ingredients, ending with a final layer of sauce and cheese. Garnish with more fresh basil and a drizzle of olive oil.

Bake, covered, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown. Let the lasagna sit for 15 minutes before cutting and serving. Serve with another drizzle of olive oil.

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Raw Lasagna (Chef Stevie)

Raw Lasagna

Source: Chef Stevie's Fabulous Raw Lasagna.

Paige's title: Raw Mazing Lasagna

Cashew Ricotta

• 2 cups raw cashews soaked for 2 hours
• 1 small shallot
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon olive oil
• 1 teaspoon sea salt
• 3 tablespoons water

1. Blend all ingredients in the food processor until creamy.

Basil Pesto

• 2 cups basil leaves 
• 1 clove of garlic
• 1/4 cup olive oil
• 1/2 cup walnuts, pine nuts or cashews
• 2 tablespoons lemon juice
• Sea salt and pepper to taste 

Lasagna "Noodles"

• 2 zucchini

Instructions

1. Use a mandolin to thinly slice 2 zucchini for lasagna noodles. Place 3 zucchini noodles one slightly overlapping the other on a dehydrator sheet. Then spread 1 Tbsp. of the "ricotta cheese" over the noodles. Next spread about 1 Tbsp. of the pesto sauce over the cheese. Place 3 additional zucchini noodles on top of pesto. Spread a layer of cheese on top, then a layer of pesto and top with fresh tomatoes. Dehydrate for at least an hour at 115 degrees. 

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Le Pain Cookbook Recipes

Le Pain Cookbook Recipes

Beet Caviar, Caper, & Wild Salmon Tartine

Serves 4

Ingredients

For the beet caviar:

• 3 cups (13 oz/400 g) diced cooked beets (beetroot)
• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• about 1 tbsp Dijon mustard
• 1/2 garlic clove, chopped
• about 1 tsp sea salt

For the wild salmon:

• 12 oz (350 g) frozen wild Alaskan salmon fillet, skin removed
• 2 tbsp finely chopped shallot
• 2 tbsp wild mountain capers in sea salt, chopped
• 2 tbsp extra virgin olive oil
• about 1 tbsp Dijon mustard
• juice of 1/2 lemon
• 4 drops of Tabasco sauce
• 1/2 tbsp chopped flat leaf parsley
• black pepper

To serve:

• 4 slices of Sourdough Bread (see page 16)
• slices of lemon

Instructions:

1. Preheat the oven to 400°F (200°C/gas mark 6).
2. Start by making the beet (beetroot) caviar. Place all the ingredients into a food processor or use a handheld blender to blend to a smooth purée. Transfer to a bowl, cover and refrigerate until ready to serve. 
3. Place the frozen salmon on a lightly oiled baking sheet and bake in the oven for 18 - 20 minutes or until cooked through. In this recipe, the salmon should have a grainy texture, so we cook it longer than strictly necessary in order to ???. Remove from the oven and set aside to cool. 
4. In a bowl, mix the remaining salmon ingredients using ???. Flake the salmon into the bowl and mix gently. 
5. To serve, roll the beet caviar into small balls. Spread the salmon mixture over the bread slices, then nestle the ??? caviar balls among the salmon. Serve immediately with lemon slices.

Brioche

Makes 12 individual brioches

(60 g/2 oz each)

Ingredients

• 350 g (12 1/2 oz) strong white bread flour
• 40 g (1 1/3 oz) whole (full fat) milk (or water)
• 170 g (6 oz) egg (about 3 large eggs)
• 40 g (1 1/3 oz) granulated sugar
• 8 g (1/4 oz) fine sea salt
• 8 g (1/4 oz) active dry (fast-action dried) yeast
• 105 g (3 3/4 oz) cold unsalted butter, diced (If your butter is too warm, it will melt instead of being incorporated into the dough)

For the egg wash (glaze):

• 60 g (2 oz) egg (about 1 large egg)
• 20 g (3/4 oz) granulated sugar
• 4 g (1/7 oz) fine sea salt

Instructions

1. Place all the ingredients except the butter in a large mixing bowl or in a mixer fitted with a paddle attachment. Knead or mix on low speed for 2 - 4 minutes, until the dough has come together. Knead or mix on medium - high speed for 2 - 4 minutes, until the dough is slightly smooth and elastic. 
2. Continue to knead or return the mixer to low speed and begin adding the butter, 1 teaspoon at a time, kneading or mixing well between each addition, until the butter is fully incorporated (this will take 10 minutes by hand and 5 - 10 minutes in a mixer.) Remove the dough and lightly oil the bowl before replacing the dough. Cover loosely with plastic wrap or a damp dish towel and set aside to rise (prove) at room temperature for 30 minutes, then refrigerate for 4 - 24 hours before use. Cooling the dough makes it easier to handle. 
3. When ready to use, turn the dough out onto a lightly floured surface. Divide into 12 equal pieces. Fold the edges of a piece of dough into the center, creating a seam, and turn the dough over so it is seam side down. Start pulling the surface of the dough taut and tucking the edges underneath, and continue until the dough forms a smooth, tight dome. Cover loosely and set aside to rest at room temperature for 20 minutes. 
4. Re-shape the dough, as before. Flour or grease a 12-cup (hole) muffin pan and place each brioche into a cup. Cover loosely and set aside to rise at room temperature for 30 - 45 minutes. 
5. Preheat the oven to 375°F (190°C/gas mark 5). In a small bowl, whisk together the ingredients for the egg wash, then use to brush the top of each brioche, being careful not to let it pool around the sides or it will prevent the dough from rising. Bake for 16 - 20 minutes, until dark golden brown. Transfer to a wire rack to cool completely. 

Chia Seed & Banana Muffins

Makes about 15 muffins

Ingredients

• 4 small ripe bananas (10 oz/275 g peeled weight), mashed
• 1 cup (8 oz/250 g) soy yogurt
• 2/3 cup (5 oz/150 g) canola (rapeseed) or soy oil
• 3/4 cup (6 fl oz/175 ml) agave syrup
• 3 eggs
• 1/2 tsp table salt
• 1 tsp vanilla sugar or liquid vanilla extract
• 1 2/3 cups (7 oz/200 g) all-purpose (plain) flour
• 1 tbsp baking powder
• 1 2/3 cups (7 oz/200 g) chia seeds

For the topping:

• chia seeds
• 1 banana, sliced on the diagonal

Instructions

1. Preheat the oven to 350°F (180°C/gas mark 4). Line a muffin pan with 12-15 paper muffin liners or cases.
2. Put the banana, yogurt, oil, agave syrup, eggs, salt, and vanilla sugar into a bowl and mix to a smooth purée using a fork. 
3. Add the flour and baking powder and stir until just combined - be careful not to overmix or the muffins won't be as light and airy. (You can also use a stand mixer with a paddle attachment: put the bananas into the bowl first and paddle briefly to eliminate any lumps, add the liquids and sugar and process for 30 seconds, then add the flour and baking powder and process for another 15 seconds.) Stir the chia seeds into the mixture using a spatula and let stand for 20 minutes. 
4. Pour the batter into the muffin pan, filling each liner to the top, then top with chia seeds or slices of banana. Bake in the oven for 30 minutes, until risen and golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Figjam

Makes 1 1/4 cups (14 oz/400 g)

Ingredients

• 1 1/2 cups (10 oz/300 g) dried figs, cut in quarters
• 1 oz/25 g dried or 2 oz/30 g fresh or frozen blueberries
• 1 cup (7 oz/200 g) superfine (caster) sugar
• 1 3/4 cups (13 fl oz/400 ml) water
• juice of 1 lemon

Instructions

1. Start by sterilizing the jam jars. Preheat the oven to 250°F (120°C/gas mark 1/2). Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam. 
2. Meanwhile, place all the ingredients in a saucepan with a heavy bottom. Bring to a boil over medium heat, then reduce the heat and simmer for 10 - 15 minutes, or until the jam has thickened to a sticky consistency, stirring continuously to break up the fruit and dissolve the sugar. 
3. Remove the pan from the heat. Using a hand-held blender, blend the jam until the skins have broken down and the jam is smooth. 
4. Pour the jam into the warm sterilized jars and seal with the lids.
5. Store the jam in the refrigerator and use within a month.

Goat Cheese & Asparagus Frittata

Serves 2

Ingredients

• 6 asparagus spears (or 3 baby zucchini/courgettes, cut in half lengthwise)
• 4 eggs
• 4 tbsp light cream (single cream) or half-and-half
• 4 large cherry tomatoes, halved
• 1 tbsp thinly sliced tarragon leaves
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil
• 1 garlic clove, thinly sliced
• 1 tsp thyme leaves
• 2 1/2 oz (65 g) firm crottin de chèvre (goat cheese), cut into 1/4 inch (4-5 mm) slices

Instructions

1. Preheat the oven to 425°F (220°C/gas mark 7). Snap off the ends of the asparagus spears to remove the tough, woody part. Whisk the eggs and cream together in a bowl, then stir in the tomatoes, tarragon, salt and pepper. 
2. Heat the olive oil in an ovenproof baking dish, skillet or frying pan for which you have a lid, then add the asparagus, garlic and half the thyme. Cover and sauté over medium heat for 3 minutes, until softened, then remove from the heat.
3. Pour the egg and cream mixture over the asparagus, lay the goat cheese slices on top, then sprinkle with the remaining thyme. Transfer the frittata to the oven and bake for 8 - 10 minutes, until the cheese has melted and the frittata is golden brown. Serve hot. 

Chili Sin Carne

Serves 4

Ingredients

• 2 tbsp extra virgin olive oil
• 1 carrot, peeled and thinly sliced
• 2 celery sticks, thinly sliced
• 2 garlic cloves, chopped
• 1 sprig of thyme
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tbsp cumin
• 1 tsp sea salt
• 7 oz (200 g) firm tofu, diced
• 1 tbsp brown or barley miso
• 1 3/4 cups (14 oz/400 g) canned peeled plum tomatoes
• 1 cup (7 oz/200 g) drained, canned red kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned white kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned chickpeas
• 2/3 cup (3 1/2 oz/100 g) drained, canned corn kernels (sweet corn)

For the accompaniments:

• 1 celery stick, finely sliced
• 1/2 red onion, chopped
• 1/2 cup (3 1/2 oz/100 g) crème fraîche
• 1/2 jalapeño pepper, sliced
• 2 tbsp chopped cilantro (coriander)\
• 1 ripe avocado, peeled and diced
• 1 lime, cut into small pieces

Instructions

1. Heat the olive oil in a saucepan, add the carrot, celery, garlic, herbs, spices and salt and sweat over medium heat for 5 minutes or until the vegetables are softened. Add the tofu and miso. Break up the plum tomatoes, then add them to the pan. Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. 
2. Mix all the canned beans, chickpeas and corn in a bowl, then add them to the pan. Simmer for another 5 minutes or until the sauce is thick and slightly reduced. 
3. Meanwhile, make the accompaniments by preparing 3 bowls of the following mixtures: red onion and celery; crème fraîche, jalapeño, and cilantro (coriander); avocado and lime. 
4. Divide the chili sin carne between 4 bowls and serve the accompaniments alongside.

Three Vegan Dips

Serves 4

Ingredients

For the green pea spread: 

• 1 cup (5 oz/150 g) frozen baby green peas (petits pois), defrosted
• 2 tbsp cashew butter
• 1 tsp fresh savory leaves
• 1 tsp chopped sage leaves
• 1/4 garlic clove, chopped
• 1 pinch of salt
• 1/2 tsp black pepper

For the hummus: 

• 1 2/3 cups (13 oz/400 g) canned chickpeas, drained (reserve the liquid) 
• 4 tbsp tahini
• 1/4 garlic clove
• 2-3 tbsp lemon juice
• 1 1/2 tbsp mineral water
• 1 pinch of sea salt
• 1 pinch of freshly ground black pepper

To serve: 

• Herbed Soybean Spread (see page 70)
• Rice cakes

Instructions

1. For the green pea spread, put all the ingredients into a blender. Blend in short bursts until you have a thin purée. Refrigerate until needed. 
2. For the hummus, put all the ingredients into a blender. Blend in short bursts until you have a thin purée that is easy to spread. Refrigerate until needed. 
3. Serve the spreads with gluten-free accompaniments, such as rice cakes or vegetable crudités.

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Mummy's Thanksgiving Recipes

Mummy’s Thanksgiving Recipes

Sweet Potato Casserole

1. Boil fresh sweet potatoes – cut in big chunks.
2. Mix with a little brown sugar and ground ginger (just a dash).
3. Cut up pecans and can of peaches and sprinkle on sweet potatoes .
4. Top with bag of mini marshmallows (big bag).

Macaroni

Ingredients

• shell noodles
• 16 oz sour cream 
• 2 pack cheddar cheese 

Instructions

1. Boil noodles 
2. Add fat free or reduced fat sour cream (I used reduced fat) (16oz).
3. Add a lot of garlic powder, little salt and pepper.
4. Mix in cheese to melt it (1 and a half packs of horizon organic white cheddar).
5. Pour in baking dish – sprinkle with yellow cheddar cheese (half of bag).

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Maria's Chicken & Rice Casserole

Maria's Chicken and Rice Casserole

Ingredients

• chicken
• olive oil
• garlic
• vegetable broth
• 1 cup rice
• turmeric
• cilantro
• cumin
• green peas
• red peppers, roasted
• asparagus

Instructions

1. Brown chicken with olive oil. Add garlic, vegetable broth. Put in casserole dish. Add rice 1 cup and water. Add spices: turmeric, cilantro, cumin. Add green peas, roasted red peppers, and top with asparagus.

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