Lasagna

I tested and combined several lasagna recipes.  My version contains sausage, mushrooms, and spinach, and very little ricotta.  My kids love it! Print Lasagna Author: Kristin Prep time:  30 mins Cook time:  1 hour 15 mins Total time:  1 hour 45 mins Serves: 6-8   Ingredients Kosher salt 1 (16-ounce) box lasagna noodles Olive oil 1 pound bulk Italian sausage 4 cloves garlic, smashed, divided Crushed red pepper flakes 1 (12-ounce) package mushrooms, stems removed, caps sliced 3 ounces fresh baby spinach 1 cup ricotta 1 cup grated Parmigiano-Reggiano, divided 1 egg 6-7 basil leaves, cut into chiffonade 48 ounces homemade or jarred marinara sauce ½ pound grated mozzarella Instructions Bring a large pot of salted water to a boil. Cook the lasagna noodles until they are soft and pliable, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool and reserve. Bring a large sauté pan to medium-high heat. Brown the sausage. Drain grease and remove from pan and reserve sausage. Add olive oil along with 2 cloves of garlic and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic becomes golden and very aromatic, remove it from the heat and discard. Toss in the mushrooms and season them with salt. Cook the mushrooms until they are soft, 4 to 5 minutes. Remove from pan and reserve. Repeat this process with the remaining garlic and the spinach until wilted. In a small bowl, combine the ricotta, ½ the Parmigiano-Reggiano, the egg, and the basil. Mix to combine well and season with salt. Preheat the...
Harissa

Harissa

Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Print Harissa Author: Kristin Recipe type: Condiment Cuisine: Moroccan Prep time:  1 hour Total time:  1 hour Serves: ½ cup   Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Ingredients 1 ounce dried hot red chili peppers 1 teaspoon caraway seed ½ teaspoon cumin seed ½ teaspoon coriander seed 2 garlic cloves, peeled ¼ teaspoon salt 1 tablespoon water 4 tablespoons olive oil Instructions Wear rubber gloves. Place the dried peppers in a bowl and pour on hot water to cover. Let soak at least 1 hour. Meanwhile, grind the spices together in a spice mill. Drain the peppers, pat dry with paper towels, and chop. Then grind or mash together with the garlic, spices, and salt in a spice mill or mortar and pestle until you have a thick paste. Add the water and 3 tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top, cover tightly, and refrigerate. It keeps for months. 3.4.3177...
Moroccan Couscous

Moroccan Couscous

This is my grandmother’s version of couscous. It is delicious and very healthy. Print Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  15 mins Cook time:  1 hour 30 mins Total time:  1 hour 45 mins Serves: 12   Ingredients 2 lbs. couscous 3 lbs. lamb, cut into 2-inch cubes 4 chicken legs 1 lb. onion, thickly sliced 6 carrots, quartered 1 lb. turnips, quartered 1 lb. zucchini, cut into 2-inch slices 1 can quartered artichoke hearts Salt and pepper, to taste 2 quarts water 2 cans chick peas 2 tomatoes, fresh or canned 8 tbsp. butter ⅓ cup olive oil 1 cup raisins 2 tsp. saffron ½ tsp. nutmeg 3 cloves ½ tsp. cinnamon 2 tsp. coriander Chili powder, to taste Instructions In a large pan, put the meat, the oil, the water and the spices and cook for one hour. Add the chicken and the vegetables and cook 30 minutes. Cook the couscous according to package directions. Puff the raisins with a little broth. Mix the couscous with the butter and set it on the center of a very large serving platter. Sprinkle with the raisins over the couscous. And around the couscous arrange all the meats and vegetables. Pour some of the broth over it. Serve the rest of the broth separately. A hot pepper sauce called "harissa" is served with the couscous. It is made with crushed hot red pepper pods mixed with oil. 3.4.3177...
Prosciutto Roasted Chicken Piccata

Prosciutto Roasted Chicken Piccata

My husband found this recipe by Laura Vitale on the Rachael Ray show.  It is delicious! Print Prosciutto Roasted Chicken Piccata Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken thighs (4-6) 4 slices prosciutto 1 tablespoon olive oil ½ teaspoon granulated garlic ½ teaspoon Italian seasoning ¼ cup white wine ½ cup chicken stock 1 tablespoon unsalted butter 2 tablespoons capers Juice of ½ lemon 2 cloves garlic 1 tablespoon freshly chopped parsley Instructions Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat. Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side. Add the wine, stock, butter, capers, lemon juice and garlic to the pan then pop the whole thing into the oven and roast for about 25 minutes or until the chicken is fully cooked through and the sauce has thickened and reduced by half. Scatter parsley over the top and serve. 3.4.3177...
Slow Cooker Pork Carnitas Tacos

Slow Cooker Pork Carnitas Tacos

I was looking for an easy carnitas recipe and found this authentic version on the website Isabel Eats – I’m partial to that name so I had to try it! Print Slow Cooker Pork Carnitas Tacos Author: Kristin Recipe type: Main Cuisine: Mexican Prep time:  5 mins Cook time:  4 hours Total time:  4 hours 5 mins Serves: 6   Ingredients For Carnitas 2½ pounds pork shoulder (also known as 'pork butt') 1 tablespoon lime juice 2 teaspoon coarse sea salt 2 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon onion powder ½ teaspoon ground black pepper For Tacos corn tortillas slices of avocado cilantro, roughly chopped red onion, diced slices of lime Instructions Cut pork should into large 3-4 inch chunks, removing any excess fat. Place pork in slow cooker. Combine all other ingredients in slow cooker. Stir to mix thoroughly. Cover and cook on high for 4 hours or until very tender. When tender, pull apart with a fork. Serve on warm corn tortillas and top with onions, cilantro, avocado slices and lime juice. 3.4.3177...