Pumpkin Lovers Lasagna

Pumpkin Lovers Lasagna

Recipe courtesy Rachael Ray

Prep Time:30 min Cook Time:1 hr 0 min Serves: 6 to 8 servings

Ingredients

Kosher salt 

1 head escarole, coarse chop(I used spinach)
1 head garlic, cloves separated but not peeled 6 tablespoons butter
10 fresh sage leaves, torn 

1 butternut squash, peeled cut into bite-sizes
Freshly ground pepper 

1 1/2 cups chicken (or veggie) stock
3 tablespoons flour 

3 cups milk
Freshly grated nutmeg 

3 eggs
2- cans pumpkin puree 15oz (or roasted fresh and pureed) 

2 cups fresh ricotta 

2 cups freshly grated Parmigiano-Reggiano
1 box no-boil flat lasagna
12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded

Directions

Preheat the oven to 375 degrees F. Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain. Soak the lasagna sheets in water for 5 minutes.

Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.

Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.

In a different medium saucepan, Melt the remaining 3 tablespoons butter over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).

Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.

In a different bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.

Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the cheese-Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina (I did not have Fontina but used cheddar and it was delicious too).

Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. The extra can be wrapped tightly and frozen.

Chicken, Grated Beets, and Beet Greens with Orange Butter

Chicken, Grated Beets, and Beet Greens with Orange Butter

 by Bon Appétit | November 2009
Makes 2 servings 

Your whole meal—both meat and side—is cooked in just one pan. Use the food processor grating disk to make quick work of shredding the beets.

Ingredients : 

1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water

Preparation :

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper

Roasted Beet Salad with Oranges and Beet Greens

Roasted Beet Salad with Oranges and Beet Greens
Bon Appétit | January 2004
Makes 6 servings

The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.

Ingredients :

6 medium beets with greens attached
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel

Preparation : 

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Creamy Lemon Chive Dressing

Here's a yummy, refreshing dressing for your green salads.

• 2 tablespoons freshly squeezed lemon juice,
• 1/2 teaspoon fine sea salt,
• 1 cup light cream,
• 1/3 cup finely minced fresh Chives.

Put lemon juice and 1/2 teaspoon salt in small jar, cover and shake to dissolve salt. Add cream and chives. Shake to blend. Adjust salt to taste. Cover extra and refrigerate for up to 1 week. Shake to blend before using.

Yield: 1 1/4 cups.
NY Times June 6, 2007

Braised Greens with Garlic

Ingredients:

• 1/2 lb greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
• 1 garlic clove, finely chopped
• 1 tablespoon extra-virgin olive oil
• 1/3 cup water

Preparation:

Blanch greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry. Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 or 6 minutes. Season with salt and pepper.

Yield: 1 serving — active time: 10 min — total time: 20 min
Gourmet, December 2005