Brussels Sprouts Lasagna

I don't eat pasta all that often, and lasagna in particular is usually reserved for rare occasions as it tends to be rather rich and particularly filling. However, I am always open to new ideas for a good vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna, I was sold. It wasn't long before I got around to making it for my usual Saturday night get together with my husband and best friend Basil.

When I told Basil what I was bringing over for dinner, there was a pause on the other end of the line. Yes, the idea might sound strange at first, but when you really think about it, why wouldn't it work? Brussels sprouts are always nicely complemented by a rich mornay sauce, so why not pair them with some mushrooms, add some noodles, and bake it all up into a delicious casserole? Since I rarely fail to disappoint with my Saturday feasts, Basil was up to the experience. And an experience it was and one that I highly recommend trying even if you aren't the biggest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a rich cream sauce with three types of cheeses. I like to add a bit of heat to pretty much everything I make, so I included some jalapeños and a dash of cayenne. My verdict is that this is one of the most interesting and satisfying vegetarian lasagnas I have ever enjoyed.

Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.

Brussels Sprouts Lasagna

Recipe by Lisa Turner Adapted from how sweet it is Cuisine: Italian Published on March 31, 2014 Rich and delicious lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts Print this recipe Vegetables: 1/3 cup sun-dried tomatoes 3 tablespoons olive oil 1 lb (450 g) brussels sprouts, stemmed and sliced 1 large shallot, finely chopped 2 jalapeños, seeded and finely chopped 2 tablespoons balsamic vinegar 1 large clove garlic, minced or crushed 12 oz (340 g) cremini mushrooms, sliced 12 oz (340 g) shitake mushrooms, sliced pinch of sea salt, or to taste fresh cracked black pepper Sauce: 2 tablespoons unsalted butter 2 tablespoons spelt or all-purpose flour 2 cups milk 3/4 cup yogurt 1/2 teaspoon mace or nutmeg 1/4 teaspoon cayenne pinch of sea salt, or to taste fresh cracked black pepper Lasagna: 6 large sheets of fresh lasagna 8 oz (225 g) provolone cheese, grated 1 cup ricotta cheese 1/2 cup Parmesan cheese, grated Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, chop, and set aside. Grease a 9 × 13 inch baking dish. Preheat an oven to 400°. In a large skillet, heat half of the olive oil over medium heat. When hot, add the shallot, brussels sprouts, sun-dried tomatoes and a bit of sea salt and fresh cracked black pepper. Stir for 5 minutes, then add the jalapeños and pour in the balsamic vinegar. Continue to stir for another minute. Remove from heat and set aside. Heat the remaining olive oil in large saucepan over medium-high heat. When hot, add the garlic and mushrooms to the pan and cook, stirring frequently, until the mushrooms begin to brown and just begin to release their juices. Add a bit of water to deglaze the pan and remove from heat. To make the sauce, heat the butter over medium heat in a medium saucepan. When hot, whisk in the flour for about 3 minutes. Gradually pour in the milk and yogurt, whisking continually, until thickened — about 8 minutes. Stir in the mace and cayenne and some more sea salt and pepper. Remove from heat. To assemble the lasagna, ladle about 1/2 cup of the sauce evenly into the prepared baking dish. Cover with two sheets of lasagna noodles. Now spread 1/3 of the brussels sprout mixture over the noodles, followed by 1/3 of the mushrooms and 1/3 of the grated provolone cheese. Spread 1/3 cup of the ricotta on top and then 1/3 of the sauce. Repeat two more times. Top the lasagna with any remaining sauce, remaining grated provolone cheese and the grated Parmesan cheese. Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown on top. Let the lasagna stand at room temperature for 15 to 20 minutes before cutting and serving. Serve with a nice crusty bread and a leafy green salad. Makes 8 to 10 servings

Other pasta dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Indian-Style Macaroni and Paneer Cheese with Spinach
Vegetable and Spinach Lasagna
Roasted Vegetable Lasagna
Pasta with Goat Cheese and Mixed Mushrooms

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

Audio Accompaniment: Vladislav Delay

RAGI IDLI,DOSA RECIPE- RAGI RECIPES

(updated with stepwise pictures)

Hi friends,
Sorry for the sudden disappearance from blogging.As i had an unexpected trip to Tirunelveli,i couldn't post any.I missed all ur posts too:(.Even today i am in salem and leaving to bangalore on tuesday.I will be regular from Wednesday i guess.:).I'll update this post with stepwise pictures after going there..
Ragi idli,dosa recipe using fermentation method was in my try list for long time.When i came across this recipe in Kamala's corner,i bookmarked it and tried immediately.Actually i wanted to make ragi idli without rice but as i tried for the first time,i tried the recipe as it is.Ragi@Kezhvaragu(in Tamil) has lots of health benefits.I usually make Instant Ragi dosa.But this recipe is surely a welcome change as i can make soft idlis & crispy dosas as well.Its a healthy breakfast/Dinner recipe for diabetic & people who look for weight loss.Do try this soft idli recipe.U'll love it for sure.

Ragi idli,dosa recipe

Ragi idli,dosa recipe using fermentation method - Healthy south indian breakfast recipe

Cuisine: Indian

Category: Breakfast

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ragi flour - 2 cups Idli rice - 1 cup Urad dal - 1/2 cup Methi seeds -2 tsp Salt & water - as needed

METHOD

Wash and soak the rice,dal & methi seeds together for two hours.Add the required water and grind everything all together adding required salt & water.Lastly add the ragi flour ,grind for few minutes.Remove and ferment overnight or 10 hours. The next day,batter would be doubled and sometimes overflown too.Stir well and make idlies. Steam in idli mould for 10-12 minutes till the inserted spoon comes out clean. U can make dosas by diluting the batter slightly.Make crispy or soft dosas as per ur need. Enjoy with chutney ,sambar ! Enjoy !

Note

For variations,u can use whole ragi grains instead of flour. If u want to try without rice,use 3: 1 ratio of ragi flour and urad dal.Add 2 tbsp of poha for softness. While making dosas,u can temper and saute onions,chillies,ginger & curry leaves as it makes the dosa flavourful ..

Enjoy with ur favourite chutney,sambar !

Technorati Tags: ragi idli recipe,ragi idli dosa recipe,Ragi recipes,South indian breakfast recipes,Ragi idli recipe using fermentation method

Very good recipes Tags: Ragi idli recipe, Ragi recipes, Breakfast, Indian breakfast recipes

No Croutons Required Vegetarian and Soup Roundup

Once again we have a spectacular number of fantastic soups and salads from fellow chefs. Since Jacqueline and I opened of up the event to vegetarian soups and salads rather than choose a particular theme, it has become more successful than ever. I warmly thank everyone who took the time to share a recipe with NCR.

Without further ado, pull up a chair and let's see what everyone is serving up in their kitchens around the world.

Recipe: Yet Another Side of Kale

Chef: Serendipity
Blog: Spicy Quirky Serendipitous
Location: USA

I think we all need more green in our diet and this lovely Kale Soup would certainly be welcomed on my table. It was a bit bitter the first time but the mighty potato came to the rescue. Not to hide the kale flavor but simply to subdue the somewhat strong flavor of the green. Throw in a bit of garlic, red chili flakes, cumin, chili powder and a bit of dried fenugreek and cozy up with this healthy bowl of goodness.

Recipe: Super Speedy Sweetcorn Soup

Chef: Jane
Blog: The Hedge Combers
Location: Southwest England

This creamy sweetcorn soup we are told was on the table in 10 minutes. It's pretty, warming, including onion, garlic, paprika and of course sweetcorn. I certainly wouldn't mind if someone made up a bowl of this for me in return for a favor I did for them.

Recipe: Tofu Salad

Chef: Mayuri
Blog: Mayuri's Jikoni
Location: Kenya

Next up we have a salad with tofu that certainly does absorbs flavors well. Mayuri marinates tofu with a dressing of sesame oil, ginger, garlic, soya sauce, rice vinegar and honey. Then grated carrot is tossed in, cucumber, spring onion and some lettuce leaves. Certainly a flavorful sounding Asian salad.

Recipe: Butternut Squash Soup

Chef: Nayna
Blog: Citrus Spice and All Things Nice
Location: UK

One of the most comforting soups, especially in the winter months, is a thick and creamy squash soup. So pretty, this one includes not only butternut squash, but also granny smith apple, white onion and some seasoning. I adore heathy soups like this and it's low in calories too.

Recipe: Parsnip and Leek Soup

Chef: Nanya
Blog: Simply Food
Location: UK

Parsnips are often an underrated vegetable but surely this soup will change your mind. Parsnips are featured here with carrots, potatoes, leeks and seasoning. Easy to make and low in fat. Warming and nourishing.

Recipe: Hearty Potato Soup With Leeks, Garlic and Parsley

Chef: Letty
Blog: Letty's Kitchen
Location: USA

Looking to use up an excess of garlic, a whole bulb went into this soup. But not to worry about garlic breath we are told because cooking helps reduce the sharp bite of the garlic. In the soup they go with potatoes, leeks, parsley and garnish with an over easy egg and more parsley if you please. Certainly hearty and no doubt your taste buds would be smiling.

Recipe: Taco Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Johanna has been a long time supporter of NCR and this time she comes up with this colorful scrumptious Mexican-style salad. Black beans, corn, arugula, pumpkin, tomato, avocado and some corn chips are dressed with yogurt, soya milk, lime juice, garlic, paprika, cumin, oregano and a bit of cayenne. This intriguing salad we are told can be served in a variety of ways and a perfect summer salad. I'm jealous as the snow continues to pile up here in Canada.

Recipe: Minestrone Soup

Chef: Mamta
Blog: Light Food Desires
Location: USA

To celebrate her new stainless steel soup pot, Mamta simmers up this tempting classic soup consisting of onion, garlic, carrot, celery, zucchini, green beans, tomatoes, cannellini beans, macaroni, herbs, a bit of spice and Parmesan cheese for garnish if desired. Certainly a successful way to break in her new pot. Filling and nourishing.

Recipe: Roasted Broccoli and Quinoa Salad with Quick-Pickled Raisins

Chef: Janet
Blog: The Taste Space
Location: USA

Janet is another long time supporter of NCR and her recipes are always unique and tempting. I am sure this lovely dish was worth the effort. Stunned by the flavor of roasted broccoli, Janet features it here with curry powder, garlic, cherry tomatoes, carrot, quinoa, raw cashews, arugula leaves and interestingly, pickled raisins. What a fabulous and healthy blend of flavors. I would too double the recipe or maybe even quadruple it!

Recipe: Orzo Salad with Chili – Maple Dressing

Chef: Gayathri
Blog: Spices Galore
Location: USA

Here we have another lovely salad, this one featuring Orzo. Though her kitchen was a mess due to renovations, Gayathri wanted to make a dish to say thank you to a teacher but it had to be easy. Surely this was one a hit. Orzo, refreshing mint, red onion, cucumber, sweet cranberries, crunchy almonds, tangy apples are dressed with red wine vinegar, maple syrup, chili flakes and olive oil. A perfect salad as we move into spring.

Recipe: Tomato and Lentil Soupy Broth

Chef: Manjirichitnis
Blog: Slice of Me
Location: UK

If you need a delicious cleansing soup that also has the advantage of using up any tomatoes that are nearing the end of their shelf life, then this is the soup for you. Two types of lentils, tomatoes, onions, garlic, ginger and then a tarka of asafetida, coriander, cumin, red chili powder and cloves fill out the dish. Served with a nice crusty bread, you are in for a comforting lunch or light meal.

Recipe: Roasted Sweet Potato Salad

Chef: Jennifer
Blog: A Girl Eats World
Location: USA

This pretty salad was taken to a family dinner and Jennifer was not allowed to leave with the leftovers and I can see why. Roasted sweet potatoes sprinkled with chili flakes are mixed with black beans, garlic, red pepper, fresh cilantro, red onion and lemon juice. How is that for a hearty and comforting dish.

Recipe: Warm Potato and Pasta Salad in Sweet Onion Dressing

Chef: Pridhi
Blog: Drizzling Delicacies
Location: Unknown

Sweet and sour shine here in this gorgeous potato and pasta dish. Baby potatoes and fusilli pasta are dressed with garlic, red onions, cayenne, onion paste, lemon juice and then everything is garnished with fresh coriander and some freshly cracked black pepper. What a sunny dish to welcome the spring.

Recipe: Cashew Fennel and Apple Soup

Chef: Vicki
Blog (FB page): Vicki's Kitchen Rocks
Location: USA

This savory seasonal soup has my mouth watering. Leeks, thyme, fennel, apples, turmeric and cashews served with maple syrup, crème fraîche, fennel fronds and chopped nuts. Served alongside a side dish of mixed kale, swiss chard and spinach stir fried with soba noodles, this would be one fine meal that surely would impress your dinner guests.

Recipe: Butternut Squash and Red Pepper Soup

Chef: Louisa
Blog: Eat Your Veg
Location: UK

This soup was actually part of a lovely family photo shoot. The blended soup consists of butternut squash, onion, garlic, carrot, red pepper, smoked paprika and some Greek Yogurt. While her kids don't usually enjoy spice, Louisa added a bit of heat and the family loved it, especially when served along with some cheesy toast.

Recipe: Pea, Asparagus and Pesto Soup

Chef: Antonia
Blog: A Little Bit Greedy
Location: UK

If you are considering giving up bread for lent, then this delightful green soup is just the choice for lunch. Think leeks, asparagus, peas and pesto. I'd gladly eat this for dinner too. Now I'm really craving asparagus season.

Recipe: Creamy Butternut Squash and Hazelnut Soup

Chef: Vohn
Blog: Vohn's Vittles
Location: UK

Usually Vohn is quite on top of the vegetable situation, but a squash had slipped behind the bread box and when found, the natural solution was to turn it into a delicious soup. The nearly forgotten squash is simmered with onion, garlic, hazelnut milk, hazelnut meal and garnished with some fresh herbs. Nutty, creamy and vegan too, I'm glad this squash didn't end up in the bin.

Recipe: Black Tea and Gingered Black-Eyed Peas

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

This earthy dish is my contribution this month to NCR. I have only cooked with tea on a few occasions and I do believe this was the most successful attempt yet. Here black-eyed peas are simmered in black tea and seasoned with cumin and mustard seeds, ginger, garlic, chilies, cilantro, turmeric, mustard powder and fresh lime juice. Easy to prepare, smoky, tangy and slightly bitter, this is a new weekday favorite.

Recipe: Fridge Lentil Soup

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: UK

My best buddy Jac and co-host of NCR contributes this gorgeous and warming lentil based soup. As might be surmised from the title, this soup uses up leftovers from the fridge. Soup is indeed a very good way to use up vegetables and here lentils feature with onion, celery, garlic, carrots, red pepper and some cumin, ground coriander and some seasoning. Served with some crusty bread, your are in for a frugal but delicious meal.

Recipe: Marbled Eggs

Chef: Galina
Blog: Chez Maximka
Location: UK

Though I don't eat eggs often, I have always wanted to try tea infused eggs and after seeing this stunning recipe, I must do so soon. The eggs are boiled and then "smacked" while in the shell. Then you place the eggs in a pan of cold water and add some tea, anise seed, a cinnamon stick, garlic cloves and ginger. The eggs are then boiled with the tea and simmered for about 3 hours. Galina added some other touches and served them in a noodle soup. How fancy is that?

That concludes the March 2014 edition of NCR. I am sure you will agree there are plenty of ideas here to keep you going for a good long time. Jacqueline will be hosting the April edition of NCR. Be sure to check in at the beginning of the month for the announcement.

Greek-Style Lemon Rice

While it is true that Indian cuisine is my passion, I enjoy traveling around the world in my kitchen, whether I am making more traditional dishes or coming up with fusion-style creations. This time around, I was dreaming of an escape from the winter wonderland that officially is called spring currently.

This lemony Greek rice with olives and herbs proved to be a fine accompaniment to a Greek themed meal that I planned a while back. It's very easy to make but the flavor is rather bold and fancy. Next time you are planning a homage to Mediterranean cuisine, considering dishing this one up. I found it to be a fine accompaniment to gigantes aimmered in a garlicky tomato aauce. Serve a Greek salad to complete the meal and the Greek dining experience.

Greek-Style Lemon Rice

Recipe by Lisa Turner Cuisine: Greek Published on March 26, 2014 Simple lemon white rice with Greek seasonings and black olives — an easy and delicious side for any Mediterranean meal Print this recipe Ingredients: 1 cup jasmine rice, rinsed 2 cups water 1 teaspoon olive oil 1 shallot, finely chopped 1 teaspoon dried dill 1 teaspoon dried mint 1/2 teaspoon dried oregano juice from 1 lemon (3 tablespoons) 1/4 to 1/2 cup Kalamata olives, pitted and chopped 1 teaspoon sea salt, or to taste fresh ground black pepper 1/4 cup fresh parsley, chopped, for garnish Instructions: In a medium pot, heat the olive oil over medium heat. Toss in the shallots and stir for a few minutes to soften. Add the rinsed rice and pour in the water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — 15 to 20 minutes. Remove from heat and let the rice stand undisturbed for 5 minutes. Add the dill, mint, oregano, lemon juice, olives and salt and pepper. Toss together with a fork. Let sit for another 5 minutes to allow the flavors to blend. Serve warm, garnished with fresh chopped parsley. Makes 6 side servings

Other Greek inspired dishes to try from Lisa's Kitchen:
Classic Greek Salad
Gigantes Bean Tomato Casserole
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

On the top of the reading stack: stacks of recipes to try

Audio Accompaniment: Alan Fitzpatrick

MUSK MELON JUICE RECIPE|KIRNI PAZHAM JUICE-SUMMER DRINKS

 

Musk melon also known as Cantaloupe/Honey dew/Mash melon in English,Kirni pazham in Tamil,Kekkarikke Hannu in Kannada and Kharbooja in Telugu and Hindi.It is low in calories and a best summer drink..

Last year, i posted musk melon @ Cantaloupe juice recipe from my Mil’s hands.This year, i tried on my own.Here in Bangalore,we get orange colored musk melon.I love that color a lot.As summer is almost in peak,we really feel like having a fresh fruit or juice/ice creams in the noon.So i am trying   lot of juice recipes and planning to share them in my space.

To start with,musk melon is one of the best coolants for summer and a great thirst quencher too.Its health benefits are innumerable.The biggest advantage is that it is low in calories,low in Saturated Fat and very low in Cholesterol.It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate,and a very good source of Vitamin A, Vitamin C and Potassium.It is good for asthma,diabetes,arthritis,High BP,heart disease and heat strokes.But the only bad thing is that a large portion of the calories in this food come from sugars.So its better to add less sugar while u make the juice to cut down calories.Do try this yummy & healthy summer drink recipe.U’ll feel refreshing ..

 

Musk melon juice recipe

Musk melon/Cantaloupe/Kirni pazham juice recipe - Summer special drinks

 

Cuisine: Indian

Category: Drinks

Serves: 4 cups

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

 

INGREDIENTS

Musk melon - 1 no (medium) Sugar - 2 tbsp Lemon juice - few drops (optional) Water- as needed Ice cubes - optional

METHOD

Wash and cut the musk melon into two halves.Scoop the seeds out.Remove the pulp using a ladle. Take them in  a mixie jar,add sugar and lemon juice(if using).Beat well.Check the consistency and add little water if needed.Serve in  a glass adding ice cubes.Enjoy !

Note

For variations,replace water by boiled and cooled milk to make a milkshake.But add more sugar.Tastes rich.If u add milk,do not add lemon juice.use cardamom powder if needed.

 

 

 

 

Technorati Tags: Musk melon juice recipe,juice recipes,Summer drinks recipes,Summer special recipes,Cantaloupe juice recipe,Kirni pazham juice,Musk melon benefits.

Very good recipes Tags: Musk melon, Cantaloupe, Juice recipes, Drinks, Summer special recipes, Summer recipes, juices

French-Style Lentil Soup with Goat Cheese

At first glance, this seems like an easy soup, and it is, but once you serve it up with a nice dollop of rich goat cheese, the experience is stepped up a few notches. The cheese fills out the lentils and basic seasonings and adds a delightful velvety texture and earthiness to the bowl. This is one soup that I won't soon forget. When I just want a fairly straightforward dinner, lentils often appear. It's an ideal mid-week meal with much flair despite the somewhat humble base.

French-Style Lentil Soup with Goat Cheese

Recipe by Lisa Turner Published on March 24, 2014 Simple and delightful French lentil and tomato soup seasoned with herbs and topped with soft tangy goat cheese Print this recipe Ingredients: 1 tablespoon olive oil 1 large shallot, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 medium tomato, finely chopped 1 cup French (Puy) lentils, rinsed 3 1/2 to 4 cups water 1 teaspoon dried thyme 1 teaspoon dried oregano 1 bay leaf Parmesan rind (optional) 1 teaspoon sea salt, or to taste fresh ground black pepper 3 tablespoons fresh parsley, chopped 2 oz (50 g) soft goat cheese, cut into small rounds or crumbled Instructions: Heat the oil in a large pot over medium heat. When hot, add the shallot and stir and fry for a few minutes. Add the garlic and jalapeños and cook for another minute or so. Add the tomato to the pot and cook, stirring often, until the tomato is softened, roughly 5 to 7 minutes. Add the lentils and water to the pot, and add the dried herbs, bay leaf and Parmesan rind if using. Bring to a boil. Reduce the heat to medium-low and cover and simmer, stirring occasionally, for 30 minutes. Add the salt and pepper to the pot, cover again, and simmer for another 20 minutes, stirring occasionally, or until the lentils are tender. Remove the bay leaf and Parmesan rind and partly purée the soup using a hand blender. Adjust the seasonings and stir in the parsley. Serve hot with goat cheese on top. Makes 4 servings

This is my contribution to My Legume Love Affair this month, a popular event celebrating all things legumes started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Cinzia.

Other lentil soups you many enjoy from Lisa's Vegetarian Kitchen:
Lentil Soup with Prunes and Apricots
Madras-Style Red Lentil Soup
Mushroom Lentil and Barley Soup
Turkish-Style Lentil Soup

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

Audio Accompaniment: Pete Namlook & Tetsu Inoue - 62 Eulengasse