Simple Marinara

Simple Marinara Sauce

From: Cuisine at Home, Issue No. 67
Makes: 3 cups
Total Time: 30 minutes
Notes: Freezes well

Ingredients:

• 1/4 cup olive oil
• 1 cup onion, diced
• 3 garlic cloves, sliced
• 1/4 tsp red pepper flakes
• 4 cups fresh tomatoes, halved or quartered if large
• 1 tsp sugar optional
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 6 minutes. Stir in garlic and pepper flakes; saute 1 minute.
2. Add tomatoes and sugar. Cook until tomatoes soften, about 5 minutes, then coarsely crush with a potato masher. Simmer 5-8 minutes to thicken, then season sauce with salt and pepper. Pulse in a food processor or with an immersion blender if desired. Finish with basil.

Chicken Cacciatore Soup

Chicken Cacciatore Soup

From: Cuisine at Home, Issue No. 44
Makes 7-8 cups
Total Time: 40 minutes

My family has taken to packing the leftovers, drained of broth, into pizza dough with mozzarella cheese to make the BEST Calzone ever!

Ingredients:

• 3 tbs olive oil
• 2 oz pancetta or bacon, diced
• 1 lb boneless, skinless chicken breasts, seasoned, sliced
• 1 cup yellow onion
• 8 oz button mushrooms, quartered
• 2 tbs chopped fresh basil
• 2 tsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup dry red wine 
• 1 tbs balsamic vinegar
• 3 cups chicken broth
• 1 can (14.5 oz) whole tomatoes, chopped
• 1/2 cup roasted red peppers, drained, diced
• 1/2 cup kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil

Instructions:

1. Saute pacnetta in oil in a stock-pot over medium heat until crisp. Add chicken and saute 8-10 minutes to brown and cook through. Transfer to a plate.
2. Saute onion and mushrooms for 5 minutes, or until onion becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
3. Deglaze with wine and vinegar. Cook until liquid has evaporated.
4. Stir in broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes. Add reserved chicken and simmer 5 minutes to heat through.
5. Combine olives and basil for the garnish while soup simmers.
6. Serve over polenta if desired and top with olive-basil garnish.

Lasagna

8-Layer Lasagna

From: Cuisine at Home, Issue No. 43

Makes: One 9x13x3" Pan
Total Time: 2 1/2 hours
Nutrition: Per 1/12: 739 calories; 52% calories from fat; 42g total fat; 45g carbs; 1026mg sodium; 5g fiber.

Ingredients:
For the meat sauce-

• 1 1/2 lb  ground chuck
• 1 1/2 lb ground mild Italian sausage
• 2 cups yellow onion, diced
• 2 tbs garlic, minced
• 2 tbs tomato paste
• 2 tsp each - dried basil, thyme, and oregano
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes in puree
• 1 can (14.5 oz) diced tomatoes, drained
• 3/4 cup beef broth or water
• 2 tbs balsamic vinegar
• salt and pepper to taste

For the bechamel -

• 1/4 cup unsalted butter
• 1 cup yellow onion, diced
• 1/8 tsp cayenne
• pinch nutmeg
• 1/3 cup all-purpose flour
• 3 cups whole milk (room temperature works best)
• 10 oz Boursin cheese
• salt to taste
• 8 oz frozen chopped spinach
• 1 egg, beaten

Prepare - 

• 1 lb oven-ready lasagna sheets, paraboiled
• 1 lb fresh mozzarella, thinly sliced
• 6 oz Parmesan cheese, grated

Instructions:

1. Preheat oven to 400 degrees with rack in center.
2. Brown the meats in a large sauce pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.
3. Stir in both types of tomatoes, broth, vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes. Set aside.
4. Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.
5. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg.
6. Prepare lasagna sheets by boiling them until pliable, 1 minute, then arrange in single layers on a foil-lined, sprayed baking sheet. Separate each layer with sprayed foil.
7. Assemble lasagna as follows: Coat a 9 x 13 x 3 inch casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend). Top with mozzarella, sprinkle with Parmesan, then lay three more pasta sheets across the bottom. Keep layering in this manner until all the pasta is used. Spread the last pasta layer with the reserved bechamel, then sprinkle with Parmesan.
8. Bake uncovered, until hot, bubbly and browned, about 40-45 minutes. Let rest 20-30 minutes before cutting to set the fillings.