Sabtu, 07 April 2012

Spinach Lasagna

  Ingredients

  • 2 tablespoons olive oil
  • 6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
  • 6 cloves garlic, chopped
  • 1 1/2 cups lowfat chicken or vegetable stock, divided
  • 6 scallions, thinly sliced
  • 1 tablespoon dried oregano
  • 2 teaspoons salt (preferably sea salt), plus more to season
  • 1 teaspoon freshly ground black pepper, plus more to season
  • 9 whole-wheat lasagna noodles
  • 2 packages (9 ounces each) frozen spinach
  • 1 tablespoon salted butter
  • 1 tablespoon all-purpose flour
  • 1 egg
  • 2 cups part-skim ricotta
  • Grated zest of 1/2 lemon
  • Olive oil cooking spray
  • 1 cup grated Parmesan, divided
Preparation

Heat oven to 375°F. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9" x 13" pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and 1/3 cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325°F; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serve. 


Avocado Pound Cake

  Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 1 cup plus 2 tablespoons ripe mashed avocados
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk
Preparation

Place a rack in the center and upper third of the oven and preheat to 350 degrees F. Grease and flour two 9x5-inch loaf pans and set aside.
In a medium bowl, whisk together flour, cornmeal, salt, baking powder, and baking soda. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add avocado and beat for another 2 minutes. Stop mixer and scrape down the sides of the bowl as necessary.
Add eggs, one at a time, beating on medium speed for 1 minute after each addition. Stop the mixer and scrape down to make sure everything is thoroughly mixed. Beat in vanilla.
With the mixer on low speed, add half of the flour mixture. Beat until just incorporated. Add the buttermilk and the remaining flour mixture. Beat until just incorporated. Remove bowl from the stand mixer, and finish incorporating the batter with a spatula.
Divide the batter between the pans and bake on alternating racks for 30 minutes. After 30 minutes, rotate racks and bake for another 15 to 25 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans for 20 minutes before inverting onto a wire rack to cool completely.
Cake will last, well wrapped, at room temperature for up to 4 days.


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