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Pan Sauteed Fresh Green Beans
Pan Sautéed Fresh Green Beans
Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d like.
Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.
Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
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Portobello Mushroom and Summer Squash Vegetarian Lasagna
Portobello Mushroom and Summer Squash Vegetarian Lasagna
Preheat oven to 375 degrees.
In a large skillet or griddle over high heat, fry the squash and Portobello mushrooms in olive oil. Fry each in a single layer, doing as many batches as needed. Cook both sides until well browned and the vegetables are cooked though. Remove to paper towels and season with salt.
Season the ricotta with nutmeg, salt and pepper to taste, then beat in the eggs.
Sauté the onion & garlic in 3 tablespoons of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes. Adjust seasonings, if needed (original recipe adds 1 teaspoons salt at this point, but I omit it).
Spray an 11″ x 13″ pan (at least 2″ deep). Build the layers as follows, being sure to get the noodles quite wet, as they need plenty of moisture. You might have a bit of extra sauce, but I use it all up.
Put 1 1/2 Celsius sauce in the bottom of the pan, then a single layer of four noodles, overlapping them slightly, 1/3 of the cooked vegetables, 1/2 the ricotta, and 1 cup sauce.
Put another single layer of noodles in the pan, top with 1/2 the remaining vegetables, 1/2 the mozzarella, and another cup of sauce.
Put another single layer of noodles in the pan, the last of the vegetable, the remaining ricotta, and 1 cup sauce.
Make another single layer of noodles and top with one cup of the sauce (I use ALL the rest of the sauce).
Finish with the remainder of mozzarella and the Parmesan, mixed together. Cover the pan with aluminum foil which has been sprayed to prevent the cheese from sticking to it, and bake 30 minutes. Remove the foil, and bake another 30 minutes, or until the noodles are tender and the sauce is bubbling around the sides, or the internal temperature is 170°F sauce is bubbling around the sides.
Allow to rest at least 15 minutes before serving so it firms up.
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Salmon with Creamy Dill Sauce
Salmon with Creamy Dill Sauce
DILL SAUCE:
Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.
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