Mexican Lasagna

I think it's humanly impossible to leave your parents' house without food. Sometimes I feel like my mom is literally throwing it at me as I walk out the door.

"Wait! Take one more slice of pie!"

"There's so much garlic bread! We'll never finish it alone."

"Let me package up some Greek salad for you. You did like it, didn't you? THEN TAKE SOME!"

And while I once thought it was just one of my mom's idiosyncrasies, I've found that Adam's mom is in on this game, too. So much so that his parents actually purchased a cooler for us to haul food in when we come to visit (including homemade eggnog during the holidays).

These people mean business.

And let's be clear about something: I'm not even close to complaining about it. I love it. I look forward to it. And I take full advantage of it :)

This week I benefited from the Parent-Child-Food-Gifting Phenomenon in the form of Mexican Lasagna. This deliciously loaded casserole is exactly what you might expect:

• Tortilla shells in place of noodles.
• Salsa instead of tomato sauce.
• Beans n' veggies substitute for meat.
• Cheddar replaces Mozzarella.

My mom sent me home with a hefty Tupperware-full after Sunday's family lunch, and we'll be enjoying it for at least two dinners this week.

So, although Adam and I clearly aren't starving (um, chocolate- peanut butter cupcakes anyone?), I'm more than happy to let our parents keep pretending we are.

Mexican Lasagna

(From the Hungry Spoon Mama...who credits this recipe with Diane T. of our local newspaper)

For all my vegan buddies out there, you can easily vegan-ize this hearty casserole by substituting the cheese with Garlicky White Bean Dip. Another tasty alteration would be to replace the burrito-size tortilla shells with crumbled tortilla chips.

Ingredients:

• 2 tsp. canola oil
• 2 large onions, diced
• 2 bell peppers, diced
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) refried beans
• 6 burrito-size tortilla shells
• about 2 cups shredded sharp Cheddar cheese
• fresh cilantro and salsa

Directions:

1) Heat a large skillet over medium high heat; add oil and saute onions, bell peppers, garlic, oregano, and cumin for about 3 minutes. Add tomatoes and simmer for 10 minutes. Set aside.

2) Divide the tomato mixture evenly between 3 bowls. Add a can of beans to each bowl and mix well. In the bottom of a 13 x 9 inch pan, spread one of of the bean mixtures. Top with 2 tortillas and 1/3 of the cheese. Add another bowl of bean mixture on top, 2 tortilla shells, and another 1/3 of the cheese. Complete layers with remaining beans, tortillas and cheese.

3) Cover with foil and bake at 375 for 30 - 35 minutes, or until heated through and cheese is melted.

2010 Favorites

Bring it on, 2011!

I polished off 2010 with three days of traveling, gabbing, feasting, and laughing with my dearest college girlfriends. Traveling from five different states, we convene each year for our annual catch-up reunion: we sleep very little, talk round-the-clock, and eat copious amounts of delicious food.

I was dying to share a recipe with you for Toasted Almond and Lemon Brie, but we devoured it too quickly and I was too busy taking pictures of the girls to worry about photographing cheese. Unfortunately, I'm now realizing I can't I gush about the recipe without pictures for you to drool over.

Due to my food photo delinquency, I'm forced to kick off the new year with a "Top 10 of 2010" post. I know 2010 is history (yesterday was so long ago), but let this be a reminder of all the good things 2010 brought us...food-wise, that is (I'm not about to touch on such 2010 benefits as Lindsay Lohan entering rehab, or the entertainment value that an additional season of Jersey Shore provided).

APPETIZER: Roasted Pears with Cranberries, Walnuts and Blue Cheese--Perfect for an eating-at-your-desk lunch. Perfect for a fancy dinner party appetizer. This recipe satisfies your craving to feel like a posh-and-cultured Foodie...with only 5 ingredients and very little time.

FAVORITE MAIN COURSE: Spinach and Artichoke Lasagna--This filling main course is chunky with vegetables and tomato-based (forget the white creamy stuff that often characterizes restaurant interpretations of spinach + artichoke). With feta cheese sprinkled on top, you can't go wrong with this company-pleaser.

FAVORITE SIDE DISH: Butternut Squash Risotto--Roasted butternut squash, paired with peas and toasted walnuts, resulted in this creamy, autumn-happy risotto. It was my first risotto recipe, and I highly doubt I'll ever try a different one. I've found my golden child.

FAVORITE DESSERT: Brownie Pudding Cake--It's true, friends. This dessert simply takes the cake. It's my new favorite dinner party treat, and I expect it to re-appear several times throughout 2011.

FAVORITE BREAKFAST: Pumpkin Cinnamon Buns--Just when you thought it didn't get any better than a warm, yeast-based cinnamon bun for Saturday morning breakfast, I went and added pumpkin (and reduced the fat and calories!). This continues to be Adam's most-requested breakfast favorite.

What was your favorite part of 2010?

Lasagna Lovin' Fool

I absolutely love lasagna.

While the traditional meatless-marinara version is delightful in its own way, tonight I'll introduce you to a company-worthy lasagna that will blow your mind.

That's right: Mind-blowing. Well, let's be honest-- I owed it to you after two nights in a row of celery.

With feta cheese, fresh rosemary, and artichoke hearts, this recipe takes the traditional comfort-food pasta bake, and cranks it up a notch. Or ten notches.

My older sister first made this recipe a few years ago when I was in graduate school. Being the thoughtful sister she is (or, simply pitying my stressed-out, impoverished student lifestyle at the time), she would cook dinner for me on Wednesday evenings. Since the Wednesday night she created this garlicky work of art, I've never found a lasagna recipe that comes close to being this tasty.

This recipe is ideal for a special occasion--birthday, anniversary, good hair day, etc. Tonight's cause for celebration? My friend Alli, who is well on her way to becoming a Physical Therapist Extraordinaire, just completed two big exams and is need of some R & L (rest and lasagna).

I was more than happy to help :)

Suggestion: I actually prepared the lasagna last night (you know, around 9pm when every sane person starts a lasagna), covered and refrigerated it, and then popped it in the oven when I got home from work today. Paired with garlic bread and a side salad, it's easy-peasy gourmet tonight.

What's your favorite way to enjoy pasta?

Spinach Artichoke Lasagna

(recipe from my cooking-genius sister Kendra, who credits AllRecipes.com)

Finally! A flavor-packed vegetarian lasagna that isn't loaded with cream and alfredo sauce. It's definitely a crowd-pleaser for vege-heads and carnivores alike.

Ingredients:

• 9 uncooked whole wheat lasagna noodles
• 1 large onion, diced
• 4 large cloves of garlic, minced
• 1 can (14 oz.) of veggie or chicken broth
• 1 TBSP fresh rosemary (or 1 tsp. dry)
• 1 jar (14 oz.) of artichoke hearts in water, drained and chopped
• 1 (10 0z.) package of frozen spinach, thawed, drained, and squeezed dry
• 1 28 oz. jar marinara sauce (I used a sauteed onion and garlic variety)
• 3 cups shredded mozzarella or Italian cheese blend (I didn't measure, I just sprinkled a little on each layer)
• 1 (4 oz.) package of garlic and herb feta cheese

Directions:

1) Cook lasagna noodles according to package directions. Coat a 13 x 9 pan with cooking spray.

2) Meanwhile, heat a little olive oil over medium-high heat in a sauce pan. Add onion and garlic and cook for 3 minutes, until onion is just tender. Stir in broth and rosemary and bring to a boil. Add spinach and artichoke hearts; reduce heat, cover, and simmer for about 5 minutes. Stir in marinara sauce.

3) Spread 1/4 of artichoke mixture in the bottom of the prepared pan. Top with 3 cooked noodles. Sprinkle with 3/4 cup cheese (I just sprinkled a thin layer on). Repeat layers 2 more times, ending with artichoke mixture and cheese. Sprinkle crumbled feta on top.

4) Cover lasagna and bake at 350 degrees for 40 minutes. Uncover and bake 15 more minutes until bubbly. Allow to sit for 10 minutes before cutting and serving.

5) Invite Garfield the Cat over for dinner. He's never had lasagna this good.