LIGHT RED RECIPES
The secret to lasagna is layers; essentially meat, cheese, sauce, and pasta (plus anything interesting you like to slide in there). They're put into the large baking/casserole dish alternately. Here's my favorite, with spinach to add flavor and color.
Prep time: 20 minutes
Cook time: 60 minutes (unattended)
Serves 8nd10
3 TB. olive oil
2 medium onions, chopped
1 lb. ground beef
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. oregano
1/2 tsp. crushed red pepper
1 batch 20-Minute Tomato Sauce
1 (2-lb.) container ricotta cheese
1 lb. mozzarella, shredded
1 (10 oz.) pkg. frozen spinach, thawed and drained of excess water
1 lb. lasagna noodles
1/3 cup parmesan cheese
Preheat the oven to 350dgF and boil water for lasagna noodles. In a large saucepan, heat olive oil over medium heat. Add onions, and sauté for 5 minutes. Add ground beef, salt, pepper, oregano, and red pepper. Cook, stirring, for about 8 minutes, until browned and cooked through. While beef is cooking, boil water over high heat in a large cooking pot and cook lasagna noodles to al dente (still slightly firm). Remove from water and rinse with cold water to stop softening.
In a large casserole or baking dish, layer as follows:
Enough sauce to cover bottom
One layer noodles
Half the ricotta
Half the spinach
Half the mozzarella
Half the remaining sauce
Repeat, starting with pasta. Reserve 1/2 cup mozzarella to put on top. Top with parmesan cheese and remaining mozzarella. Bake for 45 to 55 minutes, until top is bubbly and any protruding noodles are crispy. Remove and let rest for 10 minutes. Then eat, refrigerate, or cut for the freezer. A masterpiece awaits.
Lasagna is just one of many dishes that lend themselves well to advance preparation. If you've got some stored away in the fridge or the freezer, your work is done, and you can afford to relax and even dazzle the visiting friend (or dad) with a delicious meal. That's smart 20-minute cuisine.
This family favorite appears on our grill-season table at least twice a month. Rich salmon meat holds up well to this spicy-crispy coating. My six-year-old asks for the skin first.3 TB. olive oil
Prep time: 5 minutes
Cook time: 12 minutes
Serves 4
Juice of 1/2 lime
11/2 lb. salmon steaks
1/2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. salt
Prepare grill. In a small bowl, combine olive oil and lime juice. Place salmon steaks in a large bowl. Pour olive oil and lime juice mixture over steaks. Turn to make sure all sides are coated. In a cup combine cumin, black pepper, chili, and salt. Sprinkle this mixture on all sides of the fish steaks.
Move steaks to the grill, placing them over the coals, and cook for 12 minutes or until done, turning once. Drizzle with additional olive oil if necessary.
Serve with fresh sweet corn and bread for a summer feast. (Even if it's March, this meal will make you feel like it's summer).
Colorful and tasty. This recipe can be doubled easily.
Prep time: 5 minute
Cook time: 15 minutes
Serves 4 to 6
1 (16 oz.) can black beans (drained)
1 cup corn kernels (fresh, frozen, or canned)
4 oz. light cream cheese
8 oz. Monterey jack or cheddar cheese (shredded)
1/2 tsp. cumin
2/3 cup salsa, plus 1/3 cup for topping
4 large flour tortillas
Preheat oven to 400dgF. Combine drained beans, corn kernels, cream cheese, half of jack or cheddar cheese, cumin, and salsa in large pan. Heat until cheese is melted and ingredients are combined.
Place 1/4 of heated mixture in a tortilla and roll it up. Repeat until mixture is used up. Should make 4 medium or 3 large filled enchiladas. Place them close together in a baking pan. Spoon remaining 1/3 cup salsa over the tightly spaced enchiladas. Sprinkle with remaining cheese. Bake 10 minutes, or until top is golden brown and bubbly.
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