Requested recipe

When cooking for the disneyglobalevent the other night the ladies asked A Chef of Your Own for  the lasagna recipe. This was adapted from a United Chef Personal Chef Recipe from years ago and many of my personal chef clients have enjoyed it over the years. I hope you do too!

Lasagna

28 oz can crushed tomatoes

14 oz can diced tomatoes

6 oz can tomato paste

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 tsp oregano

1 Tbls basil

1 Tbls sugar

1 tsp salt

1/4 tsp red pepper flakes

1/2 tsp thyme

30 oz container ricotta cheese

2 eggs

1/2  cup parmesan

8 oz shredded mozzarella cheese

8 oz block jack cheese, cut into small cubes

1 package no cook lasagna noodles

Make Sauce

Saute onion and garlic in a little oil  1-2 minutes until fragrant. Add seasonings and tomato products. Simmer 45 minutes to an hour.

Combine ricotta, eggs and 1/4 cup parmesan in a small bowl.

Layer bottom of pan with noodles. Top with 1/3 of the sauce. Next layer half of the ricotta mixture, then half of the cubed jack cheese and 1/3 of the shredded mozzarella. Layer another noodle and then, sauce, jack cheese, mozzarella. Top with another layer of noodles, remaining sauce and mozzarella. Bake, uncovered, in 375 degree oven for about 45-55 minutes.

 

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Welcome Fall

Here is A Chef of Your Own recipe to help welcome fall. A yummy chicken and corn chowder, you can also add crab to this for and awesome upgrade.

Chicken and Corn Chowder

2 lbs chicken breast, boneless, skinless, cubed

2 cups onion

1 each red bell pepper, medium, chopped

2 cloves garlic, minced

7 cups chicken broth

3 each potatoes, medium, cubed

4 ears corn, corn removed

4 tbls flour

1 cup heavy cream (can substitute evaporated skim milk to remove a lot of the fat)

Saute chicken and cook till lightly browned. Remove.

Add onion and pepper. Lower the heat and cook, stirring occasionally, for 5 minutes, or until the vegetables are softened. Add garlic and cook 1 minute longer.

Add chicken broth, potatoes, corn, and chicken. Cover and simmer until potatoes are tender, but not yet fully cooked. About 10 minutes.

Place flour in a bowl and whisk in cream until smooth and blended. Add to soup, stir, and cook an additional 15 minutes. Season to taste with salt and pepper.

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Pinto Bean Cakes

Here is a great vegetarian burger recipe I have been making for A Chef of Your Own clients for years. Served with a fresh Salsa, these make a great alternative for a summer meal.

Pinto Bean Cakes

Cornmeal coated cakes of Pinto beans mixed with onion,
peppers, garlic and jalapenos and served with salsa.

65 calories per Pattie

1 Tbls oil

1 onion, diced fine

½ red pepper, diced fine

2 cloves garlic, minced

1 each jalapeno, seeded and minced

2 15oz cans pinto beans, drained

¼ cup cilantro, minced

½ tsp cumin

¼ tsp pepper

¼ cup cornmeal

1 cup salsa

Heat oil in a skillet over medium heat. Add onions, pepper,
garlic and jalapeno, and cook until onion is softened, about 5 minutes.

Drain and rinse beans. In a bowl, mash beans with potato
masher until they stick together. Stir in onion mixture, cilantro, cumin, and
pepper, mixing well. Let cool.

Divide bean mixture into 5 equal portions and shape each
portion into a ½ inch thick cake. Coat with cornmeal.

Spray a large non-stick skillet with pan spray and heat over
medium heat. When hot, add the cakes and brown lightly, 8-10 minutes, turning
once. Remove from pan and serve with salsa.

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Black Bean Patties with Cilantro and Lime

Here is another great vegetarian option. Serve with rice for a compleat meal.

Black Bean Patties with Cilantro and Lime

59 calories

1 tsp oli

1 cup onion

½ cup green pepper

½ cup red pepper

1 Tbls jalapeno, diced

1 tsp chili powder

½ tsp oregano

½ tsp cumin

¼ tsp salt

2 cloves garlic

1 15oz can black beans, drained

1/cup bread crumbs

¼ cup cornmeal

2 Tbls cilantro

Juice of 1 lime

¼ cup jack cheese

2/3 cup salsa, optional

Heat oil and sauté onion through spices. Sauté 3 minutes. Add beans, sauté 1 minutes. Combine beans, breadcrumbs, cornmeal, cilantro, and lime juice. Puree 1 cup bean mixture in food processor. Add pureed bean mixture and cheese to remaining ingredients. Divide into 5 portions and sauté in cooking spray.

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Pinto Bean Cakes

Here is an amazing vegetarian menu idea. We will be having these to show an alternative to eating meat at the Trinity Fitness, Get Fit Weekend.  Pinto beans are mixed with vegetables and seasonings to come up with your own non meat patties. Try them, you might be surprised.

Pinto Bean Cakes

Cornmeal coated cakes of Pinto beans mixed with onion, peppers, garlic and jalapeno and served with salsa.

65 calories per Pattie

1 Tbls oil

1 onion, diced fine

½ red pepper, diced fine

2 cloves garlic, minced

1 each jalapeno, seeded and minced

2 15oz cans pinto beans, drained

¼ cup cilantro, minced

½ tsp cumin

¼ tsp pepper

¼ cup cornmeal

1 cup salsa

Heat oil in a skillet over medium heat. Add onions, pepper, garlic and jalapeno, and cook until onion is softened, about 5 minutes.

Drain and rinse beans. In a bowl, mash beans with potato masher until they stick together. Stir in onion mixture, cilantro, cumin, and pepper, mixing well. Let cool.

Divide bean mixture into 5 equal portions and shape each portion into a ½ inch thick cake. Coat with cornmeal.

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Spinach Stuffed Lasagna Ruffles

This is A Chef of Your Own recipe I have made for many clients. It is a vegetarian entrée, you can add tofu crumbles or ground beef if you like.

Spinach Stuffed Lasagna Ruffles

1 8oz pkg lasagna noodles

1 8oz pkg cream cheese, softened

20 oz spinach

1 1/2 cups Parmesan cheese, grated

1 15 oz container ricotta cheese

2 cups mozzarella cheese, shredded

1 1/2 tsp Italian seasoning

1/4 tsp salt

32 oz spaghetti sauce, meatless

Cook the noodles according to the package directions. Drain and set aside.

Filling: Beat cream cheese until smooth, stir in the spinach, 1 cup os the parm cheese, ricotta cheese, mozzarella cheese, Italian seasoning and salt.

 Spread 1/4 to 1/2 cup of the filling over each cooked noodle. Roll the noodles up lengthwise

Pour enough sauce in the pan to cover the bottom. Cutting each lasagna roll in half (crosswise) place them in the sauce, cut side down. After placing all the rolls in the pan, top with the remaining sauce and parmesan cheese.

Bake in preheated 350 degree oven 30-40 minutes or until hot throughout.

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Four Grain and Vegetable Burritos

This A Chef of Your Own recipe comes from the USPCA and is referenced with An unusual vegetarian sweet spiced grain and bean burritos

15 oz can black beans, drained and rinsed

1 Tbls oil

3/4 cup carrots, diced fine

3/4 cup leeks, diced fine

3/4 cup onion, diced fine

1/2 cup celery, diced fine

3 1/2 cups vegetable broth

2 1/2 Tbls chili powder

1/2 tsp cumin, ground

1/2 tsp coriander, ground

1/2 tsp cinnamon, ground

2 garlic cloves, minced

1/2 cup brown rice

1/2 cup lentils, dried

1/4 cup barley, uncooked

1/4 cup raisins

1/8 tsp salt

1/8 tsp pepper

1 cup diced tomatoes

5 ten inch flour tortillas

1/3 cup smoked gouda

1/3 cup sour cream

2/3 cup mango chutney

Cook the brown rice in water and salt as directed. cool and set aside.

Boil the barley in enough vegetable stock (1 1/2 to 2 cups) until the barley is cooked, puffed, and tender. This could take an hour or more. Cool and set aside.

Place carrots through celery in a large pot with 1/4 cup vegetable stock, cover and cook. Do not stir.

Add the oil and garlic and cook for 1 minute. Add the leeks, onions, vegetable broth (1 1/2 cups), chili powder, cumin, coriander, cinnamon, garlic, lentils, raisins, salt and pepper. Bring to a boil, simmer until the lentils are cooked. Add the beans and tomatoes, heat through. Remove from heat and let cool. Add rice and barley and mix gently.

Divide mixture between tortillas top with cheese and roll up. Warm 3-5 minutes in microwave or  wrapped in foil in 350 degree oven 30-35 minutes until heated through.

Serve with sour cream and chutney.

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