Tex Mex Zucchini Lasagna

Ingredients

  • Kosher salt
  • 1/2 lb. lasagna noodles
  • 1 tsp. extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1/2 tsp. cumin
  • 1 10-oz. can enchilada sauce
  • 1 14-oz. can crushed tomatoes
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • 1 lb. sliced Pepper Jack
  • 2 large zucchinis, thinly sliced
  • 16 oz. whole-milk ricotta

Directions

  1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle with olive oil to prevent noodles from sticking together.
  2. Meanwhile, in a large pot over medium-high heat, heat 1 teaspoon olive oil. Add garlic, onions, cumin, and salt and stir, 3 to 4 minutes. Add enchilada sauce, tomatoes and parsley, and stir until warmed through, then turn off heat.
  3. In a large casserole dish, spread a thin layer of sauce, a single layer of lasagna noodles, a single layer of pepper jack, a single layer of zucchini, and a layer of ricotta mixture; repeat layers. Top last layer of noodles with zucchini and pepper jack.
  4. Cover with foil and bake, 15 minutes, then increase temperature to 400º and bake uncovered for 20 minutes. Garnish with parsley and serve.
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Holiday Butter Cookies

Ingredients

COOKIES
  • 1 1/4 cups confectioners’ sugar
  • 1 cup + 2 tablespoons salted butter, room temperature
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1/4 teaspoon Fiori di Sicilia, or flavor of your choice (see “tips,” below)
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
ICING
  • 2 1/4 cups confectioners’ sugar or glazing sugar
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons, or up to 2 tablespoons + 1 teaspoon milk; enough to make a pourable/spreadable icing
  • food coloring, optional
  • 1 cup coarse sugar or colored sugar for decorating, optional

Death by Chocolate Cookies

Ingredients

  • 2 c. all-purpose flour
  • 3/4 c. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. butter, softened
  • 2/3 c. sugar
  • 2/3 c. brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 c. semisweet chocolate chips, divided
  • 1 c. dark chocolate chips
  • 1 c. heavy cream
  • Flaky sea salt, for garnish

Grilled Mushrooms and Carrots with Sesame

Ingredients

  • 12 oz. maitake mushrooms
  • 4 oz. shiitake mushrooms
  • 8 oz. small carrots (about 6), scrubbed, halved lengthwise
  • 4 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon finely grated peeled ginger
  • 4 scallions, thinly sliced on a diagonal
  • 2 teaspoons toasted sesame seeds

Perfect Baked Chicken Breast

Ingredients

  • 1 tbsp. brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. kosher salt
  • 1 tsp. Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 4 boneless skinless chicken breasts (about 2 lbs.)
  • 1 lemon, cut into thin slices
  • Freshly chopped parsley, for garnish (optional)

Directions

  1. Preheat oven to 375º. In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper. Drizzle oil all over chicken and generously coat with seasoning mixture, shaking off excess. Scatter lemon slices in baking dish then place chicken on top.
  2. Bake until chicken is cooked through, or reads an internal temperature of 165º, about 25 minutes.
  3. Cover chicken loosely with foil and let rest for at least 5 minutes. Garnish with parsley, if using.

Bread Malpua

Ingredients

  • 8 white bread
  • 1 teaspoon powdered black cardamom
  • 40 gm chopped cashews
  • 4 chopped pistachios
  • 150 ml milk
  • 2 cup ghee
  • 350 gm khoya
  • 4 strand saffron
  • 30 gm raisins
  • 50 gm grated coconut
  • 2 cup sugar

Directions

  1. To prepare sugar syrup, heat 600 ml water with 2 cups of sugar in a pan on medium flame. Stir well and look for sticky consistency (less than one string). For flavoring add cardamom powder and few strands of saffron. Turn off the heat.
  2. In a bowl add khoya, coconut, pistachios, cashew, raisin, cardamom powder and 2 tbsp sugar. Mix well and stuffing is ready.
  3. In another bowl add 150 ml milk and 150 ml water. Trim edges of the bread slices and dip in the milk water mixture. Squeeze extra milk from the bread (make sure bread doesn’t break). Add 2 tbsp stuffing in the center. Seal the edges properly and make round ball squeezing extra milk. Press it and give a shape like patty. Make sure you seal it properly otherwise khoya will ooze out while frying.
  4. Heat clarified butter (ghee) on medium flame. Gently add the bread pieces one by one and flip them after few minutes and fry until they turn golden brown from both the sides.
  5. Keep sugar syrup warm on low heat and add malpuas. Gently flip them and turn off the heat. Let them sit in syrup for 20 minutes. Serve the way you like warm or cold. Enjoy bread malpuas stuffed with khoya and nuts.

Microwave Chocolate Cake

Ingredients

  • 100ml sunflower oil, plus extra for pan
  • 175g caster sugar
  • 140g plain flour
  • 3 tbsp cocoa
  • 3 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla essence chocolate sprinkles, to serve
For the chocolate ganache
  • 100g dark chocolate, broken into pieces
  • 5 tbsp double cream 

Directions

  1. Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
  2. Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
  3. Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
  4. Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
  5. For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
  6. Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.