Lasagna noodles aren’t just for layering. Lasagna, the casserole, is without a doubt the most famous use for the unique lasagna pasta shape. The shape and length of lasagna noodles makes them perfect for rolling up with all manner of fillings.
When it comes to comfort food, we often think of a hearty, gooey pasta dish that will feed an army, lasagna comes to mind. The traditional lasagna you’re used to eating combines layers of tomato sauce, cheese, and meat. While the traditional portion of lasagna is wonderful, you know how filling it is. For the nights when you want to create easy, individual portions, try making some roll-ups.
The unique flat, wide shape of lasagna pasta makes an interesting canvas for culinary creations such as these chicken portobello mushroom roll-ups.
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Chicken Portobello Mushroom Roll-Ups
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Rating: 5
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Votes: 1
Rating: 5
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Instructions
Noodles
Cook noodles in boiling water & salt in a large pot for 10-12 minutes, stirring occasionally, until tender but firm. Drain. Rinse & drain well.
Chicken Mushroom Filling
Heat olive oil in a large skillet. Add chicken, onion & garlic. Scramble fry for about 7 minutes until onion is softened & chicken is no longer pink.
Add next 4 ingredients. cook, stirring often, until most of the liquid is evaporated. Sprinkle with flour. Stir; add broth & herbs. Heat & stir until boiling & thickened. Transfer to a medium bowl. Let stand for about 15 minutes until cool.
Spread 1/4 cup filling down length of each noodle. Roll up, jelly-roll style. Place rolls in a greased 8-inch pan
Parmesan Cheese Sauce
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Stir milk into flour in a small saucepan until smooth. Heat & stir on medium for about 8 minutes until boiling & thickened. Add cheese, salt & basil paste. Stir. Pour over noodle rolls. Sprinkle shredded, smoked cheddar cheese over all.
Cover with greased foil & bake for 30 minutes. Remove foil & broil, uncovered (if you wish) for 10 minutes until bubbling & golden. Serve.
A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.
Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.
Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!
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Shrimp Burgers on Seeded Teff Buns
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Votes: 1
Rating: 5
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Instructions
Seeded Teff Buns
In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
Shrimp Burgers
In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
Avocado Aioli
In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
Assembly
In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.
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A popular and versatile dish, risotto is served extensively in the kitchens and restaurants of the world. The history of risotto is naturally tied to the history of rice in Italy. Rice was first introduced to Italy and Spain by the Arabs during the middle ages. The humidity of the Mediterranean was perfect for growing shorter-grained rices.
A hearty rice dish, risotto is rich with the flavors of the stock used in its making, as well as saffron, and any of the hundreds of ingredients that pair so perfectly with it.
The key components of this simple but elegant dish are: rice, stock (usually chicken), onions, butter, wine, parmesan and saffron. It can be served by itself or as an accompaniment to other dishes. The starchy component of the dry grain mixed with the stock creates a thick, creamy sauce.
Brion is a ‘wing’ man. He LOVES chicken wings and rice so it seems quite fitting to make a CHICKEN WING RISOTTO.
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Chicken Wings Risotto
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Votes: 1
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Instructions
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In a large skillet, heat butter & oil; add wings, cook until golden brown on both sides; Remove from skillet to paper towels & drain skillet.
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In skillet, melt extra butter; add onion & garlic; cook until tender. Add pepper, shallots, zucchini, celery & saffron, cook another minute. Add wine, rice, water, chicken bouillon cube & chicken wings, bring to a boil, cover, reduce heat & simmer for 20-25 minutes or until all the liquid is absorbed. Remove from heat, stir in parsley.
Recipe Notes
- Saffron is extremely expensive to buy in our part of the country. A good trade off would be turmeric or just use the spices that appeal to you.
Seven Layer Salad was a popular salad in the 70’s and 80’s. It was perfect for most any large gathering. Typically made with lettuce, onion, celery, frozen peas, boiled eggs, bacon and cheese. The salad was topped off with a thick layer of mayonnaise based dressing. It was always prepared a day before your event, covered and refrigerated overnight. The salad was easy to transport, a beautiful presentation and had a great taste. It could be tossed at serving time or let everyone scoop out their own serving, ‘digging’ through all the layers.
Today, there are unlimited salad combinations and ways to serve them. It seems this old-fashioned salad has found its way into Mason jars, plastic cups and small individual bowls. Just a great summer lunch to take to work, providing you can keep it cool until eaten. Make it in the evening and its ready to go in the morning. The nice thing is you can personalize it in your choice of veggies, dressing, type of cheese and even add meat or fish if you wish. All that being said, here’s a little outline of what you are seeing in the blog picture of the Individual Overnight Layered Salads.
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Overnight Layered Salad
An old idea with a few new twists.
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Ingredients
Salad ingredients
- mixed greens, spinach or Romaine
- celery, thinly sliced
- green onion, thinly sliced
- frozen peas
- red pepper, chopped
- radishes, thinly sliced
- chick peas, rinsed & drained
- grape or cherry tomatoes, halved & seeded
- black olives, sliced
- bacon, crisply fried & crumbled
- eggs, hard boiled & sliced or chopped
- old cheddar cheese, shredded
Ingredients
Salad ingredients
- mixed greens, spinach or Romaine
- celery, thinly sliced
- green onion, thinly sliced
- frozen peas
- red pepper, chopped
- radishes, thinly sliced
- chick peas, rinsed & drained
- grape or cherry tomatoes, halved & seeded
- black olives, sliced
- bacon, crisply fried & crumbled
- eggs, hard boiled & sliced or chopped
- old cheddar cheese, shredded
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Votes: 1
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Instructions
Boil eggs to hard boil stage being careful not to overcook.Cool in cold water, peel & set aside. Crisp fry bacon, drain & blot on paper towel. If using tomatoes you may want to seed them.
Layer the ingredients from the outside rim, (of whatever your serving container is) & then in toward the middle, so that you can see some of everything from the outside of the serving container. Top with salad dressing of choice, making sure it covers the salad completely to 'seal' it. Refrigerate overnight.
When ready to serve combine ingredients & enjoy!
Recipe Notes
OTHER OPTIONS:
- GREENS: Iceberg lettuce, romaine, butter lettuce or spinach
- VEGGIES: carrots, broccoli, red onions, jalapenos, fresh mushrooms, cucumber, zucchini, water chestnuts
- CHEESE: your favorite kind
- SALAD DRESSING: Ranch or your preference
- MEAT or FISH: ham, turkey, salmon or tuna
