ChefUptothePlate

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pH(yllo) Balanced

Some of my favorite recipes happen when I am looking to use ingredients I already have on hand. This recipe evolved as I was cooking it.

Phyllo Tart

8 sheets phyllo (filo) dough (buy in the freezer section), thawed

1 large onion, rough chop

8 oz baby bella mushrooms, rough chop

10 oz package, frozen chopped spinach, thawed and drained

6 oz sausages (Italian (sweet or spicy), chicken and apple, chicken and broccoli rabe) of your choice. Slice sausages and cut slices into quarters.*

1/4 cup Parmigiano Reggiano

Olive oil

Preheat oven to 425 degrees F.

Filling: In a large skillet, heat about 2 T oil on medium high. Add onions and saute until they wilt, then add mushrooms and sausages and cook until sausage is cooked through and mushrooms and onions are golden. Add spinach and continue cooking just a few minutes more until all of the liquid is evaporated. Stir in 1/8 cup of the cheese.

Lightly oil an 8″ square baking dish or pie plate. Lay 1/2 the phyllo dough on the bottom of the dish. Note: if phyllo cracks when laying it in or on top of the baking dish, no problem, just piece it together. Top with the filling and spread evenly. Place 1 sheet of the remaining dough on top, sprinkle with a bit of the remaining cheese and repeat this until all the dough is used.

Lightly oil a piece of foil large enough to cover the tart. Press the foil oil side down on the tart and compress the tart. Bake for 20 minutes, remove foil and bake another 20 minutes. Cut into slices and serve.

Serves 2-4 as a main dish or 8-10 as an appetizer

*Firm tofu that has been drained of all liquid can be substituted for sausages.

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2 Comments

Parmigiana

Eggplant and Broccoli Soy Parmigiana

1 large eggplant, sliced ~ 1/4″ slices

dried basil, oregano, garlic and red sweet peppers

olive oil cooking spray

1 head of broccoli, cut into florets and lightly steamed

8 oz soy mozzarella, shredded

1 pkg firm tofu, drained and chopped finely (use food processor) until the tofu resembles ricotta cheese

1/2 cup grated Parmigiano Reggiano

1 32 oz jar spaghetti sauce (or your own homemade)

Spread eggplant slices on pizza stone or baking sheet sprayed with olive oil cooking spray. Sprinkle with dried herbs/seasonings. Bake eggplant at 400 degrees F for 20 minutes, flip slices over and bake another 20 minutes. Remove from oven and reduce oven temperature to 350 degrees.

Mix together prepared tofu, mozzarella and parmigiano cheese.

Spread a few tablespoons of sauce on bottom of 8″ square baking pan. Add a layer of eggplant, a layer of broccoli and about 1/2 the cheese mixture. Repeat layers once and top with remaining spaghetti sauce.

Bake uncovered for 30-45 minutes until nice and bubbly hot.

Serve with Italian bread.

Serves ~ 6 people. Refrigerated leftovers can be reheated in oven or microwave.


1 Comment

Mangia

Being lactose intolerant has had me missing out on certain foods. Craving lasagna yesterday, I was inspired to come up with the following recipe:

Vegetarian (or not!) Spinach/Tofu Lasagna (c)ChefUptothePlate-2013

8 oz oven ready lasagna (the kind that does not need boiling, a great invention- I like Delverde w/tomato but any type will do)

1 lb ground chicken breast, cooked with zucchini as below (chicken is OPTIONAL)

1 pkg (~14 oz) firm tofu, rinsed and drained

8 oz soy mozzarella cheese, shredded (I like Trader Joes best)

20 oz spinach (frozen, chopped works great, just thaw and drain)

1 small zucchini, chopped into small dice and sauteed for a minute or 2. 

1 jar pasta sauce (25-32 oz) – I like one with basil 

2 T Parmigiano-Reggiano (optional)

Place tofu in a large bowl and using a pastry blender or 2 knifes, chop it up until it resembles ricotta cheese in texture. Add all the other ingredients except the noodles and the pasta sauce. Combine well. 

Preheat oven per lasagna noodle package. Layer noodles, pasta sauce and mixed ingredients in that order until tofu/spinach mixture is used up. End with noodles, sauce. Cover with foil and bake about 1/2 hour. Remove foil, sprinkle with Parmigiano-Reggiano if you’d like, turn heat up to about 400 degrees and bake for about 5 more minutes.

No one will know that this lasagna is not made in the traditional manner. It tastes like Nonni  used to make.