Turkey Bolognese [RECIPE]

Turkey Bolognese

Riffing on a traditional bolognese sauce, we use turkey here instead of beef or lamb.
(Photo by Jathan Fink, Jadeworks Entertainment)

In Italy, a true ragù alla bolognese sauce is made with beef or pork, but this recipe appeals to me because it is lower in fat (for those who need to avoid these meats for health or dietary reasons) and if you still have leftover turkey in the fridge, this is a nice way to help you utilize it. In any case, you’ll need one pound of turkey, whether you shred it yourself, buy it ground, or use Italian turkey sausage like I typically do. By definition, bolognese is a thick sauce packed with healthy veggies and served with tagliatelle pasta, however a pound of fettuccine or even spaghetti works here just as well. Read more of this post

Chicken Tortellini Soup

Chicken Tortellini Soup

Our Chicken Tortellini Soup makes for a delicious and comforting meal on a cool autumn day.
(Photo by Jathan Fink, Jadeworks Entertainment)

With the arrival of autumn and cooler temperatures, soup is the natural food of choice in our kitchen. We love it because we can eat off one big pot all week, or serve it up to guests for a wonderful Sunday afternoon supper. This week we craved the hearty goodness and delicious Italian flavors of this yummy Chicken Tortellini Soup. Serve it alongside a tossed salad and warm Italian bread with an olive oil dipping sauce for a complete meal.  Read more of this post

Italian Scramble

Italian Scramble

Infused with salty prosciutto, sautéed vegetables and served with a sprinkling of fresh Parmesan cheese, our Italian Scramble elevates simple scrambled eggs to a whole new level of deliciousness.

One of the best things about having a day off from work is that we have time to enjoy a leisurely breakfast as a family. Time spent together, whether reading the paper or chatting about the events in our lives, is always made more pleasurable by dishing up something a little extra special to eat. Our Italian Scramble fits the bill, elevating simple scrambled eggs to a whole new level with bright, savory flavors that make our taste buds dance with joy. Infused with bits of salty prosciutto, sautéed vegetables and served with a sprinkling of fresh Parmesan cheese, this dish is also a great addition to a brunch with friends. Serve with homemade Buttermilk Biscuits and fresh jam (our Pineapple Jam is shown here) to round out the meal.

PREP: 5 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 12 eggs
  • 3 tablespoons milk
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 slices prosciutto, diced
  • Parmesan cheese

DIRECTIONS

  1. Heat a stainless-steel pan over medium-high heat, add oil. When oil shimmers, add onion and sauté until translucent, about 3 minutes, stirring occasionally. Add garlic, sauté for an additional 30 seconds. Be careful not to burn the garlic, as it should not cook until golden. Reduce heat to low and remove pan from heat.
  2. In a large bowl, whisk together eggs, milk and pepper until light and frothy. Set aside.
  3. Place pan over low heat, add butter and swirl until melted. Pour egg mixture into the pan, and stir gently to mix vegetables. When eggs begin to congeal on bottom of pan, sprinkle prosciutto over top. Using a heat-resistant rubber spatula, slowly drag eggs toward center of pan until eggs cook through and all liquid is gone, about 5 minutes.
  4. Serve eggs immediately. Sprinkle grated Parmesan cheese on top, as desired.

TIPS: For variety, add fresh rosemary and thyme to egg mixture when prosciutto is added. For a slightly stronger flavor, sprinkle grated Pecorino Romano cheese over instead of Parmesan.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Creamy Spinach Lasagna

Creamy Spinach Lasagna

Packed with heart-healthy vegetables and smothered in a surprisingly low-fat cream sauce, our Cream Spinach Lasagna is a hit among carnivores and vegetarians alike.

Although we’re unabashed carnivores in our family, some of our best friends don’t eat any meat. So I’m constantly looking for new recipes that I can add to my repertoire that are hearty and tempting, whether you’re a vegetarian or not. I was thrilled when this Creamy Spinach Lasagna was a big hit among all my friends when I served it at a recent gathering. Filled with heart-healthy vegetables and a surprisingly low-fat béchamel (cream sauce), this lasagna delivers layers of yummy goodness for everyone that eats it. This is best prepared when you have plenty of time on your hands, though, as the multi-step process is somewhat involved and it has a long cook time. But don’t let that prevent you from preparing it! Simply assemble the lasagna, then pop it in the oven, set the timer, and catch up on household chores, watch some shows on your DVR, or enjoy our latest book club pick while it bakes to delicious, bubbly perfection.

PREP: 20 minutes
COOK: 85 minutes + 20 minutes resting time

INGREDIENTS

  • 1/4 cup olive oil
  • 1 small yellow onion, finely chopped
  • 2 teaspoons kosher salt
  • 2 pounds spinach, trimmed and washed in water bath
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 quart whole milk
  • 1 packed cup grated Parmesan (3 ounces)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
  • 8 ounces no-boil lasagna noodles
  • 1 cup mozzarella, shredded (6 ounces)
  • 1/3 packed cup grated Pecorino Romano (1 ounce)

DIRECTIONS

  1. Preheat oven to 375°F with rack in middle position.
  2. Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
  3. In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
  4. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
  5. Spread 1 cup béchamel along the bottom of a 9- x 13-inch baking dish. Place one-third of noodles over béchamel in a single, overlapping layer. Top with 1 cup béchamel and half of spinach. Repeat with a second layer of noodles, béchamel, and spinach. Top with remaining noodles, remaining béchamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
  6. Remove lasagna from oven and let stand 20 minutes before slicing and serving.

TIPS: This lasagna may be made a day ahead and stored in the refrigerator overnight. Before serving, bring lasagna back to room temperature before putting it back in the oven at 375°F and cooking until warmed through, about 15 minutes. Serve with a tossed salad and crusty herb bread for a complete meal.

YIELDS: 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Deep-Dish Pizza Supreme

Deep-Dish Pizza Supreme

There is no reason to order a takeout pizza when you can make a better pie at home with all your favorite toppings!

All of our favorite flavors come together in this deep-dish specialty pizza baked on our delicious focaccia-style crust. Here we use pepperoni, pancetta and all our favorite veggie toppings to create a pie that is filling and satisfying. But feel free to add or subtract toppings, based on your own personal taste. Sprinkle oregano, grated parmesan cheese, and crushed red pepper flakes on top for an extra dose of yumminess.

PREP: 20 minutes
COOK: 18 minutes

INGREDIENTS

  • 1 tablespoon cornmeal
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 recipe Deep-Dish Pizza Dough
  • 1 cup pizza sauce
  • 1 cup mozzarella cheese, shredded
  • 8 ounces pepperoni, sliced thin
  • 8 ounces pancetta or thick-cut bacon, cubed and browned
  • 1/4 red onion, sliced
  • 1 bell pepper, sliced thin, seeds and ribs removed
  • 4 ounces fresh mushrooms, sliced thin
  • 4 ounces black olives, sliced (optional)
  • Parmesan cheese (optional)
  • Dried oregano (optional)
  • Crushed red pepper flakes (optional)

DIRECTIONS

  1. Preheat oven to 450°F and place rack in the center of the oven.
  2. Brush a rimmed baking sheet with 1 tablespoon of olive oil. Sprinkle cornmeal across bottom of baking sheet. Flatten dough into a rectangular shape with hands and place in center of baking sheet. Work dough to edge of pan with hands. If dough resists or tears, cover with clean kitchen towel and allow to rest a few minutes.
  3. Prick dough all over with fork. Cover with a clean kitchen towel and allow to rise at room temperature about 20 minutes.
  4. Brush top of dough with olive oil and top with sauce, mozzarella cheese, pepperoni, pancetta, onion, bell pepper, mushrooms and olives, if desired. Bake until dough is golden and crispy along the edges, about 15 -18 minutes.
  5. Transfer pizza to cutting board, drizzle with olive oil, and sprinkle with Parmesan cheese, oregano and pepper flakes, if desired. Cut and serve immediately.

YIELDS: 6 to 8 servings

© 2011 Jadeworks Entertainment. All rights reserved.