Welcome Spring- Green Stir Fry

Trying to eat light (less carbs, more vegetables) is not my favorite way to eat. I need something to crunch! This delivers ( as an added treat, it has bacon!) So, it may not be the lightest vegetable dish but it was delicious.

Ingredients:

1 head bok choy, rinsed and sliced thin
frozen baby Brussels sprouts, defrosted and drained
1 onion, sliced thin
2 cloves garlic, sliced thin
2 tbs olive oil
3 slices bacon, chopped
1/2 carton baby spinach, rinsed and drained

I like to fold the bacon in thirds, stick it in the freezer for a few hours. I think it's easier to chop that way.

Heat skillet with the 1 tbsp olive oil. When hot, add bacon and cook until crisp. Remove bacon and set aside. Drain grease. Add another Tbsp olive oil to skillet and add onions. After a few min add the bok choy. Follow with the garlic and Brussels sprouts. Add spinach at the last minute. Season with plenty of cracked pepper and check if it needs salt. Spoon into a large bowl and top with bacon.

Double Take Lasagne

I just couldn't decide between white/vegetable lasagna and regular, so today I'm making both. In the same pan! It's made easy today by using a good jar sauce, not homemade, but if you happen to have homemade, all the better!

Ingredients:

2 packages Barilla no-bake lasagna sheets (won't use them all)
1 24 oz. jar of good red tomato sauce- I used Mezzetta Napa Valley Bistro tomato basil, it's very good
2-3 tsp EVOO
2 lbs skim ricotta
1-1 1/2 cups shredded or torn mozzarella
2 tsp dried basil
salt and pepper
1/2 tsp nutmeg
2 Tbsp butter
2 Tbsp flour
1 cup almond/coconut milk (you can use regular milk but the almond milk makes it even creamier
1/4 cup Parmesan cheese
2 carrots, sliced thin
1 pkg mushrooms, sliced thin
1 onion, sliced thin
2 cups fresh baby spinach, rinsed
sprinkle of hot pepper flakes

In a large bowl combine eggs, ricotta, half the Parmesan and a little salt and pepper.

Saute the carrots, onion in olive oil (2 tsp) until soft, 3-4 min. Add baby spinach and wilt. Remove and add 1 more tsp olive oil and let get hot, then add mushrooms. Saute until lightly browned, 3 min.
Season with a little salt and pepper and hot pepper flakes.

In large saucepan heat 2 tbs butter until melted and whisk in 2 tbs flour over medium heat, then add almond/coconut milk and bring to a simmer, add nutmeg and whisk until thickened, (about 3 min) Take off heat and whisk, if too thick you can add a little more milk. It should be like thin pancake batter.

In a casserole dish spread a little olive oil and ladle some red sauce. Place layer of pasta sheets, top with ricotta mixture and on one side, some mozzarella and the other side, the vegetables and white sauce. Repeat layers until you have used all the fillings, (about 3-4 layers). For the top layer spread red sauce, mozzarella and Parmesan. Top with the dried basil. Bake in a preheated 375 degree oven for 1 hour covered with foil. Remove foil the last 15 min of cooking. Let sit for at least 10 min before serving.

Gorgonzola Scalloped Potatoes

You won't believe how creamy gorgonzola makes these potatoes, so buttery and delicious.

Ingredients:

1/2 cup crumbled Gorgonzola
1/2 cup Parmesan
2 tbs butter, melted
6 potatoes, cut very thin (I use my trusty box grater)
salt and pepper
3/4 cup half and half (could sub milk, not low fat)
1/2 large white onion, sliced very thin.
Melt butter and spread some in round casserole (I use a 1 qt)

Mix all but 1 tbs each of the Gorgonzola and Parmesan. Add half and half, some salt and pepper and mix gently with potato slices and onion. Layer in casserole. Spread remaining cheeses on top and pour butter over. Cover with lid, or tightly fitting foil. Bake in a preheated 350 degree oven for one hour. Test for donesness by piercing a potato, it should slip in easily with no resistance.

Roasted Balsamic Carrots

¼ cup balsamic vinegar
1 tbsp packed dark brown sugar
¼ cup butter
1 tsp salt
4-5 large carrots, peeled and cut into 2 inch pieces.

Preheat oven to 400 degrees. In large skillet bring vinegar and sugar to a boil. Reduce until sauce starts to thicken. Add butter and salt. Stir and simmer  few minutes. Mix in carrots until coated. Spread mixture onto a  foil lined baking pan and roast stirring occasionally until carrots are slightly browned on edges, about 40 minutes.