Saturday, February 5, 2011

Meet My Food Processor

This is my second big investment since entering the "working" world. I hope I use it as much as I use by first big investmest--a desk I purchased before starting med school.

A Cuisinart Premier Series 11-cup Food Processor. I tell you the whole name, because I highly recommend it. It's My pride and joy that slices carrots and cucumbers in about a second, chops green onion like nobody I've ever seen, and has a motor that would put you right to sleep.

Check out these beautiful zucchini slices. So easy. So wonderful. Also, notice the new red baking dish bought especially for this baking project. Over dinner last night we discussed the therapeutic benefits of cooking/baking. That statement couldn't be more true.

Please. Invite yourself over for dinner. I'll make this.

Katie and I had Janay, Kaylyn, and Alison over for dinner last night and this is what we had. A great winter entree; it may have been some of the best lasagna I've ever had.
The recipe is brilliant. And super easy.
Chicken and Squash Lasagna
(modified from Martha Stewart's Everyday Food Magazine)
serves 6

4 zucchini (1.5 lbs.), sliced
3 T. extra virgin olive oil
salt and pepper
1 pound ground white-meat chicken
1/4 t. cayenne pepper
1/3 C. packed fresh basil leaves
1 1/2 t. chopped fresh marjoram or oregano
(I don't think you need to follow the amounts for the spices, just use as much as you'd like and use your taste to guide you.)
5 C. prepared pasta sauce
No boil lasagna noodles
1 1/4 C. grated Parmesan cheese

1. Preheat oven to 400. Toss sliced zucchini with 1 T. olive oil and season with salt and pepper. Divide them onto two baking sheets and bake for about 20 minutes. Check on them frequently, stirring the zucchini and rotating the baking sheets halfway through. Zucchini should be tender.

2. Meanwhile, in a large skillet, heat 1 T. of oil of medium-high. Add chicken and cook thoroughly. Drain and return to skillet. Add spices (you may want to add a tablespoon or two of water) and continue cooking until fragrant. Transfer chicken to a medium bowl.

3. Layer the lasagna in a 8x8 baking dish in the following order:
- 1C. sauce
- a layer of noodles
- half of the chicken
- 1C. sauce
- 1/4C. Parmesan cheese
- a layer of noodles
- half of the squash
- 1C. sauce
-1/4C. Parmesan cheese
...and repeat using the remaining ingredients

4. Cover the lasagna loosely with foil, place on a baking sheet (in case some sauce bubbles over...) and put it in the over for about 35 minutes, the sauce should be bubbling.

5. Remove from oven and heat the broiler. Sprinkle the top with the rest of the Parmesan and broil until the cheese is brown and bubbly, 3ish minutes. Let cool about 20 minutes before serving.