Veggie-Packed Spicy Sausage Lasagna Rolls

Lasagna is one of those meals that you whip up and you know you won’t have to worry about dinner for a couple of nights. It’s also one of those meals that allow you to load up on veggies! If you punch up the flavor, even the most anti-veg person will devour a serving or few.

 

Yields 15 lasagna rolls

 

Ingredients:

Box of lasagna noodles

5 Spicy Italian sausage

small yellow onion

half of a green bell pepper

1 large zucchini

3 large carrots

1 pack of frozen chopped spinach

pint of reduced fat ricotta

4 cloves of garlic

Garlic powder

Italian seasoning

Kosher salt

Crushed pepper

Your favorite tomato sauce

Your preferred shredded cheese

 

  1. Preheat your oven to 375
  2. Bring a large pot of generously salted water to a boil.
  3. Boil the lasagna noodles.
  4. Using a mandolin slicer, create zucchini ribbons and carrot ribbonsrolls2
  5. Defrost spinach
  6. Brown your sausage or other ground meat (this could be a omitted for a completely vegetarian recipe)rolls1
  7. Add chopped garlic, onion and pepper, cook until just softened, season with salt and pepper.
  8. Drain your noodles, should be al denterolls3
  9. Remove the meat and veg from the pan and drain in a strainer or a paper towel
  10. Drain spinach, season with salt, pepper and about 1 tsp garlic powder.
  11. Season ricotta with 2 tsp garlic powder, 2 tsp Italian seasoning, 1 tsp kosher salt and a pinch of crushed pepper, mix to combine
  12. Take one noodle and “paint” ricotta mixture using a spoon or a spatula
  13. Lay carrot ribbons, sprinkle spinach, sprinkle meat mixture and top with cheeserolls4
  14. Tightly roll the noodles uprolls5-copy
  15. Nestle a zucchini ribbon overtop, repeat until your pan is full. My pan was 13×9 and that fit 15 rolls. Lightly sprinkle kosher salt over your ribbon-wrapped rolls. rolls6
  16. Top with your favorite tomato sauce (I used 2 parts canned diced tomato and 1 part canned crushed tomato that I seasoned it up using my go-to’s: kosher salt, pepper, cumin, garlic, Italian seasoning, pinch of sugar and a dash of fish sauce).
  17. Generously top with your preferred shredded cheeserolls8
  18. Bake covered with foil for 45 minutes then uncovered until bubbling and the edges start to brown.

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© 2016 by Alexa Mason. All Rights Reserved

Red Velvet Waffles

We received our first recipe donation! We created a poll on Twitter and you all wanted a breakfast/brunch recipe. Mason loves The Red Waffles and we make these pretty often. It’s definitely a decadent go-to!

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Yields 6

 

Waffles:

2 eggs

2 cups of all purpose flour

1 ¾ cups of buttermilk

½ cup of vegetable oil

¼ cup of sugar

4 tsp baking powder

½ tsp of salt

2 tsp of vanilla extract

½ tsp distilled white vinegar

2 tbsp red food coloring

1 tbsp cocoa powder

 

Glaze:

1-2 cups of confectioner’s sugar

1 tsp of vanilla extract

¼ – ½ cup of milk

(3-6 oz of cream cheese, optional)

 

For the glaze:

  1. Whisk together ingredients until smooth

 

For the waffles:

Preheat the waffle iron

 

  1. In a large bowl, whisk the flour, sugar, baking powder and cocoa powder together.waffle
  2. In a separate bowl, mix the buttermilk, oil, eggs, vanilla and vinegar together.
  3. Carefully stir in the red food coloring. Slowly add the buttermilk mixture to the dry ingredients, mix until smooth.

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  1. Spray the waffle iron with cooking spray.

 

  1. Using a ladle, carefully pour the mixture onto the iron, do not over fill.

 

  1. Close the iron and cook until the waffle is a deep red and crisp on the outside.

 

  1. Serve each waffle with the glaze.

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NOM!

 

 

 

© 2016 by Alexa Mason. All Rights Reserved

Spicy Chicken & Sausage Soup

Autumn is my favorite season. Sweaters, boots, cider, stretch pants….. Okay, stretch pants are year-round over here, sue me. But still, autumn is easily the greatest season for food. It’s September but here in DC, it’s still brutally hot. We cranked up the air today and brought in the new season with a super hearty, flavorful and filling soup.

When it comes to my comfort foods measurements are never exact. You go with the flow, you taste and adjust. You wiggle when you get it perfect. Well, I wiggle. I don’t know what you do.

I love any excuse to pull out Big Red, my large Le Creuset dutch oven (thanks Trina!). You want to use a large, heavy bottomed pot for this dish because it is a one-pot wonder. Everything is happening in that pot. Everything.

Ingredients:

Two large chicken breasts

3 spicy Italian sausages

4 garlic cloves

2 large carrots

3 celery stalks

1 small onion, or ½ of a large onion

½ green bell pepper

1 can of black beans

1-16 oz can of crushed tomato

1 carton of low-sodium chicken broth (always, always low-sodium)

Few tbsp of your preferred cooking oil

1 tsp of fish oil (don’t ask, just do it. Trust me. MAJOR NOM FACTOR)

Spices & such:

Kosher salt, pepper.

Garlic powder, onion powder, cumin, chili powder, paprika, crushed red pepper, oregano, parsley- thyme would work really well, too.

This is an example of measurem-who!? I just eyeball, but you can start with about a tsp of the first three spices, ½ tsp for the remaining ingredients, and adjust as you taste. Always taste, taste, taste!

 

Prepping is the name of the game. Chop up your veg right away. Just get it over with, when it’s go-time you can just dump it right in the pot and keep on moving.

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In your heavy-bottom pot over med heat, add about 2 tbsp of cooking oil. Add your sausage, I made little sausage balls. Allow the sausage to caramelize and brown, the bottom of the pan may start to change color. That is nothing but food’s way of saying, “hey, you. here’s some love”. Seriously, this is a good sign. You do not want the sausage to cook through. Transfer to a paper towel lined bowl.

If the pot is beginning to dry, add another tbsp of oil. Add your chopped chicken breast to the pan. Season with kosher salt and pepper. You want the chicken to brown up and add to the brown love marks on the pan. Once the chicken is mostly cooked, carefully transfer to a bowl.

In the very same pot, right on top of all of that #BrownLove, you’re going to add your holy trinity (onions, bell pepper and celery) and your carrot. Sprinkle a bit of kosher salt and stir. Allow the vegetables to sweat, they will become very aromatic. It’s intoxicating, really. When you smell the trinity you know major NOMS are about to occur.

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As the veg starts to sweat, you’ll notice the brown bits start to loosen up. Now, this is where magic happens.

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Once the vegetables start to soften,  you’re going to add your spices. Stir it up really well and just keep moving the veg around the pot. We don’t want to burn the spices, we just want to toast them a bit. Bring out some of that aroma and flavor.

 

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The veg will be releasing some moisture, which is why this doesn’t look dry. And, would you look at that!? The #BrownLove is mostly off of the pot and incorporated in the veg. FLAVOR! Now, you’re going to add a capful of red wine vinegar and a tsp of fish oil to this. You want to stir to incorporate. I will admit. This part is a bit funky, but it is adding some major nuance and umami.

(Umami. The sophisticated sister to Nom. You’re welcome for that useless and totally made up bit of information).

Now, you’re going to add your chicken broth and your crushed tomato. Stir well to incorporate. Bring the soup to a boil and then turn down low. Allow it to simmer for about 10 minutes, then you’re going to add your chicken and sausage back into the mix. The sausage and the chicken are going to finish cooking gently in the simmering soup. After about 5 minutes you can go on and add your beans. Simmer for 15-20 minutes.

 

soup5

That line of soup residue? That means the soup has reduced. That means the flavors are more concentrated. That means….Yes, you guessed it: NOM. At this point, you really just want to taste and tinker. More salt? More garlic? (The answer to more garlic is always “yes” in this house.) This is your dish, adjust as your tastebuds demand. I wound up adding a smidge more fish sauce and another pinch of salt.

Mason demanded a taste and told me it was “deeeeelicious.”

So, clearly it’s amazing.

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(Notice the darker color. Reduced -> concentrated flavor -> NOM)

 

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At the last minute I decided to serve it with some cornbread so I whipped some of that up. I’ll do a post on that another day. But just know this is some sweet, salty and moist conrbread. It’ll make you wanna cuss.

 

Wait. This is my blog.

This cornbread is good as shit. So is the soup. Trust me.

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© 2016 by Alexa Mason. All Rights Reserved