Saturday, January 03, 2009

green lasagna and thai roast chicken thighs

Here are a couple of recipes from our New Year's Eve supper. It's snowing again, and I have been sewing all day, with breaks for cooking. With the snow, I certainly have had plenty of time inside to cook, and family and friends around to enjoy it.

Thai Roast Chicken

2 lbs chicken thighs or drumsticks (bones in, skin optional)
1/4 cup lime juice
2 Tbs soy sauce
2 Tbs vegetable oil
3 Tbs Clubhouse Thai seasoning powder

Marinate the chicken in the lime/soy/oil/seasoning mix for 2 hours or longer. Arrange on 2 parchment-lined cookie sheets. Roast in a 350 oven for an hour or until golden and crispy.

Green Lasagna

9 whole grain lasagna noodles
1/4 cup fresh goat cheese
1/2 cup pesto
1/4 cup fresh grated parmesan cheese

Spinach Cheese filling
2 cups ricotta cheese
1 pkg frozen chopped spinach - thawed and excess water squeezed out
3 eggs
2 Tbs flour
salt and pepper

Whisk ingredients together.

White Sauce
2 Tbs butter
2 Tbs flour
2 cups milk
salt and pepper
Melt the butter. Mix in the flour. Over medium heat, stir in the milk. Stir over low/medium until sauce thickens. Add salt and pepper.

Cook the lasagna noodles in a large pot of boiling water to just barely done. Drain and pat dry on a towel. Grease a 9x13 casserole or cake pan and heat oven to 350F. Assemble lasagna in the following layers:

1) 1/2 cup of white sauce spread over the bottom of the casserole dish
2) 3 noodles - side by side to cover the bottom of the dish
3) half of the spinach cheese filling
4) half of the pesto and half of the goat cheese, dotted around
5) 1/2 cup of white sauce
6) 3 more noodles
7) remaining half of the spinach cheese filling
8) pesto and goat cheese (all that's left)
9) the last 3 noodles
10) final 1 cup white sauce to cover the top

Bake at 350F for about 45 minutes, then remove from the oven, and sprinkle the top of the lasagna with parmesan cheese. Return to oven for 15 minutes more. Lasagna is cooked when it is bubbly around the edges and slightly golden on top. Let sit outside of the oven 15 - 20 minutes before cutting and serving. (This makes a lot of lasagna, and is simpler than it sounds). Can be assembled one day ahead and stored in the fridge until you're ready to cook it.

That's all for now.

question: what do you like to cook?

mompoet - chicken caesar salads for supper tonight

1 comment:

Muhd Imran said...

I hate cooking, but love to eat.

This recipe smells terrific! You got me hungry.