Prosciutto & Roasted Vegetable Lasagna - the best almost vegetarian lasagna that you will ever have ....

Prosciutto & Roasted Vegetable Lasagna

The last time I made a lasagna it was really cold outside. I had been freezing my ass off for days so that morning I figured I may as well just stay in bed and keep warm and stay cozy.  This was very successful for oh - 45 minutes - but really one can only read so much ... boredom finally drove me out of my nest. I pulled on my pink sock slipper things you can buy everywhere for a dollar and put on my huge pink housecoat that is so fluffy but weighs less than a pound and makes me look like a Yeti's girlfriend then set out to make some coffee. Wine is great but it was before noon so I sought out my other favorite drink. In the morning I have only one simple requirement for my happiness - well two but they are so fundamental to my well being that I think of them as one - warmth and great coffee. I said one because it is all about comfort and comfort is one word. In any event I was all set - my housecoat warmed me and my coffee sustained me. I sat and sipped my coffee and started planning my supper. When it is cold, that is what I do. Plan my supper. It doesn't matter what time it is. Part way through my coffee I realized that it was actually quite warm in the house - actually I was sweating to death and it will show up on my heating bill at the end of the month - anyway I took off my Yeti costume and wandered about the house peering into the refrigerator and cupboards nosing around for ideas. I strolled into my office and started rifling through my cookbooks ... seeking inspiration ... something warm and comforting.  When the very air outside takes your breath away and leaves you gasping it is time for something warm and moist and flavorful ... some kind of comfort food casserole.

All of a sudden - I had an epiphany. It would have come sooner but it takes a few minutes for the coffee to kick in. I didn't need a cookbook to figure out what to have on this frigid day - there was really only one perfect food for such weather. One of my favorite foods in all the world - rich sumptuous lasagna, a simple green salad and toasted garlicky garlic bread.

I absolutely love vegetarian lasagna but I have found that it is almost always far to sweet for my tastes. While I love vegetables with all my heart when you combine sweet vegetables with a sweet tomato sauce you end up with something that is saccharine sweet masquerading as a savory dish. So I put some extra thought into which vegetables and sauces I would use and how I would prepare them. I also decided to add a bit of prosciutto for the bit of savory smokiness it imparts. So it is not quite vegetarian after all though it started out that way. The result was this fabulous lasagna which was absolutely perfect the first time!? It is what I have been seeking since the first time ...  don't ask - the gods were kind to me that day - probably because I was freezing my ass off and they took pity on me.

This lasagna is rich and hearty. It has lovely deep flavours and is utterly delicious - everything a winter lasagna should be. It is gently sweet and lovely, and balances the savory beautifully.

I love this lasagna utterly! There are 4 different layers here but none takes more than a few minutes to prepare. This is the best almost vegetarian lasagna I have ever had anywhere. You could easily eliminate the prosciutto completely if you want a fully vegetarian dish.

Prosciutto and Roasted Vegetable Lasagna

Tomato Sauce
1 large onion, diced
1 tablespoon olive oil
3 - 4 large cloves garlic, minced
2 tsp oregano
3 cups meatless tomato sauce, your favourite homemade or store bought
1/2 cup tomato paste

Fry the diced onion in the olive oil over low-medium heat until soft and translucent. Add garlic and oregano and cook 4-5 minutes more. Add tomato sauce and tomato paste. Cook 15-20 minutes. Take off heat and set aside.

Vegetable layers
1 medium zucchini, sliced into 1/4 thick coins
1 med-large eggplant, peeled and cut into 1" cubes
1 med red pepper, cut into 1" dice
2 cups fresh baby spinach (pack fresh spinach into cup to measure)

Pre-heat oven to 425 Fahrenheit. Spread zucchini coins on a non-stick cookie sheet (or a cookie sheet covered with non-stick foil) and spray or toss with 1 teaspoon oil.

Spread eggplant cubes on another non-stick cookie sheet and spray or toss with 2 tsp oil.

Roast in oven 5 minutes. Add the red pepper to the tray of eggplant. Continue cooking both trays for a total of 15-20 minutes. The vegetables should be cooked, soft but not without some firmness & texture. They will be rather dry - good (unless you added a lot of oil - don't). Set aside.

Béchamel Sauce
2 tablespoon butter
2 tablespoons flour
1/2 teaspoon of salt or to taste
1 cup milk
1/2 - 3/4 cup shredded mozzarella
1/4 cup fresh grated parmesan reggiano

In small saucepan melt butter. Once melted whisk the flour into the butter. Whisk and cook for 2-3 minutes to remove the raw flour taste. Add about half the milk. Whisk one or two minutes until it thickens. Add the rest of the milk. Whisk and cook until it thickens. Add the cheeses, stir for one minute then remove from heat. Add salt if needed and set aside.

Meat
6-8 slices prosciutto, your favourite - sliced 3"4 wide x 2" long

Cheese topping
1 1/2 - 2 cups grated mozzarella
1/4 cup fresh grated parmesan reggiano

Pasta
enough for 4 layers in an 8" x 8" square pan

I use a really thick amazing pasta - the thickest one I could find - bring salted water to a boil. Add a teaspoon or so of oil (to keep the pasta starch from causing the water to boil over). Boil the pasta sheets for about 10-15 minutes until cooked al dente (still has some firmness when you bite or press it between your fingers. It will continue to cook in the oven later).

Assemble the layers:
In a deep 8" x 8" baking pan spray or oil the sides of the pan then layer:
3/4 cup tomato sauce
1 layer pasta
all the zucchini
3/4 cup tomato sauce
1 layer pasta
all the béchamel sauce
1 layer pasta
all the eggplant and red peppers
3/4 cup tomato sauce
1 layer pasta
all the spinach
all the prosciutto
1/2 cup tomato sauce
the mozzarella then the parmesan reggiano

Place rack 1/3 up from oven bottom. Bake lasagna at 450 Fahrenheit for 45 minutes or until hot and bubbly and the cheese is lightly browned.
Let sit 10 minutes then serve.

Curried Red Lentil Soup

This is a lovely flavorful soup. If you are a 'Souper' (meaning you are addicted to soups) and lentils then this is the soup for you. If you don't - well - try it anyway. You may surprise yourself. It is a very quick soup to make - about an hour and has great texture and a full flavour. In spite of the curry powder it is not spicy just full of flavor. Like most soups it is great the first day and even more delicious the next day.

Curried Red Lentil Soup

(Adapted from the Chez Piggy Cookbook)

2 Tbsp butter
2 onions, diced
2 carrots, small dice
4 large cloves garlic, minced
2 Tbsp minced fresh ginger
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 c. red lentils
6 c. vegetable stock
1 1/2 c. coconut milk
1/4 c. fresh cilantro, chopped

Melt butter in large pot over medium heat. Add onions and carrots and fry 5 mins until onions are translucent. Add garlic, ginger, curry, cumin & turmeric & cook 5 mins. Add stock and coconut milk.

Add salt & pepper to taste. Simmer & stir about 40 mins until lentils tender. Stir in cilantro and cook 5 mins. Garnish with fresh cilantro.

A Classic to Sooth the Soul and Warm the Body - Comforting French Canadian Pea Soup ....

Pea soup is very Canadian.  Very.  It is thick and creamy & earthy.  A very simple tummy warming food (is there such a thing - I think there is) that is especially appreciated when it is cold outside and you feel the need for something simple and hearty and moist.  This recipe was submitted by a real live French Canadian.  Yes.  Canadian.  And French to ... so it's authentic. I mean I didn't actually ask for identification but she has an honest face.  And she speaks French better than I do.

Lovely with crusty bread sliced thickly and warmed in the oven then slathered with piles of butter.

Old Fashioned French Canadian Pea Soup

2 c. dried yellow peas
2-3 tbsp. vegetable or canola oil
1 large onion, chopped
8 c. cold water + water to soak peas
1 tsp. salt
2-3 pinches savory
1 ham bone with a bit of meat on it
1 c. carrots, sliced

In cold water, cover the peas and soak for 2 hours. Discard the water.
In large pot, heat the oil and saute the onion. Add drained peas, 8 cups of water, salt, savory, and ham bone. Cover and bring to a boil; reduce heat and simmer for 2 hours.
Add carrots and simmer for an additional 30 minutes, until the carrots are tender and the peas are mushy.
Serves 6-8.

More comfort food .... Middle Eastern Mujadarra

Mujadarra

Mujadarra is a simple comforting food.  Frequently it is made with no seasoning other than salt, pepper and the sweetness of piles of caramelized onions.  I like mine with a little seasoning - it is still delicately flavored but all the more lovely and fragrant with the addition of the spices.
The trick is to time the lentils and the rice to be ready at the same time.  There are two easy ways to ensure they are just right. The first method is to use rice and lentils that cook at about the same rate - such as red lentils and white basmati rice.  The second easy method is to simply cook the lentils and the rice separately until they reach the desired doneness then drain and combine them together with the onions and seasoning. I strongly recommend this - especially if you are not very familiar with the cooking times of the ingredients.  If you happen to be familiar with the lentils and rice you can cook them together. Lentils are difficult to time frequently as the older they are the longer they take to cook so ... it is probably best to cook them separately. Having said that I happen to cook mine together ...  Use your favorite lentils and your favorite rice and you will be sure to start off on the right foot and finish there to.  Some people like to use a soft rice like basmati.  Others like a brown rice for its healthy makeup and chewy texture.  Most recipes use regular long grain rice.  My favorite is a hearty firm rice so I use converted white rice. It is hearty, the grains are  large and it retains it's shape and firm texture and cooks in 15 - 20 mins.  There is a Mujadarra to suit everyone, so just use your favorite rice and your favorite lentils to make it exactly the way you want it.  Now that is comfort food.

1 c. green lentils
1 c. converted long grain rice
2 large yellow onions, chopped
1 large red onion, thinly sliced.
3/4 tsp gr. allspice
3/4 tsp gr. cinnamon
3/4 tsp cumin seed, smacked up roughly with knife
1 tsp salt to start
1/4 tsp black pepper

Fry the yellow onions in 1 tsp oil over medium heat until caramelized. Add allspice, cinnamon, cumin, salt & pepper. Put aside.
Rinse rice and lentils well and cook each separately until done then combine ( OR rinse lentils until water runs clear. Bring lentils in 3 c. water to a boil; then turn down to medium low and cook 20 mins. Remove from heat and set aside. Rinse rice until water runs clear. Add to lentils and bring to medium low heat.  Cover & cook for about 20 mins until almost done adding more water as necessary as it cooks. You still want a bit of bite to the lentils and rice. Remove from heat.) 
Add the caramelized onions with the spices & salt & pepper. Stir & let sit.
Fry the red onion in 1 tsp oil over med. heat, stirring frequently until caramelized with lots of darker, almost burnt bits. Taste & add more salt & pepper to taste.  Sprinkle fried onions over Mujadarra plus a little chopped parsley for colour & serve.

In the beginning Mom created comfort food ...

It only seems appropriate to kick off this blog with one of those foods that created this obsession in the first place.  Those foods we grew up on, the standbys the ones Mom used to make that gave you that warm feeling inside and the most wonderful taste sensations on your tongue.

We all have old favorites from our childhood and new favorites in our adulthood.  This is one of mine .... a lovely, oven baked pasta casserole with just a few simple ingredients.  The kind of comfort food that makes me keep on eating just for the delicious taste and texture long after I am full.  A simple pasta casserole cooked just right - a little 'al dente' with some sweet tomatoes and bathed in a lovely light creamy bechamel like sauce - but far easier to make.  

The crowning glory - well what else - a lovely blend of your favorite melty salty cheeses, cooked until the cheese is gently caramelized and sweet and gooey and crispy around the edges.

Comfort food at it's simplest but you don't have to be a god to enjoy it ...

Decadent Macaroni and Cheese

This is Rose Murray's recipe (wonderful comfort food recipes and more to) with a bit of variation to suit my tastes. This recipe is in almost all of her cookbooks - a testament to how much it is loved. If you tend to like your food salty you will definitely want to add more salt than noted. Also - don't be tempted to add extra pasta.

This is a finely tuned recipe and if you add more pasta you will wreck it.  So don't.

6 oz. macaroni (measure 3 1/2 c. when cooked)
1 1/2 - 2 c. grated cheese, half old cheddar & half mozzarella
1 - 14 oz. can diced tomatoes
3/4 tsp. sugar
3/4 tsp. yellow mustard
3/4 tsp. Worcestershire sauce
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. Tabasco sauce
dash pepper
1 small egg
1/4 c. + 2 Tbsp milk

Cook macaroni until al dente. Drain & pour into greased 8 c. casserole.
In small bowl shred cheeses & mix together.  In another bowl stir together undrained tomatoes, sugar, mustard, Worcestershire, thyme, salt & 1/4 of the shredded cheeses.  Pour over the pasta in the casserole dish & mix.  Sprinkle cheeses on top.  In small bowl stir egg w/ milk.  Pour egg & milk mixture over top of cheese.  Do not stir.   Step away from the casserole.  Tut! Tut!  I see you - put that fork down & step away .... farther ... a little farther.  ( far·ther –adverb 1. at or to a greater distance).  Okay.
Now slip it into the oven & bake it at 350 Fahrenheit for 30 - 40 mins until caramelized & delicious looking.  Let rest 5 mins. out of oven & enjoy with a lovely green salad.