Tomato, Tomahto

My step-sons are way way into Garfield comics. And Joe told me he thought Garfield was like the funniest thing ever, when he was a kid.

Well I thought he was funny too but not like they do. Maybe it’s a boy thing. They almost always get a new Garfield book when we go to the library and then they battle over who checked it out so that they know who gets to read it at bedtime. It’s such a kid thing.

Well what I am way way into is comfort food that is comfortable in it’s own skin because it’s healthy without skimping on the good stuff. Like lasagna with a whole bunch of veggies.

I made a really amazing version of this classic last night, and I think Garfield would have approved even though it wasn’t your traditional tomato and ricotta style dish.

The kids approved too, considering how many unlasagna-like things were in it. Pine nuts, kale, onions. And squash. A big heaping serving of it: as much as the noodles or more. Because I like to go easy on the noodles, even though they are really my one true love. They even asked for seconds.

And you know, what would a lasagna night be without a big bowl of Caesar salad, complete with homemade croutons (made from a few rolls leftover from the first time I baked with my sourdough starter) and freshly grated parm. I normally don’t eat this kind of salad because I like salads with a lot of stuff in them, but we had it last week when we went for dinner at a friends and I just needed more, you know? If that’s wrong, then I don’t want to be right. I made myself feel better about how bad it can be for you by making the dressing myself. The boys wanted seconds on croutons too, of course.

And I couldn’t say no because I’d been eating them straight off the pan for like 10 minutes before dinner.

There might be some lasagna purists out there among you, who say that it should always be the traditional thing. And maybe you would say that this is just a casserole with some noodles in it. But I say to you “Don’t be so quick to judge! Lasagna loves you no matter what.” So you should try this dish, no matter what. After all, potato, potahto. Let’s just drink a glass of wine.

What? Those aren’t the lyrics?

Butternut Alfredo Lasagna
Makes one 9×13″ pan

2 lbs butternut squash, peeled and sliced in 1/8″ slices. You could sub another squash here, but the butternut makes nice big slices so that’s why I went with it.
1/2 box lasagna noodles
1/2 bunch kale of choice, or about 4 loosely packed cups, roughly chopped or torn
1 jar alfredo sauce (Yeah, I cheated. Sorry.)
2 medium sized onions
2 cups grated parmesan, more or less depending on your tastes
freshly grated nutmeg, about 1/2 a nut
1/2 cup toasted pine nuts
salt to taste
white wine, about 1/2 cup

Heat a large skillet oven high heat, and when it’s good and hot add a splash of olive oil. Toss in the squash slices, add a pinch of salt and the grated nutmeg, and let them cook, stirring occasionally, until they start to soften and some of the pieces are getting browned. Put into a bowl and set aside.

While the squash cooks, prepare the noodles. Just follow the directions on the box for al dente, but subtract like one extra minute so they are very al dente. After draining them run cool water into the pot so that they don’t stick together while you prepare the rest of the ingredients.

After taking the squash out of the pot reheat it and add another tiny splash of oil. Toss in all the onions and cook till nice and brown and soft. Deglaze the pan with the wine and let it reduce by about half. It will go pretty fast, so add more if it evaporates too quickly. Then add the kale. Cover and let steam for a couple of minutes, until it’s just soft, then give it all a good stir and turn off the heat.

Coat the bottom of your dish with a couple of table spoons of alfredo sauce and top with a layer of noodles. Next add half the kale and onions, 1/2 the pine nuts, then a handful of grated cheese following that with a layer consisting of 1/3 of the squash. Spread the pieces of squash out to make a flat surface for the sauce to go on, then spoon about 1/2 a cup of alfredo, more if you need it, on to that and spread it thin. Next go back to noodles, and do another round all the way through, using the remaining half of the kale. Once you get to the top layer of noodles, add the remaining squash, top with whatever sauce you have left in the jar and the rest of the cheese. Give it another good grating of nutmeg all over and let it sit for 1/2 hour or so, at room temp, so the noodles can absorb some of the sauce.

While the lasagna sits, heat up the oven to 350ºF. Put the lasagna in the lower third of the oven and bake for about 1 hour, or until it’s bubbly and getting browned on top. Let stand for 10-15 minutes before serving. I know it’s hard to wait, but seriously the lasagna will be sooo much better if you do. Mostly because you won’t have burned your mouth with molten hot cheese and you’ll be able to taste it.

It’s even better the next day. Promise.

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Something Fresh

Thursday was a hard day in computer land if you live in my house and your name is Venessa. My computer completely wacked out and had to be restored from a back-up that wasn’t quite complete.  Joe had to retrieve about 200 pictures from my camera card from over the last 3 weeks. I’m really really glad he knows a thing or two about computers. More than this guy at least.

I also had a lot of trouble getting somethings right in a post I was doing. It took me all afternoon to get it written and put pictures in, and when it finally came time to check the final draft I realized thatmuch of the formatting was way way off. This has been happening more and more over at blogspot and while I have been happy there, I decided it was just time for a change. There’s been too much frustration in my life lately, and that was one area I had some control over. Hopefully the transition goes smoothly.

That post was a recipe for a hearty muffin full of fiber and protein, and since I’m getting a fresh start in this fresh year and I already have been posting a little bit about eating light, I thought I would post this quick soup. It’s bright and rich at the same time. It’s incredibly flavorful and also incredibly easy on the waistline. Maybe your waist will look like this bulb of fennel’s if you eat it a lot.

Fennel (one of my favorite foods for like the past, oh, 2 or 3 years) and bright green apples go in, alongside a hit of fresh thyme and some other minor players. I didn’t really have a recipe but I imagine it would be good with pretty much whatever proportions you like, as long as you remember to balance it out in the end with the lemon juice to brighten it up. At least as bright as this friend’s plumage

I took it on a picnic to the zoo on Friday, in some borrowed thermoses. It was so nice to have a little cup of warmth after tromping around and making all the animal sounds out in the cold of an early January day. Topped with a little dollop of greek yogurt and a few more thyme leaves, it really hit the spot.

(I didn’t have anything witty to say about soup in cups. Sorry.)

Fennel and Apple Soup with Thyme

  • 2 bulbs fennel, fronds removed
  • 2 carrots
  • 1 green apple
  • 1 stalk celery
  • 1 large sprig fresh thyme or about 1 tsp dried, plus more for garnish
  • 2-3 cups veggie stock
  • 1 small winter squash, flesh only (I used a Delicata)
  • 1 lemon, juiced
  • plain greek yogurt to garnish, optional

Roughly chop the fennel, celery, carrots, apple and squash. I didn’t peel anything except the squash, just chop it. Put it all in a pot and cover with stock. Add the thyme and a dash of salt, cover and let simmer. Once everything is pretty soft, after about 15-20 minutes, turn off the heat and puree completely either in batches in a blender or with an immersion blender. If it’s too thick you can add a little more stock, or if you like a thicker soup bring it back to a boil and then simmer on low for a little bit until it’s a consistency you like. Add about half the lemon juice and then taste, adding more salt or more lemon juice if you like.

Ladle into bowls and garnish each with about 1 Tbsp greek yogurt or so, and a sprinkling of thyme.