Roasted Vegetable Lasagna #RecipeRedux

Roasted Vegetable Lasagna

Welcome to the December Recipe ReDux challenge! Every month The Recipe ReDux challenges its members to create healthier versions of recipes based on that month’s theme.

recipe redux
This month the Recipe ReDux celebrates its 42 month! So the challenge is:

Grab a Book & Cook
“To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.
(Of course, please don’t forget to give credit the original recipe – and change enough of the recipe to make it your own!)”

I’m presently working my way through a cookbook which subject matter is already dear to my heart. Eating locally produced foods and sustainability practices in our everyday lives.

Tasting The Seasons by  Kerry Dunnington.
tasting the seasons

On page 142 Dunnington offers a recipe for Roasted In-Season Vegetable Lasagna.

This was already a healthy dinner but I took it a bit further. I did away with the sauce, replacing it with fresh crushed tomatoes.

I cut back on the cheese and used part-skim milk cheese where I could.

I love the idea of using a large variety of  vegetables. This version contains potatoes, sweet potatoes, butternut squash, onions, eggplant and mushrooms.  A handful of spinach found its way in there too!

 

roasted lasagna plate

Roasted Vegetable Lasagna takes the best of what the season has to offer and serves up a tasty, unique dish every time!

 

Roasted Vegetable Lasagna
 
Vary the vegetables according to season for the best flavor and variety.
Author:
Ingredients
  • 6 sheets no bake or precooked lasagna
  • 1 28 -ounce can plum tomatoes in juice
  • 4 cups roasted vegetables, chopped
  • 1 cup part skim ricotta
  • 4 ounces fresh Mozzarella, thin sliced
  • ½ cup shredded Mozarella
  • 1 teaspoon Italian Seasoning
  • salt and pepper to taste
  • 1 teaspoon vegetable oil or cooking spray
Instructions
  1. Spray or oil one 8x8-inch glass baking dish.
  2. Add 2 no-bake sheets or cooked lasagna layer.
  3. Dot pasta layer with ⅓ cup ricotta, about ⅓ of the fresh mozarella.
  4. Add a layer of about a cup of roasted veggies. salt and pepper to taste.
  5. Crush whole tomatoes by hand. Add one cup tomatoes with juice. sprinkle with shredded mozarella.
  6. Repeat 2 more layers (noodles, cheese, veggies, tomatoes, shreds)
  7. Top with Italian seasoning.
  8. Bake covered at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until noodles are soft and cheese is melted.
  9. Allow to cool about 5 to 10 minutes before cutting.

About Recipe ReDux:

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Would you like to be a part of The Recipe ReDux? Apply here.

Explore what’s cooking with the Recipe ReDux!

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Beef Tenderloin Benedict #SundaySupper

Beef Tenderloin Benedict Setting
This post is sponsored by The Beef Checkoff. All opinions are my own.
A brunch with family and friends can be one of the most rewarding meals we can share. Just the word, “brunch” conjures up a picture of hungry, well-rested guests that skipped setting the alarm. That’s fine since they are on Holiday time.
You can make a brunch as formal or relaxed as you please. Personally I like to have the atmosphere relaxed but the food elegant.
A nice table setting and a special featured dish will make your guests feel special.
Beef brunch setting
I put out a table of nibbles like fresh fruit, cheese, veggies, relish tray and sweets. Don’t forget juices and a coffee bar.
Guests trickle in, but that’s okay because I keep the food warm in chafers or the oven and ready until they are ready to eat.
All this sounds like a lot of work.
In reality most of your meal can be made way ahead of time. Fruit, veggies and cheese can be prepared a day or so ahead. The same goes for a relish tray. Potato and pasta dishes can also be made ahead of time and reheated.
If you pick the right ingredients to serve in your featured dish you will definitely have it made.
Your star ingredient should be easy to cook. It should pair easily with breakfast recipes especially those with eggs. Your star should lend itself to a variety of sauces and condiments with ease.
Beef fits the bill perfectly.
The Beef Checkoff Logo

Besides all those great qualities, a 3 ounce serving of lean beef (150 calories and less than 4.5 grams saturated fat on average) helps power your day with Beef’s “Big 10″:
 Iron helps your body use oxygen.
 Choline supports nervous system development.
 Protein helps preserve and build muscle.
 Selenium helps protect cells from damage.
 Vitamins B6 and B12 help maintain brain function.
 Zinc helps maintain a healthy immune system.
 Phosphorus helps build bones and teeth.
 Niacin supports energy production and metabolism.
 Riboflavin helps covert food into fuel.

Serve Beef Tenderloin Benedict and your guests will think you’re spoiling them. Beef tastes wonderful combined with a béarnaise sauce served Eggs Benedict style with a poached egg on an English Muffin.
Beef Tenderloin Benedict
In reality beef tenderloin can be economical. One 12 ounce portion will make 4 servings. I used a wet aged Black Angus Choice Tenderloin Steak about one-inch in thickness and with less than an eighth-inch of fat cover.
beef tenderloin
I seared the steak on both sides then finished cooking it in a 325 degree oven until medium rare internal temperature was around 130°.
beef sear
While the beef cooks and then rests, you can prepare the rest of the dish.
Start by bringing a pan of water to a gently simmer and poach your eggs.
poached eggs
After you put the water pan on the heat, start your sauce.
Simmer your wine, shallots, vinegar, tarragon leaves and pepper until reduced to about a 1/4 cup.
beef shallot reduction
Strain through a mesh sieve and allow reduction to cool. You can toss out the shallots and peppercorns. These aromatics did their job and infused their flavors.
I use a blender to make Hollandaise, Béarnaise and any butter based sauces. Butter needs to be whisked in as a slow steady stream and honestly; the blender does a better job and doesn’t complain about a stiff wrist like I do!
eggs blender
When your beef is rested, eggs are poached, muffins are toasted and sauce is ready it’s time to assemble and enjoy!
Beef Tenderloin Benedict style (550x550)
Beef Tenderloin Benedict (550x550)

5.0 from 1 reviews
Beef Tenderloin Benedict
 
Author:
Ingredients
  • 12 ounces beef tenderloin
  • 4 eggs
  • 2 large English Muffins
  • ⅓ cup dry white wine
  • ⅓ cup white wine vinegar or champagne vinegar
  • ¼ cup finely chopped shallot (from about 1 medium shallot)
  • 1 Tablespoon fresh tarragon chopped plus whole leaves for decoration
  • ¼ tsp whole peppercorns (I use rough ground cracked pepper instead of traditional whole peppercorns)
  • 3 large egg yolks
  • 8 tablespoons unsalted butter (1 stick), melted
  • ½ teaspoon kosher salt
Instructions
  1. Seared the steak on both sides then finished cooking it in a 325 degree oven until medium rare internal temperature was around 130°.
  2. While the beef cooks and then rests, you can prepare the rest of the dish.
  3. Start by bringing a pan of water to a gently simmer and poach your eggs. After you put the water pan on the heat, start your sauce.
  4. Simmer your wine, shallots, vinegar, tarragon leaves and pepper until reduced to about a ¼ cup. About 5 minutes.
  5. Strain through a mesh sieve and allow reduction to cool before adding to blender. You can toss out the shallot mixture solids.
  6. Toast muffins. Butter toasted muffins if you like.
  7. Add egg yolks and blend on lowest speed about 20 seconds until blended.
  8. With the blender running, slowly pour hot butter into the blender and mix until thick and lemon colored.
  9. Slice steak horizontally into 4 pieces. Place one piece on each muffin.
  10. Top with a poached egg and a drizzle of sauce. Serve remaining sauce on the side.

 

Follow the Beef Let’s Celebrate Pinterest board for more exciting recipes made with your favorite cuts of beef.

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Enjoy these wonderful Holiday menu ideas using beef from the Sunday Supper Group.

Appetizers

Brunch or Breakfast for a Crowd

Main Dish

Potluck Style

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #FilltheCookieJar, #SundaySupper, bagel, berries, bread, Easter, herbs | Tagged , , , , , | 44 Comments

Gluten Free Soy Sauce @SanJTamari Review #ad

I received a free sample of San-J Organic Tamari Gluten Free Soy Sauce for review. I received no further compensation. All opinions are my own.
San-J soy sauce
All organic 100% soy based gluten free soy sauce? When San-J reached out to me to sample their San-J Organic Tamari Soy Sauce I had to try it!
I feel the best way to try a product is to taste test it.
soy sauce 1
So I put San-J Organic Tamari Soy Sauce to the test.
soy sauce 2
First up was brown rice. Normally a soy sauce can easily overpower the nutty flavor of brown rice. I found this sauce enhanced the rice while letting the rice flavor shine through.
Next was rice noodles. Rice noodles need a flavor boost. I feel this soy sauce would mix well with a rice noodle dish. The sauce clings without saturating the noodles.
Last but not least was the egg noodles. Of course this would nullify the gluten free aspect of the sauce but hey, for those who enjoy soy on noodles instead of butter or sauce, like me, it tasted great!
For more information on San-J Organic Tamari Soy Sauce, recipes and the rest of their fine products, visit their website: http://www.san-j.com/

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Foodie Friends Friday Linky Party #126

Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!

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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
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Our Hosts…
 

Marlys from This and That 

Tracy from Busy Vegetarian Mom 

Just a few more details…

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Have fun and check out some new friends!


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