KITCHEN UTENSILS
6 single serving size oven-safe ramekins
1 food processor (or blender)
1 sheet tray
2 pans
INGREDIENTS
1 ½ pieces of whole wheat lasagna pasta per serving
Butternut puree:
1 butternut squash: peeled, seeded, and cut cubed
2 cups water
¾ tbsp ground cinnamon
1 tsp nutmeg
½ tsp ground clove
1 tsp raw honey (optional)
1 tsp of butter or alternative
Basil Sauce:
1 bunch of fresh basil, minced
1 clove fresh peeled garlic, minced
1 ½ cups low fat organic milk
1 tbsp unbleached flour (optional)
½ tsp extra virgin olive oil
salt + pepper to taste
Ricotta Mix;
1 cup ricotta
1 egg
Extra:
1 cup fresh mozzarella |
DIRECTIONS
Preheat oven to 400 degrees F.
In a medium size pan add the butternut squash and water, bringing to medium high- high temp. (While water is beginning to heat… begin basil sauce)
Sustain heat until squash obtains a “mash-able” texture (you can check this by removing a piece of squash from pan and smashing with spoon). Add remaining water and squash to food processor. Add spices and honey to food processor. Process squash until a smooth puree is achieved. Stir in butter. Adjust flavor with spices to liking. Set aside.
In another medium size pan add extra virgin olive oil and garlic and bring to medium heat until garlic becomes aromatic. When garlic is ready, add milk then basil to the pan, blending constantly with whisk. Simmer sauce until it has reduced to a texture that can coat a spoon… medium thickness. If this is not happening, whisk in flour and slightly turn up heat until desired texture is achieved. When texture is achieved, set aside.
In a small mixing bowl, combine ricotta and egg. Set aside. Take cooked pasta noodles and lay flat on clean service. Using the top edge of ramekin as “cookie cutter”, begin to cut circular shapes out of pasta. Each serving needs approximately 3 circular pieces each.
Layer:
Each ramekin starts with a circular piece of lasagna noodle as base.
Add a scoop of squash puree.
Add spoon full of basil sauce.
Add tbsp of ricotta.
Top with another piece of pasta.
Repeat until ramekin is full.
Top with mozzarella.
Put ramekins on sheet tray and pop in oven. Cook at 400 degrees for 20-30 minutes. Let cool at least 15 minutes before serving
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INGREDIENTS
2 red delicious apples
2 bosc pears
1 ½ tbsp raw honey
1 tbsp minced ginger
3 tbsp lemon juice (fresh)
¼ cup dark raisons
1 tsp. Butter
¼ cup pistachio, chopped finely
pinch of ground cinnamon
4 cinnamon sticks for décor
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INSTRUCTIONS
Slice apples and pears thinly, maintaining original length.
Place in medium bowl, mix in raisins.
In small bowl whisk honey and lemon and ginger.
Pour lemon, honey, ginger mix over fruit.
On stove, bring skillet to high heat.
Add butter.
Quickly add pears and apples to skillet, stirring with wooden spoon immediately.
Stir until honey begins to thicken.
Remove fruit from skillet.
Serve warm or chilled, sprinkling cinnamon and chopped pistachio over salad just before serving.
Garnish with cinnamon stick. |
