Serves 4-6
- nonstick cooking spray
- 2 cups red pasta sauce
- 6 no-boil lasagna noodles
- 1/2 a 15 oz container ricotta cheese
- 6 oz goat cheese or shredded mozzarella cheese (1 1/2 cups)
- 1 tbsp Chianti or other red wine (optional)
- 1/4 cup finely shredded Parmesan cheese
- 1 cup roasted red sweet peppers, drained well and cut into strips
- Preheat oven to 350°F. Lightly coat a 2 qt square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tbsp Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
- Top with 2 more noodles, the remaining ricotta mixture, and the remaining peppers. Add 2 more noodles and the remaining sauce. Dot the top with remaining goat cheese and sprinkle with remaining Parmesan.
- Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.
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Serves 3-4
- 1 1/2 – 2 lb flank steak
- 2 tbsp ginger, minced
- 4 tbsp garlic, minced
- 1/2 cup soy sauce
- 1/3 cup red wine
- 3 tbsp honey
- cooking spray
- Prop open a large Ziploc bag and add ginger, garlic, soy sauce, wine and honey. Using your hands on the outside of the bag, mix well.
- Place flank steak in the bag and turn to coat. Place in refrigerator and marinate all day.
- Heat grill to medium-high heat and brush grill grate with cooking spray.
- Remove steak and discard marinade.
- Grill approximately 15 minutes for medium-rare, turning once. Transfer to a cutting board and slice against the grain into 1 inch slices to serve.
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Makes 4 servings
- 4 medium russet potatoes
- 3/4 cup plain yogurt
- 2 tbsp chopped fresh parsley
- 2 tbsp snipped fresh chives, divided
- 1/4 tsp salt
- 1 T-Bone steak (1 3/4 lbs), 1 1/2″ thick
- 3/4 tsp black pepper
- 1/2 cup chopped shallot or green onion
- 2 cups red wine or beef broth
- 1 tbsp balsamic vinegar (optional)
- Preheat oven to 400°F. Scrub potatoes well and pat dry. Pierce several times with a fork. Bake until tender, about 1 hour. In a small bowl, combine the yogurt, parsley, 1 1/2 tbsp of chives and salt. Mix well. Set aside.
- After potatoes have baked for about 30 minutes, spray a large skillet with vegetable cooking spray; heat over medium-high heat. Rub steak with pepper. Add to skillet; cook until browned, about 8 minutes per side for medium-rare. Place on a carving board; keep warm.
- Reduce heat to low. Wipe fat from skillet with paper towels. Add shallot to skillet; cook for 1 minutes. Add wine and vinegar. Boil until slightly reduced, about 8 minutes. Remove pan from heat.
- Remove steak from bone and thinly slice. Drizzle with sauce. Open potatoes; top with yogurt mixture and sprinkle with remaining chives. Serve immediately.
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Makes 6 servings
- 6 (4 to 6-ounce) filet mignons
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons cold unsalted butter
- 1 onion, thinly sliced
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- 2 1/2 cups dry red wine
- Preheat grill to medium-high heat.
- Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.
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