Tag Archives: quorn chik’n tenders

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

For as long as I can remember, my mom has always had an ever-growing collection of cookbooks. The extensive collection was (and probably still is) filled with local Hawai’i recipe books, Korean, Japanese, and Chinese cookbooks up the wa-zoo. There were books whose covers were aged, pages stained with various ingredients from when she cooked those particular recipes. When we went to the library, she almost immediately went to the cookbook section to scope out new books as well (a trait I have happily, apparently, inherited).

One of the cookbooks I lovingly recall is the original Moosewood Cookbook by Mollie Katzen, first published in the 1970’s.  The book was a gift to my parents when they married, from my grandparents. The original book contains handwritten recipes, colorless, hand-drawn pictures. (There’s a newer version of this cookbook, where color has been added and many of the recipes have been slightly altered.)

My mom had a handful of staple recipes she’d use from the Moosewood Cookbook. The pasta al cavolfiore (or spaghetti with cauliflower) was probably my most frequent request. The broccoli mushroom noodle casserole was another go-to favorite around our house. However, my top favorite recipe — the one I’d get most excited about when I saw the marinara cooking on the stove, and the cookbook laid out on the kitchen counter, was the vegetable lasagna.

A good lasagna is no small feat.  I think every aspect needs to be flavorful, but not so much that one part of the lasagna overpowers another layer of flavor. The following lasagna isn’t one you’ll find in the beloved Moosewood, but it’s a good one! This pesto lasagna is creamy, very filling and most definitely doesn’t lack in flavor.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Yields 6-10 servings.

Ingredients:
1- 16 ounce box lasagna noodles
4 ounces butter
1/4 cup all-purpose flour
8 ounces prepared basil pesto
1 1/2 cups No-Chicken broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup olive oil
2 shallots, minced
2 cloves garlic, minced
18 ounces Quorn Chik’n Tenders
1- 19.75 ounce can quartered artichoke hearts
16 ounces whole milk ricotta
2 eggs, beaten
8 ounces sun dried tomatoes, julienned
1 teaspoon salt
1/2 cup grated parmesan cheese
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 pound part-skim mozzarella cheese, shredded

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Directions:
Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Set aside until needed.

Prepare the sauce: In a large heavy-bottomed pot, melt the butter over medium-high heat. Whisk in the flour until a slight paste forms. Cook for 1-2 minutes. Whisk in the pesto, broth, milk and cream. Occasionally stir until the sauce thickens (6-8 minutes). Whisk in the one teaspoon of granulated garlic, teaspoon of salt, and half teaspoon of pepper. Reduce heat to low until the sauce is needed.

Prepare the Chik’n: In a medium pan, heat the 1/4-cup of olive oil over medium-high. Add in the shallots and minced garlic, then sauté until the shallots soften (3-4 minutes). Add the Quorn Chik’n Tenders and artichoke hearts. Sauté until the tenders are golden brown.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Prepare the ricotta: In a large mixing bowl, combine the ricotta, eggs, sun dried tomatoes, teaspoon of salt, parmesan cheese, tablespoon of dried thyme and the tablespoon of granulated garlic. Stir until well combined.

Preheat your oven to 350 degrees F.

Assemble the lasagna: In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce (4 noodles should work).

Next, add half of the tomato-ricotta mixture, spreading it over the layer of noodles. Add half of the Chik’n over the ricotta layer. Add 1/3 of the sauce over the Chik’n, followed by 1/3 of the shredded mozzarella. Repeat these layers again, then add one more layer of noodles, followed by the remaining sauce, then the remaining mozzarella.

Lightly oil a sheet of foil, then cover the lasagna, oil-side over the cheese. Place the whole pan on a baking sheet (in case of overflow). Bake the lasagna for 1 hour and 15 minutes, removing the foil for the last 15 minutes of cooking. Cool for 15-20 minutes before slicing.

Quorn

 

 

Meatless Monday: Fettuccine Alfredo with Vegetarian Chik’n

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Every now and then, I crave certain foods wherein I simply start off knowing, if I eat this, certainly it’ll satisfy my craving for the next year. Maybe the next 6 months. Fettuccine alfredo and homemade fried doughnuts are probably at the top of that list, hands down. If I weren’t too concerned about balancing my health and nutritional intake, perhaps I would eat doughnuts and fettuccine alfredo more frequently. Maybe even in the same day.Gasp!

But I do care, so when I give in to making either of these dishes, I know it’ll be well enjoyed. There is nothing low calorie, low butter, or low fat about fettuccine alfredo — let’s just be real.  Traditional fettuccine alfredo didn’t originally contain cream. Warm pasta was simply tossed with butter, parmesan cheese, and pepper. As the cheese melted from the heat coming from the pasta, a beautiful sauce formed. I do enjoy the rich creaminess that results in using cream, though.

I prefer dried fettuccine noodles to freshly made pasta, as the sauce is so incredibly rich that fresh pasta makes things much too heavy. Plus the dried noodles seem to hold up under this creamy sauce much better. The addition of Quorn Chik’n Tenders that have been sautéed in spices and herbs makes this a deliciously simple, filling, kid-friendly meal.

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Fettuccine Alfredo with Vegetarian Chik’n Tenders

Serves 8-10 people.

Ingredients:
18 ounces Quorn Chik’n Tenders (one and a half bags)
3 tablespoons olive oil
8 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red chili flakes (optional)
1 1/2 pounds dried fettuccine noodles
1/2 cup unsalted butter (1 stick)
1 1/2 cups heavy cream
1/2 cup whole milk
1 1/4 cup grated parmesan cheese
zest and juice from one lemon
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon dried parsley
small pinch of fresh nutmeg

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Directions:

Prepare the Quorn Chik’n:  In a large saucepan (I use one similar to this), heat the three tablespoons of oil over medium-high. Once the oil is hot, add the minced garlic and Quorn Tenders, gently tossing to coat everything with oil. Sprinkle in the 1/2 teaspoon of salt, 1/2 teaspoon pepper, dried basil dried oregano, and red chili flakes if you’re using them, and the lemon juice. Sauté until the tenders are lightly golden brown. Remove the cooked tenders from the pan.

Prepare the pasta: Cook the fettuccine to al dente, as per the directions on the pasta packaging. Drain, reserving about a half cup of pasta cooking water.

Prepare the sauce: In the pan you used to cook the Quorn Chik’n, pour the heavy cream and milk. Add in the stick of butter (you can cut it into smaller pieces for quicker melting). Occasionally stir the mixture until the butter has completely melted. Whisk in all of the parmesan, the lemon zest, half teaspoon of black pepper, salt, parsley and nutmeg. The sauce should almost instantly begin to thicken once the cheese is added.

Finish things off: Now that the sauce is nicely thickened, gently fold in the pasta. Once all the noodles are coated with the sauce, fold in the Quorn Chik’n Tenders. Serve immediately.

*For reheating, should you have leftovers: Cream based sauces can be tricky to reheat, as separation from the butter and cream naturally begins to happen. To reheat this pasta, add a few tablespoons of milk, half and half, or cream to a large sauce pan, bringing the temperature up over medium heat. Once the milk is warm, add in the leftover cold pasta. Gently break the noodles and sauce apart (not too quickly, as it’ll become easier as the pasta and sauce warm up). Gently fold the noodles into the added milk, occasionally stirring/folding all the ingredients together until the pasta is heated through. You can add more or less milk as needed, to reach your preferred consistency.

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Meatless Monday: Barbecue Chik’n Pizza

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Yesterday I posted a photo on my personal facebook page, of the loaded sandwich I was enjoying after a good workout. Later on, a friend inquired, “what do you do to stay so fit?” I thought about this, then responded by saying that for me the key is balance. Meaning, allowing myself to eat whatever I want within reason, but making sure I get a decent amount of exercise every week, too.

That hasn’t always been the case. I’ve struggled with various eating disorders for more than a decade of my life. As with most human emotions, it all comes in waves. Even now, at almost 30. The one thing I strive to do, however, is precisely what I think is key: aim for balance. You want to eat a carb heavy, rich, high-fat meal? Do it. Within reason. If I’m eating something super rich one day, the next I may opt for more salads or greens. I may add an extra 5-10 minutes to my originally planned workout. Mostly I’ve tried to stop feeling GUILTY for my eating choices and habits, because the reality is, generally I do keep it balanced day-to-day. I don’t feel the need to meticulously count the calories of everything I put into my mouth anymore, I eat sweets if my body’s craving them, I let myself have overindulgent days now and then.

So when my body says PIZZA, PIZZA, PIZZA! I try to oblige… This particular pie went over well with everyone, including both kids. It’s the one Silas requested the following afternoon when the leftovers were reheated. The real magic of this particular pizza is the sauce. While you could use a prepared barbecue sauce, I always enjoy making my own because it’s simply another way to add my flavor preferences. This pizza is just as delicious reheated the following day, so should you find yourself with leftovers, embrace them. :)

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Barbecue Chik’n Pizza

Makes one 13×18-inch pizza.

Ingredients:

For the dough:
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons active dry yeast
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup warm water
olive oil for pan

For the sauce:
1 cup ketchup
1/2 cup water
1/4 cup apple cider vinegar
2 1/2 tablespoons light brown sugar
1 tablespoon cane sugar
1/4 teaspoon fresh ground pepper
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon red chili pepper flakes (optional)

For the pizza:
2 tablespoons olive oil
1 cup Quorn Chik’n Tenders
1/2 a small red onion, cut into thin rounds
1/4 cup crumbled feta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh cilantro, chopped

Directions:

Prepare the dough: Stir together the flour, yeast, salt and sugar in bowl. Add the water, then use a spoon or your hands to mix everything together until blended into a ball of dough (this should take no more than a few minutes).

Cover the dough and let it rise at room temperature for about 2 hours. It may be slightly less than doubled in size.

Prepare the sauce: Whisk together all of the ingredients in a small saucepan. Bring to a boil, then reduce the heat to simmer. Cook for 20-30 minutes, stirring occasionally.

Prepare the pizza: Once the dough has risen, preheat your oven to 500 degrees F. Generously oil a 13×18-inch pan with olive oil. Dump the dough onto a lightly floured surface. Generously oil a 13×18 inch rimmed baking sheet with a good quality olive oil. Gently place a ball of dough on the pan, stretching and pressing it out toward the edges. If it springs back wait five minutes and then continue. The dough is very thin. If it tears, simply pinch it back together.

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In a small pan, heat the two tablespoons of olive oil over medium-high heat. Add the Quorn tenders, stirring to coat with the oil. Cook, stirring occasionally, until lightly golden brown. Add two tablespoons of the barbecue sauce, tossing to coat. Cook for 2-3 minutes, then remove from stove.

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Spread the remaining barbecue sauce over the pizza dough. Layer the Quorn tenders and sliced onion over the sauce, then top with the feta and mozzarella. Bake for 18-20 minutes until the edges are slightly charred and the cheese has melted completely.

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Allow the pizza to cool for 5 minutes, then sprinkle the chopped cilantro over the pizza, cut into squares and serve.

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