FALL COOKING

Spinach Lasagna

I've gotten some of my mojo back as far as cooking, and thinking about and reading recipes. I attribute it to the break in the weather. This summer's heat did me in and changed my mind on whether I could live in Austin or Santa Fe and just stay inside during the heat of the day. That gets old and I get stale.

We've enjoyed a couple of old favorites and I've tweaked a couple of recipes for tonight--the spinach lasagna and marinara sauce. CA prefers red sauce with meat or an Alfredo with his spinach lasagna, but I am liking the marinara sauce's subtle basil flavor with the spinach lasagna. And, the sugar is a nice touch--probably because commercially prepared spaghetti sauce (which CA uses when he makes his version of bolognese) definitely has sugar added.


ACORN SQUASH
w/ WILD MUSHROOM-CRANBERRY STUFFING
[adapted from Bon Appetit, October 1995]

1-1/2 lb Acorn squash, halved lengthwise and seeded
1/2 Cup Dried cranberries or cherries
1/4 Cup Hot water
4 T. Butter, divided
4 oz. Fresh wild mushrooms, stemmed and chopped
1/4 Cup Onion, chopped
1 tsp. Dried sage, crumbled
1/2 Cup Fresh whole-wheat breadcrumbs
1/2 Cup Walnut halves, toasted and roughly chopped
Salt and pepper


1. Preheat over to 425 degrees.
2. Place squash cut-side down in 8x8x2 glass baking dish.
3. Cover dish tightly with plastic wrap.
4. Microwave on high 10 minutes.
5. Pierce plastic to allow steam to escape.
6. Uncover and turn squash halves cut side up.
7. Season with salt and pepper.
8. Combine cranberries and hot water in small bowl.
9. Melt 3 T. butter in heavy, medium sauce pan over
medium heat.
10. Add mushrooms, onion, and sage; saute until beginning to
soften, about 5 minutes.
11. Add breadcrumbs and stir until crumbs brown lightly,
about 3 minutes.
12. Mix in cranberries with soaking liquid.
13. Season to taste with salt and pepper.
14. Mix in toasted walnuts.
15. Mound stuffing into squash halves.
16. Dot with remaining 1 T. butter.
17. Bake until heated through and crisp on top,
about 10 minutes.

TOMATO-BACON and GOAT CHEESE PASTA SAUCE
4 - 6 slices Bacon, cut into 2" pieces
2 Shallots, peeled and chopped or
1/3 cup Red onion, finely chopped
2 lrg. Garlic cloves, minced
1  28 oz. can Tomatoes, peeled and chopped
1  6 oz. can Tomato sauce
2 T. Dried tarragon
1 T. Sugar
Red pepper flakes, to taste
1/2 lb. Pasta (I like rotini for this sauce.)
4 oz. Goat cheese

1. Cook pasta al dente, according to package directions.
2. Brown bacon, drain and reserve drippings.
3. Sauté onions in bacon drippings, stir in minced garlic.
4. Add tomatoes and tomato sauce, tarragon, sugar, and red pepper flakes.
Simmer until sauce thickens.
5. When pasta is al dente, stir goat cheese into hot, drained pasta.
6. Top pasta with sauce; sprinkle bacon bits over top.

SPINACH LASAGNA
1/2 lb. Lasagna noodles
1 T. Olive oil
1 tsp. Salt
2 cups Ricotta cheese
6 oz. Mozarella cheese, grated
2 oz. Parmesan cheese, grated
1 Egg
1 T. Parsley, chopped
1/2 tsp. Dried oregano
1/4 tsp. Pepper
1 tsp. Salt
2 - 3 cups Baby spinach

1. Bring water to a boil; add 1 tsp. salt and 1 T. olive oil.
2. Add 12 - 14 lasagna noodles and cook 10 - 12 minutes.
3. Meanwhile mix together cheeses, egg, parsley, oregano, salt, and pepper.
4. Overlap two noodles, top 1/3 cheese mixture, then 1/3 of baby spinach.
5. Repeat two more times, ending with three noodles on top layer.
6. Press down tightly into pan.
7. Sprinkle additional Parmesan on top, if desired.
8. Bake at 350˚ for 40 - 45 minutes or until cheese is bubbly.

NOTE: My current favorite lasagna pan is a 4-1/2" x 12" bread pan.

MY MARINARA SAUCE
2 T. Olive oil
1/2 cup Sweet onion, chopped.
2 lrg. Garlic cloves, minced
1  28 oz. can Tomatoes, peeled and chopped
2  6 oz. cans Tomato sauce
2 T. Dried tarragon
1 T. Dried oregano
1/2 cup Fresh basil, shredded
1 - 2 T. Sugar (Taste and adjust.)

1. Sauté onions in olive oil, stir in minced garlic.
2. Add tomatoes and tomato sauce, tarragon,oregano, basil, and sugar.
3. Taste and adjust seasonings.
4. Simmer until sauce thickens.
5. Taste and adjust seasonings.