Bison Lasagna

Ingredients

1/2 lb ground bison
1 onion,chopped
8 garlic cloves, peeled and minced large tomatoes, peeled, seeded and chopped
1/4 cup reduced sodium beef broth or beef stock
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
1/4 teaspoon ground black pepper
2 cups nonfat ricotta cheese
1 cup chopped fresh basil
1/2 cup chopped sun-dried tomatoes, packed without oil
2 tablespoons grated Parmesan cheese
24 cups water
9 dried lasagna noodles
1-1/2 cups grated mozzarella cheese

Method

  1. Preheat an oven to 350°F (180°C). Coat a 13-by-9-inch baking dish with nonstick cooking spray.
  2. Coat a large nonstick frying pan with nonstick cooking spray and set over medium heat. Add the bison, the onion and half of the garlic and saute until the meat is browned and no longer pink, about 5 minutes.
  3. Stir in the chopped tomatoes, broth or stock, oregano, rosemary and pepper. Bring to a boil, reduce the heat to low and simmer, uncovered, until the sauce has thickened, about 10 minutes. Remove from the heat.
  4. In a food processor with the metal blade or in a blender, combine the ricotta cheese, basil, sun-dried tomatoes, Parmesan cheese and remaining garlic. Process until smooth.
  5. In large pot over high heat, bring the water to a boil. Add the noodles and cook according to the package directions or until al dente, about 10 minutes. Drain.
  6. In the prepared pan, layer 3 noodles, half of the ricotta mixture, one-third of the meat sauce and one-third of the mozzarella.
  7. Repeat the layers, using 3 noodles, the remaining ricotta mixture, half of the remaining meat sauce and half of the remaining mozzarella.
  8. Top with the remaining noodles, the remaining meat sauce and the remaining mozzarella.
  9. Bake, uncovered, until bubbly and golden on top, 35-45 minutes. Cool for 10 minutes before slicing.
  10. To serve, divide among 6 individual plates.

Makes 6 servings.

Source: Cooking for Healthy Living

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Tortellini with Bone Marrow Broth

Ingredients

Broth

2 pounds meaty bone marrow or beef bones, cut into pieces (see Notes)
1 yellow or white onion, halved and charred (see Notes)
2- to 3-inch knob fresh ginger, sliced into 5 or 6 quarter-size pieces
2 cloves garlic
2 star anise
1 bunch fresh flat-leaf parsley stems (use the leaves for the tortellini filling)
Pinch of kosher salt
2-1/2 tablespoons fish sauce

Pasta

2 cups all-purpose flour
2 large eggs
2 tablespoons bone marrow, melted, or olive oil (optional)
1/2 teaspoon kosher salt

Filling

1 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
leaves from 1 bunch fresh flat-leaf parsley, chopped
2 large eggs
1/2 teaspoon fresh lemon juice
pinch of freshly grated nutmeg
pinch of kosher salt
pinch of freshly ground black pepper
onion flowers, for garnish (optional)

Method

  1. To make the broth, preheat the oven to 375°F.
  2. Spread the marrow bones on a baking sheet and roast until the bones brown and the marrow softens, 8 to 10 minutes.
  3. Remove the marrow bones from the oven and scoop out 2 tablespoons marrow if using it for the pasta dough.
  4. Transfer the roasted marrow bones to a stockpot and add the onion, ginger, garlic, and star anise. Pour 1 gallon water over these ingredients and then add the parsley stems and salt. Bring to a rapid simmer over medium-high heat, but do not boil.
  5. Reduce the heat and simmer for about 1 hour.
  6. Strain the stock through a colander and return the broth to the pot. Discard the solids.
  7. Add the fish sauce to the broth and bring to a rapid simmer over medium-high heat. Let the broth simmer briskly until reduced by one-third, about 10 minutes. Season to taste with salt, if necessary.
  8. To make the pasta, pour the flour onto a clean work surface and make a well in the center.
  9. In a small bowl, mix the eggs, 2 tablespoons water, the marrow fat, if using, and salt. Pour the mixture into the flour well. Using two fingers, slowly incorporate the flour into the wet mixture until all of the liquid is absorbed and a supple dough is formed.
  10. Gather the dough into a ball and flatten into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour to rest.
  11. Alternatively, put the flour in the bowl of a food processor fitted with the metal blade. With the motor running, pour the wet ingredients through the food tube. The dough is ready when it starts to pull away from the sides of the bowl.
  12. To make the filling, in a mixing bowl, stir together the ricotta, Parmesan, parsley leaves, one of the eggs, the lemon juice, nutmeg, salt, and pepper.
  13. Take the pasta dough from the refrigerator and roll it into sheets using a pasta machine.
  14. Alternatively, knead the dough on a lightly floured surface for 6 to 8 minutes and then roll into sheets with a rolling pin until they are about 1/8 inch thick (a little thicker won’t matter).
  15. In a small bowl, stir together the remaining egg and 1 teaspoon water.
  16. Cut the pasta into 4-inch rounds with a cookie cutter or the rim of a glass. You will have about 25 rounds.
  17. Lay them on a floured work surface and scoop a small amount of filling in the center of each round. Brush the edges of the dough with the egg wash and fold in half to seal. Put a finger in the center of the seal and fold the dough back around your finger. Fold the edges down to form a tortellini shape.
  18. Bring a large saucepan of lightly salted water to a boil over medium-high heat. Drop the tortellini into the water and cook until they bob to the surface, 3 to 4 minutes.
  19. Put 4 to 6 tortellini in each shallow serving bowl and pour the hot broth over them. Serve right away. Garnish with onion flowers, if desired.

Makes 4 to 6 servings.

Notes:

  • Bone marrow is found inside the long bones of animals. It’s soft, yellowish, and mostly fat and is appreciated by meat eaters the world over for the richness and full flavor it brings to any number of dishes. Beef marrow is the most common in the United States. Ask the butcher to cut the bone marrow bones into 2- to 3-inch lengths.
  • To char the onion halves, put them cut side up in a small roasting pan and slide them under a preheated broiler. Let them cook until they darken and char around the edges, about 5 minutes. You could also char them by holding them with long-handled tongs over an open gas flame.

Source: So Good

Chinese Hot and Sour Noodle Soup

Ingredients

6-1/2 oz fresh Shanghai noodles
6-1/2 oz chicken breast fillet, cut into very thin strips
2 tablespoons garlic and red chili paste
2 tablespoons light soy sauce
1/2 teaspoon ground white pepper
4 fresh shiitake mushrooms, stems removed, caps thinly sliced
3-1/2 oz enoki mushrooms, trimmed and separated
1 (4 oz) fresh baby corn, cut into quarters lengthways
2 tablespoons Chinese black vinegar
2-1/4 oz black fungus, roughly chopped
6-1/2 oz firm tofu, cut into 1-inch cubes
3 eggs, lightly beaten
2 tablespoons cornstarch
1 teaspoon sesame oil
spring onions, thinly sliced on the diagonal in long strips, to garnish

Stock

3 lb chicken bones, washed
2 (1/2-inch) slices fresh ginger
4 spring onions, white part only, bruised

Method

  1. To make the stock, put the chicken bones and 15 cups water in a large saucepan and bring to a simmer, but do not boil. Cook for 30 minutes, removing any scum that rises to the surface. Add the ginger and spring onion and simmer gently, partially covered, for 3 hours. Strain through a fine sieve and allow to cool. Cover and refrigerate overnight. Remove the laver of fat from the surface.
  2. Cook the noodles in a large saucepan of boiling water for 4-5 minutes, then drain and rinse.
  3. To make the soup, pour 8 cups of the stock into a non-stick wok, bring to the boil over high heat, then reduce the heat to medium, add the chicken, garlic and chili paste, soy sauce and white pepper and stir well. Simmer, covered, for 10 minutes, or until the chicken is cooked.
  4. Add the mushrooms, corn, vinegar, black fungus and tofu, season with salt, return the lid to the wok and simmer gently for 5 minutes — do not stir.
  5. Mix the cornstarch with 4 tbsp water. Add to the soup with the noodles, return to a simmer, then pour the eggs in a very thin stream over the surface.
  6. Turn off the heat and stand for 10 minutes before gently stirring in the sesame oil.
  7. Divide among the serving bowls and garnish with the spring onion strips.

Makes 6 servings.

Source: The Essential Wok Cookbook

Greek-style Lamb Meatballs

Ingredients

1/3 cup instant couscous
1/3 cup chicken stock
300 g ground lamb
1 tablespoon honey
1 teaspoon finely grated lemon rind
1 teaspoon chopped rosemary leaves
sea salt and cracked black pepper
80 g feta, coarsely chopped
flatbread, hummus, baby spinach leaves, mint leaves and halved cherry tomatoes, to serve

Method

  1. Place the couscous in a bowl and pour over the hot stock. Cover with plastic wrap and stand until the stock has been absorbed.
  2. Combine the couscous, lamb, honey, rind, rosemary, salt and pepper and mix well. Stir in the feta.
  3. Shape the mixture into 1/3-cup flat patties.
  4. Heat a non-stick frying pan over medium heat. Add the patties and cook for 4-5 minutes each side or until cooked through.
  5. To serve, place flatbread on serving plates and spread with hummus. Top with spinach, mint, tomato and the meatballs.

Makes 2 servings.

Source: Donna Hay

Japanese Udon Miso Soup with Chicken

Ingredients

8 dried shiitake mushrooms
13 oz fresh udon noodles
4 cups good-quality chicken stock
1-1/4 1b chicken breast fillets, cut into S/8-inch thick strips
10 oz baby bok Choy, halved lengthways
2 oz white miso paste
2 teaspoons dashi granules
1 tablespoon wakame flakes or other seaweed
5 oz silken firm tofu, cut into 1/2-inch) cubes
3 spring onions, sliced on the diagonal

Method

  1. Soak the mushrooms in 1 cup boiling water for 20 minutes. Squeeze dry, reserving the soaking liquid. Discard the woody stalks and thinly slice the caps.
  2. Bring 8 cups water to the boil in a large saucepan and cook the noodles for 2 to 3 minutes, or until tender. Drain immediately and rinse under cold water. Set aside.
  3. Pour the stock and 4 cups water into a wok and bring to a boil, then reduce the heat and simmer.
  4. Add the chicken and cook for 2-3 minutes, or until almost cooked through.
  5. Add the mushrooms and cook for 1 minute.
  6. Add the bok Choy and simmer for a further minute, or until beginning to wilt, then add the miso paste, dashi granules, wakame and reserved mushroom liquid. Stir to dissolve the dashi and miso paste. Do not allow to boil.
  7. Gently stir in the tofu.
  8. Distribute the noodle among the serving bowls, then ladle the hot soup over them. Sprinkle with the spring onion before serving.

Makes 4 to 6 servings.

Source: The Essential Wok Cookbook