Tipsy Asiago Chicken Noodles

Asiago Chicken Noodles

Before we begin, let me clarify something.  This recipe does not contain any alcohol.  Rather, it was I who contained alcohol when I made it.  When you have your first few days of spring here in St. John’s, where the temperature goes up to the double digits (even 10 is sufficient) and it’s sunny ALL DAY, then the whole city mysteriously sells out of beer.  And I’m not even joking.  So this recipe came after a beer and a half on a day where I had forgotten my lunch.  As a result, I didn’t measure a darned thing.  Not that I usually measure anything anyway.

First let’s work on our component parts.  Chop up about 2 broccoli florets.

Asiago Chicken Noodles

Steam them for a few minutes until they’re bright green.

Asiago Chicken Noodles

Slice up 2 boneless, skinless chicken breasts.

Asiago Chicken Noodles

Sauté them with a bit of garlic and olive oil until they’re cooked through.

Asiago Chicken Noodles

Boil up some egg noodles until tender.

Asiago Chicken Noodles

If you have them (I didn’t), I would also recommend chopping up and cooking some mushrooms, as well, to complement the cheese and to add flavour to the chicken.

And the sauce is easy peasy.  Start with grating up some asiago, or whatever cheese you like.  In hindsight, the Pie and I think we would temper the asiago with something a little more mild, like a white cheddar.

Asiago Chicken Noodles

Finely chop 1 onion.

Asiago Chicken Noodles

Plop that in a small saucepan with a dollop of butter and another dollop of garlic.

Asiago Chicken Noodles

Sauté the onions until they are translucent.

Asiago Chicken Noodles

Add in about 2 tablespoons flour and stir that around to get all the onions coated in flour.

Asiago Chicken Noodles

Pour in some milk, and stir to thicken.  Add in a bit more milk, then add the cheese and stir it in until it’s all melted.

Asiago Chicken Noodles

Toss your broccoli (mushrooms) and chicken in the pot with the cooked, drained egg noodles and toss that around.

Asiago Chicken Noodles

Add the sauce and toss to coat.  Serve immediately.  Serves six.

Asiago Chicken Noodles

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Tofu Feature Month: Roasted Vegetable Lasagna

Tofu Lasagna

Today we are going to use tofu to replace ricotta cheese in a healthy and hearty lasagna.  This recipe makes for 2 dishes of pasta, so you can freeze one and then thaw it for cooking at a later date.

Start with your roasting vegetables.  Preheat your oven to 450°F.

Slice up 2 Italian eggplants (or one small regular one), 1 zucchini, and 2 red peppers.

Tofu Lasagna

Make the pieces relatively small so you don’t have to cut them up too much when you eat them.

Tofu Lasagna

Plop those in a roasting pan and drizzle lightly with olive oil.  Toss thoroughly and roast for about 20-30 minutes, stirring about halfway through, until everything is tender and fragrant.  Reduce the heat of the oven to 350°F if you are planning on cooking your lasagna right away.

Tofu Lasagna

Next, chop up about half a large yellow onion, and about a dozen mushrooms.  Sauté those suckers in a large saucepan with a wee bit of olive oil until they are tender as well.

Tofu Lasagna

Add the roasted vegetables and stir them around.

Tofu Lasagna

Pour in 2 jars tomato-based pasta sauce and mix that around to warm everything up.  I only used one jar of sauce in this recipe and didn’t have quite enough sauce to cover everything, so I definitely recommend two jars.  Add in a bit of fresh basil, too,  if you’ve got it.

Tofu Lasagna

Thaw 1 500g package of frozen spinach.

Tofu Lasagna

Add to that 2 packages soft tofu (or firm silken tofu) and squish it around.

Tofu Lasagna

I puréed about half of it in a blender for a creamier texture.

Tofu Lasagna

Season with salt and pepper. Shoulda used a bigger bowl …

Tofu Lasagna

Now, line the bottom of your oblong casserole dishes with noodles.  I use the no-cook lasagna because it’s less of a pain in the butt, and with the size of my dishes, each casserole will take 9 noodles.  Spread on a generous layer of the roasted vegetables in tomato sauce (I had to be sparing, because I only used the one jar of sauce).

Tofu Lasagna

Add another layer of noodles, then a heaping of the tofu/spinach mixture. Use half the stuff for each casserole.

Tofu Lasagna

More noodles.  The rest of your tomato sauce.  Try to cover all the noodles so they don’t dry out while baking.  Obviously, that’s not what happened here.  But what can you do?  I learned from my mistakes.

Tofu Lasagna

For a little extra flavour, feel free to top the lasagna with a handful of crumbled feta cheese.

Tofu Lasagna

Bake at 350°F for about 30-40 minutes, or until the top of the lasagna is all nice and bubbly.  Some lasagna advocates recommend covering the casserole and then uncovering it in the last ten minutes to crispen it up, but I’ve found that’s only helpful if you are working from a frozen casserole.  If you plan to freeze this lasagna and eat it later, I suggest you let it thaw completely before cooking.

Tofu Lasagna

Now you can eat it.  Comfort food that won’t kill you.  Genius. Though it probably would have been a better choice NOT to eat it with garlic bread.

Tofu Lasagna