White chicken lasagna

white lasagna

We had planned to make a meat and cheese lasagna but the rain kept us indoors last Saturday. We had chicken and a few other vegetables so made this new lasagna recipe. I don’t like a strong tomato flavor with chicken so we experimented with this new white lasagna. You could put a small amount of tomato sauce on the top to make it more liquid. Feel free to experiment with other vegetables. I imagine mushrooms and spinach would also be really good.

• 1 pound (400+ gr.) chicken breast diced
• 1 half cauliflower chopped
• 1 large onion
• 2 cloves garlic
• 1 red pepper
• lasagna noodles
• half pound mozzarella cheese (250 gr)
• cream sauce (800 gr)
• diced dried tomatoes (optional)
• salt/pepper

Saute onion and garlic in large frying pan. After 5 minutes add peppers and chicken. Chop cauliflower and add. Let cook for 15-20 minutes while you make the cream sauce and prepare the lasagna pan. Grease lasagna pan and layer with noodles. Add 1 layer of chicken mixture. Use the juice that has been accumulated. Add a layer of cream sauce. Repeat noodles and chicken. Add dried tomatoes if using and 3/4 cup mozzarella cheese. Add noodles and top with last of cream sauce and tomato sauce if using. Cook for 30-40 minutes covered with tin foil (or until noodles are done). Add remaining cheese and bake uncovered until melted.

Serve with a salad and garlic bread.

Tomato Salsa/pico de gallo

There are tons of salsa recipies online. I only add this one because I discovered that organic onions don’t need to be rinsed of their pungency like regular onions do. If using regular onions/garlic, pour boiling water over them and soak for 5 minutes. Drain water and they are ready to use. I was amazed at the difference the organic onions made. No bad/strong after taste. I highly recommend them for salsas/chutneys. I’m not sure, but I don’t think they give off such a strong odor when they cook either… therefore if you’re pregnant and can’t stand smells, you might want to give them a try. It could help.

• 1 small organic onion
• 1 clove organic garlic
• 2 fresh tomatoes
• 1 lime/lemon fresh
• salt
• jalapeño pepper (add to taste)
• cilantro

Mince onion, garlic, tomatoes, and pepper.  Rince onion/garlic as described above if necessary. Here in Europe I usually use canned/bottled jalapeño.  Juice lime (or lemon) and add to other minced ingredients. Add salt. Mince cilantro and add. For best flavor, refrigerate for a few hours so the flavors gel.

Corn and whole wheat flour tortillas

Here in Europe I can’t get corn tortillas so I have to make them. I use a 60/40 mix of corn and whole wheat flour for these tortillas. You get the elasticity of flour tortillas and some of the flavor of corn.  They are easy to make but are a bit time consuming from start to finish.

• 3/4 cup yellow corn
• 1/2 cup whole wheat flour
• (extra white flour for rolling)
• 1/2 tsp baking soda
• 1 tsp. salt
• 1 cup warm water (add more if necessary)
• 1 tbs. oil

Mix dry ingredients with a fork. Add water and oil. Mix completely. You may need to use your hands for this. It should be dry enough that you can form it into 1 large ball with your hands. Add a bit more water or flour as needed.  Let rest covered in the fridge for 15-30 minutes.

Tear off dough into small balls and roll out on a floured  piece of wax paper. The wax paper keeps it from sticking as much as on a counter but make sure you use enough flour or it will stick. Add to a dry pan and cook for 1-2 minutes on each side.  You can make them up in advance and refrigerate or freeze.