Crab and Spinach Lasagna

On September 29, 2015September 30, 2015 By Isobar ExpeditionsIn Recipes1 Comment

Now that Autumn is here, we decided to make some comfort food that wasn’t as heavy as some of the things that we make during winter. We made this with crab claw meat, but you could easily substitute with lobster or a combination of other seafood. It is pretty simple to make and is quite delicious. Pairing it with a simple salad made it a perfect and easy weeknight meal.

Ingredients

3 tbsp Unsalted Butter
3 tbsp Flour
2 cups Milk
1 pinch Fresh Nutmeg
3 oz Fresh Spinach – cleaned, stemmed, and chiffonade
4 oz Parmesan Cheese – grated
1 cup Ricotta Cheese
1 Egg
1 tsp Garlic – minced
8 oz Fresh Mozzarella Cheese – sliced
1 lb Crabmeat – shells removed
Salt and Pepper to taste
Lasagna Sheets (we used the ready to bake lasagna sheets or cook to package directions)

Instructions

Pre-heat oven to 375 degrees. In a medium sauce pan, melt the butter and stir in the flour, whisking for 2 minutes in order to make a rue. Slowly add the milk, whisking continuously. Add the salt, pepper, and nutmeg. Continue cooking for 4 to 6 minutes until sauce has thickened. Remove from heat and add the spinach, crabmeat, and 1/4 cup of the parmesan cheese. Set aside. In a small bowl, combine the ricotta cheese, garlic, salt, pepper, and egg. Mix well. Spray a 7″ by 11″ casserole dish with non-stick cooking spray. Spread some of the sauce mixture across the bottom of the pan and then add a layer of noodles. Spread the sauce across the noodles, then add 1/3 of the ricotta mixture, and 1/3 of the mozzarella cheese. Add another layer of noodles and repeat 2 more times. Add the rest of the parmesan cheese across the final layer, cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 5 to 10 minutes until the cheese starts to brown. Remove from the oven and let rest for 10-15 minutes. Cut and serve.

French Stew (Hunter’s Stew)

On September 17, 2015 By Isobar ExpeditionsIn RecipesLeave a comment

We have a family recipe that we’ve always called “French Stew”, but really it is a Hunter’s Stew, which means that you can substitute any meat, carb, and vegetable and it still works. Basically it is whatever hunters had available to throw into a pot and simmer together to make a hearty meal. We had been to the local farmer’s market that day and grabbed some fresh vegetables, so it seemed like a perfect meal, especially considering that the temperatures were starting to drop to a more seasonable range this weekend. The nice thing is that is an inexpensive, easy to make, and yet delicious meal that anyone can make. It is one of our Autumn, “go-to”, meals and we always enjoy it.

Ingredients

1 lb Lean Ground Beef (or any other stew meat)
1 tbsp Vegetable Oil
3 Medium Carrots – sliced in 1/4 inch thick
3 Medium Potatoes – cubed
2 cups Green Beans – cut into 1 inch pieces
1/2 Small Onion – diced
1 Stalk Celery – diced
3 Small Bay Leaves
1 tsp Garlic Powder
1 tbsp Worcestershire Sauce
5 cups Water (may need to be adjusted)
Salt and Pepper to taste

Instructions

On a medium high heat brown the ground beef in the vegetable oil. Add the celery and onion when the beef is halfway browned. Add water and bring to a simmer. Add remaining vegetables and seasonings, simmer until the vegetables are fork tender (approximately 45 minutes). Serve with your favorite fresh bread and butter.

Sausage Alfredo with Rainbow Pasta

On September 10, 2015September 10, 2015 By Isobar ExpeditionsIn RecipesLeave a comment

We were in Boulder over the weekend and found a little store with authentic European curiosities. While we were in the Italian section, we found a rainbow pasta that we decided that we just had to buy. When we got home, we decided that we would do an Alfredo sauce with some sweet Italian sausage that we picked up from the local butcher. Not only was it a pretty plate, but it was definitely yummy as well!

Ingredients

1 tbsp. Extra Virgin Olive Oil
1/2 lb Sweet Italian Sausage
3 tbsp Unsalted Butter
2 Cloves Garlic – minced
4 oz Crimini Mushrooms
2 cups Cream (Half and Half)
1/2 cup Parmesan Cheese – finely grated
1 package Rainbow Pasta
Dash of Nutmeg
Salt and Pepper to taste

Instructions

Remove the sausage from the casing, if necessary, and crumble. Add the olive oil to a sauté pan and heat to medium-high heat. Add the sausage and cook until no longer pink, then remove from the pan and set aside. Add the butter and the mushrooms. After the mushrooms become a little soft, add the garlic. Once the mushrooms are completely cooked, add the cream, salt and pepper, and nutmeg. Cook the pasta according to package directions. Once the sauce has thickened, add the cheese and stir until fully melted. Drain the pasta and put the sauce over the pasta to serve.