Variations of Lasagna

On May 27, 2020May 27, 2020 By Isobar ExpeditionsIn Recipes1 Comment

We have enjoyed a variety of lasagna meals throughout our different travels, but especially during our time in Italy. Although lasagna refers to the traditional tomato, meat, and cheese between layers of pasta, more generally speaking it is just food that is layered. We have enjoyed some very creative lasagna meals over the years and have recreated a few of our favorites at home as well.

Traditional Meat Lasagna – Sometimes there is nothing better than the original. We had several different traditional lasagna meals during our time in Tuscany and it is certainly a meal that we never get tired of.

Greek Moussaka – Instead of pasta, this Mediterranean dish uses egg plant to create the layers of deliciousness. Made with ground lamb and aromatic spices, it is a wonderful meal and something that we hadn’t eaten until our time living in Europe.

Greek Moussaka at a Restaurant in Frankfurt

Crab and Spinach Lasagna – Using a béchamel with seafood is a great way to do a unique twist on lasagna. Using spinach also keeps it fresh, but despite the fact that it has crab and spinach, there is still plenty of cheese to make it hearty.

One of the things that we haven’t created yet is a Mexican or Southwestern style lasagna, but that is certainly another great option. Regardless of whether you only eat traditional lasagna or branch out to some different variations, lasagna is certainly a meal that almost everyone enjoys. Lasagna makes for a great meal to serve at a party as well as for feeding a large family. It is often better the next day as a leftover than it was on the day that it was first made.

Chicken Fried Rice

On May 20, 2020May 27, 2020 By Isobar ExpeditionsIn Asia, Recipes6 Comments

Fried rice is one of those dishes that tastes wonderful and can be a vehicle for many different ingredients. It is a common dish in Asia because it is so versatile, inexpensive, and delicious. It is a great way to use up leftovers or vegetables that are starting to get a little old. We went pretty traditional as we had leftover basmati rice, a whole cooked chicken, and carrots that needed to be eaten. The sesame oil and soy sauce provide the flavor and frying the rice gives a nice mix of textures. Because it is a simple dish to make, it is a great weeknight meal or it can also be used as a side dish if you prefer. We only used two eggs, but the next time we make it, we’ll probably do three eggs instead. It was truly delicious.

INGREDIENTS

2 tbsp Vegetable Oil
1 tbsp Sesame Oil
5 tbsp Soy Sauce
1 tbsp Fresh Ginger – grated
3 cups Basmati Rice – cooked and dry
1 cup Cooked Chicken – cut into bite-size pieces
1 cup Carrots – diced
1/2 cup Celery – diced
3 Scallions – white and light green parts chopped, the green part cut thinly on a bias to use as garnish
2 cloves Garlic – minced
2 Large Eggs
Salt and Pepper to taste

Sauté the Vegetables, Ginger, and Garlic

INSTRUCTIONS

Whisk the eggs and set aside. Heat the vegetable oil in a cast-iron skillet over medium-high heat. Add the carrots to skillet and simmer until slightly softened, about 3 to 4 minutes. Add the celery, garlic, and ginger and continue simmering for another 3 to 4 minutes, being sure not to let the garlic burn. Add the rice as well as the white and light green parts of the scallion to the skillet. Add the soy sauce and sesame oil, stirring to coat the rice. Using a spatula, gently press the rice mixture down against the bottom of the skillet. Fry until the rice on the bottom begins to crisp, about 3 to 5 minutes. Stir in the chicken and cook for 1 to 2 minutes to heat the chicken. Add the eggs and continue to stir the rice mixture until the eggs are set, about 1 minute. Transfer to a serving dish or to individual plates and sprinkle the green scallion over top.

Moist and Savory Halibut

On May 13, 2020 By Isobar ExpeditionsIn Food, Recipes4 Comments

Halibut is a very versatile fish that can be cooked in many different ways. It is a mild fish as well that can take on a variety of flavors. This is an easy way to prepare halibut that is moist and can be paired with any type of side dish that you might like. We enjoy seeing the different ways that fish is prepared during our travels and they are most often served with some sort of regional sauce. This is definitely more of an American take on cooking halibut, but it could easily be modified to take on a variety of different spices and flavors. This is a recipe for two and is easy enough for a weeknight dinner, but can also be dressed up for a weekend dinner with guests.

INGREDIENTS

2 Halibut Filets
1/4 cup Parmesan Cheese – grated
2 tbsp Softened Unsalted Butter
2 tbsp Mayonnaise
1 tbsp Lemon Juice
1 1/2 tbsp Green Onions – chopped
1 or 2 dashes of Hot Pepper Sauce
Salt and Pepper to taste

INSTRUCTIONS

Preheat an oven to 400 degrees. Rinse and dry the halibut filets and sprinkle both sides with salt and pepper. Combine the parmesan cheese, butter, mayonnaise, lemon juice, green onions, hot pepper sauce, salt and pepper in a small bowl. Mix until smooth. Place the filets in a shallow baking dish that has been lightly greased. Bake the halibut in the oven for about 12 to 15 minutes and the filets are flakey. Remove the baking dish from the oven and turn the oven onto broil. Spread the mayonnaise mixture over the top of the fish and place into the oven on the highest rack. Broil the fish for about 2 minutes or until the mayonnaise mixture has started to brown.