World's Best Lasagne (and Casual Carpool)

Before I dive into all the yummy details of this delicious lasagna, I must first tell you about my fabulous new commute to SF. You see -- yesterday, I got to ride in a Mercedes. The day before, a Prius. And last week, a series 5 BMW (although today was a Toyota minivan, bummer). I also don't have to deal with the ridiculous crowds of people on Muni (huge plus, in my book), I get to listen to NPR the whole ride like a true intellectual, and best of all, it's free. How is this possible??

Dun dun dun...enter casual carpool, a Bay Area phenomenon where strangers pick up other strangers on their way to work. I know, it sounds really random and sketchy. But it's legit -- just read this article.

It works as follows: every time you cross the Bay Bridge to get into the city, you have to pay a $4 toll. For people that commute every day, that really adds up. However, if you have at least 3 people in your car, you're allowed to drive in the coveted carpool lane (which is never congested and goes about 5x faster) and bypass the daily $4 toll. So there are designated "casual carpool spots" scattered around the Bay Area where drivers and pedestrians show up to carpool together. The passengers also benefit -- they get a free and comfortable ride with much more flexibility (don't have to wait a whole 15 minutes if you miss your train) -- so it's a win win situation for all.


Anyway, it's pretty systematic -- there's usually an orderly line of cars/pedestrians at the pickup spots, and the drop off location is always the same (Mission & Fremont). There are also rules to this arrangement:

1) No talking. People are usually reading the newspaper or listening to their headphones like they're on the subway
2) Play NPR. I had this one lady play soft background music once, and the other passenger kept glaring and sighing at her
3) Don't get in the car unless someone else is getting in with you or you feel comfortable/safe

If you didn't already notice, I loooove casual carpool. My commute is literally 30 minutes door-to-door (used to take 45-60 min depending on the bus). And yes...while it can sound a bit SF hippie and "save the planet"-ish, I can assure you that almost all of the participants are yuppie working professionals. What's funny is that I first learned about this at the urging of my parents (!!!) when I was a freshman in college and had to go into the city for my summer internship. Now if that doesn't convince you that this thing's for real, I don't know what will ;)



Anyway, back to this glorious lasagna (which btw, is one of our favorite and most dependable go-to recipes!). I mean, 5 out of 5 stars from 3,711 reviewers on allrecipes?? Yup, definitely a keeper. I think what makes this lasagna so amazing is its sauce, which simmers for almost two hours to really let all the flavors fully develop. And honestly, you can never go wrong with hot Italian sausage and ripe tomatoes. But when fennel is added to it for more depth, garlic for added kick, and basil, onion and sugar for just a hint of sweetness -- the tomato sauce base is completely transformed into this incredibly succulent and flavorful masterpiece.

Next dinner party, we're making this. So get ready :)

World's Best Lasagna
Adapted from All Recipes

1 pound hot Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving (note: AC and I could not wait). Continue reading for recipe...

Tuna Noodle Casserole, Made-Over

Remember that time when AC and I thought it was freezing outside...and it only ended up being 61 degrees? Well, we're not playing around this time: it's cold outside.

For the past couple of days, the high out here has been in the 40's. While I realize that may sound absurdly comfortable to my Chicago friends who are experiencing single digit conditions right now, it's actually a record low for San Francisco. And when you're in a city that's not used to such cold temperatures -- heaters don't always work, hats/gloves are virtually nonexistent, etc. It's all relative, right? ;)

Anyway, for us, cold weather is just another excuse to bust out the much loved casserole dish! It's also my excuse to use the "I'm not going to the gym -- it's too cold outside" card. Or the "no YOU walk the dog, I'll get sick" face. Ahhhh yes, the miseries of cold weather :P



This hearty dish is a jazzed up version of the 1950's standard tuna noodle casserole -- the epitome of comfort food. However, unlike its predecessor, it has nothing to do with cans of cream of mushroom soup (my best friend at Campbell's is going to kill me). This creamy noodle casserole uses mushrooms, sherry, and reduced-fat milk for a delightfully rich "sherried mushrooom" base sauce instead. Fresh lemon juice is then layered in for a hint of brightness. And tender broccoli florets and flaky moist tuna add yet another dimension of flavor (and protein!). When this comes hot out of the oven, all bubbling and oozing over the sides, smelling oh-so-divine...you'll begin to wish that it was this cold everyday.

Tuna Noodle Casserole
Adapted from Gourmet, 2004

1 tablespoon olive oil
2 medium onions, finely chopped
24 oz mushrooms, trimmed and sliced 1/4 inch thick
1 crown of broccoli, cut into small chunks OR 1 bag frozen peas (recommended)
4 teaspoons soy sauce
1/2 cup Sherry

3 tablespoons unsalted butter
3 tablespoons olive oil
1/2 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups reduced-fat 2% milk
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
3 (6-oz) cans tuna, drained
1/2 cup coarsely grated Cheddar
dash of Tabasco sauce and red pepper flakes, to taste

16 oz dried curly egg noodles
2 cups panko or bread crumbs
2 cups coarsely grated Cheddar
1 tablespoon olive oil

Put oven rack in middle position and preheat oven to 375°F. Take out a 9x13 inch casserole dish.

Cook onions in 1 tablespoon olive oil with a pinch of salt in a 2-3 quart heavy saucepan over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and broccoli, then sauté, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to sauté mushrooms, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil, stirring occasionally, until evaporated. Remove mixture from heat and pour into a large bowl.

Melt 3 tablespoons butter and remaining 3 tablespoons olive oil in the same saucepan. Whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce and stir gently. Add 1/2 cup cheese. Season sauce with salt, pepper, tabasco sauce, and red pepper flakes.

Cook noodles in a 5- to 6-quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Toss together bread crumbs and cheese in a bowl. Drizzle with oil and toss again, then sprinkle evenly over casserole. Bake until topping is crisp and sauce is bubbling, 20 to 30 minutes.

Continue reading for recipe...

Turkey Tamale Casserole

Casserole time! When life gets a bit crazy, I say...make a casserole :)

As mentioned before, I loooove me a good casserole -- especially the cheesy, gooey, saucy ones. When busy, casseroles become even more appealing because of all the generous leftovers they make. Seriously, nothing like a warm and comforting casserole to sustain you through the entire (and I mean entire!) work week.

Not only is this one quick and easy, but it was actually one of my favorite dishes growing up! It's reminiscent of a tamale (hence the name)...only a bit messier and less sophisticated with all the cheese, extra fillings, and sauces in it. I think the secret is the creamed corn which, along with the corn tortillas, gives the dish a slightly sweet, corn tamalito/tamale taste. That and the spicy chili, turkey chunks, diced jalapenos, olives and cheddar cheese just make it absolutely divine.



Of course, my taste buds have *ahem* matured since my younger years, and I like my food a bit more refined these days. But there's nothing like reliving the good ole' days...especially when it's this good ;)

Turkey Tamale Casserole
Recipe by SC's mother

1 lb ground raw turkey (do NOT use lean turkey breast - dark 80/20 meat is best)
4 cloves garlic, minced
1 17-oz can cream-style corn
1 10.5-oz can chili without beans (hot instead of mild)
2 t dried oregano, crushed
1/2 t ground cumin
12 corn tortillas
1 C water
1 2.25-oz can sliced black olives, drained
1 4-oz can diced green chilies
2.5 C shredded cheddar cheese (6 oz)

In a large skillet, cook turkey and garlic over medium heat till turkey is no longer pink. Stir in corn, chili, oregano and cumin. Bring to boil and reduce heat. Cover and simmer for 5 minutes. Remove from heat. Set aside.

Stack tortillas; cut into 6 wedges. Place wedges in a medium mixing bowl; add water. Let stand for 1 minute. Drain, reserving 1/4 C liquid. Stir the reserved liquid and olives into the turkey mixture. In a 2-quart rectangular baking dish, layer slightly less than 2 C of the turkey mixture and half of the tortillas; repeat layers. Top with remaining turkey mixture, spreading to cover tortillas.

Bake, uncovered, in a 350 degree oven for 20 minutes or till heated through. Top with cheese, bake for another 3-5 minutes more. Let stand for 5 minutes before serving. Can garnish with sour cream and chopped green onions.

Continue reading for recipe...

Easy Chicken Enchiladas

Saucy, homey, and always comforting -- I love me a good casserole. Not only does it feed and soothe the soul, but it also makes A TON of leftovers...which is always a welcome sight after a loooong day of work.


I'm not quite sure chicken enchiladas really qualifies as a real casserole dish...but they're bubbly, saucy and baked in one of those 9x13 inch Pyrex dishes (that has to count!). However, this is not your typical bread crumb, cream of mushroom casserole. In fact, besides the melted cheese -- nothing about it resembles the heavy butter and cream mixture that most casseroles are known for.

Instead, the chunky enchilada sauce is full of fresh tomatoes, onions and chopped chipotles (which give it a great smoky kick). And unlike the greasy, skimpy enchilada fillings that are so frequently served at Mexican restuarants, these are bursting with shredded chicken, fresh cilantro, chopped onion and of course, cheese.



To me, the corn tortilla is what brings it all together. Slightly crisped in a frying pan, the tortillas are wrapped around the chicken filling before everything gets covered in the enchilada sauce and cheese. Amazingly, they're able to retain their slightly chewy texture, which compliments all the saucy goodness wonderfully.

Who's excited for lunch, dinner, and dinner again these next couple of days? :)



The Great After-Thanksgiving Turkey Enchiladas
Adapted from Bon Appetit, November 1998

3 T plus 1/4 C vegetable oil
1 3/4 C finely chopped onions
1 28-oz can enchilada sauce (we used HOT)
5 tomatoes, finely chopped
1 1/2 t finely chopped canned chipotle chilies
1 C chopped fresh cilantro

3 C coarsely shredded chicken (used a rotisserie chicken from Safeway/Costco)
3 C grated Monterey Jack cheese
3/4 C lowfat sour cream

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.

Preheat oven to 350°F. Heat 1/4 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

Continue reading for recipe...