It is also appropriate that this is our 400th post because it's adapted from one of my favorite, most inspiring food bloggers, Pinch of Yum. I can't even imagine how wonderful this blog could be if I followed even the simplest of Lindsey's advice (food photography, anyone?). But alas, I enjoy filling my time with a multitude of activities, so this little hobby blog will never reach the stardom of Pinch of Yum and that's quite alright. That being said, if you've somehow never checked out that website, you really need to re-evaluate your life. We have yet to have a bad recipe from Pinch of Yum and even I am capable of cooking her not-always-simple meals. I left this one to the pro, but I think I at least contributed by picking it out :)
Sweet Potato and Zucchini Lasagna (adapted from Pinch of Yum; makes 9 squares)
3 large zucchini
1 lb. ground turkey
2 large sweet potatoes
1 cup milk
1/2 cup chicken broth
2 tbsp olive oil
5 cloves garlic, minced
2 tsp ancho chili powder
2 tsp ground cumin
1 1/2 tsp salt
1/2 cup chopped cilantro
1/2 cup chopped green onions
2 cups shredded provolone
Cut the zucchini into thin strips lengthwise, very carefully using a knife (or a specialty peeler, if you've got it). Lay the strips on paper towels and sprinkle with salt, to allow water to be absorbed. Let the zucchini rest while you prep everything else, so the moisture is removed. While the zucchini rests, brown the ground turkey with 3 cloves of minced garlic, 1 tsp ancho chili powder, 1 tsp cumin and 1/2 tsp salt. Set aside.
Wash the sweet potatoes and poke with a fork several times, wrap once in a paper towel and microwave for 5-7 minutes or until soft. (You can oven bake them if you'd prefer, but the microwave is quicker). Allow to cool for a moment, then cut into chunks, transfer to a blender and puree with the milk, chicken broth, olive oil, 2 cloves of garlic, 1 tsp ancho chili powder, 1 tsp cumin and 1 tsp salt, until smooth and creamy.
Preheat the oven to 375 degrees. Grease a 9x13 casserole dish, they layer zucchini "noodles", sauce, sausage, chopped cilantro/green onions and cheese. Repeat this layering three more times, ending with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with a greased piece of foil and bake for 30-45 minutes. Remove from oven and let stand for 15-20 minutes, before diving in. Totally worth the wait!
Recipe: Pinch of Yum: Sausage and Sweet Potato Zucchini Lasagna
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