20
April 2017
By Barb Armijo
Spring is an awkward time for us foodies. We’ re not sure whether to put away our Dutch oven or pull out the grill. What I’ ve discovered is that recipes seem to get a little lighter in the spring. Not just lighter in calories, but lighter in color and texture.
Bon Appetit magazine suggests that this time of year, cooking is also lightened up with white wine or broth, rather than more wintery flavors of heavy cream-based or red wine sauces.
Here’ s a super easy lasagna recipe shared by a friend of mine recently. I made it and it was a hit with my family despite the fact there is no ricotta cheese in this recipe, and you add vegetables to the turkey mixture for a new layer of flavor – yes, I said turkey. My friend called it Mexican lasagna, but I’ m not sure that’ s completely appropriate either. In any case, it’ s delicious.
This recipe would pair nicely with chilled Pinot grigio. However, I found a cocktail recipe that also will add to the meal.
Mexican Lasagna
• 1( 16-ounce) package extra lean ground turkey
• 2 cloves garlic, minced
• 1 finely chopped onion
• 1 cup chopped red, yellow or orange( or a mix, so pretty) bell peppers
• About 6 diced white mushrooms, stems removed
• 1 or 2 diced jalapenos
• 1½ teaspoons dried crushed oregano
• 1½ teaspoons dried basil
• 1 can diced tomatoes
• ½ cup white wine( optional)
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2017
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• 1 pound( about 3 medium) zucchini, sliced thinly, lengthwise
• 8 or 9 lasagna noodles( cooked)
• 1 cup shredded cheddar or Monterey jack cheese
• 1 cup shredded mozzarella cheese, divided
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Directions
• Heat oven to 350 ° F. Mist baking pan( I used 9 x 13) with cooking spray.
• Sweat the onion, peppers, mushrooms and jalapenos in a large skillet, using a little extra virgin olive oil. Add the garlic last so it doesn’ t burn.
• Add the ground turkey to the skillet and cook to well-done( 165 º F as measured by a meat thermometer).
• Add garlic, tomatoes, oregano, basil and wine. Bring mixture to a gentle boil, and then simmer( about 30 minutes minimum).
• In baking pan, add a little of the meat mixture to the bottom of the pan. Then layer one row of lasagna noodles. Then add a layer of the meat mixture, cheese, zucchini slices and repeat.
• I ended up with three complete layers, with sauce leftover to pour over the top. I added a little more cheese to top to finish.
• Cover with foil and put in oven for 40 minutes.
• Uncover and put back in oven about 10 minutes more until cheese is bubbly.
Strawberry Basil Margaritas Makes 1 pitcher, or about 8 servings
• 1 can( 12 ounces) frozen limeade concentrate
• About 12 strawberries
• 8 basil leaves
• 2 to 2 1 / 2 cups tequila( gold or silver)
• Empty the limeade concentrate into a pitcher. Add 2 1 / 2 cans of water and 1 1 / 2( 18 ounces, or 2 1 / 4 cups of tequila( or a bit less, if you don’ t want your drinks to be quite as strong).
• Hull the strawberries, slice lengthwise, and add to the pitcher. Crumple the basil a little in your hands( This will help the basil flavor release into the drink.) and add it to the pitcher, too. Place the pitcher, covered, in the fridge overnight, or for at least four hours.
• When you remove the pitcher from the fridge, your margaritas will be a lovely pale pink color.
• Serve over ice.
Courtesy: thekitchn. com
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